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Sugar Accelerates Aging



 
 
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Old December 2nd 05, 12:55 AM posted to misc.kids.breastfeeding,misc.kids.health,misc.kids.pregnancy,sci.med.nutrition
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Default Sugar Accelerates Aging

Sugar Accelerates Aging
http://www.joyfulaging.com/Sugar.htm

(Also see our material on Sugar Substitutes)


--------------------------------------------------------------------

The American Dietetic Association website says:
"Sugars really have no direct relationship to any health problem
except
for their role in tooth decay. ... eating sweets doesn't stimulate your

appetite for more."

--------------------------------------------------------------------
These outrageously misleading statements provide strong motivation to
discredit and be skeptical about other things that some misinformed
"professionals" are incorrectly saying about nutrition.

Morbid obesity has been increasing steadily since these professionals
began recommending high-carbohydrate (sugary-sweet) diets to the
masses.




The following material is presented in direct confrontational
opposition
to pseudo-scientific misinformation presented by registered and
board-certified professionals, who do our society a great disservice by

propagating traditional misinformation about nutrition.

"The thinking which created the problem is insufficient to solve
it" -
Albert Einstein.

It is high time that we seriously rethink the way we harm our
children's
minds by rewarding them with sugar.



For example, diabetics with excessive blood sugar levels clearly
develop
age-related diseases about 30% sooner than the rest of the population.

An alarming number of American youngsters are getting "age-onset type

II diabetes."

Sugar (in small amounts) does not "cause" diabetes, but consumption
of
any sugar has a direct and immediate relationship with the level of
sugar in the blood.

When tissues and organs are overloaded with excess sugar, they get
inflamed and age more rapidly.

Long-term excess blood sugar can be deadly to non-compliant diabetics
who fail to control their intake of all sources of various forms of
sugar, ESPECIALLY carbohydrates that are high on the "glycemic
index"
(which means that they release their sugar through the stomach lining
into the blood stream rapidly).
--------------------------------------------------------------------

Plain and Simple Summary: How much sugar is "too much?" -

Are you diabetic or overweight? If yes, then you probably do NOT need
to
eat liquid or refined sugar (or other foods that are high on the
glycemic index).

--------------------------------------------------------------------



If you say: "I know that I shouldn't do it, but I'm going to
(damage my
health) anyway" - then you should probably leave this website, since
there is no need wasting your time reading scientific facts that can
significantly enhance your joy and longevity.

You don't need to waste time fastening your seat belt or doing things

to avoid the risk of preventable cancer either (ironic chuckle) BUT, if

you are willing to make a few lifestyle changes to become happier and
healthier, then PLEASE READ ON.



The following material about the many dangers inherent in the
consumption of sugar (especially in any liquid or highly refined form)
applies to both those with diabetes and to overweight non-diabetics
(who
are likely to become diabetics).

If you are fit and regularly participate in vigorous activities,
carbohydrates should be an important part of your diet.

You need a significant quantify of glucose to give you the energy
required to run a marathon, or build a house, but NOT to sleep or sit
around passively in front of a TV with a stomach full of sugar.

Complex carbohydrates give you lasting energy (as all good marathon
runners must surely understand).

The American Dietetic Association website incorrectly says:

"Addicted to sugar? Not possible."



An "addiction" is defined as: (1) the compulsive need for, and use
of, a
habit-forming substance characterized by adverse physiological and
emotional symptoms upon withdrawal;

(2) persistent compulsive use of any substance known by the user to be
harmful.

Does excess blood sugar harm diabetics and overweight people? Do you
"feel much better" shortly after eating sugar?

High glycemic index carbohydrates give you a quick blood sugar spike,
which increases damaging inflammation, and then you soon come crashing
down, creating emotional depression (and possibly headaches, etc.).

Rapid decline in blood sugar produces a strong addictive demand for
much
more sugar to avoid the physiological and emotional symptoms of sugar
withdrawal.

You may not understand why, but you habitually reach for candy or sugar

water.

This can lead to radical personality instability (similar to manic
depressive disorder), irritability, obesity and more depression.

If a person in authority repeatedly makes false or misleading
statements
that can have a negative impact on your health or happiness, then
question the basis of their authority.

Are you a compulsive user of sugar?

Do you think it might be doing you harm? - Read on.


- - - - - High Glycemic Index Foods Trigger Overeating - - - - -



Have you ever wondered why you feel hungry a few hours after eating a
big meal? Chances are you ate low-fat carbohydrate-containing foods
that
caused a rapid spike in your blood sugar.

Your body responds by releasing extra insulin into your blood stream.

The high insulin makes blood sugar crash back down and suppresses
burning fats as well - You get that famished feeling, which leads to
overeating.



That is what happened in a study of obese teenage boys by researchers
at
Children's Hospital in Boston and the USDA center in Boston. It's the
first solid evidence that carbohydrates with a high glycemic index
(those that are rapidly digested and release glucose into the blood
stream) contribute to obesity.



On three separate days at least a week apart, researchers fed the boys
breakfast and lunch having either a high, medium or low glycemic index
(GI).

The boys ate almost twice as much after the high-GI meals compared to
the low-GI fare. The high-GI meals induced a sequence of hormonal and
metabolic changes that promoted overeating.
http://www.pediatrics.org/cgi/content/full/103/3/e26:



Results: Voluntary energy intake after the high-GI meal (5.8 megajoule
[mJ]) was 53% greater than after the medium-GI meal (3.8 mJ), and 81%
greater than after the low-GI meal (3.2 mJ). '''

In addition, compared with the low-GI meal, the high-GI meal resulted
in
higher serum insulin levels, lower plasma glucagon levels, lower
postabsorptive plasma glucose and serum fatty acids levels, and
elevation in plasma epinephrine.
The area under the glycemic response curve for each test meal accounted

for 53% of the variance in food intake within subjects.

Conclusions. The rapid absorption of glucose after consumption of
high-GI meals induces a sequence of hormonal and metabolic changes that

promote excessive food intake in obese subjects.

Additional studies are needed to examine the relationship between
dietary GI and long-term body weight regulation. glycemic index,
obesity, dietary carbohydrate, diets, insulin.

The prevalence of obesity in the United States is now higher than at
any
time in recorded history. Approximately 20% of children and 33% of
adults are considered to be significantly overweight. However, there
remains considerable controversy over the roles of dietary and other
modifiable factors in the treatment of this common disorder.

Excessive fat consumption is widely believed to be a major dietary
cause
of obesity. For this reason, the US Department of Health and Human
Services, American Heart Association,7 and American Diabetes
Association
currently advocate consumption of a low-fat diet in the prevention and
treatment of obesity.

Recently, however, the relationship between dietary fat and obesity has

been questioned on several grounds including that both cross-sectional
and longitudinal analyses have failed to show a consistent association
between dietary fat and body fat, and that weight loss on low-fat diets

is usually modest and transient. In addition, and perhaps of particular

significance, mean fat intake in the United States reportedly has
decreased over the past 3 decades, from 42% to 34% of dietary energy,
whereas the rate of obesity has continued to rise.

Another dietary factor that may influence body weight is the glycemic
index (GI). GI is a property of carbohydrate-containing food that
describes the rise of blood glucose occurring after a meal.

Foods that are rapidly digested and absorbed or transformed
metabolically into glucose have a high GI. The GI of a meal is
determined primarily by the amount of carbohydrate consumed and by
other
dietary factors affecting food digestibility, gastrointestinal
motility,
or insulin secretion (including carbohydrate type, food structure,
fiber, protein, and fat).

Most starchy foods commonly eaten in North America, chiefly "refined"
grain products (white flour) and potatoes, have a high GI, exceeding
that of even table sugar by up to 50%.

By contrast, vegetables, dried beans, legumes, and organic fruits
generally have a low GI.

A potential adverse consequence of the decrease observed in mean fat
intake in recent years is a concomitant increase in dietary GI. A
reduction of dietary fat tends to cause a compensatory increase in
sugar
and starch intake. Indeed, a rise in total carbohydrate consumption
since the 1970s has been documented. Furthermore, because fat slows
gastric emptying, carbohydrate absorption from low-fat meals may be
accelerated. In view of these observations, it seems likely that the GI

of the American diet has risen in recent years. Previously, an inverse
relationship between GI and satiety has been shown in several, but not
all, single-meal studies. Although these reports suggest a potential
influence of GI on short-term energy intake, the practical relevance of

GI to energy regulation and obesity remains unclear.

The purpose of this investigation was to test the hypothesis that
consumption of high-GI foods induces a sequence of "hormonal changes"
that lead to decreased availability of metabolic fuels, excessive
hunger,

and overeating in obese subjects.

The researchers suspect that their findings apply to the middle-aged
and
elderly as well. An alarming number of U.S. children and adults are now

significantly overweight, following a reduction in fat intake since
food
labels were required to show fat content, and the 1992 USDA Food
Pyramid
low-fat, high-carbohydrate diet was recommended.



Sugars and starchy foods commonly eaten in North America (refined grain

products, potatoes, etc.) have a high GI.

Moreover, many of the "low-fat" foods that have flooded grocery
shelves
since "experts" have been recommending low fat diets are also
addictive
and high in calories.

Some starchy foods have GI's up to 50 percent higher than table sugar.

Sources of concentrated sugars, such as fruit juices and sugar water,
also have a very high GI.

By contrast, healthy vegetables, nuts, legumes and fruits generally
have a low GI.

- - - - - - - - - - - - - - - - - - - -


Reduction or elimination of sugar and high glycemic index foods are
essential elements of Joyful Aging especially for diabetics, overweight

and many depressed and sugar-addicted people.

The following expensive and time-consuming scientific research into
many
sugar metabolism and disease issues was for the most part motivated by
the millions of people suffering from sugar diabetes complications, and

the huge impact that excess blood sugar has on our society and economy,

but the findings about excess sugar are important to us all.

According to the American Diabetes Association (
http://www.diabetes.org
):

There are roughly 17 million people or 6.2% of the U.S. population who
have diabetes (and the numbers continue to increase every year). While
an estimated 11 million have been diagnosed, unfortunately, 6 million
people are not aware that they have the disease. Each day,
approximately
2,700 people are newly diagnosed with diabetes. About a million people
aged 20 years or older will be diagnosed this year.


Diabetes is the fifth deadliest disease in the United States (mistakes
made by medical doctors being number three). In 1999, diabetes
contributed to well over 200,000 deaths (while the 7/26/2000 Journal of

the American Medical Association says that doctor mistakes killed
250,000).
Diabetes is a chronic disease that has no cure.

The problem is complicated by misinformation mistakes now being made
every day by medical doctors, government agencies and insurance
companies.

High blood sugar is among the most costly health problems in America.
Health care and other costs directly related to diabetes treatment, and

the cost of lost productivity, are $98 billion annually.



High Blood Sugar is a Silent Long-Term Killer


Many people first become aware that their blood sugar levels have been
too high for too long when they develop one of its life-threatening
complications (some of which are irreversible):


Heart Disease is the leading cause of diabetes-related deaths. Adults
with high blood sugar have heart disease death rates about 2 to 4 times

higher than adults without high blood sugar.

Sugar is linked to the build up of deadly body fats.

The risk for stroke is 200% to 400% higher among people with high blood

sugar. High blood sugar damages and weakens blood vessels throughout
the
body, leading to MANY degenerative diseases.

Excess sugar damages every organ in the body in a variety of different
ways.

Cholesterol builds up on blood vessel walls damaged by excess blood
sugar, in an attempt to seal the many connective tissue cracks and
leaks.

Cholesterol is NOT the root of the problem - it is the "fireman"
trying
to "put out" the fire (and avoid a devastating stroke).

If blood sugar is not brought under control, the vascular damage and
the
cholesterol accumulation continues.

This progressively blocks blood passage, narrowing the blood vessels,
forcing the heart to increase blood pressure, and eventually leading to

catastrophic blockage and the death of tissues and organs that have
suddenly lost their essential blood supply.

This sugar-related disease progression can become noticeable as simple
tingling or numbness in the toes or ringing in the ears. Most diabetics

are not alarmed by these trivial irritating problems and they fail to
change their nutrition and exercise habits.

The vascular and nervous system damage continues to progress,
accelerating the aging process incrementally over long time, and
eventually resulting a massive unrecoverable heart attack, blindness,
limb amputation, etc.

About three out of four adults with high blood sugar have high blood
pressure (over 130/80 mm Hg) or they must use prescription medications
for hypertension, which has negative side effects and cascading effects

on many other diseases.

High blood sugar is the leading cause of new cases of blindness among
adults 20-74 years old. Diabetic retinopathy causes from 12,000 to
24,000 new cases of blindness each year.

In addition, high blood sugar can cause or complicate other problems
with the retina, optic nerves, optic cortex (and the rest of the
central
nervous system, due to reduced or blocked blood flow or micro strokes
and hemorrhages).

Excess sugar can build up and cloud or change the shape (focal length)
or the lens.

This may be indicated by the need for frequent changes to eyeglass
prescription or halos around bright lights at night.

About 60% to 70% of people with high blood sugar have mild to severe
forms of nervous system damage.

The results of such damage include impaired sensation or pain in the
feet or hands, blindness, dementia, slowed digestion of food in the
stomach, carpal tunnel syndrome, and many other nerve problems.

Severe forms of diabetic nerve disease are a major contributing cause
of
lower-extremity amputations.

More than 60% of non-traumatic lower-limb amputations in the United
States occur among people with high blood sugar. From 1997 to 1999,
about 82,000 non-traumatic lower-limb amputations were performed each
year among people with high blood sugar.

Kidney overload, frequent urination and dehydration occur when the
system tries to purge excess blood sugar.

High blood sugar is the leading cause of end-stage kidney (renal)
disease, accounting for 43% of new cases.

In 1999, 38,160 people with diabetes began treatment for end-stage
renal
disease. In 1999, a total of 114,478 people with high blood sugar
underwent dialysis or kidney transplantation.

Organ transplants introduce many other complications, such as the need
to disable our essential immune system, to eliminate the risk of
foreign
organ rejection, which drastically reduces our ability to fight disease

naturally and accelerates the aging process.



Dental or gum diseases are more common among people with diabetes than
among people without diabetes. Among young adults, those with diabetes
are often at twice the risk of those without diabetes.

Almost one third of people with high blood sugar have severe
periodontal
diseases with loss of attachment of the gums to the teeth measuring
5millimeters or more.

This seems to be related to poor blood flow caused by long-term
progressive vascular damage.

Poorly controlled diabetes before conception and during the first
trimester of pregnancy can cause major birth defects in 5% to 10% of
pregnancies and spontaneous abortions in 15% to 20% of pregnancies.

Poorly controlled diabetes during the second and third trimesters of
pregnancy can result in excessively large babies, posing a risk to the
mother and the child.

Uncontrolled diabetes often leads to biochemical imbalances that can
cause acute life-threatening events, such as diabetic ketoacidosis and
hyperosmolar (non-ketotic) coma.

People with high blood sugar are more susceptible to many other
illnesses and, once they acquire these illnesses, often have a worse
prognosis than people without high blood sugar.

For example, diabetics are more likely to die with pneumonia or
influenza than people with normal blood sugar levels.

----------------------------------


People with excess blood sugar can often increase their life expectancy

and improve their heath, well-being and quality of life by reducing the

intake of simple carbohydrates, which rapidly metabolize into high
levels of blood sugar (as measured precisely with serum glucose level
blood tests). Any contradictory misinformation from a nutrition
professional or medical practitioner should make you think twice about
everything else that individual tells you.

Taking oral diabetes medications or insulin injections to lower blood
sugar (while eating high-glycemic-index sugar) is NOT the proper
answer.

High serum insulin levels can be produced in response to excess blood
sugar when healthy people eat too much of the wrong foods, or in
diabetics who inject insulin in response to elevated blood sugar
levels.


Either way, high levels of insulin have multiple negative effects on
the
enzymes in the liver that produce cholesterol, and on the kidneys,
leading to liver damage, kidney damage and high blood pressure.

Taking large quantities of insulin is NOT the way compensate for
ingesting mom's apple pie, any more than drinking coffee is the way
to
compensate for drinking alcohol.

High insulin levels also negatively impact the enzymes in most human
cells that regulate inflammation, and thus further accelerate aging and

the onset of increasingly-severe diseases.

Eventually, the higher the insulin, the HIGHER blood sugar levels rise,

because the pancreas produces less (or no) insulin, or cells throughout

the body become increasingly resistant to the excess insulin.

The body's inability to adequately compensate for excess blood sugar
and
excess insulin makes diabetes complications and morbidity to
significantly increase.

Blood sugar levels are influenced largely by:

1. An individual's nutrition (carbohydrates, fats, protein,
antioxidants, etc),

2. Metabolic rate,
3. Exercise,
4. Body muscle / fat composition,
5. Inherited genetics,
6. Production (or injection) of insulin, and
7. The body's ability to react properly to available insulin.

The intake of some carbohydrates is necessary for various reasons, but
many Americans (especially those who are overweight, have high blood
sugar, or high triglycerides) consume far too much carbohydrate, which
is known to significantly accelerate aging and the build up of
unhealthy
excess body fat (a major risk factor for the progression of diabetes).

Each person must learn their unique carbohydrate requirement and avoid
too much (or too little). If you have been diagnosed with any type of
blood-sugar problem (too high, too low or unstable), you need to listen

to your doctor and check your blood sugar levels at least once per day
with a precision glucometer.

This valuable biofeedback will tell you if what you are doing
(nutrition, exercise, medication, etc.) is good or bad, so you can
quickly learn from daily variations and mistakes. If you ignore high,
low or unstable blood sugar for years, you may suffer significant,
unnecessary damage.


One modern problem is that doctors (who have little or no training in
nutrition, and no time to talk with their patients) send their diabetic

patients to registered nutrition specialist, who has been trained in
obsolete, inaccurate information about carbohydrates (like the extreme
misinformation at the top of this material).


If we are in an accident that results in a traumatic amputation, we
would react quickly, but for people who are consuming far too much
carbohydrate, the threat of a future amputation (or many other
potential
complications or death) does not cause them to significantly change
their lifestyle to avoid the high risk of future potential traumatic
suffering.



Rapid feedback from a precise glucometer, weight scale, etc. can help
us
live longer and be much happier than if we ignore our intake of
excessive carbohydrates.

But, we must learn to differentiate good information from the bad, by
paying close attention to our weight scales, fitness, body fat level,
mood and daily glucometer readings.



Each of us is a unique individual. We must study and get to know
ourselves and our own bodily metabolism, better than our doctors and
dietitians have time (inclination, or the ability) to do.



Generally Avoid or Minimize Simple Carbohydrates (unless you are an
infant, suffer from low blood sugar, or you are running a marathon).

Exceptions: Some sources of simple carbohydrates have both nutritional
pros and cons. Such foods include: specific (but not all) fruits,
vegetables and dairy.

The benefits and risks of each particular food should be weighed
carefully, depending on each person's body make up, sensitivities,
and
hourly consumption requirement for blood sugar (as precisely measured
by
serum glucose level).



If you have been diagnosed with any form of high-or-low blood sugar, it

is important that you regularly check your blood sugar with a
glucometer
- at least once a day or more until you learn which of your behavior
modifications work, and which of your lifestyle choices and habits do
not. Change one thing at a time and pay attention to your feedback.



Several people have told me: "I tried reducing my carbohydrates and I

didn't lose weight." That is quite possibly true (although many
sugar
addicts "cheat").

The fallacious conclusion often made by such sugar addicts is: "Since
I
didn't lose weight when I reduced my carbohydrates and took a short
walk, then its OK for me to sit in front of the TV and eat all of the
sugar that I crave so very much." GAK!



Regardless of what other people say, regardless of the partial truths
that you tell your friends, quietly pay close attention to your own
biofeedback.
If you want to lose weight or reduce blood sugar, inflammation,
sugar-related diseases and the rate of aging, there are two basic ways:

(1) reduce carbohydrates, and (2) increase your exercise.



If your biofeedback numbers (weight, blood sugar, body fat, energy,
mirror, clothing fit, etc.) are gradually getting better, then you are
on the right track - you may plateau for a while, but you've
learned how
to make things incrementally better. Keep on keepin' on and feel
confident of your long-term success.



If your biofeedback is bad, further reduce carbohydrates (especially
the
high-glycemic ones) and increase exercise frequency, duration and
intensity (without overdoing what is medically safe for you to do, all
things considered).

Ultimately YOU must take control of your own health and happiness,
which
are lifelong study-and-learning processes, with new information coming
available every year. Don't feel guilty. Don't get stressed out.



Don't let the transient manic / depressive feelings of sugar
addiction
overcome your intellect and rational thinking. You know what ultimately

must be done. You know the long-term consequences for failure to listen

to what your biofeedback is trying to tell you.

Sometimes, addicts have to crash to the bottom before they are willing
to take back control of their lives and set their biofeedback
progression in the correct direction with significant behavior
modification. (See Changing Mental Images)

I hope your intellect will save you such pain (if you are currently
addicted to harmful bad habits and you know that you are out of
control). There are many sources of assistance and support. If you
like,
we invite you to write us and we will offer what we can (without trying

to diagnose any disease or prescribe any specific medical or mental
treatment):



Simple Carbohydrate Sources
Sucrose - Table sugar, brown sugar, confectioners sugar, raw sugar and
turbinado

Glucose - Dextrose, corn syrup and glucose syrup or tablets

Fructose - Honey, fruits and vegetables (See material on specific
fruits
and vegetables)

High fructose corn syrup is a liquid sweetener that contains 42-90
percent fructose

Honey is made up of glucose, fructose and water

Alcohol Sugars - Sorbitol, mannitol, xybitol

Lactose - Milk products (See our material on Milk)

Maltose, Dextrose - Cereals, flour and many baked goods



Read The Nutrition Facts Label, which shows content of sugars from all
sources (naturally occurring sugars plus added sugars). You can use
this
to compare the amount of total sugars among similar products.



To find out if sugars have been added, you also need to look at the
food
label ingredient list. A food is likely to be high in sugars if one of
these names appears as one of the first few ingredients, OR if multiple

of these items are listed as ingredients (even if not first in the
list):

brown sugar, corn sweetener, corn syrup, dextrose, fructose, fruit
juice, glucose, high-fructose corn syrup, honey invert sugar, lactose,
malt syrup, maltose, mannitol, molasses, raw sugar, sorbitol, sucrose,
syrup, table sugar, turbinado or xybitol.

Ingredients like flour and processed cereals quickly metabolize into
high blood sugar levels.



The glycemic index of a food depends on many factors including harvest
time, gene species, cooking methods, age of food, type of processing,
protein and fat content, fiber content, nutritional profile, and many
other variables. Different studies of the same food have resulted in
glycemic variations ranging from 20-40 points.



Furthermore, the human variable has to be taken into account. Glycemic
index variations occur in the average person based on age, time of day,

activity, etc. Diabetics react differently than non-diabetics. These
variables can change the glycemic response to a food or meal by as much

as 100 percent.


This means that the same person can have different blood sugar
responses
to the same food at different times on different days. Glycemic Index
absolute numbers are therefore difficult to understand - It is not
like
counting calories. What matters is the relative position on the
Glycemic
Index.



The information about which high-carbohydrate foods to avoid can be
found in any Glycemic Index.
The top left items on this list release harmful sugar levels six times
faster than items on the lower right.


For example, nuts and soy products are much better for most people than

white bread, rice and cereals.
Processed foods with different types of sugar added are high on the
Glycemic Index (not shown here).

The antioxidant benefits of small quantities of high-pigment fruits
offset their Glycemic Index position.

Fruit extracts (like grape seed, bilberry, cherry, etc.) can provide
antioxidant benefits with low sugar.

Natural fish and organic meats are extremely low on the Glycemic Index
(below the lowest on this list).
Compare this list with the latest research on Acrylamides)


Worst GI
Glucose Tablets Or Liquid

Maltodextrin

Rice Pasta

Instant Rice

Breakfast Cereals

Plain Baked Potato

Tapioca

Jelly Beans

Cookies and Cakes

Rice Cakes

Waffles, Pancakes

Candy Bar

Donut

French Fried Potatoes

Corn Chips

Pumpkin

Bread Stuffing

Watermelon

Banana

Soft Drink

Alcohol Beverage (Sweet)

Pineapple

Green Pea Soup

Sucrose

Apricots

Beets

High Fructose Corn Syrup

Ice Cream

Cheese Pizza

Honey

Mango

Fruit Cocktail

Popcorn

Sweet Corn

Durum Wheat Spaghetti
Sweet Potato

Potato Chips

Kiwifruit

Orange Juice

Green Lentils

Grapefruit Juice

Baked Beans, Canned

Green Peas

Grapes

Pineapple Juice

Pinto Beans

Carrot Juice

Orange

Pear

Lentil Soup

Chick Peas

Black-Eyed Peas

Apple Juice

Hominy Corn

Carrots

Plum

Navy Beans

Tomato Soup

Apple

Brown Beans

Yogurt

Lima Beans Broth

Milk, Chocolate

Kidney Beans

Dried Apricots

Butter Beans

Soy Milk

Black Beans

Whole Milk, 4% Fat

Grapefruit

Cherries

Fructose

Peanuts

Soy Beans

Better GI





Complex Carbohydrates are normally (somewhat) better than simple
carbohydrates, but overweight people and people with high blood sugar
or
high triglycerides should probably limit carbohydrate consumption to
small amounts in the morning, or moderate amounts just before heavy
muscular activity.

The fruits and vegetables that also provide essential vitamins,
antioxidants, etc. are usually the best choice (for breakfast or
lunch).




If you are NOT running a marathon, you should probably avoid most
carbohydrates for hours before resting, sleeping or sitting for long
periods at work, in front of a television, the Internet, etc. The
obvious exception is people with abnormally low blood sugar
(hypoglycemia).



If (when) your blood sugar level climbs above your current requirement
for various bodily functions, high-blood-sugar damage is being done
everywhere that blood flows. This damage is often incrementally
cumulative over long periods of time.

Some high-blood-sugar-caused damage (such as diabetic neuropathy, i.e.,

"nerve death") is normally permanent and irreversible (neurons do
not
increase in numbers, as do muscle cells, etc).



The higher your serum glucose level, the longer it has been high, the
worse the cumulative damage that sugar causes throughout your bodily
tissues and organs.



Apart from a few notable exceptions, most simple carbohydrates (like
sugar and especially sweet liquids) should be avoided by many people
most of the time. Some fruits and vegetables (which have both simple
and
complex carbohydrates, essential nutrients, vitamins, antioxidants,
etc.) should be eaten in moderation, at times when glucose (muscle and
brain fuel) requirement will be high (but NOT just before sedentary
inactivity, resting or sleep).



If you cannot relax without a large serving of sugar, or if you get
depressed if you haven't had some sugar in the last few hours, then
you
are probably badly addicted to sugar and you need behavior modification

rehabilitation therapy (as do all addicts). If you can't correct your

bad habits with your own intellect and will power by yourself, then
seek
nearby professional assistance or a support group, (but be careful
about
becoming a dependent personality, addicted to endless therapy).



Hopefully, you will be able to study material, such as the references
provided by JoyfulAging.com and do what is necessary on your own to
change life-long bad habits. If you ever say: "I know I shouldn't
eat
this, but I'm going to (do damage to myself) anyway", you need
behavior
modification therapy before more serious damage becomes irreversible.

Simply adjusting your value system to believe that "fat is
beautiful" is
NOT the correct answer. Have you ever seen any very fat older people?
Morbid obesity kills people before they get old. Excess fat and high
blood sugar greatly accelerate aging.



Complex Carbohydrates release their sugars more slowly than simple
carbohydrates (although specific complex carbs vary widely on the rate
of sugar release. (Comprehensive Glycemic Index).



One important nutrition goal is to maintain stable, slowly-varying
serum
glucose levels. The amount and type of carbohydrates ingested should
match your body's hourly demand for blood sugar. If you are gaining
weight, clearly you are consuming way too much carbohydrate that
metabolizes into sugar.



Complex Carbohydrate Sources

Insoluble Fiber - Wheat bran, cabbage, beets, carrots, brussel sprouts,

turnips, cauliflower and apple skin (pectin)

Soluble Fiber -: oat bran, oats, legumes (beans), citrus fruits,
strawberries, apple pulp, psyllium, rice bran and barley

Starches - Flour, bread, rice, corn, oats, barley, potatoes, carrots,
corn, legumes, fruits and vegetables.



Many starches (like white flour, rice and potatoes) are high on the
glycemic Index, and should be avoided or limited by diabetics, inactive

and overweight people.



Fibrous carbohydrates are digested slowly, which can lead to increased
levels of stomach gas and "bloating" in an otherwise healthy diet.
Many
adults (perhaps 30%) do not produce or store sufficient enzymes to
digest certain foods (for example, lactose intolerance, etc.). Enzyme
supplementation can help ease this unpleasant problem (and improve
social harmony). Many antioxidants are also enzymes.



According to the American Heart Association (
http://www.americanheart.org ):



"Substituting carbohydrates for fats may increase (negative)
triglyceride levels in some people. It also may lower HDL (the good
kind
of essential) cholesterol."



High triglycerides (hypertriglyceridema) are bad. HDL's are the
"good"
form of cholesterol that help reduce excess cholesterol build up and
high blood pressure. Thus, substituting excessive carbohydrates for
fats
can increase the risk of heart disease and other problems in many
people.



------------------------------



The following extensive sugar research summary is presented in an
attempt to clearly communicate the many serious health problems that
have been directly linked to sugar through scientific research. This
list is not complete or comprehensive. It is not an attempt to diagnose

or treat any particular disease. See a qualified specialist if you have

any personal questions. If you receive contradictor information (as
often happens), seek input from multiple sources and pay close
attention
to your personal biofeedback.



We hope that this valuable information will lead your to superior
self-control Joyful Aging behavior modifications - Live Long and Be
Happy.



------------------------------

Overwhelming Reasons Why Sugar Can Ruin Your Health

By Dr. Nancy Appleton.- Author, lecturer, researcher and nutritional
consultant. Her publications include LICK THE SUGAR HABIT, HEALTHY
BONES, HEAL YOURSELF WITH NATURAL FOODS, BALANCED BODY SECRETS, and 21
HEALING DAYS. (See the scientific research References below)



Quick Summary:

1. Sugar can suppress the immune system and slow down prevention and
healing processes.

2. Sugar upsets the body's mineral balance.

3. Sugar can cause hyperactivity, anxiety, difficulty concentrating,
and
crankiness in children.

4. Sugar can significantly increase triglycerides (heart disease, high
blood pressure and stroke).

5. Sugar contributes to a reduction in bacterial infection defense.

6. Sugar causes a loss of tissue elasticity and function, the more
sugar
you eat the more elasticity and function you loose (wrinkled, weathered

old skin).

7. Sugar reduces high-density lipoproteins (good cholesterol that
fights
heart disease).

8. Sugar leads to chromium deficiency (poor blood sugar control).

9. Sugar leads to cancer of the breast, ovaries, prostrate and rectum.

10. Sugar can increase fasting levels of glucose.

11. Sugar causes copper deficiency.

12. Sugar interferes with absorption of calcium and magnesium.

13. Sugar can weaken eyesight.

14. Sugar raises the level of a neurotransmitters, dopamine, serotonin,

and norepinephrine.

15. Sugar can cause hypoglycemia.

16. Sugar can produce an acidic digestive track, which impairs
digestion
and metabolism.

17. Sugar can cause a rapid rise of adrenaline levels in children
(combative behavior).

18. Sugar malabsorption is frequent in patients with functional bowel
disease.

19. Sugar can accelerate aging (through many different complex
cascading
processes).

20. Sugar can lead to alcoholism.

21. Sugar can cause tooth decay.

22. Sugar contributes to morbid obesity.

23. High intake of sugar increases the risk of Crohn's (inflammatory
bowel) Disease, and ulcerative colitis.

24. Sugar can cause changes frequently found in persons with gastric or

duodenal ulcers.

25. Sugar can cause arthritis.

26. Sugar can cause asthma.

27. Sugar can cause Candida Albicans (yeast infections)

28. Sugar can cause gallstones.

29. Sugar can cause ischemic heart disease and neuropathy (damage to
small capillaries).

30. Sugar can cause appendicitis.

31. Sugar can cause multiple sclerosis and exacerbate its symptoms.

32. Sugar can cause hemorrhoids.

33. Sugar can cause varicose veins.

34. Sugar can elevate glucose and insulin responses in oral
contraceptive users.

35. Sugar can lead to periodontal disease.

36. Sugar can contribute to osteoporosis.

37. Sugar contributes to saliva acidity.

38. Sugar can cause a decrease in insulin sensitivity (glucose
overload).

39. Sugar leads to decreased glucose tolerance.

40. Sugar can decrease growth hormone.

41. Sugar can increase cholesterol (which is linked to heart disease,
high blood pressure and stroke).

42. Sugar can increase systolic blood pressure.

43. Sugar can cause drowsiness and decreased activity in children.

44. Sugar can cause migraine headaches.

45. Sugar can interfere with the absorption of protein.

46. Sugar causes food allergies.

47. Sugar can contribute to diabetes and diabetic complications.

48. Sugar can cause toxemia during pregnancy.

49. Sugar can contribute to eczema in children.

50. Sugar can cause cardiovascular disease.

51. Sugar can impair the structure of DNA (cancer causing genetic
mutations).

52. Sugar can change the structure of protein.

53. Sugar can make our skin age by changing the structure of collagen.

54. Sugar can cause cataracts.

55. Sugar can cause emphysema.

56. Sugar can cause atherosclerosis.

57. Sugar can promote an elevation of low-density proteins (LDL - the

"bad" cholesterol).

58. Sugar can cause free radicals in the blood stream.

59. Sugar lowers enzymes' ability to function.

60. Sugar can cause a permanent altering of the way the proteins act in

the body.

61. Sugar can increase the size of the liver by making the liver cells
divide.

62. Sugar can increase the amount of liver and body fat.

63. Sugar can increase kidney size and produce pathological changes in
the kidney.

64. Sugar can damage the pancreas (leading to diabetes).

65. Sugar can increase the body's fluid retention.

66. Sugar is enemy #1 of the bowel movement.

67. Sugar can cause myopia (nearsightedness) by building up in the
lens.


68. Sugar can compromise the lining of the small capillaries.

69. Sugar can make the make the tendons more brittle.

70. Sugar can cause headaches.

71. Sugar can over-stress the pancreas.

72. Sugar can adversely affect school children's grades.

73. Sugar can cause an increase in delta, alpha and theta brain waves.

74. Sugar can cause depression.

75. Sugar increases the risk of gastric cancer.

76. Sugar and cause dyspepsia (indigestion).

77. Sugar can increase your risk of getting gout (which may be an early

warning sign of diabetes).

78. The ingestion of sugar can increase the levels of glucose in an
oral
glucose tolerance test compared to the ingestion of complex
carbohydrates.

79. Sugar can increase insulin responses in humans consuming high-sugar

diets compared to low sugar diets.

80. Sugar increases bacterial fermentation in the colon (causing damage

to the liver and central nervous system and increasing the risk of
breast cancer).

81. Sugar can cause less effective functioning of two blood proteins
(albumin and lipoproteins), which may reduce the body's ability to
handle fat and cholesterol.

82. Sugar can cause platelet adhesiveness (clotting and vascular
blockage).

83. Sugar can cause hormonal imbalance.

84. Sugar can lead to the formation of kidney stones.

85. Sugar can lead the hypothalamus to become highly sensitive to a
large variety of stimuli.

86. Sugar can lead to dizziness.

87. High sugar diet significantly increases serum insulin and body fat
storage.

88. High sugar diets of subjects with peripheral vascular disease
significantly increases platelet adhesion.

89. High sugar diet can lead to biliary tract cancer.

90. High sugar diets tend to be lower in antioxidant micronutrients
(thus accelerating aging processes).

91. High sugar consumption of pregnant adolescents is associated with a

twofold-increased risk for delivering a small-for-gestational-age (SGA)

infant.

92. High sugar consumption can lead to substantial decrease in
gestation
duration among adolescents with high sugar diets.

93. Sugar slows food's travel time through the gastrointestinal tract.
Sugar can cause a raw, inflamed intestinal tract in persons with
gastric
or duodenal ulcers. An increase in blood sugar can cause a rapid
increase in inflammation throughout the entire body. Inflammation is
the
cause or result of many diseases, and is linked to accelerated aging.

94. Sugar increases the concentration of bile acids in stools and
bacterial enzymes in the colon. This can modify bile to produce
cancer-causing compounds and colon cancer.

95. Sugar combines and destroys phosphatase, an enzyme, which makes the

process of digestion more difficult.

96. Sugar can be a risk factor for gallbladder cancer.

97. Sugar is an addictive substance. (Sugar substitutes can increase
sugar desire).

98. Sugar can be intoxicating, similar to alcohol.

99. Sugar can exacerbate PMS.

100. Sugar suppresses immune system lymphocytes.

101. Rapid rise and fall of blood sugar level can decrease emotional
stability.

102. The body changes sugar into 2 to 5 times more fat in the
bloodstream than it does complex carbohydrates.

103. The rapid absorption of glucose promotes excessive food intake in
obese subjects.

104. Sugar can worsen the symptoms of children with attention deficit
disorder (ADD).

105. Sugar adversely affects urinary electrolyte composition.

106. Sugar can slow down the ability of the adrenal glands to function.


107. Sugar has the potential of inducing abnormal metabolic processes
in
a normal healthy individual and to promote chronic degenerative
diseases.

108. High sugar intake could be an important risk factor in lung
carcinogenesis.

109. Sugar increases the risk of polio.

110. High sugar intake can trigger epileptic seizures.

111. Intensive Care Units: Sugar limit saves lives.

112. Sugar feeds cancer cells.

113. Sugar causes high blood pressure in obese people.

114. Intravenous feeding of sugar water can reduce oxygen supply to the

brain.

115. Sugar increases estradiol (the most potent form of naturally
occurring estrogen) in men.

116. Sugar can lower the amount of Vitamin E in the blood.

117. Sugar can increase harmful free radicals in the blood stream.

118. Sugar can contribute to Alzheimer's disease (nerve death).

119. Sugar given to premature babies often produces high blood sugar,
causing them to lose precious sugar, water and salts through the urine,

putting them at risk for dehydration and electrolyte imbalances.

120. Sugar given to premature babies can affect the amount of carbon
dioxide that they produce, exacerbating problems for those with lung
disorders.

121. High sugar diets are linked to violence in prisoners.



References:

1. Sanchez, A., et al. "Role of Sugars in Human Neutrophilic
Phagocytosis", AMERICAN JOURNAL OF CLINICAL NUTRITION 26l (November
1973): 1180-1184.

2. Couzy, F., et al. "Nutritional Implications of the Interaction
Minerals," PROGRESSIVE FOOD AND NUTRITION SCIENCE 17 (1933): 65-87.

3. Goldman, J., et al. "Behavioral Effects of Sucrose on Preschool
Children," JOURNAL OF ABNORMAL CHILD PSYCHOLOGY, 14, No.4 (1986):
565-577.

4. Scanto, S. and Yudkin, J. "The Effect of Dietary Sucrose on Blood
Lipids, Serum Insulin, Platelet Adhesiveness and Body Weight in Human
Volunteers," POSTGRADUATE MEDICINEJOURNAL 45 (1969): 602-607.

5. Ringsdorf, W., Cheraskin, E. and Ramsay R. "Sucrose Neutrophilic
Phagocytosis and Resistance to Disease," DENTAL SURVEY, 52, No. 12
(1976): 46-48.

6. Cerami, A., Vlassara, H., and Brownlee, M."Glucose and Aging,"
SCIENTIFIC AMERICAN (May 1987): 90.

7. Albrink, M. and Ullrich I. H. "Interaction of Dietary Sucrose and
Fiber on Serum Lipids in Healthy Young Men Fed High Carbohydrate
Diets,"
AMERICAN JOURNAL OF CLINICAL NUTRITION 43 (1986): 419-428. Pamplona,
R.,
et al. "Mechanisms of Glycation in Atherogenesis," 46 (1993), 174-181.

8. Kozlovsky, A., et al. "Effects of Diets High in Simple Sugars on
Urinary Chromium Losses." METABOLISM 35 (June 1986): 515-518.

9. Takahashi, E., Tohoku University School of Medicine, WHOLISTIC
HEALTH
DIGEST (October 1982) 41.

10. Kelsay, J., et al. "Diets High in Glucose or Sucrose and Young
Women," AMERICAN JOURNAL OF CLINICAL NUTRITION 27 (1974): 926-936.

11. Fields, M., et al. "Effect of Copper Deficiency on Metabolism and
Mortality in Rats Fed Sucrose or Starch Diets," JOURNAL OF CLINICAL
NUTRITION, 113 (1983): 1335-1345.

12. Lemann, J. "Evidence that Glucose Ingestion Inhibits Net Renal
Tubular Reabsorption of Calcium and Magnesium," JOURNAL OF CLINICAL
NUTRITION 70 (1967): 236-245.

13. Taub, H. Ed. "Sugar Weakens Eyesight," VM NEWSLETTER 5 (May, 1986).


14. "Sugar, White Flour Withdrawal Produces Chemical Response, "THE
ADDICTION LETTER (July 1992): 4.

15. Dufty, William. SUGAR BLUES. New York: Warner Books, 1975. .

16. Jones, T. W., et al. "Enhanced Adrenomedullary Response and
Increased Susceptibility to Neuroglygopenia: Mechanisms Underlying the
Adverse Effect of Sugar Ingestion on Children," JOURNAL OF PEDIATRICS
126 (2) (Feb. 1995): 171-7. .

17. Lee, A. T. and Cerami A. "The Role of Glycation in Aging,"ANNALS OF

THE NEW YORK ACADEMY OF SCIENCE 663 (1992): 63-70.

18. Abrahamson, E. and Peget A. BODY, MIND AND SUGAR. New York: Avon,
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19. Glinsmann, W., Irausquin, H., and Youngmee, K. EVALUATION OF HEALTH

ASPECTS OF SUGAR CONTAINED IN CARBOHYDRATE SWEETENERS. F. D. A. Report
of Sugars Task Force. (1986): 39. Makinen K.K.,et al. "A Descriptive
Report of the Effects of a16-month Xylitol Chewing-gum Programme
Subsequent to a40-month Sucrose Gum Programme," CARIES
RESEARCH32(2):107-12 1998.

20. Keen, H., et al. "Nutrient Intake, Adiposity, and Diabetes,
"BRITISH
MEDICAL JOURNAL, 1 (1989):655-658.

21. Yudkin, J. SWEET AND DANGEROUS. New York: Bantam Books, 24.

22. Darlington, L., Ramsey, N. W. and Mansfield, J. R.
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23. Powers, L. "Sensitivity: You React to What You Eat." LOS ANGELES
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24. Crook, W. THE YEAST CONNECTION. Jackson, TN: Professional Books,
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25. Heaton, K. "The Sweet Road to Gallstones," BRITISH MEDICAL JOURNAL
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CLINICAL NUTRITION 69((1999): 120-126.

26. Yudkin, J. "Dietary Fat and Dietary Sugar in Relation to Ischemic
Heart Disease and Diabetes," LANCET 2: No.4Suadicani, P., et al.
"Adverse Effects of Risk of Ishaemic Heart Disease of Adding Sugar to
Hot Beverages In Hypertensives Using Diuretics," Blood Pressure 5 No. 2

(Mar1996): 91-71.

27. Cleave, T. THE SACCHARINE DISEASE. New Canaan, CT:
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28. Erlander, S. "The Cause and Cure of Multiple Sclerosis," THEDISEASE

TO END DISEASE, 1, No.3 (March 3, 1979): 59-6332. Cleave, T. THE
SACCHARINE DISEASE. New Canaan, CT: Keats Publishing,1974.

29. Cleave, T. and Campbell, G. DIABETES, CORONARY THROMBOSIS AND THE
SACCHARINE DISEASE. Bristol, England: John Wrigh and Sons, 1960.

30. Behall, K. "Influence of Estrogen Content of Oral Contraceptives
and
Consumption of Sucrose on Blood Parameters," DISEASE ABSTRACTS
INTERNATIONAL B. 43 (1982):1437.

31. Glinsmann, W., Irausquin, H., and K. Youngmee. EVALUATION OF HEALTH

ASPECTS OF SUGAR CONTAINED IN CARBOHYDRATE SWEETENERS. F. D. A. Report
of Sugars Task Force. (1986) 39. 36-38.

32. Tjäderhane, L. and Larmas , M. "A High Sucrose Diet Decreases the
Mechanical Strength of Bones in Growing Rats," Journal of Nurition 128
(1998): 1807-1810.

33. Appleton, N. HEALTHY BONES. Garden City Park, New York:Avery
Publishing, 1989; 19.

34. Beck-Nielsen H., Pedersen O., and Schwartz S. "Effects of Diet on
the Cellular Insulin binding and the
Insulin Sensitivity in Young Healthy Subjects," DIABETES. 15(1978):
289-296 .

35. Thomas, B. J., et al. "Relation of Habitual Diet to Fasting Plasma
Insulin Concentration and the Insulin Response to OralGlucose," Human
Nutrition Clinical Nutrition 36C No.1 (1982): 49-51.

36. Gardner, L., and Reiser, S. "EffectsDietary Carbohydrateon Fasting
Levels of Human Growth Hormone and Cortisol,"PROCEEDINGS OF THE SOCIETY

FOR EXPERIMENTAL BIOLOGY ANDMEDICINE 169 (1982): 36-40.

37. Reiser, S. "Effects of Dietary Sugars on Metabolic Risk Factors
Associated with Heart Disease," NUTRITIONAL HEALTH 3 (1985): 203-216.

38. Hodges, R., and Rebello, T. "Carbohydrates and Blood Pressure,"
ANNALS OF INTERNAL MEDICINE 98 (1983): 838-841.

39. Behar, D, et al. "Sugar Challenge Testing with Children Considered
Behaviorally Sugar Reactive," NUTRITIONAL BEHAVIOR1(1984): 277-288.

40. Grand, E. "Food Allergies and Migraine," LANCET, 1 (1979):955-959

41. Simmons, J. "Is The Sand of Time Sugar?" LONGEVITY. (June1990):
49-53.

42. Appleton, Nancy. LICK THE SUGAR HABIT. Garden City Park, New York:
Avery Publishing Group, 1988.

43. "Sucrose Induces Diabetes in Cat," FEDERAL PROTOCOL 6, No.97
(1974).


44. Cleave, T. The SACCHARINE DISEASE. New Canaan, CT: Keats
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Inc., 1974: p. 131, 132.

45. Vaccaro O, Ruth K. J., Stamler J. "Relationship of PostloadPlasma
Glucose to Mortality with 19-yr Follow-up." Diabetes Care10 (Oct.15
1992):1328-34. Tominaga, M.., et al, "Impaired Glucose Tolerance Is a
Risk Factorfor Cardiovascular Disease, but Not Fasting
Glucose,"Diabetes
Care 22 No. 6 (1999): 920-924.

46. Lee, A. T. and Cerami, A. "Modifications of Proteins and Nucleic
Acids by Reducing Sugars: Possible Role in Aging," HANDBOOK OF THE
BIOLOGY OF AGING. New York: Academic Press, 1990.

47. Monnier, V. M. "Nonenzymatic Glycosylation, the Maillard Reaction
and the Aging Process," JOURNAL OF GERONTOLOGY, 454(1990): 105-110.

48. Dyer, D. G., et al. "Accumulation of Maillard Reaction Products in
Skin Collagen in Diabetes and Aging," JOURNAL OFCLINICAL INVESTIGATION
91 no. 6 (June 1993): 421-22.

49. Rattan, S. I., et al. "Protein Synthesis, Post-translational
Modifications, and Aging." ANNALS OF THE NEW YORK ACADEMY OFSCIENCES
663
(1992): 48-62.

50. Monnier, V. M. "Nonenzymatic Glycosylation, the Maillard Reaction
and the Aging Process," JOURNAL OF GERONTOLOGY, 454(1990): 105-110.

51. Pamplona, R., et al. "Mechanisms of Glycation in Atherogenesis,"
MEDICAL HYPOTHESES 40 (1990): 174-181.

52. . Appleton, Nancy. LICK THE SUGAR HABIT Garden City Park, New York,

Avery Publishing Group (1988).

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OF
THE NEW YORK ACADEMY OF SCIENCE 663: 63.

54. Cerami, A., Vlassara, H., and Brownlee, M."Glucose and Aging,"
SCIENTIFIC AMERICAN (May 1987): 90.

55. Goulart, F. S. "Are You Sugar Smart?" AMERICAN FITNESS(March-April
1991): 34-38.

56. Yudkin, J., Kang, S. and Bruckdorfer, K. "Effects of High Dietary
Sugar," BRITISH JOURNAL OF MEDICINE 281 (November22,1980):1396.

57. Goulart, F. S. "Are You Sugar Smart?" AMERICAN FITNESS(March-April
1991): 34-38.

58. Nash, J. "Health Contenders," ESSENCE 23 (January 1992) 79-81. As
told by Elsie Morris, M.D., of Atlanta, a specialist in allergy and
immunology.

59. Greenberg, Kurt. Interviewed John P. Trowbridge, M.D., "An Update
on
the Yeast Connection," HEALTH NEWS AND REVIEW(Spring, 1990) 10.

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1991): 34-38.

61. Schauss, A. DIET, CRIME AND DELINQUENCY. Berkeley CA: Parker House,

1981.

62. Christensen, L. "The Role of Caffeine and Sugar in Depression," THE

NUTRITION REPORT 9 NO. 3 (March 1991): 17,24.

63. Cornee, J., et al., "A Case-control Study of Gastric Cancer and
Nutritional Factors in Marseille, France," EUROPEAN JOURNAL OF
EPIDEMIOLOGY 11, (1995): 55-65.

64. Yudkin, J. SWEET AND DANGEROUS. New York: Bantam Books,(1974): 129.


65. Reiser, S., et al. Effects of Sugars on Indices on Glucose
Tolerance
in Humans, "AMERICAN JOURNAL OF CLINICAL NUTRITION 43(1986): 151-159.

66. Reiser,S., et al. "Effects of Sugars on Indices on GlucoseTolerance

in Humans," AMERICAN JOURNAL OF CLINICAL NUTRITION 43(1986): 151-159.

67. Kruis, W., et al. "Effects of Diets Low and High in RefinedSugars
on
Gut Transit, Bile Acid Metabolism and Bacterial Fermentation," GUT 32
(1991): 367-370.

68. Monnier, V., "Nonenzymatic Glycosylation, the Maillard Reaction and

the Aging Process," Journal of Gerontology 45 No. 4(1990) B105-111.

69. Persson P. G., Ahlbom, A., and Hellers, G. EPIDEMIOLOGY 3No.1
(1992): 47-52.

70. Yudkin, J. "Metabolic Changes Induced by Sugar in Relation to
Coronary Heart Disease and Diabetes," NUTRITION AND HEALTH 5,No. 1-2
(1987): 5-8.

71. Blacklock, N. J., "Sucrose and Idiopathic Renal Stone, "Curhan, G.,

et al. "Beverage Use and Risk for kidney Stones in Women," ANNALS OF
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73. POSTGRADUATE MEDICINE ,Sept 1969: 45 No. 527:602-07.

74. Moerman, C. J., et al. "Dietary Sugar Intake in the Etiology
ofBiliary Tract Cancer," INTERNATIONAL JOURNAL OF EPIDEMIOLOGY 22
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75. Lenders, C. M., "Gestational Age and Infant Size at BirthAre
Associated with Dietary Intake Among Pregnant Adolescents," JOURNAL OF
NUTRITION 127 (June 1997): 1113-1117.

76. R. M. Bostick,R. M., et al. "Sugar, Meat and Fat Intake,
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77. Ludwig, D. S., et al. "High Glycemic Index Foods, Overeatingand
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78. Hallfrisch, J., et al. "Effects of Dietary Fructose onPlasma
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and Hormone Responses in Normal andHyperinsulinemic Men," Journal of
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THE NEW YORK ACADEMY OF SCIENCE 663 (1992): 63-70.

80. Moerman, C., et al."Dietary Sugar Intake in the Etiologyof Biliary
Tract Cancer," INTERNATIONAL JOURNAL OFEPIDEMIOLOGY 22 No. 2 (April
1993):207-214.

81. Sugar, White Flour Withdrawal Produces Chemical Response,"THE
ADDICTION LETTER (July 1992):4.

82. THE EDELL HEALTH LETTER 10 No.7 (Sept 1991)1.

83. Bernstein, J., et al. "Depression of LymphosyteTransformation
Following Oral Glucose Ingestion." AMERICANJOURNAL OF CLINICAL
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30(1977): 613.

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86. Ludwig, D. S., et al. "High Glycemic Index Foods, Overeating and
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87. PEDIATRICS RESEARCH 38, 4, (1995): 539-542.

88. Blacklock, N. J. "Sucrose and Idiopathic Renal Stone, "NUTRITION
HEALTH, 5 No. 1 & 2 (1987):9-17.

89. Lechin, F., et al. "Effects of an Oral Glucose Load on Plasma
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4-11.


90. Fields, M. JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION17 No.4
(August, 1998): 317-21.

91. Lenders, C. M."Gestational Age and Infant Size at Birth Are
Associated with Dietary Sugar Intake among Pregnant Adolescents,
"JOURNAL OF NUTRITION, 127 No.6 (June1997):1113-7 .

92. De Stefani, E."Dietary Sugar and Lung Cancer: a Case-control Study
in Uruguay," NUTRITION AND CANCER 31 No.2 (1998):132-7.

93. Sandler, Benjamin P. M.D., DIET PREVENTS POLIO. The Lee Foundation
for Nutritional Research, Milwakuee, WI, 1951.

94. Murphy, Patricia, "The Role of Sugar in Epileptic Seizures,"
TOWNSEND LETTER FOR DOCTORS AND PATIENTS, May, 2001, Murphy is Editor
of
Epilepsy Wellness Newsletter.

  #2  
Old December 2nd 05, 03:02 AM posted to misc.kids.breastfeeding,misc.kids.health,misc.kids.pregnancy,sci.med.nutrition
external usenet poster
 
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Default Sugar Accelerates Aging

On 1 Dec 2005 15:55:45 -0800, "Tim Campbell"
wrote:

Sugar Accelerates Aging
http://www.joyfulaging.com/Sugar.htm

(Also see our material on Sugar Substitutes)


--------------------------------------------------------------------

Partially hydrogenated soybean oil and others plus high fructose corn
syrup has caused the incresed occruneces of type 2 diabetes not all
carbs and all sugar.
  #3  
Old December 2nd 05, 05:37 AM posted to misc.kids.breastfeeding,misc.kids.health,misc.kids.pregnancy,sci.med.nutrition
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Default Sugar Accelerates Aging

Tim Campbell wrote:

--------------------------------------------------------------------

The American Dietetic Association website says:
"Sugars really have no direct relationship to any health problem
except
for their role in tooth decay. ... eating sweets doesn't stimulate your

appetite for more."

--------------------------------------------------------------------


Does it really say that? (link please, if you have it)

If so, that's an unfortunately erroneous and stupid thing to say. I
find it hard to believe that this organization would believe such a
thing.

Mark, MD

 




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