Goes sour

Onboard Hospitality - - Sugar Free Alternative -

Healthy di­ets are all the rage – but is sugar con­tent be­ing an­a­lysed enough? Laura Gelder iden­ti­fies the is­sues and some

ideas for those who want to show they care by re­duc­ing it

It used to be salt and fat but now sugar has been de­clared pub­lic en­emy num­ber one. Af­ter all, salt and fat are two things hu­mans need in their diet – al­beit in mod­er­ated quan­ti­ties. But re­fined sugar? Our bod­ies don’t need it, they want it. Nor­way al­ready has a sugar tax in place and celebrity chef Jamie Oliver has cam­paigned for the UK gov­ern­ment to im­pose a sugar tax on drinks com­pa­nies, pur­port­ing it as both a way to pay for the im­pend­ing bad health it cre­ates as well as forc­ing com­pa­nies to cut it or pay for it.

Sugar comes in so many guises it’s of­ten dif­fi­cult for con­sumers to iden­tify it: su­crose, glu­cose, fruc­tose, mal­tose and hy­drol­ysed starch are just some names for it, along with nat­u­ral-sound­ing terms like honey, corn syrup and mo­lasses - the lat­ter two any­thing but nat­u­ral. Ac­cord­ing to Na­tional Health Ser­vice guide­lines in the UK, added sug­ars, such as ta­ble sugar,

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