TOXICITY OF
SUGAR
Eneritz Azkorra Barcena
Garazi Bilbao Barrondo
Anne Naroa Roncero Irazuegui
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Index
Introduction……………………………………………………………………….. pages 2-3.
Hypothesis…………………………………………………………………………pages 4-5.
Experimentation……………………………………………………………………page 6.
Materials and methods……………………………………………………………page 6.
Results……………………………………………………………………………..page 7.
Conclusion………………………………………………………………………….page 7.
Bibliography…………………………………………………………………………page 8.
Gratitudes…………………………………………………………………………..page 9.
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1.1 Introduction
Unlike throughout the human history, the main cause of the deaths of
nowadays are chronic diseases, such as
cancer, diabetes or heart diseases. As Dr
Sircus says in his investigation ”Cancer and
Sugar”, the main potential for these diseases
to happen is sugar.
Sacarose, as sugar is called in
science, is made up of glucose and fructose
chains. Fructose is the sugar that makes fruit
taste sweet. For most dietists, such as Bittor
Rodriguez (Nutrition teacher in the University of the Basque Country), there is
nothing wrong with eating fructose in its natural state, in fruit. But today,
manufacturers extract and concentrate the fructose from corn, beets and
sugarcane, removing the fiber and nutrients in the process. Getting frequent, high
doses of fructose throughout the day, without fiber to slow it down, is more than our
bodies were designed to handle.
What is unique about fructose is that, unlike any other sugar, it's processed
in the liver. Small amounts of fructose, melted out slowly, are not a problem for
your liver. Think of eating an apple - its sweetness comes with a lot of chewing that
takes time. The apple's fiber slows down its processing in the gut.
But when we consume large amounts of fructose in added sugar,
particularly in liquid form on an empty stomach, it slams the liver with more than it
can handle.
Althought the most part of the developed countries’ society consumes sugar
as it is shown in the investigation made by Dylan Neel. We also know that there
are lots of sugar substitutes, but people only consume them whether they have any
disease or they want to lose weight.
Their chemical composition of these substance are significally different from
the sacarose’s chemical composition as you can see in the pictures below, but they
have some parts of the structures in common.
Even if the most known edulcorants are already comercialised in
supermarkets, there are some of them that are used in non-developed countries or
big enterprises are now begining to comercialise them.
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The edulcorant that in this moment is in its peak is
called Stevia, a substance derived from a plant that is called
in the same way.
The sweetness of stevia comes
from its leaves which produce the steviol,
the natural sweetness of the plant. The
leaf extract of the stevia plant contains at least ten steviol
glycosides in different concentrations.
The reaction of the body is different if we consume other
kind of carbohydrates instead of sacarose (sugar), such as starch. The chemical
chains of this molecule are much longer which makes the glucose to arrive to the
bloodstream slowlier and it does not produce a huge difference of glucose levels in
bloodveins.
If their chemical structures are analysed, it is realising that the structure of
the sacarose is made up of glucose and fructose and the starch is made up of a
large amount of glucose molecules, the substance needed for the body to work
properly. The body needs glucose to work properly, but people need to consume
this in a conscious and healthy way.
In this picture, the graphic shows the
global sugar glut, as it is shown, United
States and Alaska consume the most
amount of sugar.
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2.1 Hypothesis
In relation to this information it is necessary to remark the importance of the
damage caused by sugar is too high in the society. Furthermore, day to day more
and more sugar is eaten because the body is accostumed to this substance,
creating adiction and not being healthy.
The white sugar is on breads, biscuits, cakes, and in the most part of
aliments. This kind os sugar is the most toxic and the one which produces chronic
diseases.
In addition to this, the healthiest type of taking sugar is eating fruits because
it is in its natural state. Like this, the body catches the minimal quantity of sugar
that it needs, because is the one that it should take for the body to work properly.
After searching for information from different sources, analysing the problem
and speaking with proffesionals that are working on similar projects, the objective
of the project is to reduce the damage caused by sugar in the body, and according
to this proposal, to reduce the quantity of deaths caused by chronic diseases which
the sacarose is its principal potentetial.
To carry out the proposal, the project will explain a plan to show people how
much sugar are they unconsciently used to take and trying a new type of diet of
products which substitutes sacarose as it is thought that the amount of sugar that
is consumed is too high. For this, the investigation is going to analyse the quantity
of sugar that is usually taken in a normal diet.
After analysing the products the expectation is to see that the consumed
amount of sugar is too much for the body, and the project will be about making
home-made products with a sugar substitute, steviol. Moreover, making food with
steviol may be a good idea to know how its flavour is and the difference between
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sugar and one of its substitutes. After proving this, it is planned to offer this
products and a bar of chocolate with steviol to people in the school to know if they
notice the difference of the flavour and whether they like it or not.
If they do like it, the next idea is to create a blog with different recipes made
with steviol with all kind of food, to help people to have a better and more healthy
diet. This idea is thought to prevent or at least help people to realise how
dangerous sugar is and to prove that with sugar substitutes they will have a better
life without changing so much their habits.
In this picture, is shown the amount of sugar that each aliment has. As it is
shown, Coca-Cola has a lot of amount of innecessary sugar for our body to work.
Alimets such as fruits, have
natural sugar, glucose, and they provide
us the amount of sugar needed for our
body in a healthy way.
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3.1 Experimentation
The project’s experimentation consists of making a home made chocolate
milkshake with stevia instead of sugar to prove that the stevia is better than the
sugar, and it is needed a lower amount of stevia to taste the same as the sugar.
The experiment has succeded, people had like the taste of the milkshake and they
confirm that the taste is the same as a normal chocolate milkshake. The stevia
milkshake has the same smell and colour as the one made with sugar.
This recipe has been taken from the YouTube channel of PureEbba. Ebba is
a nutritionist that uploads her recipes to YouTube with the intention of helping
people to have a healthier life. A part of the project has been contacting with Ebba
to get more information about stevia and sugar free recipes.
In Spain, people consume 8.5 tablespoons of sugar more of less which this
is 120g of sugar per day. The amount recommended by nutritionists is maximum 4
tablespoons, 56g. With the stevia, this amount of sugar decreases because it is
needed less amount of stevia to taste the same as sugar.
3.2 Materials
The materials used in the experiment and to make this recipe are:
-Almond milk
-Cocoa
-Tahiti
-Liquid stevia
3.3 Methods
To make this chocolate milkshake, the first step is spilling the milk around
100ml and mix it with 1 tablespoon of tahiti. The next step would be stiring
everything properly to get the perfect taste of the tahiti and the milk. Later on, add
the cocoa, is better if is used natural sugar free cocoa because it has a better and
a natural taste and add 2-3 tablespoons. The final step, to get the sweet taste of a
chocolate milkshake, add stevia between 6-8 drops depeding of the sweetness you
want to add.
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4.1 Results
The result has been a healthy chocolate milkshake made with stevia instead
of sugar. It tastes the same as a normal chocolate milkshake and it has a lot of
benefits in our body, because as the project has shown, the stevia has no calories
and it is a natural sweetener. The people that have tasted the chocolate milkshake
have liked it and some of them said that it had the same taste or even better
because of the natural sugar free cocoa and the taste of the stevia.
5.1 Conclusion
In conclusion, the project has succeded because the theories used in the
project were right. The stevia is a natural sweetener which can replace the sugar in
a healthy way. And the projects objective is to help people to realise the toxicity of
sugar, but that doesn’t mean they have to stop eating sugar, just control the
amount that they eat and to be aware that the sugar is not the best option and is
not as good as they think it is.
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6.1 Bibliography:
http://zientzia.eus/artikuluak/azukrea-toxiko-gozoa/
http://www.nutricionyobesidad.com/euskera/grupo_03.html
http://www.abc.es/salud/noticias/20140211/abci-alimentos-azucar-desconocidos201402061607.html
http://www.sugarscience.org/the-toxic-truth/#.VgrdKeztmko
http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html?_r=0
https://es.screen.yahoo.com/zuberoa-marcos/esto-es-lo-que-le-062218302.html
http://www.bbc.com/mundo/noticias/2013/07/130717_salud_nutricion_stevia_finde
_gtg
http://articulos.mercola.com/sitios/articulos/archivo/2014/07/31/relacion-azucar-ydemencia.aspx
http://www.bibliotecapleyades.net/salud/salud_defeatcancer131.htm
http://www.livescience.com/39601-stevia-facts-safety.html
http://www.stevia.net/conversion.html
http://www.hcs.harvard.edu/hghr/online/sugar-dilemma/
https://www.youtube.com/watch?v=uCC0I7DzVys
[email protected]
[email protected]
http://www.anneshealthykitchen.com/how-much-sugar-do-you-eat/
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7.1 Gratitudes
Thanks to Bittor Rodriguez, teacher of the University of Gasteiz in Nutrition, for helping to
improve the project and for explaining the stevia’s function and for giving a lot of
information needed.
Also thanks to Ebba, an Icelandic nutritionist, who has provide a lot of information in her
YouTube channel and her blog. The project thanks her because the recipes taken for the
experimentation have been taken from her channel.
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