Tag Archives: diabetes

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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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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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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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MHRA Drug Safety Update Summary
Statin use may be associated with a level of hyperglycaemia in some patients where formal diabetes care is appropriate. The risk appears to be mainly in patients already at increased risk of developing diabetes. However, the overall benefits of statins strongly outweigh any risks, including in those at risk of developing diabetes or those with pre-existing diabetes

The explanation for this is probably the fact that a 10% depletion in cell-membrane cholesterol will cause pancreatic beta cell to stop all insulin release

Xia F, Xie L, Mihic A, et al. Inhibition of cholesterol biosynthesis impairs insulin secretion and voltage-gated calcium channel function in pancreatic beta-cells. Endocrinology 2008; 149: 5136-45.

Statins: risk of hyperglycaemia and diabetes

Statin treatment accelerates atherosclerosis – Uffe Ravnskov

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Recently two separate studies showed that people on statin treatment develop atherosclerosis more often than untreated people. One of them was published in Diabetes Care, the other one in Atherosclerosis. You can get more details about this shocking finding in Dr. Mercola´s interview with senior scientist researcher Stephanie Seneff from MIT, who also is a member of THINCS. Read also Dr. Mercola´s comments about statin treatment.

Uffe Ravnskov, MD, PhD,

Independent Investigator
Spokesman of THINCS

The International Network of Cholesterol Skeptics

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Link to slideshow

Excess exposure to fructose intake determines the liver to metabolize high doses of fructose, producing increased levels of fructose end products, like glyceraldehyde and dihydroxyacetone phosphate, that can converge with the glycolytic pathway. Fructose also leads to increased levels of advanced glycation end products.

The macrophages exposed to advanced glycation end products become  dysfunctional and, on entry into the artery wall, contribute to plaque formation and thrombosis.

Sugar-Damaged Proteins

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In the original study

Among the participants with diabetes, the proportion of glycated haemoglobin at 24 months decreased by 0.4±1.3% in the low-fat group, 0.5±1.1% in the Mediterranean-diet group, and 0.9±0.8% in the low-carbohydrate group. The changes were significant (P<0.05) only in the low-carbohydrate group (P=0.45 for the comparison among groups).

A four year follow up concluded

…a 2-year workplace intervention trial involving healthy dietary changes had long-lasting, favourable post-intervention effects, particularly among participants receiving the Mediterranean and low-carbohydrate diets, despite a partial regain of weight.

Mediterranean and low-carbohydrate diets

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Alzheimer’s disease is a devastating disease whose recent increase in incidence rates has broad implications for rising health care costs. Huge amounts of research money are currently being invested in seeking the underlying cause, with corresponding progress in understanding the disease progression. In this paper, we highlight how an excess of dietary carbohydrates, particularly fructose, alongside a relative deficiency in dietary fats and cholesterol, may lead to the development of Alzheimer’s disease. A first step in the pathophysiology of the disease is represented by advanced glycation end-products in crucial plasma proteins concerned with fat, cholesterol, and oxygen transport. This leads to cholesterol deficiency  in neurons, which significantly impairs their ability to function. Over time, a cascade response leads to impaired glutamate
signaling, increased oxidative damage, mitochondrial and lysosomal dysfunction, increased risk to microbial infection, and, ultimately, apoptosis. Other neurodegenerative diseases share many properties with Alzheimer’s disease, and may also be due in large part to this same underlying cause.

Dr Stephanie Seneff is a senior research scientist at MIT.

Alzheimer’s disease: The detrimental role of a high carbohydrate diet

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The diet was hatched in Poland some 40 years ago by Dr. Jan Kwasniewski, who started developing it while working as a dietician for a military sanitarium in Ciechocinek, Poland. There he observed that many of his patients were sick, “not because of any pathogenic factors … but the result of one underlying cause – bad nutrition,” according to his English language “Optimal Nutrition” book. After experimenting on his family and himself, Kwasniewski concluded that the ideal nutritional combo came from eating three grams of fat for every one gram of protein and half a gram of carbohydrates.

Petro Dobromylskyj

Praise the Lard – indeed!

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Lech Walesa was diabetic. He was on 52 units of insulin a day, spent 3 days a month in hospital and was under the care of 3 different ‘experts’. He was then treated by Dr Jan Kwasniewski, who has been successfully treating diabetics for 30 years on a low carb/high fat diet. Lech Walesa is no longer diabetic. The body converts carbs straight into glucose.

Petro Dobromylskyj

Diabetes – Lech Walesa