5/31/2011 Just Out
The American Dietetic Association website says:
“Sugars really have no direct relationship to any health problem
except for their role in tooth decay ... eating sweets doesn't stimulate your appetite for more.”
These OUTRAGEOUSLY MISLEADING STATEMENTS provide strong motivation to discredit and be skeptical about many other things that many badly-misinformed “professionals” are incorrectly saying about nutrition. Morbid obesity has been increasing steadily since these professionals began recommending high-carbohydrate (sugary-sweet) diets to the masses.
The following material is presented in direct confrontational opposition to pseudo-scientific misinformation presented by registered and board-certified professionals, who do our society a great disservice by propagating traditional misinformation about nutrition.
“The thinking which created the problem is insufficient to solve it” – Albert Einstein.
It is high time that we seriously rethink the way we harm our children’s minds by rewarding them with sugar.
If you say: “I know that I shouldn’t do it, but I’m going to (damage my health) anyway” - then you should probably leave this website, since there is no need wasting your time reading scientific facts that can significantly enhance your joy and longevity. You don’t need to waste time fastening your seat belt or doing things to avoid the risk of preventable cancer either (ironic chuckle)
BUT, if you are willing to make a few lifestyle changes to become happier and healthier, then PLEASE READ ON.
Have you ever wondered why you feel hungry a few hours after eating a big meal? Chances are you ate low-fat carbohydrate-containing foods that caused a rapid spike in your blood sugar. Your body responds by releasing extra insulin into your blood stream. The high insulin makes blood sugar crash back down and suppresses burning fats as well - You get that famished feeling, which leads to overeating.
That is what happened in a study of obese teenage boys by researchers at Children's Hospital in Boston and the USDA center in Boston. It's the first solid evidence that carbohydrates with a high glycemic index (those that are rapidly digested and release glucose into the blood stream) contribute to obesity.
On three separate days at least a week apart, researchers fed the boys breakfast and lunch having either a high, medium or low glycemic index (GI). The boys ate almost twice as much after the high-GI meals compared to the low-GI fare. The high-GI meals induced a sequence of hormonal and metabolic changes that promoted overeating. http://www.pediatrics.org/cgi/content/full/103/3/e26:
Results: Voluntary energy intake after the high-GI meal (5.8 megajoule [mJ]) was 53% greater than after the medium-GI meal (3.8 mJ), and 81% greater than after the low-GI meal (3.2 mJ). In addition, compared with the low-GI meal, the high-GI meal resulted in higher serum insulin levels, lower plasma glucagon levels, lower postabsorptive plasma glucose and serum fatty acids levels, and elevation in plasma epinephrine. The area under the glycemic response curve for each test meal accounted for 53% of the variance in food intake within subjects.
Conclusions. The rapid absorption of glucose after consumption of high-GI meals induces a sequence of hormonal and metabolic changes that promote excessive food intake in obese subjects. Additional studies are needed to examine the relationship between dietary GI and long-term body weight regulation. glycemic index, obesity, dietary carbohydrate, diets, insulin.
Excessive fat consumption is widely believed to be a major dietary cause of obesity. For this reason, the US Department of Health and Human Services, American Heart Association,7 and American Diabetes Association currently advocate consumption of a low-fat diet in the prevention and treatment of obesity. Recently, however, the relationship between dietary fat and obesity has been questioned on several grounds including that both cross-sectional and longitudinal analyses have failed to show a consistent association between dietary fat and body fat, and that weight loss on low-fat diets is usually modest and transient. In addition, and perhaps of particular significance, mean fat intake in the United States reportedly has decreased over the past 3 decades, from 42% to 34% of dietary energy, whereas the rate of obesity has continued to rise.
Another dietary factor that may influence body weight is the glycemic index (GI). GI is a property of carbohydrate-containing food that describes the rise of blood glucose occurring after a meal. Foods that are rapidly digested and absorbed or transformed metabolically into glucose have a high GI. The GI of a meal is determined primarily by the amount of carbohydrate consumed and by other dietary factors affecting food digestibility, gastrointestinal motility, or insulin secretion (including carbohydrate type, food structure, fiber, protein, and fat). Most starchy foods commonly eaten in North America, chiefly refined grain products and potatoes, have a high GI, exceeding that of even table sugar by up to 50%. By contrast, vegetables, legumes, and some fruits generally have lower GI.
A potential adverse consequence of the decrease observed in mean fat intake in recent years is a concomitant increase in dietary GI. A reduction of dietary fat tends to cause a compensatory increase in sugar and starch intake. Indeed, a rise in total carbohydrate consumption since the 1970s has been documented. Furthermore, because fat slows gastric emptying, carbohydrate absorption from low-fat meals may be accelerated. In view of these observations, it seems likely that the GI of the American diet has risen in recent years. Previously, an inverse relationship between GI and satiety has been shown in several, but not all, single-meal studies. Although these reports suggest a potential influence of GI on short-term energy intake, the practical relevance of GI to energy regulation and obesity remains unclear.
The purpose of this investigation was to test the hypothesis that consumption of high-GI foods induces a sequence of hormonal changes that lead to decreased availability of metabolic fuels, excessive hunger, and overeating in obese subjects.
The researchers suspect that their findings apply to the middle-aged and elderly as well. An alarming number of U.S. children and adults are now significantly overweight, following a reduction in fat intake since food labels were required to show fat content, and the 1992 USDA Food Pyramid low-fat, high-carbohydrate diet was recommended.
Sugars and starchy foods commonly eaten in North America (refined grain products, potatoes, etc.) have a high GI. Moreover, many of the “low-fat” foods that have flooded grocery shelves since “experts” have been recommending low fat diets are also addictive and high in calories. Some starchy foods have GI's up to 50 percent higher than table sugar. Sources of concentrated sugars, such as fruit juices and sugar water, also have a very high GI. By contrast, healthy vegetables, nuts, legumes and some fruits generally have a low GI.
Eating carbohydrate-containing foods, including some fruits, temporarily raises blood sugar and insulin levels. On the other hand, a diet rich in the soluble fiber found in fruit may lower the risk of type 2 diabetes, despite the high carbohydrate content of most fruit. High-fiber food supplements, such as pectin from fruit like apples or grapefruit, have improved glucose tolerance in some studies. Most doctors advise people with diabetes to eat a diet high in fiber. Focus should be placed on high fiber fruits, vegetables, nuts, seeds, oats, and whole-grain products. Fruit juices with most of their beneficial fiber removed generally have a high GI.
Many people find that they become mentally and physically sluggish when their blood sugar level rises following consumption of high GI foods. The majority of brain function is significantly influenced by the level of glucose in the blood. A study published in the January 2005 issue of Diabetes Care documented this effect.
Dr. Daniel J. Cox (University of Virginia Health System in Charlottesville) and his colleagues conducted a field study where the team instructed the participants to complete tests assessing verbal and mathematical skills using hand-held computers immediately before monitoring blood glucose, three to four times each day.
Many of the subjects made more errors and had slower responses when blood glucose exceeded a certain point. Cox pointed out that to avoid a drop in performance associated with low blood glucose, people often load up on carbohydrates before "cognitively sensitive procedures," such as exams. "But they in fact could being doing themselves a significant disservice," he said, and would perform better by avoiding both high and low extremes of blood glucose levels.
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High blood sugar is among the most costly health problems in America. Health care and other costs directly related to diabetes treatment, and the cost of lost productivity, are $98 billion annually.
Many people first become aware that their blood sugar levels have been too high for too long when they develop one of its life-threatening complications (some of which are irreversible):
Scientific Explanation of Sugar-Accelerated Aging: Glycation is the formation of a double-bond between the glucose aldehyde-group and the lysine amino group with the elimination of a water molecule. (Simplification: sugar displaces essential water molecules in proteins – the building blocks of our tissues.)
The double-bond between the glucose carbon and the lysine nitrogen is an imine (known as a Schiff base). The imine can quickly re-arrange atoms such that the 2-carbon (2nd carbon) of the glucose loses its two hydrogens, resulting in a carbonyl group (>C=O) and in hydrogen-saturation of the carbon & nitrogen which formerly constituted the imine. This re-arrangement structure is called an Amadori product (a ketoamine). Both glycation and Amadori product formation are completely reversible reactions. But the formation of Advanced Glycation End-products (AGEs) by oxidation of Amadori products is irreversible.
AGEs in tissues increase the rate of free radical production to 50-times the rate of free-radical production by unglycated proteins. AGEs attached to bad LDL-cholesterol greatly accelerates oxidation and subsequent atherosclerosis (deadly heart disease). The irreversible cross-linked proteins of AGEs in vessel collagen also contributes to atherosclerosis, as well as to kidney failure - conditions worsened by sugar diabetes [DIABETES 46(Suppl 2):S19-S25 (1997)]. AGEs aggravate protein cross-linking in the plaques a neurofibulary tangles that characterize Alzheimer's Disease, thereby accelerating neuron death [BRAIN RESEARCH REVIEW 23:134-143 (1997)].
The higher glycation rate in people with elevated blood sugar is undoubtedly related to the clear fact that diabetes greatly resembles accelerated aging. AGEs are universal symptoms-and-causes of aging - adversely affecting skin, lungs, muscles, blood vessels, brain and all organ functions in general. Increased insulin resistance and other symptoms of diabetes are commonly documented characteristics of aging. Diabetes-like atherosclerosis and the resultant generalized reduction of blood flow to all cells has an extremely adverse effect on most organ systems. (Simplification: HIGH SUGAR KILLS)
Although most proteins are short-lived, some proteins, such as crystallins in the eye lens of mammals, can last a lifetime. Lens crystallines, collagen and basement membrane are the proteins most vulnerable to cross-linking and AGE formation, because they are the most long-lived proteins, with a slow rate of replacement. Collagen accounts for about a third of total body protein in mammals. Collagen cross-linking in skin, muscle and organs throughout the body leads to the sinewy, inelastic tissue characteristic of aging.
Cross-linking of proteins makes connective tissue lose elasticity, increases arteriosclerosis (since blood vessels are almost entirely connective tissue), reduces kidney function, slows wound healing, reduces the vital capacity of the lung and contributes to cataracts and other diseases of the eye like macular degeneration of the retina, leading to blindness. Glycation also contributes to arteriosclerosis by making LDL-cholesterol unrecognizable to LDL-receptors, thereby increasing LDL in the blood.
By age 65, half of Americans have cataracts – a clouding of the lens, which significantly blurs vision. Excess blood sugar in diabetics contributes to this problem, as do years of exposure ultraviolet light (UVB), smoking and a deficiency of antioxidants. The form of sugar called “sorbitol” builds up in the lens creating cataracts. The flavonoid (plant pigment) called “quercetin” is a building block for other beneficial antioxidants. It impedes an enzyme that leads to accumulation of sorbitol in the lens. Quercetin occurs naturally in apples, onions and black tea. As an antioxidant, it also reduces the risk of cancer and heart attack. Quercetin is a mild antihistamine, which helps relieve asthma, hay fever and sinusitis, since it can reduce airway inflammation.
Birds have blood glucose levels that are 2-10 times higher, and body temperatures 2ºC-4ºC higher than mammals. Higher temperatures and higher blood glucose would be expected to accelerate glycation and AGE formation in birds, yet their lifespans are considerably longer than those of comparable-sized mammals. High levels of antioxidants in birds result in fewer glucose-derived crosslinks [JOURNALS OF GERONTOLOGY 54A(4):B171-B176 (1999)].
Glucose is not the most active sugar for glycation. Galactose is 5 times more reactive than glucose, fructose is 8 times more reactive (high-fructose corn syrup is one of the very worst commonly-used sweeteners), deoxyglucose is 25 times more reactive, ribose is 100 times more reactive and deoxyribose is 200 times more reactive.
Sucrose is composed of the two monosaccharides glucose & fructose, whereas lactose (milk-sugar) is composed of the two monosaccharides glucose and galactose. It is no accident that the least glycating of sugars is the sugar organisms most used by our body for energy. Some aldehydes produced by destructive lipid peroxidation are more reactive than any of the sugars.
Not all of the damaging effects of sugar are due to glycation. Glucose and fructose are reduced to sorbitol by the enzyme aldol reductase. Sorbitol is a tissue toxin, contributing to retinopathy, neuropathy, cataracts and kidney disease. And, not all protein cross-linking is due to glycation. Aldehydes produced by lipid peroxidation, such as MalonDiAldehyde (MDA, propanedial), can cross-link proteins by forming covalent bonds with lysine amino acids.
This helps to explain why sugar accelerates aging and antioxidants help slow down accelerates aging processes caused by excess sugar. Simple scientific Conclusion: reduce intake of high-glycemic-index foods and increase intake of natural antioxidants.
Kidney overload, frequent urination and dehydration occur when the system tries to purge excess blood sugar. High blood sugar is the leading cause of end-stage kidney (renal) disease, accounting for 43% of new cases. In 1999, 38,160 people with diabetes began treatment for end-stage renal disease. In 1999, a total of 114,478 people with high blood sugar underwent dialysis or kidney transplantation. Organ transplants introduce many other complications, such as the need to disable our essential immune system, to eliminate the risk of foreign organ rejection, which drastically reduces our ability to fight disease naturally and accelerates the aging process.
If we are in an accident that results in a traumatic amputation, we would react quickly, but for people who are consuming far too much carbohydrate, the threat of a future amputation (or many other potential complications or death) does not cause them to significantly change their lifestyle to avoid the high risk of future potential traumatic suffering.
Rapid feedback from a precise glucometer, weight scale, etc. can help us live longer and be much happier than if we ignore our intake of excessive carbohydrates. But, we must learn to differentiate good information from the bad, by paying close attention to our weight scales, fitness, body fat level, mood and daily glucometer readings.
Each of us is a unique individual. We must study and get to know ourselves and our own bodily metabolism, better than our doctors and dietitians have time (inclination, or the ability) to do.
Generally Avoid or Minimize Simple Carbohydrates (unless you are an infant, suffer from low blood sugar, or you are running a marathon). Exceptions: Some sources of simple carbohydrates have both nutritional pros and cons. Such foods include: specific (but not all) fruits, vegetables and milk. The benefits and risks of each particular food should be weighed carefully, depending on each person’s body make up, sensitivities, and hourly consumption requirement for blood sugar (as precisely measured by serum glucose level).
If you have been diagnosed with any form of high-or-low blood sugar, it is important that you regularly check your blood sugar with a glucometer - at least once a day or more until you learn which of your behavior modifications work, and which of your lifestyle choices and habits do not. Change one thing at a time and pay attention to your feedback.
Several people have told me: “I tried reducing my carbohydrates and I didn’t lose weight.” That is quite possibly true (although many sugar addicts “cheat”). The fallacious conclusion often made by such sugar addicts is: “Since I didn’t lose weight when I reduced my carbohydrates and took a short walk, then its OK for me to sit in front of the TV and eat all of the sugar that I crave so very much.” GAK!
Regardless of what other people say, regardless of the partial truths that you tell your friends, quietly pay close attention to your own biofeedback. If you want to lose weight or reduce blood sugar, inflammation, sugar-related diseases and the rate of aging, there are two basic ways: (1) reduce carbohydrates, and (2) increase your exercise.
If your biofeedback numbers (weight, blood sugar, body fat, energy, mirror, clothing fit, etc.) are gradually getting better, then you are on the right track – you may plateau for a while, but you’ve learned how to make things incrementally better. Keep on keepin’ on and feel confident of your long-term success.
If your biofeedback is bad, further reduce carbohydrates (especially the high-glycemic ones) and increase exercise frequency, duration and intensity (without overdoing what is medically safe for you to do, all things considered). Ultimately YOU must take control of your own health and happiness, which are lifelong study-and-learning processes, with new information coming available every year. Don’t feel guilty. Don’t get stressed out.
Don’t let the transient manic / depressive feelings of sugar addiction overcome your intellect and rational thinking. You know what ultimately must be done. You know the long-term consequences for failure to listen to what your biofeedback is trying to tell you. Sometimes, addicts have to crash to the bottom before they are willing to take back control of their lives and set their biofeedback progression in the correct direction with significant behavior modification. (See Changing Mental Images) I hope your intellect will save you such pain (if you are currently addicted to harmful bad habits and you know that you are out of control). There are many sources of assistance and support. If you like, we invite you to write us and we will offer what we can (without trying to diagnose any disease or prescribe any specific medical or mental treatment): JoyfulAging@AOL.com
Sucrose - Table sugar, brown sugar, confectioners sugar, raw sugar and turbinado
Glucose - Dextrose, corn syrup and glucose syrup or tablets
Fructose – Honey, fruits and vegetables (See material on specific fruits and vegetables)
High fructose corn syrup is a liquid sweetener that contains 42-90 percent fructose
Honey is made up of glucose, fructose and water
Alcohol Sugars - Sorbitol, mannitol, xybitol
Lactose - Milk products (See our material on Milk)
Maltose, Dextrose – Cereals, flour and many baked goods
Read The Nutrition Facts Label, which shows content of sugars from all sources (naturally occurring sugars plus added sugars). You can use this to compare the amount of total sugars among similar products.
To find out if sugars have been added, you also need to look at the food label ingredient list. A food is likely to be high in sugars if one of these names appears as one of the first few ingredients, OR if multiple of these items are listed as ingredients (even if not first in the list): brown sugar, corn sweetener, corn syrup, dextrose, fructose, fruit juice, glucose, high-fructose corn syrup, honey invert sugar, lactose, malt syrup, maltose, mannitol, molasses, raw sugar, sorbitol, sucrose, syrup, table sugar, turbinado or xybitol. Ingredients like flour and processed cereals quickly metabolize into high blood sugar levels.
The glycemic index of a food depends on many factors including harvest time, gene species, cooking methods, age of food, type of processing, protein and fat content, fiber content, nutritional profile, and many other variables. Different studies of the same food have resulted in glycemic variations ranging from 20-40 points.
Furthermore, the human variable has to be taken into account. Glycemic index variations occur in the average person based on age, time of day, activity, etc. Diabetics react differently than non-diabetics. These variables can change the glycemic response to a food or meal by as much as 100 percent. This means that the same person can have different blood sugar responses to the same food at different times on different days. Glycemic Index absolute numbers are therefore difficult to understand – It is not like counting calories. What matters is the relative position on the Glycemic Index.
Glucose Tablets Or Liquid
Plain Baked Potato
Cookies and Cakes
French Fried Potatoes
Alcohol Beverage (Sweet)
Green Pea Soup
Black Bean Soup
High Fructose Corn Syrup
Durum Wheat Spaghetti
Baked Beans, Canned
Lima Beans Broth
Whole Milk, 4% Fat
Complex Carbohydrates are normally (somewhat) better than simple carbohydrates, but overweight people and people with high blood sugar or high triglycerides should probably limit carbohydrate consumption to small amounts in the morning, or moderate amounts just before heavy muscular activity. The fruits and vegetables that also provide essential vitamins, antioxidants, etc. are usually the best choice (for breakfast or lunch).
If you are NOT running a marathon, you should probably avoid most carbohydrates for hours before resting, sleeping or sitting for long periods at work, in front of a television, the Internet, etc. The obvious exception is people with abnormally low blood sugar (hypoglycemia).
If (when) your blood sugar level climbs above your current requirement for various bodily functions, high-blood-sugar damage is being done everywhere that blood flows. This damage is often incrementally cumulative over long periods of time. Some high-blood-sugar-caused damage (such as diabetic neuropathy, i.e., “nerve death”) is normally permanent and irreversible (neurons do not increase in numbers, as do muscle cells, etc).
The higher your serum glucose level, the longer it has been high, the worse the cumulative damage that sugar causes throughout your bodily tissues and organs.
Apart from a few notable exceptions, most simple carbohydrates (like sugar and especially sweet liquids) should be avoided by many people most of the time. Some fruits and vegetables (which have both simple and complex carbohydrates, essential nutrients, vitamins, antioxidants, etc.) should be eaten in moderation, at times when glucose (muscle and brain fuel) requirement will be high (but NOT just before sedentary inactivity, resting or sleep).
If you cannot relax without a large serving of sugar, or if you get depressed if you haven’t had some sugar in the last few hours, then you are probably badly addicted to sugar and you need behavior modification rehabilitation therapy (as do all addicts). If you can’t correct your bad habits with your own intellect and will power by yourself, then seek nearby professional assistance or a support group, (but be careful about becoming a dependent personality, addicted to endless therapy).
Hopefully, you will be able to study material, such as the references provided by JoyfulAging.com and do what is necessary on your own to change life-long bad habits. If you ever say: “I know I shouldn’t eat this, but I’m going to (do damage to myself) anyway”, you need behavior modification therapy before more serious damage becomes irreversible. Simply adjusting your value system to believe that “fat is beautiful” is NOT the correct answer. Have you ever seen any very fat older people? Morbid obesity kills people before they get old. Excess fat and high blood sugar greatly accelerate aging.
Complex Carbohydrates release their sugars more slowly than simple carbohydrates (although specific complex carbs vary widely on the rate of sugar release. (Comprehensive Glycemic Index).
One important nutrition goal is to maintain stable, slowly-varying serum glucose levels. The amount and type of carbohydrates ingested should match your body’s hourly demand for blood sugar. If you are gaining weight, clearly you are consuming way too much carbohydrate that metabolizes into sugar.
Complex Carbohydrate Sources
Insoluble Fiber - Wheat bran, cabbage, beets, carrots, brussel sprouts, turnips, cauliflower and apple skin (pectin)
Soluble Fiber -: oat bran, oats, legumes (beans), citrus fruits, strawberries, apple pulp, psyllium, rice bran and barley
Starches - Flour, bread, rice, corn, oats, barley, potatoes, carrots, corn, legumes, fruits and vegetables.
Many starches (like white flour, rice and potatoes) are high on the glycemic Index, and should be avoided or limited by diabetics, inactive and overweight people.
Fibrous carbohydrates are digested slowly, which can lead to increased levels of stomach gas and “bloating” in an otherwise healthy diet. Many adults (perhaps 30%) do not produce or store sufficient enzymes to digest certain foods (for example, lactose intolerance, etc.). Enzyme supplementation can help ease this unpleasant problem (and improve social harmony). Many antioxidants are also enzymes.
According to the American Heart Association ( http://www.americanheart.org ):
“Substituting carbohydrates for fats may increase (negative) triglyceride levels in some people. It also may lower HDL (the good kind of essential) cholesterol.”
High triglycerides (hypertriglyceridema) are bad. HDL’s are the “good” form of cholesterol that help reduce excess cholesterol build up and high blood pressure. Thus, substituting excessive carbohydrates for fats can increase the risk of heart disease and other problems in many people.
The following extensive sugar research summary is presented in an attempt to clearly communicate the many serious health problems that have been directly linked to sugar through scientific research. This list is not complete or comprehensive. It is not an attempt to diagnose or treat any particular disease. See a qualified specialist if you have any personal questions. If you receive contradictor information (as often happens), seek input from multiple sources and pay close attention to your personal biofeedback.
We hope that this valuable information will lead your to superior self-control Joyful Aging behavior modifications - Live Long and Be Happy.
Overwhelming Reasons Why Sugar Can Ruin Your Health
By Dr. Nancy Appleton.- Author, lecturer, researcher and nutritional consultant. Her interesting publications include LICK THE SUGAR HABIT, HEALTHY BONES, HEAL YOURSELF WITH NATURAL FOODS, BALANCED BODY SECRETS, and 21 HEALING DAYS. (See the scientific research References below)
1. Sugar can suppress the immune system and slow down prevention and healing processes.
2. Sugar upsets the body’s mineral balance.
3. Sugar can cause hyperactivity, anxiety, difficulty concentrating, and crankiness in children.
4. Sugar can significantly increase triglycerides (heart disease, high blood pressure and stroke).
5. Sugar contributes to a reduction in bacterial infection defense.
6. Sugar causes a loss of tissue elasticity and function, the more sugar you eat the more elasticity and function you loose (wrinkled, weathered old skin).
7. Sugar reduces high-density lipoproteins (good cholesterol that fights heart disease).
8. Sugar leads to chromium deficiency (poor blood sugar control).
9. Sugar leads to cancer of the breast, ovaries, prostrate and rectum.
10. Sugar can increase fasting levels of glucose.
11. Sugar causes copper deficiency.
12. Sugar interferes with absorption of calcium and magnesium.
13. Sugar can weaken eyesight.
14. Sugar raises the level of a neurotransmitters, dopamine, serotonin, and norepinephrine.
15. Sugar can cause hypoglycemia.
16. Sugar can produce an acidic digestive track, which impairs digestion and metabolism.
17. Sugar can cause a rapid rise of adrenaline levels in children (combative behavior).
18. Sugar malabsorption is frequent in patients with functional bowel disease.
19. Sugar can accelerate aging (through many different complex cascading processes).
20. Sugar can lead to alcoholism.
21. Sugar can cause tooth decay.
22. Sugar contributes to morbid obesity.
23. High intake of sugar increases the risk of Crohn's (inflammatory bowel) Disease, and ulcerative colitis.
24. Sugar can cause changes frequently found in persons with gastric or duodenal ulcers.
25. Sugar can cause arthritis.
26. Sugar can cause asthma.
27. Sugar can cause Candida Albicans (yeast infections)
28. Sugar can cause gallstones.
29. Sugar can cause ischemic heart disease and neuropathy (damage to small capillaries).
30. Sugar can cause appendicitis.
31. Sugar can cause multiple sclerosis and exacerbate its symptoms.
32. Sugar can cause hemorrhoids.
33. Sugar can cause varicose veins.
34. Sugar can elevate glucose and insulin responses in oral contraceptive users.
35. Sugar can lead to periodontal disease.
36. Sugar can contribute to osteoporosis.
37. Sugar contributes to saliva acidity.
38. Sugar can cause a decrease in insulin sensitivity (glucose overload).
39. Sugar leads to decreased glucose tolerance.
40. Sugar can decrease growth hormone.
41. Sugar can increase cholesterol (which is linked to heart disease, high blood pressure and stroke).
42. Sugar can increase systolic blood pressure.
43. Sugar can cause drowsiness and decreased activity in children.
44. Sugar can cause migraine headaches.
45. Sugar can interfere with the absorption of protein.
46. Sugar causes food allergies.
47. Sugar can contribute to diabetes and diabetic complications.
48. Sugar can cause toxemia during pregnancy.
49. Sugar can contribute to eczema in children.
50. Sugar can cause cardiovascular disease.
51. Sugar can impair the structure of DNA (cancer causing genetic mutations).
52. Sugar can change the structure of protein.
53. Sugar can make our skin age by changing the structure of collagen.
54. Sugar can cause cataracts.
55. Sugar can cause emphysema.
56. Sugar can cause atherosclerosis.
57. Sugar can promote an elevation of low-density proteins (LDL – the “bad” cholesterol).
58. Sugar can cause free radicals in the blood stream.
59. Sugar lowers enzymes’ ability to function.
60. Sugar can cause a permanent altering of the way the proteins act in the body.
61. Sugar can increase the size of the liver by making the liver cells divide.
62. Sugar can increase the amount of liver and body fat.
63. Sugar can increase kidney size and produce pathological changes in the kidney.
64. Sugar can damage the pancreas (leading to diabetes).
65. Sugar can increase the body's fluid retention.
66. Sugar is enemy #1 of the bowel movement.
67. Sugar can cause myopia (nearsightedness) by building up in the lens.
68. Sugar can compromise the lining of the small capillaries.
69. Sugar can make the make the tendons more brittle.
70. Sugar can cause headaches.
71. Sugar can over-stress the pancreas.
72. Sugar can adversely affect school children's grades.
73. Sugar can cause an increase in delta, alpha and theta brain waves.
74. Sugar can cause depression.
75. Sugar increases the risk of gastric cancer.
76. Sugar and cause dyspepsia (indigestion).
77. Sugar can increase your risk of getting gout (which may be an early warning sign of diabetes).
78. The ingestion of sugar can increase the levels of glucose in an oral glucose tolerance test compared to the ingestion of complex carbohydrates.
79. Sugar can increase insulin responses in humans consuming high-sugar diets compared to low sugar diets.
80. Sugar increases bacterial fermentation in the colon (causing damage to the liver and central nervous system and increasing the risk of breast cancer).
81. Sugar can cause less effective functioning of two blood proteins (albumin and lipoproteins), which may reduce the body’s ability to handle fat and cholesterol.
82. Sugar can cause platelet adhesiveness (clotting and vascular blockage).
83. Sugar can cause hormonal imbalance.
84. Sugar can lead to the formation of kidney stones.
85. Sugar can lead the hypothalamus to become highly sensitive to a large variety of stimuli.
86. Sugar can lead to dizziness.
87. High sugar diet significantly increases serum insulin and body fat storage.
88. High sugar diets of subjects with peripheral vascular disease significantly increases platelet adhesion.
89. High sugar diet can lead to biliary tract cancer.
90. High sugar diets tend to be lower in antioxidant micronutrients (thus accelerating aging processes).
91. High sugar consumption of pregnant adolescents is associated with a twofold-increased risk for delivering a small-for-gestational-age (SGA) infant.
92. High sugar consumption can lead to substantial decrease in gestation duration among adolescents with high sugar diets.
93. Sugar slows food's travel time through the gastrointestinal tract. Sugar can cause a raw, inflamed intestinal tract in persons with gastric or duodenal ulcers. An increase in blood sugar can cause a rapid increase in inflammation throughout the entire body. Inflammation is the cause or result of many diseases, and is linked to accelerated aging.
94. Sugar increases the concentration of bile acids in stools and bacterial enzymes in the colon. This can modify bile to produce cancer-causing compounds and colon cancer.
95. Sugar combines and destroys phosphatase, an enzyme, which makes the process of digestion more difficult.
96. Sugar can be a risk factor for gallbladder cancer.
97. Sugar is an addictive substance. (Sugar substitutes can increase sugar desire).
98. Sugar can be intoxicating, similar to alcohol.
99. Sugar can exacerbate PMS.
100. Sugar suppresses immune system lymphocytes.
101. Rapid rise and fall of blood sugar level can decrease emotional stability.
102. The body changes sugar into 2 to 5 times more fat in the bloodstream than it does complex carbohydrates.
103. The rapid absorption of glucose promotes excessive food intake in obese subjects.
104. Sugar can worsen the symptoms of children with attention deficit disorder (ADD).
105. Sugar adversely affects urinary electrolyte composition.
106. Sugar can slow down the ability of the adrenal glands to function.
107. Sugar has the potential of inducing abnormal metabolic processes in a normal healthy individual and to promote chronic degenerative diseases.
108. High sugar intake could be an important risk factor in lung carcinogenesis.
109. Sugar increases the risk of polio.
110. High sugar intake can trigger epileptic seizures.
111. Intensive Care Units: Sugar limit saves lives.
112. Sugar feeds cancer cells.
113. Sugar causes high blood pressure in obese people.
114. Intravenous feeding of sugar water can reduce oxygen supply to the brain.
115. Sugar increases estradiol (the most potent form of naturally occurring estrogen) in men.
116. Sugar can lower the amount of Vitamin E in the blood.
117. Sugar can increase harmful free radicals in the blood stream.
118. Sugar can contribute to Alzheimer's disease (nerve death).
119. Sugar given to premature babies often produces high blood sugar, causing them to lose precious sugar, water and salts through the urine, putting them at risk for dehydration and electrolyte imbalances.
120. Sugar given to premature babies can affect the amount of carbon dioxide that they produce, exacerbating problems for those with lung disorders.
sugar diets are linked to violence in prisoners.
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