Let's Talk About Why Is sugar Bad For You

Bad Effects Of Sugar

This debilitating effect on white blood cells takes about 5 hours .To keep the immune system strong, we must forget of sugar. Refined sugar exhausts all mineral blood salts, bone and tissues.

Causes hyperactivity and dental caries. Causes obesity , diabetes, low blood sugar, elevated blood pressure, or hypertension, duodenal ulcers, fatty liver, heart disease and, gout, dermatitis and cancer. Agree to the Hypertension American Journal , sucrose consumption and sugar causes hypertension.


Other studies indicate that refined carbohydrates consumption also lead to the H. T. A. ( Hypertension ).
If sugar is consumed every day produces  continuously an over- acid condition in the body, and more minerals are needed every time from deep body to try to rectify the imbalance.

Finally in order to protect the blood, so the body extract the calcium from bones and teeth,so they begin to decay and coming up at the end a general weakness. To replace white sugar we have natural sweeteners:


Blackstrap molasses
Containing 70% sucrose, and dark syrup that remains as residue from sugar refining process. Not exactly a natural sweetener, but it contains almost all nutritive value originally present in sugar cane: thiamine, riboflavin, niacin, pantothenic acid, calcium, iron, magnesium, potassium, and chromium, as well as others. Its flavor is very strong, and is an excellent iron source.


Stevia
We had already spoken about this plant and its benefits in a previous article . It is derived from a shrub whose best variety is given in Paraguay and is available in whole or  ground leaves, powder, or liquid extract , that is 8-300 times sweeter than white sugar. Paraguay´s stevia is recommended because from other countries can have somewhat bitter or unpleasant taste.


Sugar palm fruit
Contains sucrose, glucose, fructose, complex carbohydrates, and folic acid. Its color is mahogany, and granules are thick and somewhat humid.


Honey
Containing fructose, glucose, and sucrose . Its color and taste depend on the flower that was its source. It is between 20 and 60 % sweeter than white sugar, so should be used in smaller amounts, in 50 percent of the amount of white sugar that say in recipes.

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