Role of Sugars in Human Neutrophilic Phagocytosis,

[Guest guest]

" Role of Sugars in Human Neutrophilic Phagocytosis " ,

JoAnn Guest

Jan 05, 2005 22:13 PST

========================================================================

It is hard to believe that the average person in the United States

consumes about 130 pounds of sugar a year, or more than 2 pounds a week.

 

 

That’s more than one-third pound of sugar a day for every man, woman,

and child!

In reality, the average is much higher than that because infants and

some adults don’t eat very much sugar.

 

To demonstrate how quickly sugar adds up to equal one third pound a day,

my daughter Laura and I recently presented on a Trinity Broadcasting

Network television program the quantity of hidden sugar in desserts.

 

Laura counted out the teaspoons of white refined sugar into a bowl for

each food as I relayed foods traditionally served at a child’s birthday

party:

 

Piece of chocolate cake (or cherry pie) =15 tsp

Large scoop of ice cream = 6 tsp

Glass of chocolate milk or cola drink = 9 tsp

 

With just these three foodless foods, we had a bowl full of 30 teaspoons

of sugar!

 

Would you give this bowl of sugar to your child or grandchild or even

eat it yourself?

 

Yet we do so as a way of saying, “I love you”. But do you really??

That is why hypoglycemia conditions are so common and can be so severe!!

 

Taken from:

“Aging without Growing Old”

by Judy Lindbergh McFarland

 

=====================================================================

Sugar Danger

---

As I was researching this article, I surfed the web and was

surprised to find that the majority of the websites that mention

sugar say that it is fine to eat in moderation.

 

Most of them say that your body turns all food to glucose regardless

of the kind of food eaten, so whether you eat sugar, vegetables, or

steak is irrelevant.

 

I was shocked that the health care professionals who wrote these pages

could be so short-sighted.

 

First of all, it is true that your body converts all foods to

glucose.

 

However, there is an important difference between sugar and

those other foods.....meat, fruits, and vegetables all have vitamins,

minerals, enzymes, and amino acids. Sugar has none of those things to

assist in its digestion,

assimilation, and absorption. As a result, metabolizing

refined sugar puts the body at a severe nutritional disadvantage.

 

Here are some studies that have been done on sugar and its effects.

I don't know how those health care professionals can say that sugar is

ok after reading these studies. This is information that has been around

for some time, too, and should be well known.

 

First of all, in 1973 the American Journal of Clinical Nutrition

published a study by A. Sanchez et al,

 

" Role of sugars in human neutrophilic phagocytosis " , November,

1180-1184, showing that ingesting

100 grams of simple sugar lowers white blood cell 'activity' for at

least five hours. He got this result using processed honey, table sugar,

and processed orange juice.

 

Lowered white blood cell activity means your immune system and it's

ability to fight infection, is impaired.

 

The general public believes that the orange juice they buy at the

store is healthy....however, once the fresh squeezed juice has been

pasteurized, it no longer has any live 'enzymes', and the vitamin and

mineral content has been greatly reduced. In essence, the processing

of the juice renders it the same as refined white sugar, because it

does not contain the " lifegiving " substances which help the natural

sugar to be metabolized.

 

Honey would give the same result unless it is raw, UNHEATED honey.

This means that in the processing of the honey, the temperature

cannot exceed 96 degrees fahrenheit, or the live enzymes in the honey

will be destroyed as well.

 

Since most people do not drink fresh squeezed orange juice, or go to

the trouble to make sure their honey is unheated during processing,

they are feeding their bodies pure sugar without knowing it.

 

Now think about the amount of sugars that the average person gets in

their daily diet.....it's no wonder that so many people are sick

thesedays. Their immune systems are constantly operating below their

optimum levels.

 

Again, in 1976 a study was published in the journal Dental Survey.

 

In this study, J.R. Ringsdorf found that drinking 24 ounces of cola

depressed the activity of a kind of white blood cell call a

" neutrophil " that eats bacteria.

 

He found that this reduction in activity lasted for at least five hours.

Another good study was in 1977 by J. Bernstein et al. called Depression

of lymphocyte transformation following oral glucose ingestion, American

Journal of Clinical Nutrition, Volume 30, page 613.

 

In 1991, T.W. Jones et al. published an article called Independent

effects of youth and poor diabetes control on responses to

hypoglycemia in children. It was published in Diabetes, Volume 40, pages

358-63.

 

These researchers found that sugar increases " adrenalin " , a

stimulating hormone secreted by the adrenal glands.

 

It was also found that this " adrenalin " increase was far more

'pronounced'in children than in adults, which may account for why

children often have hyperactivity

problems when their diet contains refined sugars.

 

When sugar is constantly in the diet, the pancreas must constantly

produce insulin.

 

When sugar is continually overused, the pancreas eventually wears out

and is no longer able to clear sugar from the blood, and diabetes is

often the result. This tendency toward diabetes rises severely after

menopause.

 

Sugar also increases the urinary output of essential vitamins and

minerals.

 

According to L. K. Massey in Acute effects of dietary

caffeine and sucrose on urinary " mineral excretion " in healthy

adolescents Nutr. Res 8(9):

 

1988, " calcium loss " through the urine doubles when a soft drink

containing sugar is consumed.

 

Cola drinks

containing both caffeine and sugar caused the greatest calcium and

bone-loss in these subjects.

 

White, refined sugar is also bleached with Chlorine Bleach, a

substance that many people are sensitive to. Chlorine, when it combines

with

organic compounds, converts to " Dioxin " , a lethal chemical. No one

should ever consume any substances that have been exposed to

chlorine or chlorine bleach, nor use paper products that have been

bleached.

 

Some of the other effects of sugar on the body are:

 

*Increases overgrowth of candida yeast organism

*Increases chronic fatigue

*Can trigger binge eating in those with bulima

*Increases PMS symptoms

*Increases hyperactivity in about 50% of children

*Increases tooth decay

*Increases anxiety and irritability

*Can increase or intensify symptoms of anxiety and panic in

susceptible women

 

*Can make it difficult to lose weight because of constantly high

insulin levels, which causes the body to store excess carbs

as fat.

 

Sugar is easily replaced in the diet by an herb called Stevia.

The whole herb or liquid or powdered extract can be used.

This herb is 200 times more sweet than sugar, but it has NO CALORIES,

and does NOT raise blood sugar.

 

It was introduced to Europe by the Spanish Conquistidors in the 16th

century, and was used extensively in Europe for decades with no known

side effects, before it was outlawed by the EU.

 

It has been used for hundreds of years in Brazil.

It is a truly 'natural' dietary supplement. It can be used in hot or

cold foods, and can be used on cooking. It has no after-taste, and is

non-carcinogenic. It is a lifesaver for diabetics, for it helps regulate

blood sugar.

 

I hope you will choose to increase your family's level of health by

not using sugar, and not supporting the sugar industry by buying sugar

or products containing sugar.

www.Stevia.net

 

All About The Herb That Is Sweeter Than Sugar

 

http://www.unhinderedliving.com/sugardanger.html

 

====================================================================

Diet and Glucose

www.amazingdiet.org

=====================================================================

The body needs a constant supply of glucose, not only because it is an

important energy source, but because certain tissues such as the brain

and nerves cannot function without it. For this reason glucose levels

are precisely controlled by the two hormones " glucagon " and " insulin " .

 

Insulin is produced by the " islets of Langerhans " of the pancreas and

its function is to lower blood glucose levels by stimulating the

conversion of glucose to a storable form of energy such as fat. The

hormone glucagon has the opposite effect and increases the glucose

levels.

 

The ailment diabetes mellitus results from a lack of insulin production,

whereas excessive insulin production results in hypoglycaemia or low

blood sugar. Rapid uptake of glucose can be brought about by a refined

food diet and can lead to hypoglycaemia or, in the case of the diabetic,

it can be brought about as a result of an insulin injection.

 

Monosaccharides such as glucose, fructose and galactose require no

digestion and are absorbed as is.

 

Disaccharides, such as sucrose, are rapidly converted by the

glycosidases in the intestine.

 

It is easy to flood the system with glucose if refined foods are

consumed.

 

The subsequent glucose surge will lead to extensive insulin production

and because the glucose will then be converted to fat and glycogen, the

blood sugar levels will be lowered more than normal, thus leading to

hypoglycaemia.

 

Hypoglycaemia initiates a series of bodily responses and the reduced

glucose levels are recognized by the brain, which in turn triggers a

response by the " sympathetic nervous system " .

 

Adrenalin and other hormones are then released to counteract the fall in

glucose levels, and this manifests itself in numerous symptoms of which

only a few will be discussed here.

 

Symptoms of Hypoglycaemia

 

These symptoms can be divided into two categories, namely: autonomic

activation and neuroglycopenic symptoms as summarized in table 2.1.

 

 

 

 

Table 2.1 Symptoms associated with hypoglycaemia. (From reference 1)

Many of these symptoms can manifest themselves at night or early in the

morning, in view of the abstinence from food during this time, and

therefore insomnia, fear and even hallucinations can be additional

symptoms.

The normal range of blood glucose levels should be 80-120 mg/100ml in

the morning before a good meal.

After a meal, the blood sugar level will rise but should drop to this

range within a few hours.

Unfortunately modern lifestyles can have a detrimental effect on the

maintenance of normal blood sugar levels, and refined foods and certain

stimulants are some of the main culprits.

Refined foods are used extensively in the food industry, and many

processed foods as well as the myriad of sweets, cookies and soft drinks

on the market contain large amounts of hidden sugars, mostly in the form

of sucrose.

When these foods are consumed, most of the sucrose will rapidly be

converted to glucose and fructose, thus causing a glucose surge.

Some of the sucrose will even enter the bloodstream unaltered and will

be treated as a foreign substance as there are no enzymes to break it

down outside the intestinal tract.

Caffeine

Caffeine, which is found in tea, coffee and many soft drinks, as well as

" theobromine " that is found in cocoa and cocoa products such as

chocolates, also 'induce' hypoglycaemia as they stimulate the conversion

of " stored glycogen " to glucose which in turn leads to insulin release

and subsequent hypoglycaemia.

Soft Drinks

Table 2.2 The composition of selected sweet foods, drinks and

sweeteners. The figures are for 100g portions. (Adapted from reference

3)

The modern trend to drink large amounts of soft drinks can prove

particularly hazardous, as these contain very high levels of sugars.

Although soft drink firms add only sucrose to their drinks, these

beverages also contain large amounts of glucose and fructose.

This anomaly is brought about by the high acidity of these drinks, which

encourages " acid hydrolysis " of sucrose.

As both glucose and fructose are less sweet than sucrose, the companies

compensate for this by adding more sucrose, and an average carbonated

beverage can contain as much as 136 g/l of sugar[ii], which is more than

ten teaspoons of sugar per 340 ml per can.

Avoidance of high sugar drinks, caffeine and theobromine together with

the consumption of whole foods such as unrefined grains, legumes, fruits

and vegetables will prevent hypoglycaemia.

The presence of soluble fibre in these foods ensures a slow release of

simple sugars over a period of time, thus preventing the glucose surge

associated with refined foods.

Surge releases of insulin will also be avoided and in addition the whole

foods come prepacked with the essential vitamins (particularly the

B-group) and minerals required for their effective metabolism.

People suffering from hypoglycaemia should also include more of the

high-energy whole foods, such as unrefined grains and legumes in their

diet, because oats and bean products contain high levels of soluble

fibres which offer protection against hypoglycaemia.

It is not necessary to give up one’s sweet tooth, but one should

encourage the use of naturally sweet foods, such as dates and raisins as

sweeteners, and avoid large amounts of refined sweeteners which consist

largely of empty calories.

In table 2.2 the chemicals composition of some of the most common

sweeteners, as well as foods with added sugar, is presented.

It is noteworthy that none of these sweet foods contain any appreciable

amounts of fibre, and they are also vitamin poor.

If these items are to be used, they should be used sparingly and

preferably in conjunction with foods rich in soluble fibres such as

fruits, grains and legumes.

It should also be noted that brown sugar, molasses, honey and jams do at

least contain minimal vitamins and minerals, whereas the refined

products do not.

In most countries in the Western world the consumption of sugar is

somewhat above 100g/person/day or more than 15% of the daily caloric

intake.[iii]

Obviously, this is far too high, and in view of the problems associated

with such a high sugar intake there has been a move away from sucrose in

certain health circles, and consumption of fructose is recommended in

the place of sucrose.

Fructose

Fructose is often considered to be the perfect substitute for sucrose as

it is natural fruit sugar. Pure fructose is, however, also a refined

sugar and can cause similar conditions as sucrose.

Fructose consumption does not lead to as high postprandial glucose

surges as does the consumption of sucrose, and so it does seem to have

some advantages over the consumption of sucrose. It does, however, lead

to increases in 'LDL cholesterol' levels, and some researchers have also

found that it will increase the levels of " triglycerides " .[iv]

Fructose loads will also induce hypoglycaemia because fructose

facilitates the formation of glycogen.

These facts once again underline the principle that refined foods, in

whatever form, are not the most wholesome of foods and should be

eliminated.

It is therefore advisable to cultivate the habit of substituting

whole-food sweeteners for refined sweeteners wherever possible.

The above has been excerpted from the book Diet and Health by Professor

Walter J. Veith available through our webstore.

-

References:

Patrick, A.W., Bodger, C.W., Tieszen, K.L., White, M.C., Williams,

G. 1991. Human insulin awareness of acute hypoglycaemic symptoms in

insulin-dependent diabetes. Lancet 338:528-532.

[ii] Van der Horst, G., Wesso, I., Burger, A.P., Dietrich, D.L.L.

Grobler, S.R. 1984. Chemical analysis of cooldrinks and pure fruit

juices – some clinical implications. S.Afr.Med.J. 66:755-758

[iii] NRIND. 1986. Food composition tables. 2nd ed. South African

Medical Research Council

[iv] Hallfrish, J., Reiser, S. Prather, E.S. 1983. Blood lipid

distribution of hyperinsulinemic men consuming three levels of fructose.

Am.J.Clin. Nutr.37:740-8.

Swanson, J.E. Laine, D. Thomas, W., Bantle, J.P. 1992. Metabolic effects

of dietary fructose in healthy subjects. Am.J.Clin.Nutr.55:851-6

[v] Sestoft, L. 1983. Fructose and health. Nutrition Update 1:39-54.

Page updated 09/12/2004

JoAnn Guest

mrsjo-

DietaryTi-

http://www.geocities.com/mrsjoguest/Genes.html

AIM Barleygreen

" Wisdom of the Past, Food of the Future "

http://www.geocities.com/mrsjoguest/Diets.html

Meet the all-new My – Try it today!