No matter how good is taste, sugar is not your friend. He can “feel” like your friend when he comforts you (because of the beta-endorphin fire in your brain), but sugar is really your ENEMY..
True, regular consumption of sweet food is one of the worst things you can do for your health. Modern scientific research has shown us, apart from the doubt, that sugar in your food (in all its numerous forms) takes a devastating tribute to your health.

We will look at cancer and sugar further, but let’s first look at trends in sugar consumption in the last 300 years:

In 1700, an average person consumed about 4 pounds of sugar annually.
In 1800, an average person consumed about 18 pounds of sugar annually.
In 1900, individual consumption increased to 90 pounds of sugar annually.
In 2012, more than 50% of Americans consumed 1/2 pound of sugar per day – which meant they had 180 pounds of sugar annually!
In 1890, only 3 out of 100,000 people had diabetes. In 2012, nearly 8,000 of every 100,000 people received a diagnosis of diabetes (and this number is growing steadily)!

Creating our dependence on sugar

“Sugar rush”” was directed at our children. American children consume about 10 times as much sugar then 1900, especially in the form of high fructose corn syrup (HFCS), which is the largest source of calories for an average American!

Highly dependent HFCS contains fructose and glucose, but they are NOT bound together. Thus, fructose is immediately absorbed, going straight into the liver, which converts into fat (VLDL and triglycerides).

Does sugar feed cancer? Research on the relationship between sugar and cancer

Because of the anaerobic respiratory mechanism shown by ALL cancer cells, sugar is the favorite food for cancer! This means that the cancer is feed with sugar. Since half of white sugar in the United States is derived from sugar beets, it should be remembered that most beets are now genetically modified with all associated GMO risks.

This is another reason why “White Death” is need to kept outside of your diet.

If you currently treat some kind of cancer, such as breast cancer or prostate cancer, or simply trying to maintain good nutrition principles, I personally recommend that you avoid white sugar, brown sugar, agave and all artificial sweeteners such as aspartame / Amino sweet, sucralose and saccharin. If you have a candy, it’s best to stick with 100% organic green stevia, xylitol, raw honey, clean maple syrup, molasses and coconut sugar.

In the end … if you want to be healthy, you must take control of your sugar intake and taking control of you and your health!

Ending the Sugar Confusion

It’s easy to confuse you with various sugars and sweeteners, so here is a basic overview:

Saccharide = Sugar
Glucose (known as “dextrose” or “grape sugar”), galactose (“milk sugar”) and fructose (“fruit sugar”) are all “monosaccharides” (i.e., individual sugar molecules) known as “simple sugars”. The difference between them is the way the body metabolized it.
Glucose is the form of energy you plan on. Each cell in your body uses glucose for energy.
High amounts of fructose are very harmful to the body. If body does not burn immediately energy, it travels directly into the liver where it is converted into triglycerides (fats). Excess triglycerides increase resistance to insulin (and insulin production), and people get diabetes.
Simple sugars can be combined to form more complex sugars, such as sucrose (a “sugar table”) that is “disaccharide” consisting of 50% glucose and 50% fructose.
Quite honestly, white sugar should be considered an “industrial product” rather than “food”.
“Brown Sugar” is a white sugar mixed with molasses.
“Raw” sugar is not really raw. It’s cooked, and most minerals and vitamins are gone. But it’s probably a bit better than refined white sugar because it has little residual molasses.
Aspartame or AminoSweet is a neurotoxic rat poison … do I have to say more?
Splenda (sucralose) is NOT sugar, despite a misleading marketing slogan, “made of sugar”. Splenda is a chlorinated artificial sweetener in line with aspartame.
Honey is about 50% fructose, but in natural (raw and non-pasteurized) form contains many health benefits. Buying honey that is local and unpasteurized is the best.

Stevia is an extremely sweet plant that comes from the list of South American stevia plants, which is completely safe (in its natural form). Green stevia is a whole plant, while white stevia is processed and often contains other ingredients such as natural flavors or dextrose – a form of sugar. 100% organic green stevia in your natural state is what you want.
Agava nectar is produced from an agave plant, which is a cactus. Sounds natural, is not it? Like a maple syrup, or honey from a hive. It’s not just that. Agava is highly processed, while the final product is not nearly as resembling an original plant of agave. In addition, agave is about 80% fructose (much larger than honey and maple syrup).
HFCS (high fructose corn syrup) is 55% fructose and 45% glucose. Mostly genetically modified. Stay away!
Rapadura is pure juice extracted from sugar cane.
Coconut sugar is made from sweet watery sap that drops from cut flower buds of coconut palm. It has a low glycemic index (GI) and is rich in amino acids. It has less than 10% of fructose, where sucrose is the primary component.
Xylitol is a sweetener known as “sugar alcohol” (or polyol). Sugar alcohols are neither sugars nor alcohols – they are carbohydrates (with structures that resemble sugar and alcohol). Xylitol is extracted from corn or birch pulp. Unlike sugar, xylitol slowly absorbs, does not cause a rapid increase in blood sugar, and does not require immediate reaction of the insulin from the metabolic organism. Moreover, many studies have shown that it actually helps to prevent caries, ear infections, and some evidence suggests that it helps prevent gum disease because xylitol is anti-bacterial. However, Xylitol has some potential adverse health effects (especially gastrointestinal problems) and should be used with caution.

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