Study Shows Certain Sugars Can Impair Brain Performance

A recent study has revealed that consuming certain sugars can greatly diminish your brain performance and impair your memory.

As the Italian writer and chemist Primo Levi said in his 1975 book The Periodic System, “the fate of wine is to be drunk, and that of glucose is to be oxidized.” So it is no wonder that this organic compound is the main fuel that supplies energy to the body’s cells. Also to the neurons in our brain, which, just like that of all mammals, need a constant dose of glucose to function.

How The Brain ‘Eats’ Sugar.

Glucose – the term comes from the Greek and means something like “must sugar” – is an organic compound very common in nature, a form of sugar formed by large molecules that, through the so-called catabolic oxidation, becomes smaller molecules and more simple, a process that releases a significant amount of energy used to perform the set of chemical and physicochemical reactions that occur in all living cells of the body, which is known as metabolism.

The brain specifically consumes 5.6 milligrams of glucose per 100 grams of brain tissue per minute, according to Ramón de Cangas of the Spanish Academy of Nutrition and Dietetics. In the brain of an adult individual, he adds, the increased demand for energy comes from the neurons, which have demanding tastes: for them glucose is paramount, because, unlike ordinary cells, which also get energy from other sources, neurons depend almost than that substance alone. Therefore, although the brain accounts for less than 2% of body weight, it spends up to 20% of the total energy the body makes from glucose; is its main consumer.

Where we take the glucose.

Glucose, therefore, is an essential component for life, and specifically for the correct development of brain functions. However, although it is a simple sugar or monosaccharide, it is not necessary to eat sugar or sweet foods so that the body has the necessary quantity, an argument often used by the food industry to justify the inclusion of sugars in its products.

“In fact, if a person were to adopt a sugar-free diet it is not a representation of any problem: the body has several mechanisms to be better,” says De Cangas. “In addition to obtaining energy, our body can be synthesized from glycogen, a polysaccharide stored in the liver and, to a lesser extent, in the muscles. Other sources of energy are fatty acids. “The storage base for triacylglycerides is one molecule of glycerol and three fatty acids. In humans, fatty acids can not originate glucose, but glycerol can, although in minimal substances. ”

The right amount: not much or anything.

Definitely, all the foods they eat end up, to a greater or lesser extent, being transformed into glucose, that is, energy for the body. The most easily processed type of food is the carbohydrate group. They include free sugars, added to a myriad of products, but also many others such as cereals, tubers, legumes, dairy, fruits and vegetables. Maintaining a healthy diet and our body works well, there’s no need to worry: glucose supply is assured even if you eat more cup cakes. Energy is already busy with resources to get the cellular energy supply.

But, as is well known, the case can be used for several reasons, it is also not something that relates to the sort of glucose. When it is not enough, when the amount of glucose is excessive or insufficient, hyperglycemia and hypoglycemia occur.

So maybe it`s time reduce your sugar in your coffee.