Not that I’m always intent on what I should eat, as if food is something not to be enjoyed, but my obsession with reducing sugar begun with thinking about my diet. I have less processed sugar because I believe less of it is good for me.
I believe the experts when they say that processed sugar should be eliminated from our diet, but of course I’m not perfect as I nick off with a chocolate, more motivated by a sweet friendly environment than biology.
My obsession with sugar has produced unforeseen consequences: empathy with food documentaries such as That Sugar Film and finding wise articles about the make-up of our food such as Just a Matter of Taste in the TV Guide. One could say I’m hooked—on taking less sugar as much as possible that is.
That Sugar Film is a 2014 Australian documentary that positions itself on the side of the debate that says added sugar in food is not good for you. I agree. In fact, I’m adamant, because I’ve been off juice drinks for over a year now, with a couple of relapses here and there, and I think I’m better for it. I don’t miss these drinks by and large. The taste for them has basically gone.
In the documentary one interviewee said that “addiction to sugar” has caused materialism, in that people will buy sugary products that satisfy their cravings for more sugar. Sugar can be addictive so there’s a need for more.
Perhaps there is a better way of having what we like and not getting fat. TV Guide article—Just a Matter of Taste—raises an interesting point about having sweet food with less sugar in an interview with Michael Mosley, the presenter of the documentary The Secrets of Your Food that screens tonight in some parts of the world.
Mosley says in the article that the aroma molecules of sweet tasting fruit, such as strawberries, trick the brain into thinking there’s more sugar in it than there actually is.
If scientists can learn how fruits, which contain less sugar, but give off that sweet taste, it may help in reducing sugar content in foods (and still taste sweet). [TV Guide, February 10-16, Just a Matter of Taste, by James Rampton].
There are those of us who hold out hope for the day when we can eat chocolate that tastes salubriously sweet, just like a strawberry, and the amount of sugar is reduced very significantly.
Underneath, we all get that sneaking feeling–is that chocolate doing me any good? In the health conscious West, we all could do we a little light relief on those days when one has an appetite for a chocolate and one knows eating one is better than the bad old days.