Sugar Diabetes and Incurable diseases

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					              Sugar, Diabetes and Incurable diseases
         About white sugar, Aspartame, other concentrated sweeteners and health

                              Cause and prevention of diseases


                                       In Sugar We Trust



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This page is important stop for all of You who are addicted to sugar, honey, or any other
concentrated sweetener.

For all of You who eat sugar every day in all kind of food, from bread to Coca Cola, from
ice-cream to ketchup, from hot-dog to cakes, jams, candies, sausages, yogurts ...

And for all of You who are having problems like colds, flu, food allergies, high
cholesterol, candida, cancer, diabetes, fatty degeneration, degenerative diseases,
depression, dizziness, crying spells, aggression, insomnia, weakness, skin problems, heart
and circulatory diseases...

Let's first say what is white sugar.

White sugar is refined sucrose (simple sugar), C12H22O11 , produced by multiple
chemical processing of the juice of the sugar cane or sugar beet and by removal of all
fiber , protein and minerals , which amount to 90 percent of the natural plant.

( P.S. I do not want to be misunderstood. I will explain that concentrated sweeteners are
bad for your health. BUT, that does not mean that you should use artificial sweeteners
like aspartame (nutra sweet), xilitol, sorbitoll, or any other artificial sweeteners. ALL
artificial sweeteners are worse for your health then natural sweeteners, so think about it! )


                                         Read articles:


           THE BITTER TRUTH ABOUT
           ARTIFICIAL SWEETENERS
      Excitotoxins - MSG and Aspartame May 03
      Fructose (corn syrup) is No Answer For a Sweetener Jan 04
      THE BITTER TRUTH ABOUT ARTIFICIAL SWEETENERS Dec 30
      Killer Sugar! Suicide With A Spoon Dec 12
      78 Ways Sugar Can Ruin Your Health Dec 11
      Stevia
      Maple Syrup




This page is not only about white sugar. It is also about brown/ raw/ turbinado sugar,
molasses, syrups, and other concentrated sweeteners like : dextrose (glucose) , fructose,
galactose, maltose, lactose, dextrin, dextrains, and honey. Our body digests and absorbs
these concentrated sources of sugars rapidly, and quickly turns them into saturated fatty
acids and cholesterol. If we do not burn off the fat through activity, it will start
accumulating under our skin,in our lever in our arteries and other organs.

One thing is common characteristic for all those sweeteners: they are concentrated and
composed of simple sugars (monosaccharide and disaccharide). Simple sugars are also
called rapid sugars because they do not need digestion and are absorbed rapidly in our
bloodstream.

After being absorbed in our bloodstream, they rise blood glucose levels too high. This
condition is called hyperglycemia, and is one of the symptoms of diabetes. If or pancreas
function as it should, it will produce enough insulin to remove excess glucose from our
bloodstream with amazing efficiency.

But huge production of insulin can not be stopped in the same moment as sugar stop
coming in the bloodstream. To much insulin will then cause too rapid fall of glucose level
in the blood. That is called hypoglycemia, and symptoms may include depression,
dizziness, crying spells, aggression, insomnia, weakness, and even loss of
consciousness.

When blood glucose falls too low, our adrenal glands will mobilize the body's stores of
glycogen (starch like carbohydrate , many glucose molecules hooked end to end in a
chain,stored in liver and muscle) and will also stimulate the synthesis of glucose from
proteins and other substances present in our body.

A diet rich in sugars will catch our pancreas and adrenal glands in a biochemical see-saw,
overworking them. It could weaken pancreas and result in diabetes. Cardiovascular
complications that follow excess glucose or fats kill many diabetics. If our body is unable
to use all of the extra fats and cholesterol produced from sugars,it must dump the
additional load. Fats can be deposited in the cells of our liver, heart, arteries, fat tissues,
kidneys, muscles, and other organs. That is beginning of fatty degeneration.
One of the aspects of fatty degeneration is deposition of visible fat in places where it is
not normally found in healthy people. Fatty degeneration includes atherosclerosis, fatty
liver and kidneys, some tumors, obesity and some forms of diabetes.

Sugars inhibit the function of our immune system, and increase diseases caused by poor
immune function, such as colds, flu, AIDS, allergies, infections, ...

Sugars increase our body's production of adrenaline by four times, which puts the body
into a state of 'fight or flight' stress, without anything to fight or flee from , except the
consumption of sugar. This stress reaction increases the production of both cholesterol
and cortisone. Cortisone inhibits immune function.

Sugars lack the vitamins and minerals required for their own metabolism. To be
metabolized, sugars must draw on our body's stores of these nutrients. The more sugars
you eat, the more vitamins and minerals you need.

It can leach B, C, D vitamins, and those minerals:

calcium, phosphorous, iron, selenium, zinc, chromium, vanadium, tin, boron, bismuth,
rear earth elements etc. from our teeth, bones, and tissues.

As these are depleted, our body becomes less able to carry out other functions that require
minerals and vitamins to be present: to metabolize fats and cholesterol; to convert
cholesterol into bile acids for removal from our body through the stool; or to burn-off
excess fats as heat or increased activity. As a result , our cholesterol level rises; our
metabolic rate goes down; fats burn more slowly; gall stones are crystallizing in or liver;
we feel less like exercising, and our weight is increasing. We have already started
walking our way to cancer, diabetes and cardiovascular diseases.

As you see , sugar is where it all starts, I mean disease.

Sugar causes irritation and weakening of the mucous membranes of the body and robs the
teeth, bones and blood of a great percentage of their minerals. Inflammatory diseases of
the breathing and digestive organs result from the use of brown and white sugar.



If , after reading those facts you feel to stop eating sugar , we are recommending next
alternatives:

dry fruit, fresh fruit, fresh fruit juice, resins, apple syrup, rice malt, barley malt.

But, do not just replace sugar with malt, or apple syrup. It is also important to generally
decrease consumption of concentrated sweeteners. Eat more fresh fruit and compote.
The easiest way of decreasing consumption of sugar is by decreasing consumption of
meat.

How to stop eating sugar ?

There is a balance between meat consumption and sugar.

If you eat meat, you need sugar, and visa versa. Serious trouble can happen if the balance
is off which is easy since sugar is addictive, like a drug. If you are a vegetarian and eat
mostly carbohydrates, the effect of extra sugar is heightened.

One of the major drawbacks is that sugar raises the insulin level, which inhibits the
release of growth hormones, which in turn depresses the immune system. Not something
you want to happen if you want to avoid sickness.

According to Kathleen DesMaisons in her book Potatoes Not Prozac sugar sensitive
people , those who have a more volatile reaction to the substance, usually have low levels
of serotonin and low levels of beta endorphins.

The level of beta endorphins have a direct impact on a person’s self esteem, tolerance for
pain, sense of connectiveness and to the ability to take personal responsibility for action.
It follows that with higher levels of beta endorphins the disease management process
would be easier.

When blood sugar spikes it signals the adrenal glands to release more adrenaline. This
leads to adrenal fatigue and in turn makes blood sugar ups and downs ever more
pronounced. Note this, for many of us have adrenals already fatigued from overeating of
sugar.

According to William Duffy in "Sugar Blues" the difference between sugar addiction and
narcotic addiction is largely one of degree. Here are some suggestions to make the
withdrawal easier:

- As you are reducing the amount of sugar also reduce the amount of meat you are eating

- Eat a bit of ginger before meals

-Taking Colloidal minerals that contain trace minerals Chromium and Vanadium would
solve problem of craving for Sugar and sweets !

- Craving for Sugar and sweets is a symptom of Chromium and Vanadium deficiency.

- Don’t eat any concentrated sweetener for breakfast

- Eat your breakfast as late as possible and start with fruit
- Make pause between fruit and other food

- Never eat fruit together with a rest of food

- Make treats like cookies sweetened with rice syrup (a honey like sweetener made from
cultured rice) or barley malt

- Get to know some new foods that have a subtle sweet taste from natural sugars. Try
manna bread (tastes like a muffin but is made only from sprouted grains) or oatmilk.

- Get to know more about the sugar/depression/energy connection. Read Food and
Healing, Sugar Blues, or Potatoes Not Prozac



More about sugar :

Sugars are classified as either simple or complex carbohydrates. Refined sugars such as
white, brown, and turbinado sugars, and the unrefined simple sugars, such as fruit
sweeteners and concentrated fruit juices, are all simple carbohydrates. The grain syrups:
barley malt and brown rice syrup, contain complex carbohydrates besides some simple
sugars.

Complex carbohydrates are a string of simple sugars (glucose) strung together that must
be broken back down into simple sugars before they can be absorbed into the
bloodstream; whereas simple sugars can go directly into the bloodstream.

An influx of sugar into the blood stream upsets the body's blood sugar balance, triggering
the release of insulin, which the body uses to keep blood sugar at a safe and constant
level. Insulin also promotes the storage of fat, so when you eat sweets high in sugar and
fat, you're making way for rapid weight gain and elevated triglyceride levels, both of
which have been linked to cardiovascular disease. Complex carbohydrates tend to be
absorbed more slowly, lessening the impact on blood sugar levels.

Refined sugars have been stripped of the vitamins, minerals, and fiber that were
originally present before processing. White sugar is 99.9 percent sucrose, and brown and
turbinado are 96 percent sucrose. Brown sugar is white sugar with molasses and/or
caramel coloring added. Turbinado sugar, also called raw sugar, is slightly less refined
and contains a trace amount of a few minerals.

Consequently, consuming large amounts of refined sugars places an extra burden on the
body to supply the nutrients, specifically the B vitamins, chromium, magnesium, and
zinc, needed to convert glucose (blood sugar) into energy. According to USDA
biochemist Richard Anderson, refined sugar may also impair the absorption of trace
minerals like copper and chromium present in some of the other foods we have eaten.
Refined simple sugars also have an impact on brain chemistry. They raise serotonin
levels, which can leave you feeling drowsy. However, the unrefined simple fruit
sweeteners have less impact on brain chemistry because they are high in the sugar
fructose, which does not affect serotonin levels.

Choosing natural sweeteners rich in complex carbohydrates and reading labels before
buying a product will help you reduce your consumption of refined sugar. Natural
sweeteners retain most of their vitamins and minerals, and many contain complex
carbohydrates. Below is a list and brief description of some of the natural sweeteners
available.

                                                                                  %
                                                                                simple
                                                                   % complex
                                                                                sugars
                                                                 carbohydrates
                                                                                in dry
Natural sweetener                                                 in dry matter
                                                                                matter
                                                                  (good ones)
                                                                                 (bad
                                                                                 ones)
Brown Rice Syrup (Rice malt)
      is made from (yeast culture) fermented brown rice and
      sprouted whole barley. Like barley malt, it is ground and      40 %
      heated to make a thick syrup. Because of its mild taste, it complex       57 %
      can be used as a substitute for white or brown sugar.      carbohydrates maltose
      OK for sick people but not too much !                         (starch)
      It is one of the best of all concentrated sweeteners !
      Avoid it if you have Candida Albicans (yeast) problem !
Barley Malt Syrup
       is made from (yeast culture) fermented whole barley
       which is sprouted to break down some of the
       carbohydrate into the simple sugar maltose. It is then
                                                                   33 %
       ground and heated to make a thick syrup. Barley malt is
                                                                  complex     66 %
       a good substitute for brown and white sugar. It is
                                                               carbohydrates maltose
       delicious in hot breakfast cereals, cookies, breads,
                                                                  (starch)
       muffins, and recipes using carob.
       OK for sick people but not too much !
       It is one of the best of all concentrated sweeteners !
       Avoid it if you have Candida Albicans (yeast) problem !
Granulated Brown Rice Sweeteners
                                                                                 66 %
       are made from dried brown rice syrup or a combination
                                                                               maltose,
       of dried brown rice syrup and powdered grape juice        33 % or more
                                                                               fructose,
       concentrate. Brown rice sweeteners have a very mild          complex
                                                                               glucose,
       flavor and can be used to replace white or brown sugar    carbohydrates
                                                                                  and
       in baked goods.
                                                                                sucrose
       OK for sick people but not too much !
        It is good concentrated sweeteners !
        Avoid it if you have Candida Albicans (yeast) problem !
Fruit Concentrate/Sweetener
       includes frozen juice concentrates such as grape or apple
                                                                                 90 - 96
       juice and refrigerated jars of fruit concentrates which are
                                                                                     %
       typically blends of juices such as peach, pear, and
                                                                        1%        simple
       pineapple juice. Fruit concentrates are thicker than fruit
                                                                                 sugars,
       juice concentrates and are made by cooking whole fruits
                                                                      complex fructose,
       at very low temperatures until they have been reduced to
                                                                   carbohydrates glucose,
       a thick syrup. Fruit sweeteners work well in most baked
                                                                                    and
       goods.
                                                                                 sucrose
       They are not much better then white or brown sugar !!!
       If you are sick, avoid it !!!
Maple Syrup
      is made from the sap of sugar maple trees. Thirtyfive to
      50 gallons of sap are boiled to produce one gallon of         1%
      maple syrup. Grade A maple syrup has a lighter color                    96 %
      and flavor than Grade B, which is darker with a stronger    complex    sucrose
      flavor.                                                  carbohydrates
      It is not much better then white or brown sugar!!!
      I do not recommend it !!!
Honey
        is a mixture of acid secretions from the glands of
        honeybees and nectar from flowers. Although honey is a
        natural sweetener, it is considered a refined sugar
                                                                                  96 %
        because 96% of dry matter are simple sugars: fructose,
                                                                                 simple
        glucose and sucrose.                                           0%
                                                                                 sugars,
        It is sweeter and higher in calories than refined white
                                                                                fructose,
        sugar. Honey does contain some B vitamins, minerals,         complex
                                                                                glucose,
        and enzymes. However, the enzymes are generally           carbohydrates
                                                                                   and
        destroyed by high heat causing the honey to lose
                                                                                 sucrose
        nutritional properties when used in baking. God to use in
        special cures, but not as a every day food !
        It is not much better then white or brown sugar!!!
        I do not recommend it !!!
Granulated Cane Juice
       is made from organically grown sugar cane juice that
       has been filtered and dehydrated. Its a simple sugar that
                                                                         0%
       tastes much like brown or turbinado sugar; however, its
                                                                                   96 %
       less refined and contains more vitamins and minerals.
                                                                       complex    sucrose
       Granulated cane juice can be used as a substitute for
                                                                    carbohydrates
       both white and brown sugar, but it is still rich in sucrose.
       It is not much better then white or brown sugar!!!
       I do not recommend it !!!
Molasses
      is a byproduct of the refined white, brown, and
      turbinado sugars. Sweet molasses or light molasses is
      the liquid left after the first extraction of sugar crystals.
      Blackstrap molasses is the liquid left after the last               0%
      extraction of sugar crystals, and has a stronger,                                96 %
      bittersweet flavor and is richer in potassium, calcium,            complex      sucrose
      iron, and Bvitamins than sweet molasses. Though                 carbohydrates
      molasses is better than white sugar, it still contain a lot
      of it, so I can not recommend eating molasses.
      It is not much better then white or brown sugar!!!
      I do not recommend it !!!




                     Substituting One Sweetener For Another

                                   by Don Buscher, MSN

 The granulated brown rice and cane juice sweeteners are roughly equal in sweetness to
 refined white, brown, or turbinado sugar and can be substituted on a cup for cup basis
                    without changing t anything else in the recipe.

   When you substitute a liquid sweetener for a dry one or vice versa, you will have to
 adjust the recipe to end up with the right batter consistency. The chart (below) will help
                 you modify your recipes when using natural sweeteners.

                             SWEETENER SUBSTITUTIONS
              To replace 1 cup dry             reduce another liquid by 1/3
              sweetener with 1 cup liquid      cup or add 4-5 tablespoons
              sweetener:                       flour.
              To replace 1 cup dry
                                               reduce another liquid by 1/4
              sweetener with 3/4 cup
                                               cup or add 1/3 cup flour.
              honey:
              To replace 1 cup liquid
              sweetener with 1 cup dry         add 1/3 cup water.
              sweetener:
              To replace 1 cup liquid
              sweetener with 3/4 cup           add 1/4 cup water.
              honey:
               Note: When using thick liquid sweeteners, heat the jar in hot
                water for five minutes to make pouring easier and spray
                measuring cups with vegetable spray to prevent sticking.
                          Facts about White sugar consumption

The average American consumes an astounding two 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, ketchup, mayonnaise, peanut butter, spaghetti
                        sauce, and a plethora of microwave meals.

                 Adults purchase over 50% of all chocolate sold in USA.

          An average American consume 147 pounds of sweeteners each year.

   Monoglycerides used in some ice creams are a possible cancer causing agent in test
                                      animals.

				
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