Sugar Overload Quotes

What makes an empath’s overload symptoms worse? Fatigue, illness, rushing, traffic, crowds, loud environments, toxic people, low blood sugar, arguing, overwork, chemical sensitivities, too much socializing, and feeling trapped in overstimulating situations such as parties and cruises. Any combination of these conditions intensifies an empath’s overload. Therefore, keep the following in mind: stress + low blood sugar = drama and exhaustion.

Here are a few notable things that can spark inflammation and depress the function of your liver: Alcohol overload—This is relatively well-known. Your liver is largely responsible for metabolizing alcohol, and drinking too much liquid courage can send your liver running to cry in a corner somewhere. Carbohydrate bombardment—Starches and sugar have the fastest ability to drive up blood glucose, liver glycogen, and liver fat storage (compared to their protein and fat macronutrient counterparts). Bringing in too many carbs, too often, can elicit a wildfire of fat accumulation. In fact, one of the most effective treatments for reversing NAFLD is reducing the intake of carbohydrates. A recent study conducted at KTH Royal Institute of Technology and published in the journal Cell Metabolism had overweight test subjects with high levels of liver fat reduce their ratio of carbohydrate intake (without reducing calories!). After a short two-week study period the subjects showed “rapid and dramatic” reductions of liver fat and other cardiometabolic risk factors. Too many medications—Your liver is the top doc in charge of your body’s drug metabolism. When you hear about drug side effects on commercials, they are really a direct effect of how your liver is able to handle them. The goal is to work on your lifestyle factors so that you can be on as few medications as possible along with the help of your physician. Your liver will do its best to support you either way, but it will definitely feel happier without the additional burden. Too many supplements—There are several wonderful supplements that can be helpful for your health, but becoming an overzealous natural pill-popper might not be good for you either. In a program funded by the National Institutes of Health, it was found that liver injuries linked to supplement use jumped from 7 percent to 20 percent of all medication/supplement-induced injuries in just a ten-year time span. Again, this is not to say that the right supplements can’t be great for you. This merely points to the fact that your liver is also responsible for metabolism of all of the supplements you take as well. And popping a couple dozen different supplements each day can be a lot for your liver to handle. Plus, the supplement industry is largely unregulated, and the additives, fillers, and other questionable ingredients could add to the burden. Do your homework on where you get your supplements from, avoid taking too many, and focus on food first to meet your nutritional needs. Toxicants—According to researchers at the University of Louisville, more than 300 environmental chemicals, mostly pesticides, have been linked to fatty liver disease. Your liver is largely responsible for handling the weight of the toxicants (most of them newly invented) that we’re exposed to in our world today. Pesticides are inherently meant to be deadly, but just to small organisms (like pests), though it seems to be missed that you are actually made of small organisms, too (bacteria

Gary Taubes, Why We Get Fat: And What to Do About It (New York: Anchor Books, 2010). For an expanded discussion of Taubes’s arguments, see Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health (New York: Anchor Books, 2008). It includes a helpful summary of Taubes’s conclusions (p. 454): 1. Dietary fat, whether saturated or not, is not a cause of obesity, heart disease, or any other chronic disease of civilization. 2. The problem is the carbohydrates in the diet, their effect on insulin secretion, and thus the hormonal regulation of homeostasis—the entire harmonic ensemble of the human body. The more easily digestible and refined the carbohydrates, the greater the effect on our health, weight, and well-being. 3. Sugars—sucrose and high-fructose corn syrup, specifically—are particularly harmful, probably because the combination of fructose and glucose simultaneously elevates insulin levels while overloading the liver with carbohydrates. 4. Through their direct effect on insulin and blood sugar, refined carbohydrates, starches, and sugars are the dietary cause of coronary heart disease and diabetes. They are the most likely dietary causes of cancer, Alzheimer’s disease, and the other chronic diseases of civilization. 5. Obesity is a disorder of excess fat accumulation, not overeating, and not sedentary behavior. 6. Consuming excess calories does not cause us to grow fatter, any more than it causes a child to grow taller. Expending more energy than we consume does not lead to long-term weight loss; it leads to hunger. 7. Fattening and obesity are caused by an imbalance—a disequilibrium—in the hormonal regulation of adipose tissue and fat metabolism. Fat synthesis and storage exceed the mobilization of fat from the adipose tissue and its subsequent oxidation. We become leaner when the hormonal regulation of the fat tissue reverses this balance. 8. Insulin is the primary regulator of fat storage. When insulin levels are elevated—either chronically or after a meal—we accumulate fat in our fat tissue. When insulin levels fall, we release fat from our fat tissue and use it for fuel. 9. By stimulating insulin secretion, carbohydrates make us fat and ultimately cause obesity. The fewer carbohydrates we consume, the leaner we will be. 10. By driving fat accumulation, carbohydrates also increase hunger and decrease the amount of energy we expend in metabolism and physical activity. For a fascinating discussion of the role of fat in a healthy diet, see also Nina Teicholz, The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet (New York: Simon & Schuster, 2014).

To meet the demands and marketability of lowering fat in foods while maintaining flavorful options, food manufacturers got busy adding increasing levels of sugars in everything from spaghetti sauce to salad dressings. Labels and packages touted health claims because of low-fat ingredients, while completely forgetting to mention that the fat, that actually wasn’t bad, had been replaced by an overload of Sugar Calories that cause weight gain.

Stay away from all vegetable/grain/seed oils, except olive, coconut, and red palm (no canola, sunflower, safflower, corn, etc). We simply didn't evolve eating polyunsaturated oils in concentration. It's essentially the same issue as with fruit juices. Would you sit down and eat two dozen oranges? Eating the whole fruit (or vegetable) has its own built in stop mechanism: the fibrous bulk fills us up before we overload on sugar.

When normal sugar level is reached or maintained one enjoys higher energy without caffeine or sugar overload.

Job pressure: Coworker tension, bosses, work overload Money: Loss of a job, reduced retirement, medical expenses Health: Health crisis or terminal or chronic illness Relationships: Divorce, death of spouse, arguments with friends, loneliness Poor nutrition: Inadequate nutrition, caffeine, processed foods, refined sugars Media overload: Television, radio, Internet, e-mail, social networking Sleep deprivation: Inability to release the stress hormones (adrenaline, norepinephrine, cortisol) interfering with the ability to sleep (APA 2013)

We grow from salts, and we use sugar as fuel; too much salt overloads the roots, and too much sugar spoils us. Fixing an overload, requires time & release, to make space for dilution.

her healthier. If she’d never got cancer, she might easily have overloaded her body with all sorts of sugars, fats and chemicals and got diabetes. She truly believed that. Her new diet had saved her in so many ways and had allowed her to have a certain amount of control over her body. It was a positive focus on the good that she could do herself. So much of having cancer was out of your control, but her diet was something she alone was in charge of and she’d embraced her new regime with a vigour she didn’t know she had. It might not save her life, but it was at least going part way to saving her sanity. ‘I’m not sure I’ll be able to cope for six weeks with a health freak to my left and a meditating Buddhist on my right,’ Audrey said.

CHOCOLATE OVERLOAD COOKIE BARS Preheat oven to 350 degrees F., rack in the middle position. FOR THE CRUST: 1½ cups flour ¼ cup cocoa powder ¾ cup sugar ¾ cup softened butter (1½ sticks) Mix the dry ingredients together and then cut in the softened butter. (You can also do this in a food processor with a steel blade, using chilled butter that’s been cut into chunks.) Spread the mixture out in the bottom of a greased 9-inch by 13-inch cake pan and press it down with a spatula. Bake at 350 degrees F. for 15 minutes. (Don’t shut off the oven—you’ll need it for the second step.) FOR THE FILLING: 2 eight-ounce packages softened cream cheese (the block type, not the whipped type) 1 cup mayonnaise 1 cup sugar 4 eggs 2 cups melted chocolate chips (12-ounce bag) 2 teaspoons vanilla You can do this by hand, but it’s a lot easier with an electric mixer. Soften the cream cheese and beat it with the mayonnaise until it’s smooth. Gradually add the sugar. Add the eggs, one at a time, beating after each addition. Melt the chocolate chips in a microwave-safe bowl for 3 minutes. (Chocolate chips may retain their shape, so stir them to see if they’re melted.) Let them cool for a minute or two, and then gradually add the chocolate, mixing thoroughly. Then mix in the vanilla. Pour the finished mixture on top of the crust you just baked. Bake at 350 degrees F. for 35 minutes. Let it cool to room temperature and then chill for at least 4 hours. Cut into brownie-size bars. Garnish the bars with strawberries, whipped cream, or powdered sugar if desired. Baking Conversion Chart These conversions are approximate, but they’ll work just fine for Hannah Swensen’s recipes.

White flour is better suited to glue for kindergarten art projects than to nutrition. Refined grains and the insidious sweet “poison” known as sugar fuel the food-processing industry, but such products damage the health and quality of life of people who are struggling with carb overload.