By Dean L. Jones
Added sugar is the normal suspect in tearing down a body, however, simple sugars and refined carbohydrates like white flour, noodles, processed-devitalized foods, etc… require little metabolism and enter the bloodstream too rapidly. Consequently, it is sugar trickery when we avoid eating too much added sugar, but the identical dangers arise from the bad processed foods.
The pancreas, the organ that regulates how much insulin is released into the blood can easily be caught off guard by a sudden surge of processed sugar. The importance of insulin is to process starches and sugars to keep blood sugar at an even level. The pancreas will react to do more than it normally does by releasing an overt amount of insulin from an excess amount of insulin, which is what makes a body prone to Type 2 diabetes.
Usually within an hour after eating a lot of processed white foodstuff a dramatic drop in blood sugar will occur, and a resulting feeling of lethargy, mental confusion, weakness, and false feelings of hunger will ensue. Sadly, the eating cycle starts all over again to get back to feeling normal, but the activity of eating more than necessary brings upon weight gain, and not merely because of its caloric content, but because processed white foodstuffs actually slows the body’s metabolism rate.
Generally, bad white foods are white in color and have been critically processed and refined, like flour, rice, pasta, bread, crackers, cereal, table sugar and high-fructose corn syrup. Most white carbohydrates start with flour that has been significantly processed by stripping off the outer layer, thereby eliminating the essential fiber. Sometimes vitamins and/or minerals are added back by the manufacturer to enrich the product to advance consumer appeal. Natural, unprocessed white foods, such as onions, cauliflower, turnips, white beans, and white potatoes are not part of the aforementioned negative group.
Cancer cells need glucose to thrive, and carbohydrates turn into glucose in our body. Therefore, it makes sense that in order to starve the cancer cells, we have to eliminate its primary food source, i.e. the sugars, which include all non-vegetable carbohydrates. This is old news that officially dates back to when a Nobel Prize was awarded in 1934, to Otto Heinrich Warburg (German National), for his research on cancer cell physiology, which clearly demonstrated that cancer cells require sugar to survive and breed.
It is not just cancer, as there are just about 150 diseases directly related to the over-consumption of processed sugars. Added sugar can be convert within the listed ingredients as food manufacturers flourish by keeping consumers fairly addicted to compulsory tastes. So, sugar secrecy becomes a problem in processed food labeling that is often unreliable, as the amount of sugar that is natural versus the amount of added sugar is often times undisclosed, hence making it very important to live SugarAlert!
Dean Jones is an Ethics Advocate, Southland Partnership Corporation (a public benefit organization), contributing his view on certain aspects of foodstuff.