Written by Jen of Jen Silverman Nutrition

The science of nutrition is always evolving. The media and internationally recognized health systems publish new studies, highlighting particular macronutrients or diet fads worth exploring. While the research sheds light on the matter, more often than not, we demonize a particular ingredient, blaming it for a whole slew of health issues. In the 1980’s it was fat, even though years later we discovered trans-fat was the real concern. In the early 2000’s it was carbohydrates, hence the beginning of a gluten-free era.

Recently, sugar is taking a lot of heat. While excess sugar consumption can promote inflammation in the body, lead to weight gain and repress the immune system, not all sugar is created equally. There’s a difference between natural sugars found in fruits and some vegetables, and added sugars, found in salad dressings, sauces and shelf-stable snack food items.

So, what’s the deal with sugar?

Let’s start from the beginning.  When we eat sugar or carbohydrates, our body converts them to glucose. Glucose is our body’s primary and preferred energy source. When we eat, our blood sugar quickly becomes elevated. Once it drops, it signals our bodies to eat again.

When we eat too much sugar and/or highly processed foods, our pancreas goes into overdrive and our body is told to start storing fat. As a result, we feel lethargic and crave more sugar to provide us with a quick energy boost. The key to warding off unhealthy cravings and energy swings is to balance our blood sugar, so that we feel our best. Weight loss and weight maintenance can only be achieved if our blood sugar is balanced.

The most effective way to balance blood sugar and is to eat the right amount of protein, fat and whole food carbs like vegetables and fiber-rich grains that slowly release sugar into the blood stream. By doing so, our energy is steady throughout the day.

How does this work? The fat and the fiber slow the absorption of the meal to avoid spikes and the protein keeps blood sugar levels steady. This is why mele is such a great product! The sugar comes from freeze dried fruits so the fiber is not removed. Plus, it’s packed with protein, 18-22 grams to be exact!

Even more so, the ingredients are clean. There’s no added sugar! How do I know? There’s no listing of anything ending with “ose” for example fructose, sucrose, etc. If you take a closer look, you can see for yourself. Ingredients like strawberry, banana, almond, coconut milk, peanut, pineapple, wheatgrass, organic flax seed and more.

Bottom line, when we encourage clients to limit sugar in their diets, we’re referring to cakes, cookies, baked goods, sauces, cereals and dressings.

We mean, processed foods. Fruit will not harm your health. The phrase “an apple a day keeps the doctor a way” is actually pretty spot on! 


About Jen

Jennifer Silverman is a holistic nutritionist who lives in New York. As an expert in nutrition and intuitive eating, she takes a 360 approach to empower her clients to take ownership of their eating choices to enrich their lives. Her high-touch approach, warmth and relatability set her apart among her peers. She educates clients about the power of food, debunks common dieting misconceptions and helps people develop a healthy relationship with food and eating. 


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