Are you addicted to “white sugar crack”?
I remember someone telling me that white sugar had the same molecular structure as crack. That’s a little troublesome to digest and concluded this was the reason why people couldn’t stay off of these junk products.
I was at work the other day and wanted to test the theory of how people looked at white (refined) sugar. My co-worker had packets of refined sugar for his coffee when I gave him an option of raw turbinado sugar (brown colored sugar in its purest form). When I attempted to take away the white sugar packets, he nearly took my hand off as if I was taking away cigarettes from a smoker, proclaiming it was sweeter. It was funny but disturbing. After some fact checking of my own, I found this article that discussed the 10 ways refined sugar (white) was similar to cocaine. This article described withdrawals of not having sugar to similar to withdrawals of not having crack. Insane right?!
Here are more articles discussing reasons why refined sugar is not good for human consumption:
What bothers me the most is they continue to produce and sell these products to us by putting it in everything we eat, drink, and consume. I decided that day at work that I was no longer going to consume anything artificially sweetened or products containing refined sugar period. For someone who prefers to eat organic/naturally made foods, I would still find it difficult to find products completely stripped of this “white sugar crack”.
How long can you do without these products that are slowly damaging your immune system? Be mindful of what you feed your self because the food industry/FDA aren’t going to.
5 Responses to Are you addicted to “white sugar crack”?
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Thanks for the links. You’re so right about all of it. Extremely difficult to get off of it, and even harder to avoid it in every day foods. Most people don’t take it seriously, but it’s at the core of our fat epidemic.
It’s frightening but unless you’re informed you would never know. We also have to be mindful that people DON’T WANT to get off of something they’re used to. It’s a matter of self-discipline, which we all have but don’t choose to exercise.
As someone who has both, education and exposure to the inner workings of the food industry, I often find it frightening that the governments don’t actually scream about sugar nearly as much as they do about (far more harmless) salt and saturated fats, for example.
I do my best to educate people who ask me regarding this, but at times it feels like ladling a sea out with a teaspoon, considering all the misinformation that the general public is fed in the media.
Always glad to see people who realise it for themselves. If you wish advice regarding how to avoid it, by all means, do feel free to contact me.
We will most definitely do that. Can you tell me more about what it is you do? I’m interested in digging deeper and possibly discussing the ills of the food industry as a radio show topic. Thanks Veronika.
I work in a technical department of a food manufacturing company, so I deal with food composition, raw material reviews, and legality (such as what is legal to put into food at what levels, and how it must be put onto packaging if it is). I have degrees in bio and chemistry, and am reading a lot of EU food law professionally (preparing to study it for a LLM next year).
Some of the popularised “ills” of the food industry are really not ills of industry itself, but of the consumer base, and some are perpetuated by the government (indirectly). On the other hand, there are many ills which are quite awful, and are not at all (sadly) in the spotlight as they should be.
If you would like to have a more in-depth conversation, please feel free to contact me. I prefer not to put my email in public posts, but my blog at http://eattheroses.wordpress.com/ has a contact-me box which redirects to my daily-read email.