EXCELLENT Refined Sugar (Simple Carbs),Diabetes, and Immunity

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From: "JoAnn Guest" Tue, 19 Oct 2004 00:30:08 -0000 Refined Sugar (Simple Carbs),Diabetes, and ImmunityRefined Sugar (Simple Carbs),Diabetes, and Immunity JoAnn Guest Oct 18, 2004 17:25 PDT Refined Sugar (Simple Carbs),Diabetes, and ImmunitySimple Carbohydrate depicts a processed food that bssically is turned into a fractionated, artificial, devitalized by-product'of the original plant. The original plant possessed all of the properties of a whole food: Vitamins, Minerals, Enzymes. What are Carbohydrates? Everyone knows that food comes in three forms: fats, protein, and carbohydrates and the majority of foods have all three, in varying

proportions. Carbohydrates are made up of carbon, hydrogen, and oxygen. The main carbos are sugars, starches, and cellulose. (Dorland, p121) Sugars are 'sweet' carbohydrates, either single or double molecules: monosaccharides or disaccharides. Starches are the main form of carbohydrate 'storage' in plants. Starches are polysaccharides, which means strings of more than two carbohydrate "molecules". Cellulose is made of long, fibrous strings of carbohydrate, mainly for 'structural' support of a plant. It is cellulose that provides us with "fiber" in the diet. Complex Vs. Simple: An apple contains natural sugar: fructose.A potato contains natural starch. However, these are whole foods containing much more than just "isolated" carbohydrates. Apples and potatoes grown in good soil also contain vitamins,minerals and enzymes. Such foods are `complex' carbohydrates, meaning that they

are *complete* foods. Fruits contain mainly natural sugars, while vegetables contain mainly starches. And both contain 'cellulose'. The problem comes in with "processed" sugar and "processed" starch. White table sugar has no nutrients. White bread is a processed, artificial starch. These are not foods - they do not "nourish". We call them 'simple' carbohydrates. Even when they are broken down to individual glucose molecules by digestion, it is completely different from the glucose 'end-product of a digested apple, for example. That's because apples don't simply break down into "isolated" glucose molecules. Other nutrients and co-factors are present, which are necessary for the body to make use of the glucose: enzymes, minerals, vitamins. When "complex" carbohydrates are broken down, the result is a usable glucose molecule. White sugar and white bread need *additional* enzymes,

vitamins, minerals,and insulin in order to be digested.These are taken from existing 'stores' of nutrients in order to complete the 'digestive' process. All 'enzymes' and 'nutrients' have been purposely removed from white sugar and white flour by 'processing'. The result is a synthetic 'manmade' carbohydrate, occurring nowhere in nature. The body regards such as a "foreign" substance-- as a "drug". Whenever the body does not have the "required" nutrients to process these "non-foods", the simple (refined) carbohydrates cannot be broken down (digested). and just lay and 'ferment" in the digestive tract. Simple carbohydrates "increase" blood glucose by an 'unregulated', 'unnatural' amount. And this is the real problem with simple refined carbohydrates: the quantity of pure "glucose" 'suddenly' taken in. Most books, most doctors, and most nutritionists fail to make the `distinction' between

simple and complex carbohydrates.With sugar, ingestion is far different from digestion: just because you ate it ...doesn't mean you can use it. This is why counting calories and food combining and blood typing and the Zone and other passing fads are so irrelevant: it doesn't matter what you eat; it matters what you digest. Natural sugar doesn't "cause" diabetes; if you eat too much natural raw honey, you just get sick. As time passed, machinery got better and better at removing the outer husks from the wheat and leaving behind only the white inner "simple" carbohydrate, devoid of minerals and vitamins. Same with sugar beets and cane. Most sources estimate that today sugar makes up about 20% of the calories of the average American diet! Just imagine - that means that on the average, 20% of what Americans eat has no "nutrient" content. Worse yet, it's physically "destructive", as we will see.

In a more scholarly work, Dr. Weston Price had come to the same conclusions in his landmark journal Nutrition and Physical Degeneration. Price found that as long as a group of people could remain isoloated and eat their 'primitive' simple foods, the rates of degenerative disease were practically zero. He found that when a people would become exposed to western foods - white sugar and white flour - within a very few years, they would be experiencing rates of tuberculosis. heart disease, diabetes and arthritis equal to the "civilized" nations. The body has figured out many ways to try and keep the glucose level within a certain range: 90 - 140 milligrams per deciliter. (Guyton, p 863) The pancreas and the adrenal glands work together to fine-tune blood sugar levels at all times. As the blood flows by, the pancreas senses the high glucose content and puts out insulin. Insulin gets rid of the

glucose in two ways, into the cells---storage in the liver, in the form of 'glycogen' . The adrenals do the opposite; when blood sugar is too low, they send a hormone called ACTH to the liverto get some of the stored glucose out of storage. The body is then ready for action. A great system, evolved after countless millenia, perfectly capable of balancing blood sugar, with a diet of natural foods. Then *manmade* sugar came on the scene - a compound that "nature" would never have 'invented'. This new chemical, offering so much refined glucose to the bloodstream without the benefit of the usual accompanying fiber, minerals, vitamins and enzymes - was an assault on a human biochemistry that had evolved over the centuries. All these precious stores of nutrients which the body had other plans for, must now be 'mobilized' and used up in order to deal with 150 pounds per year of a

"devitalized" non-food. Hence the phrase 'malnutrition of the affluent.' ENERGY KICK? TRY ENERGY DRAIN No matter what athletes you see on TV commercials chugging famous soft drinks, none of them is that stupid. What are they drinking on the bench? Water. The illusion of energy from refined sugar is something that sugar advertisers have "capitalized" on for decades. That initial burst of nervous energy is immediately followed by a body in "crisis" --wasting energy trying to bring things back to normal. These efforts make the body tired, sleepy, and run down. The initial blast of energy is the "adrenal shock" reacting to a 'non-food' in the system. Refined sugar stimulates a whole range of physiological responses, all of which are unnecessary, all of which waste the energy of the cells and systems, and all of which are followed by condition of "exhaustion" soon

after the brief "rush" subsides. Sugar cannot be digested. Sugar 'inactivates' digestive enzymes. It remains in the intestinal tract, 'fermenting'. Some of the toxic mass gradually seeps into the bloodstream where it 'acidifies' the blood. The body tries desperate measures to maintain the normal pH of the blood. This process "wastes" vitamins, minerals, and enzymes which should have been used for normal 'metabolism'. See how sugar can age the body? Worn adrenals, used-up pancreas. Another problem with an over-acid digestive tract is that the 'good' bacteria, the intestinal "flora", are destroyed. Their job was the final stages of digestion. Without them, "rotting" and "stagnation" of food is promoted, instead of "digestion". The half-digested carbohydrates "leak" into the bloodstream 'intact' causing problems in the bloodstream (CVD)joints (arthritis), muscles

(fibro,lupus, etc), organs ( heart disease, etc) - any place they lodge. Examples of diseases that come about in this manner: - osteoarthritis - hepatitis - cirrhosis - kidney disease - chronic fatigue - colitis/irritable bowel syndrome - Candida albicans - chronic allergies Candida albicans- is a common yeast infection that goes all through the body. Many researchers estimate that as many as 80% of American women may have Candida. (Anderson) The #1 way Candida occurs is floral imbalance—normal flora keep Candida and other potentially bad organisms in check. Not only does half-digested sugar kill off the "good" bacteria. In addition, Candida "thrive" on it. MINERAL IMBALANCE Besides enzyme 'destruction' and 'acidifying' the blood, sugar "depletes" the body of essential macro and micro-minerals. Most of the damage to the body resulting from sugar can be traced to

one of these *three* events. Many life functions of cells and tissues are dependent on the presence of minerals. The action of many vitamins are dependent on the presence of minerals. First off, we have seen the importance of *chromium* for "insulin" to operate. A double threat is happening with chromium: - chromium is "depleted" as the body attempts to metabolize and remove white sugar - as the stores are used up, there won't be enough chromium left to allow the 'available' "insulin" to work. For this reason, many people who are being 'diagnosed' diabetic may be just chromium 'deficient'. Even if 'insulin' is present, it cannot operateon sugars without chromium as a co-factor. (Appleton, p 61) Very often chelated chromium supplements together with 'eliminating' refined sugar from the 'diet' can 'normalize' a patient who was 'incorrectly' labeled as diabetic. White

sugar causes sharp "drop-offs" in blood sugar level after it is removed from the blood, because it has "destroyed" 'digestive enzymes' necessary for breaking down the other food that is still in the tract, waiting to be absorbed. Natural fruit sugar from organic fresh fruit is generally low on the glycemic index (23). (Miller, p.29) Fructose from organic fresh whole fruit is quickly and easily 'used'by the cells and thus removed from the blood. Here we see one of the common errors of 'Junk Science' and the "Everybody's-A-Nutritionist" phenomenon. Some "experts" will say that it's bad to drink natural fruit juice because of all the sugar. Such a notion is completely without foundation, and shows no understanding of whole foods, the importance of enzymes, or the Glycemic Index. Fruits contain within them the "enzymes" such as 'maltase' and 'invertase' necessary to

break down their fructose into "usable" glucose. The glucose is then either used as fuel or stored. People don't get diabetes because they drink too much fresh squeezed orange juice.They get diabetes from drinking a six-pack of cola every day, or that box of donuts, or a quart of ice cream. Fruits are loaded with whole food vitamins, minerals, cellulose and natural antioxidants. These are fundamental nutrients. Alternative-Lite holistic practitioners making recommendations for cancer patients who have refused standard treatment sometimes tell the patients to avoid fruits because "cancer loves sugar." Such unfounded advice is not only incorrect; it deprives the patient of an important "source" of nutrient forms which is are essential for fighting cancer and boosting the immune system: *Antioxidants*. The ancient Greek physician Hippocrates never even mentions

diabetes. (Dufty, p.7 Before*refined*sugar came on the scene, diabetes did not even"exist" The English physician Thomas Willis first identified and named diabetes in 1674, after England's annual sugar consumption had gone from zero to 16 million lbs. in the previous 200 years. But Willis was unable to say anything bad about sugar since he was King Charles' personal physician, and Charles was making a ton of gold off the sugar trade. (Dufty, p. 75) Years of loading up on indigestible sugar wears out the*pancreas* You'll remember that insulin, produced by the pancreas, is supposed to allow sugar to be taken into the cells and used. When the body is young, the pancreas works well. Excess sugar in the teen years gets the pancreas used to continually dumping lots of insulin into the bloodstream to get ready for the day's sugar load. Since insulin only lasts about 15 minutes,

the pancreas may have to work all day long. Here's where the rollercoaster first begins: all that free insulin will serve to abnormally lower the blood sugar on those occasions when the person forgot to eat his usual 10x normal sugar intake. All that insulin, and all it's got to work on is a normal level of blood glucose. Enter hypoglycemia - low blood sugar. The body gets accustomed to excesses of both sugar and insulin. For awhile. A few years later, when insulin no longer can keep up with the incoming daily sugar fix, the pancreas finally gives up.Unused sugar builds up higher and higher in the blood. The kidneys try their best to excrete it, causing the classic 'sweet urine' sign. That's what diabetes is: constantly high blood"glucose" The idiotic"solution"is to take a drug to get rid of all that extra glucose, instead of simply to stop eating 10 or 20x as much sugar as

the body can handle. The medical approach is always the same: if an imbalance cannot be corrected by a new drug, any natural remedy, like sensible eating, is called "unscientific." -- Dangers of Processed Sugars & Pastuerized Juicehttp://www.unhinderedliving.com/sugardanger.html -- As I was researching this article, I surfed the web and was surprised to find that the majority of the websites that mention sugar say that it is fine to eat in moderation. Most of them say that your body turns all food to glucose regardless of the kind of food eaten, so whether you eat sugar, vegetables, or steak is irrelevant. I was shocked that the health care professionals who wrote these pages could be so

short-sighted. First of all, it is true that your body converts all foods to glucose. However, there is an important difference between sugar and those other foods... meat, fruits, and vegetables ALL have 'vitamins, minerals, enzymes, and amino acids'. Sugar has none of those things to 'assist' in its digestion, assimilation, and absorption. As a result, metabolizing 'refined' sugar puts the body at a severe "nuritional"disadvantage. Here are some studies that have been done on sugar and its effects. I don't know how those health care professionals can say that sugar is ok after reading these studies. This is information that has been around for some time, too, and should be well known. First of all, in 1973 the American Journal of Clinical Nutrition published a study by A. Sanchez et al, "Role of sugars in human neutrophilic phagocytosis", November, 1180-1184,

showing that ingesting 100 grams of "simple sugar" lowers *white blood cell* activity for at least five hours. He got this result using "processed honey", "refined table sugar", and "pasteurized orange juice". Lowered white blood cell "activity" means your *immune system* and it's ability to "fight infection", is 'impaired'. The general public believes that the orange juice they buy at the store is healthy.. however, once the fresh squeezed juice has been "pasteurized", it no longer has any "live enzymes",and the vitamin and mineral content has been 'greatly' reduced. In essence, the 'processing' of the juice renders it the same as refined white sugar, because it does not contain the"lifegiving"substances which help the natural sugarto be "metabolized". Honey would give the same result *unless* it is "raw, UNHEATED honey". This means that in the processing of the honey,

the temperature cannot exceed 96 degrees fahrenheit, or the live 'enzymes' in the honey will be*destroyed*as well. Since most people do not drink fresh squeezed orange juice, or go to the trouble to make sure their honey is unheated during processing, they are feeding their bodies 'pure sugar' without knowing it. Now think about the amount of sugars that the average person gets in their daily diet.....it's no wonder that so many people are sick these days. Their "immune systems" are constantly operating below their optimum levels. Again, in 1976 a study was published in the journal Dental Survey. In this study, J.R. Ringsdorf found that drinking 24 ounces of cola depressed the 'activity' of a kind of white blood cell called a "neutrophil" that 'eats' bacteria. He found that this reduction in activity lasted for at least five hours. Another good study was in 1977 by J. Bernstein et

called "Depression of lymphocyte transformation following oral glucose ingestion", =American Journal of Clinical Nutrition, Volume 30, page 613. In 1991, T.W. Jones et al. published an article called Independent effects of youth and poor diabetes control on responses to hypoglycemia in children. It was published in Diabetes, Volume 40, pages 358-63. These researchers found that sugar increases "adrenalin", a stimulating 'hormone' secreted by the "adrenal" glands. It was also found that this 'adrenalin' increase was far more 'pronounced' in children than in adults, which might account for why children often have 'hyperactivity' problems when their diet contains refined sugars. When sugar is constantly in the diet, the pancreas must constantly produce insulin.When sugar is continually overused, the pancreas eventually wears out and is no longer able to clear sugar from the blood, and diabetes is

often the result. This tendency toward diabetes rises severely after menopause. Sugar also increases the*urinary output* (excretion)of essential vitamins and much neededminerals. According to L. K. Massey in "Acute effects of dietary caffeine and sucrose on urinary mineral excretionin healthy adolescents Nutr. Res 8(9): 1988, calcium 'loss' through the urine 'doubles' when a soft drink containing sugar is consumed.Cola drinks containing both caffeine and sugar caused the greatest calcium and "bone loss" in these subjects. White, refined sugar and 'sucralose' are bleached with "Chlorine Bleach", a substance that many people are sensitive to. Chlorine, when it combines with organic compounds, converts to 'Dioxin', a "lethal" chemical. No one should ever consume any substances that have been exposed to 'chlorine' or chlorine bleach, nor use paper products that have

been bleached. Some of the other effects of"refined sugar"on the body are: *Increases overgrowth of candida yeast organism *Increases chronic fatigue *Can trigger binge eating in those with bulima *Increases PMS symptoms *Increases hyperactivity in about 50% of children *Increases tooth decay *Increases anxiety and irritability *Can increase or intensify symptoms of anxiety and panic in susceptible women *Can make it difficult to lose weight because of constantly high insulin levels, which causes the body to store excess carbs as fat. Sugar is easily replaced in the diet by an herb called *STEVIA*The whole herb or the liquid or powdered extract can be used. This herb is 200 times more sweet than sugar, but it has NO CALORIES, and does NOT raise blood sugar. It was introduced to Europe by the Spanish Conquistidors in the 16th century, and was used extensively in Europe

for decades with no known side effects, before it was outlawed by the EU. It has been used for hundreds of years in Brazil. It is a truly natural dietary supplement. It can be used in hot or cold foods, and can be cooked with. It has no aftertaste, and is non- carcinogenic. It is a lifesaver for diabetics, for it helps *regulate* blood sugar. I hope you will choose to increase your family's level of health by not using sugar, and not supporting the sugar industry by buying sugar or products containing sugar. ---"The Sweetest Poison of All" - Refined Sugar http://www.karlloren.com/Diabetes/p82.htm - A multitude of common physical and mental ailments are strongly linked to the consuming of 'pure', refined

sugar.-- Extracted from Nexus Magazine, Volume 7, Number 1 (December 1999 - January 2000). PO Box 30, Mapleton Qld 4560 Australia. ed- From our web page at: www.nexusmagazine.com by William Dufty © 1975 Extracted/edited from his book Sugar Blues First published by Chilton Book Co. Padnor, PA, USA ---WHY SUGAR IS TOXIC TO THE BODY In 1957, Dr William Coda Martin tried to answer the question: When is a food a food and when is it a poison? His working definition of "poison" was: "Medically: Any substance applied to the body, ingested or developed within the body, which causes or may cause disease. Physically: Any substance which inhibits the activity of a catalyst which is a minor substance, chemical or enzyme that activates a reaction."

The dictionary gives an even broader definition for "poison":"to exert a harmful influence on, or to pervert". Dr Martin classified refined sugar as a poison because it has been depleted of its life forces, vitamins and minerals. "What is left consists of pure, refined carbohydrates. The body cannot utilize this refined starch and carbohydrate unless the depleted proteins, vitamins and minerals are present. Nature supplies these in each plant in quantities sufficient to metabolize the carbohydrate in that particular plant. There is no excess for other added carbohydrates. Incomplete carbohydrate metabolism results in the formation of 'toxic metabolite' such as pyruvic acid and abnormal sugars containing five carbon atoms. Pyruvic acid accumulates in the brain and nervous system and the abnormal sugars in the red blood cells. These toxic metabolites interfere with the "respiration" of

the cells. They cannot get sufficient oxygen to survive and function normally. In time, some of the cells die. This interferes with the function of a part of the body and is the beginning of degenerative disease." Refined sugar is lethal when ingested by humans because it provides only that which nutritionists describe as "empty" or "naked" calories. It lacks the natural minerals which are present in the sugar beet or cane. In addition, sugar is worse than nothing because it 'drains' and leaches the body of precious vitamins and minerals through the demand its digestion,detoxification and elimination make upon one's entire system. So essential is balance to our bodies that we have many ways to provide against the sudden shock of a heavy intake of sugar. Minerals such as sodium (from salt), potassium and magnesium (from vegetables), and calcium (from the bones) are mobilized and used in

chemical transmutation; neutral acids are produced which attempt to return the acid-alkaline balance factor of the blood to a more normal state. Sugar taken every day produces a continuously over-acid condition, and more and more minerals are required from deep in the body in the attempt to rectify the imbalance. Finally, in order to protect the blood, so much calcium is taken from the bones and teeth that 'decay' and general weakening begin. Excess sugar eventually affects every organ in the body. Initially, it is stored in the liver in the form of glucose (glycogen). Since the liver's capacity is limited, a daily intake of refined sugar (above the required amount of natural sugar) soon makes the liver expand like a balloon. When the liver is filled to its maximum capacity, the excess glycogen is returned to the blood in the form of *fatty acids*. These are taken to every part of the

body and stored in the most inactive areas: the belly, the buttocks, the breasts and the thighs. When these comparatively harmless places are completely filled, "fatty" acids are then distributed among active organs,such as the heart and kidneys, These begin to slow down; finally their tissues degenerate and turn to fat. The whole body is affected by their reduced ability, and "abnormal" blood pressure is created. The parasympathetic nervous system is affected; and organs governed by it, such as the small brain, become inactive or paralyzed. (Normal brain function is rarely thought of as being as biologic as digestion.) The circulatory and lymphatic systems are invaded, and the quality of the red corpuscles starts to change. An overabundance of white cells occurs, and the creation of tissue becomes slower. Our body's tolerance and immunizing power becomes more limited, so we cannot

respond properly to extreme attacks, whether they be cold, heat, mosquitoes or microbes. Excessive sugar has a strong mal-effect on the functioning of the brain. The key to orderly brain function is glutamic acid, a vital compound found in many vegetables. The B vitamins play a major role in dividing glutamic acid into antagonistic-complementary compounds which produce a "proceed" or "control" response in the brain. B vitamins are also manufactured by*symbiotic bacteria*which live in our intestines. When refined sugar is taken daily, these bacteria wither and die, and our stock of B vitamins gets very low. Too much sugar makes one sleepy; our ability to calculate and remember is lost. -- SUGAR: HARMFUL TO HUMANS AND ANIMALS Shipwrecked sailors who ate and drank nothing but sugar and rum for nine

days surely went through some of this trauma; the tales they had to tell created a big public relations problem for the sugar pushers. This incident occurred when a vessel carrying a cargo of sugar was shipwrecked in 1793. The five surviving sailors were finally rescued after being marooned for nine days. They were in a wasted condition due to starvation, having consumed nothing but sugar and rum. The eminent French physiologist F. Magendie was inspired by that incident to conduct a series of experiments with animals, the results of which he published in 1816. In the experiments, he fed dogsa diet of sugar and water. All the dogs wasted and died. The shipwrecked sailors and the French physiologist's experimental dogs proved the same point. As a steady diet, sugar is worse than nothing. Plain water can keep you alive for quite some time. Sugar and water can kill you. Humans [and animals] are

"unable to subsist on a diet of sugar".4 The dead dogs in Professor Magendie's laboratory alerted the sugar industry to the hazards of free scientific inquiry. From that day to this, the sugar industry has invested millions of dollars in behind-the-scenes, subsidized science. The best scientific names that money could buy have been hired, in the hope that they could one day come up with something at least pseudoscientific in the way of glad tidings about sugar. It has been proved, however, that (1) sugar is a major factor in dental decay; (2) sugar in a person's diet does cause overweight; (3) removal of sugar from diets has cured symptoms of crippling, worldwide diseases such as diabetes, cancer and heart illnesses. Sir Frederick Banting, the co-discoverer of insulin, noticed in 1929 in Panama that, among sugar plantation owners who ate large amounts of their refined stuff, diabetes was common.

Among those who had the raw cane, he saw no diabetes. SUCROSE: "PURE" ENERGY AT A PRICE When calories became the big thing in the 1920s, and everybody was learning to count them, the sugar pushers turned up with a new pitch. They boasted there were 2,500 calories in a pound of sugar. A little over a quarter-pound of sugar would produce 20 per cent of the total daily quota. "If you could buy all your food energy as cheaply as you buy calories in sugar," they told us, "your board bill for the year would be very low. If sugar were seven cents a pound, it would cost less than $35 for a whole year." A very inexpensive way to kill yourself. "Of course, we don't live on any such unbalanced diet," they admitted later. "But that figure serves to point out how inexpensive sugar is as an energy-building food. What was once a luxury only a privileged few could enjoy is now a food for the

poorest of people." Later, the sugar pushers advertised that sugar was chemically pure, topping Ivory soap in that department, being 99.9 per cent pure against Ivory's vaunted 99.44 per cent. "No food of our everyday diet is purer," we were assured. What was meant by purity, besides the unarguable fact that all vitamins, minerals, salts, fibres and proteins had been removed in the refining process? Well, the sugar pushers came up with a new slant on purity. "You don't have to sort it like beans, wash it like rice. Every grain is like every other. No waste attends its use. No useless bones like in meat, no grounds like coffee.Pure" is a favourite adjective of the sugar pushers because it means one thing to the chemists and another thing to the ordinary mortals. When honey is labelled pure, this means that it is in its natural state (stolen directly from the bees who made it), with no

adulteration with sucrose to stretch it and no harmful chemical residues which may have been sprayed on the flowers. It does not mean that the honey is free from minerals like iodine, iron, calcium, phosphorus or multiple vitamins. So effective is the purification process which sugar cane and beets undergo in the refineries that sugar ends up as chemically pure as the morphine or the heroin a chemist has on the laboratory shelves. What nutritional virtue this abstract chemical purity represents, the sugar pushers never tell us. Caloric energy and habit-forming taste: that's what sucrose has, and nothing else. All other foods contain energy plus. All foods contain some nutrients in the way of proteins, carbohydrates, vitamins or minerals, or all of these. Sucrose contains caloric energy, period. The "quick" energy claim the sugar pushers talk about, which drives reluctant doughboys over

the top and drives children up the wall, is based on the fact that refined sucrose is not digested in the mouth or the stomach but passes directly to the lower intestines and thence to the bloodstream. The extra speed with which sucrose enters the bloodstream does more harm than good. Much of the public confusion about refined sugar is compounded by language. Sugars are classified by chemists as "carbohydrates". This manufactured word means "a substance containing carbon with oxygen and hydrogen". If chemists want to use these hermetic terms in their laboratories when they talk to one another, fine. The use of the word "carbohydrate" outside the laboratory-especially in food labelling and advertising lingo-to describe both natural, complete cereal grains (which have been a principal food of mankind for thousands of years) and man- refined sugar (which is a manufactured drug and principal poison

of mankind for only a few hundred years) is demonstrably wicked. The use of the word "carbohydrate" to describe sugar is deliberately misleading. Since the improved labelling of nutritional properties was required on packages and cans, refined carbohydrates like sugar are lumped together with those carbohydrates which may or may not be refined. The several types of carbohydrates are added together for an overall carbohydrate total. Thus, the effect of the label is to hide the sugar content from the unwary buyer. Chemists add to the confusion by using the word "sugar" to describe an entire group of substances that are similar but not identical. Glucose is a sugar found usually with other sugars, in fruits and vegetables. It is a key material in the metabolism of all plants and animals. Many of our principal foods are converted into glucose in our bodies. Glucose is always present in our

bloodstream, and it is often called "blood sugar". Dextrose, also called "corn sugar", is derived synthetically from starch. Fructose is fruit sugar. Maltose is malt sugar. Lactose is milk sugar. Sucrose is refined sugar made from sugar cane and sugar beet. Glucose has always been an essential element in the human bloodstream. Sucrose addiction is something new in the history of the human animal. To use the word "sugar" to describe two substances which are far from being identical, which have different chemical structures and which affect the body in profoundly different ways compounds confusion. It makes possible more flimflam from the sugar pushers who tell us how important sugar is as an essential component of the human body, how it is oxidised to produce energy, how it is metabolised to produce warmth, and so on. They're talking about glucose, of course, which is

manufactured in our bodies. However, one is led to believe that the manufacturers are talking about the sucrose which is made in their refineries. When the word "sugar" can mean the glucose in your blood as well as the sucrose in your Coca-Cola, it's great for the sugar pushers but it's rough on everybody else. People have been bamboozled into thinking of their bodies the way they think of their cheque accounts. If they suspect they have low blood sugar, they are programmed to snack on vending machine candies and sodas in order to raise their blood sugar level. Actually, this is the worst thing to do. The level of glucose in their blood is apt to be low because they are addicted to sucrose. People who kick sucrose addiction and stay off sucrose find that the glucose level of their blood returns to normal and stays there. Since the late 1960s, millions of Americans have returned to natural food. A

new type of store, the natural food store, has encouraged many to become dropouts from the supermarket. Natural food can be instrumental in restoring health. Many people, therefore, have come to equate the word "natural" with "healthy". So the sugar pushers have begun to pervert the word "natural" in order to mislead the public. "Made from natural ingredients", the television sugar-pushers tell us about product after product. The word "from" is not accented on television. It should be. Even refined sugar is made from natural ingredients. There is nothing new about that. The natural ingredients are cane and beets. But that four-letter word "from" hardly suggests that 90 per cent of the cane and beet have been removed. Heroin, too, could be advertised as being made from natural ingredients. The opium poppy is as natural as the sugar beet. It's what man does with it that tells the story. Use of the

word "carbohydrate" as a "scientific" word for sugar has become a standard defence strategy with sugar pushers and many of their medical apologists. Many people-doctors included-assume that if weight is lost, fat is lost. This is not necessarily so. Any diet which lumps all carbohydrates together is dangerous. Any diet which does not consider the quality of carbohydrates and makes the crucial life-and-death distinction between natural, unrefined carbohydrates like organic whole grains and vegetables and man- refined carbohydrates like sugar and white flour is dangerous. Any diet which includes refined sugar and white flour, no matter what "scientific" name is applied to them,is dangerous. Kicking sugar and white flour and substituting whole grains, vegetables and natural fruits in season,is the core of any sensible natural regimen. Changing the quality of your carbohydrates can change the

quality of your health and life. If you eat natural food of good quality, quantity tends to take care of itself. Nobody is going to eat a half-dozen sugar beets or a whole case of sugar cane. Even if they do, it will be less dangerous than a few ounces of sugar. Sugars are not digested in the mouth, like cereals, or in the stomach, like animal flesh. When taken alone, they pass quickly through the stomach into the small intestine. When sugars are eaten with other foods-perhaps meat and bread in a sandwich-they are held up in the stomach for a while. The sugar in the bread and the Coke sit there with the hamburger and the bun waiting for them to be digested. While the stomach is working on the animal protein and the refined starch in the bread, the addition of the sugar practically guarantees rapid acid fermentation under the conditions of warmth and moisture existing in the stomach. One lump of

sugar in your coffee after a sandwich is enough to turn your stomach into a fermenter. One soda with a hamburger is enough to turn your stomach into a "still". Sugar on cereal-whether you buy it already sugared in a box or add it yourself-almost guarantees *acid* fermentation. Since the beginning of time, natural laws were observed, in both senses of that word, when it came to eating foods in combination. Gluttony is a capital sin in most religions; but there are no specific religious warnings or commandments against refined sugar because sugar abuse-like drug abuse-did not appear on the world scene until centuries after holy books had gone to press. "Why must we accept as normal what we find in a race of sick and weakened human beings?" Dr Herbert M. Shelton asks. "Must we always take it for granted that the present eating practices of civilized men are normal?... Foul stools, loose stools, impacted

stools, pebbly stools, much foul gas, colitis, haemorrhoids, bleeding with stools, the need for toilet paper are swept into the orbit of the normal." When starches and complex sugars (like those in raw honey and fruits) are digested, they are broken down into simple sugars called "monosaccharides",which are usable substances- nutriments. When starches and sugars are taken together and undergo fermentation, they are broken down into carbon dioxide, acetic acid, alcohol and water. With the exception of the water, all these are unusable substances- poisons. When proteins are digested, they are broken down into amino acids, which are usable substances-nutriments. When proteins are taken with sugar, they putrefy; they are broken down into a variety of ptomaines and leucomaines, which are nonusable substances-poisons. Enzymic digestion of foods prepares them for use by our body. Bacterial

decomposition makes them unfit for use by our body. The first process gives us nutriments; the second gives us poisons. Much that passes for modern nutrition is obsessed with a mania for quantitative counting. The body is treated like a cheque account. Deposit calories (like dollars) and withdraw energy. Deposit proteins, carbohydrates, fats, vitamins and minerals- balanced quantitatively-and the result, theoretically, is a healthy body. People qualify as healthy today if they can crawl out of bed, get to the office and sign in. If they can't make it, call the doctor to qualify for sick pay, hospitalisation, rest cure-anything from a day's pay without working to an artificial kidney, courtesy of the taxpayers. But what doth it profit someone if the theoretically required calories and nutrients are consumed daily, yet this random eat-on-the-run, snack-time collection of foods ferments and

putrefies in the digestive tract? Carbohydrates that ferment in the digestive tract are converted into alcohol and acetic acid, not digestible monosaccharides. "To derive sustenance from foods eaten, they must be digested," Shelton warned years ago. "They must not rot." Sure, the body can get rid of poisons through the urine and the pores; the amount of poisons in the urine is taken as an index to what's going on in the intestine. The body does establish a tolerance for these poisons, just as it adjusts gradually to an intake of heroin. But, says Shelton, "the discomfort from accumulation of gas, the bad breath, and foul and unpleasant odors are as undesirable as are the poisons".9 SUGAR AND MENTAL HEALTH In the Dark Ages, troubled souls were rarely locked up for going off their rocker. Such confinement began in the Age of Enlightenment, after sugar made the transition from

apothecary's prescription to candymaker's confection. "The great confinement of the insane", as one historian calls it,10 began in the late 17th century, after sugar consumption in Britain had zoomed in 200 years from a pinch or two in a barrel of beer, here and there, to more than two million pounds per year. By that time, physicians in London had begun to observe and record terminal physical signs and symptoms of the "sugar blues". Meanwhile, when sugar eaters did not manifest obvious terminal physical symptoms and the physicians were professionally bewildered, patients were no longer pronounced bewitched, but mad, insane, emotionally disturbed. Initially, when the General Hospital was established in Paris by royal decree, one per cent of the city's population was locked up. From that time until the 20 century, as the consumption of sugar went up and up-especially in the cities-so did the number of people

who were put away in the General Hospital. Three hundred years later, the "emotionally disturbed" can be turned into walking automatons, their brains controlled with psychoactive drugs. Today, pioneers of orthomolecular psychiatry, such as Dr Abram Hoffer, Dr Allan Cott, Dr A. Cherkin as well as Dr Linus Pauling, have confirmed that mental illness is a myth and that emotional disturbance can be merely the first symptom of the obvious inability of the human system to handle the stress of sugar dependency. In Orthomolecular Psychiatry, Dr Pauling writes: "The functioning of the brain and nervous tissue is more sensitively dependent on the rate of chemical reactions than the functioning of other organs and tissues. I believe that mental disease is for the most part caused by abnormal reaction rates, as determined by genetic constitution and diet, and by abnormal molecular concentrations of essential

substances... Selection of food (and drugs) in a world that is undergoing rapid scientific and technological change may often be far from the best."11 In Megavitamin B3 Therapy for Schizophrenia, Dr Abram Hoffer notes: "Patients are also advised to follow a good nutritional program with restriction of sucrose and sucrose-rich foods."12 Clinical research with hyperactive and psychotic children, as well as those with brain injuries and learning disabilities, has shown: "An abnormally high family history of diabetes-that is, parents and grandparents who cannot handle sugar; an abnormally high incidence of low blood glucose, or functional hypoglycemia in the children themselves, which indicates that their systems cannot handle sugar; dependence on a high level of sugar in the diets of the very children who cannot handle it. "Inquiry into the dietary history of patients diagnosed as schizophrenic

reveals the diet of their choice is rich in sweets, candy, cakes, coffee, caffeinated beverages, and foods prepared with sugar. These foods, which stimulate the adrenals, should be eliminated or severely restricted."13 It is often said that surgeons bury their mistakes. Physicians and psychiatrists put them away; lock 'em up. In the 1940s, Dr John Tintera rediscovered the vital importance of the endocrine system, especially the adrenal glands, in "pathological mentation"-or "brain boggling". In 200 cases under treatment for hypoadrenocorticism (the lack of adequate adrenal cortical hormone production or imbalance among these hormones), he discovered that the chief complaints of his patients were often similar to those found in persons whose systems were unable to handle sugar: fatigue, nervousness, depression, apprehension, craving for sweets, inability to handle alcohol, inability to

concentrate, allergies, low blood pressure. Sugar blues! Dr Tintera finally insisted that all his patients submit to a four- hour glucose tolerance test (GTT) to find out whether or not they could handle sugar. The results were so startling that the laboratories double-checked their techniques, then apologised for what they believed to be incorrect readings. What mystified them was the low, flat curves derived from disturbed, early adolescents. This laboratory procedure had been previously carried out only for patients with physical findings presumptive of diabetes. Dorland's definition of schizophrenia (Bleuler's dementia praecox) includes the phrase, "often recognized during or shortly after adolescence", and further, in reference to hebephrenia and catatonia, "coming on soon after the onset of puberty". Tintera published several epochal medical papers. Over and over, he emphasised

that improvement, alleviation, palliation or cure was "dependent upon the restoration of the normal function of the total organism". His first prescribed item of treatment was diet. Over and over again, he said that "the importance of diet cannot be overemphasised". He laid out a sweeping permanent injunction against sugar in all forms and guises. While Tintera's sweeping implication of sugar as a cause of what was called "schizophrenia" could be confined to medical journals, he was let alone, ignored. He could be tolerated-if he stayed in his assigned territory, endocrinology. Even when he suggested that alcoholism was related to adrenals that had been whipped by sugar abuse, they let him alone; because the medicos had decided there was nothing in alcoholism for them except aggravation, they were satisfied to abandon it to Alcoholics Anonymous. However, when Tintera dared to suggest in a

magazine of general circulation that "it is ridiculous to talk of kinds of allergies when there is only one kind, which is adrenal glands impaired...by sugar", he could no longer be ignored. The allergists had a great racket going for themselves. Allergic souls had been entertaining each other for years with tall tales of exotic allergies-everything from horse feathers to lobster tails. Along comes someone who says none of this matters: take them off sugar, and keep them off it. Perhaps Tintera's untimely death in 1969 at the age of fifty-seven made it easier for the medical profession to accept discoveries that had once seemed as far out as the simple oriental medical thesis of genetics and diet, yin and yang. Today, doctors all over the world are repeating what Tintera announced years ago: nobody, but nobody, should ever be allowed to begin what is called "psychiatric treatment", anyplace, anywhere,

unless and until they have had a glucose tolerance test to discover if they can handle sugar. So-called preventive medicine goes further and suggests that since we only think we can handle sugar because we initially have strong adrenals, why wait until they give us signs and signals that they're worn out? Take the load off now by eliminating sugar in all forms and guises, starting with that soda pop you have in your hand. The mind truly boggles when one glances over what passes for medical history. Through the centuries, troubled souls have been barbecued for bewitchment, exorcised for possession, locked up for insanity, tortured for masturbatory madness, psychiatrised for psychosis, lobotomised for schizophrenia. How many patients would have listened if the local healer had told them that the only thing ailing them was sugar blues? Endnotes: 1. Martin, William Coda, "When is a Food a

Food-and When a Poison?", Michigan Organic News, March 1957, p. 3. 2. ibid. 3. McCollum, Elmer Verner, A History of Nutrition: The Sequence of Ideas in Nutritional Investigation, Houghton Mifflin Co., Boston, 1957, p. 87. 4. op. cit., p. 88. 5. op. cit., p. 86. 6. Price, Weston A., Nutrition and Physical Degeneration: A Comparison of Primitive and Modern Diets and Their Effects, The American Academy of Applied Nutrition, California, 1939, 1948. 7. Hooton, Ernest A., Apes, Men, and Morons, Putnam, New York, 1937. Editor's Note: This article is extracted and edited from the book, Sugar Blues, © 1975 by William Dufty; specifically, the chapters "In Sugar We Trust", "Dead Dogs and Englishmen" and "What the Specialists Say". The book was first published by the Chilton Book Company, Padnor, PA, USA. Warner Books, Inc., NY, published an edition in 1976 and reissued it in April 1993 And make no mistake; the

pharmaceutical giants are some of the most savvy and well-financed marketers on the planet. And millions of people in this country are starting to suffer needlessly because of their efforts. I don't want you to fall into this trap. The Gears Behind the Clockwork The carbohydrates we eat are converted by the body into a simple sugar called glucose. This glucose, or "blood sugar," enters the bloodstream to be transported throughout the body. Blood sugar is the primary energy source used by the brain, the nervous system, and the muscles. To be utilized, the blood sugar must get from the blood- stream into the nerve and muscle cells. This is where insulin comes into the picture. As I'm sure many of you recall from high school biology, insulin is the pancreatic hormone that opens up the cell walls so blood sugar can enter. It is the key to the whole energy process.

For insulin to work properly, it must be present in sufficient quantities, and the cells in your body must be "sensitive" to its effects. When cells don't react to the effects of insulin by allowing sugar to enter through their cell walls, a condition called insulin resistance exists. Insulin resistance isn't fully understood at this point. However, we do know that insulin resistance is often directly related to obesity. This is especially true when a person has a fat build-up in the waist or abdominal area. On the flip side of the coin, excess abdominal fat and fat that has accumulated around the liver increase the amount of circulating free fatty acids in the blood. As these fatty acids break down, they increase toxicity levels. In turn, increased toxicity has been shown to do two things: First, it inhibits the production of insulin; and second, it makes muscle cells less sensitive to the

insulin that is available. Muscle tissue is crucial in helping to balance blood sugar levels. Under normal circumstances, over 80 percent of the blood sugar released immediately following a meal is taken up by muscle cells._________________JoAnn Guest mrsjo- DietaryTi- www.geocities.com/mrsjoguest/Genes Please pass this message or article on to someone else so that they may learn also.Community Newsletters.http://www.alternative-medicine-newsletter.infoCommunity Message Boards.http://www.alternative-medicine-message-boards.info"Do not let either the medical authorities or the politicians mislead you. Find out what the facts are, and make your own decisions about how to live a happy life and how to

work for a better world." - Linus PaulingGetting well is done one step at a time, day by day, building health and well being..list or archives: :........ - post:............. alternative_Medicine_Forum digest form:...... -digest individual emails: -normal no email:......... -nomail moderator:........ -owner unsubscribe:...... -