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Information of Carbohydrates Pure Sugar

Carbohydrates are long chains of simple sugars, nothing else. When your body digests carbohydrates, the long chains of sugar molecules are broken and converted into the simple sugar, glucose.

The only reason bread, pasta, cereal and potatoes don’t taste just as sweet as the sugar in your sugar bowl is that the long chains of sugar don’t fit into your taste buds to give you the sweet taste. But, the glucose your body makes from the carbohydrates in mixed whole grain cereal, whole wheat bread, mashed potatoes or corn is exactly the same as the glucose your body makes from the sugar in ice cream, cake or table sugar.

Because your body makes sugar from carbohydrates, eating too many carbohydrates will harm your body in exactly the same way as eating too many sweets.

Because It’s so important to understand that carbohydrates are sugar, in my book called “They’re Making You Fat and Sick,”, the word sugar is attached every time the word carbohydrates(sugar) is used.

Small amounts of sugar in the diet never hurt a healthy person. And small amounts of carbohydrates(sugar) don’t threaten your health either. But eating a lot of sugar, or forcing the body to make a lot of sugar by eating a high carbohydrate(sugar) diet is at the top of the list of reasons why obesity, diabetes, osteoporosis, heart disease, cancer and other diseases are running rampant through our society.

Reading Food Labels

If you want to be healthy in our modern world of unnaturally high carbohydrate(sugar) foods, you must know how much sugar you’re eating. To do that, you must read food labels. It also helps to have a book that gives the approximate amount of nutrients in foods that don’t have labels.

To determine the total amount of sugar in a food, begin with the amount of “total carbohydrate” printed on the label. Then subtract the amount of fiber listed on the label. Because many foods contain no fiber, the amount of sugar in one serving of the product is simply the amount of “total carbohydrate” listed on the label.

You can ignore the amount of “sugar” that’s printed on the label because that sugar is already included in the amount of “total carbohydrate” on the label. You need to know the total amount of sugar that’s in the food you eat. That’s why you look at how many “total carbohydrates” are in the food, not just how much simple “sugar” is printed on the label.

The reason you subtract the amount of fiber from the amount of carbohydrates(sugar) to get the amount of sugar in a food is that fiber is an indigestible form of carbohydrate that the body cannot turn into simple sugar.

When you begin to read food labels, you may be shocked at how much sugar you’re eating. Spaghetti and other pastas are about 90 percent sugar, unsweetened breakfast cereals are about 60 percent sugar, and breads and potatoes are about one-half sugar. If you ignore the water content of breads and potatoes, about 85 percent of these foods are sugar.

Potatoes and flour made from grain have practically no fats in them. When labels on foods made from these high carbohydrate(sugar) foods indicate there are one or more grams of fat per serving, these fats are most often artificial fats made from grain, soy beans or other seeds. They’ll be listed in the ingredients. As will be seen in later chapters, mixing large amounts of carbohydrates(sugar) in grain and potato with these artificial or excessively processed oils, creates foods that are even more dangerous to your health than eating excessive amounts of carbohydrates(sugar) alone.

Labels on packaged foods made from potatoes, grain, peanuts, beans and other food crops usually indicate there’s protein in these foods. That’s false or misleading advertising. The proper name for what is provided by these foods is amino acids, not protein. Metabolism of human protein requires certain amino acids that are not provided in these foods. Therefore, under normal circumstances, the quantities of protein printed on food labels of these high carbohydrate(sugar) foods can not be used to satisfy the daily protein requirements of the body.