Gillian: It's fun. It's tempting. Is it deadly? Tonight are the dangers of diabetes. I think sugar is a major contributing factor. Gillian: Serious new warnings from important people.
The more I learned about it, the more it scared me. Gillian: And tonight, that's what the sugar industry tried to hide.
Strategies I thought tobacco companies were building
back in the '50s, actually, some of those, sugar people had done even before.
They are busy. Food should be fast. Then there is keeping the children happy. It could be Lucky Charms or Mini Wheat Chocolate? No, I want the lucky ones. Okay, Lucky Charms?
All right. You want it like half a moon or you want it to look full ...
Gillian: A lot of what they eat is processed. They tell themselves that it is nutritious but they have never paid much attention to the food they buy, they do not know how much sugar is hidden in it.
All right, guys, I want you to start by telling me a little bit about something else the grocer you have today. Gillian: Registered nutritionist Jacelyn Pritchard will help them understand it. He once took a check out any nutrition labels or really pay attention.
The label on this Nesquick cereal states that there are 10 grams of sugar in 3/4 cup. But who ever ate 3/4 cup? How many of those can fit in your bowl to make your grain bowl? For me?
Um ... I would say maybe 8 or 9. 8? All right. Gillian: That's a lot of grain .... and as Jonathan Breedon is about to get, a lot more sugar. So in your supply of about 8 grains of these foods, you are looking at about 20 teaspoons of added sugar. Non-nutritional value.
That's a lot. Yes. Gillian: So let's get started at the beginning. What do we mean by sugar? However, whether it’s the white stuff you bake, or the brown stuff you sprinkle on your oatmeal, whether it’s honey, molasses, syrup, maybe the highest fructose corn syrup you’ve ever heard of.
There’s a lot of that in things like pop, chemically it’s all very similar. And we eat a lot.
On average in the country, 26 teaspoons of sugar per person, per day. That is 40 kilos a year, the equivalent of 20 bags. That's what makes candy products and increases the profits of some of the most powerful, popular companies in the world.
The food industry is one of the largest producers in North America, selling about $ 1 billion annually, and it would not be without sugar. Sugar is one of the main ingredients used in 99%
Gillian food: Former industrial manager Bruce Bradley has worked for some of North America's largest food companies. It is something that can drive a lot of flavor in products and a lot of appeal to consumers, so it is one of the basic properties.
Gillian: And make no mistake, the amount of sugar in our diet is not a mistake. The food industry goes a long way in figuring out what makes us crave a product - a direct combination of ingredients which he calls "the point of happiness."
You know everyone asks what the fun point is? Drs. Howard Moskowitz, a longtime consultant in the food industry, best known for Drs. Bliss.
The best way I can do it is to give you an example. Do you drink coffee with sugar or milk? Gillian: Milk. So when you put in a lot of milk you like it so much until you get to a place where you like a lot and then you put in a little milk, and you say oh so much milk and my lord, then you put in a lot of milk and it is shocking. So Goldilocks, in the middle, is the best.
The level at which you most like the product. Gillian: Harvard-trained mathematician Moskowitz uses models to test human reactions to various product versions.
Once he finds a place of pleasure, the product hits the shelves. From soda pop to spaghetti sauce, his magic made money. Everyone wants to sell just a little bit.
How do you achieve that rapid growth in adoption? Experts recognize that you can add a little sugar. Gillian: A little? The first thing you should know is that 4 grams of sugar is one teaspoon.
So with that in mind, let’s take a look at some products. Not surprisingly, Coca-Cola has a lot of sugar. 40 grams can. That's 10 teaspoons. But much of the sugar we eat is hidden in foods that we do not really think are delicious.
The oatmeal, 3 and 3/4 teaspoons of sugar in a bowl. This is a vanilla-flavored yogurt, about 5 teaspoons in half a cup. You can find added sugar in bread, soup, all kinds of condiments. Hot dogs.
This chicken dinner, labeled Healthy Choice, contains 5 and a half teaspoons of sugar in each serving. Is this the result? There is no question as our sugar consumption has so we grow with our bodies.
Canada does not keep good statistics so we have used American ones. And those statistics raise a troubling question: Are we to change our state of evolution. Here is a line showing our use of sugar over the last 50 years.
Here are the number of people who are overweight and obese.
Now look at this line, for type 2 diabetes patients. And this one, heart disease. Back in the '80s and' 90s, we used to blame many of those problems on dietary fats. But then we started removing fat from our food.
Are the incidence of disease declining? No. So that got a lot of doctors and nutritionists wondering why. The answer, according to a growing group of words, is sugar. Which was worse, sugar or fat?
Sugar a 1000 times more. Gillian: Robert Lustig, physician, author, professor of medicine, and one of the leaders in the anti-diabetes campaign.
The fact is, our diet has changed and deteriorated under our nose, and apparently over the past 30 years Gillian: Plus treating obese children Lustig is fun on YouTube. His talk about sugar has been viewed by nearly 4 million people worldwide. And he doesn't pull his fists.
Fat is low, sugar is high and we are all sick. Gillian: You use words, you use poison, you use poison. Of course, I use those words and understand them, right Hyperbole, this is a real thing.
Everyone thinks that the side effects of sugar are due to the fact that sugar has low calories. I say no, in fact, there are a lot of empty calories that are missing really toxic. Gillian: He says that it is toxic because of the high levels of sugar in our body. So let's look at that.
Sugar is made up of two molecules: One is called glucose, here in blue, the other fructose, in red. When they break down in our gut, glucose circulates throughout our body and feeds our muscles and brain ...
But fructose goes straight to our liver. And it is in the liver where all sorts of problems start. If you overuse fructose, your liver has no choice but to convert that energy into fatty liver, and that fatty liver can cause all metabolic disorders.
Gillian: We'll tell you more about those diseases soon. But first, let's talk about your brain. Too much fructose says Lustig closes a part of your brain that tells you when is full. It does not register the brain as you eat.
So, if you take a child and prepare a soft drink and drop it off at the restaurant, does he or she eat less or eat more? It turns out you eat a lot.
I think it's still a long way off, um, the books are ready. Gillian: Phyllis Tanaka speaks of the biggest food companies in Canada. He does not buy theories of Drs. Lustig also does not think consumers should buy them.
I think it is very important that we go back and look at how we look at ways to educate and help consumers turn sugar into a healthy eating pattern. Gillian: But the industry certainly doesn't make it easy.
Check out this breakfast restaurant. There is sugar near the top of the ingredient list. But there are four other sweeteners. Did you know that chemically they are all the same? Then there is the tomato soup.
Who knew it would also add sugar? How should a consumer know that a healthy, old tomato soup has three and a half teaspoons of sugar in a cup?
Well, how did you get it? According to the table of facts on nutrition. Gillian: I found that out because I spent a lot of time lately learning what a gram of sugar is and how to read these labels.
Do you think most people can do that? Over the past few years, we have joined Health Canada in a campaign called nutrition education campaigns as part of a larger commitment to help Canadians.
Understand how to enter the store and make informed decisions. Gillian: But there is certainly a way to warn people who might be interested in this that a cup of this, of this soup, brings you three and a half teaspoons of sugar.
However? Gillian: Well, once they decided that as part of a healthy diet they wanted to eat less sugar. Well, let me see. Then use the same label.
Gillian: Only information can label 14 grams of sugar in half a cup. Do you know what that means? You do not have to be a dietitian to find out how much sugar you have in food, but it helps.
Jaclyn Pritchard added all of Jonathan's sugar intake for the week. It's really scary. This is the amount of your sugar week then. So this is equivalent to 245 teaspoons of sugar. That's a lot of sugar. Gillian: When we come back, where does all that excess sugar lead?
That's two grams of sugar. Gillian: After discovering how much sugar in their diet, the Breedon family has been cleansed. Well, the Kraft Zesty Italian has one gram of sugar in this ... Gillian: They're still there I am amazed at the types of products that contain sugar.
But also determined, everything, it comes out. Yes, they still have to eat. So to help them learn about healthy eating, we have made a covenant with them.
For three weeks we will provide all their processed foods without added sugar. They will adhere to the diet and pass medical tests. Lucky Charms is no longer so lucky for Gillian: They are only in their twenties but by medical standards both Jonathon and Anna are overweight.
Five-year-old Ruby wanders off the edge. We started our research by having their blood tested and analyzed by
obesity specialist, Dr. Dan Flanders. He said the family was in trouble.
Looking at these results, I can say that I am very worried. Obviously, if they do not make significant changes in their life-style soon, they are more likely to move on to a high quality of life and premature death.
Gillian: Like most of us, depending on obesity and illness, Breedon may be forgiven for its nutritious food ignorance. But the food industry has known, and discussed, the links between processed foods and diseases for decades. It was Minneapolis. 1999. Continue
No comments:
Post a Comment