Fructose linked to gene damage
Fructose is a natural sugar commonly found in fruits, corn and plants. So.. it’s ‘natural’, right? Must be Ok, right?
Wrong. Especially now it’s used in many processed and ultra-processed food products and soft drinks as a cheap sweetener, usually in the form of high-fructose corn syrup.
Previous studies have already found it to be to be hazardous to health, leading to insulin resistance, obesity and elevated blood pressure to name just a few.
A new study has increased this list further. Scientists at the University of California found that, “A diet high in fructose can kill hundreds of genes in a way that could lead to several diseases”. Interestingly, the researchers found an omega-3 fatty acid, docosahexaenoic acid(DHA), was able to go some way to reversing the effects.
In our opinion it’s perhaps the most insidious element of the ongoing acid assault on our health and wellbeing. because it’s mainly in fruit, we see it as healthy.
Here’s a chart that assists us to work out just how much of this is sneaking into our systems via our fave fruits and smoothies.
I spent some time with John Biethan, our man in the US today on blab.im talking about Green Smoothies.
I’m a bit left-of-centre about Alkaline Green Smoothies as you will see.
We have great respect for the work of Rob Verkerk and his Alliance for Natural health. He has spent years in direct opposition to the EU supplement rules AKA Codex. he’s campaigned relenlessly for sensible food guidelines and we agree with his ideas. ANH has even created a program called Food4Kids. Here’s their full agenda.
If you are wondering what’s right for kids I’d seriously recommend downloading this page in its entirety.
3 Steps to Sugar, Carb and Acid freedom
As a ‘normal’ Western Diet human, my years of processed foods, poor exercise levels, and “normal” western eating patterns literally programmed my body to burn NOTHING but calories and sugars from the foods I consume each day INSTEAD of burning off body fat that’s stored on your body.
The most popular exercise programs take way too much time and use old-school methods that cause you to crave more carbs and calories – especially calories from sugar – FORCING your body to burn sugars and waste away nothing but stored energy. Look around at gym and see how many members are scoffing energy drinks.
In this state, every time I eat and exercise, my body is busy fighting a losing battle. The eating and the exercising doesn’t have to change: my metabolism has to change.
Fortunately, I’ve discovered a way to reset my body’s fat burning switch so that my body burns fat FIRST every time I move and exercise.
It’s a super simple 3-step metabolic primer from weight loss guru Shaun Hadsall that seems to turn off your body’s “addiction” to burning sugars, while making your most stubborn fat your “go to” energy source in LESS that one week’s time.
1: Try consuming zero starches or fruits for 3 or 4 days in a row during the week.
We are doing this to accelerate depletion of glycogen energy stores and start your body burning mostly fat again. Consume protein in every meal to help increase satiety and keep your body in an anabolic high-energy fat-burning environment.
You can burn a ton more belly fat by using this approach just a few days of the week.
2: Increase your fat intake and double (at least) your servings of green cruciferous veggies on deplete days.
When you lower carbs for a few days you’ll need energy from other sources. Friendly ‘good’ fats and cruciferous veggies should be first choice to help provide this needed energy.
Try extra fish or krill oil, olive oil, coconut oil and raw nuts to increase your fat intake — And spinach, kale, broccoli, cauliflower, asparagus, arugula, green beans, brussels sprouts and cabbage – all great choices for your veggies.
We are trying to provide all the fiber, vitamins, and minerals necessary to maximize fat-loss during a lower carb phase. And we should experience a BIG DECREASE yin cravings .
3: Double your daily good water intake, while depleting carbs.
Almost everyone underestimates the effectiveness of proper hydration for UNDOING the damage of over-eating, getting rid of excess water retention, and supporting other metabolic processes that burn fat. Of course in my case I supercharge this process by only drinking ultra pure alkaline hydrogen rich water from my own invention, the UltraStream.
Don’t foregt! If you had high carb meals in the last 2 days you’ll be holding almost an extra 3 grams of water for every gram of carb you consumed. So if you carbed up over the weekend, we’re talking an extra 700 to 1000 grams of water sloshing around between cells!.
Here’s a good rule of thumb. Consume 5% of your total body weight in ounces of water on your carb deplete days. So if you weigh 70kg then you should be shooting for 3.5 litres of water minimum.
Hey, do yourself a favour. Chart it, journal it, log it.. but any way you do it, record it! After 3 or 4 days of using this strategy, your body and hormones will be PRIMED to burn PURE fat when you exercise. And it’s very possible that if you didn’t record your progress, you won’t even realise. That’s the power of our mind’s ability to resists change!
And remember.. this all depends on a good exercise strategy continuing, because that’s what is burning energy and forcing you to change over the a fat burning metabolism.
Agave. The very name is exciting, redolent of Mexican deserts and secret herbs.
It comes from the same plant used to sweeten Tequila. It’s on the shelves of your local health food shop in more and more products. Why? And it is a good natural substitute for sugar, maple syrup or honey?
Perhaps if you were trying to save money you’d be interested in its relative sweetness. It’s 50% sweeter than sugar.. but at its prices per pound it’s a serious sweetness to the dollar loser. It’s also far more expensive than equally natural cane sugar.
So.. exactly WHY would you choose gave over sugar? One correspondent of mine accused me of being ‘unnatural’, claiming that “The Aztecs prized the agave as a gift from the gods and used the liquid from its core to flavor foods and drinks.”
One might well respond by asking where the Aztecs are today but that would be a cheap shot.
What amuses me is that somehow my correspondent believes that because Aztecs had the same sugar addiction as us and salved it using Agave, then Agave must be somehow better.
So is it a suitable alternative to sugar if you have say, diabetes, or are overly acidic, or have one or more of the hundreds of acid-related health conditions?
Most agave sweeteners come from the blue agave plant. You don’t get its raw nectar. Much like high-fructose corn syrup, it’s highly processed before you can add it to your tea, top your pancakes with it, or get it in an energy drink, bar, or other product. Yes, as my correspondent said, to make the agave nectar, sap is extracted from the pina, filtered, and heated at a low temperature, which breaks down the carbohydrates into a natural sugar blue agave plant. So now it’s a ‘natural’ sugar, so he suggests that because it’s ‘natural’ it’s better for you. Sorry, friend, just because something is ‘natural’ does not automatically send it to the ‘healthy’ box.
By following the New Alkaline Diet I have personally changed my diet substantially away from the concept of gathering calories from carbs and sugars – particularly sugars, given their proven addictive nature. So the fact that agave has about 60 calories per tablespoon, compared to 40 calories for the same amount of table sugar is of no great concern to me because I try to keep away from all sweeteners.
As a result I enjoy my food more than I ever have in my life, I have overcome my sugar-hit mood swings, and I am eating far less becasue I am not experiencing my past sudden snackaholicism.
So if you have diabetes, is it a good ‘natural’ substitute? It’ something the agave vendors claim, but I think having read what I’ve written so far, the answer is self-evident. We are sold on it with claims that it’s high in fructose and low on the glycemic index, making it a better option than refined sugar. But I can find no research to back that up.
The American Diabetes Association seems to have made its mind up. It has listed agave as a sweetener to limit, along with regular table sugar, brown sugar, honey, maple syrup, and all other sugars.
Liz Applegate, director of sports nutrition at the University of California, Davis, agrees. She says your body doesn’t know where the fructose or glucose comes from, be it fruit, agave, or high-fructose corn syrup; so if you eat too much of it, that’s a problem. I would go even further. There is more evidence coming in almost daily that even artificial sweeteners, once substituted for sucrose and fructose, have exactly the same effect on our body. The drug effect remains.
The simple fact we all shy away from is this: Less Is More With All Added Sweeteners
Agave may be ‘natural’ but it offers no miraculous health benefits, Applegate says. It simply adds sweetness.
Less Is More With All Added Sweeteners, and if you are serious about breaking the acid/inflammation/disease cycle, there’s only one decision you can make.
More on the New Alkaline Diet
Discover the fructose content of common foods, beverages, sauces, and even sugar substitutes in our infographic “Fructose Overload.” Use the embed code to share it on your website or visit our infographic page for the high-res version.
<img src="https://media.mercola.com/assets/images/infographic/fructose-overload-infographic.jpg" alt="fructose overload infographic" border="0" style="max-width:100%; min-width:300px; margin: 0 auto 20px auto; display:block;"><p style="max-width:800px; min-width:300px; margin:0 auto; text-align:center;">Discover the fructose content of common foods, beverages, sauces, and even sugar substitutes in our infographic "<a href="http://www.mercola.com/infographics/fructose-overload.htm">Fructose Overload</a>." Visit our infographic page for the high-res version.</p>