Ever since getting more strict on the diet considerations I have gone to a plant based diet with Fat intake very restricted and am doing it strictly for a time frame of which is to treat biofilms and blood to help treat the infections. Well ever since I am craving sugars and reading up on how bad they can be and why helps me ensure I do not give in.. even though you can find many candies and foods that have sugar and no fat.. that make it tempting to use to fulfill the cravings.
I already know this and how bad Sugars are. but reading things like this article help what the body does and how it is a chain reaction and all the issues that it touches and your immune system worst of all..
Just say NO
SUGAR’S EFFECT ON YOUR HEALTH
The average American consumes an astounding 2-3 lbs. of sugar in the form of simple carbohydrates each week. This is not surprising considering sugars in the forms of sucrose (table sugar), dextrose (corn sugar), and high-fructose corn syrup are being processed into many foods such as bread, breakfast cereal, mayonnaise, peanut butter, ketchup, spaghetti sauce, and a plethora of microwave meals. In the last 20 years, we have increased sugar consumption in the U.S. from 26 lbs. to 135 lbs. of sugar per person per year! Prior to the turn of this century the average consumption was only 5 lbs. per person per year! Cardiovascular disease, cancer, and obesity were virtually unknown in the early 1900′s. In particular, high consumption of sugar and high-sugar foods may be associated with a greater risk of pancreatic cancer, American Journal of Clinical Nutrition, Vol. 84, No. 5, 1171-1176, November 2006.
The “glycemic index” is a measure of how food affects blood glucose (sugar) levels with each food being assigned a numbered rating. The lower the rating, the slower the absorption and digestion process providing a more gradual, healthier infusion of sugars into the bloodstream. On the other hand, a high rating means that blood-glucose levels are increased quickly, which stimulates the pancreas to secrete insulin to drop blood-sugar levels. These rapid fluctuations of blood-sugar levels are not healthy because of the stress they place on the body. Typically, foods high in simple carbohydrates have a higher glycemic index when compared to foods containing complex carbohydrates. Again an influx of sugars as simple carbohydrates into the bloodstream upsets the body’s blood-sugar balance, triggering a release of insulin that the body uses to keep blood sugar at a constant and safe level. This immediate release of insulin is one of sugar’s major drawbacks. When this happens the release of growth hormones not only gets inhibited but suppression of the immune system begins. This is not something you want to take place if you want to avoid disease.
Insulin also promotes the storage of fat so that when you eat foods high in sugars you’re making way for rapid weight gain and elevated triglyceride levels, both of which have been linked to cardiovascular disease. Because sugars as refined, simple carbohydrates lack vitamins and minerals, they must draw upon the body’s micronutrient stores in order to be metabolized into the system. When these storehouses are depleted, metabolization of cholesterol and fatty acid is impeded contributing to higher levels of triglycerides and cholesterol. Immediate release of insulin also promotes obesity due to higher fatty acid storage around organs and in subcutaneous tissue folds. On the contrary, sugars in complex carbohydrates (whole grains, nuts, vegetables) tend to be absorbed slower due to their high vitamin, mineral, and fiber content which lessens the impact on blood-sugar levels. The slower absorption of sugars provides us with a steady supply of energy and limits the amount of sugar converted into fat! The low carbohydrate craze gives us the mindset that all carbohydrates are equal and bad. Complex carbohydrates can actually help with weight loss and are a necessary part of a well-balanced diet. Dietary sugars, especially diets high in simple carbohydrates relative to complex carbohydrates, increase risk of colon cancer, Cancer Epidemiology Biomarkers & Prevention, Vol 6, Issue 9 677-685.
It doesn’t matter what disease we are talking about. Whether we are talking about a common cold, cardiovascular disease, cancer or osteoporosis, the root is always going to be at the cellular and molecular level and more often than not insulin is going to have its hand in it. Excess simple carbohydrate consumption has been observed to aggravate asthma, move mood swings, provoke personality changes, increase obesity, muster mental illness, nourish nervous disorders, deliver diabetes, hurry heart disease, grow gallstones, hasten hypertension, and aggravate arthritis. The potential health problems that occur when ingesting these types of carbohydrates on a habitual basis can be readily seen and thus needs to be controlled or avoided as much as possible.
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