The Dangers of Sugar…..

The average American consumes an astounding 2-3 pounds of sugar each week, which is not surprising considering that highly refined sugars in the forms of sucrose (table sugar), dextrose (corn sugar), and high-fructose corn syrup are being processed into so many foods such as bread, breakfast cereal, mayonnaise, peanut butter, ketchup, spaghetti sauce, and a plethora of microwave meals.

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 up to five hours. He got this result using processed honey, table sugar, and processed orange juice. This translates into a 50% reduction in the ability of white blood cells to engulf bacteria. The immune suppressing effect begins within ten minutes of ingesting the sugar.

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 life giving 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.

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. Also, for some people, they have enough insulin but the cells have become insulin-resistant, so they do no absorb the insulin to facilitate absorption of glucose.

Sugar also increases the urinary output of essential vitamins and minerals. According to L. K. Massey in Acute effects of dietary caffeine and sucrose on urinary mineral excretion in healthy adolescents, calcium loss through the urine doubles when a soft drink containing sugar is consumed. Cola drinks containing both caffeine and sugar caused the greatest calcium and bone loss in these subjects.

White, refined sugar is also bleached with Chlorine Bleach, a substance that many people are sensitive to. Chlorine, when it combines with organic compounds, converts to Dioxin, a lethal chemical. No one should ever consume any substances that have been exposed to chlorine or chlorine bleach, nor use paper products that have been bleached.

Eating whole fruits does not cause the same problem as high fructose corn syrup and table sugar, because the fruits contain vitamins, minerals, and antioxidants which help metabolize the fructose.

Here is a list of ways sugar can affect your health:

    * Sugar can suppress the immune system.
    * Sugar can upset the body’s mineral balance.
    * Sugar can contribute to hyperactivity, anxiety, depression, concentration difficulties, and crankiness in children.
    * Sugar can produce a significant rise in triglycerides.
    * Sugar can cause drowsiness and decreased activity in children.
    * Sugar can reduce helpful high density cholesterol (HDLs).
    * Sugar can promote an elevation of harmful cholesterol (LDLs).
    * Sugar can cause hypoglycemia.
    * Sugar contributes to a weakened defense against bacterial infection.
    * Sugar can cause kidney damage.
    * Sugar can increase the risk of coronary heart disease.
    * Sugar may lead to chromium deficiency.
    * Sugar can cause copper deficiency.
    * Sugar interferes with absorption of calcium and magnesium.
    * Sugar can increase fasting levels of blood glucose.
    * Sugar can promote tooth decay.
    * Sugar can produce an acidic stomach.
    * Sugar can raise adrenaline levels in children.
    * Sugar can lead to periodontal disease.
    * Sugar can speed the aging process, causing wrinkles and grey hair.
    * Sugar can increase total cholesterol.
    * Sugar can contribute to weight gain and obesity.
    * High intake of sugar increases the risk of Crohn’s disease and ulcerative colitis.
    * Sugar can contribute to diabetes.
    * Sugar can contribute to osteoporosis.
    * Sugar can cause a decrease in insulin sensitivity.
    * Sugar leads to decreased glucose tolerance.
    * Sugar can cause cardiovascular disease.
    * Sugar can increase systolic blood pressure.
    * Sugar causes food allergies.
    * Sugar can cause free radical formation in the bloodstream.
    * Sugar can cause toxemia during pregnancy.
    * Sugar can contribute to eczema in children.
    * Sugar can overstress the pancreas, causing damage.
    * Sugar can cause atherosclerosis.
    * Sugar can compromise the lining of the capillaries.
    * Sugar can cause liver cells to divide, increasing the size of the liver.
    * Sugar can increase the amount of fat in the liver.
    * Sugar can increase kidney size and produce pathological changes in the kidney.
    * Sugar can cause depression.
    * Sugar can increase the body’s fluid retention.
    * Sugar can cause hormonal imbalance.
    * Sugar can cause hypertension.
    * Sugar can cause headaches, including migraines.
    * Sugar can cause an increase in delta, alpha and theta brain waves, which can alter the mind’s ability to think clearly.
    * Sugar can increase blood platelet adhesiveness which increases risk of blood clots and strokes.
    * Sugar can increase insulin responses in those consuming high-sugar diets compared to low sugar diets.
    * Sugar increases bacterial fermentation in the colon.

Sugar and cancer

Of the over 4 million cancer patients being treated in the U.S. today, almost none are offered any scientifically guided nutrition therapy other than being told to “just eat good foods.” Many cancer patients would have a major improvement in their conditions if they controlled the supply of cancer’s preferred fuel: GLUCOSE. By slowing the cancer’s growth, patients make it possible for their immune systems to catch up to the disease. Controlling one’s blood-glucose levels through diet, exercise, supplements, meditation and prescription drugs – when necessary – can be one of the most crucial components to a cancer treatment program. The saying “Sugar feeds cancer” is simple. The explanation is a little more involved.

German Otto Warburg, Ph.D., the 1931 Nobel laureate in medicine, first discovered that cancer cells have a fundamentally different energy metabolism compared to healthy cells.

The gist of his Nobel thesis was this: malignant tumors frequently exhibit an increase in “anaerobic glycolysis” – a process whereby glucose is used by cancer cells as a fuel with lactic acid as an anaerobic by-product – compared to normal tissues.

The large amount of lactic acid produced by this fermentation of glucose from the cancer cells is then transported to the liver. This conversion of glucose to lactate creates a lower, more acidic PH in cancerous tissues as well as overall physical fatigue from lactic acid build-up.(2,3) Therefore, larger tumors tend to exhibit a more acidic PH.(4).

Hence, cancer therapies should attempt to regulate blood-glucose levels through diet, supplements, exercise, medication when necessary, gradual weight loss and stress reduction. Since cancer cells derive most of their energy from anaerobic glycolysis, the goal is not to eliminate sugars or carbohydrates entirely from the diet but rather to control blood-glucose within a narrow range to help starve the cancer cells and boost immune function.

Is there a sugar replacement?

Yes! 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.  A good second choice for a sweetener would be Xylitol. It has very few calories and has a negligible effect on 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.

Stay away from NutriSweet and Aspartame!!! 

Article by Dr. Mercola

Here’s a great video

Just say NO to Sugar!!

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