There are a lot of things that we don’t want to know when we eat. We don’t want to hear where our food comes from, how it is made, or what it will be doing to our bodies. We don’t want to question anything other than the fact that our food tastes good or bad. However, it’s time to get over the fear of truth and realize that some of our food choices may be slowing killing us.
Sugar is one of the biggest commodities in the United States…along with corn, soy, wheat, and a few others. Compared to meat, one might think that sugar is much healthier: it’s free from the greenhouse emissions of livestock, does not contain fat, and doesn’t cost as much. Yet, when obesity and diabetes have been at extreme levels, researchers are pointing to sugar as one of the main causes.
Time Magazine brings up how politics are involved. Due to conflicts of interest, where the advisers to the government have connections with the very industrial companies that the government is trying to regulate, it is easy to see how guidelines can be skewed. This propagandistic marketing of sugar through the years can be seen in the food pyramid and now in the healthy plate guidelines. In the article, Dr. Robert Lustig exposes the perspective of the food pyramid: “This advice to eat more carbs and avoid fat is exactly backwards if you want to improve health and lower body weight”. So how can we fix the problem? Isn’t it concerning that scientists are putting forth facts about diet, healthy eating, and sustainability but they seem to be ignored?
Stephanie Nebehay reported for Scientific American and wrote about a solution involving the government. Specifically, the World Health Organization believes that taxing sugar could alleviate demand and consequent health problems associated with sugar. This is one solution out of many that is not being heard. We need scientists to work together with the government to regulate the food industry in a way that can promote truly better eating and farming practices.
Now you may be wondering, why do I bake if I am scrutinizing sugar. That is a valid point, but controlling how much sugar we eat falls into the broader topic of having a healthy lifestyle. In my opinion, gluten-free and vegan baking are specialized in a way that is definitely conscious of the end product. I feel that in order to retrain our brains to get used to eating better, we have to take small steps. Specialized baking does that, and can help us have small rewards on the journey there.
We always hear that we should be eating in moderation…but maybe we should be moderating our sugar intakes a little bit more.
“Food Politics”- Eat Drink Politics
“Is Sugar Toxic?”- New York Times Magazine
“Eating too much added sugar increases the risk of dying with heart disease”- Harvard Health Blog
“Experts Say Lobbying Skewed the U.S. Dietary Guidelines”-Time Magazine
“WHO Calls for Sugar Tax to Fight Obesity and Diabetes”- Scientific American