Sugar: Today’s Dietary Villain?

Nutritionist Helps Consumers Get Real About Sugar and Gives Green Light for Desserts

(Crockett, Calif. – July 12, 2004) – As Americans’ waistlines and confusion about diet grows, so does the need to identify a dietary villain. In the 90s, fat was the ultimate evil, while today, sugar, lumped under the carbohydrate umbrella, is increasingly being blamed for weight and health issues. Yet is sugar guilty as charged?

In the face of fad diets and sweeping anti-carb messages, many nutritionists, such as Beverly Utt, MS, MPH, RD, are calling for a new education and approach to sugar in a healthy diet. “Consumers need to understand that sugar is not the enemy and can be responsibly and healthfully incorporated into the diet,” says Utt. To help do this, Utt dispels some of the biggest myths about sugar:

Myth: Sugar is the cause of the obesity epidemic

Reality: Pure cane sugar consumption has actually declined in recent years, while intakes of other sweeteners have sky-rocketed and the percentage of obese Americans has increased. Americans are consuming an average of 530 calories more per day than they did 30 years ago, and it shows! Part of this increased caloric intake can be attributed to our loss of portioning. Research conducted at Penn State University indicated that, despite stable hunger levels, people consume larger amounts of food when portion size increases. In addition, as the food industry offers increasingly diverse product offerings, people are eating more processed foods with lower satiety value, and less whole, natural foods. The prevention and treatment of obesity and associated chronic diseases should be viewed in a larger context, one that balances total caloric intake with an active lifestyle.

Word about Random Acts of Sweetness is already stirring up excitement among celebrity pastry chefs such as James Beard Award winner Emily Luchetti of San Francisco’s Farallon restaurant. “I love the Random Acts of Sweetness spirit because I’ve built my life around the belief that baking desserts is about more than simply preparing a delicious cake or a perfectly moist cookie, it’s about celebrating the people in our lives. The memories you create when you bake and share desserts are the most special gifts you can give,” says Luchetti.

Luchetti offers the following ideas to get consumers excited about spreading the sweetness:

• Surprise your co-workers with a sweet treat at the office. They will be amazed at how smoothly the work day passes and appreciate being a part of your team each time they enjoy one of the delicious goodies.

Show a neighbor how much you’ve enjoyed living on the same block, or in the same apartment building, by ringing their doorbell and offering them a gooey batch of brownies. The sweet surprise creates a wonderful occasion

Myth: Sugar causes diabetes

Reality: Science rarely singles out one factor as the cause of disease. Sugar is a real food, not a risk factor. Our genes and our lifestyle, including overall diet which maintains a healthy weight, influence our chance of developing diabetes. In fact, the American Diabetes Association’s diabetic nutrition guidelines allow people with diabetes to include some sweet foods in their diet. Research shows that spacing carb consumption evenly throughout the day helps to maintain healthy blood sugar levels.

Myth: A low-carb diet is the best way to lose weight

Reality: While many Americans are temporarily enjoying the weight loss of low-carb diets, there are no studies, to date, supporting the long term benefits or safety of the low-carb approach. Americans may be trading off short term gratification for increased health risks in the future. There is a growing body of evidence that low carb diets may actually increase risk to the heart and blood vessels. Carbohydrates are essential in providing energy to every cell in our bodies, particularly our brain. Trendy diets come and go, but the healthiest approach to weight management emphasizes sustainable behaviors, such as moderation in food choices and portioning, combined with an active lifestyle.

Myth: Sugar substitutes are superior to sugar for maintaining a healthy weight

Reality: If sugar substitutes truly helped manage weight, we would be a nation of lean individuals. Although the number of Americans who consume sugar-free products has risen from less than 70 million in 1987 to more than 160 million in the early 2000s, our nation continues to gain weight. Nutritionists caution that food and drink sweetened with sugar substitutes aren’t necessarily low in calories. Checking labels is critical. For example, “sugar-free” cookies often have as many grams of carbohydrates as regular cookies and similar amounts of calories. Cookies, breads, and muffins prepared with sugar substitutes often call for added natural ingredients such as honey, molasses, or vanilla extract to boost flavor, moistness, and improve baking performance.

It’s time to clear up the confusion about sugar and welcome it back into the balanced diet. People can feel good about enjoying an occasional, favorite dessert if they select sweet endings moderately and wisely. According to Utt, “Eating well takes the all-or-nothing thinking out of eating, and replaces it with an overall view of the big picture. Within the context of a healthy eating pattern, desserts can absolutely fit. We remind ourselves that eating is about nourishment, enjoyment and community.”

To shift our perspective away from viewing foods as either “good” or “bad,” Utt offers the following tips to help consumers enjoy sweet indulgences responsibly and healthfully:

• When you eat, practice mindfulness. Grazing and snacking throughout the day can become mindless, and lead to overeating.

• Be home, inside your body ready to receive nourishment. When you eat, relish the moment.

• Just because a product is low in carbs doesn't mean it isn't high in fat or calories. Read labels, and choose your food carefully.

• Use fresh, natural, high-quality ingredients such as C&H pure cane sugar, real butter, and real vanilla to get the best performance and quality for your baked goods and desserts.

• Savor the meals and desserts you eat by paying attention to the textures and flavor. Food should be appreciated, not gobbled. Eat intentionally.

• Eat when you’re hungry. Eat enough to feel satisfied, but not stuffed, then stop eating. This means saving room to sample and enjoy desserts at the end of a meal.

• When you bake desserts, share your special treats with family, friends, neighbors and co-workers. They will appreciate the gift, and you won't be tempted to eat it all yourself.

• Enjoy the food you eat, including desserts, yet keep an eye on portion size. Sampling desserts when dining out or entertaining is a great way to satisfy a sweet tooth while keeping portions in control.

• Seize all excuses to celebrate: Simple, delicious desserts can make any day special when enjoyed with family, friends, or colleagues.

• Make a point to bring your family together around an enjoyable meal and dessert. The meal creates an occasion to share time together and reminds us that eating is about community.

###

Dessert recipes, photographs and interviews available.
For more information contact:
Alicia Balkrishna
Torme Lauricella
(415) 956-1791
alicia@torme.com