{"id":271,"date":"2018-11-14T18:10:04","date_gmt":"2018-11-14T18:10:04","guid":{"rendered":"https:\/\/www.comerporahi.es\/blog\/?p=271"},"modified":"2018-11-14T19:08:52","modified_gmt":"2018-11-14T19:08:52","slug":"el-azucar","status":"publish","type":"post","link":"https:\/\/www.comerporahi.es\/blog\/el-azucar\/","title":{"rendered":"El az\u00facar"},"content":{"rendered":"<p>Hoy vamos a hablar sobre el az\u00facar.<\/p>\n<h2>\u00bfpor qu\u00e9 es malo el az\u00facar?<\/h2>\n<p>Si supongo que no es una nueva noticia. Es terrible y culpable de much\u00edsimos tipos diversos de enfermedades.<\/p>\n<p>Hasta hace relativamente poco era complicado explicar por qu\u00e9 el az\u00facar es malo. Anteriormente el gran enemigo eran las grasas, incluyendo como actor secundario\u00a0al colesterol.<\/p>\n<p>Actualmente no solo sabemos que las grasas no son el culpable, sino tambi\u00e9n que los carbohidratos en general tampoco lo son. Los alimentos refinados y concretamente <strong>el az\u00facar blanco<\/strong>\u00a0es uno de los grandes problemas, y no solo por su uso como m\u00e9todo para endulzar alimentos, como el caf\u00e9, sino m\u00e1s bien en su forma de az\u00facar a\u00f1adido a los alimentos refinados.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-276 alignleft\" src=\"https:\/\/www.comerporahi.es\/blog\/wp-content\/uploads\/2018\/11\/IMG_8503-300x200.jpg\" alt=\"az\u00facar\" width=\"365\" height=\"243\" srcset=\"https:\/\/www.comerporahi.es\/blog\/wp-content\/uploads\/2018\/11\/IMG_8503-300x200.jpg 300w, https:\/\/www.comerporahi.es\/blog\/wp-content\/uploads\/2018\/11\/IMG_8503-768x512.jpg 768w, https:\/\/www.comerporahi.es\/blog\/wp-content\/uploads\/2018\/11\/IMG_8503-140x94.jpg 140w, https:\/\/www.comerporahi.es\/blog\/wp-content\/uploads\/2018\/11\/IMG_8503.jpg 849w\" sizes=\"auto, (max-width: 365px) 100vw, 365px\" \/><\/p>\n<p>Aunque, por otro lado, los alimentos que se publicitan como \u201c<em>sin az\u00facar a\u00f1adido<\/em>\u201d tampoco suelen ser una buena opci\u00f3n.<\/p>\n<p>Seamos sinceros. Con la alimentaci\u00f3n occidental actual, basada en <strong>alimentos refinados<\/strong>, la gran mayor\u00eda de la poblaci\u00f3n no sabe lo que consume en realidad.<\/p>\n<p>No sabemos leer las etiquetas de los alimentos, y ni siquiera nos molestamos en ello. De hecho, el sistema de etiquetado est\u00e1 bastante obsoleto. Ya que no distingue entre ni\u00f1os y adultos, ni entre hombres y mujeres, pero las recomendaciones nutricionales s\u00ed suelen hacer tal diferencia.<\/p>\n<p>Seg\u00fan la <em>Organizaci\u00f3n Mundial de la Salud<\/em>, la <strong>cantidad de az\u00facar<\/strong> que debemos consumir en un solo <strong>d\u00eda<\/strong> <strong>no deber\u00eda exceder al 5% de las calor\u00edas totales diarias<\/strong>.<\/p>\n<p>En <strong>Europa<\/strong> esta recomendaci\u00f3n se vuelve m\u00e1s laxa, recomendando una <strong>ingesta menor al 11% de las calor\u00edas diarias<\/strong> (o menor a un 10% si se consume alcohol).<\/p>\n<p>Esto vendr\u00eda a significar consumir menos de 25 g de az\u00facar seg\u00fan la OMS, o menos de 50 g de az\u00facar seg\u00fan las autoridades europeas.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-277 \" src=\"https:\/\/www.comerporahi.es\/blog\/wp-content\/uploads\/2018\/11\/IMG_8502-300x200.jpg\" alt=\"az\u00facar\" width=\"454\" height=\"278\" \/><\/p>\n<p>Seguro que no os salen las cuentas. Pues la media actual en el mundo occidental\u00a0en cuanto a consumo de az\u00facar est\u00e1 en\u00a090 g o m\u00e1s de az\u00facar\u00a0al d\u00eda.\u00a0\u00bfNo es impresionante?<\/p>\n<h2>\u00bfQu\u00e9 produce el az\u00facar?<\/h2>\n<p>Produce obesidad, deficiencias de nutrientes como el calcio y la vitamina B1. Puedes sufrir alteraciones hormonales. Destruye la flora intestinal. Debilita inmunol\u00f3gico. Altera nuestro estado de animo. Acelera el envejecimiento. Da\u00f1a nuestra memoria. Alimenta el cancer. Y llega a ser adictivo.<\/p>\n<p>Os vamos a hablar sobre que productos tienen m\u00e1s az\u00facar del que pensamos.<\/p>\n<ul>\n<li>Cacao soluble: dos cucharaditas suponen 15 g de az\u00facar a\u00f1adido.<\/li>\n<li>Cereales refinados: por cada 100 g de cereales hay casi 50 g de az\u00facar a\u00f1adido.<\/li>\n<li>Galletas y boller\u00eda: por cada 100 g existen hasta 20 g de az\u00facar a\u00f1adido.<\/li>\n<li>Refrescos con az\u00facar y bebidas energ\u00e9ticas: cada lata de cola representa m\u00e1s de 30 g de az\u00facar.<\/li>\n<li>Chocolate blanco y con leche: por cada 100 g de chocolate hay hasta 60 g de az\u00facar.<\/li>\n<li>Mermeladas: hasta el 50% de su composici\u00f3n es az\u00facar.<\/li>\n<li>Postres l\u00e1cteos (flanes, natillas, yogures refinados): pueden contener hasta 30 g de az\u00facar por porci\u00f3n.<\/li>\n<li>Tomate frito: el az\u00facar a\u00f1adido asegura el sabor y disminuye la acidez.<\/li>\n<li>Salsas: aunque suelen ser productos con exceso de grasa, el az\u00facar a\u00f1adido contribuye a disminuir la acidez y dar sabor.<\/li>\n<li>Golosinas: pr\u00e1cticamente son az\u00facar puro, pues su elaboraci\u00f3n se basa en el az\u00facar o el jarabe de az\u00facar junto a colorantes.<\/li>\n<\/ul>\n<h2>Diez sustitutos naturales del az\u00facar blanco:<\/h2>\n<ul>\n<li>Az\u00facar de ca\u00f1a<\/li>\n<li>Panela<\/li>\n<li>Stevia<\/li>\n<li>Jarabe de agave<\/li>\n<li>El Jarabe de ra\u00edz de yac\u00f3n<\/li>\n<li>O el Jarabe de arce<\/li>\n<li>Az\u00facar de coco<\/li>\n<li>Az\u00facar de abedul<\/li>\n<li>Melaza<\/li>\n<li>Miel natural<\/li>\n<li>Ra\u00edz de regaliz<img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-278 aligncenter\" src=\"https:\/\/www.comerporahi.es\/blog\/wp-content\/uploads\/2018\/11\/miel-001-300x120.png\" alt=\"\" width=\"300\" height=\"120\" srcset=\"https:\/\/www.comerporahi.es\/blog\/wp-content\/uploads\/2018\/11\/miel-001-300x120.png 300w, https:\/\/www.comerporahi.es\/blog\/wp-content\/uploads\/2018\/11\/miel-001.png 750w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<blockquote><p>Nosotros somos partidarios de la miel natural o en su defecto la panela que es un edulcorante natural que se obtiene a partir de la evaporaci\u00f3n, concentraci\u00f3n y cristalizaci\u00f3n del jugo de la ca\u00f1a de az\u00facar. \u00a0No est\u00e1 refinada ni centrifugada.<\/p><\/blockquote>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-274 size-medium\" src=\"https:\/\/www.comerporahi.es\/blog\/wp-content\/uploads\/2018\/11\/IMG_8505-300x219.jpg\" alt=\"panela\" width=\"300\" height=\"219\" srcset=\"https:\/\/www.comerporahi.es\/blog\/wp-content\/uploads\/2018\/11\/IMG_8505-300x219.jpg 300w, https:\/\/www.comerporahi.es\/blog\/wp-content\/uploads\/2018\/11\/IMG_8505.jpg 392w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>&nbsp;<\/p>\n<h3 style=\"text-align: center;\">\u00bfvosotros ser\u00edais capaces de anular el az\u00facar de vuestras vidas?<\/h3>\n","protected":false},"excerpt":{"rendered":"<p>Hoy vamos a hablar sobre el az\u00facar. \u00bfpor qu\u00e9 es malo el az\u00facar? Si supongo que no es una nueva noticia. Es terrible y culpable de much\u00edsimos tipos diversos de enfermedades. Hasta hace relativamente poco era complicado explicar por qu\u00e9 el az\u00facar es malo. Anteriormente el gran enemigo eran las grasas, incluyendo como actor secundario\u00a0al [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":285,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","footnotes":""},"categories":[4],"tags":[],"class_list":["post-271","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>El az\u00facar \u00bfpor qu\u00e9 es malo? - Comer Por Ah\u00ed - Blog - Gastroblog -<\/title>\n<meta name=\"description\" content=\"Si eres de los que abusan sin darse cuenta del az\u00facar. 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