Too Much Sugar?

If you are a reader of nutrition labels - you will know that sugar is added to just about everything. What was once a luxury sweetener has now saturated our food supply.

This week (from Thursday Feb 1) Connie Bennett, author of the new book Sugar Shock! will be on hand to answer questions and join in the discussion of all things sugary - in particular hypoglycemia.

Look for her post on Thursday and bring any questions you may have.

Hypoglycemia is an issue for me and it caused me to rethink my whole "carb-heavy" paradigm I once had regarding nutrition.

--Jim