I
used to think that people who insisted that they did not eat sugar were lying, weird, or had no fun eating. Now, I understand completely why people would give up processed sugars and I also understand how a family can give it up without sacrificing fun eating. First, let's look at the similarities between sugar and heroin.
Sugar and Heroin: More Alike Than You Think01Similar Refining Process
The first way sugar and heroin are similar is in how they are manufactured. Heroin starts out as opium extracted from the poppy plant. Then, it's refined into morphine and further refined into heroin. Originally it was touted as a new "non-addictive" painkiller. Now it's simply the most addictive drug in the world... besides sugar.
Sugar, similarly, begins as juice pressed from the sugar cane and is refined into molasses. Then, it's further refined into brown sugar and then white sugar. The resultant white sugar crystals we're all familiar with are completely stripped of any of their original nutrients (just like heroin).
Because of this, our bodies don't know how to react to the constant deluge of sugar. It throws our systems out of whack. Which leads to why they're both...
02 Addictive in Similar Ways
Both substances create an immediate rush (though heroin is much stronger initially). Heroin particles attach themselves rapidly to endorphin receptors, creating a rush of euphoria.
Sugar creates a smaller high and lands in the liver until it's redistributed through the body as fat. Sugar, like a drug, is incredibly addictive and habit-forming. In fact, it's estimated that as many as 95% of people are addicted to some degree or another.
03 Organ Damage
Heroin does most of its damage in the brain before moving to the heart and lungs. Most people never break the addiction and wind up overdosing.
Sugar-related damage in the body is much slower, but no less destructive. In fact, there's a case to be made that since sugar is ingested in such large quantities, the damage it does to the body is more pronounced and widespread.
What To Use Instead Of SugarOur family loves to use raw honey and dates as substitute sweeteners, and if we are going to be very decadent, we will use evaporated cane juice in our baking. Below are two of our other favorite sweeteners:
 01 Maple Syrup
Maple syrup, as an excellent source of manganese and a good source of zinc, which can be sweet for your health.
Maple Syrup Contains ManganeseThe trace mineral manganese is an essential cofactor in a number of enzymes important in energy production and antioxidant defenses. The key oxidative enzyme superoxide dismutase disarms free radicals produced within the mitochondria (the energy production factories within our cells), requires manganese. One ounce of maple syrup supplies 22.0% of the daily value for this very important trace mineral that benefits our health.
Maple Syrup Is Sweet On Your HeartMaple syrup is a good sweetener to use if you are trying to benefit the health of your heart. The zinc supplied by maple syrup, in addition to acting as an antioxidant, has other functions that can decrease the progression of atherosclerosis. Zinc is needed for the proper function of endothelial cells and helps to prevent the endothelial damage caused by oxidized LDL cholesterol and other oxidized fats. (The endothelium is the inner lining of blood vessels.) Endothelial membranes low in zinc are much more prone to injury. Additionally, studies have found that in adults deficient in manganese, the other trace mineral amply supplied in maple syrup, the level of HDL (the "good" cholesterol) is decreased.
Maple Syrup Benefits Your Immune SystemsZinc and manganese are important allies in the immune system. Many types of immune cells appear to depend upon zinc for optimal function. Particularly in children. Researchers have studied the effects of zinc deficiency (and zinc supplementation) on their immune response and their number of white blood cells, including specific studies on T lymphocytes, macrophages, and B cells (all types of white blood cells important for immune defenses). In these studies, zinc deficiency has been shown to compromise numbers of white blood cell and immune response, while zinc supplementation has been shown to restore conditions to normal. In addition to the role played by zinc, the manganese in maple syrup is important since, as a component of the antioxidant SOD, it helps lessen inflammation, thus supporting healing. In addition, manganese may also act as an immunostimulant.
Maple syrup is not a commonly allergenic food and is not known to contain measurable amounts of goitrogens, oxalates, or purines.
02 Agave Nectar
This natural liquid sweetener made from the extract of the wild agave, is now on the shelves at many local groceries and natural food stores. Agave Nectar is suitable for any sweetening use. And, it has both organic and kosher certification. While honey has no equal, agave nectar is a wonderful addition as an alternative sweetener with different characteristics than honey. This new sweetener is slightly less viscous than honey, lending to its ease of use. The light variety has a wonderfully pleasant flavor that will enhance anything it sweetens. The amber variety has a natural flavor best described as maple-like. The raw agave juice is regularly harvested from living plants by Indian peoples native to central Mexico. To do so, they must slice off the top of the plant and hollow out its core. Then the plant is capped with a stone. The pineapple shaped agave plant secretes its nectar into the center of the plant, rather than into flowers like most plants do. It collects in the hollow center for several days, after which the milky white "juice" is removed by ladle, one plant at a time. In a way it is similar to tapping a tree for maple syrup collection.  The introduction of this new sweetener is timely as it has a relatively low glycemic index due to its higher proportion of fructose and lower levels of glucose. This fact should prove attractive to those with special diet considerations or who monitor glucose intake.
Agave Nectar has many other fine qualities as well. Foremost among them are the certified purity, both organic and kosher. Also of note is the flavor. The light variety's neutral flavor will not alter the taste of the foods in which it is used making it ideal as a sweetener for coffee, tea, fruit "smoothies", and other beverages. The amber variety's mild natural flavor will lend a delicious and mysterious hint of flavor to sauces or baked goods. This sweetener is also very convenient to use, as it has a long, stable shelf life and will not solidify. It pours quickly even when cold, blends and dissolves readily in or on all foods. For baking, its moisture retention properties are comparable to those of honey. Bakers also may notice a silky, smoother texture to their goods and better definition of other natural flavors. This pure, unrefined sweetener is a great-tasting, economical alternative to all other sweeteners, granular or liquid, perfect for all around use. It has approx 1.4 x the sweetening power of white sugar. And, Agave Nectar's mild flavor doesn't vary widely which will lend a real consistency to recipes. Usage tips: - On fruit salad.
- Add dash to vinegar + oil salad dressing.
- In coffee or tea.
- Cereal
- Sweeten Lemonade
- Add to BBQ sauce.
- Suitable for any sweetening use.
- Use in any recipe. To substitute use ¾ cup agave nectar per 1 cup other sweetener.
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