Refined Sugar: the Health Scourge of Modern Times

The human body processes fruit sugars best. So, the primary carbohydrate intake for humans should come from fruit sources. Secondary to that would be carbohydrates from whole grains. Next in the line up could be unrefined carbohydrates from such plant sources as sugar cane.

Even when refined, fruit sugar (fructose) is assimilated normally in the human system, with a steady outlet of energy from its synthesis. Refined cane sugar (sucrose), however, has a debilitating abnormality in its energy output as the body synthesises it. Upon ingesting refined sucrose, there is a BIG influx of glucose in the circulatory system. The body attempts to handle the high blood sugar levels with a complementary high outpouring of insulin to convert the sucrose in the blood to glucose (glucose being the simplified product of the synthesis of carbohydrates and sugars which can be directly converted to energy for all body functions from muscular movement, etc.).

In contrast, unrefined sucrose has the advantage of the presence of fibre, which delays the outpouring of sucrose into the blood sufficiently enough for the body to handle manageable portions of sucrose at a time. Refining sucrose is the process of ridding the sugar in question with most, if not ALL, fibre!

As soon as the insuling has tackled the high sugar levels, there is a dramatic decline in blood sugar levels, with an accompanying physical feeling of tiredness and hunger, prompting the person who ingests sugar to seek another high sugar item to relieve the tiredness and hunger. This yo-yo effect is never ending, unless one resolutely decides to stop using refined sugar.

The health effects of this fluctuation from high blood sugar levels, to almost no blood sugar levels, contributes to the sure onset of Type II diabetes mellitus. The pancreas (the little gland that releases insulin to synthesise blood sugar into glucose) eventually gives in to the abuse of releasing unusually high levels of insulin, only for the sugar level to sharply deplete to almost nothing because of its refined nature, and the speed with which it is converted into glucose. Other complications can also arise from this, but this main one is illustrative enough.

HEALTH SUGGESTION: use honey or fructose for sweetening any food substance. Read food labels and avoid all processed foods that list sugar as one of the ingredients (and synonymous ingredients like corn syrup, sucrose, dextrose, etc. are just disguised terms for "refined sugar").