Sugar Blues by William Dufty was a classic book of the mid 1970’s. In a compelling, informal fashion, the book provides a broad historical and political sketch of sugar economics from the 15th century.
Dufty offers layer upon layer of proof that modern mankind is degenerating, devolving as a race, becoming sicker and weaker decade by decade. Certainly nothing since Sugar Blues came out can dispute that idea.
“The body is not built wrongly, but is being used wrongly”
proposed T.L. Cleave, author of a book called The Saccharine Disease, back in 1974, addressing health conditions that he believed to be caused by processed foods, particularly refined sugar, and white flour.
- This small book of 146 pages attempts nothing less than the elaboration of a concept which would provide a common causation for diabetes mellitus, dental caries, pyorrhea, peptic ulcer, obesity, colonic stasis, varicose veins, hemorrhoids, coronary artery disease, and Escherichia coli infections! Surgeon-Captain T. L. Cleave and Dr. G. D. Campbell have coined the designation “The Saccharine Disease” to describe the train of ills following upon the ingestion by man of “refined sugars,” particularly cane or beet sugar, white flour, and—in rice eating countries—milled rice.
- The authors state (as an axiom) that primitive man for half a million years did not ingest refined carbohydrates, that for a brief 5,000 years he has had to cope with “refined carbohydrates” for which the human body was not adapted.
- This, the argument goes, leads to over-consumption. Dietary fat and protein are unchanged, the authors state; hence we do not overeat in these areas.
- Rather than viewing people who are unable to tolerate certain ingredients as defective, we need to recognize that it is the change in our environment — the increase in processed food consumption — that may have led to our ill health.
- The ordinary cane sugar often used in baking, tea and coffee and fermented bevvies is made up of half glucose and half fructose.
- Glucose is in many foods and is the good sugar that our body requires to make and store energy.
- It is the glucose we crave when we need a sugar fix, and our bodies recognize it and use up every calorie.
- Fructose is the interloper.
- That is not to say all fructose is bad and if you eat it in the form of a piece of fruit then you will be fine, thanks to the fibre in the fruit, helping your body digest the fructose.
- It is when fructose is not in its natural form that you will have a problem.
- Even if you do a simple thing like blitzing banana to make a smoothie or juicing apples, then we break down the fibre before consuming.
- Without its fibre bond, the body cannot recognize the fructose so it doesn’t provide an insulin
- response, it moves to the liver unaided to form fatty acids, swimming around the body until they are deposited as body fat.
- Because the body has not recognised the fructose you might as well have not eaten it in the first place, the body will still crave the glucose it wanted in the first place and will insist you try and get yourself more. So instead of having just the one glass of apple juice or one chocolate bar, you will crave another then another.
- If you stick to just the glucose in the first place you are giving your body what it needs and you should feel fully satiated.
- So basically fructose, when not found in whole fruit, is not a good thing to be chomping on.
- Remember that many of the sugars we consider as natural and healthy like honey or maple syrup are also just fructose so has the same effect within the body.
- This is also not to mention the obvious fake sugars out there like nasty sweeteners and corn syrup, again are just fructose.
- In the commercial world, sugar is added to low-fat products, fruit flavoured yoghurts, cereals, sushi, salad dressings, tomato sauce, baked beans and many “health products”.
The ancients only used sugar in medicines …