1. “You determine how you will feel throughout each day by the type of breakfast you eat. You can produce inefficiency in yourself by eating too little food or too much of the wrong kind of food. Your breakfast establishes how readily your body can produce energy that day or, more specifically, the amount of sugar in your blood. Your energy production which corresponds to the quality of sugar available, determines how you think, act, and feel. Energy is produced in your body by the burning (oxidizing) of sugar alone or sugar and fat together. Only when the blood plasma contains adequate amounts of sugar can each cell select the quantity it needs. The amount of sugar in the blood is an index of the quantity available to each cell.
Thousands of blood analyses have shown that a normal person who has not eaten for 12 hours has 80 to 120 milligrams of sugar in about 1/2 cup (100 cc.) of blood. This figure, known as the fasting blood sugar, depends on the kind and amount of food eaten at the previous meal. The average is 90 to 95 milligrams. At this point energy is rather well produced. As the supply of blood sugar is used, energy is produced less readily, and lassitude sets in. When the sugar falls to about 70 milligrams, hunger is experienced, and lassitude gradually becomes fatigue. If the blood sugar drops to about 65 milligrams, a craving for sweets is often noticed and/or “growling” in the intestines. A continued drop is the sugar supply causes fatigue to become exhaustion. Headaches, weakness, and wobbliness often occur; palpitations of the heart may be noticeable; the legs may suddenly give way; nausea and even vomiting are often experienced.
The cells of the nerves and brain can produce their energy only from sugar, never from fat by itself or protein. Even when the amount of sugar available to the cells decreases only slightly, thinking becomes slowed and confused, and nerves become tense. The person whose blood sugar falls below normal becomes aggressively more irritable, grouchy, moody, depressed, and uncooperative. Since the brain derives its energy only from sugar, blackouts or fainting may occur if the supply drops dangerously low.
On the other hand, if your food intake is sufficiently adequate to cause your sugar to increase above the fasting level, energy is easily produced; you feel wonderful and full of drive. Your thinking is quick and clear. You have no desire to eat; sweets seem distasteful. Your disposition is at its best, your attitude gracious, cheerful, and co-operative. At this level, life is good.” Adelle Davis, Lets Eat Right To Keep Fit (1954)
2. “Insulin is important in the regulation of blood sugar, but its importance has been exaggerated because of the diabetes/insulin industry.
Even when “insulin dependent diabetes” is diagnosed, it isn’t customary to measure the insulin to see whether it is actually deficient, before writing a prescription for insulin. People resign themselves to a lifetime of insulin injections, without knowing why their blood sugar is high.
“Professional opinion” can be propagated about 10,000 times faster than research can evaluate it, or, as C. H. Spurgeon said, “A lie travels round the world while Truth is putting on her boots.”
In the 1970s, dietitians began talking about the value of including “complex carbohydrates” in the diet. Many dietitians (all but one of the Registered Dietitians that I knew of) claimed that starches were more slowly absorbed than sugars, and so should be less disruptive to the blood sugar and insulin levels. People were told to eat whole grains and legumes, and to avoid fruit juices.
These recommendations, and their supporting ideology, are still rampant in the culture of the United States, fostered by the U.S. Department of Agriculture and the American Dietetic Association and the American Diabetes Association and innumerable university departments of home economics, dietetics, or nutrition.
Judging by present and past statements of the American Dietetic Association, I think some kind of institutional brain defect might account for their recommendations. Although the dietetic association now feebly acknowledges that sugars don’t raise the blood sugar more quickly than starches do, they can’t get away from their absurd old recommendations, which were never scientifically justified: “Eat more starches, such as bread, cereal, and starchy vegetables–6 servings a day or more. Start the day with cold (dry) cereal with nonfat/skim milk or a bagel with one teaspoon of jelly/jam. Put starch center stage–pasta with tomato sauce, baked potato with chili, rice and stir-fried beef and vegetables. Add cooked black beans, corn, or garbanzo beans (chickpeas) to salads or casseroles.
Starting with the insulin industry, a culture of diabetes and sugar has been fabulized and expanded and modified as new commercial industries found ways to profit from it. Seed oils, fish oils, breakfast cereals, soybean products, and other things that were never eaten by any animal in millions of years of evolution have become commonplace as “foods,” even as “health foods.”” Raymond Peat, PhD, Glycemia, starch, and sugar in context
3. “Anytime we take in TOO much sugar, which can be from sugar, any carbs, etc) we have excess glucose in the system. Anytime you fill the body will more energy than the body needs, the rest is stored as fat. Most of the time the liver is able to store glycogen, but when that is impaired or all glycogen stores are full (which is rare these days), the excess sugar is converted by the liver to fatty acids and returned to the blood. From the blood it is stored as fat in adipose tissue – stomach, hips, butt, breasts, etc. Overtime these fats stores can become full and your organs begin to store fat which decreases metabolism, weakens immunity and raises blood pressure.
The other issue is insulin, which is released in response to glucose to get sugar into our cells. When we continue to eat a high sugar diet and insulin stays high, a few things happen:
* Fat burning shuts down
* Sugar is immediately burned for energy and not stored
* The excess sugar is stored in muscles and turned to fatty acids and stored in adipose tissue
* We become hypoglycemic: increase in appetite, cravings, etc
The stress reaction is now dominant, cortisol is being released which mobilizes stores glucose to bring blood sugar levels back up. But combined with what we are eating this causes our body to store more fat, decreases metabolism and start the fat storing process all over again. This can last all day long and feel like you are on a roller coaster ride through the day, week, month or year.
If you are reading this and believe 100% of what I am writing above, then you truly don’t understand our work and what we are about. There is some truth to the above but a lot the above is what is taught to everyone which leads people down the path of low carb, because remember carbs (aka sugar) makes you fat. But here me now and listen to me later (another post coming later today), A HEALTHY BODY DOES NOT CONVERT SUGAR INTO FAT.
Q: So is it sugars fault, or your bodies inability to store, convert and regulate it?
A: Your bodies the real issue not sugar” EastWest Healing
4. “With obesity, sugar is always to blame and the major scapegoat. Your fat, its sugar. You want to lose weight, cut sugar. BUT, from our stand point, body fat reduction is much much more than just sugar alone. I mean how can we blame one single nutrient for fat gain, or even fat loss!? This does not account for the metabolic system, our cells, hormones, nervous system and more. It doesn’t take into account how we are taking in food, converting it to energy, storing that energy and expending it on a daily basis. It doesn’t take into account who we are, where we have come from, what we have been through and our present state of being. Right there alone we have fully refuted the ‘sugar causes body fat’ theory.
Lets look at the physiology of this a bit deeper. In a healthy body, sugar is not converted to fat, it is used as energy. When we take in a meal that contains ‘sugar,’ if it is not immediately oxidized for energy, it is turned into glycogen in the liver and muscles for later use. Sugar to fat conversion, just like using fat for energy is metabolically inefficient and expensive – the body does everything to avoid it.
When we increase sugar consumption a few things result of this:
* Liver glycogen stores expand to accommodate
* Inactive thyroid hormone (T4) is more readily converted to active form (T3)
* Your cells increase energy production (oxidation)
* Thermogenesis increases = we feel warm
* Mitochondrial biogenesis increases = more mitochondria = more energy = more brown fat
Of course if we sit around and eat sugar all day or go from a super low carb to high carb diet or eat a highly processed diet we will increase the probability of sugar being problematic. Most of the time this is just from over feeding our bodies, not balancing our P and F grams/ratios with the excessive carbs coming in, etc. So really the issue is not carbs, it two things:
* Fat gain is from an energy surplus, not sugar
* Our livers inability to store glycogen” EastWest Healing
5. “Why? Because fruits contain fructose, which causes weight gain, insulin resistance, fatty liver disease and is as addictive as cocaine (according to Dr. Lustig). This could not be further from the truth. Think about it, the sugar in FRUIT is going to cause all these diseases. If you think this and afraid of fruit for these reasons, you need to have a serious talk with yourself.
Maybe if we took in excessive amounts when we are in a hypo-metabolic state, come from low carb dieting, etc where are body is already converting sugar to fat. Of course you are going to see symptoms and have some negative results. But, is it the fructose or the metabolism it is being introduced to?
Research shows that the use of fructose with a controlled food frequency actually causes weight loss, not weight gain. Why? Because once fructose is SLOWLY introduced to the body, it is converted to glucose for energy storage and uptake by your 37.2 trillion cells. Fructose is very thermogenic, does NOT stimulate insulin which improves glycemic control. It is almost impossible to find fructose by itself in nature. It is usually paired with glucose, such as most fruits which is called SUCROSE (fructose + glucose). This is very important and even more regulating to the system because fructose inhibits the insulin spike by glucose. Meaning, we have controlled secretions of inulin and buffers against low blood sugar.
* Fructose can enter our cells to be used as energy, without the aid of insulin. Thus, it is a perfect treatment of diabetics.
* Fructose aids in clearing glucose from the blood
* Fructose down regulates the conversion of protein to sugar (gluconeogenesis)
* Fructose promotes the oxidation of glucose
* Fructose has been shown to repair the beta cells of the pancreas” EastWest Healing
6. “There are so many myths about why sugar is bad, how it makes you fat, how it causes diabetes and more. Its so ingrained in people that most are willing to give up the VERY thing your cells NEED to keep you alive! Maybe if you knew more about it, you wouldn’t be so afraid of ‘sugar.’
Glucose is so amazingly regulated within our body it is almost impossible for something to go wrong. We eat sugar, blood sugar goes up, the pancreas releases insulin, which causes our cells to uptake it from our blood. You see, HEALTHY cells are very sensitive to insulin. Meaning, they want it, need it and thrive on it. They will take in that sugar in order to produce energy, which ESSENTIAL to your health and survival. Without it, you are essential aging at a faster rate – dying energetically.
When we are constantly stressed from all areas of our life, the amount of energy coming in (food) is in surplus, etc, one can become insulin resistant – then diabetic. The issue lies not with insulin but with our cells INABILITY to uptake glucose. The pancreas keeps releasing insulin, but our cells fail to response to that signal to uptake the glucose for energy production. End result is sugar stays in the blood and cause hyperglycemia – high blood sugar. Read this and then again, and again, and again…high blood sugar is a product of impaired glucose uptake by the 37.2 trillion cells in our body and chronic glucose OUTPUT by our liver cells.
When we don’t meet our bodies needs energy wise, it has to compensate. When chronic, over time we begin to produce sugar from gluconeogenesis (converting protein to sugar – protein meaning your muscle tissues). The issue with this chronic state is this, our liver cells will become insulin resistant. They will not only NOT take up sugar for energy, but they continue to produce sugar via gluconeogenesis. Which is constantly released into the blood = high blood sugar (hyperglycemia) AND WHY MOST HAVE A GLUCOSE INTOLERANCE.
What if I told you that there is a ton of research out there from the 1960s by PJ Randle showing the inhibition of glucose oxidation by free fatty acids. Well there is. But what does that mean?
* That polyunsaturated fats (PUFAs) block the oxidation of glucose (cell uptake)
* That polyunsaturated fats suppress immunity
* That polyunsaturate fats increase oxidative stress which degrade cell receptors, reduce insulin sensitivity and prevent sugar uptake
Step #1: Eliminate unsaturated fats.Diets that promote fat for fuel increase fatty acids in the blood, our exposure to PUFAs. This increases stress, reduces thyroid activity and lowers overall metabolic activity.
Step #2: Improve glycemic control with metabolic foods” EastWest Healing
7. “Low blood sugar is one of the major life threatening stresses the body deals with everyday. When your cells are low in sugar they are starving, stressed and send an urgent message to the body for help! This cry for help comes in the form of the stress hormone adrenaline. Adrenaline helps release fats from storage to be used as energy when sugar is not available.
Most would say “Awesome, I can afford to burn some of my extra fat!” Unfortunately your cells do not thrive on fat as their primary fuel for the simple fact that fat does not produce as much power as sugar. Fat is a back up fuel for sugar. Not intended to take place of sugar.
Protein deficiency. The amino acids that make up protein chains are the building blocks and foundation for: Muscles, Connective tissue, Hormones, Enzymes, Immune system, Skin, nail, hair, Every single tissue in your body. Proteins are also primary nutrients for neurotransmitters, the chemicals in the brain. Of all the components of which you are made, protein is the most active nutrient, which means it plays an enormous role in increasing your metabolic rate. Too much protein or not enough protein are equally as stressful to the body. One of the major drawbacks of a low protein diet, or a diet high in plant protein, is the suppression of the thyroid gland. Low levels of protein in circulation, or an imbalance in amino acids slows down the production of thyroid hormone.
Excess intake of polyunsaturated fats (PUFA): During periods of glucose deprivation (low blood sugar) adrenaline secretion is increased liberating glucose (as long as glycogen is available) as well as fatty acids. Keeping in mind the fat, which goes into the construction of the cell is influenced by the fat in the diet. When the diet contains more PUFA (ie. vegetable and seed oils or plants) then can be oxidized or detoxified, fat stores will contain a disproportionate amount. Fat cells prefer to oxidize saturated fats for their own energy. In addition, the greater water solubility of the PUFA causes them to be preferentially released into the blood during stress.
Under chronic stress conditions excess PUFAS in the tissues as a result of a diet high in unsaturated fats:
• Compromise GI function and lead to GI inflammation
• Over burden the liver
• Inhibit thyroid conversion
• Down regulate mitochondrial respiration
• Increase estrogen
• Perpetuate the stress reaction (vicious cycle)
• Inhibit glucose oxidation and facilitate lipid peroxidation
• Create free radicals” East West Healing
8. “Leading into this show, Melissa ate an entirely Pro-Metabolic nutrition plan that included:
• Eggs, sour dough, butter, cheese and orange juice.
• Grated carrot salad, cheese and coconut oil.
• Fish and ripe tropical fruit.
• Yoghurt, gelatin and stewed fruit.
• Fish, potato, butter and orange juice.
• Chocolate milk.
When it was time to up the ante and go harder, we simply removed the starches (sour dough and potato). We kept in simple sugars contained in fruit, juice, dairy and honey. Her results were extraordinary and remarkable!!” Cheryl Frost, Facebook Post
9. “Do we really not have time to cook anymore? The cereal companies would certainly like us to believe that.
Commercial imagery of the rushed breakfast tells us that cereal is the best we can do in our hectic time of climbing the corporate ladder and getting the kids off to school.
Convenience is a big selling point, and the cereal industry does it all for us. When it comes to store-bought cereal, you don’t even need a kitchen. Just a spoon and a bowl will do quite nicely. No cooking, minimal cleaning.”
Their basic formula is to add “value” to extremely cheap base materials — like cereal grains. What value do they add? The answer is many layers of processing and additives, including high fructose corn syrup, laboratory created flavorings, vitamin fortification, packaging, marketing, and, of course, toys inside.
Even today, more money is spent on advertising breakfast cereals than on any other food. Kellogg outspends all of its rivals…by far.
As a consequence of processing cereal grains, nutrients are removed. However, for decades, the cereal companies had been spraying their products with vitamins and minerals — so-called fortification. This had been a liability at one time, but now the cereal companies began to use this to their advantage. They began marketing their nutrition labels in ads.
At times, spinning health trends in cereal companies’ favor didn’t even require much spin. For example, the fiber fad of the early 80′s became a huge boom for the cereal industry. The world was mad for fiber. Even though bran was boring, normally used for cattle feed, and often associated with bowel movements — it was through the magic of marketing and advertising that Kellogg’s All-Bran became the original high-fiber health cereal.
The modern time crunch, whether real or imagined, now leaves consumers wondering if they have enough time even for cereal. In response (or perhaps in cause?), the cereal companies have turned to more processing and more sugar, i.e. adding even more “value” to their products in the form of individually wrapped breakfast cereal bars.
Milk was always paired with cereal, but this didn’t add to the cereal makers’ bottom lines. So creating a product that didn’t require milk, could be eaten on the go, and could be sold for an even higher price-point was nothing but win for lining the grainy wallets of the cereal business. And this is exactly what they did. The question of whether milk was a key component of the nourishment people received from a bowl of cereal never even made a difference. There was no way to quantify that in a profit-loss analysis.
Today, the cereal industry continues to make adjustments that amount to fresh coats of paint smoothed over a condemned building. Whole grains. Natural flavors. A bit less sugar and bit more artificial sweetener. None of it really matters when the foundational elements are the same substance that the term empty calories was invented to describe.” Angelo Coppola, The Sleazy Story of Cereal’s Success (2013)