Comments on: Is sugar toxic?
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- Just because any of us, myself included, have a basic degree in whatever doesn't mean that we understand complex issues. This article isn't 'basic. If we are advanced students of nutrition and biochemistry we might be able to understand this article and how sugar relates to biochemistry. Yes, some form of 'sugar' is in all carbohydrates. That includes bread, fruit, veggies, pasta, grains, and more. This is how alcohol, like beer, whiskey, etc is distilled...the carbohydrate, sugar, in the grains, grapes, whatever, ferments to become the alcohol. Consuming alcohol is consuming sugar. Depending on our individual biochemistry, our bodies can handle sugar, more or less. When I first learned of the relationship between alcohol and sugar, it all started making sense. Why diabetics shouldn't consume alcohol made sense. This isn't to say that consuming grapes or grains is unhealthy. It's way more complex than that, but it's a start to understanding portions of the CBS sugar program. It can be fascinating to research. And, it's not as simple as some people would like to make it.
Yes, everything in moderation is always best. Because of individual biochemistry, moderation sometimes isn't possible for some. It's similar to why do some people get cancer from smoking and some live to be 95 smoking every day. Why are some people born with Type I diabetes, which can't be 'cured', and some develop Type II diabetes as they age...losing weight will often eliminate Type II diabetes, but rarely Type I. Also, as we age, we become insulin resistant. We can't eat as many carbs and sugars as we did when we were 20 without serious weight gain. This means managing 'moderation' with more discipline than ever before.
It does get frustrating when "the media" starts printing what we often think of as doomsday articles about health. Many of us don't really like digging deeper into health issues. We'd rather just touch the surface, complain because we really don't want to become more involved with learning. That is really OK. Some people will live on sugary junk for for most of their lives and not become overweight or develop a cancer. Why? It can be explained by geneticists and others, but most of us, including myself, don't have the higher education or the discipline or even the memory after reading a scientific journal, to find out, or to remember, why. - Reply to this comment
- Sugar is not the issue. The entire diet is. Too much bad and not enough good, and no one is stepping up the heat to regulate the industries making the junk.
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- As someone who has been involved with cancer research for the last 25 years, I appreciated this story regarding "sugar feeding cancer." Tumor cells consume up to 50-times more glucose than healthy, normal cells. However, cancer cells use only a small part of the this huge amount of glucose for energy production. The majority of this simple sugar in cancer cells is used to synthesize ribose molecules, the building blocks of nucleic acids, RNA and DNA. This peculiar characteristic of cancer cell metabolism is called the "Warburg Effect."
Targeting the "Warburg Effect" has great potential for the future of cancer therapies. However, almost all of these potential therapies are still many years away from helping people with cancer today. According to my best knowledge, fermented wheat germ extract, which I had been privileged to invent here in Hungary during the early 1990's, is the only natural compound available so far that can specifically inhibit the uptake and breakdown of glucose in cancer cells and has been used in human clinical studies. These studies in various forms of cancer such as colorectal, oral and melanoma have shown significant increases in patient survival and significant decreases in disease progression, without toxic side effects. These studies can viewed on www.Pubmed.gov , using the key search term "fermented wheat germ extract." - Reply to this comment
- As someone who has been involved with cancer research for the last 25 years, I appreciated this story regarding "sugar feeding cancer." Tumor cells consume up to 50-times more glucose than healthy, normal cells. However, cancer cells use only a small part of the this huge amount of glucose for energy production. The majority of this simple sugar in cancer cells is used to synthesize ribose molecules, the building blocks of nucleic acids, RNA and DNA. This peculiar characteristic of cancer cell metabolism is called the "Warburg Effect."
Targeting the "Warburg Effect" has great potential for the future of cancer therapies. However, almost all of these potential therapies are still many years away from helping people with cancer today. According to my best knowledge, fermented wheat germ extract, which I had been privileged to invent here in Hungary during the early 1990's, is the only natural compound available so far that can specifically inhibit the uptake and breakdown of glucose in cancer cells and has been used in human clinical studies. These studies in various forms of cancer such as colorectal, oral and melanoma have shown significant increases in patient survival and significant decreases in disease progression, without toxic side effects. These studies can viewed on www.Pubmed.gov , using the key search term "fermented wheat germ extract." - Reply to this comment
- Their working on an additive called " Emulin " to fix this. Did anyone else hear about it?
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- I don't think anyone would argue that we, as a group of people, consume far more sugar than is appropriate to maintain healthy bodies. The problem I run into is that it is so difficult to find a good variety of foods that contain only "natural" amounts of sugar without tripling my grocery bill. It's hard to justify eating less healthy to save money, but we are dealing with reality here.
There is actually a product on the market called GC7X that works to basically prevent your body from absorbing sugar. It's a natural supplement and I've read it has been very successful even treating people with diabetes because of the issues they have with sugar.
Has anyone on here tried GC7X? I'd be interested to hear any stories! - Reply to this comment
- High fructose corn syrup is not the same as sucrose, despite what Dr. Lutwig claims. For example, because HFCS has the fructose and glucose components unattached, it is digested differently. There also other components of HFCS which have not been identified as it is made through a secret enzymatic process which the producers (Monsanto) will not reveal.
See this website for details:
http://www.huffingtonpost.com/dr-mark-hyman/high-fructose-corn-syrup-dangers_b_861913.html - Reply to this comment
- I watched this episode the other night and had a question. Are they only referring to "refined Sugar" or does sugar also include those found in fruits, pastas, starches, rice, etc? It was hard to tell from the interview.
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- there are a lot of sugar defenders on here that sound like crack heads.
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- What ever happened to MODERATION?!! I am betting that artificial sweeteners are alot more dangerous than sugar in MODERATION!!! My system can not handle any artificial sweeteners and just that alone is telling me something!
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