Comments on: Is sugar toxic?
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- I've seen it all with diets and weight loss programs. I've heard of of a lot of people having success with this one:
http://*******.com/8yrrr4c - Reply to this comment
- In other news, research now shows that smoking is bad for you.
Seriously? sugar is bad for you, I never knew. - Reply to this comment
- To reach a blood sugar under 100, I cut sugar from my diet, and the foods low in sugar are tasty and yummy. Dr. and Mrs. Amen's cookbook is one great source "Healthy Brain Foods." HOWEVER, I saw the physician's office environment, during the TV segment as toxic...I had a visceral reaction to the mounds of papers. This atmosphere cannot be heart/BP healthy.
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- I wonder if you need to start at the beginning. When a baby is bottle fed and drinks Similac or Enfamil the
FIRST TWO ingredients:CORN SYRUP SOLIDS, SUGAR (SUCROSE). Are we getting our babies addicted to sugar from their birth on and that is why we have so many obese children. What if we put one half the sugar in the formulas...would the new babies really notice a difference...I don't think they would and we would not be setting the babies up to be obese as they grew up. Please consider doing your study from the beginning of a child's life. I would like to hear your response to this. - Reply to this comment
- Interesting program. Unfortunately I was not able to find the published research. Clearly too much sucrose has never been shown to be good for you and multiple research studies have shown that insulin goes up when you eat protein, carbohydrates or fats and animal studies have shown that the link between longevity is inversely related to total caloric intake. The subjects confined to the research center (hopefully not the planned approach for American obesity) were reported to have fat calories replaced by carbohydrate (simple sugar carbohydrates) calories. We are not told how long the study was (or if so I don't remember hearing it) or how many calories participants consumed. We are also not told what happened to insulin levels, triglyceride levels, HDL levels, or anything else for that matter. We are not even told how much the LDL changed. In Ornish's studies, his subjects ate more desserts over time, which resulted in the storage of these excess calories as fat; specifically triglycerides (VLDLc). Since VLDLc is the precursor of LDL, it would be surprising to see substantial increases in LDL and not VLDL. I have looked at MedLine to see if this work has been published and did not find it. Please let me know when and where it will be published in the peer review literature.
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- Interesting program. Unfortunately I was not able to find the published research. Clearly too much sucrose has never been shown to be good for you and multiple research studies have shown that insulin goes up when you eat protein, carbohydrates or fats and animal studies have shown that the link between longevity is inversely related to total caloric intake. The subjects confined to the research center (hopefully not the planned approach for American obesity) were reported to have fat calories replaced by carbohydrate (simple sugar carbohydrates) calories. We are not told how long the study was (or if so I don't remember hearing it) or how many calories participants consumed. We are also not told what happened to insulin levels, triglyceride levels, HDL levels, or anything else for that matter. We are not even told how much the LDL changed. In Ornish's studies, his subjects ate more desserts over time, which resulted in the storage of these excess calories as fat; specifically triglycerides (VLDLc). Since VLDLc is the precursor of LDL, it would be surprising to see substantial increases in LDL and not VLDL. I have looked at MedLine to see if this work has been published and did not find it. Please let me know when and where it will be published in the peer review literature.
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- http://www.youtube.com/watch?v=3hgCtRUfzBU&feature=plcp&context=C459ccc8VDvjVQa1PpcFOCExQRy9mq1cTyQXzUzGOAPc_bJDLe9Y0%3D
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- I would think that if you replace 25% of calories with ANY substance, you can determine that you would have adverse health effects. This is pretty silly science.
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- There was a story (maybe another network or this one within the last year) done on farmers in Iowa and how most of them are millionaires (around start of the Iowan Caucasus). Also, willingly or unwillingly (see "Food Inc" documentary regarding corn seed producers using force and intimidation through hired marines as sales persons to make farmers "BUY" their corn strain (including approved practices and tools-for a non-negotiable or competitive price) and that farmer is probably a member of the Corn Refiners Association and its "high fructose corn syrup is ok in moderation BS" message.
BUT how can you moderate high fructose corn syrup if it is a main ingredient of every product you have eaten today???
Try this:
When you go to the grocery store, look at the ingredients of every item you put in your cart, try choosing products that don't have any of the three ingredients below or have the least amount:
1. Salt
2. High Fructose Syrup
3. Partially Hydrogenated [Vegetable or any variety] Oil
Huh, get the fat free or low fat item and the salt content is through the roof. Because my Husband is Hypertensive my new philosophy on this is flavor through non-sodium spices and to add no salt while cooking and if you want it you can add it at the table! (but be careful, you may find one or both of the other items in non-sodium spice blends)
Monitor High Fructose Syrup - only if you cook from scratch and only buy ingredients at their most basic form...luckily one grocery store in our area is specifically offering products in its own line without this ingredient at competitive prices.
Partially Hydrogenated Vegetable Oil - how much is clogging your arteries? There was a cooking show by dietician Zonya Foco on PBS that showed ways to cut this ingredient out of your diet with substitutions to recipes and literary showed with a measured out amount of Partially Hydrogenated Vegetable Oil on a (plate/bowl/what have you) of how much of this ingredient wouldn't be circulating through your body for that meal.
To finish:
1. Corn production is a racket from start to finish and is F$^*&%* up our lives; and
2. Within the last year I have gone from 182 pounds to (give or take 150-153 pounds) just by conscientiously avoiding products with these ingredients (first, as a hunch while researching how to cope with my ("alleged" [- my doctor's opinion for $20.00 and then $220 for one test- in which I starved myself?, instead of eating trigger food? i.e., fried chicken or eggs!] gall bladder problems) and my daughter's weight issue, then seriously as I started to get super angry. - Reply to this comment
- There was a story (maybe another network or this one within the last year) done on farmers in Iowa and how most of them are millionaires (around start of the Iowan Caucasus). Also, willingly or unwillingly (see "Food Inc" documentary regarding corn seed producers using force and intimidation through hired marines as sales persons to make farmers "BUY" their corn strain (including approved practices and tools-for a non-negotiable or competitive price) and that farmer is probably a member of the Corn Refiners Association and its "high fructose corn syrup is ok in moderation BS" message.
BUT how can you moderate high fructose corn syrup if it is a main ingredient of every product you have eaten today???
Try this:
When you go to the grocery store, look at the ingredients of every item you put in your cart, try choosing products that don't have any of the three ingredients below or have the least amount:
1. Salt
2. High Fructose Syrup
3. Partially Hydrogenated [Vegetable or any variety] Oil
Huh, get the fat free or low fat item and the salt content is through the roof. Because my Husband is Hypertensive my new philosophy on this is flavor through non-sodium spices and to add no salt while cooking and if you want it you can add it at the table! (but be careful, you may find one or both of the other items in non-sodium spice blends)
Monitor High Fructose Syrup - only if you cook from scratch and only buy ingredients at their most basic form...luckily one grocery store in our area is specifically offering products in its own line without this ingredient at competitive prices.
Partially Hydrogenated Vegetable Oil - how much is clogging your arteries? There was a cooking show by dietician Zonya Foco on PBS that showed ways to cut this ingredient out of your diet with substitutions to recipes and literary showed with a measured out amount of Partially Hydrogenated Vegetable Oil on a (plate/bowl/what have you) of how much of this ingredient wouldn't be circulating through your body for that meal.
To finish:
1. Corn production is a racket from start to finish and is F$^*&%* up our lives; and
2. Within the last year I have gone from 182 pounds to (give or take 150-153 pounds) just by conscientiously avoiding products with these ingredients (first, as a hunch while researching how to cope with my ("alleged" [- my doctor's opinion for $20.00 and then $220 for one test- in which I starved myself?, instead of eating trigger food? i.e., fried chicken or eggs!] gall bladder problems) and my daughter's weight issue, then seriously as I started to get P#$$%@. - Reply to this comment
