sugar
As good as it may taste, sugar is NOT your friend. It may “feel” like your friend when it comforts you (due to the beta-endorphin rush in your brain), but sugar is really your ENEMY. Modern scientific research has shown us, beyond a shadow of a doubt, that sugar in your food (in all its myriad forms) is taking a devastating toll on your health.

Take a look at the sugar consumption trends of the past 300 years:

In 1700, the average person consumed about 4 pounds of sugar per year.
In 1800, the average person consumed about 18 pounds of sugar per year.
In 1900, individual consumption had risen to 90 pounds of sugar per year.
In 2012, more than 50% of all Americans consume 1/2 pound of sugar per day — translating to a whopping 180 pounds of sugar per year!
In 1890, only 3 people out of 100,000 had diabetes. In 2012, almost 8,000 out of every 100,000 people was diagnosed with diabetes!

In 1890, only 3 people out of 100,000 had diabetes. In 2012, almost 8,000 out of every 100,000 people was diagnosed with diabetes!

The “sugar rush” has been targeted at our children. American children are consuming about 10 TIMES as much sugar as they were in 1900, especially in the form of high fructose corn syrup (HFCS), which is the average American’s greatest source of calories! Highly addictive HFCS contains fructose and glucose, but they are NOT bound together (as they are in table sugar) so the body doesn’t need to break it down. Therefore, the fructose is absorbed immediately, going straight to the liver, which turns it into fat (VLDL and triglycerides).

It turns out that the sweet taste of sugar is more rewarding than the high of cocaine.
You see, sugar produces dopamine – a happy, feel-good chemical – in the brain.
Sugar is also cancer’s favorite food, due to the anaerobic respiratory mechanism exhibited by ALL cancer cells. And since half of the white sugar in the USA comes from sugar beets, you should remember that most beets are now genetically modified. This another reason to stay away from the “White Death” isn’t it?
If you have a sweet tooth, it’s best to stick with 100% pure stevia, xylitol, raw honey, pure maple syrup, molasses, and coconut sugar. The bottom line: If you want to be healthy, you MUST take control of your sugar intake so that it doesn’t take control over you.

Ending The Sugar Confusion

It is easy to become confused by the various sugars and sweeteners, so here is a basic overview:
Disaccharide = sugar

Glucose (aka “dextrose” or “grape sugar”), galactose (“milk sugar”), and fructose (“fruit sugar”) are all “monosaccharides” (i.e. single sugar molecules), known as “simple sugars.” The primary difference between them is the way your body metabolizes them.
Glucose is the form of energy you were designed to run on. Every cell in your body uses glucose for energy.

High amounts of fructose are very damaging to the body if it isn’t burned immediately for energy because it travels directly to the liver where it’s converted to triglycerides (fats). Excess triglycerides increase insulin resistance (and insulin production), thus contributing to diabetes in a “back door” fashion.

– The simple sugars can combine to form more complex sugars, like sucrose (“table sugar”) which is a “disaccharide” comprised of 50% glucose and 50% fructose.
– HFCS – high fructose corn syrup – is 55% fructose and 45% glucose. It is mostly genetically modified. Stay away!
– Coconut sugar is made from the sweet watery sap that drips from the cut flower buds of the coconut palm. It has a low glycemic index (GI) and is rich in amino acids. It is typically less than 10% fructose, with sucrose being the primary component.
– Honey is approximately 50% fructose, but in natural (raw and unpasteurized) form contains many health benefits. Buying honey that is local and unpasteurized is best.
Source: healthonlinecentral.com



HHRHealth
As good as it may taste, sugar is NOT your friend. It may “feel” like your friend when it comforts you (due to the beta-endorphin rush in your brain), but sugar is really your ENEMY. Modern scientific research has shown us, beyond a shadow of a doubt, that sugar...