| Processed Sugars
Problems related to this modern poison
Excerpts from the book "How to Eat, Move and Be Healthy" by Paul Chek
About 100 years ago, the average yearly intake of simple sugars was only about 4 pounds per person.
Today, the average American or Englishman consumes 150 to 170 pounds of sugar per year, and those in most industrialized nations are not far behind. It is said that for every American who only eats 5 pounds of sugar each year, there's one who eats 295 pounds per year. This statistic is hard to deny since about 60% of the U.S. population is overweight or obese.
EFFECTS OF SUGAR
Dr. Martin classified refined sugar as poison because it has been depleted of its life forces, vitamins and minerals. What is left is pure, refined carbohydrates. The body cannot effectively utilize this refined starch and carbohydrate unless the depleted proteins, vitamins and minerals are present. When we eat sugar in absence of the nutritional factors necessary to compensate for digestion, metabolism and elimination, incomplete carbohydrate metabolism results.
1. Pyruvic acid accumulates in the brain and nervous system, and the abnormal sugars accumulate in the red blood cells.
2. These metabolites interfere with the respiration of the cells. They simply cannot get sufficient oxygen to survive and function normally. In time, some of the cells die.
3. This interferes with the functioning of that part of the body and is the beginning of degenerative disease.
ON BONES - TEETH AND STRUCTURE
Daily intake of sugar produces a continuously over-acid condition. Consequently minerals are required from body tissues (such as bones and teeth) in order to buffer the acidic environment and rectify the imbalance 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.
ON THE LIVER & THEN AS FAT IN THE WRONG PLACES!
In the liver, excess sugar is stored in the form of glucose (glycogen). Since the liver's capacity is limited, a daily intake of refined sugar soon makes the liver expand. When the liver is filled to its maximum capacity, the excess glycogen is returned to the blood in the form of fatty acids. These fatty acids are then taken to every part of the body and stored as fat in the most inactive areas: the belly, the buttocks, the breasts and the thighs.
White Table Sugar
(By Robert R. Ballentine)
White table sugar (sucrose) greatly increases pain - this is especially true for sufferers of spinal arthritis and fibromyalgia. Sugar's impact on pain is probably linked to the mineral loss associated with diets high in refined sugar. Human muscle relies on the minerals calcium, magnesium, potassium and sodium for smooth and coordinated contraction and relaxation. A diet high in sugar causes the kidneys to extract calcium, magnesium and potassium from the blood and dump the minerals into the urine. The body then scavenges its bones and muscles to make up the mineral deficiency in the blood. The process results in muscles already less flexible due to fibromyalgia and osteoarthritis becoming even more spastic. Since sugar causes the body to extract minerals from bone and muscle, it's logical that sugar consumption intensifies pain.
Eating sugar also creates another problem for those suffering from arthritis pain: sugar directly increases inflammation. When sugar is eaten, the human body will either use it for blood sugar or convert it into fat for storage. Sugar is readily converted into a bad fat, namely saturated fat. Saturated fat is a problem for arthritis sufferers because it contains the fatty acid arachidonic acid. Arachidonic acid is converted by arthritic joint tissues into an inflammatory substance called a series two prostaglandin. The conversion of sugar to saturated fat increases the amount of arachidonic acid available and results in an increase in inflammation and pain.
A delicious, low-calorie sweetener: Xylitol has all the sweetness of table sugar, yet has 40% fewer calories and 0g of sugar. Xylitol is an ideal alternative sweetener in foods prepared for weight loss or for anyone concerned about the overuse of sugar in their diet.
Diabetic friendly: Xylitol is metabolized without insulin so it creates a significantly lower glycemic effect when eaten a glycemic index of only 7. Good news for diabetics!
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