Why It's Hard to Cut Back on Sugar
by Anisa Kastle
This article was retrieved from The Washington Post, published on the second of February 2016, and written by Ellie Krieger. The article states that most people know sugar is bad for you, but the hard part is doing something about it. Copious amounts of sugar can cause heart problems, adds virtually empty calories, and spikes your blood sugar. Sugar is addictive like a drug and Americans, on average, consume almost twice the recommended daily amount. The goals in the article were to use sugar in moderation, add sugar to unsweetened products, which cuts back on what manufactures would add, and buy minimally processed foods. At the same time, it is important to reward yourself and satisfy your sweet tooth without going overboard. Moderation is key.
The author of this article, Ellie Krieger, is a registered dietitian and has a master’s degree in nutrition. She has a show on the Food Network and is an author of multiple books. Her credentials are reliable and go beyond the scope of knowledge needed to come up with the information in the article. The sponsor, The Washington Post, has increasing readership, especially digitally, and is deemed a reliable source by many websites. The article was well written and very easy to follow. The article's sources included the National Center for Biotechnology Information, JAMA Internal Medicine, and many articles cited from The Washington Post itself. Those are reliable sources from journals, but it might have been more effective to have fewer citations from The Washington Post. It is then important to verify the sources of the additional articles she cited from her own publisher. Most, if not all, of the information in the article is based in scientific evidence. Eating whole foods, adding your own sweetener, and using moderation--the article's suggestions were honest and effective ways to help limit added sugar from a nutrition perspective. The article was not misleading and actually provided many great and simple ideas about ways to limit sugar and make healthy, whole foods more appetizing. After critiquing the author, publisher, material, and information, I have found this article to be very informative and reliable.