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If you are reading this, chances are you already went through parts one and two of our sugar series. If not, I highly recommend you to do so, because you might have missed some important information about how sugar might be undermining your health. In this final section, we will talk about sugar addiction, the traps we fall into over and over, and finally, how to escape this dangerous spiral for good.
Sugar is highly addictive. In part one we mentioned that eating sugar usually makes us crave even more of it. Here is why: our bodies produce dopamine, a neurotransmitter that controls feelings of pleasure and reward. It is a chemical messenger in our brain and it is released in response to the consumption of sugar, caffeine, or even narcotics, but also as a reaction to a human contact (hugging a loved one, being intimate with your p ...
In part one of this series we learned about what sugar is, where it comes from and why we need it. Today, we are going to learn more about what it does in our bodies on a chemical level and how it affect our hormonal, metabolic, immune, and mental health. No sugarcoating here!
The amount of sugar we can safely carry in our bloodstream is limited; it is around 4 teaspoons. If there is more sugar in the body than we can handle, we need to store it somewhere. When we eat sugar, our pancreas releases insulin, a hormone responsible for managing and storing sugar in the body. Insulin sends a message to your cells to let nutrients in and keep the blood glucose level stable by doing so. Our bodies need a certain amount of glucose to replenish and recover after both mental and physical activities. However, when there is too much glucose in the blood, our cells have to store the excess glucose by turning the sugar into fat. The human body has very limited storage for carbohydrates, but unlimited storage for f ...
The story of sugar is a long one, and it is not as sweet as it may seem to be. Sugar can be both friend and enemy, depending on the source and volume consumed. There are two issues with sugar that you must consider: concentration and refinement. Not too long after the sweet taste of sugar leaves your mouth, the bitter consequences set in. In this first part of our sugar series, let's peek under the sugar bowl lid to see exactly what is hiding there.
A long time ago, before we started creating our food in factories, when we consumed only what nature intended us to eat, flavors were an indicator of nutrient density for the most part. If something was sweet, it was ripe and safe to consume; it gave us energy, like fruit and vegetables. Salty and fatty flavors belonged to meat and fish and satisfied our hunger. A bitter taste was a sign of something not very palatable or possibly even poisonous. That was about it. No artificial flavoring, no sneaky ingredients, no chemical enhancers, no brain stimulants or neurotoxins. Just natural, nutrient dense food. Fruit was not available all year round, and of course there were times and places where it was difficult to hunt for me ...
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