Skip to content
  • About
  • Contact
  • Contribute
  • Book
  • Careers
  • Podcast
  • Recommended
  • Speaking
  • All
  • Physician
  • Practice
  • Policy
  • Finance
  • Conditions
  • .edu
  • Patient
  • Meds
  • Tech
  • Social
  • Video
    • All
    • Physician
    • Practice
    • Policy
    • Finance
    • Conditions
    • .edu
    • Patient
    • Meds
    • Tech
    • Social
    • Video
    • About
    • Contact
    • Contribute
    • Book
    • Careers
    • Podcast
    • Recommended
    • Speaking

Sugar matters when reading food labels

Jeffrey Gladd, MD
Conditions
October 23, 2011
Share
Tweet
Share

I was thinking about food labels recently as I scanned yet another new food product at the grocery store. It’s become something of a hobby. “Oh, second ingredient evaporated cane juice (AKA sugar) and then at the end ‘natural’ (my quotation marks) flavors.” The verdict: processed food. I don’t need to know any more than that. Don’t care about calories or fat grams or the other things we have been told to focus on.

I cannot remember the last time I cared how many calories were in the food I was eating. I didn’t count them when I finally lost weight for real … I mean real fat burning, mind-stimulating weight loss that stayed off. I certainly counted them like crazy in many previous unsuccessful attempts. Dr. Robert Lustig has an amazing video on why a calorie is not a calorie.  They’re not worth counting. Matter of fact, they are likely to create a problem as most of the folks counting them do so in a way that creates malnutrition and stunted metabolism by trying to keep the number too low.

I also don’t care about the fat grams.  That ship sailed long ago. Ever since the low-fat craze started, we’ve only increased in size and worsened in health. When you take fat out of a food, you are processing it.  Strike one. Strike two is that the food tastes poorly when the fat’s gone. Ever taste heavy whipping cream? What a rich taste in a small dose. Strike three? How do you think you get a food to taste good after you remove the fat? Evaporated cane juice, brown rice syrup, or agave, or any of the other fancy names for our health’s enemy: sugar.

So I don’t bother with the top half of the label. All the numbers and percentages are the food industry’s way of trying to justify an unhealthy, processed food as something you can feel good about. They can manipulate these franken-foods to meet any percentage they want, but the problem is the more they do this the more your food is processed.

If there is anything I look at on the label, it’s the sugars and fiber numbers. That gives you an idea of how sweetened and processed a food is. Aim for the lowest grams of sugars with highest fiber grams when comparing between several brands. Better yet, just skip to the ingredients. That’s where the money is. Here’s your priority list:

  1. Can’t find the ingredients label? Place in cart. You are holding a whole food (ie. tomato, broccoli, avacado, chicken breast).
  2. Ask yourself, if given the time and the skill, could you go to the market and make that food today after finding each individual ingredient? If you answer yes, proceed to #3. Hint: Monosodium glutamate cannot be found in the spice aisle. Nor can you find a good jar of hydrogenated oil or red dye 40.
  3. Is there more than one sweetener in the ingredients? If yes, save for a rare treat or just move on. If there is only one, move to #4. This is the way that food makers make heavily sweetened foods seem like there isn’t much in there. You see the ingredients list is in order of quantity of the ingredient. So when you don’t see sugar as the first one or two ingredients, you start to feel better about it. The truth of the matter is you may be eating more sugar and therefore spiking your fat-storing hormone, insulin, even higher by eating a food that contains whole grain, almonds, honey, walnuts, evaporated cane juice, oats, or molasses than one that lists sugar as the first ingredient.
  4. Is the sweetener at the bottom of the list of ingredients? Chances are you’ve got a relatively low processed food that is mildly sweetened (as long as the sugar grams are low, less than 10 per serving). The exceptions to this are whole foods that have added sugar. Ice cream and yogurt fit this category. Few ingredients, most of them recognizable and things we could make at home. But they are so sugar-laden as to better be placed in the candy aisle than the dairy case. Avoid all of this sugar and make them at home. Add 1/4 of the sugar a standard recipe would suggest and you can enjoy with real fruit knowing your insulin levels aren’t shooting through the roof.

Jeffrey Gladd is a family physician specializing in integrative medicine at GladdMD Integrative Medicine.

Submit a guest post and be heard on social media’s leading physician voice.

Prev

What patients actually say to their physicians is largely unknown

October 22, 2011 Kevin 2
…
Next

How a medical student uses an iPad for patient care and education

October 23, 2011 Kevin 28
…

Tagged as: Patients

Post navigation

< Previous Post
What patients actually say to their physicians is largely unknown
Next Post >
How a medical student uses an iPad for patient care and education

ADVERTISEMENT

More by Jeffrey Gladd, MD

  • From burnout to breakthrough: Why treating yourself like a patient could save your medical career

    Jeffrey Gladd, MD
  • a desk with keyboard and ipad with the kevinmd logo

    Keep your kids off the obesity chart

    Jeffrey Gladd, MD
  • a desk with keyboard and ipad with the kevinmd logo

    Find a physician, not a general

    Jeffrey Gladd, MD

More in Conditions

  • When recurrent UTIs might actually be bladder cancer

    Fara Bellows, MD
  • How chronic stress harms the heart in minority communities

    Monzur Morshed, MD and Kaysan Morshed
  • Could antibiotics beat heart disease where statins failed?

    Larry Kaskel, MD
  • Universities must tap endowments to sustain biomedical research

    Adeel Khan, MD
  • Apprenticeship reshapes medical training for confident clinicians

    Claude E. Lett III, PA-C
  • Why palliative care is more than just end-of-life support

    Dr. Vishal Parackal
  • Most Popular

  • Past Week

    • Why palliative care is more than just end-of-life support

      Dr. Vishal Parackal | Conditions
    • When life makes you depend on Depends

      Francisco M. Torres, MD | Physician
    • Guilty until proven innocent? My experience with a state medical board.

      Jeffrey Hatef, Jr., MD | Physician
    • Why medical notes have become billing scripts instead of patient stories

      Sriman Swarup, MD, MBA | Tech
    • How denial of hypertension endangers lives and what doctors can do

      Dr. Aminat O. Akintola | Conditions
    • A powerful story of addiction, strength, and redemption

      Ryan McCarthy, MD | Physician
  • Past 6 Months

    • Why transgender health care needs urgent reform and inclusive practices

      Angela Rodriguez, MD | Conditions
    • COVID-19 was real: a doctor’s frontline account

      Randall S. Fong, MD | Conditions
    • Why primary care doctors are drowning in debt despite saving lives

      John Wei, MD | Physician
    • New student loan caps could shut low-income students out of medicine

      Tom Phan, MD | Physician
    • Confessions of a lipidologist in recovery: the infection we’ve ignored for 40 years

      Larry Kaskel, MD | Conditions
    • mRNA post vaccination syndrome: Is it real?

      Harry Oken, MD | Conditions
  • Recent Posts

    • What is professional identity formation in medicine?

      Adrian Reynolds, PhD | Education
    • A step‑by‑step guide to crafting meaningful research questions

      Julian Gendreau, MD | Physician
    • When recurrent UTIs might actually be bladder cancer

      Fara Bellows, MD | Conditions
    • How restrictive opioid policies worsen the crisis

      Kayvan Haddadan, MD | Physician
    • Why doctors should rethink investing compared to the average U.S. investor [PODCAST]

      The Podcast by KevinMD | Podcast
    • How chronic stress harms the heart in minority communities

      Monzur Morshed, MD and Kaysan Morshed | Conditions

Subscribe to KevinMD and never miss a story!

Get free updates delivered free to your inbox.


Find jobs at
Careers by KevinMD.com

Search thousands of physician, PA, NP, and CRNA jobs now.

Learn more

View 3 Comments >

Founded in 2004 by Kevin Pho, MD, KevinMD.com is the web’s leading platform where physicians, advanced practitioners, nurses, medical students, and patients share their insight and tell their stories.

Social

  • Like on Facebook
  • Follow on Twitter
  • Connect on Linkedin
  • Subscribe on Youtube
  • Instagram

ADVERTISEMENT

ADVERTISEMENT

  • Most Popular

  • Past Week

    • Why palliative care is more than just end-of-life support

      Dr. Vishal Parackal | Conditions
    • When life makes you depend on Depends

      Francisco M. Torres, MD | Physician
    • Guilty until proven innocent? My experience with a state medical board.

      Jeffrey Hatef, Jr., MD | Physician
    • Why medical notes have become billing scripts instead of patient stories

      Sriman Swarup, MD, MBA | Tech
    • How denial of hypertension endangers lives and what doctors can do

      Dr. Aminat O. Akintola | Conditions
    • A powerful story of addiction, strength, and redemption

      Ryan McCarthy, MD | Physician
  • Past 6 Months

    • Why transgender health care needs urgent reform and inclusive practices

      Angela Rodriguez, MD | Conditions
    • COVID-19 was real: a doctor’s frontline account

      Randall S. Fong, MD | Conditions
    • Why primary care doctors are drowning in debt despite saving lives

      John Wei, MD | Physician
    • New student loan caps could shut low-income students out of medicine

      Tom Phan, MD | Physician
    • Confessions of a lipidologist in recovery: the infection we’ve ignored for 40 years

      Larry Kaskel, MD | Conditions
    • mRNA post vaccination syndrome: Is it real?

      Harry Oken, MD | Conditions
  • Recent Posts

    • What is professional identity formation in medicine?

      Adrian Reynolds, PhD | Education
    • A step‑by‑step guide to crafting meaningful research questions

      Julian Gendreau, MD | Physician
    • When recurrent UTIs might actually be bladder cancer

      Fara Bellows, MD | Conditions
    • How restrictive opioid policies worsen the crisis

      Kayvan Haddadan, MD | Physician
    • Why doctors should rethink investing compared to the average U.S. investor [PODCAST]

      The Podcast by KevinMD | Podcast
    • How chronic stress harms the heart in minority communities

      Monzur Morshed, MD and Kaysan Morshed | Conditions

MedPage Today Professional

An Everyday Health Property Medpage Today
  • Terms of Use | Disclaimer
  • Privacy Policy
  • DMCA Policy
All Content © KevinMD, LLC
Site by Outthink Group

Sugar matters when reading food labels
3 comments

Comments are moderated before they are published. Please read the comment policy.

Loading Comments...