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How to reduce your added sugar intake

Why Should You Limit Added Sugar?

Although a little bit of sugar is OK for most people, eating too much sugar can undermine your health in a lot of ways. Sugar can add excess calories to your diet, crowd out more nutritious foods, and otherwise contribute to aging, weight gain, and heart disease.

How Much Sugar is Too Much?

The World Health Organization recommends that you limit your intake of added sugar to 50 grams a day, and this was the guideline that I mentioned in my original article. For the average adult, fifty grams of sugar works out to about 10% of their total calorie intake.

Some people would set that limit a lot lower—in fact, the American Heart Association recommends just 25 grams of added sugar a day.Of course, you could try to eliminate 100% of the added sugar from your diet. But that strikes me as unnecessarily austere. If you’re basically healthy and you have a reasonably nutritious diet and active lifestyle, I don’t think a zero tolerance policy is necessary.

Honestly, because so many of today’s health problems stem directly from excess sugar consumption, I think any reduction would be a step in the right direction. And because the typical American is currently consuming about 100 grams of added sugar a day, cutting that intake in half seems like a good place to start.

What Counts as an “Added Sugar”?

Whether your goal is to eat only 25 grams of added sugar a day or 50, you need to know what counts as an “added sugar.” You’ll be relieved to know that the sugar in fruit is not considered to be an added sugar. Fruit is relatively high in sugar, of course, but also contains other desirable nutrients. And although it is possible to consume an excessive amount of sugar by eating lots and lots of fruit, this is generally not where the problem lies for most people.

To keep your diet in balance, aim for two to four servings of fruit a day, preferably whole, fresh fruit rather than juice. But you don’t have to count the sugar in fruit toward your added sugar total. You also don’t have to count the naturally occurring sugars found in dairy products like milk or unsweetened yogurt.

Here’s what does count: Any sugar that you use in your own cooking or add at the table, plus any sugar in processed or prepared foods or beverages counts as an added sugar.

Do Natural Sugars Count as Added Sugar?

When counting added sugars, no distinction is made between “natural” sugars like maple syrup, honey, agave nectar, or fruit juice concentrate, and refined sugar or high fructose corn syrup. All concentrated sweeteners are counted as added sugar, regardless of whether they are liquid or granular, organic, raw, natural, or refined. That doesn’t mean that natural or organic sugars don’t offer any advantages. It just means that you don’t get to consume more of them just because they are natural.

How to Reduce Your Added Sugar Intake

The next step is to figure out where all that added sugar is coming from. According to the American Cancer Society, almost half of the sugar in the typical diet comes from sweetened beverages. That would include soda and other soft drinks, sweetened teas and juice drinks, and sport drinks like Gatorade (although it wouldn’t include artificially sweetened beverages).

Another quarter of the added sugar in the typical diet comes from sweet treats like candy, cookies, cakes, ice cream, and sweetened breakfast cereal. And the remaining 25% or so of the sugar in our diet comes from the sugar that we use in cooking, add at the table, or stir into our coffee, plus all the sugar that’s hidden in processed and packaged foods like crackers, salad dressings, spaghetti sauce, and just about everything else.

How to Spot Added Sugar in Packaged Foods

Trading that afternoon cola for an unsweetened iced tea could cut 50 grams of added sugar out of your diet in a single swipe!
To see how much sugar is in packaged foods and beverages, take a look at the Nutrition Facts label, which tells you how many grams of sugar is in each serving. For most foods, all of the sugar on the label is “added sugar.” Be sure to check how many servings are in the package. Often a package that seems like a single serving actually contains two or three servings. If you eat or drink the whole thing, you’d need to multiply the grams of sugar per serving by the number of servings you consume.

Sometimes, however, the sugar listed on the Nutrition Facts label is a combination of added sugar and natural sugar from fruit or milk—and that can be a little trickier to calculate. You may have to do a little sleuthing around. For example, an 8-ounce carton of low-fat milk contains 12 grams of sugar. That’s all naturally occurring milk sugar (or lactose) and you wouldn’t have to count that toward your added sugar limit. An 8-ounce container of chocolate milk, on the other hand, contains 30 grams of sugar. If 12 grams of that are accounted for by lactose, you can estimate that the remaining 18 grams is added sugar.

Likewise, you can compare a jar of unsweetened applesauce with a jar of sweetened applesauce to see how much of the sugar is added and how much is natural sugar from the apples. Unless a product contains a substantial amount of whole fruit or dairy, however, I’d count all of the sugar in a packaged food as added sugar.

How Much Sugar Are You Eating?

Why not spend a couple of days tracking your added sugar intake? Check the labels of all packaged foods that you eat. Don’t worry about the naturally occurring sugar in fresh fruit or unsweetened dairy products but make sure to count any sugar that you put in your coffee or honey that you drizzle over your oatmeal. If you eat out, you can often get detailed nutrition information on restaurant websites or on websites like nutritiondata.com.

If you’re taking in more sugar than you mean to—or want to—take a look at where the sugar in your diet comes from and you might see some obvious ways to cut back. For example, just trading that afternoon cola for an unsweetened iced tea could cut 50 grams of added sugar out of your diet in a single swipe!

I hope that clears up some of the confusion about what counts as an added sugar and how to figure out how much sugar is in processed foods. If you decide to track your added sugar intake—or to get serious about cutting back, let me know how it’s going.

Gently adapted from Monica Reinagel, MS, LD/N, CNS, Nutrition Diva

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Burick Center Staff MemberTracy Koval

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Tracy joined the Burick Center for Health & Wellness in June of 2016 to help patients by managing various aspects of the office. Tracy brings more than three decades of medical office experience as the former office manager of a multi-specialty group and also works on a part-time basis as a Patient Service Rep at a local urgent care center.

Tracy’s favorite part of working in a medical practice is the opportunity to make a difference in someone’s life by helping them navigate through the maze of health care. She loves being part of the dynamic team at the Burick Center.

Tracy likes to spend time with her family. She has two sons, Mason, who is living and working in Philadelphia as a Sr. Analyst for a marketing firm, and Spencer, who works at Hershey Entertainment & Resorts.

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Outside of the office Rena enjoys hiking, traveling, tending to her flower beds, hosting meals on their back deck, enjoying time with dear friends, loving on her little dogs, and best of all spending time with family. Being fairly new grandparents, she and her husband Don are always happy to share pictures of their little grandson, Lucas. Feel free to ask! She considers herself amazingly blessed!

Burick Center Staff MemberDr. Peter Lu


Dr. Peter Lu trained and worked in New York City for 15 years and recently moved to central PA. He studied pre-med at Brooklyn College and attended medical school at SUNY Downstate in Brooklyn. Thereafter he worked in the inner city hospitals of New York City, and lastly had the honor of caring for people with his sister in Stamford, Connecticut.

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Lee has had the sincere pleasure of working in the Greater Harrisburg area for over 20 years. She relocated to Harrisburg in 1990 after completing her undergraduate degree in Nutrition Pre-Med at Cornell University. Lee received her first Master’s Degree from Shippensburg University. Her second Master’s Degree, as well as Doctorate, were both from Philadelphia College of Osteopathic Medicine.

She uses a Cognitive-Behavioral approach to guide her work with clients across the lifespan. She strongly believes research has shown that changing your thoughts does change your life. Her primary focus with clients is to reduce symptoms by assisting clients to achieve skills they can utilize in their professional, academic, and personal lives.

Burick Center Staff MemberHeather Motter

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Heather Motter joined the Burick Center team in 2018. A graduate of YTI Career Institute, Heather prides herself on using her highly developed skills to maintain the balance between mind and body. As a licensed massage therapist, she specializes in Medical Massage, Lymphatic Drainage, Trigger Point Therapy, and Oncology Massage.

Heather has a vast amount of experience working with a variety of patients. From a simple relaxation massage to a patient dealing with chronic pain, Heather is able to facilitate treatments uniquely designed for each patient’s individual needs.

Heather insists that massage is not just a relaxation luxury. Instead, her philosophy is that massage helps lead to a healthier, happier lifestyle. She encourages everyone to take the time to meet with her to develop a care plan to enhance their overall wellness.

Heather is a resident of Carlisle, where she resides with her fiancé, two sons, and four dogs. When she’s not at work, she can be found outside working on her back yard oasis, or volunteering at Speranza Animal Rescue.

Burick Center Staff MemberFelicia Miller


Felicia Miller is a Registered Dietitian and Licensed Dietitian Nutritionist who provides nutritional counseling and education to patients of the Burick Center for Health & Wellness.

She takes the science of nutrition with her extensive knowledge of food and coaching skills to create an easy-to-follow actionable plan for her clients to follow.

Recognizing that there are multiple components to creating a successful wellness plan, she looks at the whole person – their concerns, lifestyle, personality, family, and career. Listening to her patients allows for Felicia to find the root cause of their issue and not simply the symptoms.

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“I’m passionate about whole foods and healthy living I strive to inspire you to make positive food and lifestyle changes – at any age.”

Burick Center Staff MemberAshley Weibley

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Ashley is a nurse at Burick Center for Health & Wellness. Her nursing philosophy is one of holistic care. She is a patient advocate committed to clear communication, education and applying critical thinking and decision-making skills to help patients achieve better outcomes. She enjoys providing the highest quality nursing care in a respectful, healing environment. She has a personal commitment to life-long learning through formal education and hands-on experience. She appreciates that compassion along with innovative care is what the Burick Center for Health & Wellness is all about.

Ashley has an Associate’s Degree from Harrisburg Area Community College and a Bachelors Degree from Penn State University.

She is married and has twin boys, She enjoys spending time with her friends, family and pets. She has owned and shown Quarter Horses all of her life and continues to compete in her spare time.