EXPLOREMY LIBRARY
Health & Fitness
You: Low Sugar

You: Low Sugar

You Low Sugar

Sugar may be sweet to the taste but consuming too much can have a negative effect on your health and wellbeing. YOU Low Sugar is a new magazine that offers eye-opening advice to help you make smarter choices for you and your family. We find out how much sugar is lurking in everyday foods, weigh the pros and cons of sugar substitutes, and show you how to kick those cravings. There are also tons of recipes for guilt-free sweet treats using sugar alternatives or a whole lot less sugar.

Country:
South Africa
Language:
Afrikaans
Publisher:
Media 24 Ltd
Frequency:
One-off
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in this issue

1 min.
from the editor

EVERY day, as soon as we’re done with supper, my youngest wants to know “What’s for afters?” That’s the seduction of sugar right there. It becomes habitual so quickly, partly because it tastes so good and sends feel-good hormones rushing through our bodies. And partly because it’s so entwined with the idea of love. How often have you bought chocolates for someone as a way to say thank you, I love you or well done? It’s also a way to reward or treat ourselves. When I was a child, pudding was something you had after Sunday lunch. Very occasionally there’d be a treat during the week, but certainly not every day. My son’s question, which comes like clockwork daily, made me realise how easy it is to fall into a bad habit when…

7 min.
the sweet truth

WE ALL know we should eat less of it. Too much sugar rots your teeth and makes you pile on the kilos. But it’s difficult – because sweet stuff just tastes so darn good. Its also difficult to avoid. It’s in everything from bread and mayonnaise to chutney and salad dressing, never mind all the traditional treats such as chocolate, cake and ice cream. But there’s no doubt sugar is becoming more and more of a health issue, and in recent years some have been calling it the new tobacco. Many respected doctors are adding their voices to the growing anti-sugar crusade. One of the most vocal is leading British cardiologist Dr Aseem Malhotra, who himself used to follow a diet that “revolved around carbohydrates”. Sugar is, of course, a carbohydrate. “Sugared cereal, toast…

2 min.
prepare to be shocked

On average, South Africans consume between 12 and 24 teaspoons of sugar a day, according to a 2016 study by Wits University. About a third of this comes from sugar-sweetened beverages DID YOU KNOW? South African kids consume between 40 & 60g of sugar a day OBESITY IN SOUTH AFRICA Drinking just one sugar-sweetened beverage a day increases an adult’s likelihood of being overweight by 27% That’s how much your risk of type 2 diabetes increases if you drink one sugar-sweetened beverage daily 7% of South African adults aged 21-79 (about 3,85 million people) have diabetes, according to the International Diabetes Federation. 5% That’s how much sales of sugar-sweetened beverages (SSBs) dropped in SA between 2017 and 2018 – it’s believed to be thanks to the sugar tax, a levy on SSBs, that came into effect in…

1 min.
what is high-fructose corn syrup?

It’s a concentrate of glucose and fructose developed in the 1960s by the food industry. It’s made from corn and is commonly used to sweeten processed foods and soft drinks. There are different types of high-fructose corn syrup, some with a higher proportion of fructose to glucose. The most concentrated form – HFCS 90 – contains 90% fructose. The most commonly used type, HFCS 55, consists of 55% fructose and 42% glucose. Regular table sugar (also known as sucrose) is 50% fructose and 50% glucose, so it’s similar to HFCS 55. One of the main differences is that table sugar is dry and granulated, whereas highfructose corn syrup is liquid.…

4 min.
my month without sugar

HI, MY name’s Kim and I’m a sugar addict. I don’t say this easily. I eat sugar, plenty of it, on a daily basis. When I’m down, up, bored, occupied, alone or in company – any excuse to get my fix. For me, a meal isn’t complete without a sugary, creamy dessert and snacks aren’t satisfying unless they’re sickeningly sweet. One chocolate stopped being enough a few years ago and sugary binges became the new norm. I was always thinking about where the next sugary hit would come from and binges ended in bouts of self-loathing. Diets were always going to begin “next Monday” and this binge was always going to be my last. It’s clear as day – I’ve become dependent on sugar, a foodstuff that’s made headlines for being as addictive as…

3 min.
four weeks without sugar: my diary

WEEK 1 My first step was to get rid of all things sugary. It amounted to two large plastic bags and included not only biscuits and chips but condiments, cereals, jams, peanut butter, juice, baking ingredients and some canned goods. In its place I stocked up on sugar-free peanut butter which replaced my much-loved regular one, spices instead of sauces, rooibos tea to replace juice, and fresh fruits and vegetables. I decided to cut out all items with added sugar but to still eat things in which sugar occurs naturally if they were beneficial to my health, such as milk. I consumed these in moderation. I realised how much sugar we consume without knowing it (it’s in things such as pasta sauces, cereal bars, salad dressing, low-fat yoghurt, dried fruit, wine and dark chocolate)…