What Is Sugar Harmful To

Sucrose, commonly found in domestic refined products and a variety of sweet treats such as confectionery, chocolate, Milo, soda, and other sweets, is made up of glucose and milo fructose. When consumed, sucrose is broken down into these two components by enzymes. Glucose is utilized by the body immediately for energy, while excess glucose is converted into glycogen and stored in cells as a reserve to help regulate blood sugar levels. If there is an excess of glucose, it is converted into fat for future use.

Fructose, on the other hand, is significantly sweeter than glucose. Excess fructose from free sugars is also stored as fat in the body. However, fructose from fruits is accompanied by plant fibers that help regulate its absorption, making it easier for the body to process. Fruits are digested more slowly compared to free sugars, leading to a more gradual release into the bloodstream. Since there is no strong scientific evidence suggesting that fructose from fruits adversely affects health, there are no specific restrictions on fruit consumption.

Sugars From Food

The majority of dietary sugars are used by the body as a quick energy source. Carbohydrates, when burned in the presence of oxygen, activate muscles and the brain. Insufficient carbohydrate intake can lead to brain disorders, lethargy, and drowsiness, while excessive intake can be harmful as well. In today’s world, many people engage in less physical activity, resulting in decreased energy expenditure and a reduced need for carbohydrates. This sedentary lifestyle, coupled with high consumption of simple (fast) carbohydrates, including sugars, contributes to weight gain.

Obesity has become a global issue, with one in four people affected. The World Health Organization (WHO) has labeled obesity as an epidemic of the 21st century. Overweight is particularly prevalent among individuals with type 2 diabetes, affecting 81% of this group. The WHO warns that excessive consumption of added sugars can lead to dental problems, weight gain, and a higher risk of several non-communicable diseases, including type 2 diabetes, cancer, and cardiovascular disorders.


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