Posts Tagged ‘fructose’

Monday Moaning

The world is slowly waking up.

Realising the major causes of obesity; organisations are trying to get the governments to listen.

But the governments don’t want to listen, there’s too much lobbying and money involved.

One article I read:

Shoppers ‘misled’ over level of fat, sugar and salt in food

Call for ban on promoting foods claiming to be healthy but which actually contain high levels of sugar, fat and salt – The Guardian Recommended reading

Is on the right track.

Another:

Health group calls for ‘sugar tax’ to cut child obesity

BBCNews More recommended reading

Is barking up the wrong tree, close to the right one, but not close enough.

The blame is put on sugar, maybe true, but the real culprit is High Fructose Corn Syrup that is replacing true sugar in the majority of sodas and prepared foods.

Generally, the public, and these do good organisations are unaware of HFCS; and the industries want to keep it that way.

Instead of a sugar tax, although it’s a good idea, they should be calling on a double or triple tax on any product that contains HFCS. Better still they should be calling for a complete ban on the poison.

HFCS is cheaper than true sugar, ergo more profits.

What is the problem?

As I see it, supported by reading many sources, sugar is 50% sucrose & 50% fructose.

HFSC is 55-60% fructose and correspondingly less sucrose.

Doesn’t sound too bad…

But this imbalance, however it appears slight is the problem. Our bodies cannot process the excess fructose, it goes straight to the liver and becomes fat.

Therefore, an increase in obesity.

Everybody is clamouring about the obesity epidemic, but nobody is putting the blame where it belongs.

Which foods contain HFCS?

These…

high-fructose-corn-syrup

And these…

HFCS foods

And these…

sugary_drinks_670

And nearly every other product you buy at the supermarket or fast food outlet.

Obese-Kids1First introduced into the American food industry in the 1970s, HFCSs were used in sodas from 1984.

Looking at this graph can you see the rise in childhood obesity beginning in 1980s?

And, continuing to rise rapidly since then.

It’s only in recent years with a little awareness that there has been a slight dip.

The rapid rise in obesity in the U.S. correlates to the introduction of HFCS into processed food.Source

There’s another issue:

As Addictive As Cocaine: HFCS – America’s Most Deadly Addiction?

From the Trenches well worth reading because it contains info about bees too.

Much has been said on both sides of the Atlantic about declining bee populations.

179415_417355531696316_508717335_nIf you don’t have bees, you don’t have pollination; you don’t have pollination, you don’t have food.

Sugar is a problem, but nowhere near the problem of HFCSs

We have to get the governments to put the blame where it belongs; instead of saying kids need to exercise more, sure they do, BUT THAT’S NOT THE PROBLEM! That’s just passing the buck.

We have to take personal responsibility and shun these products.

We have to send a strong message, because if we don’t, we’ll have more cases

Do you want this…

stock-obese-kids-a

…as the future for your kids?

 

 

Make you Fink on Friday

Gout surge blamed on sweet drinks

Gout was once a common complaint in men as this 1799 cartoon shows. Copyright Wellcome Trust Medical Photographic Library

Sugary drinks have been blamed for a surge in cases of the painful joint disease gout.

Men who consume two or more sugary soft drinks a day have an 85% higher risk of gout compared with those who drink less than one a month, a study suggests.

Cases in the US have doubled in recent decades and it seems fructose, a type of sugar, may be to blame, the British Medical Journal study reports.

UK experts said those with gout would be advised to cut out sugary drinks.

About 1.5% of the UK population currently suffers from gout and there has been an increase in numbers over the last 30 years – although the condition is more associated with Victorian times.

The symptoms of painful, swollen joints, mainly in the lower limbs, are caused when uric acid crystallises out of the blood into the joints.

US and Canadian researchers said the increase in cases had coincided with a substantial rise in the consumption of soft drinks.

Previous research had also shown that fructose increases levels of uric acid in the bloodstream.

Diet

To look in more detail, the team carried out a 12-year study of 46,000 men aged 40 years and over with no history of gout, asking them regular questionnaires about their diet.

Over the period, 755 newly diagnosed cases of gout were reported.

The risk of developing the condition was significantly increased with an intake level of five to six servings of sugary soft drink per week.

This link was independent of other risk factors for gout such as body mass index, age, high blood pressure and alcohol intake.

Diet soft drinks did not increase the risk of gout but fruit juice and fructose rich (my emphasis, think HFCS) fruits (apples and oranges) were associated with a higher risk, the researchers said.

But this finding needs to be balanced against the benefit of fruit and vegetables in preventing other chronic disorders like heart disease and stroke.

Dr Hyon Choi, from the University of British Columbia, in Vancouver said dietary advice for gout had focused on restricting purine-rich foods, such as red meat and beer.

He said practitioners should advise patients with gout to reduce their fructose intake.

“I can think of some situations, for example in severe treatment failure gout, where reducing sweet fruits, such as oranges and apples could help,” he added.

Dr Andrew Bamji, president of the British Society for Rheumatology, said anecdotally cases of gout appeared to be rising.

“When you think about it, it makes a lot of sense in that fructose inhibits the excretion of uric acid.

“I will certainly change my advice to patients and I suspect the number drinking fructose is quite large.”

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Monday Moaning

I must admit that I was stuck for something to moan about this morning, so I had a nap.

I often do this in the vain hope that inspiration will up and slap me silly.

It doesn’t always work, and it didn’t this morning. So I got up and made bacon and eggs for a late breakfast.

It was when I switched on the TV to watch as I ate, I heard a doctor talking

absolute unadulterated bullshit!

That was the inspiration I needed.

The programme was a popular live talk show shown throughout Brazil daily and the subject today was fat overweight  women and their self-esteem.

The doctor stated that “over weight was caused by people’s addiction to carbohydrates.”

Man has been using high carbohydrate food since he stopped being a hunter-gatherer and discovered agriculture; corn being the principle crop.

But prehistoric man never had a weight problem!

evolution_of_manprocessed foodThe weight problem didn’t start until man became addicted to junk food. Not only junk/fast/processed food, but still more recently than that.

All these and more have HFCS

All these and more have HFCS

The real overweight problem began when we began to meddle with GMOs, and further with the replacement of sugar in soft drinks (sodas) and other sweetened foods with HFCS.

These are the real culprits, particularly the latter.

To make it worse companies have produced diet and Zero soft drinks using artificial sweeteners like aspartame and sucralose, 200x sweeter than sugar. These sweeteners affect every organ in your body from the brain down. They disrupt thinking and learning, they play havoc with hormones and much more.

You have to look at why HFCS is a danger. Sugar (cane and beet) is almost pure sucrose, whereas HFCS is, roughly, 45% glucose and 55% fructose. YOUR BODY CANNOT PROCESS THE FRUCTOSE!

Therein lies the problem.

Once again we have the manufactures claiming HFCS is similar to table sugar, but independents say otherwise.

To hear a doctor spouting that carbohydrates are the problem, and ignoring the glaring fact that HFCS is by far the greater threat, makes me wonder where the medical profession has its head today; I believe well lodged in its nether regions.

There is another culprit, and that is we spend too much time on our fat acres and not enough time walking, working and exercising. Cars are the biggest problem there, but that’s another moan for another day.

 

Update

arethink-your-drinks-sugar1sdfI have updated the Make you Fink on Friday post with a warning published in The Guardian.

New words to learn…

The “diabesity” epidemic

Salt: Villain or Super Hero?

Why Your Body Needs Salt: Unrefined natural salt provides two elements – sodium and chloride – that are essential for life. Your body cannot make these elements on its own; you must get them from your diet. Some of the many biological processes for which salt is crucial include:

* Being a major component of your blood plasma, lymphatic fluid, extracellular fluid, and even amniotic fluid

* Carrying nutrients into and out of your cells

* Maintaining and regulating blood pressure

* Supporting healthy glial cell populations in your brain, which are essential for forming the protective coating known as myelin that surrounds the portion of the neuron that conducts electrical impulses, as well as other vital neurological functions

* Helping your brain communicate with your muscles, so that you can move on demand via sodium-potassium ion exchange

Sodium plays a critical role in body physiology. It controls the volume of fluid in the body and helps maintain the acid-base level. About 40 percent of the body’s sodium is contained in bone, some is found within other organs and cells, and the remaining 55 percent is in blood plasma and extracellular fluids. Sodium is important in proper nerve conduction, in aiding the passage of various nutrients into cells, and in the maintenance of blood pressure.

Sodium-dependent enzymes are required for carbohydrate digestion, to break down complex carbohydrates and sugars into monosaccharides such as glucose, fructose and galactose; sodium is also involved in transporting these monosaccharides across the intestinal wall. Although salt is the most common dietary source for these essential elements, sodium is also available from various foods that contain sodium naturally. Chloride ions also help maintain proper blood volume, blood pressure, and pH of body fluids. Chloride is the major extracellular anion and contributes to many body functions including the maintenance of blood pressure, acid-base balance, muscular activity, and the movement of water between fluid compartments. Chloride is the major component of hydrochloric acid, which is needed for protein digestion. Symptoms of hypochlorhydria (low hydrochloric acid) include bloating, acne, iron deficiency, belching, indigestion, diarrhea and multiple food allergies. Chloride is available in very few foods, and adequate chloride must be obtained from salt.”

HFCS = Poison

Did Salt Get the Blame When Fructose Was Really at Fault? Many of you have likely heard of the DASH diet, which stands for Dietary Approaches to Stop Hypertension, and which is very low in salt, consisting largely of fresh vegetables and fruits, lean protein, whole grains, and low-fat dairy. This is the diet used in the DASH-sodium study – the ONE study that was conducted to determine whether or not a low-salt diet would control hypertension. People on DASH diets did show reduced hypertension, but researchers were so eager and personally invested in proving their salt theory that they completely overlooked other factors – like the fact that the DASH diet is also very low in sugar, including fructose.

Hypertension is actually promoted far more by excess fructose than excess salt, and the amount of salt Americans eat pales in comparison to the amount of fructose they consume on a daily basis. I’m convinced that sugar/fructose – rather than salt – is the major driving force behind our skyrocketing hypertension rates. (If you’re struggling with hypertension, you can read my full recommendations for normalizing your blood pressure ). Blood pressure drops as much in low-sugar studies as it did in the DASH-sodium study, but this fact has been conveniently ignored.

Is Salt Really Linked to Heart Disease? Last year a meta-analysis of seven studies involving more than 6,000 people found no strong evidence that cutting salt intake reduces the risk for heart attacks, strokes or deathiv. In fact, it was salt restriction that actually increased the risk of death in those with heart failure. Furthermore, research in the Journal of the American Medical Association revealed that the less sodium excreted in the urine (a marker of salt consumption), the greater the risk of dying from heart diseasev. The study followed 3,681 middle-aged healthy Europeans for eight years. The participants were divided into three groups: low salt, moderate salt, and high salt consumption. Researchers tracked mortality rates for the three groups, with the following results:

1. Low-salt group: 50 people died

2. Moderate salt group: 24 people died

3. High-salt group: 10 people died

The risk for heart disease was 56 percent higher for the low-salt group than for the group who ate the most salt!

Dangers of a Low-Salt Diet: The simple truth is, there are very real risks from eating too little salt, and population-wide recommendations to restrict salt intake to very low levels could in fact increase rates of a wide range of diseases. WAPF explains, as reported by Globe Newswire: “Recent studies show a correlation of salt restriction with increased heart failure and with insulin resistance leading to diabetes. Studies show that even modest reductions in salt cause an increased risk of cardiovascular disease. Higher incidence of inflammatory markers and altered lipoproteins are also found by researchers evaluating those on salt-reduced diets. These factors are precursors to metabolic syndrome, which predicts heart problems and diabetes.”

In one study by Harvard researchers, a low-salt diet lead to an increase in insulin resistance, which is a risk factor for type 2 diabetes – and the change occurred in just seven days! Other research has found salt restriction may play a role in:

* Increased death rates among people with type 1 or type 2 diabetes

* Increased falls and broken hips, and decreased cognitive abilities, among the elderly

* Giving birth to babies of low birth weight

* Poor neurodevelopmental function in infants

Drinking more wtare than your body can lose: Hyponatremia

There is also a condition in which you have too little sodium. This is known as hyponatremia, where your body’s fluid levels rise and your cells begin to swell. This swelling can cause a number of health problems, from mild to severe. At its worst, hyponatremia can be life threatening, leading to brain swelling, coma and death. But mild to moderate hyponatremia has more subtle effects that you or your health care provider may not even connect with a sodium-deficiency problem, including: Nausea, vomiting, and changes in appetite, headache, confusion, hallucinations, loss of energy, fatigue, urinary incontinence, nervousness, restlessness and irritability, and other mood changes, muscle weakness, spasms or cramps, seizures, unconsciousness, coma.

There are other dangers to salt restriction, too, which WAPF outlined in their report — dangers that many are apt to overlook:

Looks like salt, tastes like salt.... but it's NOT what your body needs

* Chemical salt alternatives: As food manufacturers seek to lower salt levels in their foods, salt substitutes like Senomyx are on the rise. Along with potential dangers from Senomyx itself (which does not require extensive testing and, as WAPF states, “would seem to be nothing more or less than a neurotrophic drug”), it’s possible that eating foods that taste salty but actually do not satisfy our sodium requirements may trigger us to keep eating more and more until these requirements are met … a recipe for obesity in the making.

* A loss of nutrient-dense foods: Certain nutritious foods, such as raw milk cheese and lacto-fermented vegetables, depend on high levels of salt for production. If salt becomes increasingly restricted, it could harm the production of these nutrient-dense foods.

Some Types of Salt Are More Dangerous: When you add salt to your diet, the type matters greatly. Today’s table salt has practically nothing in common with natural salt. One is health damaging, and the other is healing. Natural salt is 84 percent sodium chloride, and processed salt is 98 percent. So, what comprises the rest? The remaining 16 percent of natural salt consists of other naturally occurring minerals, including trace minerals like silicon, phosphorous and vanadium. But the remaining two percent of processed salt is comprised of man-made chemicals, such as moisture absorbents, and a little added iodine.

Iodised salt on your table

You might be tempted to think “salt is salt,” but even the structure of processed salt has been radically altered in the refining process. Refined salt is dried above 1,200 degrees Fahrenheit, and this excessive heat alone alters the natural chemical structure of the salt. What remains after ordinary table salt is chemically “cleaned” is sodium chloride. The processed salt is not pure sodium chloride but is only 97.5 percent sodium chloride and anticaking and flow agents are added to compromise about 2.5 percent. These are dangerous chemicals like ferrocyanide and aluminosilicate. Some European countries, where water fluoridation is not practiced, also add fluoride to table salt. In France, 35 percent of table salt sold contains either sodium fluoride or potassium fluoride and use of fluoridated salt is widespread in South America.

More than 80 percent of the salt most people consume is from processed foods. Indeed, there is far too much sodium in processed foods. But you shouldn’t be eating those foods anyway – sodium is just one of MANY ingredients in packaged foods that will adversely affect your health. The salt added to these convenience foods is bleached out, trace mineral deficient and mostly sodium – as opposed to natural salt, which is much lower in sodium. The more you can move toward a diet of whole organic foods in their natural state, the healthier you’ll be – whether it’s veggies, meat, dairy products, or salt.

Natural Salt

Given that salt is absolutely essential to good health, I recommend limiting processed foods (most of which are high in processed salt) and processed salt and switching to a pure, unrefined salt. My favorite is an ancient, all-natural sea salt from the Himalayas. So, generally speaking, it is perfectly fine to salt your food to taste, provided the salt you’re using is natural and unrefined.

Source: “Salt: This Forbidden Indulgence Could Actually Spare You a Heart Attack”

by Dr. Mercola from the blog: Running ‘Cause I Can’t Fly
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NB: I have not reproduced the entire article, but rather the more salient (excuse the pun) points.
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Opinion:

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So here we have another case where the government agencies are going off half cocked believing erroneous data from case studies that were reliant on vested interests.
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Doesn’t this sound all too common?
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What I construe from all this is that we need salt, any restriction in salt intake can cause quite a myriad of problems in the majority of people, while it is a distinct minority that benefit.
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The real enemies are fructose (High-fructose corn syrup – HFCS) and refined salt which is found on most tables and processed foods.
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To really balance the problem we have to eliminate HFCS and return to using natural salt.

Make you Fink on Friday

High Fructose Corn Syrup

There has been much written about this insidious stuff, and none of it good. It has invaded the world as a glucose substitute.

Recent figures show that our body, while it needs sugar, it doesn’t need it in large quantities. A recent survey showed that Americans are consuming it at the alarmingly high rate of 150 grams (5¼ ounces ) per day, whereas the body only requires 15 grams (½ ounce).

HFCS is the main source of calories in the United States. As well as containing mercury, a known carcinogen, cancer cells feed on high-fructose corn syrup after it is metabolized by the liver. The link between refined sugar and cancer add further evidence to the reports of many health experts and scientific studies that have drawn the connection between excess sugar consumption and the development of cancer. Researchers have shown that fructose directly contributes to cancer risk and other health problems, including:

* DNA damage

* Inflammation

* Altered cellular metabolism

* Increased production of free radicals

As much as 80 percent of all cancers enhance or mimic the effect of insulin on the tumor cells. Fructose and glucose metabolism are quite different and it has been shown that cancer cells can readily use fructose to increase proliferation.

Even more concerning is that the scientists conducting the research used pancreatic cancer cells, widely considered to be the most deadly form of cancer. The discovery was monumental because not only did the researchers prove that tumor cells feed on sugar (glucose), but the tumor cells used fructose for cell division in order to speed up the growth and spread of the cancer. Fructose consumption actually led to a massive increase in tumor cell growth and proliferation way beyond that of glucose.

Cancer-feeding fructose is what the majority of Americans are consuming on a daily basis, to the point where high-fructose corn syrup is their number one source of calories. Even children are consuming excessive amounts of sugar in juice boxes, candy, and even ‘healthy’ sports beverages.

As cancer rates continue to explode, it is vital that dietary changes are made involving the removal of fructose from the global food supply.

NB: This post has been paraphrased from this post on Running ‘Cause I Can’t Fly

Another post worth reading from The Almighty Dad

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