Health security
The Food and Drug Administration’s new recommendation that Americans eat no more than 10 percent of calories from added sugar is a giant leap in the right direction, according to sugar scientist Laura Schmidt of the University of California, San Francisco. But confusion about the difference between added sugar and naturally-occurring sugar, as well as the way foods are marketed and labeled, have created a food environment in which people aren’t quite sure how much added sugar they’re actually eating -- much less how to strategize ways to lower those numbers.
The Food and Drug Administration’s new recommendation that Americans eat no more than 10 percent of calories from added sugar is a giant leap in the right direction, according to sugar scientist Laura Schmidt of the University of California, San Francisco. But confusion about the difference between added sugar and naturally-occurring sugar, as well as the way foods are marketed and labeled, have created a food environment in which people aren’t quite sure how much added sugar they’re actually eating -- much less how to strategize ways to lower those numbers.
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