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Foods > Sugar, Diabetes and Incurable diseases
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:
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.
Natural sweetener |
% complex carbohydrates in dry matter
(good ones) |
% simple sugars in dry matter
(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 heated to make a thick syrup. Because of its mild
taste, it can be used as a substitute for white or brown sugar.
- 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 !
|
40 % complex carbohydrates (starch) |
57 % maltose |
- 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 ground and heated
to make a thick syrup. Barley malt is a good substitute for brown and white sugar. It is
delicious in hot breakfast cereals, cookies, breads, 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 !
|
33 % complex carbohydrates (starch) |
66 % maltose |
- Granulated Brown Rice Sweeteners
- are made from dried brown rice syrup or a combination of dried brown rice syrup
and powdered grape juice concentrate. Brown rice sweeteners have a very mild flavor and
can be used to replace white or brown sugar in baked goods.
- OK for sick people but not too much !
- It is good concentrated sweeteners !
- Avoid it if you have Candida Albicans (yeast) problem !
|
33 % or more complex carbohydrates |
66 % maltose, fructose, glucose, and
sucrose |
- Fruit Concentrate/Sweetener
- includes frozen juice concentrates such as grape or apple juice and refrigerated
jars of fruit concentrates which are typically blends of juices such as peach, pear, and
pineapple juice. Fruit concentrates are thicker than fruit juice concentrates and are made
by cooking whole fruits at very low temperatures until they have been reduced to a thick
syrup. Fruit sweeteners work well in most baked goods.
- They are not much better then white or brown sugar !!!
- If you are sick, avoid it !!!
|
1 %
complex carbohydrates |
90 - 96 % simple sugars, fructose, glucose,
and sucrose |
- Maple Syrup
- is made from the sap of sugar maple trees. Thirtyfive to 50 gallons of sap are
boiled to produce one gallon of maple syrup. Grade A maple syrup has a lighter color and
flavor than Grade B, which is darker with a stronger flavor.
- It is not much better then white or brown sugar!!!
- I do not recommend it !!!
|
1 %
complex carbohydrates |
96 % sucrose |
- 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 because
96% of dry matter are simple sugars: fructose, glucose and sucrose.
- It is sweeter and higher in calories than refined white sugar. Honey does
contain some B vitamins, minerals, and enzymes. However, the enzymes are generally
destroyed by high heat causing the honey to lose 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 !!!
|
0 %
complex carbohydrates |
96 % simple sugars, fructose, glucose, and
sucrose |
- Granulated Cane Juice
- is made from organically grown sugar cane juice that has been filtered and
dehydrated. Its a simple sugar that tastes much like brown or turbinado sugar; however,
its less refined and contains more vitamins and minerals. Granulated cane juice can be
used as a substitute for 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 !!!
|
0 %
complex carbohydrates |
96 % sucrose |
- 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 extraction of sugar
crystals, and has a stronger, bittersweet flavor and is richer in potassium, calcium,
iron, and Bvitamins than sweet molasses. Though 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 !!!
|
0 %
complex carbohydrates |
96 % sucrose |
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 sweetener with 1 cup liquid sweetener: |
reduce another liquid by 1/3 cup or add 4-5 tablespoons flour. |
| To replace 1 cup dry sweetener with 3/4 cup honey: |
reduce another liquid by 1/4 cup or add 1/3 cup flour. |
| To replace 1 cup liquid sweetener with 1 cup dry sweetener: |
add 1/3 cup water. |
| To replace 1 cup liquid sweetener with 3/4 cup honey: |
add 1/4 cup water. |
| 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.
Related books: Sugar & Aspartame
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