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HEALTHY LIFE: DIABETES
November 11, 2012
By KARA HANSEN MURPHEY
Pamplin Media Group
C
onsumers face a dizzying array of
sweeteners on grocery store
shelves these days. There’s sugar —
demerara, muscovado
and turbinado, in the raw, from
dates, powdered, granulated,
white and brown.
And then there’s a host of other
aliases and options: evaporated
cane juice, barley malt and rice
syrup, molasses, maple syrup,
honey, agave nectar, glucose,
high-fructose corn syrup, to name
a few. That’s not even counting
the variety of artificial sweeten-
ers and other sugar substitutes
such as Splenda, aspartame, sac-
charin and stevia-based products.
With so many options come
questions about the advantages and disad-
vantages of each. Some people believe cer-
tain sweeteners deserve more scrutiny than
others. Research suggests that sugar — glu-
cose and fructose — not only contributes to
obesity, diabetes and fatty liver disease; it
also could play a role in worsening conditions
like heart disease, dementia and cancer.
Studies have also shown that sugar has ad-
dictive qualities.
Still, the bottom line is this:
Experts aren’t entirely clear on
whether one type of sugar is bet-
ter than another.
“Sugar is sugar,” said Stasha
Hornbeck, a registered dietitian
and certified diabetes educator
for Kaiser Permanente. “It’s all
kind of processed the same way
in our bodies.”
That goes for table sugar and
for high-fructose corn syrup,
long deemed a culprit in the na-
tion’s obesity epidemic.
“They’re actually both prob-
lemat ic , ” Hornbeck said.
“They’re pretty much processed the same in
our bodies. They break down into fructose
Making yourself
SUGAR SAVVY
CONTINUED / Page 15
“The body can
deal with sugar
and process it
normally like it
would other
carbohydrates.”
— Stasha Hornbeck,
d
Registered dietician an
r
certified diabetes educato
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