Nutrition expert says we consume too much sugar

Dr Libby Weaver says people are unaware of how much sugar is in processed food.

IT'S LURKING in your pantry, hiding in the fridge, sneaking into snacks ... and it could be causing a multitude of health issues.
The substance some call "white poison" turns up everywhere, disguised in salad dressings, smoothies, muesli bars, crackers, bread, low-fat products and even takeaways.
Leading nutrition and weight loss expert Dr Libby Weaver PhD says we are consuming a surprising amount, something she addresses in her latest book, Sweet Food Story.
Recent trends indicate New Zealanders and Australians are eating about 28.5 teaspoons of refined sugar every day, sometimes unknowingly.
"It's the processed foods that have changed our diet ... an apple has 20g of sugar, but we are also eating chocolate and lollies on top of that."
Weaver asks people to examine why they reach for sweets by looking at biochemical pathways involved in digestion, absorption and utilisation.
Many use sugar to give them a boost but that quick fix may very well defeat the purpose; reaching for a chocolate bar or coffee when you feel a slump at 3pm causes the body to burn glucose (rather than fat) as fuel resulting in major cravings to replenish stores.
"There are multiple reasons and they are different for everyone, often lunch isn't sustaining enough.
"There's this idea that you have to go right through from lunch to dinner but when your brain is working hard, you're using so much glucose, naturally you feel hungry."
To fuel up for longer, add more good fats such as avocado, nuts, organic butter, coconut, tahini and
sugar, sugar!
Dr Libby Weaver says people are unaware of how much sugar is in processed food.
oily fish then wait to see if your mid-afternoon fixation with sweet food diminishes.
"Good fats slow the release of glucose into your bloodstream meaning you stay full for longer."
Some find their resistance falls away when they're counting calories and trying to work out, feeling fatigued from a bad night's sleep or tackling stress.
It may even be emotional eating.
Regardless of the many factors contributing to our sugar obsession, the preference is actually hard wired.
Our early ancestors foraged for sweet foods as a source of energy while bitterness indicated toxicity, the difference is they only had seasonal access and weren't adding refined sugars to the mix.
New studies link over-consumption to an increased risk of kidney damage, heart disease and cancer - but while we know it's not good for our health, many of us just can't stop.
When you eat sugar it stimulates the release of dopamine in your brain, giving pleasure.
The brain recognises and thrives on this feeling and begins to crave more, as dopamine is one of the neurotransmitters involved in reward-seeking behaviour.
"I try to help people not to judge themselves. Saying things like 'I should do better' feeds the desire for it, they feel like whatever they do isn't good enough."
Weaver says that post- binge, instead of asking themselves what led to their lapsing and eating badly, people become obsessed with guilt and berating themselves, leading to more self-destructive behaviour.
"You don't have to be Mr or Mrs perfect all the time, it's about what you do most of the time."
Cutting back on refined sugar is as easy as aiming to raise the standards of what you eat.
"Don't focus on eating less, focus on eating more, but more real food such as green vegetables."