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> "The taste of sweetness, whereof a little more than a little is by > much too much." > > - Henry IV, Part I > > There's no doubt that Americans are addicted to sugar. We consume an > > average of 150 lbs. per person per year. (Appleton, p.10) For many > of us, that means we eat our own weight in sugar every year! So it > might be helpful to find out what that means - what sugar really is, > > what food value it has, and what problems it causes. > > The sugar industry is big: $100 billion per year. As with any other > > billion dollar business, there's bound to be a ton of information > that will support such an empire anywhere you look - the media, > bookstores, advertising, etc. Boats like this don't like to be > rocked. > > On the other side is a group claiming that white sugar is poison, a > > harmful drug, barely differing from cocaine, etc. > > Some claims are true; others are unreferenced opinion, often > bordering on hysteria. > > For our purposes, we'll focus on what we really can verify about > sugar, and hopefully avoid the errors of disinformation on both > sides of the fence. > > > WHAT IS SUGAR? > > That's easy - it's that white stuff in the sugar bowl. Refined white > > cane sugar is only one type, however. There's also brown sugar, raw > > sugar, fruit sugar, corn sugar, milk sugar, beet sugar, alcohol, > monosaccharides, disaccharides and polysaccharides. > All these are also sugar. > > Start with white sugar. It is made by refining sugar cane, a process > > involving many chemicals. > Or from beets, whose refinement also involves synthetic chemicals, > and charcoal. > The big problem is that the finished product contains none of the > nutrients, vitamins, or minerals of the original plant. > > White sugar is a simple carbohydrate, which means a fractionated, > artificial, devitalized by-product of the original plant. > > The original plant was a complex carbohydrate, which means it > contained all the properties of a whole food: > vitamins, minerals, enzymes. > > Refined sugar from beets and cane is sucrose. Up to the mid 1970s, > sucrose was the primary sugar consumed by Americans. > That changed when manufacturers discovered a cheaper source of > refined sugar: corn. > > A process was evolved that could change the natural fructose > in corn to glucose, and then by adding synthetic chemicals, change > the glucose back into an artificial, synthetic type of fructose > called high fructose. (Freeston) > > High fructose became big real fast. In 1984, Coke and Pepsi changed > > from cane sugar to HFCS. True connoisseurs could tell the > difference, but there weren't many of us. > Today high fructose corn syrup (HFCS) is the preferred sweetener in > > most soft drinks and processed foods. > Read the labels. As of 1997, worldwide production of HFCS exceeded 8 > > billion kilograms. > (Freeston) > > Remember, natural fructose is contained in most raw fruits and > vegetables. It is a natural food. Moderate amounts of natural > fructose can be easily digested by the body with no stress or > depleting of mineral stores. > Natural fructose does not cause rollercoaster blood sugar, unless > the person overdoes it. Natural fructose is not addicting. > > High fructose corn syrup, by contrast, cannot be well digested, > actually inhibits digestion, is addicting, and causes a great number > > of biochemical errors, as we shall see. > > HFCS is artificial; a non-food. > > In this chapter sugar means refined, synthetic sugar from beets, > cane, and HFCS. The harmful physical effects are essentially the > same from all three. More later. > > > WHAT ARE CARBOHYDRATES? > > Everyone knows that food comes in three forms: fat, protein, and > carbohydrate. Most foods have all three, in varying proportions. > > Carbohydrates are made of carbon, hydrogen, and oxygen. The main > carbos are sugar, starches, and cellulose. (Dorland, p121) > > Sugars are sweet carbohydrates, either single or double molecules: > monosaccharides or disaccharides. > > Starches are the main form of carbohydrate storage in plants. > > Starches are polysaccharides, which means strings of more than two > carbohydrate molecules. > Starches break down to sugars - that's why > if you keep a cracker in your mouth for a minute, it begins to taste > > sweet. > > Cellulose is made of long, fibrous strings of carbohydrate, mainly > for structural support of a plant.> > It is cellulose that provides us with fiber in the diet. > > Fruits contain mainly sugars, while vegetables contain mainly > starches. And both contain cellulose. > > > COMPLEX VS. SIMPLE > > An apple contains natural sugar: fructose. A potato contains natural > > starch.> > But these are whole foods containing much more than just > isolated carbohydrates. > Apples and potatoes grown in good soil also contain vitamins, > minerals, and enzymes. > > Such foods are `complex' carbohydrates, meaning that they are > *complete* foods. > > The problem comes in with processed sugar and processed starch. > > White table sugar has no nutrients. White bread is a processed, > artificial starch. These are not foods - they do not nourish.> > We call them simple carbohydrates. Even when they are broken down > to > individual glucose molecules by digestion, it is completely > different from the glucose end-product of a digested apple, for > example. > > > That's because apples don't simply break down into isolated > glucose molecules. > > Other nutrients and co-factors are present, which are necessary for > > the body to make use of the glucose: > enzymes, minerals, vitamins. > > White sugar and white bread require enzymes, vitamins, minerals, and > > insulin from the body in order to act. > And the action is one of irritation, removal, and defense instead of > > nutrition. > > All enzymes and nutrients have been purposely removed from white > sugar and white flour by processing. > The result is a synthetic manmade carbohydrate, occurring nowhere in > > nature. The body regards such as a "foreign" substance as a "drug". > > > > > Another way to look at it is this: > when complex carbohydrates are broken down, the result is a usable > glucose molecule. > > When simple (refined) carbohydrates are allowed to ferment in the > digestive > tract because they can't be broken down,> the results are alcohol, acetic acid, water, and carbon dioxide. > (Dufty p 183) > Not so usable, except for the water. > > In addition to these by-products, simple carbohydrates do increase > blood glucose by an unregulated, unnatural amount. > And this is the real problem with refined sugar: the quantity of > pure glucose suddenly taken in. > > Most books, most doctors, and most nutritionists fail to make this > simple `distinction' between simple and complex carbohydrates. > > They talk about apples and Coca-Cola both as carbohydrates, > > because they say that both ultimately break down to glucose, and > that's the form > the body needs. > > It's the standard medical approach. Same mentality that thinks > vitamin C is ascorbic acid (see Chapter 11). The same > mentality that thinks that milk is a good source of protein, or of > calcium.> Loads of information, very little understanding. > > These are the type of nutritionists who confuse organic gardening > with organic chemistry, and talk about when you buy organic produce > > in the supermarket, that's the kind that is carbon-based. > Or the type of "nutrition" mentality that has bypass patients eating > > mashed potatoes and gravy and canned sugar drinks the day after > surgery so > they'll "get their strength back." > > > > Most nutritionists are trained to think that diabetes is genetic and > > therefore may have to be controlled with drugs. > Like any other area that concerns health, most of what is published > > about diet and nutrition is unfounded speculation. Worse if they > have credentials. Don't get me started. > > With sugar, ingestion is far different from digestion: just because > > you ate it doesn't mean you can use it. > This is why counting calories and food combining and blood typing > and the Zone and other > passing fads are so irrelevant: it doesn't matter what you eat; it > matters what you digest. > > If you re-read the last three sections, you probably now know more > about sugar than 90% of health professionals. > This will become obvious when we get to diabetes. > > > MINI HISTORY > > Sugar Blues by William Dufty was a classic book of the mid 1970s. In > > a compelling, informal fashion, the book provides a broad historical > > and political sketch of sugar economics from the 15th century to the > > present. > > Dufty thoroughly references his basic data with respect to > the trade empires that emerged around sugar: molasses, rum, and > slaves. The taxes on sugar alone brought great wealth to the rulers > > of England, France, Spain, and Holland, as well as to the slave > traders, shipping merchants, and plantation owners. (p. 33) Many > modern fortunes whose names we would recognize today were amassed at > > this time. > > Dufty draws interesting parallels between opium and sugar, as both > were things we don't really need, both became sources of huge > revenues and taxes, both have some dark history involving immense > human suffering, and both can cause physical degeneration and death > > after a long period of dependence. > > > REFINING CAME LATER > > During the first centuries of the sugar industry, cane sugar was > made into molasses and rum, for shipping across the oceans. Sugar > itself was raw; light brown in color, and still retained some of the > > original nutrients. > > Natural sugar doesn't cause diabetes; if you eat > too much natural honey, you just get sick. > > The refining of sugar cane evolved gradually, and spread all over > the world in a short time. Refining began with old stone mills, > powered by rivers or windvanes, where whole wheat was ground into > flour. > As time went by, machinery got better and better at removing > the outer husks from the wheat and leaving behind only the white > inner simple carbohydrate, devoid of minerals and vitamins. Same > with beets and cane. > > Processing methods, which stripped away all vitamins, mineral, and > enzymes, got so good at making a consistent > product of white crystals, that the price of sugar went down and > down, all over the world. > > Sugar consumption, however, went up and up. What used to be a > delicacy only for the rich, evolved to becoming a staple for > everyone. > Most sources estimate that today sugar makes up about 20% > of the calories of the average American diet! Just imagine - that > means that on the average, 20% of what Americans eat has no nutrient > > content. Worse yet, it's physically destructive, as we will see. > > Dufty offers layer upon layer of proof that modern mankind is > degenerating, devolving as a race, becoming sicker and weaker decade > > by decade.> > Certainly nothing in the 20 years since Sugar Blues came > out can dispute that idea: look around you. > Seems like half our school kids are either on Ritalin, inhalators, > or some kind of allergy medicine most of the time. Look at the rise > > of degenerative disease. > > In a more scholarly work, Dr. Weston Price had come to the same > conclusions in his landmark journal Nutrition and Physical > Degeneration. In the 1930s, Dr. Price travelled around the world > examining the teeth and skulls of every primitive race he could > find - American Indians, Swiss Alps villagers, Eskimos, aborigines, > > Scottish primitives, Fiji islanders, and more. > > Price's conclusions are not subject to debate - instance after > instance, when a people would become exposed to western foods - > white sugar and white flour - within a very few years, they would be > > experiencing rates of tooth decay, tuberculosis and arthritis equal > > to the "civilized" nations. > > Price found that as long as a group of people could remain isoloated > > and eat their 'primitive' simple foods, the rates of tooth decay and > > degenerative disease were > practically zero. > Price's work has never been challenged. > > > HOW MUCH SUGAR DO WE REALLY NEED? > > White sugar, none, > > according to Dufty. But modern needs are > something created by commerce, by advertising, by politics.> > How many > people do you know who drink at least one 12 oz soft drink per day? > > If the sugar from each bottle could be crystallized out, it would > amount to 10 teaspoons. (Appleton, p 16) Put 10 teaspoons of sugar > in the bottom of an empty coke bottle and look at it. Is that a lot? > > > In a normal bloodstream, which is about 5 liters, approximately 2 > teaspoons of glucose should be circulating at any one time. That > means that one coke raises the blood sugar to 5x its normal level, > for at least four hours. > > Now stop here a minute. This is one soft drink. Do you know anyone > who drinks more than one soft drink per day? How about per hour? Do > > the math. > > To that, add the sugar in desserts, ice cream, jams, jello, > artificial fruit drinks, and candy. > This is not even mentioning hidden sugar found in ketchup, processed > > meats, baby food, > condiments, cereals, and most other processed foods whose label you > > may chance to read. > And by the way, did you know that alcohol is a sugar? So add wine, > beer, liquor. And even tobacco! Getting the picture here? Think you > > know anyone with only 2 teaspoons of glucose in the blood? > > > SUGAR ABSORPTION > > The simplest sugar of all is glucose. Both natural and processed > sugars ultimately break down into glucose, which is a single > molecule. Glucose is readily absorbed through the digestive tract. > It goes immediately into the bloodstream. > > Glucose is necessary for cell function, especially brain cell > function. > The level of glucose in the blood is a very big deal. Too much and > we become diabetic; too little and we pass out. > > The body has figured out many ways to try and keep the glucose level > > within a certain range: 90 - 140 milligrams per deciliter. (Guyton, > > p 863) > The pancreas and the adrenal glands work together to fine-tune blood > > sugar levels at all times. As the blood flows by, the pancreas > senses the high glucose content and puts out insulin. Insulin gets > rid of the glucose in two ways > into the cells---storage in the liver, in the form of glycogen > . > The adrenals do the opposite; when blood sugar is too low, they send > > a hormone called ACTH to the liver to get some of the stored glucose > > out of storage. The body is then ready for action: fight or flight. > > > A great system, evolved after countless millenia, perfectly capable > > of balancing blood sugar, with a diet of natural foods. > > Then manmade > sugar came on the scene - a compound that nature could never have > invented. > > This new chemical, offering so much refined glucose to the > bloodstream without the benefit of the usual accompanying fiber, > minerals, vitamins and enzymes - was an assault on a human > biochemistry that had evolved over the centuries. > > All these precious stores of nutrients which the body had other > plans for, must now be > mobilized and used up in order to deal with 150 pounds per year of a > > devitalized non-food. Hence the phrase 'malnutrition of the > affluent.' > > > LAST CALL FOR ALCOHOL > > Alcohol is a sugar. It is a refined sugar, and more - it is a > fermented sugar. Fermented means half-digested. > > In the CANCER chapter, we saw how cancer thrives in an environment > with little or > no oxygen. > That's why cancer loves refined sugar - not being well > digested, sugar ferments in the body.> > With alcohol, it's already fermented when we drink it. Fermentation > > uses up oxygen - that's > what the bubbles are in the distillation of wine, beer, or whiskey - > > it's oxygen leaving. > > We know the sources of alcoholic beverages: > > beverage -------- source > > wine----- grapes > beer----- barley > whiskey ----corn or rye > gin------- rye and juniper berries > rum------ sugar cane > vodka----- wheat > > > These alcoholic beverages are the fermented sugars of the individual > > fruit or grain. Alcohol is a super-refined substance. It enters the > > body with no vitamins, minerals, or enzymes to aid in its breakdown. > > > At least sugar products must pass through the digestive system > before entering the bloodstream. But alcohol is absorbed into the > bloodstream immediately, right through the stomach. > Alcohol makes an immediate assault on all the body's stores of > enzymes, insulin, vitamins, and minerals, which seek to break it > down and maintain the blood's delicate pH. That's how alcohol ages > the body so fast - > that's why many alcoholics look so old. Chronic dehydration. (See > Water chapter) > > All the information in this chapter about white sugar can be applied > > to alcohol as well. The bad effects on the body systems are much > worse from alcohol, however, because refining has taken that extra > step - fermentation - to create something nature never would have > dreamed up. > > Remember that bit of PR a few years ago about how drinking a little > > glass of wine prevents heart attacks? > > The only benefit was the natural pycnogenol antioxidant in the > grapes - you could get the > same effect from drinking grape juice. Another Orwellian marketing > masterpiece, from the same people who brought you folksy gems like > > an aspirin a day prevents heart attack > milk builds strong bones and teeth > > > > ENERGY KICK? TRY ENERGY DRAIN > > No matter what athletes you see on TV commercials chugging famous > soft drinks, none of them is that stupid. What are they drinking on > > the bench? Water. > > The illusion of energy from refined sugar is > something that sugar advertisers have capitalized on for decades. > That initial burst of nervous energy is immediately followed by a > body in crisis wasting energy trying to bring things back to normal. > > These efforts make the body tired, sleepy, and run down. > > Not just sugar advertisers, but many of the medical "experts" who > were hired guns for the sugar empire wrote thousands of "research" > papers proving that sugar was beneficial and gave people energy. > Dufty cites examples of this deception over three centuries. It's > still going on today; examples can be found practically every month > > in the popular magazines. > > You gotta figure that billion dollar > industries can afford to buy a few scientists along the way. > > The initial blast of energy is the adrenal shock reacting to a non- > > food in the system. Fight or flight. > > Refined sugar stimulates a whole range of physiological responses, > all of which are unnecessary, all of which waste the energy of the > cells and systems, and all of which are followed by condition of > exhaustion soon after the brief rush subsides. Then you're down and > > the monkey needs another bump. > > > WHAT DOES REFINED SUGAR REALLY DO TO THE BODY? > > An excellent chart on pp 68-72 of Appleton's book gives a quick > overview. Some excerpts: > > Refined sugar: > > suppresses the immune system > causes hyperactivity in children > kidney damage > mineral deficiencies, especially chromium, copper, calcium and > magnesium > makes the blood acidic > tooth decay > advances aging > digestive disorders > arthritis > asthma > Candida albicans > decreased blood flow to the heart > causes osteoporosis > causes food allergies > causes eczema > atherosclerosis > free radical formation > loss of enzyme function > increases liver and kidney size > brittle tendons > migraines > blood clots > depression > > > > Appleton references each one of these problems with a different > study. > These symptoms are just various manifestations of one main > mechanism: sugar cannot be digested. > Sugar inactivates digestive enzymes. > > It remains in the tract, fermenting. Some of the toxic mass > gradually seeps into the bloodstream where it acidifies the blood. > The body tries desperate measures to maintain the normal pH of the > blood. > > The above symptom list shows the end-results of those > efforts, the signs of their failure, or else the degeneration of a > tissue that has become the final resting place for fermenting debris > > in an overloaded system. > > > ACID BLOOD > > As we saw in the Water chapter, pH is a big consideration when soft > > drinks are taken in. > If you pour a glass of Coke into,b> 10 gallons of water, the pH will > > drop from 7.8 to 4.6 immediately. (Whang, p 22) Our survival range > is pH 7.3 - 7.45 in the blood. So obviously > the body has to go through all kinds of complicated steps to keep > our 5 liters of blood from getting too acidic. > > This process wastes vitamins, minerals, and enzymes which should > have been used for > normal metabolism. > > See how sugar can age the body? Worn adrenals, > used-up pancreas. > > Another problem with an over-acid digestive tract is that the good > bacteria, the intestinal flora, are destroyed. > > Their job was the final stages of digestion. > Without them, rotting and stagnation of food is promoted, instead of > > digestion. Half-digested carbohydrates > are described as fermented, just like with making wine or liquor. > > The half-digested carbohydrates leak into the bloodstream intact and > > cause problems in the joints, muscles, organs - any place they > lodge. > > Examples of diseases that come about in this manner: > > > - osteoarthritis > - hepatitis > - cirrhosis > - kidney disease > - chronic fatigue > - colitis/irritable bowel syndrome > - Candida albicans > - reflux/heartburn > - chronic allergies > ---------------(See COLON chapter) > > > Candida albicans is a common yeast infection that goes all through > the body. Many researchers estimate that as many as 80% of American > > women may have Candida. (Anderson) > > The #1 way Candida occurs is floral imbalance—normal flora keep > Candida and other potentially bad organisms in check. Not only does > > half-digested sugar kill off the good bacteria. > In addition, Candida thrive on it. So it's a double > whammy, the way sugar promotes Candida albicans. > > > > ENZYME DISRUPTION > > Many of the problems listed on the previous page are the result of > incomplete digestion and breakdown.> > Refined sugar has the ability to change the shape of our normal > digestive enzymes. (Appleton, p 65) > > As we saw in the Enzymes chapter, there's a lock and key thing going > > on here. > > Enzymes are proteins that have specific shapes in order to > break down other specific molecules. > > When refined sugar changes the shapes of the digestive enzymes that > > are present for the express purpose of digesting that refined sugar > -> see what happens?> > The sugar doesn't get digested. It just sits there and rots. > > Fermentation. > > This is why drinking a coke or a beer just before dinner will kill > your appetite. And interfere with your ability to later digest the > fats and proteins in the meal. > Sugar destroys the digestive enzymes. > > > MINERAL IMBALANCE > > Besides enzyme destruction and acidifying the blood, sugar depletes > > the body of minerals. > > Most of the damage to the body resulting from > sugar can be traced to one of these three events. > > As we saw in the Minerals chapter, many life functions of cells and > > tissues are dependent on the presence of minerals.> > The action of many vitamins are dependent on the presence of > minerals. > First off, we have seen the importance of chromium for insulin to > operate. A double threat is happening with chromium: > > > - chromium is depleted as the body attempts to metabolize and remove > > white sugar > > - as the stores are used up, there won't be enough chromium left to > > allow the available insulin to work. > > > For this reason, many people who are being diagnosed diabetic may be > > just chromium deficient.> > Even if insulin is present, it cannot operate on sugars without > chromium as a co-factor. (Appleton, p 61) > Very often chelated chromium supplements together with eliminating > refined sugar from the diet can normalize a patient who was > incorrectly labeled as diabetic. > > Sugar also causes osteoporosis, by the following mechanism: In order > > for calcium to be used by the cells, there must be a proper amount > of phosphorus also present in the blood. > > Without the correct ratio of calcium to phosphorus, the calcium is > in the wrong form - a harmful form. A form that precipitates out of > > solution and forms stones in the gallbladder, kidneys, and liver. > Sugar wastes our phosphorus stores. > Soft drinks contain phosphoric acid, which further disrupts the > phosphorus balance. (Appleton, p 83) > > Without the right form of calcium in the blood, the body borrows > calcium from the bones and teeth. Dr. Weston Price proved this in > the 1920s. > (Price) > It is the imbalance of calcium caused by refined sugar which causes > > tooth decay, even more than the acidic saliva attacking the exterior > > enamel of the teeth. > > Here's another difference between raw and refined sugar. > Raw sugar doesn't rot the teeth. According to Royal Lee > > "Refined sugar has lost its minerals and will pick up minerals right > > out of the tooth.., > > you can take a freshly extracted tooth and soak it in raw sugar > solution, and it will have no effect.. You soak it > in the refined sugar and you will eat it full of holes." > Conversations, p 46 > > THE GLYCEMIC INDEX > > The suffix -emia at the end of a word means in the blood. Glycemia > means glucose in the blood. > > All foods containing carbohydrates affect the blood sugar > differently.> > In 1981, David Jenkins came up with a way to compare > foods with respect to their effect on blood sugar. (Miller) > > He called it the Glycemic Index. The GI is based on glucose, which > has > a value of 100. An apple for example has a GI of 38 and is therefore > > said to be low on the Glycemic Index. > White bread which is rated at 70 is said to be high on the GI. > > White sugar (sucrose) is refined and readily absorbed. Though it is > > high on the glycemic index (65), white sugar interferes with normal > > digestion of other foods in the stomach and intestine. > > White sugar causes sharp drop-offs in blood sugar level after it is > > removed from > the blood, because it has destroyed digestive enzymes necessary for > breaking down the other food that is still in the tract, waiting to > > be absorbed. > > Natural fruit sugar, or fructose is generally low on the glycemic > index (23). (Miller, p.29) Fructose is quickly and easily used by > the cells and thus removed from the blood. > > Here we see one of the common errors of Junk Science and the > Everybody's-A-Nutritionist phenomenon. > > Some "experts" will say that it's bad to drink natural fruit juice > because of all the sugar. > > Such a notion is completely without foundation, and shows no > understanding of whole foods, the importance of enzymes, or the > Glycemic Index. > > Fruits contain within them the enzymes such as maltase and invertase > > necessary to break down their fructose into usable glucose. > The glucose is then either used as fuel or stored. > > > People don't get diabetes because they drink too much orange juice.> > They get diabetes from drinking a six-pack of cola every day, or > that box of donuts, or a quart of ice cream. > > > In addition,fruits are loaded with whole food vitamins, minerals, > cellulose and natural antioxidants. These are fundamental nutrients. > > > Alternative-Lite holistic practitioners making recommendations for > cancer patients who have refused standard treatment sometimes tell > the patients to avoid fruits and fruit juices because "cancer loves > > sugar." > Such unfounded advice is not only incorrect; it deprives the > patient of an important source of nutrient forms which is are > essential for fighting cancer and boosting the immune system: > antioxidants. > (See Cancer chapter.) Most credible holistic nutritionists, like > MacDougall, Robbins, Dufty, Schultze, Gerson, et > al., realize that normal amounts of both fruit and vegetable juices > > are extremely useful for anyone trying to overcome any immune- > challenging disease. > > > DIABETES > > The ancient Greek physician Hippocrates never even mentions > diabetes. (Dufty, p.7 > Before refined sugar came on the scene, diabetes did > not even exist. > > The English physician Thomas Willis first identified and named > diabetes in 1674, after England's annual sugar consumption had gone > > from zero to 16 million lbs.> in the previous 200 years. But Willis was unable to say anything > bad about sugar since he was King > Charles' personal physician, and Charles was making a ton of gold > off the sugar trade. (Dufty, p. 75) > > Very good statistics were kept in Denmark, comparing refined sugar > intake with diabetes deaths: > > > year......lbs. consumed per person.....deaths from diabetes/ 100,000 > > > 1880...............29.......................... 8 > 1934...............113......................... 18.9 > > > Years of loading up on indigestible sugar wears out the pancreas. > > You'll remember that insulin, produced by the pancreas, is supposed > > to allow sugar to be taken into the cells and used. When the body is > > young, the pancreas works well.> > Excess sugar in the teen years gets the pancreas used to > continually dumping lots of insulin into the bloodstream to get > ready for the day's sugar load. Since insulin > only lasts about 15 minutes, the pancreas may have to work all day > long. > > Here's where the rollercoaster first begins: all that free > insulin will serve to abnormally lower the blood sugar on those > occasions when the person forgot to eat his usual 10x normal sugar > intake. All that insulin, and all it's got to work on is a normal > level of blood glucose. Enter hypoglycemia - low blood sugar. > > The body gets accustomed to excesses of both sugar and insulin. For > > awhile. Funny how pigging out on sugar causes low blood sugar, but > that's how it happens. > A few years later, when insulin no longer can keep up with the > incoming daily sugar fix, the pancreas finally gives up.> > Unused sugar builds up higher and higher in the blood. The kidneys > > try > their best to excrete it, causing the classic 'sweet urine' sign. > > That's what diabetes is: constantly high blood glucose. The idiotic > > solution is to take a drug to get rid of all that extra glucose, > instead of simply to stop eating 10 or 20x as much sugar as the body > > can handle. > > Thus we see the stupidity of recommending candy for diabetics > to "keep their blood sugar up." Candy just keeps the rollercoaster > going for another ride. > > Glucose is the prime fuel source needed by the cells. The person > becomes ill because all this glucose is in the blood, but not in an > > environment that it can be used by the cells. So the body starves. > > Gradually, other problems occur: > > > extreme thirst > frequent urination > ravenous hunger > dizziness > disorientation > memory loss > coldness in hands and feet > bruising > weight loss > kidney disease > fatigue > the shakes > sores and cuts that don't heal > headaches > skin eruptions > > > Sound like a blind date? > > What is the medical approach to diabetes? Same as the medical > approach to anything: sell as many drugs as possible. In this case > it's synthetic insulin to the rescue, or at least drugs like > glucophage and glypizide. > > FAKE INSULIN > > The discovery of insulin was supposed to be the big savior. The 1923 > > Nobel Prize went to Sir Frederick Grant Banting and John Macleod for > > the discovery of insulin. > > At first, insulin was difficult to make, and expensive. Only rich > diabetics could afford to have glandular > extracts from animals injected into their blood to compensate for > their own spent pancreases. > > But with the arrival of synthetic insulin, which a diabetic would > have to inject daily for the rest of his life, all the alarms at the > > drug companies went clang.> > Fake insulin could be patented, mass > produced and sold from now till the end of time! This was a very big > > deal, especially with the unstoppable rise in white sugar > consumption, which would insure an endless stream of new diabetics. > > > Dufty tells of a much more important discovery that occurred the > year after insulin was discovered, which was kept quiet. In 1924 a > top researcher named Dr. Seale Harris discovered the connection > between too much insulin in the blood and hypoglycemia.> > He found out the obvious: all that daily white sugar called up too > > much insulin. > Too much insulin in the blood got rid of too much glucose in the > blood, making the patient weak and dizzy when the blood sugar got > too low.> > But what sentenced Dr. Harris to the Hall of Obscurity for > all time is that his solution was not some manmade pill that would > make billions for the drug companies. No, Harris's solution to > hypoglycemia was obvious: stop overloading on white sugar, and thus > > normalize natural insulin production. > > No Nobel Prize for Harris. The medical approach is always the same: > > if an imbalance cannot be corrected by a new drug, > > any natural remedy, like sensible eating, is called "unscientific." > > > Do doctors want to screen people by repeated Glucose Tolerance > tests, just to make sure they're really diabetics before they're > sentenced to a life of fake insulin? > Are you kidding? Some people > are put on insulin after a single lab test with a borderline high > reading of blood glucose. Or at least given the prescription for the > > two G drugs listed above. > > WHAt's WRONG WITH THESE DRUGS? > > First off, fake insulin. > > Synthetic insulins are of three main types: > > > - rapid acting > - intermediate acting > - long acting > > > Some fake insulin comes from yeast. Scientist have found how to get > > a compound that is structurally identical to human insulin from > baker's yeast. (Physicians Desk Reference, p 1917) Or from E. coli > bacteria (p. 1463) Or from pigs: pork pancreas! (p 1477). > > There can be many different combination prescriptions depending on > the > doctor's opinion (guess), mixing the three types of insulin at > certain times during the day. For each type - rapid, intermediate, > and long acting - there is a multitude of different brands to choose > > from. > > Like Baskin-Robbins. > > The main problem is that even though they pretend it's the same > exact thing as the insulin the body produces, it really isn't.> > It's the usual science/numbers game, pretending that the body is > just a > car, and if we figure out the parts, we can replace anything. Or > like if you dumped all the ingredients for a cake into a mixing bowl > > and just stirred it all up, what kind of a cake could you expect? > > The catch here is timing. The body knows precisely when to put out > exactly the type and amount of insulin from the pancreas that is > needed. > > The whole blood sugar regulation process is an extremely > sophisticated affair, involving the adrenals, the liver, and the > thyroid in addition to the pancreas.> > We only know part of the story. There's a lot more to the swirling > > mystery of blood sugar than just > figuring out the structure of insulin. Proof of that is diabetes has > > risen to the #7 cause of death in the U.S. today. (Centers for > Disease Control) > > Secondly, glucophage. This is a pill given to patients who are first > > diagnosed with diabetes. Glucophage artificially controls blood > glucose by interfering with the body's normal rates of glucose > absorption. > > Although the manufacturer warns that diet restriction > should be the primary means of controlling diabetes, (PDR,, p. 797) > > in practice glucophage often may be prescribed after a single high > blood sugar reading, without the certainty that the patient actually > > is diabetic. And rarely are diet choices evaluated. > > Glucophage has several major side effects, which are seldom > mentioned: > - kidney damage > - lactic acidosis (fatal 50% of the time) > - nausea > - vomiting > - abdominal bloating > - anorexia > - heart Attack> > - p 798 PDR > > > Glipizide is the other popular diabetic pill. This drug requires a > functioning pancreas. Glipizide artificially kick- starts the > pancreas to produce more insulin. (PDR,, p.2182) The actual way the > > glipizide lowers blood glucose is unknown. > - Perhaps that's why it has > major side effects, listed by the manufacturer: > > > - increased risk of cardiac mortality > - kidney disease > - liver disease > - hypoglycemia(!) > - loss of control of blood glucose > - constipation > - skin rashes > - anemia > - dizziness > - headache > > > Outside of that it should be fine. > > All you guys out there on these G drugs --your doctor ever tell you > > any of this? > > Whether you're talking about manmade insulin or diabetes drugs in > pill form, one fact has not changed since 1923: > > these drugs have never cured one person of diabetes. > > Think about it. Did you ever in your life know of a diabetic who > shot insulin or took these drugs for many years, who eventually > recovered and was fine, with a normal life? Of course not. Did you > ever hear of a diabetic who was told to stop eating white sugar? > > Of course not - instead they tell the diabetic to eat more sugar > when > he feels weak! > > That's the game: the point of diabetes drugs is never > health or recovery or curing the disease. It's always aimed at one > target: sell more drugs. > > What's the goal of medical therapy? As always, cover up the > symptoms. Since most doctors have no background in nutrition, they > generally tell the patient that diabetes is a disease which he will > > now have for life, that it was genetic, and the only way to control > > it is with drugs. > - > - The doctor won't even ask about the patient's > recent diet - such information is irrelevant in making the drug > sale. Many actually go so far as to say that what the patient eats > will have no effect on the disease, now that the pancreas is worn > out. This is why dietary advice is absent after a diagnosis of > diabetes is given. > > The absurdity and error of such recommendations are appreciated by > the thousands of patients, initially diagnosed as diabetic, who have > > cured themselves completely, > > simply by cleaning up their diet. > > Dr. Stephen Gyland proved in the 1950s, like dozens of other healers > > after him, that the only way diabetes can be actually cured is to > change the diet radically. (Gyland letter) There are many holistic > programs which demonstrate consistent success in reversing adult > onset diabetes, the most common type. > > Take a wild guess what the first step is, in the healing process. > That's right; no more refined > sugar. Including alcohol. > > This sounds very simple, but in reality it's incredibly difficult. > Look what the patient has to overcome: > > > 1. He doesn't want to give up sugar. He's addicted to it, loves the > > taste, and needs the short-lived euphoria. > > 2. The doctors don't say the patient has to give up sugar. In fact, > > the doctor will tell the patient to eat candy when he feels light > headed, to "bring his blood sugar up." > > 3. Sugar is everywhere: in most foods, in a thousand forms, and it > lines the checkout aisles that people have to wait in to buy > groceries. > > 4. There's going to be an unpleasant withdrawal period. > > > This is where medicine is so well-positioned. Medicine is saying, > Don't worry about a thing.> - We'll take care of everything. Give us > the responsibility for your health, and go on eating whatever you > want.> - > - Your sugar-binges for the past 20 years didn't bring on > your > diabetes; it's genetic > > For a weakening, softening society with declining health, diabetes > medication is the perfect solution.> - It delays the decision, takes the pressure off, and avoids > > unpleasant pro-action. Great! I can > keep on drinking coke, like everyone else! All I have to do is take > > these pills and the doctor says I'll be fine. Lots of people are > doing it. > That's for sure. Lots of Americans are on diabetic medication. And > the fact that medication has never cured anyone of diabetes has made > > us a country where diabetes is now, did I mention, the 7th leading > cause of death! > > SUGAR AND THE IMMUNE SYSTEM > > On the way to becoming a full-blown diabetic, lots of other problems > > arise from overdose of refined sugar. The most obvious is the > destruction of the immune system. > > If you're old enough, ever notice how children today seem to be sick > > all the time, compared with 20 years ago? > - > - Today they've always got colds, they're always running to > the doctor for antibiotics, cough > medicine, or spray inhalators. > And what else are they always running > for? What is their primary reward for 'being good'? > - Sugar. > > The whole absurdity of the chase-your-tail drugs and big money sugar > > game was brought sharply into focus recently by two headlines which > > appeared two days apart in the San Jose Mercury News, one of > California's largest and most insipid newspapers. On 2 Sept 99, the > > headline read : > > "S.J. Unified poised to sign Pepsi-only deal." > > The story proceeded to detail an agreement between Pepsi and the San > > Jose city schools to exclude all other soft drinks from the schools' > > cafeterias and soda machines for the next 10 years in exchange for > kickbacks of nearly $10 million! > > It was so weird - the story wasn't even trying hide the sweetheart > arrangement in any way, or suggest > that it was anything other than business as usual for a private > company to kick back a percentage of the profits in trade for a > juicy public contract. > > Wonder what Coke offered? But the health > issues were not even mentioned - tooth decay, allergies, > hyperactivity, Ritalin, violence - not a word. Just business. > And then two days later, 4 Sept 99, the main headline in the same > paper reads: > > "Asthma at epidemic levels" > > This two-page article, with its 'Gee, I dunno' stance, reported that > > asthma among American school children is higher than it has been for > > 20 years, and increasing out of control.> - > - In its standard disingenuous way, the Mercury pretends to > be > baffled that > researchers and drugs have not even made a dent in the number of > children who walk around schools with inhalators, take multiple > medications, or who die every year from asthma. > > "..asthma remains a medical mystery." > > > The article quotes the CDC (Centers for Disease Control) statistics > > showing how asthma in the U.S. > " grew more than 150% between 1980 and 1998 - from 6.7 million to > 17.3 million" cases." > > > The article states that in some U.S. cities, as many as a quarter of > > the children suffer from asthma. > > Clinton's answer? Increase medical spending from $110 million to > $178 million. Brilliant. Give researchers who after several decades > > admit they still have no idea what causes asthma another $70 million > > to continue their investigations. CDC's David Mannino sounds so > humble when he states that they're like "..a bunch of blind men on > the elephant." > > Now stop here a second. This is just like cancer research. Do you > think if these researchers whose living depends on getting > government research grants actually found a cure for asthma they > would tell us? And then what? They'd be out of a job. As long as > they "keep looking" everybody's happy - the money keeps pouring in. > > > In its plodding, predictable fashion, the Mercury goes on to > highlight those areas where asthma is worst, and talk about > the "epidemic" and quote various experts explaining how mystified > they are. > > And then the requisite heart-rending individual story of > the kid who "can 't even go to school any more because his doctors > can't find a cure " > Come on! > > CURE FOR ASTHMA > > You want your kid to lose his asthma? Stop two things for 60 days: > dairy and sugar. That's all. Just try it. Both are major allergens. > > > As we have seen, sugar inhibits digestion by destroying enzymes. > - > Undigested sugar just stays there in the tract and in the blood, and > > then goes throughout the body, lodging anywhere it can, including > the bronchioles of the lungs.> - > - And what's the body's response to any lung allergen? > Mucus. > Narrows the air passages, and the body goes > into distress because it thinks it's going to suffocate. > > MILK > > is just as bad. The definition of pasteurization is that the milk is > > heated until what? All enzymes are destroyed. > Without enzymes, it can't be broken down, because now man has > created a food that doesn't exist in nature. > > Forget that we're the only species to drink the milk of another > animal. Forget that we're the only species to drink milk after > childhood. > > The main thing is - we can't metabolize > it. (See ENZYMES > > CALCIUM? > > Another joke. Remember all those enzymes that got destroyed by > pasteurization. One of them was called phosphatase - essential for > calcium absorption. We don't get calcium from milk. Children don't > need milk for strong bones and teeth. Milk doesn't prevent > osteoporosis. All these ideas were ingrained into our conscious from > > where? The school dietary "education" programs since the 1950s. Paid > > for by whom?> - > - Right, the American Dairy Industry. > > After you find all this out, the killing blow is when you learn that > > milk causes osteoporosis, because metabolizing all this artificial > manmade food steals calcium from the bones and teeth.> - Who's got the highest incidence of osteoporosis in the > world? Scandinavia, > Germany, and the U.S., especially states like Wisconsin—places with > > what? Highest dairy consumption. (Twogood, Appleton, Howell, > McDougall. Douglas) > > 'Lactose intolerance,' - you always hear that. There's no such > thing. > - > They want to pretend some people have a genetic defect > whereby they can't digest milk sugar. Lactose is milk sugar. But > it's not the milk sugar we're allergic to - it's the milk.> We all have milk intolerance. No one can digest pasteurized milk! > > But we're not allowed to know all this. The above paragraphs > challenge three separate billion-dollar industries: the sugar trust, > > the dairy trust, and the drug trust. > > None of them wants people to discover that asthma and osteoporosis > can be eliminated simply by > removing sugar and dairy from the diet. No, no, that won't do. > That's not "scientific." Diseases are cured by one thing; drugs. > Right? That's real medicine.> > If people change their diets, they won't need all those drugs and > calcium supplements, and even worse, > Clinton won't be giving out any more $178 million presents to try > and discover the "cure " for asthma. > > In his forgotten landmark work, Nutrition and Physical Degeneration, > > Dr. Weston Price proves beyond the shadow of a doubt the association > > between deteriorating health of a country's people and their > exposure to white sugar and white flour. > > So let's bring this twisted puzzle into focus. > > With sugar and dairy, we're talking about immune compromise. > > The main part of the immune system is the white blood cells. Their > job is to circulate and locate foreign stuff. Once they locate > something alien to the body, the white cells attack it, destroy it > and carry it off. > A slight oversimplification, but generally this is > a big part of how the immune system works. > > Refined sugar interferes in many ways. First of all, refined sugar > blocks digestion, allowing undigested food to get into the > bloodstream, thus slowing circulation way down. If the white cells > can't make their rounds, they can't do their job. > > Appleton cites two university studies (p 52) which demonstrated that > > sugar suppresses the immune system by decreasing phagocytosis. > > Phagocytosis refers to the Pac-manlike activity of white cells > munching up foreign stuff. Sugar greatly reduces the activity of the > > white cells' little 'flippers' (pseudopods), which are for reaching > > out to locate foreign debris. > > Secondly, the immune system gets sensitized to refined sugar. That > means it freaks out at first, trying to normalize the blood. But > after awhile, the immune system adapts to the abnormal levels of > sugar, and accepts the idea that it will operate at a sub-normal > level. > > The sugar no longer triggers such a violent response, and as > a result, neither do other foreign agents. The immune system gets > more and more lenient about what level of contamination it will > allow the blood to maintain. > Overall health declines. This is right > out of Hans Selye, the guy who discovered and studied stress. > > A third way sugar depresses the immune system is by sticking to > protein. In the early part of the 20th century, Louis Maillard > proved that refined sugar has a particular capability for sticking > to protein foods, like meat, and forming a strange new complex > called glycenated protein.> > Food chemists call Maillard's discovery > the Maillard Reaction. We lack enzymes for these weird proteins, and > > so they don't get broken down very well in the digestive tract. The > > immune system is then exhausted by trying to attack them year after > > year, since they are foreign material. > > That's why after a big burger and a large coke, you may feel > slightly nauseated. The sugar binds to the meat, making a glycenated > > protein - a foreignburger. > > Funny thing is, the Maillard Reactions have been studied not > primarily by nutritionists, but by food processors.> > Food chemists have evolved very sophisticated methods of gluing > sugar to proteins, > which is useful in the production of bread, pastries, candy, > processed meats and fish, beer, crackers, and coffee. > > Carmelization. Taste and color are their prime concerns, not > nutrition. (Scandrett) > These foods are chemically processed, making it difficult if not > impossible for them to be digested in our bodies. > > Lowered levels of immune response is called immunosuppression. Its > leads to frequent flu, colds, fatigue, and other diseases of > civilization. > > The more refined the diet became, the more > degenerative diseases prevailed - arthritis, allergies, colitis, > diabetes, etc. This is not a theory. > > SUGAR AND OBESITY > > Obesity is defined as being more than 35% over normal weight. In > 1993, 30% of Americans were obese. (Fats That Heal, p 405) At the > present time, nearly half of Americans are in this category! The > percentage increases almost every year. > > Excess sugar consumption is largely responsible for obesity. > > Consuming 160 lbs per year of anything indigestible would probably > have a less than salubrious effect on the body. But in the case of > sugar, it's worse. > > Sugar becomes converted to fat. Excess glucose is > changed to fatty acids, then triglycerides, then stored as adipose > tissue. (Erasmus,p 34) This accounts for Joe Sixpack's spare tire. > Or fat little Johnny, who must have his coke every couple of hours. > > > Worse news is that the types of fatty acids produced from refined > sugar are killer types – the kinds that clog arteries. > > They are not essential fatty acids, which are necessary for complete > > health, and > actually interfere with normal operation of the good, essential > fatty acids. (Erasmus, p 35) > > SUGAR, CORTISOL, AND MUSCLE BUILDING > > The main reason pro athletes don't chug soft drinks is that they > know what sugar does to muscle. As we saw in the Creatine chapter, > muscle is either torn down or built up by the opposing action of two > > hormones: > > cortisol > testosterone > > A third hormone is also involved: insulin. Before this gets too > complicated, keep these three facts in mind: > > 1. cortisol wants to maintain high levels of blood glucose for fight > > or flight situations > > 2. cortisol's favorite target is muscle. Cortisol gets amino acids > from tearing down muscle. The amino acids are then converted to > glucose > > 3. insulin regulates cortisol > > So. We have seen that a worn-out pancreas no longer puts out > sufficient insulin. With no insulin, cortisol is not regulated. > Cortisol then has a free hand to tear down muscle. Sugar works into > > this scenario in two separate ways: > > 1. After many years, a high sugar diet destroys the pancreas's > ability to put out insulin > > 2. processing refined sugar out of the body requires chromium. > Eventually, with a high sugar diet, we are chromium-deficient. > Chromium is necessary to activate insulin. With no chromium, even > the little insulin still present cannot do its job. Result: cortisol > > runs wild and tears down muscle. > > This is why diabetics tend to be flabby - muscle destruction. > > Remember all this after a workout. If someone hands you a coke, > think of canceling out all the good you just did for your muscles by > > the workout. > > TOOTH DECAY > > As noted above, sugar promotes a condition of acidity wherever it > goes - the mouth, the stomach, the blood. In the mouth the pH gets > lower with the presence of sugar. At around pH 5.5, the saliva > begins to dissolve tooth enamel. (Appleton, p98) > > After eating sugar, the pH of saliva may go down to 4.5 and stay > there for 20 minutes or > more. This is why the dentists always say that even if you can't > brush your teeth after eating sweets, at least rinse the mouth with > > water as soon as possible. That would prevent much of the dissolving > > of the tooth enamel. > > Again, the definitive study of the effect of sugar on the teeth was > > done in the 1930s by Dr. Weston Price. Price traveled all over the > globe - Scotland, Switaerland, Africa, the South Pacific, the > Arctic, Australia, America - photographing and examining the teeth > of every primitive civilization he could find. > > The photographs alone contained in his master work Nutrition and > Physical Degeneration > tell an inescapable truth - sugar has been a detriment to the human > > race. In case after case, savages in isolated wilderness had teeth > like ivory, from centuries of eating a traditional, natural diet. > > Then civilization showed up. Teeth became rotten, bones became soft, > > and the new weaknesses were then passed on to the offspring. Then > followed epidemic tuberculosis and arthritis. > > Dufty also talks about > how the missionaries always brought the sugar. And the processed > foods. Then come the slaves, and pretty soon everybody's in the real > > estate business. Ask the Hawaiians. Or the West Africans. > > In 1955, Royal Lee noticed that impoverished people in India > had "one-thousandth the tooth decay" that existed in the U.S. at > that time. > Many of those Indians were starving, and wouldn't cook > anything that didn't require cooking, yet Lee noticed that "only one > > person in eighty had any cavities at all." (Food Integrity, p2) > > Demineralization of bones and teeth is also promoted by the acidic > environment created in the blood by refined sugar. > > Calcium, magnesium, and chromium are squandered in the body's > attempts to rid > itself of this non-food. > > ASPARTAME > > No discussion of sugar would be complete without mention of a > phenomenon unprecedented in history: the marketing of a toxic > chemical as an alternative to a devitalized food. > > Aspartame (Nutrasweet, Equal, etc.) was discovered in 1965 by the > pharmaceutical firm G.D. Searle. The whole story of how aspartame > and diet soft drinks became a billion dollar industry is a dark > tale, beyond the scope of this chapter. > > We will just look at a few highlights here, which should be enough > to make you switch back to pepsi or coke classic. > > Refined sugar is only like a drug; aspartame is a drug. > > Searle, the pharmaceutical compant, was doing research to invent > an "ulcer drug" when a chemist James Schlatter licked his hand one > day to detect a very sweet taste from contact with aspartame. > > Noticing that he did not die immediately, he had an idea for an > artificial sweetener. > > It took Searle and Monsanto 16 years to get aspartame approved by > the FDA. The political implications of this food additive which > could also be added to drugs to make them taste better - powerful > forces lined up at the trough. > > From http://thewinds.org/ we find > > When the FDA approved [aspartame] for human consumption in 1974, it > > went against a body of evidence so enormous as to stagger the > credulity of virtually any thinking person.> > "What most consumers don't know," says Mike Wallace of CBS's "60 > Minutes,is that > aspartame's approval was one of the most contested in FDA history. > > Consumers have reported more than 7,000 adverse reactions to the > FDA, ranging from dizziness to headaches to seizures." > > How could such a toxin get approved for mass consumption? Consider > this: aspartame was OK'd during the Reagan Era. Ronnie's appointee > as FDA Commissioner was Arthur Hull Hays. > A few months after approving aspartame, Hays left the FDA. Take a > wild guess what his > next job was. A top position as consultant for Monsanto's PR office! > > Ain't that America/ for you and me > > From the very beginning, researchers had problems with aspartame's > effects on the body, especially on the nervous system. > > A more complete list of aspartame's side effects is found in a Feb. > > 1994 > report from the Department of Health and Human Services: > > nausea > numbness > muscle spasms > weight gain {!} > rashes > depression > fatigue > excitability > rapid heartbeat > insomnia > vision problems > hearing loss > anxiety attacks > slurred speech > loss of taste > ringing in the ears > vertigo > memory loss > arthritis > > > Other researchers found that aspartame could cause > > > brain tumors > multiple sclerosis > epilepsy > chronic fatigue > Parkinson's disease > Alzheimer's > mental retardation > lymphoma > birth defects > fibromyalgia > diabetes {!} > -------- Blaylock > > > Read these two lists again. This is what people really get when they > > think they're getting what? A "diet" drink that will let them lose > weight and still enjoy soft drinks? > And it still causes diabetes and weight gain? Looks like some more > masterful marketing, the type that sells vaccines and heart > medication and fake insulin and pain killers. > > And the beauty of it is that the drug companies will get > money both ways - > -when people drink the diet soft drinks > -when people then get all these diseases, which require more drugs. > > > Aspartame is a triple molecule composed of aspartic acid, > phenylalanine and methanol (wood alcohol). > > Russell Blaylock, a professor of neurophysiology, is the real expert > > on aspartic acid. In his book, Excitotoxins: The Taste that Kills, > Dr. Blaylock reminds us that MSG is 99% aspartic acid. Aspartic acid > > is a major neurotoxin which can cause virtually any neurological > disorder you can think of. (See above list) > > It does this by producing free radicals that kill nerve cells. > Blaylock has over 500 scientific references to back up this notion > of nerve damage from aspartic acid. > > A chemical that kills nerve cells may mimic several neurological > diseases. > One is Multiple Sclerosis. With true MS, the insulation > around nerves - the myelin - is being slowly destroyed, for some > unknown reason. > > This shorts out the affected parts of the nervous > system. The result is a wide range of possible symptoms - numbness, > > pain, confusion, headache, blindness, organ breakdown, etc. But > aspartame may cause the identical presentation, and be misdiagnosed > > as MS. > > This would render any treatment for the MS useless, > obviously. The point is, if someone has been diagnosed with MS, or > with any other incurable nerve disorder, and they're drinking diet > soft drinks on a daily basis, the physicians may be barking up the > wrong tree. > And the patient will continue to poison himself, maybe > to death. (http://www.cybernaute.com/earthconcert2000/Aspartame.htm) > > > Aspartic acid is very dangerous to infants, whose nervous systems > are still forming and have not developed a defense system as yet. > Very similar to what we saw with DPT shots (Sanctity of Human Blood) > > It may not be wise to give your infant diet anything. > > Phenylalanine is an amino acid necessary for brain function. In > excess, phenylalanine lowers serotonin levels, causing depression. > (Elsas) > > Methanol is wood alcohol. In the 1920s when liquor was illegal, > people would sometimes resort to wood alcohol, even though the > dangers of blindness from doing so were well known. > > Methanol is a by-product of aspartame after aspartame breaks down in > > the small > intestine, from the action of our enzyme chymotrypsin. > > An additional problem with methanol is that it is then changed into > > formaldehyde in the body. As we saw in Sanctity of Human Blood, > formaldehyde is a well-known neurotoxin and carcinogen, documented > in every toxicology and pathology text ever written. > > Researchers found out that digestion is not even necessary to break > > aspartame down into these three toxins. > > If the diet soda sits around > in a room where temperature goes above 86° F, formaldehyde is > produced. (Moser, p 42) > > Other researchers have correlated the neurotoxic components of Gulf > > War Syndrome with the boatloads of > diet soda that sat around in the desert sun for weeks, at > temperatures above 100° F. But such a thing happens every day in > America in warmer climates. Soda delivery trucks aren't > refrigerated. > > Toxicity levels? The EPA has giving methanol as consumption limit of > > 7.8 mg per day. Problem is, a one liter bottle of diet soda contains > > 56 mg of potential methanol! (Monte) > > How could something this toxic be approved by the FDA? That's > simple. The demand. By 1986, Americans were drinking 20 billion cans > > of diet soda per year, all of it with aspartame. > > (Metzenbaum) In 1987, Monsanto sold 8,500 TONS of aspartame, > according to USDA figures. After that year, they refused to release > > production > figures. But it's unlikely that production has gone down since then, > > considering all the foods that now feature aspartame. A partial > list: > > > diet soft drinks > breakfast cereals > puddings > malt beverages > pie fillings > candy > tea > fruit juice concentrates > baked goods > frostings > breath mints > chewing gum > coffee > wine coolers > yogurt > ------- Gold > > > Then Monsanto found the real motherlode - chewable vitamins. > > Here is a partial list of the drugs and vitamins which now are > flavored by > the proven neurotoxin aspartame: > > - Mylanta Natural Fiber Supplement, Sugar Free. > - Centrum,Jr vitamins > - Childrens TYLENOL acetaminophen Fruit Flavored Chewable Tablets > - Childrens TYLENOL acetaminophen Grape Flavored Chewable Tablets > - Childrens TYLENOL acetaminophen Cold Multi-Symptom Chewable > Tablets > - Junior Strength TYLENOL acetaminophen Fruit Flavored Chewable > Tablets > - PEDIACARE Cold-Allergy Tablets for Ages 6 to 12 > - PEDIACARE Cough-Cold Tablets for Ages 6 to 12 > - PEDICARE Childrens Cold Relief Tablets > - TYLENOL Cold and Flu Hot Medication > - TYLENOL Cold and Flu No Drowsiness Formula Hot Medication > - Childrens Chewable CO-TYLENOLv > > - ALKA-SELTZER PLUS Night-time Cold Medicine > - ALKA-SELTZER PLUS Cold and Cough Medicine > - ALKA-SELTZER PLUS Sinus Allergy Medicine > - BUGS BUNNY Vitamin Products (ALL) > - FLINTSTONES Plus Calcium Multivitamin Supplement > - FLINTSTONES Complete Multivitamin Supplement > - FLINTSTONES Childrens Chewable Multivitamin > > - DIMETAPP Cold and Allergy Chewable Tablets > > - TEMPRA 3 Chewable Tablets, 80mg acetaminophen tablet > - TEMPRA 3 Double Strength Chewable Tablets, 160mg acetominophen > > - Zantac Efferdose > > - SKAGGS ALPHA BETA Childrens Pain Reliever > - SHOP'N SAVE Childrens Non-Aspirin Pain Reliever > - KINNEY"S Childrens Chewable Non-Aspirin Pain Reliever > - PAY'N SAVE Childrens Chewable Non-Aspirin Pain Reliever > - PEOPLES Childrens Chewable Non-Aspirin Pain Reliever > - PIGGLY WIGGLY Childrens Chewable Non-Aspirin P.R. > - RITE AID Childrens Aceteminophen Non-Aspirin Pain Reliever > > - Childrens Anacin-3 Chewable Tablets > > - SUGAR FREE METAMUCIL > > - ECKERD Sugar Free Natural Fiber Laxative > - LONGS Sugar Free Natural Vegetable Powder Laxative > - PAYLESS Sugar Free Natural Vegetable Powder Laxative > - RALEY'S Sugar Free Natural Vegetable Powder > - RITE AID Sugar Free Regular Flavor Nat.Veg.Bulk Powder > - SQUIBBCARE Sugar Free Natural Fiber Laxative > - THRIFTY Sugar Free Natural Vegetable Laxative > > - HEALTH BALANCE Childrens Chewable Multivitamin > - ZOO CHEWS Animal-Shaped Chewable Multivitamin > > - MEDIGUARD Childens Multivitamin Supplement (Cherry,Orange and > Grape) > > - EQUATE Chewable Vitamins Animal-Shaped (with Iron) > > - MEIJER CIRCUS SHAPES (Complete with Calcium,Iron and Minerals) > - MIEJER CIRCUS SHAPES (with Iron) > > - ANIMAL SHAPES Chewable Vitamins Plus Extra C > - ANIMAL SHAPES Chewable Vitamins Complete > - ANIMAL SHAPES Chewable Vitamins With Iron > > - REVCO Childrens Chewable Multivitamins > - LONGS Children's Chewable Multivitamin > - GRAY DRUG FAIR Childrens Chewable Multivitamin > > > source: Use of Aspartame By Pharmaceutical Companies > Copyright 1996 Leading Edge Research > > > > The above list can be verified by a trip to your local drugstore. > The lowest example of bold-faced pandering that can be imagined is > palming off known poisons to children by disguising them with cutesy > > names. Anybody see a correlation with the epidemic asthma levels > cited above? What are we doing to our children? > > This section is getting too long. The story of the politics and > deceit behind the FDA approval of aspartame during the past 25 years > > is a classic in the usual format: poisons legislated into public use > > > through sweetheart arrangements among manufacturers, legislators, > and regulators, complete with the usual fraudulent research, hired- > > gun medical 'experts' proclaiming the safety of a proven toxin, etc. > > > www.thedoctorwithin.com