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Goodbye Sugar:
End sugar addiction and live sugar-free with the 14-day Challenge - Through sugar-free nutrition healthy and slim forever
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Sugar in food - why and how does it work?
What contains sugar - and what does not?
Healthier sugars: What's the point?
Sugar substitutes: How good are they really?
Is sugar replacement right for me - and if so, which one?
The 14-Day-Challenge with low-sugar recipes for every day
Eating sugar-free - how can I keep up?
Foreword
First it is said that a certain food or food component is the reason why we get fat. Then again science finds out that it contains healthy ingredients and we are allowed to eat it. But it won't be long before it's back on the blacklist of fatteners - for reasons that no one really understands. This is no wonder, since such information comes from magazines and Facebook pages whose operators certainly have no degree in ecotrophology or training as dieticians. Nevertheless, it is precisely this contradictory and above all incomplete information that makes it very difficult for overweight people to change their diet and finally reach their feel-good weight.
Fortunately, this has been changing for several years. The fact that there are so many great food bloggers on Facebook, Instagram and Co. who know how to make healthy food look and taste tasty, and also the fitness trend of recent years has created a greater awareness of healthy eating. This, in turn, has enabled us to study intensively the composition and components of our food and we now know what is inside and what does not belong on the plate. Whereas, for example, there used to be a great deal of uncertainty about artificial sweeteners such as aspartame, health-conscious eaters today are self-confident about such substances because they know everything they need to know about them: potentially carcinogenic, not even recognised as food by the body, and also without nutritional value, which is why it is stored directly in the next best fat cell. And when there is no fat cell left for safekeeping, a new one is created.
Sweets are delicate in a healthy diet, but not only in this respect. The real problem, as we know today, is sugar.
Do you eat sweets once in a while or even more regularly? Gummy bears, cakes, cookies ... that there is a lot of sugar in them is nothing new. But did you know that noodles, potatoes, rice or even supposedly healthy agave syrup also contain forms of sugar that, in larger quantities, don't exactly help lower numbers to appear on the scales? If you have to answer honestly with no, you belong to the majority, because in order to know that, you have to understand at least the basic features of what sugar is and what function it fulfils in the diet.
In addition, you'll get a 14-day challenge in your hand, which you can use to get a feel for the sugar-free diet. This will teach you to develop a safe awareness of where sugar is and how to distinguish healthy from less meaningful sources and types of sugar.
Then you can cook it yourself so that it tastes good and you do not add unnecessary sugar to your body. If you want to lose weight in the long run, this is a safe way - besides sufficient exercise and targeted training.
What is sugar?
You know sugar as small white or brown crystals in 1 kg packaging from the supermarket. You might also be thinking of candy for tea, icing sugar or the coarser sugar used to decorate baked goods. Gelling sugar for jam, liquid glucose syrup for the confectionery trade or for homemade sweets and other types of sugar are all the same at the end of the day, and are the worst fatteners in society. But what exactly is sugar and what makes it so bad?
The word "sugar" describes household sugar, i.e. the white and brown crystals in the package. What you add to your coffee or use for baking is mostly pure sucrose from a chemical point of view. This in turn means that it is a carbohydrate.
There are three macronutrients, i.e. nutrients that we do not only need in homeopathic doses. These are proteins, carbohydrates and fat. Proteins are found in meat, for example, but also in many plant foods such as beans. We renew our cells from proteins and expand our muscles, which is why athletes also have to add protein in the form of shakes. Fat serves the body as a binding agent and is used by the body like oil in mechanical engineering. However, it also plays an important role in cell production. Carbohydrates are the energy suppliers, in a sense the "gasoline" of the body. So it doesn't work without it, but if you have too much energy, then it has to go somewhere. The body tries to store them temporarily, and you notice that by producing more fat cells you gain weight. Carbohydrates are contained in everything that contains sugar.
But then again carbohydrates are not that simple.
There are short-chain and long-chain carbohydrates. They bear this designation because of their appearance under the microscope. Compared to the long-chain variant, short-chain carbohydrates consist of less contiguous molecules.