Georgia Nursing Schools

STEP 4

MILK AND DAIRY DRINK OF CHOICE WITH LOW-FAT AT LEAST 3 TIMES A DAY

Milk and dairy products such as yogurt, cultured milk and quesillos are an important source of quality protein and vitamins (A, D, B2 and B12), as well as calcium and phosphorus needed for the body, especially bones and teeth. An adequate intake of dairy on a daily basis to help protect the health of bones and helps in preventing osteoporosis.

Celiacs who do not meet to eat a gluten-free diet absolutely persist with malabsorption of nutrients, especially calcium; have a higher risk for developing osteoporosis. Should also be monitored those who have been diagnosed late.

“Eat at least 3 daily servings of milk, preferably low fat”

How do I get to eat 3 servings of dairy a day?

♣ Breakfast 1 glass of milk or yogurt or 1 piece of cheese or cheese * ♣ Snack 1 cup yogurt or cultured milk 1 bottle * ♣ Lunch add milk or cheese or shredded cheese to a meal: mashed potatoes, puddings, gluten free noodles ♣ Once a glass of milk or yogurt for breakfast or a piece of cheese or cheese * ♣ dinner desserts or fruit yogurt with 1 cup of milk before bedtime *

STEP 5

REDUCE THE AMOUNT OF SALT IN FOOD AND FOOD CONTAINING MUCH SALT

Eating too much salt (sodium) is related to the development or maintenance of hypertension, heart disease and stroke. Much of the salt found in foods commonly consumed.

How to consume less salt? ♣ Remove the salt shaker off the table Prefer ♣ reduced sodium salt * ♣ Add less salt to food ♣ Check labels for gluten-free foods ♣ Select products reduced or low salt (sodium) ♣ Use herbs and spices to flavor food

STEP 6

Reduce sugar and sugary foods A diet high in sugar contributes to weight gain and damaged teeth. The sugar used to sweeten milk, tea, coffee, drinks, cakes and ice cream among others.

How do I reduce the amount of sugar I eat a day? ♣ Try adding less sugar to milk, tea and coffee or non-caloric sweetener use ♣ Reduce consumption of soft drinks * Prefer ♣ juices instead of packaged usually have much added sugar ♣ If you purchased or packaged juices nectars * * add water to dilute and diminish the contribution of sugar. ♣ Limit * type pastry cakes, cakes and cookies only for special occasions.

STEP 7

MAINTAIN A HEALTHY WEIGHT AND MAKE DAILY PHYSICAL ACTIVITY

The gluten may be a low weight before being diagnosed. After controlling weight may rise quickly, so we can find gluten overweight and obese. When you gain weight with celiac disease acquire the same risks that the general population. Increased risk of insulin resistance, type 2 diabetes and cardiovascular disease. Daily physical activity protects people from having excessive weight gains, improved muscle mass and prevents the risk of diseases like diabetes and osteoporosis, among other

How to maintain a healthy weight? Control your weight ♣ twice a year ♣ go to their medical check at least 1 time per year ♣ Eat 4 meals a day: we breakfasted, lunch, snack or afternoon tea and dinner ♣ Keep mealtimes ♣ Do not eat between meals ♣ How to prefer fruit and yogurt snacks with less fat

How to increase physical activity? ♣ Walk 45 minutes daily brisk ♣ Take a bike ♣ Do not use elevators ♣ Get off a stop before the micro ♣ Take your pet for a walk Sign in recreational ♣

After starting a gluten free diet, some celiacs have trouble regaining weight, while others may gain weight more easily. This occurs because the bowel begins to recover from damage caused by gluten and absorption of nutrients back to normal. The appetite increases because people begin to feel much better. After a while the weight becomes stable because the body is finished adapting to change in diet may increase and some may even be overweight. Celiacs need to maintain a balanced diet and healthy weight like the rest of the people. This can reduce the risk of diseases caused by nutrient deficiencies and diseases associated with overweight and obesity (such as cardiovascular disease, hypercholesterolemia and diabetes type 2).

The recommendations for healthy eating for a celiac patient is similar to that of people who do not have this problem, the difference is that your diet should not contain gluten. There is no reason for people with celiac disease, whether children, pregnant women or adults, can not eat healthy, stay healthy, prevent complications and have a good quality of life.

STEP 1 INCORPORATE ONLY IN YOUR POWER FOODS RICH IN CARBOHYDRATES “GLUTEN FREE” PREFER grain varieties

They provide energy when they are comprehensive and provide more vitamins, minerals and dietary fiber.

¬ Rice ¬ Papas ¬ Polenta (without contamination with gluten) ¬ Quinoa (without contamination with gluten) ¬ legumes (beans, lentils, peas) ¬ mixes gluten-free flours (rice, maize, potato, cassava) Noodles and pastas ¬ gluten-free ¬ gluten-free bread

Dietary fiber helps to have a healthy bowel and help control cholesterol levels in the blood. Therefore, only occasionally consume the products manufactured using gluten-free flours that are high in fat or salt added to the mixture. In this way, ensure your blood pressure, blood cholesterol level and limit the excessive intake of calories.

STEP 2 EAT 5 SERVINGS OF VEGETABLES AND FRUITS DAILY

Vegetables and fruits are naturally gluten free, good source of dietary fiber and fat free. They are rich in vitamins, antioxidants, minerals and other beneficial components that act together to provide numerous health benefits, especially those related to prevention of heart disease and some cancers. They are also very important in controlling satiety

how I can get to eat 5 servings of vegetables and fruits during the day?

“Select at least 3 of these alternatives to consume 3 servings of fruit a day.” ¬ a breakfast of fruit juice ¬ A fruit snack mid-morning ¬ A fruit for dessert at lunch ¬ A fruit as a snack mid-afternoon ¬ A fruit for dessert at dinner

“Select at least 2 of these preparations based on vegetables to consume 2 servings of vegetables and vegetables a day.” ¬ 1 large bowl of salad for lunch ¬ 1 large bowl of salad for dinner ¬ homemade vegetable cream: Ex: tomato, spinach, asparagus ¬ vegetable stew: Ex: Italian squash, green porotitos, spinach and chard

STEP 3

REDUCE TOTAL FAT INTAKE IN THE DAY, ESPECIALLY SATURATED FAT AND TRANS FATTY ACIDS.

Per gram Fat contains more than twice as many calories as protein and carbohydrates (Fat 9 kcal / gram / Proteins and carbohydrates 4 kcal / g). There are 3 types of fat in the diet, all provide the same amount of energy (calories), but have different effects on the body.

Saturated fats are found in animal products like butter, cream, sausage and egg yolk. Also found as a hidden fat that is contained in foods we eat frequently and do not associate as high in fat, cakes, cookies, cakes, ice cream. These fats can raise blood cholesterol levels and increase the risk of heart disease.

How do I reduce the intake of saturated fats? ♣ Select meat with less fat and pink post, also fish and chicken and turkey, remove the skin. ♣ Instead of frying, prepare their food prefer cooked, the juice, baked or grilled. Prefer ♣ milk and dairy products with less fat (skim or nonfat) *.

How do I reduce the intake of saturated fats? ♣ Select meat with less fat and pink post, also fish and chicken and turkey, remove the skin. ♣ Instead of frying, prepare their food prefer cooked, the juice, baked or grilled. Prefer ♣ milk and dairy products with less fat (skim or nonfat) *.

This type of monounsaturated fat found in foods of animal and vegetable. They are usually liquid at room temperature.

What foods provide monounsaturated fat in my diet? Olive oil ♣ Canola or rapeseed ♣ ♣ peanuts ♣ nuts

polyunsaturated fats the main foods that contain it are corn oil, sunflower and soybean. In the fat of fish and shellfish are a variety of polyunsaturated fat known as omega-3 fatty acids that are noted for their anti-inflammatory and cardiovascular protective role.

Trans Fats Vegetable oils and marine oils are in liquid form in its natural state, but when subjected to a process called hydrogenation pass from a liquid to a solid (of oil margarine). This process prevents rancidity or oxidation is limited. During this process can produce two types of fat depending on the technology used, “trans fat” or “cis fatty acids.”

The “trans fat” in the body behave like saturated fats, is up total cholesterol and LDL cholesterol or bad cholesterol. In addition to lowering cholesterol HDL or good cholesterol, atherosclerosis and favors the development of heart disease. Therefore, you should limit the maximum intake of this trans.

what foods contain Tran’s fats? ♣ Some margarines ♣ cookies and cakes for celiac ♣ Ice * ♣ Coverage * Breads ♣ * ♣ chocolate substitute * ♣ Snacks (chips, soufflé, twigs) * Alfajores ♣ *

It is easy for parents to make healthy food choices for their children and not for them. It is so much information, so many denominations, so many attributes that ultimately the best premium price and the best advertising. At the end everyone ends up believing what the product promises, and all give up, buy.

There is much confusion because there are too many health claims, many messages, all vitamins and has special properties that no longer remember what color are definitivamentes cows or milk is their true, With spots, dotted, striped or colored ?.

Some advertise a benefit, but do not mention that are high in other unhealthy. It is not enough to declare a food without Tran’s fatty acids if you have high sodium and / or sugar, no fat or say, if you have a high salt intake. To be healthy you must have all the good attributes together, ie, be low in saturated fat, no Trans, no sugar and no sodium or low intake of them.

Below we show some foods that are not necessarily what they seem, so you end buying what is really thinking and what they want and do not think it is, but it is not.

1 .- Snapshot IDEAL

It seems milk powder, skimmed milk is declared as instant powder with added vegetable oils and maltodextrin, but not milk, is a mixture of milk or formula with starches and oils. Your protein intake is half of what you have milk is a cheaper product but it should not be called milk. The packaging, letters, images of the milk bag make it seem impossible for a consumer to notice the difference.

2 .- Super CALO

It seems chocolate milk, but not milk, is a very sweet drink with a little milk and some cocoa-fat (not saying much) and flavor that gives chocolate flavor. Since it appears also with added vitamins, moms prefer it to believe that their nutritional intake is more complete. It has just 1 gram of protein in 100 ml versus 3.4 that has milk itself, so it is cheaper.

Therefore, if you want to give milk to their children should seek those with a good supply of protein, preferably without fat and low sugar. Unfortunately there are only two non-fats and no sugar: the Chocolate Light Colún and Parmalat. You can also buy low fat or skim milk natural (depending on your child’s nutritional status) and add cocoa powder. It can sweeten with a little sugar (1 teaspoon per cup or 5 grams in 200 ml), or use sweeteners like sucralose.

3.-School Lunch Box Marinela

It seems incredible that despite all the recommendations and healthy eating guidelines established by the World Health Organization and the Ministry of Health is offering packages called School Lunch Box. Such products are treats: Alfajores, stripes, scrolls, goslings. They bring a lot of fat (about 15%), Trans fat, sugar and salt. Definitely not recommended as a snack for the kids, let alone as a snack at school.

4. – Breakfast cereals

we have almost no healthy breakfast cereals, except oats (Quaker or selectivity). Everyone in the market bring a lot of sugar between 27 and 35%, salt and some very greasy. All add vitamins to enhance the feeling healthy. Some claim “integral” prominently, maintaining the same high amount of sugar, but adding only a small percentage of grain to the total mixture.

a. – COLA CAO

They are filled with chocolate flavored cereals that are high in fat (10%), salt about 1 gram per 100 grams and a lot of sugar (not state the amount). They claim to be light and yielding. Light ¿what? Makes ¿what?. This is definitely a treat, not a healthy food, not recommended as a snack or for consumption in our children.

B.-Frosted Flakes, Chocapic, Chocolates, ChocoKrispis

All with about 34 to 35% sugar, with added salt. Some claim made with whole grain, but only 33% (one third) of the cereals used in its formulation are integral, some containing 4% fat (Chocapic). And though definitely add vitamins; have not changed their essence, unhealthy foods to children.

(As shown by these varieties, there are other equally unhealthy, only that these are the children’s favorite).

c. – Natur

There are different varieties, wheat, corn and rice. Very suitable for aunts and sponsored school gardens at some point by a trade association. They claim to be natural, but are not natural, are processed. They claim to have 100% natural ingredients but contain sugar (unnatural foods), processed rice without your fiber intake (not natural) and some honey (not state how much honey). Of course they add vitamins to make them look healthier. But contain a 29.3% percent sugar, or more than a quarter of the product is sugar. Therefore, this product does not fall into the category of healthy, is more of a treat that has a good image.

Trans fatty acids are those unsaturated fatty acids having at least one double bond but are in trans configuration. In these Trans isomers, the carbon double bond, united by the straight configuration provides a compact, because it links the hydrogen atoms are on both sides of the chain of carbon atoms. This differentiates them from Cis vegetable oils where the bonds of hydrogen atoms are on the same side chain carbon atoms. This different spatial configuration makes finding Cis isomers in liquid and solid Trans remain facilitating industrial use and increasing the stability against oxidation.

Unsaturated fatty acids are found as cis isomers in nature are converted by the action of physical agents as heat (deodorization of oils under high vacuum and temperature) and industrial processes (hydrogenation) in trans isomers lost their physiological properties and their effects benefits (1). This industrial hydrogenation, which consists of adding hydrogen directly to the double bonds of unsaturated fatty acids, can modify its melting point making them solid or semisolid at room temperature. This changes its molecular configuration, geometry, number and location of double bonds. It is noted that preferably selectively hydrogenated the most highly unsaturated relative to saturated medium. Elaidic acid (C18: 1N9) is the Trans isomer of oleic acid which is present in greater proportion after a partial hydrogenation of vegetable oils (1). There are also trans isomers of linoleic acid (C18: 2 9 t, 12 t, C18: 2 9c 12 t C18: 2 9c, 12c) and occasionally also occur trans isomers of linoleic acid (2). Trans fats are found in foods such as milk, butter, beef tallow. That is, from animal’s polygastric that microbial action in the rumen produces a small proportion of trans isomers anerobia fermentation. This amount usually does not exceed 3 or 4% of the total. Also found in products made with white bread and margarine, biscuits, confectionery industry, creams, spreads, snacks, breakfast cereals, frozen pre-fried or cooked foods which may represent over 50% (3). Numerous studies show that consumption of Trans fatty acids increase the blood level of LDL cholesterol (LDLc), in a similar way as do saturated fats also reduce HDL cholesterol levels, an effect that saturated fats are not. Thus, doubles the cholesterol LDL / HDL cholesterol compared with the relationship that would occur when using an equal amount of saturated fat. In a randomized study conducted in adults of both sexes, with an LDL cholesterol above 130 mg / dl for the study consumed different diets with different types of fat for periods of 35 days, we observed that when consumed products such as soybean oil and other products low in trans fatty acids (margarine semi-liquid) were enrolled with a lower total serum cholesterol level (10% lower) and LDL cholesterol (11-12% lower) than individuals who consumed more hard butter and margarine (with more transparent). Those who drank hard margarines also showed higher levels of VLDL and triglycerides and also observed a drop in HDL-C. Was also noted that the total cholesterol / HDL ratio was more favorable in those who consumed soy oil and margarine semi-liquid. LPA levels were also higher in those who consumed margarines rich in trans and lowest in those who consumed butter (4). These results are consistent with a meta-analysis published in 2005 (5). Tran’s fatty acids also increase triglycerides, 3 mg / dl and the level of Lp (a) 0.5 mg / dl for every 2% of dietary calories provided by the trans. Thus, damage of endothelial function by generating a limitation in the flow-dependent vascular dilation. (4) Four other prospective studies show that consumption increased cardiovascular risk increases even more than saturated fat ratio, where an increase of 2% of dietary calories from trans fat has a higher relative risk (RR) to develop disease coronary corresponding to 1.25 times (95% CI 1.11 to 1.4). Tran’s fats also alter the size of apolipoprotein B-100 produced in the liver in vitro studies and in humans. It is also noted a decrease in the catabolism of LDL apoB-100, a reduction in the size of LDL cholesterol and increased catabolism average apoA-1. In humans, an increase of the activity of cholesterol ester transferase protein that transfers cholesterol esters from HDL to LDL VLDLc cy. This increased activity may explain the decrease in HDL levels and increased levels of LDL and VLDL that accompany a high intake of trans (6).

Genetics seems to be determinant in the expression of certain food preferences and foods that contain specific nutrients. The sweet taste would be present from the newborn, where the taste would represent the healthy and nutritious.

There is evidence from studies in rats that would be sweet genetically determined, which has identified that encode specific receptors for sweet taste. Studies in newborn babies, who had different tastes, show that they develop changes in the expression of his face to the sweet, developing an expression of relaxation with the suction of the taste. Some cultures who have never used sugar as Eskimos, sweet products adapt easily when they are inserted into other cultures, showing that it is necessary to have early contact with the sweet for acceptance.

Also studies show babies as they pursed his lips and spit acid and bitter flavors and were able to differentiate the salty taste before which showed no further rejection.

The ability to taste the salt appears at about 4 months and at 24 months and are able to know which foods are salty and which not. It seems that evolution would have permitted an innate preference in many species, thereby safeguarding the biological needs for the Salt for sweets; this set of features would be an advantage in evolution favoring the consumption of caloric and nutritional foods. In turn, dislike the bitter taste can be understood as a way to avoid those products that are poisonous, as poisons are strong and bitter taste would also have associated genes.

It would also have a genetic tendency to be interested in foods that provide more intense sensations, and the trend toward greater acceptance of more acid taste, slightly bitter and intense in flavor as the individual grows.

This greater acceptance for sweet tastes more easily explains that children have to eat sweet preparations. But when that sweet preference is not handled properly, mothers may encourage more food neophobia and sweetened favor, limiting the possibility of intake of other foods and therefore a varied and balanced diet. In the long run if this keeps up and given the higher energy density of these products can promote the development of nutritional problems such as overweight and obesity and dental caries development.

Also this increased genetic craving for sweets is used by large food manufacturers have developed products with high sugar content are promoted in a special way for children and are widely accepted by them, shifting the consumption of other foods more balanced and healthy. Many children have food in the form inncesaria salt, used as a flavor acentuante inducing unnecessary consumption of calorie-dense foods and high in salt.

The rejection of bitter tastes mediated by genetics may be a limiting consumption of certain vegetables with bitter taste (broccoli, cauliflower, spinach), especially those supergustadores being a limiting factor for a varied diet. Therefore, the salt and sugar in processed foods is not indifferent to the formation of eating habits and promoting healthy eating

Anxiety is a disease that affects many people today, as the pace of life, the goals we set ourselves and the great competition that exists at many levels makes countless occasions that fall into an anxiety disorder that affects our health. It is important that the calm and relaxation is present in our lives if we want to avoid the anxiety, so we need to take a series of measures to combat it. Caring for food is one of them, and for this reason we will give some tips to avoid foods that cause us anxiety.

As we know, the food has a decisive action on our state and health. In the case of anxiety this was not to be outdone, is that there are plenty of foods that increase and drive it. These foods are those that are known as stimulants, and we want to list a few that are most affect our body when it comes to anxiety, to consume in moderation.

Caffeine is a substance star when it comes to promoting anxiety. Foods such as coffee, tea or soft drinks containing such substances exciting. The effect of caffeine on the body is to stimulate the production of noradrenaline by the body, the hormone that keeps us alert and vigilant. This constant state of alert will help us feel more relaxed and less altered, giving rise to anxiety disorders. Do not forget that too much caffeine impairs absorption of vitamin B1, which is anti stress, which further increases the tense situation we qeu to consume in excess.

The salt is another substance that we should not ignore, is that although not as much as we consider caffeine has an essential role in people with anxiety disorders, and an excess of salt which will be to increase blood pressure and blood rhyme, accelerating and thus affecting our health. In addition, excess sodium in the body it does is inhibiting the absorption of potassium, a mineral needed for proper nerve function, which will smooth the way to anxiety.

Nicotine is another stimulant that we cannot ignore, and their intake causes vasoconstriction, accelerating heart rate and keeping alert and active than normal. This acceleration of the circulation that will do is keep more rapid, avoiding in many cases to rest the right way and therefore let the stress we can take its toll when it comes to suffering from anxiety.

Other stimulants such as drugs, substances that are included in diet pills, fat burners … are also promoters of anxiety, since they all have the effect of accelerating blood circulation, increasing alertness and nervousness of the body, for many directly affect the brain and its functioning.

We know that as time passes in the life of a person’s body composition changes, increasing the amount of fat and decreasing the proportion of muscle. It is also known that obesity, ie, excess body fat, results in functional difficulties and produce something like sarcopenia or muscle loss.

However, if either alone is known that both conditions are associated with disability and functional limitations, especially among older adults, it is likely that excess fat and muscle deficits converge to give rise to obesity sarcopenic, a growing problem increasingly common that can cause serious problems.

While obesity is always sarcopenic common in older people, which substantially impairs its functions, is a growing problem at an early age because of the prevailing sedentary lifestyle and high obesity rates are recorded around the world and at different ages.

If the amount of muscle is called sarcopenia itself produces health risks, assume that obesity sarcopenic, where the former is associated with obesity may be significantly more dangerous to the body.

One of the main drawbacks of obesity sarcopenic is not easily detected, since we can have a normal body weight and BMI associated with low muscle mass and excess body fat, which can initiate preventive measures to prevent its consequences such as insulin resistance, hypertension, motor disabilities, among others.

It is clear that the best way to avoid obesity is moving sarcopenic despite the passage of time and eating healthy at all stages of life.

Regardless of the weight that we always keep physically active is essential to avoid excess fat and above all, prevent sarcopenia.

We know that eating five nuts per day is an effective preventive measure against heart disease and stroke. This recipe can be incorporated in the present beverage and thus enjoy the same benefits but in a more flavorful. Also, if we consider that perhaps one of the few drawbacks of these fruits, regardless of their caloric intake, they can be indigestible; this smoothie is especially recommended because, by mixing nuts with water, honey and apples, digestion is less heavy. We will now see the main benefits of milk nuts.

VERY HEALTHY FATS

One of the main causes of the benefits of this food is the optimum that keeps within its omega 3 and omega 6. These are heart-healthy because they hinder the formation of blood clots that could cause a heart attack and also help reduce cholesterol levels in the blood.

ENERGY FOR ALL

Nuts are high-energy food (30 calories per nut) and introduce a 15% protein, what should an ideal product for children in growing age. Also for people recovering from illness. Furthermore, by its richness in vitamin E, are an important source of antioxidants, as well as B vitamins and minerals like phosphorus, magnesium, copper, zinc and iron.

CULINARY USES THEREOF

Usually eaten raw, but can also include beverages or salad dishes, stuffings, salads, stuffings, salads, pastries, and ice cream sobetes.

Rich in calcium, magnesium, phosphorus, poffinsaturodos fatty acids, sugars and pectin, increases vitality, stimulates memory and combat fatigue. It is also very easy, do at home. Try it.

How to prepare milk for nothing?

INGREDIENTS: (per person)

6 nuts 1 / 2 Pippin apples or other sour 1 / 2 cup water 1 / 2 tablespoon honey

PREPARATION:

1. Party of the shelled nuts and throw them into a container. 2. He also poured into the honey, water and peeled apple And split into pieces. 3. Mix everything and then finely ground in the blender. 4. Finally filter the liquid. 5. To preserve the drink, save it in the refrigerator.

In recent days we have been talking about the main eating disorders which have defined as eating disorders are chronic and progressive diseases, although manifest themselves through eating behavior.

What are the risk factors that a person can have eating disorders?

- The causes that can lead a person to have eating disorders are so many and varied as the patients who suffer, however, 80% of them appear when you start a diet without medical supervision.

- It also relates to non-acceptance of body changes during adolescence, an accelerated weight gain, a complex on the physical and relationship problems.

- However, there are individual-specific factors that have been proposed as contributors to the development of disorders such as disturbances in personality and low self-esteem, while others are personal experiences that somehow are presented within the environmental factor.

- The body dissatisfaction appears to be intrinsically linked to eating disorders and that has to do with dieting behavior originate above it. Body dissatisfaction is where it plays an important role the influence of Medis, the pressure from family and peers.

Not many people know this but there are foods that are high in sugars and that according to the food pyramid, a person should consume each day and no more than 12 teaspoons of sugar. Certain foods far exceed this ratio, which is not good for the health of the body, because it exceeds the recommended amount of simple carbohydrates.

Foods that contain more sugar (high-sugar foods per 100 grams) can find the goodies in the first place as they have 95% of its composition, sugars. These foods are followed by groups with 82% sugar content in 100 grams, while the cocoa powder has a lot of sugar is about 72%. The jams are nothing but fruits are preserved, ie Fruit is also bathed in the liquid sugar, so you can imagine that you have enough sugar, both fruit

and with the added. Dried dates and raisins are regarded as dried fruits are high in sweetness to 66 and 67% per 100 grams. White chocolate contains more sugar than the black chocolate, made with 56% of sugar per 100 grams.

That is why you need to know what types of foods are good eating and in what proportion, especially if you suffer from diseases like diabetes. However sugar is essential for the organism because it is the main fuel for the body’s cells. An excessive consumption of sugars can cause tooth decay lead to the teeth, alter the functioning of insulin, promoting overweight, etc.. The ideal intake is 75 grams daily for an adult male person whose needs are 3 000 calories daily.