Sugar Producer

20 Sugar Producer APRIL 2020 Busting Myths Nine common misunderstandings about sugar— and how you can address them FROM THE SUGAR ASSOCIATION Courtney Gaine, R.D., Ph.D. | President & CEO There are many things said about sugar and, unfortunately, it seems that very few of them are true. While this is frustrating, collectively we can insert facts into the conversation and change the dialogue, even if it takes one conversation at a time. We've listed below some of the most common myths about sugar that we hear at the Sugar Association and have provided some facts to address them, so you can be ready to respond. Myth: Americans consume more added sugars now than ever before. Fact: USDA data show that added sugars intake decreased by 30 percent from 2000 to 2016. In 2015016, added sugars consumption was reported to be 12.6 percent of total calories, or around 260 calories per day. Current intakes are only slightly above (about 60 calories) the 2015- 20 Dietary Guidelines for Americans recommendation of 10 percecnt of calories from added sugars per day. Myth: Sugar is addictive. Fact: The only thing scientific literature definitively tells us is that sugar tastes good and people like eating food that tastes good. Eating something you enjoy increases dopamine in the same way all pleasurable experiences do, but addiction and pleasure are not the same thing. Scientific evidence does not support the idea that sugar (or any other foodstuff) can be addictive. Myth: White sugar is bleached. Fact: Sugar is naturally white. The same pure sugar found in the plant is what ends up in your pantry. The sugar juice extracted from the sugarbeet or sugarcane plants is filtered to remove the non-sugar plant materials like soil and plant fibers, and then the juice is crystallized. The crystals go through a few cycles of washing and spinning in a centrifuge to remove the naturally present brown molasses, resulting in white sugar. Myth: "Reduced sugar" always means reduced calories. Fact: Sugar's replacement replaces those calories. When sugar is removed from a food, there are new ingredients (usually more than one) that need to take its place to replace both the flavor and functionality of sugar. These ingredients often bring the same or even more calories to a product than sugar does. So, before you think less sugar means fewer calories, compare product labels to see what the entire nutrient package of a product is. Myth: Sugar is highly processed. Fact: Sugar is a minimally processed food; you could even extract sugar at home. Sugar is simply removed from the plant, washed, crystallized, spun and dried. The same sugar found naturally in the

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