Professor Sarah Berry

speaker

555 appearances 6 recordings 1 series first heard Jan 2026 last heard 28 Jul

Professor Sarah Berry’s voice in public audio — every appearance, attributed to the second.

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Recordings per month over the last 12 months — 6 in all, peaking in Jul 2026 with 3.

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ZOE Science & Nutrition · How to eat sugar without gaining weight (crush your cravings and end energy crashes) | Prof Tim Spector & Prof Sarah Berry · 23 Jul 2026 podcast

So our perception of sweetness adapts.

And this is a big problem that we have with so many foods having added sweeteners that are really powerful in terms of our perception of how sweet a food is.

That a lot of times sugar is swapped out for sweeteners.

They activate our sweet taste receptors even more.

And the evidence shows as well, even though you'll be cutting out loads of calories from those drinks, the evidence actually shows that you tend to adjust with the rest of your food intake to compensate for that.

And so going on diet drinks doesn't mean that you're actually going on a calorie deficit for most people in that free living setting.

So I think in the US, it's a lot easier because they separate out free sugars from intrinsic sugars.

And I believe that based on the totality of the evidence, the intrinsic sugars as such isn't a problem unless it's excessive.

So they should be looking at labels where the free sugar value is quite low.

In the UK, it's more difficult because you just get the total sugar amount.

You can look at the ingredient list and it's useful for people to be aware that the order of the ingredient list is the order of the amount of the ingredients.

So the ingredient that's listed first is what's found in the most amount in that food.

The ingredient that's listed last is the least amount.

Often though, there's lots of different types of sugars that are added to sweetener foods, many of which don't say sugar, many of which names people wouldn't even recognize as being a source of sugar.

There's a couple of points to mention here.

One is, where's that sugar coming from?

And okay, I said in the UK, it's very difficult.

But if it is a bar with only five ingredients, and those ingredients are fruit ingredients, dried fruit is in the top three of those ingredients, and then you've got nuts and seeds, well, it's coming from an intrinsic source.

Personally, and I have to caveat that this isn't like a magic cutoff, if I'm looking at a snack bar for my children or for myself, I probably wouldn't want a snack bar that's got maybe more than 10 grams of sugar in it.

But I wouldn't want that 10 grams to be coming from free sugars.

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