Carlos L Partidas

Sugar an Enemy in the Kitchen Carlos L Partidas

Here is an analysis of why the consumption of cooking sugar or sucrose is not good for your health. Sucrose is a dimer that, when broken down, generates its two reducing sugars glucose and fructose. Reducing means that both sugars reduce the iron+3 of hemoglobin to iron+2; therefore, hemoglobin will not be able to remove the carbonic acid that is generated inside the cells. Thus, if there is no oxygen, the caloric energy will be obtained by the mitochondria through the fermentation of glucose, thus generating lactic acid. Lactic acid damages the enzyme system within the cells of the pancreas and diabetes ensues. The reducing effect also causes the disulfide bonds of insulin to be broken or not formed, and the polypeptides that are generated will create a high blood pressure environment.