A while ago, a friend questioned why sugar rush is bad and what's wrong with repeated sugar rushes. I'm sad to say that I've been so out of touch with dietary nutrition that it took me quite a while to come up with an answer, and the answer couldn't even fully address why repeated sugar rushes are not recommended. So, after quite a bit of research, this is what I've found.
The basics of the so-called sugar rush is a high consumption of simple carbohydrates (such as white sugar, white bread, candy, sugary drinks, refined sweets, etc) followed by a sudden decrease of the ingested sugar (which becomes glucose) as the body secretes insulin to eliminate the glucose from the bloodstream. The lowered glucose level can then trigger another craving for sugar, which can become a cyclical process. So what's bad about this?
Well, certain sources state that the glucose removed from the bloodstream becomes stored in the fat cells. If we look at the fact sheet from the British Dietetics Association (BDA), it does not state this nor does it link high sugar intake to diabetes. The weight gain is from the types and amounts of food eaten to satisfy the sugar cravings. Most of these foods contain a lot of fat and calories, which leads to consuming too many calories and to weight gain.
There's even one article from the Journal of Community Nursing (???) proposing that the "low" from the sugar rush, called reactive hypoglycemia or postprandial hypoglycemia, is not really hypoglycemia in the clinical sense. Instead, the "low" felt by people may be caused by the low protein and fat intake that is traded-off by the high sugar consumption, or, the increased physical expenditure due to the sugar energy rush.
Of course, this by no means suggest sugar is good for you. The most imminent problem is tooth decay and the potential missing nutrients required by the body. Then, there are the possible links to poor skin conditions. And as with anything, eating out of moderation can lead to weight gain and all the risks associated with the gain. So how much sugar is too much? Well, there is no recommended daily allowance. The standard advice is to consume more complex carbohydrates and keep refined carbohydrates to a minimum. As with everything (nutrition-wise, at least), moderation is key.
Thursday, April 9. 2009
Sugar Rush
Saturday, April 4. 2009
Chocolate Glazing: Cream versus Sugar
I was just watching how to make the Viennese Sachertorte on Epicurious' Around the World in 80 Dishes. First of all, I may regret even more not trying the Sachertorte while I was in Austria. My impression of Sachertorte has been a dense, rich, and fairly sweet and chocolately cake; but this was based on what I've encountered in the US. Seeing what is apparently the authetic recipe, it doesn't seem quite as dense and rich. As I've learned, exported recipes are usually never as good.
But what piqued my interest was the chocolate glaze the recipe used. I've always thought any chocolate glazing or filling would be a ganache, a rich mixture typically composed of chocolate and cream. Most might know it as the basic filling for chocolate truffles. The chocolate glaze used for the sachertorte is only composed of chocolate, sugar, and water. I'd venture to say it's chocolate flavoured fondant?? It's probably better without the cream--cuts down on the richness--although it'd be quite sweet? I'm now curious how the two differ in taste. I think I might know as I'm recalling some of the glazings I may have mis-identified as ganache. The next question is then when do you use either. Of course, that probably depends on what you want: creamier (ganache) or sweeter (sugar glaze); or dietary requirements (non-dairy), available ingredients, etc... Anyone have any input??
(Page 1 of 1, totaling 2 entries)

