When we hear the word sugar, most of us always think of the white sugar or cube sugar we sprinkle in coffee or tea. But sugar is much more.
The sugars are mainly sucrose (= table sugar) and glucose (= glucose). Sugar hides behind very different names and, without which we are aware, not only in sweets but in very many foods.
For example, many sauces, sausages, juices and finished products contain sugar. No problem, then you just look at the list of ingredients?
Unfortunately, that's not always an indicator of whether sugar is included. Because usually he does not appear as "sugar" in the list of ingredients, but under chemical terms, so that the sugar ingredients are not immediately recognizable. When shopping, look for words ending in "-ose" and "-dextrin" on the ingredient list.
In recent years, per capita consumption in Germany has fallen in favor of classical table sugar.
More and more food manufacturers are using fructose, glucose syrup or other sugars. This is not always a problem, because these sugars often have a lower saturation effect and have an unfavorable effect on the metabolism.
In particular, the so-called "High Fructose Corn Syrup" (HFCS) has been critically examined in recent years. He is suspected if he is consumed in very high amounts, for example, as a sweetener in soft drinks, to be another trigger for obesity and thus overweight-related diseases.
Also, sugar substitutes such as sorbitol and sweeteners such as aspartame, acesulfame and cyclamate are not necessarily a solution, because they act in sensitive people similar to sugar and are suspected to lead to insulin secretion. This also favors the emergence of obesity.
What is the solution to the sweet problem?
Enjoy sweets from time to time and avoid otherwise largely sugar and sugary foods and drinks. As you shop, read through the packaging to find hidden sugar. You should only use sweeteners if you do not react cravily after eating them.
It is best to get rid of the sweet taste a bit. Take less and less sugar in tea or coffee and slowly convert from normal chocolate to chocolate with a higher cocoa content: You will see, after some time your taste buds will get used to less sweetness and you will find a sweet lemonade unbearable.
The taste, it is said, can literally retrain in 1.5 to 3 months - so it's worth a try. Of course, this also requires a bit of discipline.