Sweet Inspiration

It’s hard to imagine now, but there was a time when humans only had access to sugar for a few months a year when fruit was in season. Some 80,000 years ago, hunter-gatherers ate fruit sporadically and infrequently, since they were competing with birds.

Now, our sugar hits come all year round, often with less nutritional value and far more easily – by simply opening a soft drink or cereal box. It doesn’t take an expert to see that our modern sugar intake is less healthy than it was in our foraging days. Today, sugar has become public health enemy number one: governments are taxing it, schools and hospitals are removing it from vending machines and experts are advising that we remove it completely from our diets.

But so far, scientists have had a difficult time proving how it affects our health, independent of a diet too high in calories. A review of research conducted over the last five years summarised that a diet of more than 150g of fructose per day reduces insulin sensitivity – and therefore increases the risk of developing health problems like high blood pressure and cholesterol levels. But the researchers also concluded that this occurs most often when high sugar intake is combined with excess calories and that the effects on health are "more likely" due to sugar intake increases the chance of excess calories, not the impact of sugar alone.

Meanwhile, there is also a growing argument that demonizing a single food is dangerous – and causes confusion that risks us cutting out vital foods.

Sugar, otherwise known as ‘added sugar’, includes table sugar, sweeteners, honey, and fruit juices, and is extracted, refined and added to food and drink to improve taste.

th complex and simple carbohydrates are made up of sugar molecules, which are broken down by digestion into glucose and used by every cell in the body to generate energy and fuel the brain. Complex carbohydrates include whole grains and vegetables. Simple carbohydrates are more easily digested and quickly release sugar into the bloodstream. They include sugars found naturally in the foods we eat, such as fructose, lactose, sucrose and glucose and others, like high fructose corn syrup, which are manmade.

Before the 16th Century, only the rich could afford sugar. But it became more available with colonial trade.

Then, in the 1960s, the development of large-scale conversion of glucose into fructose led to the creation of high fructose corn syrup, a concentrate of glucose and fructose.

This potent combination, above any other single type of sugar, is the one many public health advocates consider the most lethal – and it is the one that many people think of when they think of ‘sugar’.

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Carleton