The Great Sugar Addiction

At Salt Marsh Seasonings, we are very careful about the amount of sugar we add to our seasoning mixes. In fact, we are careful on everything we add. But why sugar?

Many foods have so much added sugar that they would appear drastically different without it.  Additionally, most of the sugars added to foods are not naturally occurring.  According to the Merriam-Webster Dictionary, sugars are not classified as spices or seasonings, but rather as sweeteners - additives that historically had no culinary purpose but are not deemed essential in some countries. 

Sugar refers to carbohydrates that come in forms such as sucrose, dextrose, and lactose, naturally occurring in various plants. The most prevalent refined sugar is white sugar, while brown sugar and raw sugar are its less processed counterparts. Additionally, sugar is present in fruits as fructose and in honey, which is primarily glucose.

Sugar is classified as a "simple carbohydrate" because it is quickly broken down into glucose molecules by the body. Once consumed, sugar is absorbed into the bloodstream, providing cells with energy. However, consuming excessive amounts of sugar over time can lead to the body developing insulin resistance. Insulin is the hormone responsible for regulating blood sugar usage by cells. As a result, the pancreas may produce more insulin than necessary. This condition can, for some individuals, progress to type II diabetes.

Although it is evident that consuming too much sugar can lead to significant consequences, what drives our intense craving for sugar?

When feeling anxious, stressed, or depressed, our bodies tend to crave sugary foods for a specific reason. In essence, sugar triggers the pleasure centers in our brains by causing the release of dopamine when consuming something sweet.

The hypothalamus and the nucleus accumbens, two distinct areas in the brain, are crucial in the processing of sugar. The hypothalamus, through the "liking" system, determines the level of enjoyment experienced, while the nucleus accumbens, via the "wanting" system, reacts to motivational cues. These two regions collaborate to enhance both the pleasure derived from something and the drive to obtain it.

Undoubtedly, this is a factor in our attraction to sugary foods. When we go without it for some time, the absence of dopamine can influence our emotional state. The quickest solution to lift that low mood? Consume more sugar. Eating sugar triggers the release of dopamine in our brains as we anticipate pleasure, prompting us to engage in the behavior again; thus, perpetuating the cycle.

Consuming sugar triggers the release of insulin, the hormone that regulates appetite. Eating something sweet signals your brain to increase insulin production, reducing your desire to eat. While this is beneficial for appetite control, it may result in lower satisfaction levels for your brain, leading to a decreased dopamine response.

When you feel low and turn to excessive sugar consumption as a coping mechanism, your dopamine receptors will not properly adapt and stabilize. Consequently, your tolerance for sugar will increase, leading you to consume more sugar to make up for it, yet you will not experience the same degree of gratification. This cycle will prompt you to crave even more sugar, eventually causing your blood sugar levels to rise to a point where it can harm your body.

It appears that sugar has a significant influence on both our minds and bodies.

While using the term "addiction" may seem extreme, numerous scientific studies have indicated that sugar does possess addictive properties. One study revealed that sugary foods can be even more addictive than cocaine, especially for individuals with a heightened sensitivity to sweetness.

The key factor is the brain's reaction to pleasure stimuli. Since the 1950s, several experiments have explored how rats prioritize pleasure over food consumption.

In certain experiments, rats were given access to two levers: one that would electrically stimulate their brain's pleasure center when pulled, and another that dispensed a food pellet. The rats consistently preferred the lever that stimulated their brains, often choosing it hundreds of times per hour for up to 20 hours, until they collapsed from exhaustion, neglecting the lever that provided nourishment.

Although we are not rats, our brains operate similarly. They are programmed to repeatedly seek pleasure, which is precisely what sugar delivers.

Is Sugar Really That Bad?

Remember that sugar doesn't need to be completely avoided. It serves as the body's primary energy source, and there are natural sugars in fruits, vegetables, and dairy products that are essential for our bodies. Sugar provides nutritional benefits when it is part of a complex carbohydrate in whole foods. Consuming fresh produce can also boost serotonin levels in the body.

Be cautious mainly of refined sugars in processed foods and drinks. They lack nutrients and are more likely to lead to spikes in blood sugar levels.

So, are you saying that you have no sugar in your seasonings?

Absolutely not. We don't include extra sugar in your diet without reason. The sugar we incorporate serves a specific purpose and is not simply a filler ingredient. In some cases, spices and herbs naturally contain sugars in their dried form, which is why we state "low to no" sugar (or salt) on our labels. We never claim to have "zero" sugar. When we do use sugar, it is turbinado sugar, also known as "sugar in the raw," or a similar type like Demerara sugar. Additionally, we may include powdered honey or powdered maple syrup, all of which are carefully chosen to enhance our seasonings.

Sugar possesses the capacity to amplify and harmonize the flavors of other ingredients in cooking. As sugar dissolves, it aids in the even distribution of flavors across a dish, resulting in a more unified taste experience. Sugar also caramelizes effectively, and in our pork rubs, it helps to seal in the juices by forming a caramelized crust.

Consequently, we incorporate a modest amount of sugar into certain seasonings, but always in moderation. We omit sugar when it does not serve a deliberate function in the recipe.