Down With Sugar, Up With Fiber

by Jo-Ann Heslin, MA, RD, CDN on July 23, 2015 · 0 comments

When the lowfat eating craze took effect, experts hoped that people would substitute healthy carbohydrates – whole grains, beans, fruits and vegetables – for high fat foods. This did not happen. Instead we piled on refined carbohydrates with limited fiber and lots of sugar – white bread, cookies, cake, white rice, candy, soda and sweetened fruit drinks.

We have tipped the carbohydrate pattern in this country away from whole grains and toward too much sugar. Whole grains, which provide fiber, boosts your immune system, reduces your risk for type 2 diabetes, and reduces inflammation, a major player in heart disease. Yet, 96% of Americans don’t eat enough fiber and most eat far too much sugar, as much as 300 to 400 sugar calories each day. This equals 19 to 25 teaspoons of sugar a day!

As sugar intake goes up, the quality of the diet goes down – more calories, less fiber, fewer vitamins and minerals, and more unhealthy fats are eaten. This is the exact opposite of what you want to be eating to prevent heart disease.

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