High Carb, Sugary Diet Significantly Raises Risk of Alzheimer’s
One of the most striking studies on carbohydrates and brain health revealed that high-carb diets increase your risk of dementia by a whopping 89 percent, while high-fat diets lower it by 44 percent. According to the authors, “A dietary pattern with relatively high caloric intake from carbohydrates and low caloric intake from fat and proteins may increase the risk of mild cognitive impairment or dementia in elderly persons.”
Studies also strongly suggest Alzheimer’s disease is intricately connected to insulin resistance;8 even mild elevation of blood sugar is associated with an elevated risk for dementia.9 Diabetes and heart disease are also known to elevate your risk, and both are rooted in insulin resistance.
This connection between high-sugar diets and Alzheimer’s was again highlighted in a longitudinal study published in the journal Diabetologia in January 2018.11 Nearly 5,190 individuals were followed over a decade, and the results showed that the higher an individual’s blood sugar, the faster their rate of cognitive decline.
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Unchecked emotional eating can easily transition into food addiction. Not only is the emotional component driving the behavior, but comfort foods such as cookies and ice cream are also loaded with addictive substances — sugar being one of the main ones. But even in the absence of emotional eating, food addiction can be a problem.
In testing done by Friends of the Earth (FOE), 100 percent of oat cereal samples tested positive for residues of glyphosate, the active ingredient in Roundup herbicide. While there are multiple reasons to reconsider the health value of oats, including their lectin content, the rampant use of glyphosate on this crop as a desiccant just prior to harvest, and their subsequent glyphosate contamination, is worthy of attention.
According to a U.K. study, certain kinds of yogurt tend to be an “unrecognized” source of dietary sugar, especially for young children who consume a lot of this dairy product.
A word of caution! Fake olive oil abounds, so it’s important to take the time to investigate your sources. Tests reveal anywhere from 60 to 90 percent of the olive oils sold in American grocery stores and restaurants are adulterated with cheap vegetable oils or nonhuman-grade olive oils, which are harmful to health in a number of ways.
Recent research into the health effects of artificial sweeteners deliver yet another blow to safety claims. The animal study, published in the journal Molecules, found all artificial sweeteners currently approved and deemed safe by the U.S. Food and Drug Administration cause DNA damage in, and interfere with the normal and healthy activity of, gut bacteria.
New research from Cancer Council Victoria’s Cancer Epidemiology and Intelligence Division and University of Melbourne’s Centre for Epidemiology and Biostatistics concluded that the frequent and long-term consumption of these toxic beverages increases the risk of 11 obesity-related cancers (i.e., liver, aggressive prostate, ovary, gallbladder, kidney, colorectal, esophagus, postmenopausal breast, pancreas, endometrium, and gastric cardia), regardless of what you actually weigh. This implies that even if you are of a normal and otherwise healthy weight, you may still be at risk of cancer if you continue to drink sugary beverages. This conclusion likewise indicates that cancer manifestation is not entirely driven by obesity, but by its root — unhealthy food consumption.
A 71-year old man in South Korea developed an infection after eating raw seafood, and resulting complications required an amputation of his forearm, according to a report published last month in the New England Journal of Medicine.
Thousands of studies spanning many decades show excess sugar damages your health, yet the sugar industry successfully buried the evidence and misdirected the public with manipulated science. According to the sugar industry, sugar is a harmless source of energy and may even be an important part of a healthy “balanced” diet.
As the Center for Public Integrity points out, industries can basically decide for themselves what is safe for you to eat. Of the 10,000 food additives on the market, 95 to 99 percent have never been tested for safety when consumed in isolation, let alone been tested for synergistic toxicity that can occur when you combine several of them together. People have gotten savvier about this in recent years, and many are now trying to avoid artificial flavors and colors. Yet the food industry is still tricking most of us.