Researchers at UC San Francisco have launched SugarScience, a groundbreaking research and education initiative designed to highlight the most authoritative scientific findings on added sugar and its impact on health.

The national initiative is launching in partnership with outreach programs in health departments across the country, including the National Association of City and County Health Organizations and cities nationwide.

Developed by a team of UCSF health scientists in collaboration with scientists at UC Davis and Emory University School of Medicine, the initiative reflects an exhaustive review of more than 8,000 scientific papers that have been published to date on the health effects of added sugar.

The research shows strong evidence of links between the overconsumption of added sugar and chronic diseases, including Type 2 diabetes, heart disease and liver disease. It also reveals evidence linking sugar to Alzheimer’s disease and cancer, although the team assessed that more research is needed before those links can be considered conclusive.

Continue reading…

We all know that the harmful effects of sugar go way beyond just empty calories. Added sugar is so unhealthy that it is probably the single worst ingredient in the modern diet.

So WHAT do we do? Let’s assume we all know already how bad sugar is, but we would still like to indulge in cookies, cakes and so on now and then.

You see, the problem isn’t that piece of cake you enjoy every Sunday.  The problem is also not so much the sugar in itself. The real problem is the massive amounts, tons and tons of “added sugar” that can be found in pretty much everything we eat and drink nowadays – from cola, candy bars, ketchup, beer, yoghurt, ready-made sauces, tv-dinners, etc.

Another thing to watch out for is how to pick “sugar-free” products.  Make sure that they really just don’t contain added sugar instead of just replacing it with other potentially harmful chemicals.

Continue reading…

With swimsuit season around the corner, May becomes the cruelest month, but it need not be. To ease your spring-slimming efforts, all you need to do is take one counterintuitive step: Purge the pantry of low-fat foods.

Yes, low-fat products make people fat. To replace the texture lost when fat is removed, food manufacturers use “fat replacers,” which are usually composed of carbohydrates — often just sugar.

We’ve been told for decades that eating fat makes us fat — and gives us heart disease — but the real culprits are carbohydrates. German scientists discovered the link in the 1920s. But U.S. researchers developed a fixation with dietary fat in the 1950s, and Americans have been obsessed with fat ever since. Today we consume more calories than we did in the early 1970s, although a smaller proportion of them come from fat. We are also eating at least 25 percent more carbohydrates — and we are fatter than ever.

Read more…

Think cocaine is bad for your brain? Then you might want to change the way you think about sugar. Eating high-sugar foods lights up your brain on an MRI “like a Christmas tree,” Dr. Mark Hyman, M.D., founder and medical director of UltraWellness Center, said during a recent interview on HuffPost Live. The part of the brain that lights up is the very same part of the brain that’s triggered by cocaine or heroine, according to research by Dr. David Ludwig, M.D., Ph.D.

It’s research like this that Katie Couric, Oscar-winning producer of “An Inconvenient Truth” Laurie David, director Stephanie Soechtig and Hyman explored in the documentary “Fed Up”.

Read more…

Scientists have long linked oedema, arthritis and inflammatory bowel disease with inflammation. Only recently the medical community has implicated the process to diabetes, certain cancers and other unsolvable degenerative conditions. The latest research links heart disease more to various inflammatory conditions than to high cholesterol. Researchers are doing their best to come up with anti-inflammatory drugs and other cures for this inflammation.

Rather than try to find a cure, it might be wise to find out what causes inflammation and stop the cause rather than look for a cure. There are many things that cause inflammation in the body: viral and bacterial infections, surgery, a bruise, a broken bone, allergies, vaccinations, high blood pressure, oestrogen therapy, smoking, obesity, chronic fatigue, and dental problems, among others.
[private_silver]

Biggest Offender

One of the biggest offenders of inflammation is ingestion of sugar. By sugar I mean table sugar, brown sugar, raw sugar, turbinado sugar, honey (even raw), maple sugar, corn sweetener, dextrose, glucose, fructose and any other word that ends in an “ose”, barley malt, rice syrup, liquid cane sugar, concentrated fruit juice and others. Don’t be fooled by the name organic when it applies to sugar. Sugar is sugar, organic or not, and the following will explain exactly what can happen in the body when you eat as little as two teaspoons.

Every time a person eats as little as two teaspoons we can upset our body chemistry and disrupt homeostasis, the wonderful balance in the body needed for maintenance, repair and life itself. One of the many changes this upset body chemistry causes is for our minerals to change relationship to each other.(1)(2)

No mineral is an island: minerals can only function in relation to each other. When one of the mineral levels drops in the blood stream, it’s a sure thing that other minerals cannot function as well and can become toxic or deficient.

Although calcium and phosphorus give structure to our bodies through the formation of bones and teeth, most minerals function primarily as catalysts in enzyme systems within the cells and body fluids. As enzyme catalysts, the minerals are able to help our bodies grow and maintain themselves, regulate our body processes and supply us with energy. When there are very slight changes from the normal mineral composition inside the cell, this alteration may result in profound physiological consequences, without making any appreciable difference on the total mineral makeup of the body as a whole.(3)

Enzymes

One of the body processes for which enzymes are important is digestion. Enzymes help us break our food down into simple product which can then move easily from the digestive tract to the bloodstream. Enzymes break down fat to fatty acids, carbohydrates to simple sugar and protein into first, polypeptides and then into amino acids. Unfortunately enzymes can not function without minerals. You can deplete the enzymes when you eat sugar. Therefore, when the enzymes cannot function well, all of the protein in the food does not digest. This protein gets into the blood stream as partially digested protein, or polypeptides.(4,5)

Dr William Philpott, in his book BRAIN ALLERGIES says, “One of the most important systemic functions of the pancreas is to supply proteolytic enzymes (enzymes from the pancreas that aid in the digestion of proteins into polypeptides and then amino acids) which act as regulatory mechanisms over inflammatory reactions in the body. Poor digestion of proteins to amino acids occurs as a consequence of insufficient pancreatic proteolytic enzymes. As a result, unusable inflammation evoking protein molecules are absorbed through the intestinal mucosa and circulate in the blood, reaching tissues in partially digested form.

The medical community rejected this concept for years. As the old saying goes, first they ignore it, then they ridicule it, then they call it their own. Well, that is just what they have done. They call it the leaky gut syndrome, gut permeability and/or food allergy. As partially digested protein molecules (peptides), the immune system, which protects us from foreign invaders, sees these protein molecules as foreign invaders and responds the only way it knows how with inflammation. Depending on where this partially digested protein goes in the body, inflammation can set in any organ or tissue.(6)

This foreign matter, or partially digested protein, is in particles too large to be utilized by the cells. They can not get into the cell and function. This form of food allergy can cause havoc in our blood stream.(7) One of the things these particles can do is cause the classic symptoms of allergy, the inflammatory response, the runny eyes, sinusitis, sneezing and scratchy throat.(8),(9) These particles can go to the joints, tissues or bones and cause arthritis.(lO),(ll). They can go to the nervous system and cause multiple sclerosis.(l2) Medical research shows that this foreign matter can go to the skin and cause psoriasis,(13) hives,(14), and eczema.(15) The inflammatory process takes place in all these diseases.

Acne and Water Retention

From my clinical experience, acne and water retention also are caused by food allergy. Ulcerative colitis and Crohn’s disease are also caused by undigested protein.(16) The nonusable protein can go anywhere in the blood and cause problems. At this time our immune system looks at this undigested food as a foreign invader, and our immune system comes to our defence and removes this foreign protein from our blood.(l7),(l8)

When we consume sugar over and over, we weaken our body tissues, our white blood cells and our immune system.(l9),(20) Our white cells and other tissues need protein to function optimally. The cells can not get the correct protein when it is not digested and assimilated properly.

When our body tissues and immune system are weak, we can not fend off foreign invaders. Not only are we now susceptible to degenerative diseases but also infectious diseases. Whatever infectious disease we will get depends on what bacteria or virus is in the environment, and the weakness in our genetic blueprint determines what tissue will be affected and to which degenerative disease we are susceptible.

Too Much…

Sugar in the amount that we eat today (over 150 lbs, or over 1/2 cup a day,) continually upsets our body chemistry, causes the inflammatory process and leads to disease. The less sugar you eat, the less inflammation, and the stronger the immune system to defend us against infectious and degenerative diseases.

So what is there left to eat that is sweet? Lots. Whole fruits are healthy foods for healthy people. Melons and berries have the least amount of sugar. A glass of grape, orange or apple juice has the same amount of sugar as a soft drink of the same ounces and is just as detrimental. So eat your fruit whole. A mashed sweet potato is also a sweet food and is great mixed with carob or coconut milk and grated coconut. Eat just a small portion for a low carb diet. Some whipped cream with vanilla is a great topper for fruits or sweet potatoes.

For more information on sugar’s detrimental affects, a great sugarfree recipe and more on inflammation go to www.nancyappleton.com This information came from three of Dr. Appleton’s books: STOPPING INFLAMMATION, LICK THE SUGAR HABIT and LICK THE SUGAR HABIT SUGAR COUNTER.

Author:
Nancy Appleton, Ph.D.

References

1. Dr. Albrech, 1897, University of Missouri, found that minerals worked in relation to each other in the soil, then later realized that this was the same in the body.

2. Eck, Paul, Analytical Research Lahs Inc., 2338 West Royal Palm Road, Suite F,Phoenix, Arizona, 85021.

3. Ashmead, Dewayne. CHELATED MINERAL NUTRITION, Huntington Beach, Calif.; International Institute of Natural Health Sciences, Inc., 1979.

4. Ratner B.G and Gruehl, H.L. “Passage of Native Proteins through the Normal Gastrointestinal Wall”. JOURNAL OF CLINICAL INVESTIGATION, 1934; 13:517.

5. Warshaw, A.L., Walker, W.A. and K.J. Isselbacher. “Protein Uptake by the Intestine: Evidence for Absorption of Intact Macromolecules. GASTROENTEROLOGY, 1974;;66:987

6. Philpott, W.. BRAIN ALLERGIES. New Canaan, Conn.; Keats Publishing Inc., 1980.

7. Paganelli, R., Cavagni, G. and Francesco Pallone. “The Role of Antigenic Absorption and Circulating Immune Complexes in Food Allergy.” ANNALS OF ALLERGY. 57;1986:330_336.

8.Taylor b., Norman A.P, Orgel H.A. et al., “Transient IgA Deficiency and Pathogenesis of Infantile Atopy.” LANCET 1973;2:11

9. Stevens, W.J., and C.H. Bridts. “IgG_containing and IgE_containing Circulating Immune Complexes in Patients with Asthma and Rhinitis.” JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY. 1979;63:297.

10. Catteral, W.E. “Rheumatoid Arthritis Is an Allergy.” ARTHRITIS NEWS TODAY, 1980.

11. Darlington, L.G., Ramsey N.W. and J.R. Mansfield. “Placebo_Controlled, Blind Study of Dietary Manipulation Therapy in Rheumatoid Arthritis.” LANCET, Feb. 6, l986. 236_238.

12. Jones, H.D., “Management of Multiple Sclerosis.” POSTGRADUATE MEDICINE. May 1952;2:415_422.

13. Douglas, J.M.. “Psoriasis and Diet.” WESTERN JOURNAL OF MEDICINE 133 (Nov. 1980)450

14. Brostoff J., Carini C., Wraith D.G. et al. “Production of IgE complexes by allergen challenge in atopic patients and the effect of sodium cromoglycate.” LANCET 1979;1:1267

15. Jackson, P.G., Lessof M.H., Baker, R.W.R., et al. “Intestinal permeability in patients with eczema and food allergy.” LANCET. 1981;1:1285

16. Wright, R., Truelove, S.C. “Circulating Antibodies to Dietary Proteins in Ulcerative Colitis.” BRITISH MEDICAL JOURNAL. 1965;2:142

17. Kijak, E., Foust, G. and R. Steinman “Relationship of Blood Sugar Level and Leukocytic Phagocytosis.” SOUTHERN CALIFORNIA STATE DENTAL

ASSOCIATION JOURNAL 32;9 (Sept.1964).

18. Sanchez, A., et al. “Role of Sugars in Human Neutrophilic Phagocytosis.” AMERICA et al., AMERICAN JOURNAL OF EPIDEMIOLOGY. r1992;135(8):895_903 N JOURNAL OF CLINICAL NUTRITION. Nov. 1973. 1180_84

19. Selye, H. THE STRESS OF LIFE. San Francisco: McGraw_Hill, 1978

20. Editorial. “Depression, Stress and Immunity.” LANCET I, (1987) 1467_1468.

21. PSYCHOSOMATIC MEDICINE. 49:435 & 450. (Sept._Oct. 1987).

[/private_silver]

Artificial coloring is a serious problem in fast food and fake food.  A recent petition by the Center for Science in the Public Interest, a consumer advocacy group, has called for a ban on the use of artificial dyes in food.  The group has targeted its petition at the U.S. Food and Drug Administration, seeking the phasing out of eight artificial food dyes linked to serious health risks.  While they have made their case based on the risks to children, I have no doubt these artificial colors are wreaking havoc on adults as well.

Many Guises

While the names of the dyes are meaningless to most people (yellow 5 or tartrazine, which is derived from coal tar, and blue 2 or indigotine, for example), their effects are not.  These toxins are commonly found in low nutrient foods, such as concentrated fruit juices, condiments, candy, and some cheeses, to name a few.  An article in the Globe and Mail reported that many popular snacks such as Smarties, Froot Loops, Cheetos, Doritos, and Reeses’ Pieces simply list colors without defining whether they are from a natural or artificial source.

A Carcinogen by Any Other Name

Blue dye number 1 and 2 are linked with cancer in animal tests, while red dye number 3 causes thyroid tumors in rats.  Green dye number 3 is linked to bladder cancer, and yellow dye number 6 is linked to tumors of the kidneys and adrenal glands.  While these colors are readily used in most processed, prepared and packaged foods, what bothers me the most is that they are commonplace in the diets of children.

Most candy, cakes, cupcakes, baked goods, maraschino cherries, fruit cocktail, gelatin desserts, and soft drinks contain these harmful substances, which serve no other purpose than to make so-called food look “pretty” and attract children whose bodies are particularly sensitive to them during the developmental years.

The Link Between Behavioural Issues and Synthetic Food Colorings

Synthetic food colors have been suspected of triggering behavioral problems in children since the 1970s, and a growing list of new studies show that synthetic dyes cause hyperactivity in sensitive and non-sensitive children.

Many parents can attest that within minutes of their children consuming artificially coloured foods (think: birthday parties, Halloween, Easter) their behaviour becomes erratic, unpredictable and difficult. This behaviour changed is largely caused by the chemicals used to make the dyes.

A 2007 study commissioned by the British Food Standards Agency that linked a mix of food dyes, with increased levels of hyperactivity, attention deficit hyperactivity disorder and lower IQs in typical/ordinary children.

While those in the natural health and nutrition fields are aware of the dangers of these dyes, it appears a 2007 study in The Lancet, a reputable, mainstream medical journal, brought wider attention to this health concern.  Health Canada, the federal government health department in Canada has stated that it has begun to require the labelling of colors in food using the specific name, but that doesn’t get the toxins out of the food.

Knowing what it is doesn’t make it less dangerous, only avoidable for those who both read the label and know what to look out for.  And, I don’t see too many eight-year-olds reading labels. Not many adults do either.

The food industry must be accountable for the ingredients they use and strong disincentives are needed to keep dangerous additives and artificial colors out of the food supply, particularly as many are known carcinogens.

Making Safer Coloring Alternatives At Home – http://foodmatters.tv/articles-1/the-dark-side-of-food-colors-plus-natural-coloring-alternatives

Is RoundUp safe to eat? Here’s a 2 minute video that covers what you need to know about Monsanto and GMOs (Genetically Modified Organisms)…

Read more – http://eatlocalgrown.com/article/10936-monsanto-and-gmos-what-you-need-to-know-in-2-minutes.html

Emulsifiers, which are added to most processed foods to aid texture and extend shelf life, can negatively afect gut microbiota, causing intestinal inflammation that promotes the development of inflammatory bowel disease and metabolic syndrome, new research shows.

Inflammatory bowel disease (IBD), which includes Crohn’s disease and ulcerative colitis, afflicts millions of people and is often severe and debilitating. Metabolic syndrome is a group of very common obesity-related disorders that can lead to type-2 diabetes, cardiovascular and/or liver diseases. Incidence of IBD and metabolic syndrome has been markedly increasing since the mid-20th century.

The research, published the journal Nature, led by Georgia State University Institute for Biomedical Sciences’ researchers Drs. Benoit Chassaing and Andrew T. Gewirtz, suggests emulsifiers might be partially responsible for disturbing the balance of this natural bacterial population thus increasing the incidence of these diseases.

Continue reading…

The best kind of sugar for the body is either contained in fruits as pectin or organic honey and organic maple syrup. Pectin is the natural fiber found primarily in citrus fruits and apples, and it binds to cholesterol, helping flush it from the blood. You could lower your bad cholesterol by as much as 10 percent in just six weeks by simply eating organic apples. On the other hand, the worst kind of sugar is that which is refined, processed and comes from genetically modified corn. This sugar is unusable by the body and can cause cancer and diabetes, among other major health detriment.

Yet, even worse than GMO high-fructose corn syrup (bug killer) and refined, bleached white, processed sugar are artificial sweeteners, which are synthetic (lab-made), toxic and cause cancer in animals. Most humans cannot digest artificial sweeteners, and thus the digestive tract becomes confused and irritated, as do the organs, the heart and the brain. The central nervous system of humans is also not formulated to process the overload of toxins that most people pour into their bodies on a regular basis, especially when it comes tofake food that tastes sweet. It’s sweet misery, and nobody wants to suffer the consequences.

Continue reading…

The mystery behind skyrocketing rates of Celiac disease, gluten intolerance, and other wheat-related illnesses may not have anything to do with wheat or even gluten, but rather the process by which conventional American wheat is grown and harvested.

Unbeknownst to most consumers is the fact that just before harvest, a vast majority of conventional wheat grown in the U.S. is doused in Roundup herbicide, which ends up poisoning your favorite breads, cereals, cakes, and pastries.

Many conventional wheat farmers in America, driven by greed and carelessness, flood their wheat crops with Roundup just before harvest in order to slightly boost yields and reduce harvest time. But the end result is Roundup being absorbed directly into the wheat kernels that end up processed on your dinner plate.

The Healthy Home Economist‘s Sarah Pope explains in a recent article how the pre-harvest application of Roundup is used to dry conventional wheat and make it easier to harvest. This process helps wheat crops release their seeds more quickly, resulting in moderately higher yields.

Continue reading…