When it comes to fighting sugar cravings, the odds are definitely stacked against you. But don’t worry – we’re on your side.
This blog is going to address the key issues sugar presents and introduce you to our solution to these troubles.
It won’t be easy – but anything worth doing never is!
How Bad Has The Situation Become?
Let’s answer this question by asking you one.
How many pounds of sugar does the average American consume in a year?
It’s a tough one to think of on the spot isn’t it?
First, when it comes to foods outside of candies and baked goods, we very rarely look at how much sugar is listed in a product’s ingredients. And even if we did, it would likely be listed in grams.
We’ll give you a baseline to aim for.
The American Heart Association states that the average American should consume roughly 22 lbs of sugar per year.
So, knowing how much the average American should consume, take a guess at how much they actually do.
Got your guess? Okay.
According to the American Heart Association, in a year, the average American consumes…
142 lbs of sugar.
No, your eyes do not deceive you.
No, that is not a typo.
This means that even if you only consume HALF of what the average American consumes in sugar… you are still consuming more than 300% of what you should!
There are so many questions, we know. Let’s try and start with the broadest.
How on earth has this happened?
They’ve Hidden the Sugar
Sugar isn’t just in candy bars and donuts anymore. It’s absolutely EVERYWHERE.
Recent studies have shown that as much as 80% of all packaged foods contain ‘added sugar.’ It may sound surprising, but the next time you’re at your local supermarket, pick up a can of vegetables. Beans, peas, tomatoes, any will do. Look at the ingredients. It will be there. Even in some of the ‘organic’ ones!
Every blog post we release for Crave Stop will highlight a hidden sugar. A product you wouldn’t expect sugar to be in. This week’s culprit?
That’s right. Your favorite store-bought marinara sauce can hold as much as 12 grams of sugar… in a serving! If you’re unsure of how much that actually is – imagine that every time you had a bowl of pasta, you took a teaspoon and scooped 3 lumps of sugar into your mouth. Ridiculous!
Why stuff sugar into seemingly everything?
There are a couple of obvious answers, such as :
- It enhances flavor
- It increases shelf-life
But these reasons are actually relatively minute. To understand why we put so much sugar in our food, we have to start by looking at our economy.
Survival of the Un-fittest
The U.S. operates with a market, or capitalist, economy.
This economy is competitive by its very nature, especially when it comes to an industry like food. With so many different companies vying for a share of the profits, they’ll use whatever means necessary to make sure it is their product that people keep coming back for.
So what does this have to do with sugar? After all, taste is subjective. Just because something is sweeter doesn’t necessarily mean that more people will LIKE it. Plenty of people prefer a more dry or bitter flavor profile.
Because it’s not the taste of sugar the manufacturers are after.
They’re after how it makes us feel.
A Legal Drug
In common language , sweet foods are often referred to as “pick-me-ups.”
When we are feeling stressed, sad, or upset, we may turn to our favorite bakery or candy shop to provide us a treat.
But a candy bar doesn’t actually make us feel better, right? We just like the taste; it gives us a moment of enjoyment, and distracts from our emotional turmoil.
A candy bar, a donut… these “pick-me-ups?” They have been scientifically shown to make you feel better.
Let us explain.
When we consume sugar, dopamine is released in the area of our brain known as the nucleus accumbens. This is the region associated with ‘novelty’ and ‘reward.’
Essentially, we are triggering the pleasure centers in our brain, and we start to feel good.
It’s not a stretch to call this a drug-like response. This is the same pattern that occurs for those taking substances such as cocaine and heroin.
This is why manufacturers stuff foods with sugar. It’s not so it necessarily tastes better. It’s so it makes us feel better. This way we start to associate feeling good with a company’s product, and we quickly become repeat customers.
Not Wanting… But Craving
So, why is it that we don’t just WANT the product again, but CRAVE it? After all, the body is designed to consume sugar. We said at the beginning of this piece that the AHA recommends 22 lbs. of sugar in a year. Isn’t craving a bit over the top?
You have to understand, it’s not that sugar is bad for us – it’s the amount of it we have.
In the ideal world of the AHA, on a low-glycemic diet, our body’s reaction to sugar would be very different.
When we consume sugar, our blood sugar rises.. In order to counteract this, our body produces insulin – the hormone that lowers blood sugar.
If we are consuming the reasonable amount of sugar shown above, the insulin created is slowly released over time – leading to a steady decline of blood sugar until we are resting once again at a healthy, neutral level known as our fasting glucose level.
But as we know, we’re not consuming a healthy amount – we’re consuming an incredibly dangerous amount.
In consuming the excessive amount of sugar that we do – our blood sugar doesn’t just rise – it violently spikes.
But still, shouldn’t our body create insulin to null the effects?
It does. The problem is that with such a quick influx of sugar, the body panics and starts creating an absurd amount of insulin.
Once this happens, our blood sugar drops to the fasting glucose level very quickly… but then keeps dropping, until we are well below our ideal state.
I’m sure you’ve heard of a “sugar-crash.” That’s what this refers to. All of a sudden, our body needs sugar again. We must restore our blood sugar – even though we consumed quite a bit of sugar just recently!
This is what is happening when you experience your “sugar craving.” It’s not a “sweet tooth.” It’s your body in survival mode! Because the body now feels that it’s under threat, it nulls the brain’s prefrontal cortex. This is the part of our brain that we associate with inhibitions and judgments – the same part that is dulled by alcohol. So, we just start eating to restore those levels – and we don’t even care! We’ll gorge on whatever sugary products are nearby.
As the blood sugar rises again, the prefrontal cortex kicks back in, along with that self-judgment – and we start to feel miserable because we know we’ve eaten a load of food we shouldn’t have.
And while that is happening, the blood sugar still rockets up… until the insulin kicks in again… drops us far too low… and the cycle continues.
There is Hope
Clearly something has to change – this can’t go on.
It’s not realistic to expect the food industry to make the changes it needs to due to the economic necessities of beating the competition. They will keep on loading in the sugar.
So what to do?
At Redd Remedies, we’ve been working on a solution, and we’re so excited to share it with you today.
We designed our award-winning Crave Stop with two objectives in mind.
- Control Sugar Cravings
- Stop the Negative Effects of Stress Caused by Blood Sugar Swings
This was accomplished when we crafted our supplement with a potent blend of minerals and herbs that supports your healthy appetite.
But of course, you’ve heard all of this before when it comes to supplements. What makes Crave Stop any different?
Well, WE’RE what makes it different. At Redd Remedies, we strive to be transparent with our customers about what goes into our supplements. So, each week of this blog, we’ll be highlighting a different ingredient inCrave Stop, helping you understand exactly how we’ve created this amazing formula.
Today, we’re starting with the superstar of the Crave Stop show.
Investigating Ingredients – InSea2®
We are aware that this is one of the few times seaweed has gotten decent publicity.
The slimy plant that stretches up from the ocean floor, reaching out to stroke unsuspecting swimmers… do we really expect you to put it in your body?
Yes. We absolutely do.
Starting with two wild-crafted brown seaweeds, we’ve extracted a powerful natural blend of polyphenols that support healthy blood sugar levels after meals. Remember, that’s what we want – for the insulin to bring us to a healthy fasting glucose level – not drag us further down.
This non-GMO ingredient works in the gut on 2 pathways before sugars and starches can reach the bloodstream. By focusing on the “In-Phase”, InSea2® can interrupt the sugar and starch pathway in the digestive tract before they even have a chance to affect the brain and body. In simple terms, InSea2® closes the door on sugar and starches.
When our blood sugar levels return to a healthy level, we don’t experience a sugar crash.
It sounds simple. Can it actually work?
Well, in our next blog, we’re going to show you exactly how well Crave Stop and our InSea2® formula holds up to third-party examination.
Trust us. You’re going to want to see this.
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