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© Copyright Bee Wilder

Table of Contents


Sugar Is Poisonous!

The average person living in the Western world consumes about 125 pounds of refined table sugar every year! Did you know that sugar is poisonous to the body and that it leads to, or directly causes, 146 health problems and diseases? Here are just a few examples:

  • Sugar can suppress the immune system and it contributes to the reduction in the body’s defense against bacterial infection (infectious diseases). Scientists have proven that too much sugar is the death of the immune system.
  • Sugar upsets the mineral relationships in the body. It also interferes with absorption of calcium and magnesium.
  • Sugar produces a low oxygen environment = cancer and candida (fungal) growth environment.
  • Sugar causes a loss of tissue elasticity and function.
  • Sugar can cause and/or lead to appendicitis, atherosclerosis, arthritis,asthma, cancer, candida (fungal overgrowth), eczema, emphysema, gallstones,heart disease, hemorrhoids, multiple sclerosis, osteoporosis, periodontal disease, varicose veins, etc.
  • Sugar weakens eyesight and it can cause cataracts.
  • Sugar contributes to diabetes and obesity.
  • Sugar can impair the structure of DNA (genes).
  • Sugar is the #1 enemy of the bowel movement.
  • Sugar can cause headaches, including migraine.
  • Sugar can cause depression.
  • Sugar causes indigestion and constipation.
  • Sugar feeds cancer and other fungal diseases, i.e. candida (fungal overgrowth).
  • Sugar is an addictive substance, and it can be intoxicating, similar to alcohol.
  • Sugar causes high blood pressure in obese people.

For the complete list see Sugar, 146 Reasons Why Sugar Is Ruining Your Health.

Sugar & Vitamin C Compete for Cell Entry

The fact that sugar greatly depresses the immune system has been known for many years, mainly because of Linus Pauling. He is the only person ever to receive two unshared Nobel Prizes — for Chemistry (1954) and for Peace (1962). He concluded that white blood cells need a high dose of vitamin C, and so he developed his theory that high doses of vitamin C were needed to combat the common cold, the flu, and even cancer.

Did you know that vitamin C and sugar have similar chemical structures so that means they compete with one another for entry into the cells? New research confirms Dr. John Ely’s 30-year theory that sugar (glucose) competes with ascorbic acid (Vitamin C) for insulin-mediated uptake into cells.

Consuming sugar can effectively crowd out the ascorbate (vitamin C). The effect of the Pauling Therapy [high doses of vitamin C] is reportedly much more pronounced and immediate when sugar is eliminated.

If there is more sugar around less vitamin C is allowed into the cell, and vice versa. It is interesting that taking vitamin C also helps curb cravings for sugar, alcohol and carbohydrates. Since our bodies cannot make vitamin C on its own, it must be obtained from foods or supplements on a daily basis.

Sugar Caused the Bubonic Plague!

In his book Sugar Blues, Bill Dufty points out numerous examples of physical diseases and psychological disorders that can be traced back to diets that are deficient in whole unprocessed foods, and dominated by highly processed fats and sugars.

One example he notes is that "by 1662, sugar consumption in England had zoomed from zero to some 16 million pounds a year, this in little over two centuries. Then, in 1665, London was swept by a plague." However, the bubonic plague was blamed on rats?

Candida/Yeast Syndrome Sufferers & Sugar

People who have candida, the yeast syndrome, cannot consume any sugar since candida/yeast’s the main food supply is sugar and all forms it, including dairy products (except butter) which contain lactose, honey, maple syrup, molasses, glucose, fructose, and all sugar substitutes and artificial sweeteners, with a couple of exceptions.

All fruits, except lemons and limes, are also very high in sugar (fructose) and should not be consumed until the candida is cured. Some vegetables that are also high in sugar must also be eliminated, i.e. carrots, yams, sweet potatoes, parsnips, beets and others.

Even though lemons and limes are allowed on the candida diet, since they provide many health benefits, they should not be consumed in large amounts because they contain fructose, which will feed candida.

Sugar is also contained is most processed foods such as smoked luncheon meats, ketchup, soup, etc. so carefully reading labels is very important.

Not all sugar substitutes directly feeds Candida, but all of them damage the immune system, and most are neurotoxic (causing damage and disturbances to the brain and nervous system). Stevia is the only sweetener that is allowed for candida sufferers, but it should only be consumed in very small amounts, because like all sugar it will increase cravings for sugar and high carbohydrate foods. The best stevia product to buy is dried or powdered leaf, and unprocessed.

Artificial & Natural Flavors, Aromas, Seasoning & Spices

Hundreds of chemicals are used to mimic flavors, aromas, and spices, with many different kinds used in a single flavoring, such as for cherry soda pop. Their use indicates that the "real thing" has been left out and substituted with chemical flavoring.

Companies want to keep the identify of artifical flavors, aromas, spices and seasonings a deep secret, so they disguise it by using a "catch-all&quot” term that is not regulated, so it will cover up the fact that chemicals are added to products. The term used is "natural," which is far from natural and very toxic and damaging to the body.

Natural favorings label may also include substances like MSG, carrageenan, HVP (hydrolyzed vegetable protein), monosodium glutamate, and many others. Such chemicals are neurotoxic (causing damage to nerve and brain cells) that fall under the category RTNC, which stands for Reaction–Triggering Neurotoxic Chemicals.

There are more than a hundred of different kinds of RTNCs, but these hazardous ingredients may be listed on food labels under a number of different, innocent-sounding names, like “Natural Flavors,” “Spices,” or “Seasonings.” See Neurotoxic Chemicals in Foods & Drinks for a list.

Sugars, Sugar Substitutes & Artificial Sweeteners List

acesulfame potassium

dissaccharides

lactitol

polyols

acesulfame-K

dulcin

lactose

polysaccharides

alant starch

erythritol

levulosee

powdered sugar

alantin

essential oil flavorings

licorice

raisin syrup

alitame

fig syrup

low-/lo-sugar

rapadura

aspartame

fructo-oligosaccharides1

mabinlin

ribbon cane syrup

atlanta starch

fructo-polysaccharides

malt

ribose

Barbados sugar

fructose

malt syrup

rice malt/syrup

barley malt

fruit2

malted barley

rum

beet sugar

fruit sweetener

malto-

sap extracts

brazzein

galactose

maltodextrin

sodium cyclamate

brown rice syrup

glucin

malto-oligosaccharide

sorbitol

brown sugar

glucose

maltose

sorghum

cane sugar

glycerine

manitol

starch syrup

cane sugar/juice

glycerol

mannitol

stevia4

carbohydrate

glyco-

maple sugar/syrup

suamiel

carmel

glycyrrhizin

miraculin

succanat

carob

granulated sugar

molasses

sucrose

chocolate

grape sugar

monellin

sugar

confectioner’s sugar

grape/pear sweetener

mono-saccharides

sugar alcohols

corn starch

HFCS3

muscavado sugar

syrup

corn syrup/sugar

honey

natural sweeteners

tagalose

crystalline carbohydrate

hydrogenated glucose

natural syrup

thaumatin

crystalline carbohydrate

hydrogenated glucose

natural syrup

thaumatin

curculin

hydrogenated starches

nelenin

turbinado sugar

cyclamate

hydrolysates

neosugar

turbino sugar

dahlin

inulin

neotame

xylitol

date sugar

invert sugar

nutrisweet

xylose

demerara

isomalt

P-4000

-

dextrin

jaggery

palm sugar

-

dextrose

juice concentrate

polydextrose

-

  1. Fructo-oligosaccharides are FOS, which is often added to probiotic supplements along with inulin which is also sugar.
  2. Candida sufferers can have small amounts of lemons and limes only.
  3. HFCS is High Fructose Corn Syrup.
  4. Candida sufferers can have small amounts of stevia, preferably unprocessed ground up leaf, which is green in color.
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