Sugar (Refined simple carbs), Immunity & Diabetes

[Guest guest]

Sugar (Refined " simple " carbs), Immunity & Diabetes JoAnn Guest Jan 24, 2005

20:36 PST

Simple Carbohydrate depicts a processed food that is a devitalized,

" by-product " of the original plant. The original plant possesses all of

the properties of a whole food: Vitamins, Minerals, Enzymes.

 

Everyone knows that food comes in three forms:

fats, proteins, and carbohydrates. arbohydrates are made up of carbon,

hydrogen, and oxygen. The main carbs are sugars, starches, and

cellulose.

 

Sugars are 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 two or more

carbohydrate " molecules " .

 

Cellulose is made of strings of carbohydrates, and is used primarily for

the support of a plant.

It is cellulose that provides us with essential amounts of

" fiber " in our diets.

 

An apple contains natural sugars which are called fructose.

A potato contains natural starches.

 

However, thesewhole foods contain much more than

" isolated " carbohydrates. Apples and potatoes grown in good soil

also have many vitamins,minerals and enzymes. These foods are `complex'

carbohydrates, they are *complete* foods.

 

Fruits contain mainly " natural " sugars, while vegetables contain

mainly starches.They also contain " Cellulose " .

 

The problems occur with

" processed " sugar and " processed " starch.

White table sugar is devoid of nutrients. white bread is a processed,

artificial starch. These foods do not " nourish " . They are known as

'simple' carbohydrates.

 

Even when broken down to individual " glucose molecules " by our

digestive enzymes, they are completely different from the 'end-product

of a digested apple, for example.

That's because apples are not broken down into " isolated "

glucose molecules. Other nutrients and co-factors are always present,

which are necessary for us to use the glucose- enzymes, minerals,

vitamins.

 

When " complex " carbohydrates are broken down, the result is a " usable "

glucose molecule.

White sugar and white bread always are in need of

additional enzymes, vitamins, minerals,and insulin in order to be

digested.

These have to be taken from existing 'stores' of nutrients.

 

All 'enzymes' and 'nutrients' have been purposely removed from white

sugar and white flour in 'processing'. The resulting synthetic

manmade carbohydrate, occurs nowhere in nature.The body regards them as

foreign " substances- as " drugs "

 

Whenever the body cannot furnish the required nutrients to process

these " non-foods " , the simple (refined) carbohydrates are not

broken down (digested) but

just lay and " ferment " in the digestive tract. Simple carbs " increase "

blood glucose to unnaturally high levels.

Most nutritionists fail to differentiate between simple and complex

carbohydrates.

 

Natural sugar doesn't contribute to diabetes; if you eat too much raw

honey, you may just get sick.

 

As time passed, 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.

 

Most sources estimate that today sugar makes up about 20%

of the calories of the average American diet! Sugar is physically

" destructive " .

In a more scholarly work, Dr. Weston Price came

to the same conclusions in his landmark journal

Nutrition and Physical Degeneration.

 

Price found that as long as a group of people could remain

isoloated and eat 'primitive' foods, the rate of

degenerative disease were zero.

He found that when people were exposed to western foods -

white sugar and flour - within a few years, they also experienced

higher rates of diabetes, heart disease and arthritis equal to more

" civilized " nations.

 

The body has figured out many ways to try and keep the glucose

level within a certain range: 90 - 140 milligrams per deciliter.

The pancreas and the adrenals work together to maintain

blood sugar levels. As blood flows by, the pancreas sensing the high

glucose content,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 directly opposite; when blood sugar is too low, they

send a hormone called

" ACTH " to the liver to obtain some stored glucose out of storage.

The body is then ready for action.

 

A great system that is perfectly capable of balancing blood sugar, with

a diet of natural foods.

 

Then refined sugar came on the scene - a compound not occuring anywhere

in nature.This new " chemical " offering so much refined glucose to the

bloodstream without benefit of accompanying fiber,

minerals, vitamins and enzymes - is an assault on our biochemistry.

All these nutrients which the body had other plans for, are now

" mobilized " in order to deal with 150 pounds per year of devitalized

" non-foods " .

 

The illusion of energy from refined sugar is something that sugar

advertisers have " capitalized " on for decades. The truth is that the

initial burst of nervous energy is followed by a body in " crisis "

--wasting energy trying to restore things back to normal. This creates a

tired, sleepy, rundown body.

 

The initial blast of energy results in " adrenal shock " . Refined sugars

stimulate a range of physiological responses

which are totally unnecessary, waste cell energy, and are followed by a

condition of " exhaustion " soon after the brief rush subsides.

 

Sugar cannot be digested. Sugar 'inactivates' digestive enzymes.

It remains in the intestinal tract, 'fermenting'.

Some of this toxic mass also slowly seeps into the bloodstream where it

'acidifies' our blood.

 

The body trying desperately to maintain the normal pH of the

blood, " wastes " vitamins, minerals, and enzymes which could otherwise

have been used for our normal 'metabolism'.

 

An additional problem with an over-acidic digestive tract is that the

'good' bacteria, called intestinal " flora " , are destroyed.

Their job was the final stages of digestion. These half-digested

carbohydrates " leak " into the bloodstream 'intact' causing severe

problems in the bloodstream, (CVD) joints (arthritis),

muscles (fibro,lupus, etc), organs ( heart disease, etc) - or

any place else they lodge.

 

Some examples of diseases that occur in this manner:

 

- osteoarthritis - hepatitis - cirrhosis - kidney disease

- chronic fatigue - colitis/irritable bowel syndrome

- Candida albicans - chronic allergies

 

 

Candida albicans- is a common yeast infection that permeates

the body. Researchers estimate that 80% of American women may have

Candida.

The number one way Candida occurs is floral imbalance.

normal flora keep potentially bad organisms such as candida in check.

Half-digested refined sugars kill off our " good " bacteria.

Candida " thrives " on it.

 

Besides enzyme 'destruction' and 'acidification' of the bloodstream,

sugar also " depletes " our body of essential macro and micro-minerals.

 

Damage to the body from sugar can be traced to one of three events.

Life functions of cells and tissues are dependent on the

" presence " of certain minerals. Vitamin metabolism is dependent on the

presence of certain minerals.

 

We have seen the importance of *chromium* in insulin response.

A double threat occurs with chromium - chromium becomes " depleted " as

our body attempts to remove white sugar - the stores are used up and

there isn't enough chromium to allow the 'available' " insulin " to work.

Whenever 'insulin' is present, it still cannot operate

on sugars without the presence of chromium as a " co-factor " .

Chelated chromium supplements combined with 'eliminating'

refined sugar from the 'diet' frequently corrects the problem.

 

White sugar causes sharp " drop-offs " in blood sugar after it

is removed from the blood, because it " destroys "

'digestive enzymes' necessary for breaking down other food that is still

intact waiting to be absorbed.

 

Natural fruit sugar from organic fresh fruit is very low on the

glycemic index. Fructose from organic whole fruit is easily 'used'

by the cells and removed from the blood.

This is one of the errors of Junk Science and the

Everybody's-A-Nutritionist phenomenon.

Many " experts " will say that it's bad to drink natural fruit juice

because of all the fruit sugar contained therein. These notions are

without foundation, and shows no understanding of

the importance of enzymes, whole foods or the glycemic index.

 

Fruits contain the " enzymes " such as 'maltase' and

'invertase' that are needed to break down fructose into " usable "

glucose. The resulting glucose is either stored or used as fuel.

 

Diabetes is not caused by drinking too much orange juice. It is caused

by consuming a six-pack of cola, or box of donuts, or quart of ice

cream.

 

Fruits contain whole food vitamins, minerals, cellulose and natural

antioxidants. These are fundamental nutrients.

 

Alternative-Lite practitioners making recommendations for

cancer patients refusing standard treatments

tell patients to avoid fruits because " cancer loves sugar. "

 

Such unfounded advice is not only incorrect; it deprives the

patient of an important " source " of nutrients which are

essential for fighting cancer and restoring their immune system -

Antioxidants.

 

The ancient Greek physician Hippocrates never even mentions

diabetes.

 

Before *refined*sugar came on the scene, diabetes did not even exist

 

The English physician Thomas Willis 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.

 

Loading up on indigestible sugar wears out the

pancreas...insulin, produced by the pancreas, allows

sugar to be taken into the cells and used. In a young body, the pancreas

works well. In the teen years, excess sugar gets the pancreas accustomed

to continually dumping large amounts of insulin into the bloodstream in

order to prepare for the day's " sugar load " .

Since insulin only lasts about 15 minutes, the pancreas may

work all day long.

 

Here's where the rollercoaster begins - all the 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 sugar and insulin. Then a few

years later, when insulin can no longer keep up with the daily sugar

fix, the pancreas finally gives up.

Unused sugar builds up higher and higher in the blood.

The kidneys try to excrete it, leading to the classic " sweet urine'

sign.

 

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.

 

The medical approach is always the same: if an imbalance cannot be

corrected by a new drug,...

natural remedies, like sensible eating, are called " unscientific. "

--

Dangers of Processed Sugar & Pastuerized Juice

--

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

 

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

" nuritional " 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 " , " refined table sugar " ,

and " pasteurized 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' depleted.

 

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

these days.

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

called

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 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

acount 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* (excretion) of essential

vitamins and much needed 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 and 'sucralose' are 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 " refined 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 the 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 cooked with. It has no aftertaste, 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.

---

" The Sweetest Poison of All " - Refined Sugar

--

http://www.karlloren.com/Diabetes/p82.htm

-

A multitude of common physical and mental ailments are strongly

linked to the consumption

of Pure refined sugar.

--

Extracted from Nexus Magazine, Volume 7, Number 1 (December 1999 -

January 2000). PO Box 30, Mapleton Qld 4560 Australia.

ed-

From our web page at: www.nexusmagazine.com

by William Dufty © 1975

 

Extracted/edited from his book Sugar Blues

First published by Chilton Book Co. Padnor, PA, USA

---

WHY SUGAR IS TOXIC TO THE BODY

 

In 1957, Dr William Coda Martin tried to answer the question: When

is a food a food and when is it a poison? His working definition

of " poison " was:

 

" Medically: Any substance applied to the body, ingested or developed

within the body, which causes or may cause disease.

 

Physically: Any substance which inhibits the activity of a catalyst

which is a minor substance, chemical or enzyme that activates a

reaction. "

 

The dictionary gives an even broader definition for " poison " :

" to

exert a harmful influence on, or to pervert " .

 

Dr Martin classified refined sugar as a poison because it has been

depleted of its life forces, vitamins and minerals.

 

" What is left consists of pure, refined carbohydrates. The body

cannot utilize this refined starch and carbohydrate unless the

depleted proteins, vitamins and minerals are present.

 

Nature supplies these in each plant in quantities sufficient to

metabolize the carbohydrate in that particular plant.

 

There is no excess for other added carbohydrates. Incomplete

carbohydrate metabolism results in the formation of 'toxic

metabolite'

such as pyruvic acid and abnormal sugars containing five carbon

atoms.

 

Pyruvic acid accumulates in the brain and nervous system and the

abnormal sugars in the red blood cells.

 

These toxic metabolites interfere with the " respiration " of the

cells.

 

They cannot get sufficient oxygen to survive and function normally.

In time, some of the cells die. This interferes with the function of

a part of the body and is the beginning of degenerative disease. "

 

Refined sugar is lethal when ingested by humans because it provides

only that which nutritionists describe as " empty " or " naked "

calories. It lacks the natural minerals which are present in the

sugar beet or cane.

 

In addition, sugar is worse than nothing because it 'drains' and

leaches the body of precious vitamins and minerals

through the demand its digestion,

detoxification and elimination make upon one's entire system.

 

 

So essential is balance to our bodies that we have many ways to

provide against the sudden shock of a heavy intake of sugar.

 

Minerals such as sodium (from salt), potassium and magnesium (from

vegetables), and calcium (from the bones) are mobilized and used in

chemical transmutation;

neutral acids are produced which attempt to return the acid-alkaline

balance factor of the blood to a more normal state.

 

Sugar taken every day produces a continuously over-acid condition,

and more and more minerals are required from deep in the body in the

attempt to rectify the imbalance.

 

Finally, in order to protect the blood, so much calcium is taken

from the bones and teeth that 'decay' and general weakening begin.

 

Excess sugar eventually affects every organ in the body. Initially,

it is stored in the liver in the form of glucose (glycogen).

 

Since the liver's capacity is limited, a daily intake of refined

sugar

(above the required amount of natural sugar) soon makes the liver

expand like a balloon.

 

When the liver is filled to its maximum capacity, the excess

glycogen

is returned to the blood in the form of *fatty acids*.

 

These are taken to every part of the body and stored in the most

inactive areas:

the belly, the buttocks, the breasts and the thighs.

When these comparatively harmless places are completely filled,

" fatty " acids are then distributed among active organs,such as the

heart and kidneys,

 

These begin to slow down; finally their tissues degenerate and turn

to fat.

 

The whole body is affected by their reduced ability, and

" abnormal " blood pressure is created.

 

The parasympathetic nervous system is affected; and organs governed

by it, such as the small brain, become inactive or paralyzed.

(Normal brain function is rarely thought of as being as biologic as

digestion.)

 

The circulatory and lymphatic systems are invaded, and the quality

of the red corpuscles starts to change.

 

An overabundance of white cells occurs, and the creation of tissue

becomes slower. Our body's

tolerance and immunizing power becomes more limited, so we cannot

respond properly to extreme attacks, whether they be cold, heat,

mosquitoes or microbes.

 

 

Excessive sugar has a strong mal-effect on the functioning of the

brain.

 

The key to orderly brain function is glutamic acid, a vital compound

found in many vegetables.

 

The B vitamins play a major role in dividing glutamic acid into

antagonistic-complementary compounds

which produce a " proceed " or " control " response in the brain.

 

B vitamins are also manufactured by

*symbiotic bacteria* which live in our intestines.

 

When refined sugar is taken daily, these bacteria

wither and die, and our stock of B vitamins gets very low.

Too much sugar makes one sleepy; our ability to calculate and

remember is lost.

 

--

 

SUGAR: HARMFUL TO HUMANS AND ANIMALS

 

Shipwrecked sailors who ate and drank nothing but sugar and rum for

nine days surely went through some of this trauma; the tales they

had to tell created a big public relations problem for the sugar

pushers.

 

This incident occurred when a vessel carrying a cargo of sugar was

shipwrecked in 1793. The five surviving sailors were finally rescued

after being marooned for nine days.

They were in a wasted condition due to starvation, having consumed

nothing but sugar and rum.

 

The eminent French physiologist F. Magendie was inspired by that

incident to conduct a series of experiments with animals, the

results of which he published in 1816. In the experiments, he fed

dogsa diet of sugar and water.

 

All the dogs wasted and died.

 

The shipwrecked sailors and the French physiologist's experimental

dogs proved the same point.

 

As a steady diet, sugar is worse than nothing. Plain water can keep

you alive for quite some time.

 

Sugar and water can kill you. Humans [and animals] are " unable to

subsist on a diet of sugar " .4

 

The dead dogs in Professor Magendie's laboratory alerted the sugar

industry to the hazards of free scientific inquiry. From that day to

this, the sugar industry has invested millions of dollars in

behind-the-scenes, subsidized science. The best scientific names

that money could buy have been hired, in the hope that they could

one day come up with something at least pseudoscientific in the way

of glad tidings about sugar.

 

It has been proved, however, that (1) sugar is a major factor in

dental decay; (2) sugar in a person's diet does cause overweight;

(3)

removal of sugar from diets has cured symptoms of crippling,

worldwide diseases such as diabetes, cancer and heart illnesses.

 

Sir Frederick Banting, the co-discoverer of insulin, noticed in 1929

in Panama that, among sugar plantation owners who ate large amounts

of their refined stuff, diabetes was common.

 

Among those who had the raw cane, he saw no diabetes.

 

SUCROSE: " PURE " ENERGY AT A PRICE

 

When calories became the big thing in the 1920s, and everybody was

learning to count them, the sugar pushers turned up with a new

pitch.

 

They boasted there were 2,500 calories in a pound of sugar. A little

over a quarter-pound of sugar would produce 20 per cent of the total

daily quota.

 

" If you could buy all your food energy as cheaply as you buy

calories in sugar, " they told us, " your board bill for the year

would be very low.

If sugar were seven cents a pound, it would cost less than $35 for a

whole year. "

 

A very inexpensive way to kill yourself.

 

" Of course, we don't live on any such unbalanced diet, " they

admitted later. " But that figure serves to point out how inexpensive

sugar is as an energy-building food.

 

What was once a luxury only a privileged few could enjoy is now a

food for the poorest of people. "

 

Later, the sugar pushers advertised that sugar was chemically pure,

topping Ivory soap in that department, being 99.9 per cent pure

against Ivory's vaunted 99.44 per cent.

 

" No food of our everyday diet is purer, " we were assured.

 

What was meant by purity, besides the unarguable fact that all

vitamins, minerals, salts, fibres and proteins had been removed in

the refining process?

 

Well, the sugar pushers came up with a new slant on purity.

 

" You don't have to sort it like beans, wash it like rice. Every

grain is like every other. No waste attends its use. No useless

bones like in meat, no grounds like coffee. "

 

" Pure " is a favourite adjective of the sugar pushers because it

means one thing to the chemists and another thing to the ordinary

mortals.

 

When honey is labelled pure, this means that it is in its natural

state (stolen directly from the bees who made it), with no

adulteration

with sucrose to stretch it and no harmful chemical residues which

may have been sprayed on the flowers.

 

It does not mean that the honey is free from minerals like iodine,

iron, calcium, phosphorus or multiple vitamins.

So effective is the

purification process which sugar cane and beets undergo in the

refineries that sugar ends up as chemically pure as the morphine or

the heroin a chemist has on the laboratory shelves.

 

What nutritional virtue this abstract chemical purity represents,

the sugar pushers never tell us.

Caloric energy and habit-forming taste: that's what sucrose has,

and nothing else.

 

All other foods contain energy plus. All foods contain some

nutrients in the way of proteins, carbohydrates, vitamins or

minerals, or all of these.

 

Sucrose contains caloric energy, period.

 

The " quick " energy claim the sugar pushers talk about, which drives

reluctant doughboys over the top and drives children up the wall, is

based on the fact that refined sucrose is not digested in the mouth

or the stomach but passes directly to the lower intestines and

thence to the bloodstream.

 

The extra speed with which sucrose enters the bloodstream does more

harm than good.

 

Much of the public confusion about refined sugar is compounded by

language.

 

Sugars are classified by chemists as " carbohydrates " .

This manufactured word means " a substance containing carbon with

oxygen and hydrogen " .

 

If chemists want to use these hermetic terms in their laboratories

when they talk to one another, fine.

 

The use of the word " carbohydrate " outside the laboratory-especially

in food labelling and advertising

lingo-to describe both natural, complete cereal grains (which have

been a principal food of mankind for thousands of years) and man-

refined sugar (which is a manufactured drug and principal poison of

mankind

for only a few hundred years) is demonstrably wicked.

 

The use of the word " carbohydrate " to describe sugar is deliberately

misleading.

 

Since the improved labelling of nutritional properties was required

on packages and cans, refined carbohydrates like sugar are lumped

together

with those carbohydrates which may or may not be refined.

 

The several types of carbohydrates are added together for an overall

carbohydrate total. Thus, the effect of the label is to hide the

sugar content from the unwary buyer.

 

Chemists add to the confusion by using the word " sugar " to describe

an entire group of substances that are similar but not identical.

 

Glucose is a sugar found usually with other sugars, in fruits and

vegetables. It is a key material in the metabolism of all plants and

animals. Many of our principal foods are converted into glucose in

our bodies.

 

Glucose is always present in our bloodstream, and it is

often called " blood sugar " .

 

Dextrose, also called " corn sugar " , is derived synthetically from

starch.

 

Fructose is fruit sugar.

 

Maltose is malt sugar.

 

Lactose is milk sugar.

 

Sucrose is refined sugar made from sugar cane and sugar beet.

Glucose has always been an essential element in the human

bloodstream.

 

Sucrose addiction is something new in the history of the human

animal.

To use the word " sugar " to describe two substances which are far

from being identical, which have different chemical

structures and which affect the body in profoundly different ways

compounds confusion.

 

It makes possible more flimflam from the sugar pushers who tell us

how important sugar is as an essential component of the human body,

how it is oxidised to produce energy, how it is metabolised to

produce warmth, and so on.

 

They're talking about glucose, of course, which is manufactured in

our bodies. However, one is led to believe that the

manufacturers are talking about the sucrose which is made in their

refineries.

 

When the word " sugar " can mean the glucose in your blood as well as

the sucrose in your Coca-Cola, it's great for the sugar pushers but

it's rough on everybody else.

 

People have been bamboozled into thinking of their bodies the way

they think of their cheque accounts.

If they suspect they have low blood sugar, they are programmed to

snack on vending machine candies and sodas in order to raise their

blood sugar level.

Actually, this is the worst thing to do.

 

The level of glucose in their blood is apt to be low

because they are addicted to sucrose.

People who kick sucrose addiction and stay off sucrose find that

the glucose level of their blood returns to normal and stays there.

 

Since the late 1960s, millions of Americans have returned to natural

food. A new type of store, the natural food store, has encouraged

many to become dropouts from the supermarket.

 

Natural food can be instrumental in restoring health. Many people,

therefore, have come to equate the word " natural " with " healthy " .

 

So the sugar pushers have begun to pervert the word " natural " in

order to mislead the public.

 

" Made from natural ingredients " , the television sugar-pushers tell

us about product after product. The word " from " is not accented on

television. It should be. Even refined sugar is made from natural

ingredients. There is nothing new about that. The natural

ingredients are cane and beets.

 

But that four-letter word " from " hardly suggests that 90 per cent of

the cane and beet have been removed. Heroin, too, could be

advertised as being made from natural ingredients.

 

The opium poppy is as natural as the sugar beet. It's what man does

with it that tells the story.

 

Use of the word " carbohydrate " as a " scientific " word for sugar has

become a standard defence strategy with sugar pushers and many of

their medical apologists.

 

 

Many people-doctors included-assume that if weight is lost, fat is

lost. This is not necessarily so.

 

Any diet which lumps all carbohydrates together is dangerous.

 

Any diet which does not consider the quality of carbohydrates and

makes the crucial life-and-death distinction between natural,

unrefined

carbohydrates like organic whole grains and vegetables and man-

refined carbohydrates like sugar and white flour is dangerous.

 

Any diet which includes refined sugar and white flour, no matter

what " scientific " name is applied to them,is dangerous.

 

Kicking sugar and white flour and substituting whole grains,

vegetables and natural fruits in season,is the core of any sensible

natural regimen.

 

Changing the quality of your carbohydrates can change the quality of

your health and life. If you eat natural food of good quality,

quantity tends to take care of itself.

 

Nobody is going to eat a half-dozen sugar beets or a whole case of

sugar cane. Even if they do, it will be less dangerous than a few

ounces of sugar.

 

Sugars are not digested in the mouth, like cereals, or in the

stomach, like animal flesh.

When taken alone, they pass quickly through the stomach into the small

intestine.

 

When sugars are eaten with other foods-perhaps meat and bread in a

sandwich-they are held up in the stomach for a while.

 

The sugar in the bread and the Coke sit there with the hamburger and

the bun waiting for them to be digested.

 

While the stomach is working on the animal protein and the refined

starch in the bread, the addition of the sugar practically

guarantees

rapid acid fermentation under the conditions of warmth and moisture

existing in the stomach.

 

One lump of sugar in your coffee after a sandwich is enough to turn

your stomach into a fermenter.

 

One soda with a hamburger is enough to turn your stomach into a

" still " . Sugar on cereal-whether you buy it already sugared in a box

or add it yourself-almost guarantees *acid* fermentation.

 

Since the beginning of time, natural laws were observed, in both

senses of that word, when it came to eating foods in combination.

 

Gluttony is a capital sin in most religions; but there are no

specific religious warnings or commandments against refined sugar

 

because sugar abuse-like drug abuse-did not appear on the world

scene until centuries after holy books had gone to press.

 

" Why must we accept as normal what we find in a race of sick and

weakened human beings? " Dr Herbert M. Shelton asks.

 

" Must we always take it for granted that the present eating

practices of civilized men are normal?... Foul stools, loose stools,

impacted stools, pebbly

stools, much foul gas, colitis, haemorrhoids, bleeding with stools,

the need for toilet paper are swept into the orbit of the normal. "

 

When starches and complex sugars (like those in raw honey and

fruits) are digested, they are broken down into simple sugars

called " monosaccharides " ,which are usable substances-

nutriments.

 

When starches and sugars are taken together and undergo

fermentation, they are broken down into carbon dioxide, acetic acid,

alcohol and water.

With the exception of the water, all these are unusable substances-

poisons.

 

When proteins are digested, they are broken down into amino acids,

which are usable substances-nutriments. When proteins are taken with

sugar, they putrefy; they are broken down into a variety of

ptomaines and leucomaines,

which are nonusable substances-poisons.

 

Enzymic digestion of foods prepares them for use by our body.

 

Bacterial decomposition makes them unfit for use by our body.

 

The first process gives us nutriments;

the second gives us poisons.

 

Much that passes for modern nutrition is obsessed with a mania for

quantitative counting. The body is treated like a cheque account.

Deposit calories (like dollars) and withdraw energy.

 

Deposit proteins, carbohydrates, fats, vitamins and minerals-

balanced quantitatively-and the result, theoretically, is a healthy

body.

 

People qualify as healthy today if they can crawl out of bed, get to

the office and sign in. If they can't make it, call the doctor to

qualify for sick pay, hospitalisation, rest cure-anything from a

day's pay

without working to an artificial kidney, courtesy of the taxpayers.

 

But what doth it profit someone if the theoretically required

calories and nutrients are consumed daily, yet this random

eat-on-the-run, snack-time collection of foods ferments and

putrefies in the digestive tract?

 

Carbohydrates that ferment in the digestive tract are converted into

alcohol and acetic acid, not digestible monosaccharides.

 

" To derive sustenance from foods eaten, they must be digested, "

Shelton warned years ago.

 

" They must not rot. "

 

Sure, the body can get rid of poisons through the urine and the

pores; the amount of poisons in the urine is taken as an index to

what's

going on in the intestine. The body does establish a tolerance for

these poisons, just as it adjusts gradually to an intake of heroin.

But, says Shelton, " the discomfort from accumulation of gas,

the bad breath, and foul and unpleasant odors are as undesirable as

are the poisons " .9

 

 

SUGAR AND MENTAL HEALTH

 

In the Dark Ages, troubled souls were rarely locked up for going off

their rocker.

 

Such confinement began in the Age of Enlightenment, after sugar made

the transition from apothecary's prescription to candymaker's

confection.

 

" The great confinement of the insane " , as one historian calls it,10

began in the late 17th century, after sugar consumption in Britain

had zoomed in 200 years from a pinch or two in a barrel of beer,

here and there, to more than two million pounds per year.

 

By that time, physicians in London had begun to observe and record

terminal physical signs and symptoms of the " sugar blues " .

 

Meanwhile, when sugar eaters did not manifest obvious terminal

physical symptoms and the physicians were professionally bewildered,

patients were no longer pronounced bewitched, but mad, insane,

emotionally disturbed.

 

Initially, when the General Hospital was established in Paris by

royal decree, one per cent of the city's population was locked up.

From that time until the 20 century, as the consumption of sugar

went up and up-especially in the cities-so did the number of people

who were put away in the General Hospital.

 

Three hundred years later, the " emotionally disturbed " can be turned

into walking automatons, their brains controlled with psychoactive

drugs.

 

Today, pioneers of orthomolecular psychiatry, such as Dr Abram

Hoffer, Dr Allan Cott, Dr A. Cherkin as well as Dr Linus Pauling,

have confirmed that mental illness is a myth and that emotional

disturbance can be merely the first symptom of the obvious inability

of the human system to handle the stress of sugar dependency.

 

In Orthomolecular Psychiatry, Dr Pauling writes: " The functioning of

the brain and nervous tissue is more sensitively dependent on the

rate of chemical reactions than the functioning of other organs and

tissues.

 

I believe that mental disease is for the most part caused by

abnormal reaction rates, as determined by genetic constitution and

diet, and by abnormal molecular concentrations of essential

substances...

Selection of food (and drugs) in a world that is undergoing rapid

scientific and technological change may often be far from the

best. " 11

 

In Megavitamin B3 Therapy for Schizophrenia, Dr Abram Hoffer notes:

" Patients are also advised to follow a good nutritional program with

restriction of sucrose and sucrose-rich foods. " 12

 

Clinical research with hyperactive and psychotic children, as well

as those with brain injuries and learning disabilities, has shown:

 

" An abnormally high family history of diabetes-that is, parents and

grandparents who cannot handle sugar; an abnormally high incidence

of low blood glucose, or functional hypoglycemia in the children

themselves, which indicates that their systems cannot handle sugar;

dependence on a high level of sugar in the diets of the very

children who cannot handle it.

 

" Inquiry into the dietary history of patients diagnosed as

schizophrenic reveals the diet of their choice is rich in sweets,

candy, cakes, coffee, caffeinated beverages, and foods prepared with

sugar.

These foods, which stimulate the adrenals, should be eliminated or

severely restricted. " 13

 

It is often said that surgeons bury their mistakes.

 

Physicians and psychiatrists put them away; lock 'em up.

In the 1940s, Dr John Tintera rediscovered the vital importance of

the endocrine system, especially the adrenal glands,

in " pathological mentation " -or " brain boggling " .

 

In 200 cases under treatment for hypoadrenocorticism (the lack of

adequate adrenal cortical hormone production or imbalance among

these

hormones), he discovered that the chief complaints of his patients

were often similar to those found in persons whose systems were

unable to handle sugar: fatigue,

nervousness, depression, apprehension, craving for sweets, inability

to handle alcohol, inability to concentrate, allergies, low blood

pressure.

 

Sugar blues!

 

Dr Tintera finally insisted that all his patients submit to a four-

hour glucose tolerance test (GTT) to find out whether or not they

could handle sugar.

 

The results were so startling that the laboratories double-checked

their techniques, then apologised for what they believed to be

 

incorrect

readings. What mystified them was the low, flat curves derived from

disturbed, early adolescents.

 

This laboratory procedure had been previously carried out only for

patients with physical findings presumptive of diabetes.

 

Dorland's definition of schizophrenia (Bleuler's dementia praecox)

includes the phrase, " often recognized during or shortly after

adolescence " , and further, in reference to hebephrenia and

catatonia, " coming on soon after the onset of puberty " .

 

Tintera published several epochal medical papers. Over and over, he

emphasised that improvement, alleviation, palliation or cure was

" dependent upon the restoration of the normal function of the total

organism " .

 

His first prescribed item of treatment was diet.

 

Over and over again, he said that " the importance of diet cannot be

overemphasised " . He laid out a sweeping permanent injunction against

sugar in all forms and guises.

 

While Tintera's sweeping implication of sugar as a cause of what was

called " schizophrenia " could be confined to medical journals, he was

let alone, ignored. He could be tolerated-if he stayed in his

assigned

territory, endocrinology.

 

Even when he suggested that alcoholism was related to adrenals that

had been whipped by sugar abuse, they let him alone; because the

medicos had decided there was nothing in alcoholism for them except

aggravation, they were satisfied to abandon it to Alcoholics

Anonymous.

 

However, when Tintera dared to suggest in a magazine of general

circulation that " it is ridiculous to talk of kinds of allergies

when there is only one kind, which is adrenal glands impaired...by

sugar " , he could no longer be ignored.

 

The allergists had a great racket going for themselves. Allergic

souls had been entertaining each other for years with tall tales of

exotic allergies-everything from horse feathers to lobster tails.

 

Along comes someone who says none of this matters: take them off

sugar, and keep them off it.

 

Perhaps Tintera's untimely death in 1969 at the age of fifty-seven

made it easier for the medical profession to accept discoveries that

had once seemed as far out as the simple oriental medical thesis of

genetics and diet, yin and yang.

 

Today, doctors all over the world are repeating what Tintera

announced years ago:

nobody, but nobody, should ever be allowed to begin what is called

" psychiatric treatment " , anyplace, anywhere, unless and until they

have had a glucose tolerance test to discover if they can handle

sugar.

 

So-called preventive medicine goes further and suggests that since

we only think we can handle sugar because we initially have strong

adrenals,

 

why wait until they give us signs and signals that they're worn out?

Take the load off now by eliminating sugar in all forms and guises,

starting with that soda pop you have in your hand.

 

The mind truly boggles when one glances over what passes for medical

history.

 

Through the centuries, troubled souls have been barbecued for

bewitchment, exorcised for possession, locked up for insanity,

tortured for masturbatory madness, psychiatrised for psychosis,

lobotomised for schizophrenia.

 

How many patients would have listened if the local healer had told

them that the only thing ailing them was sugar blues?

 

Endnotes:

 

1. Martin, William Coda, " When is a Food a Food-and When a Poison? " ,

Michigan Organic News, March 1957, p. 3.

2. ibid.

3. McCollum, Elmer Verner, A History of Nutrition: The Sequence of

Ideas in Nutritional Investigation, Houghton Mifflin Co., Boston,

1957, p. 87.

4. op. cit., p. 88.

5. op. cit., p. 86.

6. Price, Weston A., Nutrition and Physical Degeneration: A

Comparison of Primitive and Modern Diets and Their Effects, The

American Academy of Applied Nutrition, California, 1939, 1948.

7. Hooton, Ernest A., Apes, Men, and Morons, Putnam, New York, 1937.

 

Editor's Note:

This article is extracted and edited from the book, Sugar Blues, ©

1975 by William Dufty; specifically, the chapters " In Sugar We

Trust " , " Dead Dogs and Englishmen " and " What the Specialists Say " .

The book was first published by the Chilton Book Company, Padnor,

PA, USA. Warner Books, Inc., NY, published an edition in 1976 and

reissued it in April 1993

 

And make no mistake; the pharmaceutical giants are some of the most

 

savvy and well-financed marketers on the planet.

 

And millions of people in this country are starting to suffer

 

needlessly because of their efforts.

 

I don't want you to fall into this trap.

 

 

The Gears Behind the Clockwork

 

The carbohydrates we eat are converted by the body into a simple

sugar called glucose. This glucose, or " blood sugar, " enters the

bloodstream to be transported throughout the body.

 

Blood sugar is the primary energy source used by the brain, the

nervous system, and the muscles. To be utilized, the blood sugar must

get from the blood- stream into the nerve and muscle cells.

 

This is where insulin comes into the picture.

 

As I'm sure many of you recall from high school biology, insulin is

the

pancreatic hormone that opens up the cell walls so blood sugar can

enter. It is the key to the whole energy process.

 

For insulin to work properly, it must be present in sufficient

quantities, and the cells in your body must be " sensitive " to its

effects. When cells don't react to the effects of insulin by

allowing

sugar to enter through their cell walls, a condition called insulin

resistance exists.

 

Insulin resistance isn't fully understood at this point. However, we

do know that insulin resistance is often directly related to

obesity.

This is especially true when a person has a fat build-up in the

waist or abdominal area.

 

On the flip side of the coin, excess abdominal fat and fat that has

accumulated around the liver increase the amount of circulating free

fatty acids in the blood.

 

As these fatty acids break down, they increase toxicity levels. In

turn, increased toxicity has been shown to do two things:

First, it inhibits the production of insulin; and second, it makes

muscle cells less sensitive to the insulin that is available.

 

Muscle tissue is crucial in helping to balance blood sugar levels.

Under normal circumstances, over 80 percent of the blood sugar

released immediately following a meal is taken up by muscle cells.

 

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

Post subject: In your opinion, are all sugars equal?

-

Today's Question

In your opinion, are all sugars equal?

 

-- Anonymous

 

Today's Answer

(Published 09/10/1996)

Eaten consciously and moderately, natural sugar can be a pleasant

addition to the diet. But sugar can have a dramatic effect on the body's

metabolism, with many people feeling a rush of energy followed by

lethargy or depression.

A 1995 study published in the journal " Pediatrics " found that sugar

taken on an empty stomach led to an inability to concentrate. It's also

easy to crave more and more sugar without being aware of how much you

are taking in.

 

It has been estimated that every American, on average, consumes more

than 130 pounds of sugar a year.

As you suggest, however, all sugars are not equal.

 

In particular, the most important difference is how much stress they

cause the pancreas. The pancreas secretes insulin to regulate blood

sugar levels and control the processing of sugar in the cells.

 

If there's not enough insulin, as in people with diabetes, the sugar

remains in the bloodstream.

 

People with low blood sugar tendencies, or hypoglycemia, will metabolize

the sugar very quickly, experiencing an initial euphoria followed by a

plunge in energy as the blood sugar leaves their brain.

 

Table sugar, or sucrose, provokes a fairly strong insulin response.

The fructose in fresh fruit does not.

 

For people whose bodies find it harder to manage blood sugar levels or

who have insulin resistance - which may include people who are obese -

fresh fruit may be the better choice

 

 

Raw sugar, brown sugar, honey, molasses, and maple syrup are just like

sugar, except they contain some trace minerals and may have strong

flavors that make it less likely that you'll eat as much of them as

white sugar.

 

Pay attention to all the different ways you may be getting sugar in a

day - not just through desserts or snacks, but also fruit juices, fruit

and prepared foods.

 

If you are drinking a lot of fruit juice, remember that commercial

juices may contain cane or corn sugar (dextrose), or high fructose corn

syrup.

 

If you've never stayed off sugar for more than a couple of days, you

might try doing so to see how strong your habit is and how your body

responds to withdrawal. If you are prone to depression, fluctuating

energy levels, or mood swings, this experiment will show you whether

refined sugar is affecting the condition.

 

www.drweil.com

_________________

 

JoAnn Guest

mrsjo-

DietaryTi-

www.geocities.com/mrsjoguest/Genes

 

 

 

 

AIM Barleygreen

" Wisdom of the Past, Food of the Future "

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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