by Tanada » Fri 22 Dec 2017, 22:34:11
$this->bbcode_second_pass_quote('KaiserJeep', 'S')ugar is not I believe a direct carcinogen. I do however totally accept that it plays numerous roles in damaging the body in various ways that make it more vulnerable to other diseases like cancer, heart disease, and type 2 diabetes. That of course is a rehash of remarks made in this thread previously. But I DO have an original contribution.
I was reminded of this when I made and consumed some delicious breakfast sandwiches this morning. The ham was cured with sugar among other things, the delicious brioche buns turned out to have sugar as the third listed ingredient.
My doctor has just called me "pre-Diabetic" and prescribed Metformin, just in time for Christmas. The great American diet includes lots of sugar, and our Federal Government is subsidizing corn sweeteners to the tune of $24,000,000,000 a year. With our own tax monies as well.
The fructose half of the table sugar sucrose molecule, the same fructose as you find in high fructose corn syrup, is about 150% as sweet as glucose and is made from the said glucose through a simple chemical reforming process discovered by Japanese scientists back in the 1970's. Current research shows that Fructose is the cause of NAFLD, Non-Alcoholic Fatty Liver Disease, the precursor to liver Cirrhosis and cancer.
NAFLD in turn causes fatty accumulations to spread into the Pancreas tissues and when they build up past a moderate point you get fatty Pancreas which causes the beta cells that produce insulin to become encased and less responsive to blood sugar because the receptors that respond to high blood sugar are partially occluded. This leads to chronic high blood sugar which develops into Type 2 Diabetes over a period of about a decade.
But wait there's more! Fructose also has the effect of blocking Leptin signalling in the brain. If you don't know Leptin is the hormone that tells your brain you has consumed an adequate number of calories and suppresses appetite. When you eat any food sweetened with Fructose, high Fructose Corn Syrup, table Sugar or any of the multiple names meaning the same chemical substance that the packaged food industry has invented to make their products sound less sweetened the Fructose damages your liver, suppresses your beta cell insulin production chronically, and tells your brain to keep eating.
But wait there is still more! PET and MRI type scans of the human brain while consuming addictive substances like Opioids or Cocaine or even Alcohol are nearly indistinguishable from brain scans of people consuming Fructose or table sugar that your enzymes break down into Fructose nearly instantly. This place fructose in the same addictive endorphin response category as a host of known addictive substances. Fructose doesn't make you 'high' per se, it makes you hungry and it also makes you crave more fructose.
The World Health Organization made recommendations that fructose/sugar consumption be limited to very low quantities on a daily basis because of all these effects. The first time WHO recommended steep cuts in consumption the American Sugar Growers Association lobbied the White House and the government informed the UN that if they made too strong of a case against added sugar their funding of WHO would be sharply curtailed. WHO knuckled under and kept their safe levels low, but do not widely push those levels in their literature or training programs for poor people to keep them from becoming the same kind of sugar HFCS addicted individuals as the EU and North American citizens already are.
$this->bbcode_second_pass_quote('WHO', ' ')4 March 2015 ¦ Geneva - A new WHO guideline recommends adults and children reduce their daily intake of free sugars to less than 10% of their total energy intake. A further reduction to below 5% or roughly 25 grams (6 teaspoons) per day would provide additional health benefits.
Guideline on sugars intake for adult and children
Free sugars refer to monosaccharides (such as glucose, fructose) and disaccharides (such as sucrose or table sugar) added to foods and drinks by the manufacturer, cook or consumer, and sugars naturally present in honey, syrups, fruit juices and fruit juice concentrates.
“We have solid evidence that keeping intake of free sugars to less than 10% of total energy intake reduces the risk of overweight, obesity and tooth decay,” says Dr Francesco Branca, Director of WHO’s Department of Nutrition for Health and Development. “Making policy changes to support this will be key if countries are to live up to their commitments to reduce the burden of noncommunicable diseases.”
Much of the sugars consumed today are “hidden” in processed foods that are not usually seen as sweets. For example, 1 tablespoon of ketchup contains around 4 grams (around 1 teaspoon) of free sugars. A single can of sugar-sweetened soda contains up to 40 grams (around 10 teaspoons) of free sugars.
Worldwide intake of free sugars varies by age, setting and country. In Europe, intake in adults ranges from about 7-8% of total energy intake in countries like Hungary and Norway, to 16-17% in countries like Spain and the United Kingdom. Intake is much higher among children, ranging from about 12% in countries like Denmark, Slovenia and Sweden, to nearly 25% in Portugal. There are also rural/urban differences. In rural communities in South Africa intake is 7.5%, while in the urban population it is 10.3%.
Reducing sugars intake to less than 10% of total energy: a strong recommendation
The recommendations are based on analysis of the latest scientific evidence. This evidence shows, first, that adults who consume less sugars have lower body weight and, second, that increasing the amount of sugars in the diet is associated with a weight increase. In addition, research shows that children with the highest intakes of sugar-sweetened drinks are more likely to be overweight or obese than children with a low intake of sugar-sweetened drinks.
Based on the quality of supporting evidence, these recommendations are ranked by WHO as “strong”. This means they can be adopted as policy in most situations.
Further reduction to less than 5% of total energy intake: a conditional recommendation
Given the nature of existing studies, the recommendation of reducing intake of free sugars to below 5% of total energy is presented as “conditional” in the WHO system for issuing evidence-based guidance.
Few epidemiological studies have been undertaken in populations with a low sugars intake. Only three national population-wide studies allow a comparison of dental caries with sugars intakes of less than 5% of total energy intake versus more than 5% but less than 10% of total energy intake.
These population-based ecological studies were conducted during a period when sugars availability dropped dramatically from 15kg per person per year before the Second World War to a low of 0.2kg per person per year in 1946. This “natural experiment”, which demonstrated a reduction in dental caries, provides the basis for the recommendation that reducing the intake of free sugars below 5% of total energy intake would provide additional health benefits in the form of reduced dental caries.
WHO issues conditional recommendations even when the quality of evidence may not be strong on issues of public health importance. A conditional recommendation is one where the desirable effects of adhering to the recommendation probably outweigh the undesirable effects but these trade-offs need to be clarified; therefore, stakeholder dialogue and consultations are needed before the recommendation is implemented as policy.
Updating the guideline on free sugars intake is part of WHO's ongoing efforts to update existing dietary goals to prevent NCDs. The sugars guidelines should be used in conjunction with other nutrient guidelines and dietary goals, in particular those related to fats and fatty acids, including saturated fat and trans-fat.
In March 2014, WHO opened a public consultation on the then draft sugars guideline to seek inputs from all stakeholders. More than 170 comments were received from representatives of government agencies, United Nations agencies, nongovernmental organizations, industries and academic institutions as well as other interested individuals. An expert peer review process was also undertaken in 2014. The final guideline was prepared taking into account comments received from the public consultation and expert peer review.
Countries can translate the recommendations into food-based dietary guidelines that consider locally available food and customs. Additionally, some countries are implementing other public health interventions to reduce free sugars intake. These include nutrition labelling of food products, restricting marketing to children of food and non-alcoholic drinks that are high in free sugars, fiscal policies targeting foods and beverages high in free sugars, and dialogue with food manufacturers to reduce free sugars in processed foods.
If you want to stop your diabetes from progressing further the first step is to eliminate as much of the pre processed food from your diet as possible. Nearly all of it from the Ketchup to the bread to the hot dogs has fructose added. Why? Because the food processing industry learned decades ago that Fructose increases appetite so people eat more, and the more you eat the more you buy from them.