I’m a heavy magazine reader (mostly nerdy stuff). This week, I polished-off a Women’s Health and a National Geographic:
- The Women’s Health* May issue (page 112) has an article titled “Can you build a better sugar?” which basically concludes that sugar substitutes have their issues (they may actually cause blood sugar spikes) and that it might be best to just stick to the more natural sugar.
- National Geographic included an excerpt of the book, Pandora’s Lab: Seven Stories of Science Gone Wrong and highlighted how margarine and Crisco basically introduced trans fats to the American diet and cause up to 250,000 deaths per year in the U.S. We’d be better off sticking with the more natural butter.
So, both concluded that we’d be better off sticking to a food closer to it’s original form than one created through a highly lab-intensive process. SHOCKED, shocked I tell you! (sarcasm)
I’m definitely guilty of some processed foods, but whenever possible, we should try to avoid them, especially as hypoglycemics, as there can be serious blood sugar consequences.
Am I saying go to town and eat as much sugar and butter as you want? Nope. Moderation is the key, a combination of portion control and cutting-back on how much sugar, butter, salt, etc. we add to things. For example, our sweets in the U.S. are ridiculously sweet compared to sweets in other countries and they are HUGE. We could easily fix both.
*I’m in no way advocating that Women’s Health is a good source of actual health advice. Some of their articles are great and well-researched, but many are not, and contradict each other. Read with caution.