Sugars & Nutrition

Cereal Lovers simply fruit granolas

Our drive has always been to supply natural foods, without any artificial components to them, that will be a healthy alternative to other products currently available.

One of the key factors has been the gross overuse of sugar and the misconceptions that have evolved – I will attempt to detail them simply and succinctly.

I am a biochemist [the chemistry of the body] and studied under Prof. Norman Edson at the Medical University of Otago [who wrote extensive papers on the metabolism of ketone bodies, substances produced in excess by humans during starvation or undiagnosed diabetes] , and after graduation joined a large Pharmaceutical company who specialised in Diabetic drugs as well as others.

Very obviously the use of sugars and their effects on the body is of prime importance whether because of disease or because of the environment.
There are a number of different sugars and the grouping of them together under the one banner “of which sugars” under the Nutritional Info is, to say the least, very misleading, as they are metabolised by the body in different ways by different organs and at different speeds.
This is a very important point and is the crux of our argument for our products. Let me list typical sugars in use in products and then go on to explain.
“Refined Sugar” normally refers to Sucrose [a disaccharide made of a molecule of Glucose and a molecule of Fructose, both known as mono-saccharides].
Sucrose is: Cane sugar, Beet Sugar, but, actually, normally, is refined/manufactured/processed sugar.
“Rice Syrup”, Brown rice syrup (BRS) has a glycemic index (GI) of 98 which is higher than table sugar (65) and about the same as glucose (100), the sugar used as the baseline to measure other foods against. Brown rice syrup and products containing it were found in a 2012 study to contain significant levels of arsenic, which is toxic to humans. It usually consists of 65-85% maltose [2 molecules glucose], 10-15% maltotriose [3 molecules glucose], 5-20% dextrins [polymers of glucose] and 2-3% glucose
“Maple Syrup”, consists primarily of sucrose and water, with small amounts of the monosaccharides glucose and fructose from the invert sugar created in the boiling process [refining process]. Accordingly, sugars comprise 90% of total carbohydrates which contribute nearly all of the 261 calories per 100 g serving. Maple syrup generally is devoid of micronutrient content.
“Date Syrup”, Date syrup is rich in the monosaccharides glucose and fructose,[sugar, sucrose, is just this but has glucose and fructose bound together] and so most of its sugar content is absorbed into the bloodstream in the mouth, meaning that it raises the blood glucose levels and has 277 calories per 100 g serving
“Agave Syrup”, Agave nectar consists primarily of fructose and glucose [sugar, sucrose, is 50/50 fructose, glucose]. One source gives 47% fructose and 16% glucose; another gives 56% fructose and 20% glucose. The impact of agave syrup on blood sugar (as measured by its glycemic index and glycemic load) is comparable to fructose, which has a much lower glycemic index and glycemic load than table sugar (sucrose) and has 310 calories per 100 g serving.
“Honey”. Bee digestive enzymes – invertase, amylase and diastase – and gastric acid hydrolyze sucrose, from the flower, to a mixture of glucose and fructose. 304 calories per 100g.
When we ingest Refined Sugar our body breaks the Sucrose down into its two components, Glucose and Fructose, in equal quantities [obviously] – the Glucose component goes directly into the blood stream and into the cells for energy. Any excess will go to the liver and be turned into glycogen [Glycogen is the body’s “glucose energy storage”] where it can be used later.
The Fructose component cannot enter the cell directly but goes to the liver to be metabolised and then released into the blood stream. It is a much slower method of metabolisation and does not require Insulin.
So what we are saying is this:
If you ingest Refined Sugar, Sucrose, the Glucose portion goes directly into the cells and causes the sugar rush which drops way quite quickly and leads to the need for another “rush”.
In itself this is not a problem if you are using up, by exercise, the energy being supplied, but when you are not exercising this will sate the need of the cell but also the glucose will block the Fructose part from being used as an energy source over a longer period [the cell does not need any more energy] as well as blocking itself.
So what we have done with the simply fruit granolas is to make products that will provide a nutritious source of sustainable energy.
For example you have heard the expression “an apple a day keeps the doctor away” here is:
100g apple compared to 100g simply apple granola and compared to SpecialK
Apple simply apple granola special K
Energy    57 kcal 407kcal 384kcals
Protein   0.25g   9.6g 11.5g
Sat Fat [lipid]   0.12g   0.4g   5.8g
Carbohydrate 13.68g 68.0g  76.9g
Sugars 10.37g 11.0g  17.3g
Fibre    2.3g   5.6g    5.7g
simply apple granola compared to an apple – has 38 x more protein – and over 2 x more fibre.
Also simply apple granola has a long shelf life – an apple doesn’t.
simply apple granola compared to Special K
has more calories per 100g than specialK
has only 11g of sugars [fructose] as against 17.3g of sucrose for special K
has about the same protein
has less saturated fat
has the same fibre
In a nutshell you get, with simply fruit granolas, more sustenance because of the fibre content and the slow metabolism of the fructose, and, as a comparison if you were to have 50g of simply fruit granola you would be eating 5.5g of sugar [in the form of fructose] as against 8.6g of sucrose in special K.
That is for a 50g portion, 3.1g less sugar for more calories delivered over a longer period and made totally from natural ingredients without any artificial preservatives.

This comparison can be taken across most other brands on the market most have more sugar [sucrose, or other forms as above] than special K.