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Wellness Pathway #301
Food Is Getting Sweeter
by Andrew Weil, M.D.
If you’ve gotten the impression that more and more sugar is being added to
common supermarket foods – you’re right. A report in the May 6, 2007 London
Sunday Times, based on an examination of an industry handbook on food
composition, found that food companies have doubled the amount of sugar they add
to their more popular products since 1978.
for
example, in 1978, Kellogg’s Special K cereal had 9.6 grams of sugar per 100
grams. This has now nearly doubled to 17 grams. Some canned soups have shown a
similar increase.
Interestingly, even fruits and vegetables are now sweeter, probably due to
market pressures forcing growers to breed hybrids with higher sugar content.
Between 1978 and 2002, the sugar in a banana rose from 16.2 grams per 100 grams
to 20.9 grams; pears and carrots got sweeter by a similar percentage.
Is it any wonder that obesity and diabetes are becoming worldwide epidemics? The
only rational response to this situation is to bypass the industrial food
complex as much as possible. Buy unprocessed foods from farmer’s markets and
health food stores, and, if possible, select non-hybrid, heirloom varieties of
fruits and vegetables over modern hybrids, which are quickly becoming analogs of
sugar beets. Best choice of all: grow as much of your own food as you can.
Coaching Inquiries: How much sugar do you eat on daily basis? How could you
become more conscious of your food choices? Who could assist you design a diet
that focuses on whole foods, such as the LifeTrek Optimum Wellness Prototype
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an archive of past Wellness Pathways, visit LifeTrek Coaching on the Web at
www.LifeTrekCoaching.com/wellness.
May you be filled with goodness, peace, and joy.
Bob Tschannen-Moran
Coach@LifeTrekCoaching.com
LifeTrek Coaching International
www.LifeTrekCoaching.com
121 Will Scarlet Lane
Williamsburg, VA 23185-5043
U.S.A.
Telephone: 757-345-3452
Fax: 772-382-3258
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