Simple Carbs, (Processed carbs & refined sugars) & Insulin Resistance

[Guest guest]

Simple Carbs, (Processed carbs & refined sugars) & Insulin

Resistance JoAnn Guest

Aug 05, 2006 12:33 PDT

---

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 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.

 

--

Everyone knows that food comes in three forms: fats, protein, and

carbohydrates and that the majority of our foods have all three, in

varying proportions.

 

Carbohydrates are made up of carbon, hydrogen, and oxygen.

The main carbos are sugars, starches, and cellulose.

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 " .

 

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.

---

 

Complex Vs. Simple:

=--

 

An apple contains natural sugar: fructose.

A potato contains natural starch.

 

However, these are whole foods containing much more than just

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

also contain additional vitamins,minerals and enzymes without which

our

body cannot function.

 

These whole foods are called `complex' carbohydrates, meaning that

they

are *complete* foods.

 

Fruits contain mainly natural sugars, while vegetables contain

mainly starches. And both contain 'cellulose'.

 

 

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.

 

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

a " usable "

'glucose molecule'.

 

White sugar and white bread *need* *additional* enzymes, vitamins,

minerals,and insulin in order to be digested.

 

These have to be taken from existing 'stores' of nutrients in order

for

us to be able to complete the 'digestive process'.

 

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 " .

 

Whenever the body does not have the " required " nutrients

to " process "

these " non-foods " , the simple (refined) carbohydrates cannot be

broken down (digested). and so they just lay there and 'ferment " in

the

digestive tract.

 

Simple carbohydrates " increase " blood glucose by an

'unregulated', 'unnatural' amount.

And this is the real problem with simple refined carbohydrates:

the quantity of pure " glucose " 'suddenly' taken in.

 

Most books, most doctors, and most nutritionists fail to make the

`distinction' between simple and complex carbohydrates.

 

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.

 

Natural sweeteners do not " cause " diabetes; if you eat too much raw

honey, you 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.

Same with sugar beets and cane.

 

 

---

Most sources estimate that today simple carbohydrates make up about

20%

of the calories in 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.

---

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.

 

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 " would 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.'

 

No matter what athletes you see on TV commercials chugging the

popular

soft drinks, none of them are actually 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.

 

The initial blast of energy is the " adrenal shock " reacting to a

'non-food' in the system.

 

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.

 

Sugar cannot be digested.

 

Sugar 'inactivates' digestive enzymes.

It remains in the intestinal 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.

 

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 " .

 

The half-digested carbohydrates " leak " into the bloodstream 'intact'

causing problems in the bloodstream (CVD)

joints (arthritis),

muscles (fibro,lupus, etc),

organs ( heart disease, etc) - 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 - chronic allergies

 

---

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.

 

Electrolyte (mineral) Imbalance

 

Besides enzyme 'destruction' and 'acidifying' the blood,

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

 

Most of the damage to the body resulting from sugar can be traced to

one of these *three* events. 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.

 

We have already recognized 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.

 

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 from organic fresh fruit is generally low on the

glycemic index (23). (Miller, p.29) Fruit sugars from organic fresh

whole fruit is quickly and easily 'used'

by our 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 fresh squeezed

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.

 

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 " 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 boosting the immune system:

*Antioxidants*.

--

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)

 

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. 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.

 

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. "

 

--

 

Dangers of Processed Sugars & 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' 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

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 might 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* (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 to which we are typically sensitive. 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.

 

---

Sugar is easily replaced in the diet by a south american 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 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

eliminating sugar, and not supporting the sugar industry by

puchasing

refined sugar or other processed sweeteners.

-

A multitude of common physical and mental ailments are strongly

linked to the consuming of 'pure', refined sugar.

--

Why is Sugar a Poison?

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 simple carbohydrate metabolism results in the formation

of

'toxic metabolites'

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 on digestion,

detoxification and elimination they 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*

(triglycerides).

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.

---

 

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 an even newer 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 much 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 total

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 GMO sugar cane and GMO sugar

beets.

 

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 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 possible 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 are included in this category as well - assume that if

weight is lost, fat is also 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.

 

Eliminating 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 " .

 

---

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.

_________________

 

 

JoAnn Guest

mrsjo-

www.geocities.com/mrsjoguest/Diets