Sugar: the sweetest way to wreck your health
About 20 years ago, Nancy Appleton, PhD, began researching all of the ways in which sugar destroys our health. Over the years the list has continuously expanded, and now includes 141 points. Here’s just a small sampling (the entire list can be found on her blog).
■Sugar feeds cancer cells and has been connected with the development of cancer of the breast, ovaries, prostate, rectum, pancreas, lung, gallbladder and stomach.
■Sugar can increase fasting levels of glucose and can cause reactive hypoglycemia.
■Sugar can cause many problems with the gastrointestinal tract, including an acidic digestive tract, indigestion, malabsorption in patients with functional bowel disease, increased risk of Crohn’s disease and ulcerative colitis.
■Sugar can interfere with your absorption of protein.
■Sugar can cause food allergies.
■Sugar contributes to obesity.
But not all sugar is created alike. White table sugar (sucrose) is composed of two sugars: glucose and fructose. Glucose is an important nutrient in our bodies and is healthy, as long as it’s consumed in moderation. Fructose is a different story.
Fructose is found primarily in fruits and vegetables, and sweeteners like sugar and high-fructose corn syrup (HFCS). A recent USDA report found that the average American eats 152 pounds of sugar each year, including almost 64 pounds of HFCS.
Unlike glucose, which is rapidly absorbed into the bloodstream and taken up by the cells, fructose is shunted directly to the liver where it is converted to fat. Excess fructose consumption causes a condition called non-alcoholic fatty liver disease (NAFLD), which is directly linked to both diabetes and obesity.
A 2009 study showed that shifting 25% of dietary calories from glucose to fructose caused a 4-fold increase in abdominal fat. Abdominal fat is an independent predictor of insulin sensitivity, impaired glucose tolerance, high blood pressure, high cholesterol, high triglycerides and several other metabolic diseases.
In a widely popular talk on YouTube, Dr. Robert H. Lustig explains that fructose has all of the qualities of a poison. It causes damage, provides no benefit and is sent directly to the liver to be detoxified so that it doesn’t harm the body.
For more on the toxic effects of fructose, see The Perfect Health Diet and Robert Lustig’s YouTube talk: Sugar, The Bitter Truth.
Soy: another toxin promoted as a health food
Like cereal grains, soy is another toxin often promoted as a health food. It’s now ubiquitous in the modern diet, present in just about every packaged and processed food in the form of soy protein isolate, soy flour, soy lecithin and soybean oil.
For this reason, most people are unaware of how much soy they consume. You don’t have to be a tofu-loving hippie to eat a lot of soy. In fact, the average American – who is most definitely not a tofu-loving hippie – gets up to 9% of total calories from soybean oil alone.
Whenever I mention the dangers of soy in my public talks, someone always protests that soy can’t be unhealthy because it’s been consumed safely in Asia for thousands of years. There are several reasons why this isn’t a valid argument.
First, the soy products consumed traditionally in Asia were typically fermented and unprocessed – including tempeh, miso, natto and tamari. This is important because the fermentation process partially neutralizes the toxins in soybeans.
Second, Asians consumed soy foods as a condiment, not as a replacement for animal foods. The average consumption of soy foods in China is 10 grams (about 2 teaspoons) per day and is 30 to 60 grams in Japan. These are not large amounts of soy.
Contrast this with the U.S. and other western countries, where almost all of the soy consumed is highly processed and unfermented, and eaten in much larger amounts than in Asia.
How does soy impact our health? The following is just a partial list:
■Soy contains trypsin inhibitors that inhibit protein digestion and affect pancreatic function;
■Soy contains phytic acid, which reduces absorption of minerals like calcium, magnesium, copper, iron and zinc;
■Soy increases our requirement for vitamin D, which 50% of American are already deficient in;
■Soy phytoestrogens disrupt endocrine function and have the potential to cause infertility and to promote breast cancer in adult women.
■Vitamin B12 analogs in soy are not absorbed and actually increase the body’s requirement for B12;
■Processing of soy protein results in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines;
■Free glutamic acid or MSG, a potent neurotoxin, is formed during soy food processing and additional amounts are added to many soy foods to mask soy’s unpleasant taste; and,
■Soy can stimulate the growth of estrogen-dependent tumors and cause thyroid problems, especially in women.
Perhaps most alarmingly, a study at the Harvard Public School of Health in 2008 found that men who consumed the equivalent of one cup of soy milk per day had a 50% lower sperm count than men who didn’t eat soy.
In 1992, the Swiss Health Service estimated that women consuming the equivalent of two cups of soy milk per day provides the estrogenic equivalent of one birth control pill. That means women eating cereal with soy milk and drinking a soy latte each day are effectively getting the same estrogen effect as if they were taking a birth control pill.
This effect is even more dramatic in infants fed soy formula. Babies fed soy-based formula have 13,000 to 22,000 times more estrogen compounds in their blood than babies fed milk-based formula. Infants exclusively fed soy formula receive the estrogenic equivalent (based on body weight) of at least five birth control pills per day.