Chat Session of December 12, 2006
The Inside Dish on Sugar with Crystal McVey
Courtney Grammer: Welcome to the CCNH Chat Room. We are glad you’ve joined us. CCNH offers holistic nutrition and natural health education; we do not diagnose or dispense nutritional/health advice. We invite you to peruse our Resource links in the Students and Alumni Services area to get a jumpstart on researching any personal health issues.
Crystal McVey: Hello. I hope everyone is doing well. Today’s chat is on sugar
Doris Driscoll: Hello Crystal!
Crystal McVey: I am Crystal McVey and I am one of the faculty advisors who grades the nutrition course work
Crystal McVey: I thought that we would begin with some basic sugar information
Crystal McVey: Types of sugar: Cane sugar and beet sugar
Crystal McVey: Cane sugar comes from sugar canes that are harvested, crushed, and filtered
Cassi Brindle: I’m great thanks
Crystal McVey: part of this filtering process sometimes involves the use of lime, calcium oxide and sulfur dioxide
Crystal McVey: these additives are used in the purification process
Crystal McVey: the end results are sugar crystals and a syrup
Crystal McVey: raw sugar is made from clarifying cane–juice boiled down to a crystalline solid with minimal chemical processing
Crystal McVey: Beet–sugar is processed by washing beets, then extracting the sugar with hot water in a a diffuser. An alkaline solution, often line and carbon dioxide, are then added to aid in purification
Crystal McVey: the process for extracting sugar from cane and beets at this point is very similar
Crystal McVey: they place the mixture in a centrifuge and separate the crystals from the liquid
Crystal McVey: Cane sugar vs beet sugar, there is a difference
Crystal McVey: as they are both processed chemically and the body processes them the same, there is little difference outside of taste. You can taste a difference between cane and beet sugars
Ann Schrader: so is the difference basically in how they are grown and separated – filtration vs centrifugation?
Cassi Brindle: Is raw sugar the best for you?
Crystal McVey: they both go through a filtration and centrifugation system
Crystal McVey: the true difference is source
Crystal McVey: raw sugar is still processed sugar, it is just not as processed
Ann Schrader: thanks for clarifying that.
Cassi Brindle: thank you Crystal
Cassi Brindle: Is the processing what makes it bad for us and would eating sugar straight from the cane better?
Crystal McVey: the end product of purification and filtration is a raw yellow brown sugar crystal
Crystal McVey: to get white sugar it has to be processed further to remove all of the color
Crystal McVey: the average American consumes 26 pounds to 135 lbs. of sugar per person per year, so that is why sugar is bad for us
Crystal McVey: that kind of influx of sugar can cause increased insulin levels
Crystal McVey: which may contribute to weight gain, elevated triglycerides, insulin resistance
Crystal McVey: there have been some studies that suggest because Vit C and sugar have similar molecular structures, sothat when you have an increased sugar intake it makes Vit C compete for absorption
Crystal McVey: Another thing to consider is that the more refined the sugar is - this means that the natural occurring vitamins and minerals which may be present have been removed.
Cassi Brindle: Crystal have you ever heard of a connection between paranoia and sugar?
Crystal McVey: I have heard that sugar can contribute to hyperactivity, anxiety, depression, concentration difficulties, and crankiness
Doris Driscoll: Is it true that sugar is hard on the function of the immune system?
Cassi Brindle: Thank you Crystal
Crystal McVey: in regards to the immune system, the thought that it is hard on it is due to the relationship with Vit C
Crystal McVey: As they have similar molecular structures they must then compete for absorption
Crystal McVey: let’s talk honey, it is a sweetener and a natural one at that
Crystal McVey: Honey has the highest calorie content of all sugars with 65 calories/tablespoon, compared to the 48 calories/tablespoon found in table sugar.
Crystal McVey: commercial honey is treated to remove harmful bacteria
Crystal McVey: So it is heated
Cassi Brindle: what’s the diff in fruit and candy bars as far as calories
Crystal McVey: A thing to consider with honey is the pesticides that are used in the surrounding areas of the bees, may make there way into the honey. It is where the bees feed that shape the content of the honey
Cassi Brindle: and why do they say its empty calories?
Doris Driscoll: What about the honey that is in a jar and labeled Raw does it contain the bacteria levels?
Barbara Meza: The honey I purchase always says RAW.
Crystal McVey: Also with honey a thing to keep in mind is that honey can be fatal to an infant whose immature digestive tracts are unable to deal effectively with Botulinum Spore growth, botulinum is found in honey
Crystal McVey: Raw Honey is, as it exists in the beehive or as obtained by extraction, settling or straining without adding heat. Raw honey contains some pollen and may contain small particles of wax.
Crystal McVey: sugar, as in white sugar, is referred to as empty calories as all other nutrients have been removed
Crystal McVey: So you are ingesting only calories, in there truest form
Cassi Brindle: wow thanks
Crystal McVey: With honey, as the nutrient content varies by region of honey, there is no way to say what nutrients are consistently present, and if the honey has been heated the nutrients have been killed
Cassi Brindle: if you were trying to watch your sugar intake would fruits count?
Crystal McVey: I would not count fruits, as fruits have a wide variety of beneficially properties
Cassi Brindle: Are they high in sugar though?
Crystal McVey: when it comes to sugar and intake and trying to judge what is acceptable, I think a good rule of thumb is to ask what else do I get from what I am about to eat
Cassi Brindle: Thank you:)
Crystal McVey: with fruit you get photochemicals
Crystal McVey: you also get fiber
Doris Driscoll: Does fructose increase the factor of diabetes –vs– other sugars?
Crystal McVey: fruits are can be a wise sugar choice
Crystal McVey: fructose is a hot topic in the media right as it is being added to foods
Doris Driscoll: Or even HIgh fructose corn syrup that is in almost every food item on the market today.
Crystal McVey: Fructose found in fruits with moderate consumption, may be beneficial
Crystal McVey: High fructose corn syrup that is added to a lot of prepackaged foods on the other hand contributes the high intake of sugar
Crystal McVey: and with a high intake of sugar comes some risks
Doris Driscoll: Yes, in all the breads that are on the supermarket shelves...except for the one which the in store bakery makes.
Crystal McVey: As previously stated, sugar has been linked to the possible suppression of the immune system
Doris Driscoll: Do you know what the components are in High Fructose Corn Syrup? I have been told that it fools the brain into thinking it is still hungry.
Cassi Brindle: Even Ezekl bread?
Crystal McVey: High fructose corn syrup is a form of corn syrup which has undergone enzymatic processing in order to increase its fructose content
Doris Driscoll: No, Ezekiel bread is clean, and kept in the freezer section. :)
Cassi Brindle: I love it, thank you
Doris Driscoll: I do too!
Crystal McVey: you can always check the label if you are not sure, if they add it, it has to be listed
Crystal McVey: I am a big label reader. I find that this is my biggest help when it comes to buying food
Crystal McVey: knowing what you are consuming is a big step that you can take in the role of your health
Doris Driscoll: The high fructose corn syrup must be awfully cheap!
Crystal McVey: It is cheap
Crystal McVey: and easy to add
Crystal McVey: one of the last tastes to diminish in age is sweet
Crystal McVey: one of the first tastes to develop is sweet
Crystal McVey: we are geared to want sweet
Crystal McVey: and sweetness helps stimulate appetite
Crystal McVey: I feel the key is to make smart choices
Doris Driscoll: Is that related to what we are fed first? I remember when I was young my parents added white sugar to every thing.
Crystal McVey: now it is suggested to wait to introduce sweet items, like fruits after you have introduced veggies
Cassi Brindle: That may be why thy say introduce sweets, fruits last to the baby?
Crystal McVey: veggies have a natural sweetness to them, its just not as intense
Doris Driscoll: Usually years back hot rice cereal was first to make you sleep through the night and they would add sugar to it.
Crystal McVey: the sugar was added to help promote the acceptance of the cereal
Doris Driscoll: Yes, you are so so right!
Cassi Brindle: breast milk is sweet
Crystal McVey: yes it is, very sweet and for a reason
Cassi Brindle: makes sense!
Crystal McVey: and very calorie dense
Crystal McVey: but as we age, we need less calories, so the choice then becomes about nutrient dense
Cassi Brindle: I understand they are passing a new law that says labels must have all ingredients on them–in plane english
Crystal McVey: plain, refined sugar helps to diminish the nutrient density of foods
Doris Driscoll: That is why there is so much obesity in America.
Crystal McVey: yes, currently the food labeling laws are being looked at and revised
Crystal McVey: obesity is a very in depth topic, with no single answer
Crystal McVey: Well it has been a pleasure, I do encourage you to stay and continue chatting however my time is up
Crystal McVey: May you all have a very happy holiday
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