Dangers of Sugar_ Secrets of Sugar Industry Exposed

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11/18/2015 Dangers of Sugar: Secretsof Sugar Industry Exposed

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Sugar Industry

Secrets Exposed

By Dr. Mercola

Americans have been warnedfor years about thedangers of eating too much fat or salt, but themedia has been relatively silent about sugar, inspite of the countrys rising rates of obesity andfailing health.

Copious research have been published about themany ways excess sugar can damage your health,yet industry continues to defend itscience bedamned.

They want you to continue believing the outdatedmyth that saturated fat is to blame, instead of sugar.

Nevertheless, the wheels of progress continue toturn.

An i nfluential group of medical researchers hasbeen relentless in spreading the word about thestrong associations between sugar consumptionand the rising rates of obesity and major diseases,such as cancer, heart disease, and Alzheimers.

This is not news to the food industry. Theyveactually been hiding the real science about sugarfor decadesdevising w ays to get you even MOREaddicted to their products, regardless of theconsequences to your health.

Its time for everyone to know the truth about thesugar industrys deceptions. In 2012, science

journalist and author Gary Taubes partnered withCristin Kearns Couzens to write Big Sugars SweetLittle Lies. In their expos, featured in MotherJones, they write:

For 40 years, the sugar industrys priorityhas been to shed doubt on studiessuggesting its product makes people sick.On federal panels, industry-fundedscientists cited industry-funded studies to

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Story at-a-glance

Gary Taubes and Cristin Kearns Couzensexpose sugar industry secrets in a MotherJones expos

The sugar industry has known about thedangers of excess sugar since the early 1970s,as evidencedby recently unearthed in ternalindustry documents

Besides concealing sugars health risks, theprocessed food industry has spent billionsengineering processed food to be even moreaddictive

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11/18/2015 Dangers of Sugar: Secrets of Sugar Industry Exposed


dismiss sugar as a culprit.

The Secret World of the Sugar Industry

The documentary The Secrets of Sugar tells the story of how the food industry has known for decades aboutthe links between a processed food diet and disease.

On a mission to change how the sugar industry operates, Colorado Community Care Dentist Cristin KearnsCouzens stumbled upon evidence that they were already worried about sugars role in heart disease as farback as the early 1970s.

Couzens unearthed more than 1,500 pages of internal memos, letters, and reports, buried in the archives ofnow-defunct sugar companies, as well as in the recently released papers of deceased researchers andconsultants who played key roles in the industry's strategy.

The sugar industry was sweating the impending book Pure White and Deadly (1972) by British nutritionistJohn Yudkin, in which he presented decades of research pointing at dietary sugarrather than fatas theunderlying factor in obesity and diabetes.

The Sugar Association secretly funded a white paper called Sugar in the Diet of Man that claimed sugar wasnot only safe and healthy, but important. Not only did they fund it, but they made it appear to be anindependent study.

The Sugar Associations bi ggest apologist was Ancel Keyes who, with ind ustry funding, helped destroyYudkins reputation by labeling him a quack. The smear campaign was a huge success, bringing sugarresearch to a screeching halt.

Those who profit from sugar have always been very adept at crushing dissenting voices everywhere, includingthe halls of science. Silencing sugar allowed fat to continue its notorious reign as dietary villain, despite its lackof scientific support.

The 21st century brought super-sized sodas along with super-sized health problems, and the food industrycontinues to look the other wayhoping you wont catch on to the truth.

Just as Big Tobacco angled to place the blame for cancer elsewhere, Big Sugar has scrambled for cover,

borrowing Big Tobacco tactics such as un dermining science, intimidating scientists, and subverting publichealth policy.

Research Proves Causation: Sugar Increases Chronic Disease Risk

Download Interview Transcript

Its estimated 100 milli on No rth Americans are now d iabetic or pre-diabetic. Evidence is clear that refinedsugar is a primary factor causing obesity and chronic disease, thanks largely to the work of pediatricendocrinologist Dr. Robert Lustig.

Dr. Lustig makes a strong case that sugar could be an important factor in todays chronic disease epidemic.Overloading your liver with more sugar than it can metabolize often creates serious metabolic issues over time.

How much sugar are people consuming? On average, sugar represents 15 percent of the total caloriesconsumed by Americans. Americas use of high fructose corn sweeteners octupled between 1950 and 2000.

The reason for this excess is that Americans rely heavily on processed food, which is simply loaded with sugar,especially fructosesweetening the sugar industrys profits. The food industry sees nearly one trillion dollarsin sales per year, and they couldnt do it without sugar.

Too Much Fructose Is Poison

Called Fructose Is Far More Deadly

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Of all the types of sugar you could consume, refined fructose is by far the most damaging. Research as shownhigh fructose corn syrup (HFCS) is more toxic than table sugar (sucrose). Mice fed a high-HFCS diet hadnearly twice the death rate of mice fed a diet high in sucrose.

Table sugar consists of two molecules, which separate in your gut: fructose and glucose. Glucose travelsthroughout your body and fuels your muscles and brain. But fructose goes straight to your liver, where all sortsof problems result. Your liver turns this fructose into liver fat, which causes a slew of metabolic problems. Forstarters, excess fructose shuts down the part of your brain that tells you when youre full, making overeatinglikely.

The resulting insulin resistance is at the core of a long list of serious health problems, including cancer,Alzheimers, and heart d isease. And the l ist seems to grow longer by the day. R esearch published in TheJournal of the American Medical Association(JAMA) shows your risk of dying from heart disease nearlytriples if 25 percent or more of your daily calories come from sugar.

You may not realize that insulin resistance affects each organ differently. For example, insulin resistance maybe the first step toward the development of hyperlipidemia and cardiovascular disease. Added sugars,especially fructose, may play more of a role than salt in high blood pressure. When certain organs experienceinsulin resistance, specific diseases may develop. A few examples are provided in the table below.

Organ or System Developing InsulinResistance

Disease

Muscles Type 2 diabetes

Liver Nonalcoholic fatty liver disease

Brain Alzheimers disease

Ovaries Polycystic ovary disease

Peripheral Nervous System Neuropathy

Sugar May Be Cancers Best Friend

According to the latest World Cancer Report issued by the World Heal th Organi zation (WHO), cancer is oftenpreventable through lifestyle choices. Sugar is cancers favorite foodat least some forms of cancer. CornellUniversity Professor Lewis Cantley believes di etary sugar not only increases your chances o f developingcancer, but also worsens the outcome if you already have it. Elevated insulin gives cancer tumors a boost bydirecting cancer cells to consume glucose.

Some cancer cells actually contain insulin receptors, harnessing glucose to grow and spread. If you have thistype of cancer, eating sugar is like pouring gasoline on a fire. Knowing how cancer responds to sugar, you canprobably see how obesity can be a marker for increased cancer risk. Obesity has been linked to increased riskfor many types of cancercolon, esophageal, kidney, breast, and pancreaticas well as raising your risk ofdying from the disease.

Sugars Law of Attraction: The Bliss Point

The amount of sugar in processed foods is no accidentthe industry goes to great lengths to scientificallycalculate the exact combination of ingredients that will make you crave a product, which it calls the Bliss Point.Dr. Howard Moskowitz, a long-time food industry consultant, is known as Dr. Bliss. A Harvard-trainedmathematician, Moskowitz tests peoples reactions and finds the optimal amount of sugar for a product

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essentially, he helps them find the Goldilocks zone. And hes made the sugar industry billions. Moskowitzspath to mastery began when he was hired by the US Army to research how to get soldiers to consume morerations in the field.

Over time, soldiers were not consuming adequate rations, finding their ready-to-eat meals so boring that theydtoss them away, half-eaten, and not get all the calories they needed. Through this research, Moskowitzdiscovered sensory-specific satiety. What this means is, big flavors tend to overwhelm your brain, whichresponds by suppressing your desire to eat more.

However, this sensory-specific satiety is overridden by complex flavor profiles that pique your taste buds

enough to be alluring, but dont have a distinct, overriding single flavor that tells your brain to stop eating. Themagic formula gives you the bliss point, enabling the processed food industry to make very deliberate effortsto get you to overeat. Goldilocks combinations of sugar, salt and fat are what make processed foods soaddictive.

Surprising Stealth-Sugars

What amount of sugar is safe? According to Dr. Lustig, while there are individual differences, as a general rulethe safety threshold for sugar consumption seems to be around six to nine teaspoons (25-38 grams) of addedsugar per day. It doesnt take much to exceed that if you eat ANY processed food at all. When you see howmuch sugar is stealthily added to processed and prepared foods, you might be surprised. Everyone expectspastries and sodas to be loaded with sugarno one would be surprised to learn that a can of Coke contains

40 grams.

However, you might be shocked at how much sugar is added to foods you might not even consider to besweet. Take frozen dinners, for example. Prego Fresh Mushroom Italian Sauce boasts 11 grams of sugar. Acan of Campbell s Classic Tomato Soup has 20 grams of sugarmore than two Krispy Kreme Doughnuts. OneHealthy Choice Sweet & Tangy BBQ Chicken dinner contains a liver-crushing 28 grams of sugar.

Even meat products can be awash in sugartake Krave Jerky, for example, marketed as healthy gourmetjerky. A modest size bag (3.5 ounces) of Krave Chili Lime Jerky contains a whopping 39 grams. Of course,they list a serving size as one ounce, but Im guessing most snackers dont eat just one-third of the pouch.

If you were to eat a 3.5-gram pouch, you might as well be eating a candy bar or drinking a can of pop, from thestandpoint of the sugar hit. Even a Hershey Milk Chocolate bar pales in comparison to this jerky, at 24 grams of

sugar. Maybe Krave Jerky should be marketed as meat candy. Not surprisingly, Krave Jerky was justbought by Hershey.

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resolved. This applies to at least half of all Americans. For all others, I recommend limiting your daily fructoseconsumption to 25 grams or less. The easiest way to accomplish this is by swapping processed foods forwhole, ideall y organic foods, which means cooking from scratch with fresh ing redients.

Please refer to my free nutrition plan for a step-by-step guide to making positive changes in your diet. Yousimply cannot achieve optimal health on a diet of processed foods and sugar. By choosing otherwise, youll beboosting your health, as well as sending the sugar industry an important message that youre wise to its liesand deceptions.

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[+] Sources and References
http://www.mercola.com/nutritionplan/index.htmhttp://www.mercola.com/infographics/fructose-overload.htm

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Dangers of Sugar_ Secrets of Sugar Industry Exposed