Why Sugar is “The White Death”

[Quotes/links below are from The Truth About Cancer, Dr. Mercola, and other sources.]

I have learned to make good tasting desserts and drinks using honey and other sweeteners in their natural form and using much smaller amounts of them, as little as possible. I also use whole grains and as pure ingredients as possible. I would love to do all my cooking and eating only with what GOD/ELOHIM made! AMEN!

What GOD/ELOHIM made is not broken up or chemically manufactured or full of pesticides, etc. What GOD/ELOHIM made is whole and beneficial to our bodies. What man manufactures and modifies and gets lazy about, thus taking short cuts, is not food and does us no or little good which more and more science research proves.

Remember, what we do to the least of these we do to HIM, AMEN!

[ELOHIM is the Hebrew word for “GOD” and who I believe is FATHER/SON/HOLY SPIRIT]

http://thetruthaboutcancer.com/sugar-white-death/# [quotes below]

[“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).

According to Dr. Joseph Mercola:

“Fructose also tricks the body into gaining weight by fooling your metabolism (it turns off the appetite-control system). Fructose does not appropriately stimulate insulin, which in turn does not suppress ghrelin (the “hunger hormone”) and doesn’t stimulate leptin (the “satiety hormone”), which together result in your eating more and developing insulin resistance.” This process also suppresses the immune system.

But just because you avoid HFCS doesn’t mean that you’re in the clear. Excess intake of ALL processed sugars results in compromised immune function (decreasing the white blood cells’ ability to destroy bacteria), obesity, and diabetes.

And if that’s not enough, keep in mind that sugar is HIGHLY addictive! That’s right! Dr. Serge Ahmed of Bordeaux, France, has been working with rats and giving them the choice between cocaine and sugar. Guess which one wins, time and again?

That’s right … sugar!

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. People get addicted to eating sugar, whereby they need it to feel “normal” and they undergo “withdrawal” if they cut sugar from their diets. If they go “cold turkey” for a few days, their brain will begin to produce dopamine on its own, but the discomfort of the withdrawal process keeps many “sugar addicts” trapped in their addiction.

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?

I personally recommend that you avoid white sugar, brown sugar, agave, and all artificial sweeteners such as aspartame/AminoSweet, sucralose, and saccharin. 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.”]

Sugar can also metabolize into alcohol and can have the same effect as alcohol in our bodies:

http://en.wikipedia.org/wiki/Ethanol_fermentation [quote below]

[“Alcoholic fermentation, also referred to as ethanol fermentation, is a biological process in which molecules such as glucose, fructose, and sucrose are converted into cellular energy and thereby produce ethanol and carbon dioxide as metabolic waste products. Because yeasts perform this conversion in the absence of oxygen, alcoholic fermentation is considered an anaerobic process.”]

Alcoholic fermentation occurs in the production of alcoholic beverages and ethanol fuel, and in the rising of bread dough.



[This is what happens when the condition is recognizable. Considering what people typically eat and the poor health many are in, how many people have a mini brewery going on in their bodies that may produce small enough quantities that they live and deal with the effects daily unknowingly but it is not enough to cause the major issue talked about above? I would love to see a study done on this!]

http://articles.mercola.com/sites/articles/archive/2012/05/07/the-sweetener-that-is-more-dangerous-than-alcohol.aspx [a lot of good information, please read – a few quotes below]

[“Sucrose (table sugar) is 50 percent glucose and 50 percent fructose. High fructose corn syrup (HFCS) is anywhere from 42 to 55 percent fructose depending on which type is used. Glucose is the form of energy your body is designed to run on. Every cell in your body uses glucose for energy, and it’s metabolized in every organ of your body; about 20 percent of glucose is metabolized in your liver. Fructose, on the other hand, can only be metabolized by your liver, because your liver is the only organ that has the transporter for it.

Since all fructose gets shuttled to your liver, and, if you eat a typical Western-style diet, you consume high amounts of it, fructose ends up taxing and damaging your liver in the same way alcohol and other toxins do. In fact, fructose is virtually identical to alcohol with regards to the metabolic havoc it wreaks. According to Dr. Lustig, fructose is a “chronic, dose-dependent liver toxin.” And just like alcohol, fructose is metabolized directly into fat—not cellular energy, like glucose. So eating fructose is really like eating fat—it just gets stored in your fat cells, which leads to mitochondrial malfunction.”]