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12/12/17: DARK VISIONS OF SUGAR PLUMS W/ DR. JOEL WALLACH

Ron Patton | December 12, 2017

DARK VISIONS OF SUGAR PLUMS

MONOLOGUE WRITTEN BY CLYDE LEWIS

As we edge closer to Christmas, I always hope that eventually all of the adult things I do will cave in right before the calendar reads December 25. I guess what I mean really is that Christmas really doesn’t grab me until I see something or experience something that throws me back to when I was a kid. Christmas if it is done right, always finds a way to capture the kid in you – it is supposed to spark the magic of what it’s like to be young or young at heart.

When I was young, the magical charm of Christmas meant many things to me. It was singing in Christmas choirs at church. It was the taste of drinking spiced cider and eating chili at the annual Christmas pageant where the soft glow of the baby Jesus in the Christmas play was provided by a 75-watt light bulb. It was Mary and Joseph in the re-enactment of the nativity wearing towels on their heads that had “Holiday Inn” embroidered at the bottom.

It was dancing and sneaking a kiss under the mistletoe with a girl that you would never have the nerve to kiss otherwise. The magic of Christmas encircles all the young and young at heart like a pine-bough wreath.

Every bit of love and affection that is given out is unwrapped and appreciated for just a few days. Then, somehow, we manage to get back to “normal” and the yearning for those feelings are like ghosts, haunting us as the clock ticks away and old age begins to creep up on us all.

There are those this Christmas who will be forced to remember just how good it was as opposed to how much lonelier and colder the season has become.

In the winter months, it becomes far too easy for an adult to loathe the fleeting daylight and lament the frigid cold as we walk in what seems to be an endless night, watching our foggy breath dance a ballet of nebulous images in front of our cold cherry noses.

We hear that annoying little bell that rings reminding us that a donation to a charity will bring good karma, and we reach into our pocket to find that we scarcely have enough to pay for the wrapping of the gifts that we had to max our credit cards for.

You find yourself caught up in that miasma of guilt that often carries you into a toxic trance every time you hear that the food pantries are empty and that some orphaned child will not get a special gift from Santa Claus.

You then become bombarded with the arguments of the politically correct and the piously religious that are too frightened to admit that both the secular trappings of the season can somehow co-exist with the religious aspects of the holiday.

So the Christmas trees are replaced with “holiday trees” and the Christians grumble that they are being persecuted for their belief in Jesus and decide that it is time to fight for a dying Christmas because Christ has been replaced with one big “X.”

Well now there is one more polarizing thing to add to the woes of Christmas and that is some doctors and analysts are saying that the over-indulgence in sugar during the Holidays is pushing us closer to the grave.

While we are told by Clement C. Moore that on the night before Christmas that the children were nestled in the beads dreaming of sugar plums – recent findings are concluding that our intake of sugar is making our bodies a perfect breeding ground for most cancers.

It is a difficult subject to bring up – because sugar is there to sweeten things up and what would we do without treats that sweeten up our lives?

Cookies, pies, cakes and buttery shortbread are staples at Christmas gatherings.

If you type “Is Sugar Toxic?” on the internet you will find some pretty interesting arguments on the internet.

From what I have surmised is that calling something toxic is a harsh thing to do, especially when there are many levels of toxicity that most certainly accompany any substance that we have in excess.

“Is sugar toxic?” is a silly question. Why? Because it lacks context. Is water toxic? Is oxygen toxic? These are equally silly questions, I hope you’ll appreciate. Both oxygen and water are essential for life (sugar, by the way, is not). But both oxygen and water are toxic – yes, lethal – at high enough doses.

If you drink too much water all at once you can throw off your electrolytes and cause irreparable brain damage that lead to death. Central nervous system oxygen toxicity can cause seizures, brief periods of rigidity followed by convulsions and unconsciousness.

Too much oxygen in the body can actually kill cells.

Now that the topic is being kicked around about sugar, one has to wonder just how much sugar is being talked about that leads to toxicity.

When we eat foods high in sugar, the reward centers of the brain are activated. At the same time, a large amount of dopamine is released. This is what makes eating sugar feel so good. When we eat high-sugar foods often, we develop a tolerance which in turn requires us to eat more sugar to get that same level of reward. Over time and with an overstimulation of those reward centers, we develop an addiction to sugar because it simply makes us feel good when we eat it. Due to the powerful effects sugar has on the brain, it can be thought of like a drug in that it functions similar to how actual drugs like heroin and cocaine do.

Just like drugs, sugar is not good for us. Because it can be quite difficult for most of us to cut out sugar, it may be helpful to understand why sugar is so bad for us in order to make better choices in regards to our diets. This is especially important now because sugar consumption in the United States is on the rise. Over the past 30 years, adult consumption of added sugars in America has increased by more than 30 percent. On average, Americans consume about 100 pounds of sugar per year, or almost 30 teaspoons a day. According to the American Heart Association, women should have no more than six teaspoons of sugar per day, and men should have no more than nine teaspoons of sugar per day. Many Americans consume about double that amount. About half of that sugar comes from soda and fruit drinks, which also happen to be the number one source of calories in our diet.

Sugar is now being looked at as a poison if consumed in excess and some medical authorities are now proposing that warning labels should be put on food that are high in sugar content.

Sugar is hidden in so many of the foods we consume every day. This is why it is important to look at food labels to know where sugar may be hidden. It may be found under many different names such as fructose, lactose, sucrose, maltose, glucose, and dextrose. One of the main culprits is high fructose corn syrup, which can be found in tons of foods you may not suspect, such as frozen dinners, some vegetables, peanut butter, pickles, salad dressing, soup, canned fruits.

Sugar has no nutritional value and lacks any essential proteins, minerals and vitamins. There are two types of sugars in the American diet: naturally-occurring sugars and added sugars. Added sugar is one of the worst and most toxic ingredients in the Western diet. It can have harmful effects on our metabolism and contribute to the development of numerous serious health conditions and diseases. Too much sugar is harmful to the body and promotes inflammation and disease. A recent study shows evidence linking sugar consumption and breast cancer. Sugar consumption is also a major risk factor for the development of other health conditions such as obesity and heart disease.

Scientific consensus is also saying that the most common forms of sugar can also be as damaging to the liver as alcohol.

The common sugar that people need to be warned about is Fructose. Not the natural fructose from fruit, but the highly-processed lab created fructose that is appearing in almost everything we eat and drink.

Manufacturers now extract and concentrate the fructose from corn, beets and sugarcane, removing the fiber and nutrients in the process. Getting frequent, high doses of fructose throughout the day, without fiber to slow it down, is more than our bodies were designed to handle.

Nearly all added sugars contain significant amounts of fructose. Typical formulations of high-fructose corn syrup contain upwards of 50% fructose, depending on processing methods. Table sugar and even sweeteners that sound healthy, like organic cane sugar, are 50% fructose.

What’s unique about fructose is that, unlike any other sugar, it’s processed in the liver. Small amounts of fructose, meted out slowly, are not a problem for your liver. Think of eating an apple – its sweetness comes with a lot of chewing that takes time. The apple’s fiber slows down its processing in the gut.

But when we consume large amounts of fructose in added sugar, particularly in liquid form on an empty stomach, it slams the liver with more than it can handle.

As with alcohol, a little added fructose, consumed with fiber-rich foods, is okay. It’s only when we frequently consume large quantities, in concentrated form, that fructose becomes a health hazard.

For a long time, doctors mainly worried about life-threatening liver disease in alcoholics. But since 1980, there has been growing concern about two new conditions linked to fructose consumption from added sugar, as well as to obesity and other unhealthy dietary additives, such as trans-fats:

– Non-alcoholic fatty liver disease (NAFLD): This is characterized by excess fat build-up in the liver.

– Non-alcoholic steatohepatitis (NASH): This is characterized by fatty liver, inflammation and “steatosis,” which is essentially scarring as the liver tries
to heal its injuries. That scarring gradually cuts off vital blood flow to the liver.

About one-quarter of NASH patients will progress on to non-alcoholic liver cirrhosis, which requires a liver transplant or else it can lead to death.

Since 1980, the incidence of NAFLD and NASH has doubled, along with the rise of fructose consumption. Approximately 6 million individuals in the United States are estimated to have progressed to NASH and some 600,000 to NASH-related cirrhosis. Eating a lot of trans-fats, being overweight and not exercising also can contribute to NASH. Most people with NASH also have Type II diabetes.

What is alarming is that NASH is now the third-leading reason for liver transplantation in America and it will become the most common if recent trends continue. Rates of NASH have doubled in America during the past 20 years alongside a dramatic increase in sugar consumption.

Estimates vary, but conservatively, 31% of American adults and 13% of kids suffer from NAFLD.

If your kids are showing signs of a sugar belly – you should cut back on their sugar intake.

If your waist is larger than your hips, you should ask your doctor for a blood test that checks for triglyceride levels.

A sugar belly occurs when the liver detects more fructose than can be used by the body for energy. That excess fructose is broken down by the liver and transformed into fat globules (triglycerides), some of which are exported into the bloodstream and selectively deposited around your midsection and internal organs. Just as people who drink too much get a “beer belly,” those who eat or drink too much fructose can get a “sugar belly.”

Now, mind you all of this research is new, and for sometime health conscious conspiracy theorists have been sounding the alarm about how High Fructose Corn Syrup is dangerous to the body.

It has been defended by Monsanto chemical as being a better alternative to natural sugar; in fact, they are renaming it Fructose, so people will be confused about what it truly is.

High Fructose Corn Syrup (HFCS) is a food ingredient that has become widely used as a cheaper replacement for natural sugar during the past 40 years. That 40 year time span has also seen skyrocketing incidence of obesity, diabetes, and other metabolic diseases. While as yet it has not been established that HFCS is the direct culprit, the circumstantial evidence is hard to overlook.

If Monsanto is so proud of what it has created in its toxic chemical plant for human consumption then why is High Fructose Corn Syrup going through a renaming process?

Fructose will be the product name for High Fructose Corn Syrup-90.

HFCS-90, is sometimes used in natural and ‘light’ foods, where very little is needed to provide sweetness. Syrups with 90% fructose will not state High Fructose Corn Syrup on the label anymore; they will state ‘fructose’ or ‘fructose syrup.’

A study just published investigated the effects of various sugar solutions on lab rats. It found that the isolated fructose solution, as opposed to other sugars tested, resulted in a doubling of circulating triglycerides.

Another study published in late summer found that consumption of HFCS-55 negatively impacts hippocampal function, metabolic outcomes, and neuroinflammation when consumed in excess during the adolescent period of development.

Yet, even more research published this year found higher-than-expected amounts of isolated fructose in beverages they tested. Popular drinks made with HFCS contain 50% more isolated fructose than glucose. They concluded that beverages made with HFCS have a sugar profile very different than sucrose (table sugar), in which Fructose and glucose are equivalent and balanced. Additionally, this research team suggested that current dietary analyses may underestimate actual Fructose consumption.

What is frightening is that even when you think you are avoiding it; it sneaks under the radar in a lot of condiments. Things like ketchup and barbecue sauces have hidden in their ingredients HFCS-90.

Two studies released in 2009 revealed HFCS, may contain mercury. One of the studies published in the journal, Environmental Health, found that almost half of 20 commercial HFCS samples tested contained mercury. The second report revealed that of 55 foods tested, including yogurts, salad dressings and condiments containing HFCS — about one-third had detectable mercury levels.

The corn industry is spending millions of dollars on campaigns directly targeting consumers to convince us that HFCS is safe.

Obviously, some scientists are now saying enough is enough and are speaking out against this poisonous additive.

Almost 100 percent of the corn crop in the U.S. is genetically modified; it’s likely that the HFCS is made from GMO corn. In simple terms, HFCS is synthetically made as well; it is sweeter than any other sugar and is a taste you wouldn’t find in nature.

That means your taste buds and your children’s taste buds are likely to adjust to chemical sweeteners and sweeter products, causing the potential for real, natural foods to taste bland. Now are you beginning to understand why Americans consume more sugar in their products than their European counterparts?

Ever wonder why the majority of Americans are suffering from morbid obesity and diabetes?

It’s the new sugar – Fructose.

Written by Ron Patton




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