An essay, a lecture, two New York Times articles and two documentaries plus commentaries.
Date: 5/10/2014 7:18:36 AM ( 5 y ) ... viewed 781 times
More from the published essays of Dr. Dale Jacobson, DC (who is also featured on my DVD: "Raw Milk: The Whole Truth").
Dale: There are hundreds of sugars on this planet. When you find the suffix “ose” on a word, it usually means sugar. ... Lactose, maltose, glucose, fructose, galactose, etc. are all sugars. As we learned, common white sugar is sucrose. Sucrose is a “di-saccharide,” meaning two sugars. A “mono-saccharide” is one sugar. The “two-sugared” sucrose breaks down equally into the “one-sugared” glucose and fructose. Glucose is the most important carbohydrate in our blood, and is called “blood sugar.” It is the main food that all our body cells use for food and energy.
Fructose is a main sugar found in fruits and vegetables. Raw, unprocessed sugarcane has around sixty-five main food ingredients, including minerals and vitamins (also including five of the B complex), trace elements, and even unsaturated fatty acids. It also contains the four enzymes necessary for us to break it down and digest it well. Raw sugarcane is actually a reasonably nutritious food.
When raw sugar crystals are being processed, they initially have a thin coating of syrup-like stuff on them. The crystals are spun in a centrifuge, heated to a melting point, then filtered and de-colorized with animal bone charcoal to make them white. Then, more boiling makes even more concentrated crystallization. The two products left after all this processing are pure white sugar crystals—about 98%—now called “raw sugar,” and the 2% residual syrup (still 35% sucrose), now called “Blackstrap Molasses.” Whereas the original raw unprocessed cane sugar contained many valuable nutrients, the new refined white sugar contains almost zero nutrients.
The already highly processed sugar crystals are then refined even more, and the end product is 99% pure sucrose, or “white sugar,” with basically no nutritional value, and indeed, a negative food value. (For example, one molecule of white sugar requires about 35 molecules of magnesium to break it down.)
Molasses still contains a few minor nutrients. “Brown sugar” is created when some molasses is added back to the white sugar. Thus, there is a teeny tiny bit more nutrition in brown sugar than white. Big deal. Brown sugar is graded as “Klein Raw” if 5% molasses is added back, “Light Brown” if 12% is added back, and “Dark Brown” if 13% is added back.
The distillation of molasses creates ethyl alcohol, which is mainly used in industry and by alcoholics who want to become blind idiots. Molasses can also be distilled into Rum, which the first slaves and their children in the Americas were painfully aware of. One little cause of the War of 1812 with England was a tax on molasses, which quite bothered the rum makers in New England. They did not want to have to pay more in order to create alcoholics ..."
Sunday, May 11th, 2014 -
"Is Sugar Toxic?":
"The fructose component of sugar and H.F.C.S. is metabolized primarily by the liver, while the glucose from sugar and starches is metabolized by every cell in the body. Consuming sugar (fructose and glucose) means more work for the liver than if you consumed the same number of calories of starch (glucose). And if you take that sugar in liquid form — soda or fruit juices — the fructose and glucose will hit the liver more quickly than if you consume them, say, in an apple (or several apples, to get what researchers would call the equivalent dose of sugar). The speed with which the liver has to do its work will also affect how it metabolizes the fructose and glucose."
On May 26, 2009, Robert Lustig gave a lecture called 'Sugar: The Bitter Truth,' which was posted on YouTube the following July. Since then, it has been viewed well over 800,000 times, gaining new viewers at a rate of about 50,000 per month, fairly remarkable numbers for a 90-minute discussion of the nuances of fructose biochemistry and human physiology."
Monday May 13th -
"... 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.":
THE SUGAR BLUES By William Dufty
A Review By dAvE@whenthenewsstops
"This book has changed my outlook completely about what I will allow in my body ... I can highly recommend this book; you will see improved changes in your outlook on your life and personal health once reading this. ... This book is enlightening and empowering."
I felt "honored" to have met a student journalist yesterday and since I had just read the above cited New York Times article I immediately thought of how much I appreciated the published journalism of that writer and I mentioned this to the student as well as my synopsis of the article. The student had not heard about how sugar robs the body of nutrients in order to process this "poison". I don't think the student is an exception to the general rule of intended ignorance for students regarding sugar - an ignorance that I am just now realizing extends all the way through the college years! At first the student and I had a small conversation regarding the typical non-use of college textbooks in the class since teachers present their own material and may not even refer to the text book/s. I commented that the text books are big business and profiting the publishing industry. I said maybe a blog needs to be written about that. The student agreed and added that "someone needs to complain".
Now I am thinking: "How about a text book on (the bitter truth of) sugar?" I can imagine that including all the relevant biology, food science, microscopy blood work, and every other science-based approach to showing the real nature of sugar and especially its effect on the human body. Maybe that's a long term project. However, if I had an extra $100 (and ideally as a "down payment") I'd offer that to the student along with my "hot lead" for a potential "bitter sweet story" and suggest starting with a short article written for the college student body to be published in the school's newsletter. That could be a short term goal! Sweet! ; ~ )
I can not tell you just how liberating it is for me not to have any sugar cravings at all! That alone is just one of many wonderful benefits that I enjoy on a daily basis as a result of having eliminated refined sugar from my diet. I have also eliminated refined flour products since they are not much better than refined sugar when the refined carbs are quickly converted into sugar in the body. In another recent blog I've presented the option of sprouted flour. I recommend sprouted flour and sprouted grains because all grains need to be properly prepared, a common practice in traditional cultures.
Modern mechanized food processing had a "better idea" and by-passed the traditional wisdom of the cultures, cutting corners for greater profits! Remember this as an unspoken slogan for virtually all "foods of commerce". Once again: "cutting corners for greater profits"!
"Sugar robs the body of nutrients in order to process this 'poison' and eliminate it from the body." However, that's if the body is fully able to do its job! If you were virtually nursed on sugar (with daily doses throughout your childhood and possibly from "day one") then your body is probably at a disadvantage for this task. In any case refined sugar in the diet is not an easy matter to have to deal with. However it can be dealt with! And now that we have an enormous body of knowledge (thanks in large part to The Weston A. Price Foundation) we have a most nourishing way to overcome the problems that come with having refined sugar in most every processed food.
"According to Kathleen DesMaisons in her book "Potatoes Not Prozac" sugar sensitive people, those who have a more volatile reaction to the substance, usually have low levels of serotonin and low levels of beta endorphins.
The level of beta endorphins have a direct impact on a person’s self esteem, tolerance for pain, sense of connectiveness and to the ability to take personal responsibility for action. It follows that with higher levels of beta endorphins the disease management process would be easier."
Also at quantumbalancing.com -
More about sugar:
Sugars are classified as either simple or complex carbohydrates. Refined sugars such as white, brown, and turbinado sugars, and the unrefined simple sugars, such as fruit sweeteners and concentrated fruit juices, are all simple carbohydrates. The grain syrups: barley malt and brown rice syrup, contain complex carbohydrates besides some simple sugars.
Complex carbohydrates are a string of simple sugars (glucose) strung together that must be broken back down into simple sugars before they can be absorbed into the bloodstream; whereas simple sugars can go directly into the bloodstream.
Ask me about how to eliminate refined sugar. Liberate yourself!
August 1, 2015 -
A Culture of Vast Quantities of Sugar
An envisioned museum of food and drink(MOFAD), that's to be located in New York city, is to have a cereal making puff gun as its first exhibit. Supposedly this is in keeping with what appears to be the ideal vision in the museum's mission statement (regarding food and culture and the like). I'm somewhat relieved that the mission statement doesn't include traditional culture so someone like me doesn't have to point out the discrepancy between modern cereal inventions and wise traditional preparation of grains.
The New Yorker had an article about this:
"... in 1894, John Harvey Kellogg, in charge of Michigan’s Battle Creek Sanitarium, and a believer in the value of a bland diet, invented cornflakes with his brother Will. In 1895, Kellogg filed a patent for 'flaked cereal and the process of creating the same,' which involved passing soaked, cooked grain 'through cold rollers, from which it is removed by carefully-adjusted scrapers.' Will began to sell cereal on his own, in part because he wanted to add sugar to the flakes, initiating both the Kellogg Company as we know it and the process that transformed cereal into a whole-grain delivery mechanism for vast quantities of sugar."
Did you already know this part about the "vast quantities of sugar"?
August 3rd -
A documentary on
"... how sugar was at the heart of slavery in the West Indies in the 18th century, while showing how present-day consumers are slaves to a sugar-based diet."
In another documentary -
"... one would be hard-pressed to find an addiction more commonplace than the one we experience for sugar.
The Anthropology of Food library on Sugar!
includes an article reporting that "tooth decay remains the most common chronic disease in children and adults in the U.S." and "92 percent of adults suffer from some form of tooth decay". I'm not surprised. What may surprise others is the fact that "[s]ugar companies played a large role in shaping early federal research policy on dental care in ways that still hinder American public health, according to an analysis of hundreds of documents tracing an industry advisor's correspondence from the late 1960s." These documents are referred to as "newly discovered cache of industry documents" aka the 'Sugar papers'. The cache "reveals that the sugar industry worked closely with the National Institutes of Health in the 1960s and '70s to develop a federal research program focused on approaches other than sugar reduction to prevent tooth decay in American children."
"In 2007, a doctor handed Cristin Kearns a pamphlet about working with patients with diabetes. The pamphlet offered plenty of dietary advice, but seemed to be missing a major piece.
'It was, "Increase fiber, reduce fat, reduce salt, reduce calories" and it didn’t say anything about reducing sugar,' says Kearns, who holds joint appointments in the University of California-San Francisco’s departments of public health and dentistry. 'It made me wonder if the sugar industry affected diet recommendations.'
That evening, she started scouring the Internet, determined to learn more about sugar industry groups. One thing led to another—at one point, she got a hold of papers from a sugar company that went out of business. Today, she and her colleagues have amassed 1,551 pages' worth of letters, reports, and memos written by staffers and advisors at groups such as the World Sugar Research Organization. After analyzing those documents, Kearns and her team found that cane and beet sugar industry groups indeed do have an effect on federally funded research."
Sugar Industry Influence on the Scientific Agenda of the National Institute of Dental Research’s 1971 National Caries Program: A Historical Analysis of Internal Documents with Abstract, Summary and Conclusions
In my ideal world (presented at my Cheeta Blog) the vast majority of our sugar use serves the purpose of fermenting kombucha. "The sugar in Kombucha is for the culture to consume, not for you. When done fermenting, there will be about 2-6 grams per 8 ounce glass of unflavored Kombucha. By contrast, an 8 ounce glass of orange juice has about 24g of sugar. Natural carrot juices have 13g per 8 ounces. If fermented longer, say for 3 weeks or longer, sugar levels in Kombucha may be even lower". I ferment kombucha for about a month!
The Cheeta food center will make additional fermented beverages produced with sugar. Deserts here are inspired by Nourishing Traditions "featuring eggs, butter, cream, fruit, nuts and whole grains that have been soaked or fermented, along with moderate amounts of natural sweeteners. Natural sweeteners contain high amounts of minerals and other nutrients. ..."
Eliminating added sugar from a Nourishing Traditions diet and regular consumption of kombucha and similar lacto-fermented drinks will naturally (read painlessly) eliminate sugar cravings.
Had the members of the National Institute of Dental Research’s 1971 National Caries Program been aware of the wiser use of sugar (in traditional fermented food production) it could have begun encouraging the food industry to recover more of the many traditional fermented foods thereby supporting healthier diets that naturally minimize per capita added sugar intake and at the same time possibly minimizing Big Sugar's fear of market loss. This imagination may seem beyond attainment on a national level yet it is conceivable and quite doable (in my cookbook) on a community level such a Cheeta! In any case (as it stands now) the U.S. government/big sugar-food corp/big pharma alliance has consistently shown its true colors over the course of the last sixty to a hundred years underscoring humankind's need to recover their own senses and strive for self-reliance. New community-building will support these efforts.
The "Salt, Sugar, and Fat" book by Michael Moss -
“In this meticulously researched book, Michael Moss tells the chilling story of how the food giants have seduced and indoctrinated everyone in this country. He understands a vital and terrifying truth: that we are not just eating fast food when we succumb to the siren song of sugar, fat, and salt. We are fundamentally changing our lives – and the world around us.” - Alice Waters
The essential problem with the fat in “fast food” is that it is the wrong kind of fat. Fat in any food would not be a problem if it were any of the traditional fats. It's the food industry's manufacturing of what has been identified as "waste product"-sourced hydrogenated oils as their "fat" of choice that subsequently has also been identified as causing problems in human health. Likewise the problem with salt in fast (and other) foods is that it is the highest refined salt that's reduced down to pure sodium and that is devoid of the full spectrum of mineral nutrients that are naturally found in unrefined salts. The sugar in fast foods could also be upgraded to natural sugars and added in lesser amounts, especially when more lacto-fermented foods are included in the diet (and people are encouraged to broaden their tastes to included more of the naturally sour and astringent foods - not to mention the bitters vital to good digestion).
“Salt Sugar Fat is a breathtaking feat of reporting. Michael Moss was able to get executives of the world's largest food companies to admit that they have only one job – to maximize sales and profits - and to reveal how they deliberately entice customers by stuffing their products with salt, sugar, and fat. This is a truly important book, and anyone reading it will understand why food corporations cannot be trusted to value health over profits and why we all need to recognize and resist food marketing every time we grocery shop or vote." - Marion Nestle, author of Food Politics and What to Eat
I do not expect all individuals to have the will to completely “resist”. In fact I make no assumptions about that. Not after having about fifty years of observation (since I first began working in food service). I now realize that conditioning holds sway in the socialized realm of eating. In addition to the individual and their “personal choices” (especially as a “grocery shopper”) - the social realm that immediately surrounds the individual needs to be taken into account. This social environment is where the conditioning influences work the strongest upon the individual and most especially upon anyone with an undefined Heart/Ego/Will Center that is estimated to be 63% of the population. . Here again the need for community is underscored. Individuals with undefined wills can not be expected to withstand the continuous currents of their conditioning fields of both the immediate social environment as well as the programming tactics of food manufactures.
August 5, 2015 -
"According to a study conducted by researchers at the Yale Rudd Centre for Food Policy and Obesity, despite children seeing less than 40 per cent of ads from previous years as a result of censorship and regulation, the overall rate of consumption of sugary drinks remained stagnant."
Once the individual's body chemistry has been altered (if it ever wasn't) there's no need to reinforce the initial programming. The altered brain chemistry takes over the behavior!
August 12 -
"The American Beverage Association, one of the primary conduits of sugar into the American bloodstream, is amassing a war chest that's unprecedented in its history."
 The Definitive Book of Human Design by Lynda Bunnell - pg. 88
SUGAR, health, Robert Lustig, fructose, glucose, foods of commerce, industrialized food, cornflakes, cereal, culture, serotonin, endorphins, big sugar, slavery, slaves, sugar-based diet, addiction
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