Depends on what you mean by “basic groceries.” Produce and generally anything that is not processed or prepackaged is ok, but most anything ready to eat, including any baked goods is likely to be pretty high in sugar.
And just FYI, since glucose, fructose, and sucrose are all naturally occurring, they (and HFCS) are considered organic legally
Correct. However, there are many ways to get glucose into the brain that are not dependent on eating glucose directly. For example, starch and cellulose are both big long chains of glucose molecules linked together, although no multicellular organisms have the necessary enzymes to break down cellulose into glucose (at least none of which I’m aware, anyway).
For the most part, getting your glucose by breaking down starch is healthier than eating it directly, because it slows down the introduction of starch into the bloodstream which keeps your blood sugar levels more stable, since the enzymes that break down starch (α and β amylase, IIRC) don’t do it instantly. Plus, other simple sugars can easily be converted by the buddy into glucose by a variety of enzymes find naturally in the body.
But even without eating any carbohydrates, the human body had the ability to create its own glucose via a process called gluconeogenesis, which occurs mainly in the liver. So, it’s not generally advisable to eat too much sugar directly, as there are plenty of other avenues through which the body can get its glucose, and eating the glucose directly leads to a much higher chance of developing diabetes later in life, even if you remain at a healthy weight.
Source: I’m a chemist who teaches college-level biochemistry and nutrition. If you want a source with more details, LMK your educational background and I’d be happy to provide some reading material.
This is exactly my point: glucose, fructose and sucrose are not unhealthy. They are just fine. Unless one exceeds. Glycemic index is relevant. Eating a bit of sugar sometimes or an apple is just fine (fruit is a great source of sugars, but it is also very healthy).
Problem is that in America and UK they manage to put additional sugar even in the pasta sauce… Everything is so sweet that it tastes bad for many foreigners (it tastes bad for me for instance)
Source: we have a similar background but mine is more theoretical (modelling, hpc, biophysics, theoretical biophysical chemistry and theoretical chemistry), I have a PhD as well and I used to work in academia (on both biological mechanisms and materials for renewable energy) before moving to AI in industry (different sectors). We are saying the same :D
Fructose is typically fine when it’s paired with equal amounts of glucose, like in fruit. Your body has a really hard time processing high concentrations of fructose alone, which is how most sugary food is produced now a days since high fructose is a much cheaper method of sweetening food than a balanced mix of sugars.
Except “high fructose corn syrup” doesn’t really have that high of a concentration of fructose. Standard corn syrup and most fruits have glucose and fructose in a ratio that’s roughly 50:50. HFCS is about 55:45 in favor of fructose, mostly because both sugars are roughly the same stability from a chemical sense, so the enzyme that is used to convert one to the other (glucofructoisomerase, IIRC) can’t really get that far from that 50:50 ratio. There are lots of natural sources that are way higher in fructose (agave nectar is like 90:10 fructose, again IIRC).
And fructose isn’t added to everything because the sugar is cheaper than other sugars (although the government subsidies for corn farmers do make HFCS ridiculously cheap); it’s because our taste buds perceive fructose as sweeter than a similar amount of other simple sugars. So it’s actually cheaper to use HFCS than raw corn syrup or other sugar sources, because your actually need less sugar to get the same taste. It’s really similar to how artificial sweeteners work; a synthetic molecule can trick our taste buds into sending signals to the brain that say “this is sweet” at a rate that’s 80-300x more effective per molecule. A lot of artificial sweeteners do actually have calories when digested, but such a small amount of sweetener gets used that the caloric content gets rounded down to zero. But I digress.
The real issue is that simple sugars are being added in large amounts to EVERYTHING (because they taste good), and processed and prepackaged foods are cheaper to buy and easier than preparing food yourself. HFCS ships easily, has a long shelf life, and puts money in the pockets of corporate farms that prefer to grow one (maybe two) crops over vast swathes of land in the US, which is why it’s everywhere. Not that corn is anything special! You can make a high fructose syrup from nearly any starchy crop. Corn was just in the right place at the right time.
Like with most problems in the US, the real underlying cause is the corporations and government subsidies that ignore sustainability (economic and environmental), as well as the health of the population in favor of profit. Unfortunately, that’s a tougher problem to solve and political and economic reform is a tougher sell for Middle America than making one specific ingredient into a Boogeyman.
HFCS is the #1 reason by far that sugar is added to products. It is cheap and the precursor (corn) is maybe the most heavily subsidized product except oil. Those subsidies also have an additive effect to the US beef (and other meat) subsidies through feed corn.
Look no further for the cause of the obesity problem in America. It’s an everything. I bought what I thought were raw sausages and it was even in there.
There’s no such thing as “raw” sausage. Uncooked maybe. But never raw, like carots or stake can be raw.
Sausage is ground meat mixed with all sorts of spices and things. Including yes almost always sugar and salt. Without the extra spices, it’s not sausage anymore. It’s just ground beef, pork, turkey, venison, whatever.
Soda specifically - is something we should be looking closer at in relation to sugar abuse. The number of kids and young adults I see quaffing giant plastic cups of fountain drinks is alarming.
This will be the next big class action suit similar to tobacco. Big sugar has been operating just like tobacco, denying negative side effects and lobbying at state and federal levels to stifle bans and regulatory actions.
America is on the verge of a sytemeic failure when it comes to health care, and a lot of that is due to the prevalence of diabetes in our aging population.
Right now one in every three medicare dollars goes towards treating diabetes, a perfectly preventable disease. It’s not sustainable, and it’s literally siphoning off our ability to treat other ailments.
Totally. Sugar should be seen similarly like alcohol or cigarettes regarding the addictiveness. But we are consuming it everyday and feed our children with it.
Sugar. People don’t realize how bad it is for you and how addictive it is.
Sugar is not bad. Abuse of sugar is bad. Sugar is absolutely fine, as long as it is used in small portions throughout the day.
Do basic groceries abuse sugar? And I’m not talking about the “organic” ones
Depends on what you mean by “basic groceries.” Produce and generally anything that is not processed or prepackaged is ok, but most anything ready to eat, including any baked goods is likely to be pretty high in sugar.
And just FYI, since glucose, fructose, and sucrose are all naturally occurring, they (and HFCS) are considered organic legally
Glucose (a sugar) is also literally the main fuel of human cells and the only one for brain cells…
Correct. However, there are many ways to get glucose into the brain that are not dependent on eating glucose directly. For example, starch and cellulose are both big long chains of glucose molecules linked together, although no multicellular organisms have the necessary enzymes to break down cellulose into glucose (at least none of which I’m aware, anyway).
For the most part, getting your glucose by breaking down starch is healthier than eating it directly, because it slows down the introduction of starch into the bloodstream which keeps your blood sugar levels more stable, since the enzymes that break down starch (α and β amylase, IIRC) don’t do it instantly. Plus, other simple sugars can easily be converted by the buddy into glucose by a variety of enzymes find naturally in the body.
But even without eating any carbohydrates, the human body had the ability to create its own glucose via a process called gluconeogenesis, which occurs mainly in the liver. So, it’s not generally advisable to eat too much sugar directly, as there are plenty of other avenues through which the body can get its glucose, and eating the glucose directly leads to a much higher chance of developing diabetes later in life, even if you remain at a healthy weight.
Source: I’m a chemist who teaches college-level biochemistry and nutrition. If you want a source with more details, LMK your educational background and I’d be happy to provide some reading material.
This is exactly my point: glucose, fructose and sucrose are not unhealthy. They are just fine. Unless one exceeds. Glycemic index is relevant. Eating a bit of sugar sometimes or an apple is just fine (fruit is a great source of sugars, but it is also very healthy).
Problem is that in America and UK they manage to put additional sugar even in the pasta sauce… Everything is so sweet that it tastes bad for many foreigners (it tastes bad for me for instance)
Source: we have a similar background but mine is more theoretical (modelling, hpc, biophysics, theoretical biophysical chemistry and theoretical chemistry), I have a PhD as well and I used to work in academia (on both biological mechanisms and materials for renewable energy) before moving to AI in industry (different sectors). We are saying the same :D
Sorry I don’t understand what you mean. Could you please rephrase? Thanks
Sugar does nothing good and its 100% konessential for the human body. You dont need to eat a single carb.
And that includes fiber, which is also a carb.
Good luck with your digestion if you don’t eat fibers… Your gut flora must live a miserable life :(
I’d go with high fructose corn syrup
Fructose is typically fine when it’s paired with equal amounts of glucose, like in fruit. Your body has a really hard time processing high concentrations of fructose alone, which is how most sugary food is produced now a days since high fructose is a much cheaper method of sweetening food than a balanced mix of sugars.
Except “high fructose corn syrup” doesn’t really have that high of a concentration of fructose. Standard corn syrup and most fruits have glucose and fructose in a ratio that’s roughly 50:50. HFCS is about 55:45 in favor of fructose, mostly because both sugars are roughly the same stability from a chemical sense, so the enzyme that is used to convert one to the other (glucofructoisomerase, IIRC) can’t really get that far from that 50:50 ratio. There are lots of natural sources that are way higher in fructose (agave nectar is like 90:10 fructose, again IIRC).
And fructose isn’t added to everything because the sugar is cheaper than other sugars (although the government subsidies for corn farmers do make HFCS ridiculously cheap); it’s because our taste buds perceive fructose as sweeter than a similar amount of other simple sugars. So it’s actually cheaper to use HFCS than raw corn syrup or other sugar sources, because your actually need less sugar to get the same taste. It’s really similar to how artificial sweeteners work; a synthetic molecule can trick our taste buds into sending signals to the brain that say “this is sweet” at a rate that’s 80-300x more effective per molecule. A lot of artificial sweeteners do actually have calories when digested, but such a small amount of sweetener gets used that the caloric content gets rounded down to zero. But I digress.
The real issue is that simple sugars are being added in large amounts to EVERYTHING (because they taste good), and processed and prepackaged foods are cheaper to buy and easier than preparing food yourself. HFCS ships easily, has a long shelf life, and puts money in the pockets of corporate farms that prefer to grow one (maybe two) crops over vast swathes of land in the US, which is why it’s everywhere. Not that corn is anything special! You can make a high fructose syrup from nearly any starchy crop. Corn was just in the right place at the right time.
Like with most problems in the US, the real underlying cause is the corporations and government subsidies that ignore sustainability (economic and environmental), as well as the health of the population in favor of profit. Unfortunately, that’s a tougher problem to solve and political and economic reform is a tougher sell for Middle America than making one specific ingredient into a Boogeyman.
Thank you for coming to my TED Talk.
Edit: cleaned up autocorrect typos and grammar
HFCS is the #1 reason by far that sugar is added to products. It is cheap and the precursor (corn) is maybe the most heavily subsidized product except oil. Those subsidies also have an additive effect to the US beef (and other meat) subsidies through feed corn.
Look no further for the cause of the obesity problem in America. It’s an everything. I bought what I thought were raw sausages and it was even in there.
There’s no such thing as “raw” sausage. Uncooked maybe. But never raw, like carots or stake can be raw.
Sausage is ground meat mixed with all sorts of spices and things. Including yes almost always sugar and salt. Without the extra spices, it’s not sausage anymore. It’s just ground beef, pork, turkey, venison, whatever.
Fructose is a type of sugar. High fructose corn syrup is almost pure sugar, like honey.
High Fructose Corn Syrup is nothing like Honey.
Soda specifically - is something we should be looking closer at in relation to sugar abuse. The number of kids and young adults I see quaffing giant plastic cups of fountain drinks is alarming.
Even worse when they use it to replace water.
Juice isn’t any better. You’re drinking much more fruit than you would eat normally.
yeah because it’s high sugar. i think that’s absolutely common knowledge by now.
I agree especially with concentrates or “juice drinks” that have less than 10% juice. All of those things are just sugar drinks.
Carbonated water doesn’t kill people.
Can you breathe the bubbles when drowning?
This will be the next big class action suit similar to tobacco. Big sugar has been operating just like tobacco, denying negative side effects and lobbying at state and federal levels to stifle bans and regulatory actions.
America is on the verge of a sytemeic failure when it comes to health care, and a lot of that is due to the prevalence of diabetes in our aging population.
Right now one in every three medicare dollars goes towards treating diabetes, a perfectly preventable disease. It’s not sustainable, and it’s literally siphoning off our ability to treat other ailments.
I get withdrawal symptoms on a regular basis. Cold sweat, ravenous appetite, weak limbs, shaky hands. It’s horrible, really.
Totally. Sugar should be seen similarly like alcohol or cigarettes regarding the addictiveness. But we are consuming it everyday and feed our children with it.