Category Archives: General

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Fat Chance: Beating the odds against sugar, processed food, obesity, and disease by Robert H. Lustig

Obesity epidemic caused by too much sugar?

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Gut instincts: The secrets of your second brain by Emma Young

New Scientist 15th December 2012 page 39

Interesting view of the Enteric Nervous System.  This is a great article. Very timely before the festivities. I should however point out that there is much evidence that fructose damage (AGE and Sugar-Damage) to leptin receptors is on the increase in modern diets. The consequences are that people do not know when to stop eating. Again it is sugar that drives obesity not the fats. It is the fats make us feel satisfied and stop eating. Hence the success of traditional Lo-Carb Hi-Fat diets in creating better health profiles.

New Scientist

Guts and Psychology Syndrome

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Dr Natasha Campbell-Mc Bride MD (ISBN0954852028) has much practical advice on the relationship between Brains and Digestive System in a range of disorders.

Natasha

What You Eat – It makes you think!

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Link to petition and it seems Fructose is the bad guy

Already more than 347 million people worldwide have diabetes and every 10 seconds 2 are added and 1 passes away from death. The latest counting was in 2004, an estimated 3.4 million people died from consequences of (high blood sugar). More than 80% of diabetes deaths occur in low- and middle-income countries and the counting is presumably exceeding the 500 million, taking in consideration that sugar is highly consumed in 3th world countries where counting’s are difficult. Poverty increases intake of sugar when different food is unavailable and where food is too expensive for the purse. Considering that less money in the purse results in purchase of cheaper food means also often purchase of processed foodstuffs wherein the producers added sugars to make the taste good and to fill to compete to better quality. The WHO projects that; diabetes deaths will increase by two thirds between 2008 and 2030. Here a short list of health risks: Sugar contributes to obesity. Sugar upsets the mineral in the body. Sugar contributes to the reduction in defense against bacterial infection (infectious diseases). Sugar causes a loss of tissue elasticity and function, the more sugar you eat the more elasticity and function you lose. Sugar reduces high density lipoproteins. Sugar leads to chromium deficiency. Sugar leads to cancer of the ovaries. Sugar causes copper deficiency. Sugar interferes with absorption of calcium and magnesium. Sugar raises the level of neurotransmitters: dopamine, serotonin, and norepinephrine. Sugar malabsorption is frequent in patients with functional bowel disease. High intake of sugar increases the risk of Crohn’s disease, and ulcerative colitis. Sugar greatly assists the uncontrolled growth of Candida Albicans (yeast infections). High sugar intake increases advanced glycation end products (AGEs)(Sugar bound non-enzymatically to protein) Sugar causes food allergies. Sugar lowers the enzymes ability to function. Sugar intake is higher in people with Parkinson’s disease. Sugar plays a role in pancreatic cancer in women. High refined sugar diet reduces learning capacity. High sucrose diets of subjects with peripheral vascular disease significantly increases platelet adhesion. Sugar feeds cancer. High sugar consumption of pregnant adolescents is associated with a twofold increased risk for delivering a small-for-gestational-age (SGA) infant. Sugar slows food’s travel time through the gastrointestinal tract. Sugar increases the concentration of bile acids in stools and bacterial enzymes in the colon. Sugar increases estradiol (the most potent form of naturally occurring estrogen) in men. Sugar combines and destroys phosphatase, an enzyme, which makes the process of digestion more difficult. Sugar is an addictive substance.

Law enforcement for a health warning for dietary sugar – a petition

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‘Fats and Cholesterol – Not Guilty!’ the Carbs did it.  High Protein is problematic so get the energy from Fats.

At the beginning of the last century obesity and type 2 diabetes were treated quite successfully using low-carbohydrate diets. Following the discovery of insulin, the carbohydrate content of the diabetic diet became more liberal, as glycaemia and glycosuria could be controlled, more or less well, with hypoglycaemic medication and insulin treatment. Later, saturated fats and high-plasma cholesterol concentrations were implicated in cardiovascular disease and since then high-carbohydrate diets have become synonymous with ‘health’ and have been conventional nutrition doctrine for the past 40 years. In spite of this, the prevalence of some non-communicable metabolic diseases have increased to epidemic proportions and have led an increasing number of researchers in the fields of medicine and nutrition to challenge the validity of present-day dietary guidelines. There is increasing evidence that diets with a lower, or even very-low, carbohydrate content can help overweight and obese individuals to lose and maintain lost weight, diabetics to control blood glucose with more ease and prevent the development of diabetic complications, while at the same time improving blood lipid profiles and biomarkers of cardiovascular risk. The present review considers the evolution of our diet and questions whether high-carbohydrate diets are indeed synonymous with health.

Low Carb Diets

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Whilst driving to a conference in 1992 I heard a BBC Radio 4 broadcast about a medical conference in which the role of essential fatty acids in eczema and related conditions was much discussed.  Several ideas took root.   Eczema was at the extreme end of a spectrum of immune system behaviours.   Over-active immune systems caused the autoimmune diseases (eczema psoriasis inflammation arthritis etc) whilst under-active immune systems were associated with cancer and chronic infection. This was far too simplistic but the role of essential fatty acids in eczema was making sense and producing clinical improvements.  I went on to explore the relationship between essential fatty acids and other micronutrients, vitamins and minerals with general health.  No valuable patents involved here and much smoke from studies funded by pharmaceutical interests after the introduction of steroid creams.

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Adult Eczema and Essential Fatty Acids

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In the late 1970s one of our children developed a very severe Infantile Eczema which was completely cured by a 2 week camping holiday in France.   Within one hour of boarding a British Ferry for the return home the Infantile Eczema was back!   Our son had consumed a carton of ‘Orange Drink’ containing E102 Tartrazine.   Most of our consumables from France carried the ‘Sans Colorant’ (no artificial colourings) flash on their label. On hearing this story our GP confessed that the medication being used to treat the condition contained E102 Tartrazine.   We had no more infantile eczema and our GP persuaded the Pharmaceutical Company to remove E102 from that widely used infant medication. Unfortunately E102 is still added to foods on sale in the UK.

Tartrazine Molecule E102

Infantile Eczema

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Over the 40 years from 1969 to 2009, I had a forty year anecdotal adventure in biochemistry leading to the publication of a seminal paper on cell-membranes and an invitation to contribute more biochemical thoughts in new hypotheses about modern medicine.  12 years involved in teaching chemistry followed by 28 years in Information technology.

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The anecdotal adventures in biochemistry started in the 1970s. Working as a chemistry teacher I found myself increasingly troubled by contact dermatitis and eczema.   This career trauma led to my retraining as a computer scientist and information technologist, a cleaner environment in which to survive and explore modern science.

The Anecdotal Biochemist

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There is NO evidence that in an otherwise healthy person measuring blood cholesterol and taking a statin to lower blood cholesterol will live any longer than not doing so. Even the Canadian Government in allowing the publication of these ads swallowed the big lie.

All primary prevention trials to date of cholesterol lowering with drugs (LRC-CPPT, WOSCOPS, ASCOT-LLA) have shown NO total mortality benefit.  But they keep trying to sell the red rice yeast toxins etc…

Don’t believe the claims of the manufacturers!

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Fructose is the most potent inhibitor  (after cholesterol) of copper utilization discovered, to date. It has been known since the 30s that copper deficiency impairs glucose tolerance;

Metabolic interactions among dietary cholesterol, copper, and fructose

doi:10.1152/ajpendo.00591.2009

Leslie M. Klevay
Departments of Internal Medicine and of Pharmacology, Physiology, and Therapeutics, University of North Dakota, School of Medicine and Health Sciences, Grand Forks, North Dakota

Global High Fructose Corn Syrup Use May Be Fueling Diabetes Increase

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Fighting the flab means fighting makers of fatty foods -WRONG !!!  – New Scientist Opinion Column

My response to this article in New Scientist this week:-

Carbohydrates and insulin are obesogenic and dietary fats are not obesogenic.

The Danish politicians who taxed fat were the victims of erroneous medical advice.

Sugar causes obesity, and we explain further in our research review paper:

Is the metabolic syndrome caused by a high fructose, and relatively low fat, low cholesterol diet?

Seneff S, Wainwright G, Mascitelli L.

Arch Med Sci. 2011 Feb;7(1):8-20 Epub 2011 Mar 8.

doi: 10.5114/aoms.2011.20598

PMCID: PMC3258689

Dietary Fats are not Obesogenic – Sugar does it!