Sugar Consumption Quotes

Consummation is consumption We cannot consummate our bliss and not consume All joys are cakes and vanish in eating All bliss is sugar's melting in the mouth

THE LAST PIECE OF THE PUZZLE THERE ARE FIVE basic steps in weight loss: Reduce your consumption of added sugars. Reduced your consumption of refined grains. Moderate your protein intake. Increase your consumption of natural fats. Increase your consumption of fiber and vinegar.

No such ambiguity existed about sugar consumption. “We now eat in two weeks the amount of sugar our ancestors of 200 years ago ate in a whole year,” as the University of London nutritionist John Yudkin wrote in 1963 of the situation in England. “Sugar provides about 20 percent of our total intake of calories and nearly half of our carbohydrate.

. . . every society that grows extensive lawns could produce all its food on the same area, using the same resources, and . . . world famine could be totally relieved if we devoted the same resources of lawn culture to food culture in poor areas. These facts are before us. Thus, we can look at lawns, like double garages and large guard dogs, [and Humvees and SUVs] as a badge of willful waste, conspicuous consumption, and lack of care for the earth or its people. Most lawns are purely cosmetic in function. Thus, affluent societies have, all unnoticed, developed an agriculture which produces a polluted waste product, in the presence of famine and erosion elsewhere, and the threat of water shortages at home. The lawn has become the curse of modern town landscapes as sugar cane is the curse of the lowland coastal tropics, and cattle the curse of the semi-arid and arid rangelands. It is past time to tax lawns (or any wasteful consumption), and to devote that tax to third world relief. I would suggest a tax of $5 per square metre for both public and private lawns, updated annually, until all but useful lawns are eliminated.

In a key--but commonly overlooked--aspect of obesity, weight gain can be caused by the slightest increases in consumption, if it continues day in and day out.

studies have failed to find any substantial evidence proving a relationship between sugar consumption and hyperactivity.

To this day, the notion of treating diabetes by increasing consumption of the foods that caused the disease in the first place, then managing the blood sugar mess with medications, persists.

If I could go back in time I'd make the same choice in a snap. And yet, there remains my sister life. All the other things I could have done instead. I wouldn't know what I couldn't know until I became a mom, and so I'm certain there are things I don't know because I can't know because I did. Who would I have nurtured had I not been nurturing my two children over these past seven years? In what creative and practical forces would my love have been gathered up? What didn't I write because I was catching my children at the bottoms of slides and spotting them as they balanced along the tops of low brick walls and pushing them endlessly in swings? What did I write because I did? Would I be happier and more intelligent and prettier if I had been free all this time to read in silence on a couch that sat opposite of Mr. Sugar's? Would I complain less? Has sleep deprivation and the consumption of an exorbitant number of Annie's Homegrown Organic Cheddar Bunnies taken years off my life or added years onto it? Who would I have met if I had bicycled across Iceland and hiked around Mongolia and what would I have experienced and where would that have taken me? I'll never know, and neither will you of the life you don't choose. We'll only know that whatever that sister life was, it was important and beautiful and not ours. It was the ghost ship that didn't carry us. There's nothing to do but salute it from the shore.

The swelling can be so severe that it impairs blood flow and increases abdominal pressure, hindering the animal’s ability to breathe. Sometimes the liver and other organs will even rupture from the stress. Cruel and inhumane, it provides an excellent, if extreme, illustration of exactly what we’re doing to ourselves as a consequence of chronic sugar consumption: developing fat-filled livers and creating foie gras right inside of our own bodies.

It is 2009, and sugar consumption continues to increase globally. Sucrose is a toxin and has no nutritional value to the human body. Isn't that a little strange? Particularly, since sugar cane is grown upon thousands of acres of land to produce sucrose. Eight hundred and thirty million people in the world are undernourished, and 791 million of them live in so-called developing countries. Hence, what nourishing foods could these acres potentially grow if (a) sugar cane were no longer in high demand from the U.S. (as well as the rest of the top consumers--Brazil, Australia, and the EU) and (b) the land was used specifically to grow nourishing foods for the population in the global South?

Johnny had killed four mountain-sheep and a caribou while we were gone, and not only had fed the dogs well, but from time to time had put aside choice portions expecting our return. But what was most grateful to us and most extraordinary in him, the boy had saved, untouched, the small ration of sugar and milk left for his consumption, knowing that ours was all destroyed; and we enjoyed coffee with these luxurious appurtenances as only they can who have been long deprived of them. There are not many boys of fifteen or sixteen of any race who would voluntarily have done the like.

In the late 1800s, average consumption was 5 pounds a year per person; today, the figure has increased to an average of 135 pounds of sugar annually.(3)

omega-6 fats fall under the “bad fat” category; they are somewhat pro-inflammatory, and there is evidence that higher consumption of these fats is related to brain disorders. Unfortunately,

It’s not just like, ‘Those overseers were sadistic people. The plantations were morally bankrupt and corrupt.’ Yes, they were. But also, in Europe, once the appetite for sugar and chocolate and coffee and cheap textiles and all these things started flooding the market, and people can finally buy into this larger system of capitalism and consumption, who is at the other end of it?

high-glycemic carbs can affect the progression of heart disease.” During the consumption of foods high in sugar, there appears to be a temporary and sudden dysfunction in the endothelial walls of the arteries

We invited each other into our spaces when parents would allow – girls only in these altars of beauty. We were christened into girlhood, not by holy water or the consumption of Christ’s body and blood, but with these rituals – painting each other’s faces, playing with each other’s hair, making each other over, doing our worst because we were allowed and laughing until we lost all control of our limbs, collapsing in a heavy pile of happy tears. There was an intimacy that was so pure, as deep as if we were real sisters. Our lips frosted with sugar, giggling under duvets, talking about kisses and crushes and trying our hardest not to fall asleep – fighting to keep the night alive.

In 1978, the typical teenage boy in the United States drank about seven ounces of soda every day; today he drinks nearly three times that amount, deriving 9 percent of his daily caloric intake from soft drinks. Soda consumption among teenaged girls has doubled within the same period, reaching an average of twelve ounces a day. A significant number of teenage boys are now drinking five or more cans of soda every day. Each can contains the equivalent of about ten teaspoons of sugar. Coke, Pepsi, Mountain Dew, and Dr Pepper also contain caffeine. These sodas provide empty calories and have replaced far more nutritious beverages in the American diet. Excessive soda consumption in childhood can lead to calcium deficiencies and a greater likelihood of bone fractures. Twenty years ago, teenage boys in the United States drank twice as much milk as soda; now they drink twice as much soda as milk. Soft-drink consumption has also become commonplace among American toddlers. About one-fifth of the nation’s one- and two-year-olds now drink soda.

Dr. Mark Burhenne had been studying the links between mouthbreathing and sleep for decades, and had written a book on the subject. He told me that mouthbreathing contributed to periodontal disease and bad breath, and was the number one cause of cavities, even more damaging than sugar consumption, bad diet, or poor hygiene. (This belief had been echoed by other dentists for a hundred years, and was endorsed by Catlin too.) Burhenne also found that mouthbreathing was both a cause of and a contributor to snoring and sleep apnea. He recommended his patients tape their mouths shut at night.

cause of cavities, even more damaging than sugar consumption, bad diet, or poor hygiene. (This belief had been echoed by other dentists for a hundred years, and was endorsed by Catlin too.) Burhenne also found that mouthbreathing was both a cause of and a contributor to snoring and sleep apnea. He recommended his patients tape their mouths shut at night. “The health benefits of nose breathing are undeniable,” he told me. One of the many benefits is that the sinuses release a huge boost of nitric oxide, a molecule that plays an essential role in increasing circulation and delivering oxygen into cells. Immune function, weight, circulation, mood, and sexual function can all be heavily influenced by the amount of nitric oxide in the body. (The popular erectile dysfunction drug sildenafil, known by the commercial name Viagra, works by releasing nitric oxide into the bloodstream, which opens the capillaries in the genitals and elsewhere.) Nasal breathing alone can boost nitric oxide sixfold, which is one of the reasons we can absorb about 18 percent more oxygen than by just breathing through the mouth. Mouth taping, Burhenne said, helped a five-year-old patient of his overcome ADHD, a condition directly attributed to breathing difficulties during sleep. It helped Burhenne and his wife cure their own snoring and breathing problems. Hundreds of other patients reported similar benefits. The whole thing seemed a little sketchy until Ann Kearney, a doctor of speech-language pathology at the Stanford Voice and Swallowing Center, told me the same. Kearney helped rehabilitate patients who had swallowing and breathing disorders. She swore by mouth taping. Kearney herself had spent years as a mouthbreather due to chronic congestion. She visited an ear, nose, and throat specialist and discovered that her nasal cavities were blocked with tissue. The specialist advised that the only way to open her nose was through surgery or medications. She tried mouth taping instead. “The first night, I lasted five minutes before I ripped it off,” she told me. On the second night, she was able to tolerate the tape for ten minutes. A couple of days later, she slept through the night. Within six weeks, her nose opened up. “It’s a classic example of use it or lose it,” Kearney said. To prove her claim, she examined the noses of 50 patients who had undergone laryngectomies, a procedure in which a breathing hole is cut into the throat. Within two months to two years, every patient was suffering from complete nasal obstruction. Like other parts of the body, the nasal cavity responds to whatever inputs it receives. When the nose is denied regular use, it will atrophy. This is what happened to Kearney and many of her patients, and to so much of the general population. Snoring and sleep apnea often follow.

As far as the body is concerned, white flour is not much different from sugar. Unless supplemented, it offers none of the good things (fiber, B vitamins, healthy fats) in whole grains—it’s little more than a shot of glucose. Large spikes of glucose are inflammatory and wreak havoc on our insulin metabolism. Eat whole grains and minimize your consumption of white flour.

However, growing cane and extracting its sugar was a labour-intensive business. Few people wanted to work long hours in malaria-infested sugar fields under a tropical sun. Contract labourers would have produced a commodity too expensive for mass consumption. Sensitive to market forces, and greedy for profits and economic growth, European plantation owners switched to slaves.

This is the science behind how UPF affects the human body: • The destruction of the food matrix by physical, chemical and thermal processing means that UPF is, in general, soft. This means you eat it fast, which means you eat far more calories per minute and don’t feel full until long after you’ve finished. It also potentially reduces facial bone size and bone density, leading to dental problems. • UPF typically has a very high calorie density because it’s dry, and high in fat and sugar and low in fibre, so you get more calories per mouthful. • It displaces diverse whole foods from the diet, especially among low-income groups. And UPF itself is often micronutrient-deficient, which may also contribute to excess consumption. • The mismatch between the taste signals from the mouth and the nutrition content in some UPF alters metabolism and appetite in ways that we are only beginning to understand, but that seem to drive excess consumption. • UPF is addictive, meaning that for some people binges are unavoidable. • The emulsifiers, preservatives, modified starches and other additives damage the microbiome, which could allow inflammatory bacteria to flourish and cause the gut to leak. • The convenience, price and marketing of UPF urge us to eat constantly and without thought, which leads to more snacking, less chewing, faster eating, increased consumption and tooth decay. • The additives and physical processing mean that UPF affects our satiety system directly. Other additives may affect brain and endocrine function, and plastics from the packaging might affect fertility. • The production methods used to make UPF require expensive subsidy and drive environmental destruction, carbon emissions and plastic pollution, which harm us all.

Obesity, according to common wisdom, points to a high-fat diet. But fat consumption, whether saturated or unsaturated, causes no release of insulin. There's no possibility of storing fat in fat cells unless insulin opens the receptors, and only eating sugar can make that happen. That's why Type I diabetics who have no insulin die emaciated. Obesity is simply a different symptom of the same syndrome that causes everything else that plagues modern man.

The most price elastic food item is eggs, at 0.32. This means if the price of eggs goes up 1 percent, consumption goes down 0.68 percent. Eggs are the highest-quality protein there is. Eggs have all the nutrients you need. They are literally the world’s most perfect food. And people won’t buy them if the price increases. Why? Because there’s nothing in an egg that has hedonic properties. Tryptophan (the precursor of serotonin) sure, but can it drive dopamine? Conversely, the most price inelastic consumable is fast food, at 0.81. This means if the price of fast food goes up 1 percent, consumption only goes down 0.19 percent. And the second most? Soft drinks, at 0.79. These two food items exert the most hedonic effects (due to sugar and caffeine) and happen to be the ones that people will consume no matter what. And of course they are the most addictive. So how can society turn an addicted, depressed, drug-addled, corpulent, and metabolically ill populace around?

But if sugar is killing all of us, it is killing Black people faster. In the food deserts of many redlined Black communities, where supermarkets are scarce, cheap, sugary processed foods fill the shelves of convenience stores and the bellies of Black shoppers. African Americans are overrepresented in the national figures on obesity; diabetes rates among Black men and women are nearly one and a half times those of white men and women.4 One of the great ironies of sugar’s history in the United States is that the brutal work of the enslaved created an industry whose success in producing unhealthy food for mass consumption has taken its greatest toll on Black communities today.

Some diseases, such as HIV/AIDS, have slid down the list, but among the diseases whose incidence has increased the most over the past generation is chronic kidney disease. The number of deaths has doubled.14 This has been blamed on our “meat-sweet” diet.15 Excess table sugar and high-fructose corn syrup consumption is associated with increased blood pressure and uric acid levels, both of which can damage the kidney. The saturated fat, trans fat, and cholesterol found in animal products and junk food are also associated with impaired kidney function, and meat protein increases the acid load to the kidneys, boosting ammonia production and potentially damaging our sensitive kidney cells.16 This is why a restriction of protein intake is often recommended to chronic kidney disease patients to

Absinthe, or wormwood, the liquorice-flavoured, plant-based liqueur, had been popular in France throughout the 19th century. Though the drink was of Swiss origin, heavy tax on import had encouraged H.L. Pernod to start producing it commercially in France at the end of the 18th century.12 It was a tremendous success, and as the 19th century unfolded, its popularity soared. Exceedingly potent, it was closer to a soft drug than a drink. ‘The drunkenness it gives does not resemble any known drunkenness,’ bemoaned Alfred Delvau. ‘It makes you lose your footing right away […] You think you are headed towards infinity, like all great dreamers, and you are only headed towards incoherence.’13 In excess, absinthe could have a fatal effect on the nervous system, and by the time Maria started attending the bars and cafés where it was served, it had become a national curse. A favourite drink among the working classes precisely because of its relative cheapness for the effect produced, absinthe became the scapegoat for a host of social ills, not least the Commune. (...) Absinthe found a dedicated following among artists, writers and poets (including Charles Baudelaire), for whom the liquor became the entrancing ‘green fairy’. Its popularity in these circles was due primarily to its intoxicating effect, but also because its consumption was accompanied by a curious ritual which appealed to quirky individuals with a taste for the extraordinary. To counteract the drink’s inherent bitterness, a sugar lump was placed on a special spoon with a hole in it, which was held above the glass while water was poured over it, with the effect of sweetening the absinthe. Not surprisingly, absinthe flowed freely through the bars and cafés of Montmartre.

It’s soft and typically calorie dense, so you eat it at a rate that your body can’t keep up with when it comes to feeling full. Things like protein isolates, refined oils and modified carbohydrates are absorbed so quickly they may not even reach the part of the gut that sends the fullness signal to the brain. They’re not things you have evolved to eat. Some of the additives are well known to cause harm – be particularly aware of emulsifiers and artificial sweeteners. Emulsifiers can thin the mucus lining of the gut, allowing faecal bacteria to leak into the blood stream and inflaming your whole body. The non-nutritive sweeteners that tell your body sugar is coming but don’t supply any calories seem to cause metabolic stress and changes to the microbiome. Other additives that affect the microbiome are maltodextrins, modified starches and lots of the gums and thickeners. Flavour enhancers (glutamate, guanylate, inosinate and ribonucleotides on ingredient lists) drive excess consumption. Again, they tell your body a lie about the nutritional content of the food you’re eating when they’re added out of context.

too little—and complex, because the manufacturing and marketing of food products has changed dramatically. Dr. David Kessler, former head of the U.S. Food and Drug Administration, has extensively documented how food manufacturers and restaurant and fast food chains carefully combine fats, sugar, and salt in precise ratios that reach the “bliss point”—which means they trigger brain systems that increase the desire to eat more, even after our stomachs are full. On a global basis, the World Health Organization has found a pattern of increased consumption of “energy-dense foods that are high in fat, salt and sugars but low in vitamins, minerals and other micronutrients.” Hyper-urbanization has separated more people from reliable sources of fresh fruit and vegetables. Quality calories in fruits and vegetables now cost ten times as much as calories per gram in sweets and foods abundant in starch. In a report for the Johns Hopkins Bloomberg School of Public Health, Arielle Traub documented the increase from 1985 to 2000 in the price of fresh fruits and vegetables by 40 percent, while prices of fats declined by 15 percent and sugared soft drinks by 25 percent.

In the Middle Ages, sugar was a rare luxury in Europe. It was imported from the Middle East at prohibitive prices and used sparingly as a secret ingredient in delicacies and snake-oil medicines. After large sugar plantations were established in America, ever-increasing amounts of sugar began to reach Europe. The price of sugar dropped and Europe developed an insatiable sweet tooth. Entrepreneurs met this need by producing huge quantities of sweets: cakes, cookies, chocolate, candy, and sweetened beverages such as cocoa, coffee and tea. The annual sugar intake of the average Englishman rose from near zero in the early seventeenth century to around eighteen pounds in the early nineteenth century. However, growing cane and extracting its sugar was a labour-intensive business. Few people wanted to work long hours in malaria-infested sugar fields under a tropical sun. Contract labourers would have produced a commodity too expensive for mass consumption. Sensitive to market forces, and greedy for profits and economic growth, European plantation owners switched to slaves. From the sixteenth to the nineteenth centuries, about 10 million African slaves were imported to America. About 70 per cent of them worked on the sugar plantations. Labour conditions were abominable. Most slaves lived a short and miserable life, and millions more died during wars waged to capture slaves or during the long voyage from inner Africa to the shores of America. All this so that Europeans could enjoy their sweet tea and candy – and sugar barons could enjoy huge profits. The slave trade was not

Turning and climbing, the double helix evolved to an operation which had always existed as a possibility for mankind, the eating of light. The appetite for light was ancient. Light had been eaten metaphorically in ritual transubstantiations. Poets had declared that to be is to be a variable of light, that this peach, and even this persimmon, is light. But the peach which mediated between light and the appetite for light interfered with the taste of light, and obscured the appetite it aroused. The appetite for actual light was at first appeased by symbols. But the simple instruction, promulgated during the Primordification, to taste the source of the food in the food, led to the ability to eat light. Out of the attempt to taste sources came the ability to detect unpleasant chemicals. These had to be omitted. Eaters learned to taste the animal in the meat, and the animal's food and drink, and to taste the waters and sugars in the melon. The discriminations grew finer - children learned to eat the qualities of the pear as they ate its flesh, and to taste its slow ripening in autumn sunlight. In the ripeness of the orange they recapitulated the history of the orange. Two results occurred. First, the children were quick to surpass the adults, and with their unspoiled tastes, and their desire for light, they learned the flavor of the soil in which the blueberry grew, and the salty sweetness of the plankton in the sea trout, but they also became attentive to the taste of sunlight. Soon there were attempts to keep fruit of certain vintages: the pears of a superbly comfortable autumn in Anjou, or the oranges of Seville from a year so seasonless that their modulations of bouquet were unsurpassed for decades. Fruit was eaten as a retrospective of light. Second, children of each new generation grew more clearly, until children were shaped as correctly as crystals. The laws governing the operations of growth shone through their perfect exemplification. Life became intellectually transparent. ("Desire")

There are kinds of food we’re hard wired to love. Salt, sugars, and fats. Food that, over the course of the history of our species, has helped us get through some long winters, and plow through some extreme migrations. There are also certain kinds of information we’re hard wired to love: affirmation is something we all enjoy receiving, and the confirmation of our beliefs helps us form stronger communities. The spread of fear and its companion, hate, are clearly survival instincts, but more benign acts like gossip also help us spread the word about things that could be a danger to us. In the world of food, we’ve seen massive efficiencies leveraged by massive corporations that have driven the cost of a calorie down so low that now obesity is more of a threat than famine. Those same kinds of efficiencies are now transforming our information supply: we’ve learned how to produce and distribute information in a nearly free manner. The parallels between what’s happened to our food and what’s happened to our information are striking. Driven by a desire for more profits, and a desire to feed more people, manufacturers figured out how to make food really cheap; and the stuff that’s the worst for us tends to be the cheapest to make. As a result, a healthy diet — knowing what to consume and what to avoid — has gone from being a luxury to mandatory for our longevity. Just as food companies learned that if they want to sell a lot of cheap calories, they should pack them with salt, fat, and sugar — the stuff that people crave — media companies learned that affirmation sells a lot better than information. Who wants to hear the truth when they can hear that they’re right? Because of the inherent social nature of information, the consequences of these new efficiencies are far more dramatic than even the consequence of physical obesity. Our information habits go beyond affecting the individual. They have serious social consequences. Much as a poor diet gives us a variety of diseases, poor information diets give us new forms of ignorance — ignorance that comes not from a lack of information, but from overconsumption of it, and sicknesses and delusions that don’t affect the underinformed but the hyperinformed and the well educated.

Vitamin D3 boasts a strong safety profile, along with broad and deep evidence that links it to brain, metabolic, cardiovascular, muscle, bone, lung, and immune health. New and emerging research suggests that vitamin D supplements may also slow down our epigenetic/biological aging.29, 30 2. Omega-3 fish oil: Over the last thirty years or so, the typical Western diet has added more and more pro-inflammatory omega-6 polyunsaturated fatty acids versus anti-inflammatory omega-3 PUFAs. Over the same period, we’ve seen an associated rise in chronic inflammatory diseases, including obesity, cardiovascular disease, rheumatoid arthritis, and Alzheimer’s disease. 31 Rich in omega-3s, fish oil is another incredibly versatile nutraceutical tool with multi-pronged benefits from head to toe. By restoring a healthier PUFA ratio, it especially helps your brain and heart. Regular consumption of fatty fish like salmon has been linked to a lower risk of congestive heart failure, coronary heart disease, sudden cardiac death, and stroke.32 In an observational study, omega-3 fish oil supplementation was also associated with a slower biological clock.33 3. Magnesium deficiency affects more than 45 percent of the U.S. population. Supplements can help us maintain brain and cardiovascular health, normal blood pressure, and healthy blood sugar metabolism. They may also reduce inflammation and help activate our vitamin D. 4. Vitamin K1/K2 supports blood clotting, heart/ blood vessel health, and bone health.34 5. Choline supplements with brain bioavailability, such as CDP-Choline, citicoline, or alpha-GPC, can boost your body’s storehouse of the neurotransmitter acetylcholine and possibly support liver and brain function, while protecting it from age-related insults.35 6. Creatine: This one may surprise you, since it’s often associated with serious athletes and fitness buffs. But according to Dr. Lopez, it’s “a bona fide arrow in my longevity nutraceutical quiver for most individuals, and especially older adults.” As a coauthor of a 2017 paper by the International Society for Sports Nutrition, Dr. Lopez, along with contributors, stated that creatine not only enhances recovery, muscle mass, and strength in connection with exercise, but also protects against age-related muscle loss and various forms of brain injury.36 There’s even some evidence that creatine may boost our immune function and fat and carbohydrate metabolism. Generally well tolerated, creatine has a strong safety profile at a daily dose of three to five grams.37 7.

STEP 1: REDUCE YOUR CONSUMPTION OF ADDED SUGARS

THERE ARE FIVE basic steps in weight loss: 1. Reduce your consumption of added sugars. 2. Reduce your consumption of refined grains. 3. Moderate your protein intake. 4. Increase your consumption of natural fats. 5. Increase your consumption of fiber and vinegar.

In the consumption of tea as a source of calories, exploited urban workers in London mirrored nothing so much as the slaves at the other end of the food system in the Caribbean, who chewed sugar cane for energy enough to get through the working day.

THREATENING If habitual sugar or the consumption of sugar mimics continues, the metabolic nightmare can turn into a living hell. Similar to those who consume excess alcohol and develop resistance to it, the excess insulin numbs the cells of our muscles. Once this occurs, they no longer vacuum glucose or other essential nutrients from the bloodstream. Unable to gain entry into muscle cells, glucose accumulates in the blood, and cells become old prematurely. Blood gets bad, as seen by sugar levels above 115 (normal

If you compare what the government spends promoting whole plant foods versus what it spends promoting animal and refined foods, I doubt it would amount to a tenth of one percent. Compared to the billions of dollars spent subsidizing the meat, dairy, egg and sugar industries, for example, fruits and vegetables destined for human consumption receive zero subsidies. (Even feed crops destined for farm animal consumption receive subsidies, but those destined for human consumption do not. This, of course, is the result of meat and dairy industry lobbying.)

A growing body of evidence shows that high sugar consumption is linked to depression, anxiety, learning disorders, and poorer control of mental health disorders.

In 1700, the average English household consumed less than two kilograms of table sugar a year. By the end of the century that amount had quadrupled, and the upward trend has continued largely unbroken ever since. Between the early 1970s and the early 2000s, adults in the US increased their average daily calorie intake by 13 per cent, largely by eating more carbohydrates, including sugar. Today, yearly sugar consumption in the US is close to forty kilograms per person – more than twenty teaspoons a day.

1. Reduce your consumption of added sugars. 2. Reduce your consumption of refined grains. 3. Moderate your protein intake. 4. Increase your consumption of natural fats. 5. Increase your consumption of fiber and vinegar. When it comes to the question of what to

excess consumption of refined sugar, particularly of fructose-derived sweeteners such as sucrose and high-fructose corn syrup, can also trigger resistance to the satiety hormone leptin, throwing your appetite and your body’s fat-regulation system out of whack.41

This “Lifestyle Servitude” perpetuates an accelerating cycle of consumption and debt, forever enslaving the Sidewalker to their addictions: their appearance, their material goods, their sugar-ladened diet, or their smartphone newsfeeds.

Wheat consumption is one of several causes of magnesium deficiency that is ubiquitous and results in bone thinning, higher blood pressure and blood sugar, muscle cramps, and heart rhythm disorders.

Dr. Mark Burhenne had been studying the links between mouthbreathing and sleep for decades, and had written a book on the subject. He told me that mouthbreathing contributed to periodontal disease and bad breath, and was the number one cause of cavities, even more damaging than sugar consumption, bad diet, or poor hygiene.

Furthermore, consumption of refined sugar increases inflammation. People with Parkinson’s are in a state of chronic inflammation, and we need to reduce or eliminate any food or activity that exacerbates that state.

Saad Jalal -Healthy eating refers to the practice of consuming a balanced and nutritious diet that provides the body with the essential nutrients it needs to function optimally. It involves making food choices that promote overall health and well-being while reducing the risk of chronic diseases. Here are some key principles and aspects of healthy eating: Balanced Diet: A healthy diet should include a variety of foods from all food groups. This typically includes fruits, vegetables, whole grains, lean proteins (such as poultry, fish, beans, and tofu), and dairy or dairy alternatives. Balance is essential to ensure that your body receives a wide range of nutrients. Portion Control: Eating the right portion sizes is crucial for maintaining a healthy weight. Overeating, even healthy foods, can lead to weight gain. Learning to recognize appropriate portion sizes can help control calorie intake. Saad Jalal Toronto Canada - Limit Processed Foods: Processed and ultra-processed foods often contain high levels of added sugars, unhealthy fats, and sodium. Reducing the consumption of these foods can improve overall health. Opt for fresh, whole foods whenever possible.

Again, the #1 risk factor for heart disease isn’t LDL-C; it’s the insulin resistance of metabolic syndrome, of which triglyceride is a much better biomarker than LDL-C. In fact, the largest study of heart attacks in the US revealed that 66 percent of the victims had metabolic syndrome. And the primary driver? Insulin resistance. And its primary driver? Our out-of-control sugar consumption.

researchers investigated the association between curry consumption level and cognitive function in elderly Asians.7 Those who ate curry “occasionally” and “often or very often” scored much better on specific tests designed to measure cognitive function than did people who “never or rarely” consumed curry.

Blocking inositol triphosphate stops the wave. Inositol triphosphate receptor activation by calcium can desensitize the receptors. Inositol triphosphate is more sensitive to their receptors, but it is also less reactive than calcium and can act over many areas of the cell. Calcium and inositol triphosphate act like a hand on a faucet when they bind their receptors on the endoplasmic reticulum. After turning on the faucet, calcium flows out. The release of calcium from internal endoplasmic reticulum through these receptors results in sparks or puffs before it is sequestered back into the endoplasmic reticulum. These sparks or puffs can be amplified by neighboring endoplasmic reticulum as calcium itself releases more calcium stores. To get calcium back into the endoplasmic reticulum, energy must be used. ATP (Adenosine-5-triphosphate) is produced by the mitochondria, the power plants of the cell, by using energy from the blood. ATP consumption in the cell is similar to world oil consumption. It is the voracious creation of energy and power. Believe it or not, the ion that stimulates ATP production in the mitochondria is none other than calcium. When we eat and drink, our body breaks down our foods into energy. This energy is required for the mitochondria to produce ATP. Fats and sugars are broken down into units that are eventually utilized by the mitochondria transport system. When there is not enough energy available, calcium is unable to pump back into the endoplasmic reticulum and calcium diffusion can

Annual per capita sugar consumption in the depth of the Great Depression was sixteen pounds higher than it had been in 1920. Candy

Trying to consume sugar in moderation, however it’s defined, in such a world is likely to be no more successful for some of us than trying to smoke cigarettes in moderation—just a few cigarettes a day, rather than a pack. Whether or not we can avoid any meaningful chronic effects by doing so, we may not be capable of managing our habits, or managing our habits might become the dominant theme in our lives (just as rationing sweets for our children can seem to be a dominant theme in parenting). Some of us certainly find it easier to consume no sugar than to consume a little—no dessert at all, rather than a spoonful or two before pushing the plate to the side. If sugar consumption may be a slippery slope, then advocating moderation is not a meaningful concept.

Sugar fans the flames of inflammation in your body, as it is a dirty fuel that was never intended to be our primary fuel. Using sugar for energy produces 30 to 40 percent more ROS than burning fat. Omega-6 oils, particularly those that are heavily refined and easily oxidized, tend to be highly inflammatory. In MMT, you will limit your consumption of these bad fats and get most of what you need from oil-rich foods containing healthier oils. Increasing your consumption of omega-3 fats will improve the ratio of omega-6 to omega-3 fats, which you will learn is important to cellular health. Saturated fats, on the other hand, are not oxidized as easily as oils because they don’t have double bonds that can be damaged through oxidation. MMT prioritizes getting your fats from healthful sources of saturated and monounsaturated fats and significantly reduces your omega-6 oil consumption. It’s no surprise, then, that research shows that low-carb diets tend to reduce levels of systemic inflammation.

Wolever and Jenkins tested sixty-two foods and recorded the blood-sugar response in the two hours after consumption. Different individuals responded differently, and the variation from day to day was “tremendous,” as Wolever says, but the response to a specific food was still reasonably consistent. They also tested a solution of glucose alone to provide a benchmark, which they assigned a numerical value of 100. Thus the glycemic index became a comparison of the blood-sugar response induced by a particular carbohydrate food to the response resulting from drinking a solution of glucose alone. The higher the glycemic index, the faster the digestion of the carbohydrates and the greater the resulting blood sugar and insulin. White bread, they reported, had a glycemic index of 69; white rice, 72; corn flakes, 80; apples, 39; ice cream, 36. The presence of fat and protein in a food decreased the blood-sugar response, and so decreased the glycemic index. One

Nineteenth-century French physician Apollinaire Bouchardat observed that sugar in the urine of his patients diminished during the four-month-long siege of Paris by the Prussian army in 1870 when food, especially bread, was in short supply; after the siege was over, he mimicked the effect by advising patients to reduce consumption of breads and other starches and to fast intermittently to treat diabetes, despite the practice of other physicians who advised increased consumption of starches.

based miracle diet can help stabilize and even reverse the conditions. The elimination of all processed foods means that sugar consumption is drastically reduced; most sugars come from fruits and the

These early Hindu physicians, after all, were linking diabetes to carbohydrate consumption and sugar more than a millennium before the invention of organic chemistry and its revelations that sugar, rice, and flour were carbohydrates and that carbohydrate “in digestion is converted into the sugar which appears in the urine.

Sadhana The consumption of a spoonful of clarified butter (ghee in India) on a daily basis a few minutes before a meal does wonders for the digestive system. If you eat clarified butter with sugar, as in sweets, it is digested and turns into fat. But clarified butter without sugar can cleanse, heal, and lubricate the alimentary canal. Additionally, the cleansing of the colon will immediately manifest as a certain glow and aliveness in your skin. Even those who prefer not to consume dairy products could experiment with this because clarified butter passes through the system largely without getting digested.

T2DM is simply the result of chronic excessive carbohydrate consumption beyond the genetically predetermined maximum carbohydrate handling capacity of the insulin-glucagon hormonal system.

Obesity is associated with, but does not cause T2DM. Both diseases are the consequence of prolonged over-consumption of the same drug – carbohydrates. T2DM manifests as damage to end-organs that result from a series of progressive microvascular injuries due to the toxic effects of chronically elevated blood sugar.

Therefore, wheat products elevate blood sugar levels more than virtually any other carbohydrate, from beans to candy bars. This has important implications for body weight, since glucose is unavoidably accompanied by insulin, the hormone that allows entry of glucose into the cells of the body, converting the glucose to fat. The higher the blood glucose after consumption of food, the greater the insulin level, the more fat is deposited. This is why, say, eating a three-egg omelet that triggers no increase in glucose does not add to body fat, while two slices of whole wheat bread increases blood glucose to high levels, triggering insulin and growth of fat, particularly abdominal or deep visceral fat.

Humans typically require 1-3 nutritional events per day. More frequent consumptive events are for the mind not the body.

consumption of omega-3 oils actually counterbalanced the detrimental effect of the omega-6 oils, and cautioned against eating omega-6 oils in the absence of omega-3. I

(some experts believe our increased consumption of brain-healthy omega-3 fatty acids was responsible for the threefold increase in the size of the human brain). The

Annual per capita sugar consumption in the depth of the Great Depression was sixteen pounds higher than it had been in 1920.

Remission requires application of physiologic as well as addiction principles. Physiologically, reducing the frequency and quantity of total carbohydrate consumption below the threshold of maximum insulin production allows the hepato-pancreatic glucagon-insulin feedback pathway to recover its control of carbohydrate metabolism thus preventing T2DM and putting it into remission where the blood glucose level is not causing harm. If we were rats in a cage and our access to carbohydrates was tightly controlled, such reduction in carbohydrate consumption could work.

A balanced dieT to make you die with a tea, consists of holding two bags of cookies on each hand and a voracious hunger to consume.

The consumption of sugar is undoubtedly increasing. It is generally recognized that diabetes is increasing, and to a considerable extent, its incidence is greatest among the races and the classes of society that consume most sugar.

Sugar and white flour were also obvious suspects in the etiology of diabetes, because the dramatic increase in consumption of these foodstuffs in the latter decades of the nineteenth century in the United States and Europe coincided with dramatic increases in diabetes incidence and mortality.

It is apparent,” wrote Emerson in 1924, “that rises and falls in the sugar consumption are followed with fair regularity within a few months by similar rises and falls in the death rates from diabetes.

of the thirteen countries highest in consumption of sugar, eleven are found among the thirteen highest in death rate from diabetes.”)

these investigators, too, concluded that differences in cancer rates could be explained by differences in fat consumption and animal-fat consumption, particularly between Japan and the United States. They did not serve science well by ignoring sugar consumption and the difference between refined and unrefined carbohydrates.

It was not that “slave trade profits” flowed through some fiendish channels into the dark satanic mills. But the burgeoning Atlantic trade of the eighteenth century derived its value from the products of slave labor and would have been much diminished in the absence of slavery. As sugar became an item of common consumption in Britain, the sugar trade provided a powerful stimulus for a diverse range of occupations and ancillary activities, especially in London.

refuted. The most important modifiable risk factors related to heart attack risk include smoking, excess alcohol consumption, lack of aerobic exercise, overweight, and a diet high in carbohydrates.

KF: Why is type 2 diabetes suddenly so prevalent? NB: Diets are changing, not just in the U.S., but worldwide. Diabetes seems to follow the spread of meaty, high-fat, high-calorie diets. In Japan, for example, the traditional rice-based diet kept the population generally healthy and thin for many centuries. Up until 1980, only 1 to 5 percent of Japanese adults over age forty had diabetes. Starting around that time, however, the rapid westernization of the diet meant that meat, milk, cheese, and sodas became fashionable. Waistlines expanded, and, by 1990, diabetes prevalence in Japan had climbed to 11 to 12 percent. The same sort of trend has occurred in the U.S. Over the last century, per capita meat consumption increased from about 125 pounds per year (which was already very high compared with other countries) in the early 1900s to over 200 pounds today. In other words, the average American now eats 75 pounds more meat every year than the average American of a century ago. In the same interval, cheese intake soared from less than 4 pounds per person per year to about 33 pounds today. Sugar intake has gone up, too, by about 30 pounds per person per year. Where are we putting all that extra meat, cheese, and sugar? It contributes to body fat, of course, and diabetes follows. Today, about 13 percent of the U.S. adult population has type 2 diabetes, although many of them are not yet aware they have it.

Excess consumption of sugar, starch, and cereal-based carbohydrates is easily the most destructive dietary tendency today. It is a rampant problem, leading to heart disease, obesity, diabetes, cancer, and many other degenerative disorders as well as numerous mental health and cognitive problems. As

DOES SUGAR REALLY MAKE KIDS HYPERACTIVE? Parents are always looking for an excuse to explain their children’s bad behavior, and sugar has taken a lot of blame. This may come as no surprise, but the Coca-Cola Company doesn’t want to take responsibility, and makes it very clear that studies have failed to find any substantial evidence proving a relationship between sugar consumption and hyperactivity. Well, the company is correct. Sugar does feed the body as an energy source, but it doesn’t make kids hyperactive. It is more likely that kids tend to eat sugary foods at times when they would be excited and rambunctious anyway (parties, holidays, movies, weddings, funerals). This can only be good news for the producers of such fine healthy treats as Cap’n Crunch with Crunchberries, Pixy Stix, cotton candy, and Laffy Taffy.

Because sugar has no nutritional value and is something that brings pleasure, many nineteenth-century Americans identified it as a source of various societal maladies. Victorian medical advisers and reformers alike, preoccupied with personal respectability and good conduct, believed that sugar was slightly addictive and would lead to other vices, such as gambling and drinking. In the late twentieth century people blamed hyperactivity, obesity, attention deficit disorder, diabetes, and other debilities (especially among children) on sugar consumption.

Nutritional research on macular degeneration has shown that consumption of lutein and zeaxanthin, but not beta-carotene, is associated with a reduced risk for macular degeneration. People who ate the most lutein and zeaxanthin had a 57 percent lower risk for macular degeneration than people who ate the least. The three top sources of lutein are kale, collard greens, and spinach.

Since 1985 our [American's] consumption of all added sugars- cane, beet, HFCS, glucose, honey, maple syrup, whatever- has climbed from 128 pounds to 159 pounds per person.

Apple Cider Vinegar and Circulation   Many people also drink apple cider vinegar to improve circulation in their body.  Apple cider vinegar is often touted as a natural cure for lower blood pressure and improved circulation, and you already know the benefits with regards to diabetes.  Our circulation becomes poor as we get older, which can cause numerous problems.  You can prevent this slow down with a daily supplement of apple cider vinegar.   How Apple Cider Vinegar Improves Your Circulation   There are numerous ways that apple cider vinegar works to improve your circulation.  The first is that it can lower blood pressure.  Low blood pressure allows your body to regulate your circulation system without strain.  Apple cider vinegar can also reduce cholesterol and free radicals which cause calcification and hardening of the arteries.  As we mentioned above, apple cider vinegar is also great at removing toxins and purifying your blood, and it regulates your blood sugar level, which is extremely important if you are a diabetic.  If you suffer from inflamed arteries and veins, apple cider vinegar can reduce swelling and improve circulation as well.  Finally, apple cider vinegar is known for reducing calcification of arteries, which makes it difficult for blood to flow through your body.       Apple Cider Vinegar and Blood Pressure   Many people often turn to apple cider to reduce blood pressure.  Natural remedies for reducing blood pressure are very popular and often great preventives.  Having a healthy heart and low blood pressure is extremely important if you want to live a healthy life, especially if you are male.  As we get older, our blood pressure naturally rises and this can stress our bodies.  Many people have noticed apple cider vinegar is a great way to lower blood pressure without having to take the next step to over-the-counter medicine.  Lowered blood pressure will also lead to an overall improvement in your body’s circulation.   One of the interesting claims about apple cider vinegar is that it can reduce blood pressure. With all of its known benefits, this should no longer come as a surprise. The question is whether there is indeed any proof for the claim. The mechanism behind its blood pressure reduction capacity is a fascinating subject. Understanding the process is helpful for those who wish to consume ACV to improve their health and cure their disease.   The Link Between Apple Cider Vinegar and Blood Pressure   Is apple cider vinegar truly capable of decreasing blood pressure? Results show that it does indeed lower this vital figure. However, its efficacy depends on proper consumption and the

Average sugar consumption rose to 18 pounds per year in 1800 and to 90 pounds per year in 1900. In 2009 more than half of Americans consumed a whopping 180 pounds of sugar in a year!(9) And we wonder why we are sick. Sugar researcher, Nancy Appleton, in her book, Suicide by Sugar, lists 140 ways sugar can wreck your health.(10)

Sometimes Resistance takes the form of sex, or an obsessive preoccupation with sex. Why sex? Because sex provides immediate and powerful gratification. When someone sleeps with us, we feel validated and approved of, even loved. Resistance gets a big kick out of that. It knows it has distracted us with a cheap, easy fix and kept us from doing our work. Of course not all sex is a manifestation of Resistance. In my experience, you can tell by the measure of hollowness you feel afterward. The more empty you feel, the more certain you can be that your true motivation was not love or even lust but Resistance. It goes without saying that this principle applies to drugs, shopping, masturbation, TV, gossip, alcohol, and the consumption of all products containing fat, sugar, salt, or chocolate.

After Haitians led a successful slave revolt against the French, the former slaves refused to grow sugar and output halted.60 They grew crops they could eat instead. Subsistence farming meant that a family would grow what they could live on, diversifying their crops, with some portion going for sale and some going for consumption. There was every reason to believe that American blacks would also go this route.

Tea, on the other hand, stimulated, refreshed and, heavily sugared, delivered much-needed calories to the undernourished working class. In the second quarter of the nineteenth century, improved water supplies and falling prices made tea Britain’s most popular beverage. Sugar had much to do with propelling it there. As British historian D. J. Oddy notes, “The principal change from the late eighteenth century was the growing use of sugar. By the mid-nineteenth century sugar consumption had reached half a pound (0.2 kg) per head per week.”90 That’s a fair amount of sugar, and over the decades it would increase until, by the end of the century, weekly per capita consumption exceeded one pound.91 But

Eat plenty of vegetables and fruits, but limit fruit juices and corn, and hold the potatoes. • Eat more good fats (these mostly come from plants) and fewer bad fats (these mostly come from meat and dairy foods). • Eat more whole-grain carbohydrates and fewer refined-grain carbohydrates. • Choose healthy sources of protein, limit your consumption of red meat, and don’t eat processed meat. • Drink more water. Coffee and tea are okay; sugar-sweetened soda and other beverages aren’t. • Drink alcohol in moderation, if at all. • Take a multivitamin for insurance, just in case you aren’t getting the vitamins and minerals you need from the foods you eat. Make sure it delivers at least 1,000 international units of vitamin D.

When the Europeans conquered America, they opened gold and silver mines and established sugar, tobacco and cotton plantations. These mines and plantations became the mainstay of American production and export. The sugar plantations were particularly important. In the Middle Ages, sugar was a rare luxury in Europe. It was imported from the Middle East at prohibitive prices and used sparingly as a secret ingredient in delicacies and snake-oil medicines. After large sugar plantations were established in America, ever-increasing amounts of sugar began to reach Europe. The price of sugar dropped and Europe developed an insatiable sweet tooth. Entrepreneurs met this need by producing huge quantities of sweets: cakes, cookies, chocolate, candy, and sweetened beverages such as cocoa, coffee and tea. The annual sugar intake of the average Englishman rose from near zero in the early seventeenth century to around eight kilograms in the early nineteenth century. However, growing cane and extracting its sugar was a labour-intensive business. Few people wanted to work long hours in malaria-infested sugar fields under a tropical sun. Contract labourers would have produced a commodity too expensive for mass consumption. Sensitive to market forces, and greedy for profits and economic growth, European plantation owners switched to slaves.

The importance of limiting consumption of refined sugar and white flour has been confirmed by new analysis of the massive American Women’s Health Initiative.

From 1850 to the year 2000, global sugar consumption increased by over 100-fold[804]. Nowadays, sugar has been isolated and refined to such a degree that it is added into almost all packaged foods in unnaturally high amounts[805]

Sugar historian Noel Deerr estimates that per capita sugar consumption was four pounds in 1700, eight pounds by 1729, twelve by 1789, the year of the French Revolution, and eighteen pounds by 1809.

The fewer carbohydrates we consume, the leaner we will be. This is clear. But there’s no guarantee that the leanest we can be will ever be as lean as we’d like. This is a reality to be faced. As I discussed, there are genetic variations in fatness and leanness that are independent of diet. Multiple hormones and enzymes affect our fat accumulation, and insulin happens to be the one hormone that we can consciously control through our dietary choices. Minimizing the carbohydrates we consume and eliminating the sugars will lower our insulin levels as low as is safe, but it won’t necessarily undo the effects of other hormones—the restraining effect of estrogen that’s lost as women pass through menopause, for instance, or of testosterone as men age—and it might not ultimately reverse all the damage done by a lifetime of eating carbohydrate- and sugar-rich foods. This means that there’s no one-size-fits-all prescription for the quantity of carbohydrates we can eat and still lose fat or remain lean. For some, staying lean or getting back to being lean might be a matter of merely avoiding sugars and eating the other carbohydrates in the diet, even the fattening ones, in moderation: pasta dinners once a week, say, instead of every other day. For others, moderation in carbohydrate consumption might not be sufficient, and far stricter adherence is necessary. And for some, weight will be lost only on a diet of virtually zero carbohydrates, and even this may not be sufficient to eliminate all our accumulated fat, or even most of it.

consumption of flour, which raises blood sugar more than table sugar does, is

Daily consumption of sugar-sweetened drinks not only carries a significant risk of weight gain, but also increases the risk of developing diabetes by 83 percent compared to drinking less than one sugar-sweetened drink per month.

Here is the outline of my simple, actionable advice for healthy eating, which I describe in detail later in the book: • Eat plenty of vegetables and fruits, but limit fruit juices and corn, and hold the potatoes. • Eat more good fats (these mostly come from plants) and fewer bad fats (these mostly come from meat and dairy foods). • Eat more whole-grain carbohydrates and fewer refined-grain carbohydrates. • Choose healthy sources of protein, limit your consumption of red meat, and don’t eat processed meat. • Drink more water. Coffee and tea are okay; sugar-sweetened soda and other beverages aren’t. • Drink alcohol in moderation, if at all. • Take a multivitamin for insurance, just in case you aren’t getting the vitamins and minerals you need from the foods you eat. Make sure it delivers at least 1,000 international units of vitamin D.

We know now that fructose is a chronic hepatotoxin, just like alcohol. However, because fructose does not get partially metabolized by the brain like alcohol, we do not get any of the instant effects acute alcohol consumption brings. In everything else, both substances are the same. But this lack of acute toxicity is exactly why the FDA and the USDA won’t regulate it—in addition to the economic hit American producers would take if it were announced that fructose is a toxin that leads to metabolic syndrome and its host of disorders.

The consumption of a spoonful of clarified butter (ghee in India) on a daily basis a few minutes before a meal does wonders for the digestive system. If you eat clarified butter with sugar, as in sweets, it is digested and turns into fat. But clarified butter with out sugar can cleanse, heal, and lubricate the alimentary canal. Additionally, the cleansing of the colon will immediately manifest as a certain glow and aliveness in your skin. Even those who prefer not to consume dairy products could experiment with this because clarified butter passes through the system largely with out getting digested.

A 2009 study showed that pre-diabetes could be induced in healthy volunteers in only eight weeks. Healthy subjects ate 25 per cent of their daily calories as Kool-Aid sweetened with either glucose or fructose. While this seems high, many people consume this high proportion of sugar in their diets.17 With its low glycemic index, fructose raised blood glucose much less. The fructose, but not the glucose group, developed pre-diabetes by eight weeks. Insulin levels as well as measures of insulin resistance were significantly higher in the fructose group. So only six days of excess fructose will cause insulin resistance. By eight weeks, pre-diabetes is establishing a beachhead. What happens after decades of high fructose consumption? Fructose overconsumption leads directly to insulin resistance.

Overall, you want to keep your daily consumption of added sugars under 25 grams a day. It will be a challenge at first. I find that focusing on the potential negative outcomes can be quite motivating, so remind yourself of these facts about sugar: Aside from the obvious drawbacks of weight gain and mood swings, having excess sugar in your bloodstream creates a process called glycation, which stiffens our cells and thus, our tissues. One result?

Overall, you want to keep your daily consumption of added sugars under 25 grams a day. It will be a challenge at first. I find that focusing on the potential negative outcomes can be quite motivating, so remind yourself of these facts about sugar: Aside from the obvious drawbacks of weight gain and mood swings, having excess sugar in your bloodstream creates a process called glycation, which stiffens our cells and thus, our tissues. One result? Wrinkles. So, maybe you can appeal to your vanity.

Consumption of refined sugar triggers rapid changes in the intestinal bacterial species present, causing loss of healthy species and yielding symptoms of irritable bowel syndrome within days of increased sugar intake.