The average American consumes an astounding
2-3 pounds of sugar each week, which is not surprising considering
that highly refined sugars in the forms of sucrose (table sugar),
dextrose (corn sugar), and high-fructose corn syrup are being
processed into so many foods such as bread, breakfast cereal,
mayonnaise, peanut butter, ketchup, spaghetti sauce, and prepackages
meals and snacks.
The glycemic index is a measure of how a given food affects blood-glucose
levels, with each food being assigned a numbered rating. The
lower the rating, the slower the absorption and digestion process,
which provides a more gradual, healthier infusion of sugars into
the bloodstream. A high rating means that blood-glucose levels
are increased quickly, which stimulates the pancreas to secrete
insulin to drop blood-sugar levels. These rapid fluctuations
of blood-sugar levels are not healthy because of the stress they
place on the body.
There are 4 classes of simple sugars
which are regarded by most nutritionists as harmful to optimal
health when prolonged consumption in amounts above 15% of the
carbohydrate calories are ingested: Sucrose, fructose, honey,
and malts. Although honey is a natural sweetener, it is considered
a refined sugar because 96% of dry matter are simple sugars:
fructose, glucose and sucrose.
If you have any problem with your weight
or yeast infestation, you should avoid sugar in all forms.
The sugar-flour connection is strong.
Read how to battle the yeast beast by starving it of flour and
sugar for a few weeks in my book, Beauty and the Yeast Beast:
from Fat to Fairy Tale and take control.