There is a lot of talk about sugar. Especially that high fructose corn syrup variety. But whats the truth? Is one better than the other? Is brown sugar nutritionally superior to white? How about sugar that comes from corn? Will it make me fat, give me diabetes, brain cancer? Believe it or not, I have been asked one version or another of all of these questions at some point in time. In fact, a lady in my grocery store tour program didn’t ask if HFCS gives you brain cancer; she insisted that it did. FYI- I have no idea when the actual correct time to use a semicolon is, if this is improper please feel free to let me know.
I’m going to cover the simple basics of four different types of sweeteners: white sugar, brown sugar, high fructose corn syrup, and agave nectar. I realize that there are many more sweeteners and sugar varieties out there, practically anything ending in -ose on your food label is one form of sugar or another.
White Sugar versus Brown Sugar. There is a big misconception out there that brown sugar is better for you because it is “more natural.” This is false. Brown sugar is simply white granulated sugar which has had molasses added back into it. White sugar or sucrose is made from sugar cane or beets. I’ve done a random poll of my family to determine where this myth was formed, and I just can’t get to the bottom of it. My dad believed the myth because thats what his mom told him. My mom knew it wasn’t true (she’s so smart!) but thought perhaps the myth stemmed from the fact that other brown products like whole grains and whole wheat pasta which happen to be “brown” are healthier for us.
High Fructose Corn Syrup or HFCS. This is by far one of the most controversial products on the market right now. HFCS is literally in everything! But is it a problem? In terms of pure nutrition, calories, and percent carbohydrates it is identical to table sugar or sucrose. Yes, it is slightly higher in fructose, but you know where we can also find fructose. In fruit! So, the real problem is that HFCS is soo cheap (because it is made from corn, and corn is subsidized by our government). Due to its cheapness it is being found in more and more foods and the prices of these foods can be driven down because corn is cheap. The increase in HFCS has mirrored the increase in obesity as is demonstrated in the graph below. But it’s important to remember that correlation does not mean causation and there are several other environmental and genetic factors which come into play for obesity. Agave Nectar. Last but not least is agave nectar. it can be found at specialty foodstores like Traders Joes and Whole Foods. This is a fairly new product and many of you may not have even heard of it so I’m going to keep it short and sweet. Basically, this is just a new type of sweetener, not any healthier than sugar, but if you’re a foodie type person its fun to experiment with. However, I just want you to know your not doing your body a favor by using this over table sugar. Here’s an awesome article from the LA times about agave http://articles.latimes.com/2009/mar/30/health/he-nutrition30/
So informative Heather! I’ve always wondered the diff between white sugar and HFCS so I appreciate the explanation. By the way, i LOVE the blog header!
ah, yay! Thanks Jan. I know, its confusing, because no one really talks about what it is, but it is just talked about in a negative way all the time.
Hey nutty nutritionist! How do you feel about all these “natural” sugar substitutes like Splenda, Truvia, Stevia, etc etc etc? I wonder if they are to the 2000’s what Aspartame was to the 1990s. People now say that aspartame causes cancer in all kinds of ways, so what about these newbies? Personally, I can’t imagine making any kind of delicious baked good with anything but pure white old fashioned sugar (that of course, would be total blasphemy to the Bailey Baking tradition!)…but you know, for my diabetic patients, it would be nice to be able to know a little more about these sugar substitutes. Lord knows their physicians don’t consult with nutritionists.
Sincerely,
Pondering Pharmacist
(aka Steph)
ok, Steph, this is such a good question! I’m so glad you asked. Its funny, because originally when I created this post in my mind I was going to do sugar and sugar substitutes. But I’m definitely still going to do a separate post about these, so keep your eye out for a post in the next week. But My short answer on them is that I do not think they are harmful to your health, but I also don’t generally like the flavor. But there are some practical applications for them.
Agave nectar is essential to a proper margarita.
ya, thats funny, actually I read that too. Have you actually had it in a marg? I’m going to try it one time…
I’ve made my own margaritas with agave nectar, when I was going through my “I’m way cooler than Tom Cruise In Cocktail” phase.
Heather, I love your blog. You and LeAnn should start a business together. You guys could travel the world. She could blog about your experiences and you could blog about the nutritional values of the food you eat!
oo, that sounds like a grat idea Erin! Thanks!
Thanks great info.
Yes, please blog on the sugar substitutes. I worry about Margie’s use of sugar subs. This is such a great, informative site!
thanks! Who is this? Because you are logged in as me. I’m guessing its probably my mom…
will i get diabetes, if have sugar water with every meal?–im trying to get fatter
Yes you will Agam. If you want me to make you a diet I will, but you have to follow it.
HEATHER! YOU ARE AWESOME!
haha, Thanks Shannon!
SHANNON YOU ARE AWESOME TOO!
I gave you a virtual semicolonoscopy and approve of and applaud your use of under-utilized punctuation. I would encourage more fiber.
haha. Smart. Thanks true!
Drew*!
As usual, a funny, informative blog XXOO Mom
Great info. Lucky me I came across your blog by chance (stumbleupon).
I have bookmarked it for later!