It's much easier to stay away from sugar all together, rather than attempting to consume it "in moderation", according to Gary Taubes.
But why? And what can you do to increase your chance of successfully staying free of sugar? That's what the science writer explores in his latest article in The New York Times:
The New York Times: Are You a Carboholic? Why Cutting Carbs Is So ToughElevate insulin levels even a little, says Dr. Robert Lustig, a pediatric endocrinologist at the University of California, San Francisco, and the body switches over from burning fat for fuel to burning carbohydrates, by necessity.
"The more insulin you release, the more you crave carbs," he said. "Once you're exposed to a little carbohydrate, and you get an insulin rise from it, that forces energy into fat cells and that deprives your other cells of the energy they would otherwise have utilized - in essence, starvation. So you compensate by getting hungry, particularly for more carbohydrate. High insulin drives carb-craving."
