The speaker began by explaining the structure of sugar and starch and the different metabolism of glucose and fructose. The industrially produced fructose often used in soft drinks is problematic. This is consumed in much higher quantities than the naturally occurring fructose in fruit and can lead to liver disease. Sugar-sweetened drinks in general increase the risk of obesity and diabetes.
Rupprecht also looked into the question of whether there are sensible sweeteners. Different sugars, such as coconut blossom sugar or agave syrup, differ in their composition, but this hardly indicates a higher or lower health benefit.
She also showed that sugar, as well as starchy foods, can make us happy through the formation of serotonin in the gut, and that the taste experience itself also contributes to this. There is no such thing as a sugar addiction, but the consumption of sugar activates the brain's reward system via the neurotransmitter dopamine and leads to pleasant feelings.
In conclusion, Rupprecht recommends lowering the personal threshold for sweet taste sensations as far as possible. The focus should not be on a ban, but on a moderate approach to sweet pleasures. With practical tips on how to classify the often promising statements in advertising and the media, the speaker left the audience with lots of new information and answers to questions about their personal everyday diet.
"Drinks - on the trail of sugar" is also the topic of the current educational show at the nutrition center, which can be visited free of charge. There is an offer for school classes that includes guided tours of the educational show and the preparation of simple food and drinks. Further information can be found on the Nutrition Center's website at www.ludwigsburg.landwirtschaft-bw.de.
