From Garey Simmons: In the 1300s the processing and refinement of sugar was discovered in India. This became a rich man’s spice and was very expensive and used very sparingly. Over the centuries the slave trade development in North and South America in large part to fuel the sugar cane crop. Which business mangnate wouldn’t want a product that was not only addictive but would demand increase usage? This is exactly what sugar does.
In 1850 the first sugar refinery opened in New York. Commoners used a bit of salt on their porridge to make it tasty and over the years, salt was replaced by sugar. In 1900 Americans averaged about 4 lbs of sugar consumption in a year. Today the average is over 150 lbs and growing along with obesity, diabetes and heart disease. The average teen-ager consumes about 1 cup of sugar a day which equates to 300 lbs a year. This isn’t just sugar sprinkled on food, but it’s in all processed foods from potato chips to ketchup to salad dressings.
Dr. Oz wisely warns, “Beware of anything labelled as ‘Low Fat’ because the fat is being replaced with sugar to make it palatable to your taste.” It might say high fructose corn syrup or sucrose or maltose or any of a number of names to cloak what is commonly known as sugar. A friend of mine recently completed research on insulin and determined the common link among those who live to 100 or more is a low insulin level, which means very little sugar or processed grain use. There are those of our species that consistently live to 100 or better. These are generally not rich folks with the best medical care, but more often common folks who led active lives, whether it’s Costa Rica, Cyprus, Okinawa, the USA or the Ukraine. Taking care of your health by balancing emotions, your mind state, with your level of purpose and happiness, having warm, loving, supportive relationships along with a balanced sense of proper nutrition makes a long and healthful life possible.
HOW SUGAR CAN RUIN YOUR HEALTH: Two Videos to Watch –
“Sanjay Gupta reports on new research showing that beyond weight gain, sugar can take a serious toll on your health…”
“…sugar is fueling a global obesity pandemic, contributing to 35 million deaths annually worldwide from non-communicable diseases like diabetes, heart disease and cancer.”
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By Nancy Appleton, Ph.D.
Can you go for more than a day without eating sugar in any form? Do you drink soft drinks or milkshakes, eat Danish pastry, fruit yogurt (a 6 oz. carton has 7 teaspoons of sugar or honey), donuts, bagels, cakes, cookies, most bran muffins or many other sugary items. Can you go without any other foods that contain words ending in “ose” such as sucrose, fructose, etc., or contain corn syrup, corn sweetener, honey, barley malt, maple syrup, sugar cane solids, or rice syrup? Do you pig out on a carton of ice cream or a bag of cookies? If you find that sugar is part of your diet every day, you may have a problem.
The average person eats 153 pounds of sugar a year. That is equivalent to over 1/2 cup of sugar a day. The teenage boy eats twice that much. So you say, “Who cares?” What is wrong with sugar?
There is much scientific evidence written in many medical journals showing that sugar can ruin your health. Do you have any of the following symptoms? Do you fall asleep after meals, have allergies, gas, bloating, extended stomach after meals, joint pains, headaches, chronic fatigue, constipation, diarrhea, over weight, skin problems, high blood pressure or other symptoms? These all can be signs of a sugar problem.
We have evolved from early man having digestive mechanisms to digest foods. RARELY did he find a honey bee hive and get anything sweeter than An occasional apple. We do not have the digestive mechanisms to digest the glut of sugar that we are eating on a daily basis. Recently, information has emerged as to what happens to the minerals in the body when sugar and other abusive foods are eaten. For example, every time we eat just as little as two teaspoons of sugar our blood chemistry can change, and we can throw ourselves out of homeostasis, the wonderful electrochemical balance needed for health and life itself. Doctors and clinicians do not usually test the total blood chemistry of a person before and after ingesting sugar, but if they did, they would find that the minerals increase or decrease, and change relationship with each other. In the usual case the calcium increases and the phosphorus decreases (the ratio of calcium to phosphorous increases too much) and there is toxic calcium in the body because minerals only work in relation to each other. A mineral can become toxic to the body when there is an excess of that mineral in the body. Toxic calcium can cause plaque on the teeth, kidney stones, arthritis, cataracts, bone spurs, and hardening of the arteries. These are effects of an increase in a particular mineral ratio. When minerals decrease, they can be reduced to such an extent that our enzymes are unable to function well as each enzyme is dependent upon a mineral to function. As a result we do not digest our food completely and some of this undigested food can get directly into the blood stream and is treated as a foreign substance. This by-product of incomplete digestion, causes the immune system to come into action. Actually, this is one form of food allergy. The immune system must respond to this undigested or partially digested food in the blood stream. For some of us, this undigested food can cause an inflammatory response with sneezes and wheezes. For others it might cause headaches, anger, arthritis, fatigue, multiple sclerosis, psoriasis or other problems. On top of all this, too much sugar can overwork and exhaust our white cells and weaken our immune system. The white blood cells need protein to function, and they are not receiving the correct protein combinations since protein is not being digested and assimilated properly.
The bottom line is that sugar upsets the body chemistry and suppresses the immune system. Once the immune system becomes suppressed, the door is opened to infectious and degenerative diseases. The stronger the immune system the easier it is for the body to fight infectious and degenerative diseases.
Sugar is implicated in the following diseases and many more: allergies, arthritis, diabetes, hypoglycemia, osteoporosis, gallstones, kidney stones, headaches, yeast infections, and cataracts.
So if you have any of the symptoms or diseases mentioned, remove all forms of sugar from your diet for two weeks, I think that you will be pleasantly suprised. Not only will some of those symptoms disappear but you will be strengthening your immune system, allowing it to do the job it was meant to, defend you against foreign invaders.
Nancy Appleton, Ph.D., did her undergraduate work at U.C.L.A. in Food and Nutrition. She received her Ph.D. from Walden University in Health Services. For more information on the web: www.nancyappleton.com
Candida Support – Don’t feed the fungus! Read More….
76 Ways Sugar Can Ruin Your Health
Contributed by Nancy Appleton, Ph.D
Author of the book Lick The Sugar Habit
In addition to throwing off the body’s chemical balance, excess sugar may
result in a number of other significant consequences. The following is a listing
of some of sugar’s metabolic consequences from a variety of medical
journals and other scientific publications.
1. Sugar can suppress your immune system and impair your defenses against
2. Sugar upsets the mineral relationships in your body: causes chromium and
copper deficiencies and interferes with absorption of calcium and magnesium
3. Sugar can cause can cause a rapid rise of adrenaline, hyperactivity, anxiety,
difficulty concentrating, and crankiness in children
4. Sugar can produce a significant rise in total cholesterol, triglycerides and bad
cholesterol and a decrease in good cholesterol.
5. Sugar causes a loss of tissue elasticity and function.
6. Sugar feeds cancer cells and has been connected with the development of
cancer of the breast, ovaries, prostate, rectum, pancreas, biliary tract, lung,
gallbladder and stomach.
7. Sugar can increase fasting levels of glucose and can cause reactive
8. Sugar can weaken eyesight
9. Sugar can cause many problems with the gastrointestinal tract including: an
acidic digestive tract, indigestion, malabsorption in patients with functional
bowel disease, increased risk of Crohn’s disease, and ulcerative colitis.
10. Sugar can cause premature aging.
11. Sugar can lead to alcoholism.30
12. Sugar can cause your saliva to become acidic, tooth decay, and periodontal
13. Sugar contributes to obesity.
14. Sugar can cause autoimmune diseases such as: arthritis, asthma, multiple
15. Sugar greatly assists the uncontrolled growth of Candida Albicans (yeast
16. Sugar can cause gallstones.39
17. Sugar can cause appendicitis.40
18. Sugar can cause hemorrhoids.41
19. Sugar can cause varicose veins.42
20. Sugar can elevate glucose and insulin responses in oral contraceptive users.43
21. Sugar can contribute to osteoporosis.44
22. Sugar can cause a decrease in your insulin sensitivity thereby causing an
abnormally high insulin levels and eventually diabetes.45,46,47
23. Sugar can lower your Vitamin E levels.48
24. Sugar can increase your systolic blood pressure.49
25. Sugar can cause drowsiness and decreased activity in children.50
26. High sugar intake increases advanced glycation end products (AGEs)(Sugar
molecules attaching to and thereby damaging proteins in the body).51
27. Sugar can interfere with your absorption of protein.52
28. Sugar causes food allergies.53
29. Sugar can cause toxemia during pregnancy.54
30. Sugar can contribute to eczema in children.55
31. Sugar can cause atherosclerosis and cardiovascular disease.56,57
32. Sugar can impair the structure of your DNA.58
33. Sugar can change the structure of protein and cause a permanent alteration
of the way the proteins act in your body.59,60
34. Sugar can make your skin age by changing the structure of collagen.61
35. Sugar can cause cataracts and nearsightedness.62,63
36. Sugar can cause emphysema.64
37. High sugar intake can impair the physiological homeostasis of many systems
in your body.65
38. Sugar lowers the ability of enzymes to function.66
39. Sugar intake is higher in people with Parkinson’s disease.67
40. Sugar can increase the size of your liver by making your liver cells divide and
it can increase the amount of liver fat.68,69
41. Sugar can increase kidney size and produce pathological changes in the
kidney such as the formation of kidney stones.70,71
42. Sugar can damage your pancreas.72
43. Sugar can increase your body’s fluid retention.73
44. Sugar is enemy #1 of your bowel movement.74
45. Sugar can compromise the lining of your capillaries.75
46. Sugar can make your tendons more brittle.76
47. Sugar can cause headaches, including migraines.77
48. Sugar can reduce the learning capacity, adversely affect school children’s
grades and cause learning disorders.78,79
49. Sugar can cause an increase in delta, alpha, and theta brain waves which can
alter your mind’s ability to think clearly.80
50. Sugar can cause depression.81
51. Sugar can increase your risk of gout.82
52. Sugar can increase your risk of Alzheimer’s disease.83
53. Sugar can cause hormonal imbalances such as: increasing estrogen in men,
exacerbating PMS, and decreasing growth hormone.84,85,86,87
54. Sugar can lead to dizziness.88
55. Diets high in sugar will increase free radicals and oxidative stress.89
56. High sucrose diets of subjects with peripheral vascular disease significantly
increases platelet adhesion.90
57. High sugar consumption of pregnant adolescents can lead to substantial
decrease in gestation duration and is associated with a twofold increased
risk for delivering a small-for-gestational-age (SGA) infant.91,92
58. Sugar is an addictive substance.93
59. Sugar can be intoxicating, similar to alcohol.94
60. Sugar given to premature babies can affect the amount of carbon dioxide
61. Decrease in sugar intake can increase emotional stability.96
62. Your body changes sugar into 2 to 5 times more fat in the bloodstream than
it does starch.97
63. The rapid absorption of sugar promotes excessive food intake in obese
64. Sugar can worsen the symptoms of children with attention deficit
hyperactivity disorder (ADHD).99
65. Sugar adversely affects urinary electrolyte composition.100
66. Sugar can slow down the ability of your adrenal glands to function.101
67. Sugar has the potential of inducing abnormal metabolic processes in a
normal healthy individual and to promote chronic degenerative diseases.102
68. I.V.s (intravenous feedings) of sugar water can cut off oxygen to your
69. Sugar increases your risk of polio.104
70. High sugar intake can cause epileptic seizures.105
71. Sugar causes high blood pressure in obese people.106
72. In intensive care units: Limiting sugar saves lives.107
73. Sugar may induce cell death.108
74. In juvenile rehabilitation camps, when children were put on a low sugar diet,
there was a 44 percent drop in antisocial behavior.109
75. Sugar dehydrates newborns.110
76. Sugar can cause gum disease.111
Read more reasons at Nancy’s Website: http://nancyappleton.com/141-reasons-sugar-ruins-your-health/
All footnotes can be viewed on Nancy’s website.
Explosive evidence incriminating sugar as the chief architect of heart disease comes from the University of Hawaii (1972).
CC Brooks and his associates fed pigs high-sugar diets. Sixty-eight of the eighty pigs developed heart disease in the left half of the heart. This backs up the contention that Dr. Yudkin and others have been making for many years. A remarkable added finding was that in pigs in which 10 percent of the sugar was replaced by coconut oil or beef tallow, the heart remained free from the endocarditis that afflicted the [other] animals. This may confound those who have been apprehensive about fat in the diet.”
from the book “Enzyme Nutrition”
(available from the:
Price-Pottenger Nutrition Foundation,
P.O. Box 2614,
La Mesa, CA 91943,
What are ‘good’ carbs?
The simplest answer to this question is this: good carbs are unprocessed carbohydrates in their ‘all natural’ state – or very close to their natural state. In other words they have been minimally altered by man or machine, or not altered at all. Most diet and health experts agree that green vegetables are the ‘ultimate’ good carb foods. In fact, most ‘leafy’ fibrous vegetables and many fruits are considered among the best carbs to eat. Beans and legumes are also generally included on the ‘good carbs’ list, as are many raw nuts and seeds. Finally, whole-grain foods – including whole-grain breads, cereals, and pastas – are considered by most experts to be among the good carbohydrate foods (although there is some disagreement over this).
Good carbs generally have these healthy characteristics:
- high in fiber: helps you stay full longer (and avoid overeating), provides sustained energy, lowers cholesterol levels, and helps to remove toxins from the body
- low glycemic index: stabilizes blood sugar levels and insulin production
- high in nutrients: natural vitamins, minerals, enzymes, & other phytonutrients promote health and help to prevent chronic disease
- low ‘energy-density‘ (except nuts & seeds): helps you feel full without a lot of calories, provides sustained energy, promotes healthy weight loss and long-term weight maintenance
- greater ‘thermic effect’: naturally stimulates metabolism and promotes fat loss
Many popular weight loss diets incorporate good carbs into their eating plans because they are so effective at lowering insulin production and stabilizing blood sugar levels. Also, because of their high fiber-content, good carbs make you feel fuller and help you to avoid overeating – a major problem for many people trying to lose weight safely!
To sum it up, the following food types are generally considered to be good carbs and should make up most or all of your carb intake:
- whole vegetables
- whole fruits
- whole cereal grains
Note: Some nutritionists include ‘healthy’ dairy products like low-fat milk and low-sugar yogurt on the list, but there is much disagreement over this so we’ll leave dairy foods off for now.
Bad Carbs list
What are ‘bad’ carbs…
In general, bad carbs are refined, processed carbohydrate foods that have had all or most of their natural nutrients and fiber removed in order to make them taste better, easier to transport, and more ‘consumer friendly.’ Most baked goods, white breads, pastas, snack foods, candies, and non-diet soft drinks fit into this category. Bleached, enriched ‘white’ flour and white sugar – along with an array of artificial flavorings, colorings, and preservatives – are the most common ingredients used to make ‘bad carb’ foods.
One of the big reasons why bad carbs are harmful is because the human body is not able to process them very well. Our hormonal and digestive systems developed over the course of millions of years. Yet only in the past 100 years or so have humans had access to these highly-processed carbohydrates in abundance. Our bodies simply didn’t have time to adapt and evolve to handle the rapid changes in food processing and diet.
Because of this, most of the processed carbs we eat wreak havoc on our natural hormone levels. Insulin production, especially, is ‘thrown out of wack’ as the body attempts to process the huge amounts of starches and simple sugars contained in a typical ‘bad carb’-based meal. This leads to dramatic fluctuations in blood glucose levels – a big reason why you often feel lethargic after eating high-sugar, unhealthy meals.
Also, it’s important to realize that many processed carb foods provide large amounts of ‘empty’ calories – calories with little or no nutritional-value. Eat enough of these empty calories and your body will quickly turn them into extra bodyfat, as anyone with a weight problem already knows all too well!
The regular consumption of large amounts of high-sugar, low-fiber, nutritionally-poor ‘bad carbs’ eventually leads to a much higher risk of obesity, diabetes, cancer, heart disease, and other long-term problems. It’s becoming more and more clear that the abundance of processed carbs and unhealthy trans-fats found in so many foods is a major cause – if not the biggest cause – of many of our modern chronic health problems!
Limit sugar consumption to 0 – 15 grams per day. Five grams equals one teaspoon of sugar.