Blog: Chef Jemichel ~ The Chef-Doctor
by chef jem

Renaissance Created w Avg. Intake of 1 t Sugar Per Head/Year

"Sugar and The Slave Trade" - "Six Plants That Transformed Mankind."

Date:   7/11/2009 9:33:34 PM   ( 12 y ) ... viewed 3526 times

Read the chapter on sugar starting on page 53.
It is one of the very few references I know that offers an expansive perspective through which one can begin to see how systemic and all-pervasive the present day sugar addiction is in our society.

http://books.google.com/books?id=Q641U4uxn-kC&pg=PA57&lpg=PA57&dq=%22henry+ho...

And nowadays "Americans struggle to stick to added sugars advice".

http://www.foodnavigator-usa.com/Science-Nutrition/Americans-struggle-to-stic...


"Struggle"? Is this possibly the writer's use of an emotionally sympathetic term; which overlooks the serious addictions that many people have with their sugar consumption? My editor's red ink suggestion on this would be: "Americans are struggling in their dependency on sugar which in many cases qualify as an addiction". We need to hear the truth about this highly refined substance that has a drug-like effect on a lot of people and especially including virtually all children! There are plenty of articles indicating that this substance is just as addictive (if not more so) as any hard-core drug. I count it as a major triumph for anyone who can eliminate all added sugar from their diet! When you do eliminate it I can virtually guarantee that you will experience a number of very remarkable and positive changes in your greater well being!

Also see the Living Food: Bulletin #2: Sugar and Artificial Sweeteners:
http://ishop.livingfood.us/PDFs/sampleLFSugars.pdf
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March 16th, 2015 -

The National Retail Federation’s Easter Survey for 2012 confirmed $2.3 billion in Easter candy sales.[1]

In 1999, the average person consumed over 100 pounds more sugar a year compared to the average person in 1822.[2]

One 2007 study confirmed that sugar is more addictive than cocaine.[3]

- See more at:
http://sugaraddiction.bodyecology.com/

[1]Easter Candy Sales Expected To Rise. Candy and Snack Today.

[2]S. Guyenet.
By 2606, the US Diet will be 100 Percent Sugar. Whole Health Source. Feb 18 2012. http://wholehealthsource.blogspot.com/2012/02/by-2606-us-diet-will-be-100-percent.html

[3]M Lenoir, et al.
Intense Sweetness Surpasses Cocaine Reward. PLoS ONE. 2007; 2(8): e698.
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September 22, 2012 -

"In the early 1900's, the average American consumed only 12 pounds of sugar in a year.[4] Now, according to USDA statistics, including high fructose consumption, that figure is over 150 pounds per person!":
http://www.naturalnews.com/specialreports/25-Amazing-and-Disturbing-Facts-abo...

Can you imagine the contrast between "An Average Intake Of One Teaspoon of Sugar Per Head Per Year" and "150 pounds per person" per year? Can you imagine that the "150 pounds" of sugar at least hints at addiction?

[4]It appears that S. Guyenet (cited at [2] graphs the sugar consumption at between 45 and 50 pounds per year in the early 1900s. My sense is that level is probably too high.
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February 28, 2015 -

This subject matter continues to be in my research as I become more and more convinced of the detrimental impact on the health of the body and overall well being. Dr. Mercola and others advise limiting fructose consumption to less than 25 grams per day and less than 15 g if the individual is insulin resistant or similarly afflicted. I've blogged on this at my post: "Big Fat Miracles For You Psyche" also at this site.

Another Mercola article looks at the difference in how the brain responds to glucose and fructose.

"Nine healthy, normal-weight subjects received either glucose, fructose, or saline (as the control). Their brains were then scanned to evaluate activity around the hypothalamus, which is a key player in appetite control and production of metabolic hormones.

Interestingly, the researchers discovered that the 'cortical control areas' surrounding the hypothalamus responded very differently to each substance:

Glucose significantly raised the level of neural activity for about 20 minutes
Fructose reduced neural activity in the area for about the same amount of time Saline had no effect on neural activity
So, what does this mean?

At this point, the implications of these differences are unclear. The Chicago Tribune reported that:

'At this point, said [lead researcher] Purnell in a phone interview, it means nothing more than that the two substances did prompt different responses in the brain--that the brain did not respond to them identically.

Within some of the 'cortical control areas' where differences were seen, lie some important neural real estate, including regions where notions of reward and addiction are processed."

I was inspired to quote the "regions where notions of reward and addiction are processed" as it stands out in my mind as a major key for understanding the obesity epidemic. My father's obesity had its impact on me throughout the nineteen years that I lived with my family of origin and beyond living with them as well!

Just discovered this and thought I'd note it here:
"... foods with the highest reward values tend to include fat, carbs, and salt all together. It's probably not a coincidence that these are the foods that tend to be industrially processed.":
https://www.paleohacks.com/fat/satiety-index-fat-vs-starch-23351

Also from Dr. Mercola:

"Is Fructose from HFCS Worse than Fructose from Table Sugar?

High fructose corn syrup is about 55 percent fructose while table sugar is about 50 percent. The fructose in the corn syrup is also dissociated from the glucose, unlike table sugar which has it attached. So HFCS is clearly worse than table sugar, but not orders of magnitude. It is only marginally worse.

The MAIN reason why fructose and HFCS are so bad is that in the mid 70s two things happened. Earl Butz changed the US Agriculture policy to massively subsidize corn production in the US, and scientists also figured out how to make HFCS in the lab from corn.

The combination of these two events made fructose VERY cheap. So cheap that it's put in virtually all processed foods because it is virtually free and massively improves the flavor of most foods. So if you are a processed food producer there are virtually no downsides.

So it becomes a QUANTITY issue, and the average person is now consuming 600 percent more than their ancestors did, and some are consuming 1500 percent more. So the massive increase in this toxin is what is causing the problem. If table sugar was as cheap and used as much it would cause virtually identical side effects.":
http://articles.mercola.com/sites/articles/archive/2011/02/28/new-study-confirms-fructose-affects-your-brain-very-differently-than-glucose.aspx

Dale Jacobson and Mark McAfee talk about Earl Butz in the "Raw Milk: The Whole Truth" DVD I produced in 2007. I would like to review that segment again.
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Match 4, 2015 - Other Sweeteners -

- Starting with Coconut Sugar -

Cane sugar & HFCS may be the two most common sweeteners to date (no pun intended and also not counting honey at this point). Additional sweeteners that deserve to be looked at here come in two forms from coconut. Coconut sugar is growing in popularity now. I have used it a number of times as well as the coconut sap/syrup. These sweeteners claim to offer more nutrition than either cane sugar or HFCS (which essentially do not actually have any nutrition to offer us humans and in fact are better stated as anti-nutrition).

"Coconut Sugar (Refined, high in fructose, 92% carbs, not Paleo)
Coconut sugar (coconut nectar / coconut crystals) is produced from the delicious sap from cut coconut flower buds. This raw sap is a pure, unrefined Paleo sweetener with a flavor something like Turbinado sugar. To produce commercial coconut sugar, the raw sap must be boiled down or reduced by heating. It requires seven to eight gallons of raw sap to produce one gallon of coconut nectar. Refined coconut sugar is very high in carbohydrates (92%), often even higher than high fructose corn syrup. These numbers vary widely because there is no industry standard for coconut sugar. Coconut sugar has a low glycemic index because it is low in glucose. Its main sugar is fructose, which is absorbed more slowly and digested in the liver. However recent shows that all carbohydrate sugars are toxic to the metabolism, and fructose has the particular harmful effect of causing fat deposits linked to obesity and diabetes. You’re probably getting the idea that I do not recommend refined coconut sugar. But since Paleolithic rules aren’t carved in stone, they’re open to your interpretation."

I'd prefer the raw coconut sap. I believe I made a lacto-fermented coconut "bliss" drink with that plus coconut cream/butter and no added sugar a couple hears ago and it fermented very well!

Also -

"The Best Paleo Sweeteners" (and a whole lot more on sweeteners):
http://janeshealthykitchen.com/325-sweeteners-which-one-is-best/#.VPc8AN2YATA

"The Coconut Palm Sugar Market Craze"

I want to look at the bigger picture involved in the agricultural production of the two coconut sweeteners.

"... world-wide, there are far fewer coconut trees than there were 50 to 60 years ago, when the anti-saturated fat campaign started with earnest in the U.S., and condemned coconut oil along with all other saturated fats. When coconut trees reached their maturity, many communities cut them down for lumber and never replanted the trees. Urban expansion has also resulted in fewer coconut trees in recent times. ...":

http://www.tropicaltraditions.com/coconut_palm_sugar.htm

I emailed a source for coconut sugar asking for the count in grams on fructose so that I can include that along with the fructose food index (the first link below) at "real food forager".

Also at Tropical Traditions -

"The American Diabetes Association has correctly observed that claims to glycemic index (GI) are unknown and untested for coconut sugar, and advises: 'It is okay for people with diabetes to use coconut palm sugar as a sweetener, but they should not treat it any differently than regular sugar. It provides just as many calories and carbohydrates as regular sugar: about 15 calories and 4 grams of carbohydrate per teaspoon.' So until there is further research to back up claims that coconut sugar is different from any other sugar in its effects in raising blood sugar, one would be wise and safe to treat it the same as other sugars.

A search in PubMed for 'coconut sugar' produces no results for peer-reviewed literature on the subject, since this is a new product, and not a traditional product. ...

... coconut palm sugar derived from the coconut palm tree is NOT a traditional product that has existed in the market place. It is a NEW product that has only been in the market for a short time."
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***

The following linked article has a list of fructose content in a selection of fruits plus other good information.:

http://realfoodforager.com/fructose-how-much-is-safe/


More info:
http://www.drbriffa.com


http://www.scribd.com


http://naturalbias.com/how-sugar-can-ruin-your-life


http://www.naturalnews.com/009797.html


http://www.choosemyplate.gov


http://books.google.com
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June 20, 2019 - Comment Submitted at Weston A price.org -

I welcome recipes that are “very high in fat and low in sugar” and most especially as “desserts.”

... I am curious as to generally who the readers of this article may be who are “looking to cut back on (their) sugar cravings.” Most especially if these are “WAPF” people then I am all the more curious to know an “Integrative Nutrition Health Coach” perspective as to how an individual who is eating a “WAPF” diet may (still) have “sugar cravings”.

I’m also interested in knowing where one can be trained as a “Integrative Nutrition Health Coach.” Does the training include the impact of diet toward the development of “sugar cravings”? ……… Does the “Integrative” aspect include the element of the reward centers in the brain? ………
...[1]

Additional Comment:

This blog-writer has had extensive in-depth experience with long-standing “sugar cravings” that he is convinced were all as a result of his diet. For instance dietary conditioning from his family of origin included a sugared breakfast cereal (if breakfast was had). He developed hypoglycemic symptoms in his teens that increased over the following decades. Some tendency toward an alcoholic condition also played its part. It wasn't until he met Sally Fallon in 1999 and began adopting "the diet" that all the symptoms diminished and disappeared. The changes are mostly attributed to the inclusion of high fat, high-quality protein and lacto-fermented foods. Also a major key is eliminating refined sugar and minimizing refined carbs. No real food is sacrificed with "the diet"!

The relief from all the "hypoglycemic symptoms" is one of the very best benefits of any dietary changes that he has made over a forty-eight year period!
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Notes:

[1] https://www.westonaprice.org/orange-coconut-butter-fudge/
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Keywords:

history of sugar, sugar addiction, Artificial Sweeteners, corn syrup, fructose, insulin resistant, health, cortical control areas, glucose, hfcs, coconut sugar, blood sugar, coconut sap, high fat, low in sugar, sugar cravings, hypoglycemic, dietary conditioning, alcoholic
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