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Identify Sugar and where it's hiding

All sugars are inflammatory - some more than others. Inflammation sets the stage for disease, and can also prolong disease and enhance disease growths. That's the best reason to limit sugar.

The first step in conquering your sugar habit is to rid your pantry and refrigerator of added sugar. Some things (think ice cream, cookies and candy) are obvious, but most of us need to look closer at where the sugar in our diets is coming from. This will require a bit of label reading in the beginning, but after a while, it will become easier.

In order to cut back on hidden or added sugar, scan the ingredients list of a food label. If you see any of the following terms listed, then sugar has been added to the product in one form or another and it is best left on the shelf at the store—especially if that sugar shows up within the first five ingredients of any food product.

You will be surprised to find that not all sugars react in the body the same (contrary to what consumers are being told, especially by the corn sugar producers). The glycemic reaction of some sugars such as Agave is much lower and better tolerated by the body, whereas high fructose corn syrup is one of the most highly inflammatory sugars.

Agave nectar
Agave syrup
Barley malt
Beet sugar
Brown rice syrup
Brown sugar
Buttered syrup
Cane sugar
Cane juice
Cane juice crystals
Carob syrup
Confectioner’s sugar
Corn syrup
High fructose corn syrup
Corn sugar
Corn sweetener

Corn syrup solids
Crystalized fructose
Date sugar
Dextran
Dextrose
Diatase
Diastatic malt
Evaporated cane juice
Fructose
Fruit juice
Fruit juice concentrate
Glucose
Glucose solids
Golden sugar
Golden syrup
Grape sugar

Grape juice concentrate
Honey
Invert sugar
Lactose
Malt
Maltodextrain
Maltose
Maple syrup
Molasses
Raw sugar
Refiner's syrup
Sorghum syrup
Sucanat
Sucrose
Sugar
Turbinado sugar
Yellow sugar

Nutritional Facts and Analysis including Inflammatory reaction of food can be found here:

http://nutritiondata.self.com/facts/sweets/

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