I think that we are all converted. It is just that we are all also addicted. The hard truth is that a lot of what we eat requires a shot of sugar in order to make it fit to eat. That also holds true for breads. The harsh truth is that much processed food would be unpalatable otherwise. Thus it is mandatory that we insist manufacturers kick the habit. Stevia and glucose plus a gram of sugar works well together but even there the slippery slope is made available.
The best solution is to make sugar available only as a direct add on made by the consumer as much as possible. Only were it can not be added to improve taste should we make some limited exception.
That way we can all use cakes and candies for their sugar content and understand it as such and the condiments we can then trust as sugar free.
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Sugar Disease Was Killing Me Slowly
Posted by on November 30, 2014 |
http://drsircus.com/medicine/sugar-disease-killing-slowly
Did you ever read he or she died of sugar? I had a near death
experience with sugar about a year ago so this is really the confession
of a sugar addict like so many other sugar addicts out there in the
sugar-laden sea. It is so hard for us sugar addicts to remember that
sugar is a killer when taken in unnaturally high levels. No matter how
much I have written on the subject it does not get through my thick
brain that I am being hurt by my excessive sugar intake.
I can
remember the Devil Dogs, Cupcakes and Ice cream in unlimited quantities
since I was three. Now I am 62 and just last week again went through
the humiliating feeling of no matter how much I have written about
sugar I still have to quit and resist it and remain forever off of it
no matter how good I get to feel. Since I never became a diabetic (just
inflammatory vascular disease) I am not talking about no sugar, no
fruit but a most moderate intake.
My problem in self-treatment
is that as soon as I start feeling better I open up the sugar
fountains. I do not give this much thought until I start feeling
something wrong inside my belly. Even then, I will think and wonder of
all the possible etiologies except for sugar. Like an alcoholic needing
counseling and group support, sugar addicts are well—sugar addicts.
They get confused when thinking about the sugar in their foods and
remain confused about it until they are born again into a sugar disease
free world.
Moderate carbohydrate restriction can reduce markers of chronic inflammation
associated with atherosclerosis and type 2 diabetes —both of which are
linked to chronic inflammation. The same goes for cancer[1]
since inflammation is a well-established driver of early tumor genesis
and accompanies most, if not all, cancers. Chronic inflammation can
both cause, and develop along with, neoplasia. There is evidence that
chronic intake of easily digestible carbohydrates is able to promote
such an inflammatory state in leukocytes and endothelial cells.
Inflammatory diseases are intensified in direct proportion to the amount of sugar used.
Dr. Nancy Appleton wrote, “One of the biggest offenders of inflammation is ingestion of sugar.
By sugar I mean table sugar, brown sugar, raw sugar, turbinado sugar,
honey (even raw), maple sugar, corn sweetener, dextrose, glucose,
fructose and any other word that ends in an “ose”, barley malt, rice
syrup, liquid cane sugar, concentrated fruit juice and others. Don’t be
fooled by the name organic when it applies to sugar. Sugar is sugar,
organic or not, and the following will explain exactly what can happen
in the body when you eat as little as two teaspoons.”[2]
“Every time a person eats as little as two teaspoons [of sugar] we can
upset our body chemistry and disrupt homeostasis, the wonderful
balance in the body needed for maintenance, repair and life itself. One
of the many changes this upset body chemistry causes is for our
minerals to change relationship to each other. Sugar in the amount that
we eat today (over 150 lbs, or over 1/2 cup a day) continually upsets
our body chemistry, causes the inflammatory process and leads to
disease. The less sugar you eat, the less inflammation, and the
stronger the immune system to defend us against infectious and
degenerative diseases,” Appleton concludes.
I have spent
thousands of hours researching and writing about the toxicities of
vaccines, mercury dental amalgam, mercury pollution, chemical poisons
in foods, water and air pollution, radiation, flouridation and even micro-wave radiation from cell phones,
cell towers and Wi-Fi and have lived a life with mercury exposure
through massive amounts of dental amalgam, but what I believe brought
me down after 60 years was the toxicity of sugar.
Dr. Robert Lustig, a leading expert in childhood obesity at the University of California, San Francisco, School of Medicine, which is one of the best medical schools in the country, makes a hard case for defining sugar as a toxin or a poison.
Dr. Lustig is not only talking about the white granulated stuff that
we put in coffee and sprinkle on cereal—technically known as
sucrose—but also high-fructose corn syrup, which has already become what
he calls “the most demonized additive known to man.”
Dr. Lustig
thinks America needs to go to rehab for sugar addiction. According to
brain scans, sugar is as addictive as cocaine, the California-based
endocrinologist told CBS News’ “60 Minutes.” It causes a euphoric
effect that triggers dopamine, the chemical that controls pleasure in
the brain. The average American eats a third of a pound of sugar every
day—130 pounds a year. Lustig says his research proves that the sweet
stuff causes heart disease and cancer, as well as type 2 diabetes and
obesity.
Sugar excess, mineral deficiencies and dehydration work
powerfully to create inflammation in the body and this starts a long
process that ends up with people facing major diseases. One of the
biggest contributors to the cancer epidemic is the massive amount of
sugar being consumed by the average person.
### http://www.cbsnews.com/videos/is-sugar-toxic/
This Sixty Minutes video is clearly important. Recovering sugar
addicts should watch it once a week until they are out of danger for
insurance against forgetting. I must have seen it over a year ago and
still I went through some hell with my own sugar consumption. I can say
though it has been a few years since I had a can of Coke!
Dr. Luc Tappy says, “The equivalent of the fructose in 8-10 cans of Coke or Pepsi a day—is a pretty high dose leaving people to become insulin-resistant, and triglyceride increases in just a few days.”[3]
In 2005 a report by the Institute of Medicine acknowledged that plenty
of evidence suggested that sugar could increase the risk of heart
disease and diabetes—even raising LDL cholesterol, known as the “bad
cholesterol.” Dr. Kimber Stanhope,
a nutritional biologist at the University of California-Davis,
believes that a calorie isn’t just a calorie and that overconsumption
of high-fructose corn syrup increases risk for heart attack and stroke.
According to her research, when a person consumes too much sugary food
and drink, the liver begins to convert some of that fructose to fat.
This fat can lead to an increase in dangerous LDL cholesterol that can
form plaque in the arteries. Too much sugar is also linked to many
kinds of cancers, including breast and colon cancer.
John R. Talbott, writing for the Huffington Post
said, “I quit consuming almost all sugars and many starches last year
and 1) lost 50 pounds, 2) lost my lifelong cravings for alcohol and for
nicotine and 3) went through a nasty three-week withdrawal including
headaches, body aches, nightmares and flu-like symptoms that convinced
me that sugar is indeed addictive. I emerged from it feeling great,
having conquered much of the anxiety and irritableness that is typical
of people addicted to substances, and am now fit enough to surf the big
waves of the Pacific every morning even at the advanced age of 57.
Many doctors hesitate to talk about sugar because they themselves are
sugar addicts and do not have the courage to do what Talbott did.
Complicating the issue is that western medicine does not officially
recognize sugar, or diet in general, as a cause of diseases including
cancer.
I have asked people I know going
through cancer treatments and none are told to avoid sugar. In fact if
they are losing weight because of the treatment, they are encouraged
to eat it.
Wendy Dussault
Wendy Dussault
Dr. Mark Hyman states, “We are all programmed to like sugar. New research shows some are genetically much more prone to sugar and food addiction
than others. I have observed this in my patients, but now it is
becoming clear why some have more trouble kicking the sugar habit than
others. The science demonstrating that people can be biologically
addicted to sugar in the same way we can be addicted to heroin, cocaine
or nicotine is clear. Binging and addictive behaviors are eerily
similar in alcoholics and sugar addicts. In fact, most recovering
alcoholics often switch to another easily available drug: sugar.”
Sugar Moderation
You don’t have to avoid every bit of sugar in your diet. Nor should
you avoid all carbohydrates. In fact, the best sources for healthy,
complex carbohydrates such as vegetables, fruit, whole grains, and
legumes (beans), are the very foods that appear to fight cancer best.
However, if you have already been hurt by sugar and its constant spiking of insulin (excess insulin is toxic which makes sugar toxic for that very reason) then you need to go through a period of sugar detox to reset your pancreas back to the way it was before you abused it.
Sugar causes the most havoc when it is consumed all by itself, i.e.,
without (or with very little) protein, fat, or fiber. Eating sugar with
some protein, some fat, or some fiber helps your body process sugar
more slowly, and this means that your body does not overproduce
insulin. In short, protein, fat, and fiber help your body process sugar
in a more healthful way. Whole fruit is a much better choice than
fruit juice because it contains fiber that helps balance out the sugar
in fruit.
The point is that not all sugars are bad but too much
sugar without enough protein, fat, and fiber to balance it out causes
our body to make too much insulin, thus storing all the sugar as fat.
Overproduction of insulin can be blamed for spurring cancer cell
growth. Bottom line: Limit the simple sugars in your diet, the ones
that, from an evolutionary standpoint, were not meant to be part of the
human diet in the first place.
[1] Is there a role for carbohydrate restriction in the treatment and prevention of cancer?; Klement RJ1, Kämmerer U.; Nutr Metab (Lond). 2011 Oct 26;8:75. doi: 10.1186/1743-7075-8-75; http://www.ncbi.nlm.nih.gov/pubmed/22029671?dopt=Abstract&holding=f1000,f1000m,isrctn
[3] Q&A: “Toxic” effects of sugar: should we be afraid of fructose?
Luc Tappy;BMC Biology 2012, 10:42 http://www.biomedcentral.com/1741-7007/10/42
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