Posts Tagged ‘Diet’

Got The Sugar Blues? Duffy Has Good News!

I recently completed reading a book titled Sugar Blues by William Duffy, I picked it up at a closeout sale at a Borders bookstore for half price. I like this one, learned a few things from it and have since recommended it to a few friends. I also have largely gone on a sugar-free experiment. I also recommend you read this book, it’s a classic diet book, yet it sounds as if it was written a couple years ago, there might be a few outdated bits and pieces but again, this is a classic worth reading and has a wealth of insight to offer you. I had reduced my sugar intake for a few years, seeking to be “moderate”, this book is actually helping me far “very easily” resist sugar. I am almost sugar free these days.  I appreciate the history in this book, you will learn about the history of sugar, and other things like fermenting, sauerkraut and beer. You will learn how sugar was invented, and you will be reminded that unlike salt (so essential people used it as currency in the past) sugar is a relatively new addition to our diet. This book touched me in a positive way, and I feel it will do the same with you. You just might never look at food and eating the same way again! all good positive things!

Well, what else does the book talk about? Duffy makes it clear how he dislikes how sugar is labeled (or not labeled) on products and how it is inaccurate to lump refined sugar with other healthy carbs under the same label name. See, not all carbs are the same, but a food label doesn’t tell you that, nor does it say how much added sugar is in a product. You might be surprised to learn what I learned about brown and raw sugar products, and what they put sugar in (ketchup, mayo, dressing, etc), you’ll read about sugar and the persians, indians, crusades, and even slavery! The book is easy to read as well, well documented and sourced.

Knowing what I know now, it is difficult to allow myself to eat sugar, and I have this book to thank. This books acts as an anti-sugar vaccine or an anti-sugar booster shot. If you crave sugar simply read this book and you will no longer crave it!

Sugar is not a nutrient, it is not empty calories either, it is actually an anti-nutrient, when you eat it you are eating something that takes away vitamins from your body to rid itself of sugar..  thus Duffy defines it as a poison, and I see why.

I’ve finished the book a weak ago only, I can say no to sugar now easily, I have resisted cravings and know what it feels like to eat sugar now vs. another source of calories, and I am still learning my body’s response and watching to see how my health will improve. I am unable to tolerate sugar in things now, many things smell and taste too sweet! I do not touch or crave the junk you find at gas stations or coffee shops. Instead of sugar I eat fruits, brown rice, potatoes etc.. real healthful calories. It’s a transition, for sure, but a good and natural one. I wish I had read this book 20yrs ago, as a kid I binged on sugar and now can see how it probably had negative effects on my health.

See, the thing is, “when it comes to sugar, the secret is not moderation but avoidance.”

I wont ramble much more..

You can find it at a very affordable price on amazon

This is the book description from Amazon:

It’s a prime ingredient in countless substances from cereal to soup, from cola to coffee. Consumed at the rate of one hundred pounds for every American every year, it’s as addictive as nicotine — and as poisonous. It’s sugar. And “Sugar Blues”, inspired by the crusade of Hollywood legend Gloria Swanson, is the classic, bestselling expose that unmasks our generation’s greatest medical killer and shows how a revitalizing, sugar-free diet can not only change lives, but quite possibly save them.

and, finally: check out these reviews of the book, they are very much worth reading:


Meaningful Details That Will Change Your Perspective!, February 11, 2011

By SoleThinner “First and foremost I have to say that Sugar Blues is a passionatly written. Why is that important? Because you will also find that Duffy’s passion can potentially become yours as well.

Though the copy I bought is written in ’75, it could have easily been written in 2011. I think I found 1 fact that could have been updated, but it wasn’t important enough to recall!

There is a lot about the history of sugar, which really was more interesting than a drag to read.

After reading this book, I can say I am not inclined to have added sugar in my diet. If you are trying to loose weight and need a reason why you shouldn’t go for those Oreo’s, let this be mandatory reading for you!

Sugar Blues does not go specifically into the science of sugar and the disesases it may be linked to, though it does touch on it.”


For Responsible Adults Only!, May 28, 2000
“For weeks I walked to and from work, over one hour each way, to help drop through a weight plateau of 199 pounds. No matter what I did, including dieting, I was destined to be a 199-pounder for life! Then, one Sunday evening, I read the first few chapters of a book a friend lent me, “Sugar Blues” by Dufty. My first reaction to the information contained in it was entirely emotional: anger and disgust. Until that moment I had never given sugar a moment’s worth of thought. That Sunday evening, I felt my anger so intensely, that I promised myself that I immediately would stop my ingestion of sugar for MORAL reasons. As I read further, I wished that I had known this information years ago. I wished that I had used this information while raising my children. I am saddened that I didn’t get to the profound wisdom in this book sooner than I did. But, life is full of important lessons. This book is but lesson number one. And learning this lesson later is better than not learning it at all. While reading “SUGAR BLUES” I was also reading another book on the topic of meats. I decided to give up sugar and meats. That Sunday evening, I switched to a SWEETENER-FREE and meat-free lifestyle. On Thursday of that week I spent time between the fetal position in bed and sprinting to the washroom. I thought I had the flu, but looking back, I now realize I had what I’d describe as, “withdrawl” symptoms. 24 hours later I was feeling better. 7 days later, when I weighed myself, I received the first of many self-fulfiling rewards: I cracked my weight-loss plateau, was finally down to 190 pounds. Three weeks later, I lost another 6 pounds and was down to 184. Seven weeks later I was at 177. 10 weeks later 174. I have had to tighten my belt 5 notches! I fit into pants that I had not fit into since 1978. As of this last week, I stabilized at a weight plateau of 174 pounds. I have lost a cool 25 pounds. This book made me THINK about the quality of, and effect from, the “foods” I shovelled into my mouth. This book motivated me to read the labels before I bought. It is an absolute MUST HAVE for your home library…a MUST SHOW to friends who you care about…a book that you MUST DOG-EAR and underline, (use over and over again). It might be a good idea for you to think about buying several or more copies of this book in paper back version, (low cost), to either give away or circualte among your friends and relatives. If you do, you just might enhance your life and theirs. Thank you for taking the time to read my thoughts about “SUGAR BLUES”. By sharing my experience I am hoping that your life will become healthier. All the best in your decision to buy “Sugar Blues”.

In response to the above comment, a comment: Your story is my story, too! The first time I encountered the book, I was amazed. I quit refined sugar (though retained having a glass of wine a day) and dropped 25 pounds over several months. I also had potential energy I wasn’t aware of until I tried to swim across a small river near our home and did it–without effort! I remained off for two years, and then one day, while on vacation, I became full of frustration about something else, I drank an offered brandy, and within the week craved sugar. Craved. Ready to “kill.” I also began bursting my seams in just a week! I agree that sugar is a poison, contains no nutrition, and I also ask the question: why is it in everything available to eat???? I am now buying organic when I can and reading those labels. It costs us more to eat, but we will eat less and be satisfied. Whole grains, fresh fruits and veggies. O, yes, Dufty really hit it. And, there’s the additional reward of all the fascinating history he gives the reader, and the reports of the coverups of the truth over the years. Much like the meat and tobacco industries. We are human, and we are bombarded by not only advertising but by our own desire to do and have things quickly and easily. I now vow to cook from scratch and to live well. And, I hope, long, but that’s not mine to decide. (Remember the joke about Euell Gibbons, the natural foods guru? “He died from Dutch Elm disease”? ) Anyways, if you cannot solve in any other way any health problem you might have, if you are ready to shoot yourself (and also leave?), what have you got to lose? Get off sugar!! Eat and drink clean stuff. Read this book…over and over. Blessings to you. Namaste. Mikki

another response to the above comment: I would also recommend also reading the book, Nourishing Traditions by Sally Fallon and Mary Enig as well, an excellent book that further illustrates why sugar and other over processed (and nutrient deficient) foods are bad for us.”


Try to Quit if You Think It’s Not a Drug, November 30, 1999
By pat white (Texas) -“This review is from: Sugar Blues (Mass Market Paperback)
I read Sugar Blues years ago, and became a right-wingist, eliminating all sugar. Over the years, sugar crept back in. Now I’m doing it again because of (1) moodiness, (2) always being bloated, (3) loss of “real appetite”. Sugar in EVERYTHING (even soups and vegetables) makes it very hard to stop totally but what I remember most about William Duffy’s comments were the similarity to cocaine use when sugar was first introduced — the first sugar users brought it to parties and it was a great specialty. That hit home.

Try to Quit! It takes almost a full month for the cravings to go away. Anyone who has seen The Insiders and the power that the tobacco industry has, can understand the enormity of trying to attack the sugar industry.

AS a PS, Sugar in everything is an American phenomenon. You won’t find sugar in soups, canned vegetables, frozen dinners in Holland and the rest of Europe. WHY is it DONE to us here in America?

Pick up this book and begin to understand how eliminating ONE FOOD ITEM ALONE can change your life.”


A true health classic!, February 3, 2000
“I’m sugar-free ever since reading “Sugar Blues.” I was sluggish, moody, hungry, etc. I remembered that John Lennon mentioned Dufty’s book in an interview once. So I bought it at the local health food store. He starts off with his own sugar hell and redemption and then delves into the whole history of the cane. Very interesting, healthwise and also politically. This is the meat of the book. (The Boston “Tea” Party? More like the rum party.) I like his writing style; he keeps it homespun. (Why did some think this book needs more “hard science”? Isn’t it already in there? It’s not intended to be in a medical journal [which can’t always be trusted!].) When I tell people I’m sugar-free they usually scoff, saying sugar’s not that bad for you, why give it up completely. Well, now I wake up clear and I get through the afternoon w/o any flagging of energy. At various times of the day I’ll feel some energy racing through my body. (A great feeling; keeps me motivated.) Now I need less food on my plate, and my hypoglycemia has all but disappeared. (Think about THAT one, folks.) Never eat “refined sucrose” again! It can be done! Sky’s the limit! Thank you, William Dufty!”


I couldn’t believe that for years I was putting this, “Crack like Cocaine” food substance in my body, May 16, 2011
By Lucretia Johnson “Dimozzodotcom” (Plainfield, IL) – See all my reviews
“This review is from: Sugar Blues (Mass Market Paperback)
After reading this book. I purchased 6 more copies and immediately mailed them to family members. Also, this book responsible for me eliminating regular table sugar, brown sugar, powerdered sugar, sweetener, products that say Sugar Free, etc. I was in tears after reading this book. I couldn’t believe that for years I was putting this, “Crack like Cocaine” food substance in my body. It answers every question to, “Why am I sick?

Also, when I read that producing Sugar was one of the main reasons for the Slave Trade, I thought my God, my God! What have we been doing to our precious bodies all these centuries. The day I gave up sugar is the day my body did a total metamorphosis. See the metamorphous here – […]”


this book changed me!, January 11, 2011
By Fewbraveones “darkdruid” (NYC)
“This review is from: Sugar Blues (Mass Market Paperback)
This book is one of the best I have read on the topic of nutrition (particularly sugar). duffy’s stories lens to a good connection with the reader, and he really did his research. I truly was SHOCKED by the list that was given of all the different hypoglycemic symptoms–I had experienced almost half of the things on that list. After I read this book, I felt renewed and determined to get rid of sugar for good. I will be recommending this book to all of my friends and family members that have any interest in nutrition and eating more healthy. This is a great book to have on hand; I have looked back and re-read several sections already. A MUST-READ for anyone looking to improve their health!”


Highly Recommended for anyone who wants better health!, June 7, 2010
By Willow Behr “Willow Behr” (Cold Brook, NY United States)
“First read this 30 years ago and it’s had a profound, positive effect on our (my husband and myself) health and lives. It is the answer, in a big way, to the bulk of American’s health problems today with diabetes and obesity, to mention only a few problems that are deeply aggravated by sugar addiction.

It is based on personal experience, not theory, and the self portraits on the back page (William Dufty, sugar addict compared with William Dufty, recovered sugar addict, tell it all.”


Great political and historical expose of “big sugar” and what it does to the little guy, May 20, 2010
By Goat and Dog “Some old nobody” (Tennessee, USA) “This book was written in the 70’s, and I wish I had read it back then. I am an avowed sugar addict who is trying to amass so much information about sugar’s detriments that I’m forced to give it up. To an extent, I’m slowly getting there, but it is a constant battle. Dufty’s book, although it is not a scientific work, is an astute observation of advertising and political strategies that have allowed the infiltration of this dangerous substance into our lives, until it is in absolutely EVERYTHING. The section about how much sugar is in tobacco products was suggestive and eye-opening; he makes a suggestion that lung cancer is potentiated more by the sugar than the tobacco (using rough figures of lung cancer overseas and in the US). While this is not a scientifically-supported statement, it is worth looking into. Most of the book is a historical and political analysis of sugar’s place in the growth of the world’s consumer culture, stretching back into the days of the Crusades, when the Europeans wanted some of that Saracen sugar and would fight to get it. He points the finger at Fannie Farmer for suggesting that a little sugar added to just about every recipe would improve it. Now, 30-some years after he writes this, sugar (or HFCS, which wasn’t invented til the 70’s) is in nearly everything we buy at the store. It is more ubiquitous than spices like onion and garlic, which are added to just about every savory item in can or box or packet. His work is prescient in many ways, but also shows how constant the attitude of big commercial concerns are in their fight against inconvenient truths. A good book to start with; there is much more scientific data available now on what sugar does to the body (a lecture by Dr. Lustig on how closely the effects of fructose on the body jibe with the now-medically recognized “metabolic syndrome” is instructive). A good book to start becoming informed about the killer white crystals in your cupboard.”


If you never thought a book could do this…, April 30, 2009
By Cece “Not So Usual” (on the brink of sanity)
“I remember my mother reading The Sugar Blues when I was about 7 years old (so it must have been around 1988). I remember, even at that age, the things she explained to me as she went through our kitchen and threw out every food containing any form of sugar. We almost starved that first week, but as a result of this book and my mother’s dedication, I was probably the only 7 year old who knew all the various names for “sugar” that you will read on the back of any box of processed food. Even though we slowly relaxed our “hard core” stance on sugar, our family never resumed eating as much sugar as we had formerly. My dad’s chronic headaches improved drastically, and my mother would no longer wake up and barely be able to reach the kitchen for food before passing out. Even as a young child I had frequent headaches, and they improved for me as well. As an adult I am ready to re-introduce this kind of food-lifestyle for my own family, and the principles I learned as a child in The Sugar Blues are where I will be starting.”


Every adult should read this book, April 14, 2009
By George C. Fetko (wilmette, il United States)
“AS I first read this book years ago and got off of refined sugar. I have since reread it many times to reinforce my resolve to stay sugarfree. Refined sugar is responsible for many of today’s ills, obesity, diabetes, cavities and many others. In spite of this book and others sugar consumption in this country still remains high. It is important that mothers and fathers become aware of the dangers of refined sugar so they can teach their children to avoid it. They should also stay off sweets as an example to their children. I think that Mr. Dufty has covered his subject extremely well and I have purchased the book many times for friends and relatives.”


Great book, life changing for those who take it to heart, December 8, 2008
By J. Bernstein (New York) – See all my reviews
“After reading sugar blues I stopped eating sugar. It is difficult to do because sugar is everywhere but I spend time thinking about what I eat and try my best to ensure that it contains no sugar. I’ve gotten to the point now where I consider an orange junk food because of it’s sugar content and limit my sweet fruit intake to no more the one piece every two days. I get my vitamins and minerals from vegetables instead. My red meat intake is also greatly cut back, almost to nothing, and my protein comes from eggs, sardines, tofu, nuts, turkey, chicken, milk, cheese, yogurt, soba noodles and whey supplements (on days I work out).

The effect of this diet has been startling. I’m not tired during the day anymore even though I am sleeping six hours a night. I used to sleep 7-8 and was tired all the time. My mind is incredibly crystal clear, and I have near zero anxiety. I used have serious anxiety problems. My digestion is perfect (without getting into the gory details).

If you want to change your life, how you feel emotionally, your health, start with this book. Change your diet. You feel bad because you are poisoning yourself every day.


He helps expose sugar for what it is…POISON!, October 15, 2008
By Gnome De Plume “Zandor the Magnificent” (Outer space)

“I loved this book, I bought it after I got the book Nourishing Traditions by Sally Fallon. Reading the low down on what sugar, and also the fast food industries and food conglomerates have done to the health of humanity is a real eye opener!

If you have bad health, try to get rid of refined sugar and flour, stop drinking pop, eating tv dinners and drink raw milk if you can get it (try searching for sources in the US). I noticed a very good improvement in my health, as I get rid of eating sugar I have noticed my teeth are stronger, and the Rheumatoid Arthritis I had been developing in my wrist has gone away completely! This is a great book, it tells the real deal of what these huge industries are doing to the health of people just for profit.

Throw away your sugar bowl and your breakfast cereal! Kick your habit. This book exposes why you should. And, as far as the one reviewer who said he assaulted ‘Catholics’…I have no idea where they got that one from”


Sugar Blues by William Dufty, July 6, 2008
By Connie Tomlyn “CT” (Breckenridge Colorado)
“I am a Certified Holistic Counselor and I give this book to all my clients that attend my program. I teach workshops for Corporations and individuals who are interested in health and lowering health care cost.

When friends and family are willing to make lifestyle dietary changes,instead of taking a pill for depression etc, it is at that point that I suggest purchasing a copy of William Dufty’s “Sugar Blues”. Like a master he helps to uncover something some people are unwilling to face– sugar addictions,sugar and Sugar Bluesour emotions and sugar relationships with disease.

Sugar Blues has help my clients find other ways to conquer their sweet tooth. Are you comsuming 3 lbs of sugar daily? I would recommend that you read Sugar Blues.
This book is logical,easy to read and he gets us to see a wider view on what sugar really is, what it isn’t, and how it’s been misused historically.”


Chiropractor Approved, December 1, 2007
By K. A. P. PA (Springdale, AR)
“This book provides the historical motivation behind sugar. It not only inspired me to stop eating sugar but to do further research on what the FDA is really all about. I am getting this book as a Christmas present for everyone in my family and all my patients! Dr.KAP”

5.0 out of 5 stars Impressed, November 14, 2007
By Sobering Up “Brad” (Missouri)

“Written in the late 70’s this book is well documented. It is not simply the raving of one man but a voice that suffered a great deal as a result of his addiction to drugs and sugar. It is a book that tells many stories. If you take him seriously, you will be challenged as my wife and I were to change the way you do food. Enriched and fortified is everywhere. So what? It begs the age old question: can man make things better than God? Natural foods is not just a store or another choice out there. After reading this book, I have found that there are serious consquences for violating the way food was made to be eaten. In the end you will want to speak up for those who suffer ignorantly from the devastating effects of the sugar blues.”

Read more and check this book out here

There are other articles here on sugar, here’s one 140+ Reasons Why Sugar Is Ruining Your Health


Symptoms of Hypothyroidism and Treatment

Video from Dr. Mercola. A great introduction to hypothyroidism.

Notes from the video clip below:

If your TSH blood test is over 1.5 (not 5.0) you likely are hypothyroid, confirm this with a free T3 and free T4 tests

Iodine deficiency is a common cause of hypothyroidism. Get enough Iodine , use SSKI to get Iodine

Avoid soy (it induces hypothyroidism) especially un-fermented soy

Use coconut oil

If you are hypothyroid, hormones can be used, Synthroid (T4) and other synthetic hormones are not recommended. If you have not been on synthetic hormones for a long time using armour thyroid is better (gives you T1, T2, T3 and T4). Eventually you may be able to not need hormones at all. Your allopathic physician will prescribe synthetic drugs, a holistic doctor will prescribe armour thyroid instead.


I take Iodoral or Lugols and eat sea weed to get iodine into my diet. I do “not” use table salt. Table salt should be avoided. Also cruciferous vegetables inhibit the thyroid and they should be steamed before being eaten to remedy this.


Vitamin C vs. Betaine HCl

I’ve read it is preferred to not take vitamin C with food because it increases iron absorption and too much iron feeds cancerous cells.

Would taking Betaine HCl with enzymes also increases the absorption of iron?

Thank you for this question, you make good observations.
I take both vitamin C and Betaine HCl with pepsin daily.
Vitamin C is a very beneficial supplement. I take vitamin C on an empty stomach, 2 hours away from food.
Stomach acid (increased by Betaine HCL supplementation) is also very much needed, and is essential. It does increase the absorption of iron, but not having enough stomach acid means you’ll get too little iron and too little protein and not enough minerals.

The Best Health Info Websites!

I have found these websites to be more trust worthy than others when it comes to nutrition/diet and health info.

Grounding or Earthing and Holistic Health

GroundingHow I learned of grounding:

I always had a connection (felt connected) to nature and our planet, once this connection was compromised I experienced dis-ease. I know this from personal experience.

In my quest to reverse my male pattern baldness, improve my vision and heal decaying teeth I researched many diets and theories, trying to figure out what the right thing to eat was, more accurately what my body evolved to eat.

I learned of great concepts such as paleolithic dieting and metabolic typing. Dr. Weston Price, like many others, also figured it was all in the diet, that natives and uncivilized people had great teeth (and hair) due to their diet.

One morning as I continued to research the correct genetic type of foods for me, I had a very simple idea sprout from my mind and catch my attention, “it’s not all in the diet”. While diet is a major factor of the body’s health, I believe looking at diets, supplements and chemicals only for an answer misses 1/2 the reality.

Yes the paleolithic humans ate differently, yes the uncivilized white-teethed tribes ate differently. Some ate raw foods, some ate a vegetarian diet of roots and fruits, some drank raw milk, others ate mostly sea food or meat. Finding commonalities in these diets has been the obsession of many researchers and remains an interest of mine; the same with metabolic typing. One convincing answer that explains why different diets had similar results in natives is that these people ate what was right for their metabolic type.

Keeping that in mind, I sifted through facts and theories on ancient and uncivilized diets, then I noticed something that was even more in common between these ancient people, besides how different their diets were than the typical SAD (Standard American Diet). they all were barefoot (or used thin leather sandals), sat on rocks or the ground, climbed trees, swam, and got a lot of sunshine. These people were more “grounded” than us today. I cannot comment on their spirituality, life habits, culture, mind-set, or rituals but I know they were grounded, got a lot of sun and plenty of functional physical activity.

I theorize that it was not just the diet that made our ancestors healthy, it also must have been their lifestyle: especially grounding activities, functional paleo-type physical activity, and plenty of sunshine. This is not to discount diet, diet is a huge part of health, but not the answer-to-all solution to a holistic whole health.

Recently I came across a book that got many 5 star reviews on Amazon. Earthing: The Most Important Health Discovery Ever? today has 30 5-star reviews, 2 4-star reviews and 1 1-star review. The 1-star review does not dispute the concept of earthing rather was given because the book felt like an infomercial.

I am not concerned with the book or the products that the book mentions. Earthing is as basic as breathing, no one should have to pay for it. When we sit on the grass, walk barefoot on the beach, or swim in the ocean, we all feel great. According to the “grounding” theory we feel great because we become grounded to the earth, the planet, as our ancestors always were.

Watch this 9 min clip, where David wolfe talks about “grounding” and how it fights inflammation, skin conditions, free radicals, and much more.. In this clip they talk about deficiency in charges, tumors, inflammation, ovarian cysts, show skin conductivity changes, images of blood sample changes are also shown and something called the “sarcadian rythm” is mentioned:

It is worth watching all five clips.

These are some studies relating to grounding:

1. Pilot Study on the Effect of Grounding on Delayed-Onset Muscle Soreness

2. Changes in Pulse Rate, Respiratory Rate, Blood Oxygenation, Perfusion Index, Skin Conductance, and Their Variability Induced During and After Grounding Human Subjects for 40 Minutes

3. The Effect Of Earthing On Human Physiology, Part 2

4. The Effect Of Earthing On Human Physiology, Part 1

5. The Effectiveness of a Conductive Patch and a Conductive Bed Pad in Reducing Induced Human Body Voltage Via the Application of Earth Ground

6. The Biologic Effects of Grounding the Human Body During Sleep as Measured by Cortisol Levels and Subjective Reporting of Sleep, Pain, and Stress

7. Medical Thermography Case Studies

8. Grounding the Human Body to Earth Reduces Chronic Inflammation and Related Chronic Pain

9. Grounding The Human Body to Neutralize Bioelectrical Stress From Static Electricity and EMFs
It just makes so much sense that we, people and animals, benefit from walking barefoot, swimming, being on trees, sleeping on the ground.. These activities offer grounding, these human bodies evolved being mostly grounded.

To recap,

The secret to health lies in all of these: Diet, mind-set, a healthy spirituality, love, socializing/healthy relationships, sun light exposure (but not sunburning), sun gazing, grounding, paleo/organic physical activity/exercise. Honoring the spiritual being that you are and the electrical/energetic aspects of your body, in addition to the physical body.

Pursuing these will improve physical health (such as hair, skin, your eye sight, weight, digestion) and your sleep, emotional state, mind-set, mental-sharpness and stability, ability to love, have fun, re-connect with forces of nature that are very fulfilling, find wisdom, enjoying being and enjoy an overall well-being, getting you closer to experiencing your full potential on earth at this time.

Grounding / Earthing Commentaries
Below you will find commentaries relating to human earthing and grounding

  1. Gaetan Chevalier, Ph.D., The Earth’s Electrical Surface Potential A summary of present understanding | View
  2. James Oschman, Ph.D., Can Electrons Act as Antioxidants? A Review and Commentary | View
  3. James Oschman, Ph.D., Charge transfer in the living matrix | View
  4. James Oschman, Ph.D., Perspective: Assume a spherical cow: The role of free or mobile electrons in bodywork, energetic and movement therapies | View
  5. Stephen Sinatra, MD, FACC, FACN, CNS | View

If any of these documents or links are missing/broken please contact me I have copies.

140+ Reasons Why Sugar Is Ruining Your Health

The following list was written by Nancy Appleton, Ph.D. (visit her very informative website, the author of the book Lick The Sugar Habit.

In addition to throwing off the body’s homeostasis, excess sugar may result in a number of other significant consequences. The following is a listing of some of sugar’s metabolic consequences from a variety of medical journals and other scientific publications.

141 Reasons Sugar Ruins Your Health

(Just Kidding, it’s 143)

By Nancy Appleton PhD & G.N. Jacobs

Excerpted from Suicide by Sugar

Used with permission

1. Sugar can suppress your immune system.

2. Sugar upsets the mineral relationships in the body.

3. Sugar can cause juvenile delinquency in children.

4. Sugar eaten during pregnancy and lactation can influence muscle force production in offspring, which can affect an individual’s ability to exercise.

5. Sugar in soda, when consumed by children, results in the children drinking less milk.

6. Sugar can elevate glucose and insulin responses and return them to fasting levels slower in oral contraceptive users.

7. Sugar can increase reactive oxygen species (ROS), which can damage cells and tissues.

8. Sugar can cause hyperactivity, anxiety, inability to concentrate and crankiness in children.

9. Sugar can produce a significant rise in triglycerides.

10. Sugar reduces the body’s ability to defend against bacterial infection.

11. Sugar causes a decline in tissue elasticity and function – the more sugar you eat, the more elasticity and function you lose.

12. Sugar reduces high-density lipoproteins (HDL).

13. Sugar can lead to chromium deficiency.

14. Sugar can lead to ovarian cancer.

15. Sugar can increase fasting levels of glucose.

16. Sugar causes copper deficiency.

17. Sugar interferes with the body’s absorption of calcium and magnesium.

18. Sugar may make eyes more vulnerable to age-related macular degeneration.

19. Sugar raises the level of neurotransmitters: dopamine, serotonin, and norepinephrine.

20. Sugar can cause hypoglycemia.

21. Sugar can lead to an acidic digestive tract.

22. Sugar can cause a rapid rise of adrenaline levels in children.

23. Sugar is frequently malabsorbed in patients with functional bowel disease.

24. Sugar can cause premature aging.

25. Sugar can lead to alcoholism.

26. Sugar can cause tooth decay.

27. Sugar can lead to obesity.

28. Sugar increases the risk of Crohn’s disease and ulcerative colitis.

29. Sugar can cause gastric or duodenal ulcers.

30. Sugar can cause arthritis.

31. Sugar can cause learning disorders in school children.

32. Sugar assists the uncontrolled growth of Candida Albicans (yeast infections).

33. Sugar can cause gallstones.

34. Sugar can cause heart disease.

35. Sugar can cause appendicitis.

36. Sugar can cause hemorrhoids.

37. Sugar can cause varicose veins.

38. Sugar can lead to periodontal disease.

39. Sugar can contribute to osteoporosis.

40. Sugar contributes to saliva acidity.

41. Sugar can cause a decrease in insulin sensitivity.

42. Sugar can lower the amount of Vitamin E in the blood.

43. Sugar can decrease the amount of growth hormones in the body.

44. Sugar can increase cholesterol.

45. Sugar increases advanced glycation end products (AGEs), which form when sugar binds non-enzymatically to protein.

46. Sugar can interfere with the absorption of protein.

47. Sugar causes food allergies.

48. Sugar can contribute to diabetes.

49. Sugar can cause toxemia during pregnancy.

50. Sugar can lead to eczema in children.

51. Sugar can cause cardiovascular disease.

52. Sugar can impair the structure of DNA.

53. Sugar can change the structure of protein.

54. Sugar can make the skin wrinkle by changing the structure of collagen.

55. Sugar can cause cataracts.

56. Sugar can cause emphysema.

57. Sugar can cause atherosclerosis.

58. Sugar can promote an elevation of low-density lipoproteins (LDL).

59. Sugar can impair the physiological homeostasis of many systems in the body.

60. Sugar lowers enzymes ability to function.

61. Sugar intake is associated with the development of Parkinson’s disease.

62. Sugar can increase the size of the liver by making the liver cells divide.

63. Sugar can increase the amount of liver fat.

64. Sugar can increase kidney size and produce pathological changes in the kidney.

65. Sugar can damage the pancreas.

66. Sugar can increase the body’s fluid retention.

67. Sugar is the number one enemy of the bowel movement.

68. Sugar can cause myopia (nearsightedness).

69. Sugar can compromise the lining of the capillaries.

70. Sugar can make tendons more brittle.

71. Sugar can cause headaches, including migraines.

72. Sugar plays a role in pancreatic cancer in women.

73. Sugar can adversely affect children’s grades in school.

74. Sugar can cause depression.

75. Sugar increases the risk of gastric cancer.

76. Sugar can cause dyspepsia (indigestion).

77. Sugar can increase the risk of developing gout.

78. Sugar can increase the levels of glucose in the blood much higher than complex carbohydrates in a glucose tolerance test can.

79. Sugar reduces learning capacity.

80. Sugar can cause two blood proteins – albumin and lipoproteins – to function less effectively, which may reduce the body’s ability to handle fat and cholesterol.

81. Sugar can contribute to Alzheimer’s disease.

82. Sugar can cause platelet adhesiveness, which causes blood clots.

83. Sugar can cause hormonal imbalance – some hormones become underactive and others become overactive.

84. Sugar can lead to the formation of kidney stones.

85. Sugar can cause free radicals and oxidative stress.

86. Sugar can lead to biliary tract cancer.

87. Sugar increases the risk of pregnant adolescents delivering a small-for-gestational-age (SGA) infant.

88. Sugar can lead to a substantial decrease the in the length of pregnancy among adolescents.

89. Sugar slows food’s travel time through the gastrointestinal tract.

90. Sugar increases the concentration of bile acids in stool and bacterial enzymes in the colon, which can modify bile to produce cancer-causing compounds and colon cancer.

91. Sugar increases estradiol (the most potent form of naturally occurring estrogen) in men.

92. Sugar combines with and destroys phosphatase, a digestive enzyme, which makes digestion more difficult.

93. Sugar can be a risk factor for gallbladder cancer.

94. Sugar is an addictive substance.

95. Sugar can be intoxicating, similar to alcohol.

96. Sugar can aggravate premenstrual syndrome (PMS).

97. Sugar can decrease emotional stability.

98. Sugar promotes excessive food intake in obese people.

99. Sugar can worsen the symptoms of children with attention deficit disorder (ADD).

  1. Sugar can slow the ability of the adrenal glands to function.
  2. Sugar can cut off oxygen to the brain when given to people intravenously.
  3. Sugar is a risk factor for lung cancer.
  4. Sugar increases the risk of polio.
  5. Sugar can cause epileptic seizures.
  6. Sugar can increase systolic blood pressure (pressure when the heart is contracting).
  7. Sugar can induce cell death.
  8. Sugar can increase the amount of food that you eat.
  9. Sugar can cause antisocial behavior in juvenile delinquents.
  10. Sugar can lead to prostate cancer.
  11. Sugar dehydrates newborns.
  12. Sugar can cause women to give birth to babies with low birth weight.
  13. Sugar is associated with a worse outcome of schizophrenia.
  14. Sugar can raise homocysteine levels in the bloodstream.
  15. Sugar increases the risk of breast cancer.
  16. Sugar is a risk factor in small intestine cancer.
  17. Sugar can cause laryngeal cancer.
  18. Sugar induces salt and water retention.
  19. Sugar can contribute to mild memory loss.
  20. Sugar water, when given to children shortly after birth, results in those children preferring sugar water to regular water throughout childhood.
  21. Sugar causes constipation.
  22. Sugar can cause brain decay in pre-diabetic and diabetic women.
  23. Sugar can increase the risk of stomach cancer.
  24. Sugar can cause metabolic syndrome.
  25. Sugar increases neural tube defects in embryos when it is consumed by pregnant women.
  26. Sugar can cause asthma.
  27. Sugar increases the chances of getting irritable bowl syndrome.
  28. Sugar can affect central reward systems.
  29. Sugar can cause cancer of the rectum.
  30. Sugar can cause endometrial cancer.
  31. Sugar can cause renal (kidney) cell cancer.
  32. Sugar can cause liver tumors.
  33. Sugar can increase inflammatory markers in the bloodstreams of overweight people.
  34. Sugar plays a role in the cause and the continuation of acne.
  35. Sugar can ruin the sex life of both men and women by turning off the gene that controls the sex hormones.
  36. Sugar can cause fatigue, moodiness, nervousness, and depression.
  37. Sugar can make many essential nutrients less available to cells.
  38. Sugar can increase uric acid in blood.
  39. Sugar can lead to higher C-peptide concentrations.
  40. Sugar causes inflammation.
  41. Sugar can cause diverticulitis, a small bulging sac pushing outward from the colon wall that is inflamed.
  42. Sugar can decrease testosterone production.
  43. Sugar impairs spatial memory.
  44. Sugar can cause cataracts.


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2. Bernstein, L et al. “Depression of Lymphocyte Transformation Following Oral Glucose Ingestion.” Am J Clin Nutr. 1997; 30: 613.

3. Schauss, A. Diet, Crime and Delinquency. (Berkley, CA: Parker House, 1981).

4. Bayol, S.A “Evidence that a Maternal ‘Junk Food’ Diet during Pregnancy and Lactation Can Reduce Muscle Force in Offspring.” Eur J Nutr. Dec 19, 2008.

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6. Behall, K. “Influence of Estrogen Content of Oral Contraceptives and Consumption of Sucrose on Blood Parameters.” Disease Abstracts International.1982; 431-437. POPLINE Document Number: 013114.

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Couzy, F., et al. “Nutritional Implications of the Interaction Minerals.”Progressive Food & Nutrition Science. 1933; 17: 65-87.

8. Goldman, L et al. “Behavioral Effects of Sucrose on Preschool Children.” J Abnorm Child Psy. 1986; 14(4): 565-577.

9. Scanto, S. and Yudkin, J. “The Effect of Dietary Sucrose on Blood Lipids, Serum Insulin, Platelet Adhesiveness and Body Weight in Human Volunteers.” Postgrad Med J. 1969; 45: 602-607.

10. Ringsdorf, w., Cheraskin, E., and Ramsay. R “Sucrose, Neutrophilic Phagocytosis and Resistance to Disease.” Dental Survey. 1976; 52(12): 46-48.

11. Cerami, A, et al. “Glucose and Aging.” Scientific American. May 1987: 90.

Lee, A T. and Cerami, A “The Role of Glycation in Aging.” Annals N Y Acad Sci. 663: 63-67.

12. Albrink, M. and Ullrich, LH. “Interaction of Dietary Sucrose and Fiber on Serum Lipids in Healthy Young Men Fed High Carbohydrate Diets.” Clin Nutr.1986;43: 419-428.

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14. Takahashi, E. Tohoku, University School of Medicine. Wholistic Health Digest. Oct 1982: 41.

15. Kelsay, L et al. “Diets High in Glucose or Sucrose and Young Women.” Am J Clin Nutr. 1974; 27: 926-936.

Thomas, B. L et al. “Relation of Habitual Diet to Fasting Plasma Insulin Concentration and the Insulin Response to Oral Glucose.” Hum Nutr Clin Nutr. 1983; 36C(1): 49-51.

16. Fields, M., et al. “Effect of Copper Deficiency on Metabolism and Mortality in Rats Fed Sucrose or Starch Diets.” Am J Clin Nutr. 1983; 113: 1335-1345.

17. Lemann, J. “Evidence that Glucose Ingestion Inhibits Net Renal Tubular Reabsorption of Calcium and Magnesium.” Am J Clin Nutr. 1976; 70: 236-245.

18. Chiu, C. “Association between Dietary Glycemic Index and Age-related Macular Degeneration in Nondiabetic Participants in the Age-Related Eye Disease Study.” Am J Clin Nutr. Jul 2007; 86: 180-188.

19. “Sugar, White Flour Withdrawal Produces Chemical Response.” The Addiction Letter. Jul1992: 4.

20. Dufty, William. Sugar Blues. (New York: Warner Books, 1975).

21. Ibid.

22. Jones, T.W., et al. “Enhanced Adrenomedullary Response and Increased Susceptibility to Neuroglygopenia: Mechanisms Underlying the Adverse Effect of Sugar Ingestion in Children.” J Ped. Feb 1995; 126: 171-177.

23. Ibid.

24. Lee, A. T. and Cerami, A. “The Role of Glycation in Aging.” Annals NY Acad Sci. 1992; 663: 63-70.

25. Abrahamson, E. and Peget, A. Body, Mind and Sugar. (New York: Avon, 1977).

26. Glinsmann, w., et al. “Evaluation of Health Aspects of Sugar Contained in Carbohydrate Sweeteners.” FDA Report of Sugars Task Force. 1986: 39.

Makinen, K.K., et al. “A Descriptive Report of the Effects of a 16-month Xylitol Chewing-Gum Programme Subsequent to a 40-Month Sucrose Gum Programme.”Caries Res. 1998; 32(2): 107-12.

Riva Touger-Decker and Cor van Loveren, “Sugars and Dental Caries.” Am J Clin Nutr. Oct 2003; 78: 881-892.

27. Keen, H., et al. “Nutrient Intake, Adiposity and Diabetes.” Brit Med J. 1989; 1: 655-658.

28. Tragnone, A, et al. “Dietary Habits as Risk Factors for Inflammatory Bowel Disease.” Eur J Gastroenterol Hepatol. Jan 1995; 7(1): 47-51.

29. Yudkin, J. Sweet and Dangerous. (New York: Bantam Books: 1974) 129.

30. Darlington, L., and Ramsey. et al. “Placebo-Controlled, Blind Study of Dietary Manipulation Therapy in Rheumatoid Arthritis,” Lancet. Feb 1986; 8475(1): 236-238.

31. Schauss, A. Diet, Crime and Delinquency. (Berkley, CA: Parker House, 1981).

32. Crook, W. J. The Yeast Connection. (TN: Professional Books, 1984).

33. Heaton, K. “The Sweet Road to Gallstones.” Brit Med J. Apr 14, 1984; 288: 1103-1104.

Misciagna, G., et al. “Insulin and Gallstones.” Am J Clin Nutr. 1999; 69: 120-126.

34. Yudkin, J. “Sugar Consumption and Myocardial Infarction.” Lancet. Feb 6, 1971; 1(7693): 296-297.

Chess, D.J., et al. “Deleterious Effects of Sugar and Protective Effects of Starch on Cardiac Remodeling, Contractile Dysfunction, and Mortality in Response to Pressure Overload.” Am J Physiol Heart Circ Physiol. Sep 2007; 293(3): H1853-H1860.

35. Cleave, T. The Saccharine Disease. (New Canaan, CT: Keats Publishing, 1974).

36. Ibid.

37. Cleave, T. and Campbell, G. Diabetes, Coronary Thrombosis and the Saccharine Disease. (Bristol, England: John Wright and Sons, 1960).

38. Glinsmann, W., et al. “Evaluation of Health Aspects of Sugar Contained in Carbohydrate Sweeteners.” F.D.A. Report of Sugars Task Force. 1986; 39: 36-38.

39. Tjiiderhane, L. and Larmas, M. “A High Sucrose Diet Decreases the Mechanical Strength of Bones in Growing Rats.” J Nutr. 1998; 128: 1807-1810.

40. Wilson, RE and Ashley, EP. “The Effects of Experimental Variations in Dietary Sugar Intake and Oral Hygiene on the Biochemical Composition and pH of Free Smooth-surface and Approximal Plaque.” J Dent Res. Jun 1988; 67(6): 949-953.

41. Beck-Nielsen, H., et al. “Effects of Diet on the Cellular Insulin Binding and the Insulin Sensitivity in Young Healthy Subjects.” Diabetes. 1978; 15: 289-296.

42. Mohanty, P., et al. “Glucose Challenge Stimulates Reactive Oxygen Species (ROS) Generation by Leucocytes.” J Clin Endocrin Metab. Aug 2000; 85(8): 2970-2973.

43. Gardner, L. and Reiser, S. “Effects of Dietary Carbohydrate on Fasting Levels of Human Growth Hormone and Cortisol.” Proc Soc Exp Bioi Med. 1982; 169: 36-40.

44. Ma, Y, et al. “Association Between Carbohydrate Intake and Serum Lipids.” J Am Coli Nutr. Apr 2006; 25(2): 155-163.

45. Furth, A and Harding, J. “Why Sugar Is Bad For You.” New Scientist. Sep 23, 1989; 44.

46. Lee, AT. and Cerami, A “Role of Glycation in Aging.” Annals N Y Acad Sci. Nov 21,1992; 663: 63-70.

47. Appleton, N. Lick the Sugar Habit. (New York: Avery Penguin Putnam, 1988).

48. Henriksen, H. B. and Kolset, S.O. Tidsslcr Nor Laegeforen. Sep 6, 2007; 127(17): 2259-62.

49. Cleave, T. The Saccharine Disease. (New Canaan, CT: Keats Publishing, 1974).

50. Ibid., at 132.

51. Vaccaro, 0., et al. “Relationship of Postload Plasma Glucose to Mortality with 19 Year Follow-up.” Diabetes Care. Oct 15,1992; 10: 328-334.

Tominaga, M., et al, “Impaired Glucose Tolerance Is a Risk Factor for Cardiovascular Disease, but Not Fasting Glucose.” Diabetes Care. 1999; 2(6): 920-924.

52. Lee, A T. and Cerami, A “Modifications of Proteins and Nucleic Acids by Reducing Sugars: Possible Role in Aging.” Handbook of the Biology of Aging. (New York: Academic Press, 1990).

53. Monnier, V. M. “Nonenzymatic Glycosylation, the Maillard Reaction and the Aging Process.” J Ger. 1990; 45(4): 105-110.

54. Dyer, D. G., et al. “Accumulation of Maillard Reaction Products in Skin Collagen in Diabetes and Aging.” J Clin Invest. 1993; 93(6): 421-422.

55. Veromann, S., et al. “Dietary Sugar and Salt Represent Real Risk Factors for Cataract Development.” Ophthalmologica. Jul-Aug 2003; 217(4): 302-307.

56. Monnier, V. M. “Nonenzymatic Glycosylation, the Maillard Reaction and the Aging Process.” J Ger. 1990; 45(4): 105-110.

57. Schmidt, AM., et al. “Activation of Receptor for Advanced Glycation End Products: a Mechanism for Chronic Vascular Dysfunction in Diabetic Vasculopathy and Atherosclerosis.” Circ Res. Mar 1999; 1984(5): 489-97.

58. Lewis, G. F. and Steiner, G. “Acute Effects of Insulin in the Control of VLDL Production in Humans. Implications for The Insulin-resistant State.” Diabetes Care. Apr 1996; 19(4): 390-393.

R. Pamplona, M.J., et al. “Mechanisms of Glycation in Atherogenesis.” Medical Hypotheses. 1990; 40: 174-181.

59. Ceriello, A “Oxidative Stress and Glycemic Regulation.” Metabolism. Feb 2000; 49(2 Suppl1): 27-29.

60. Appleton, Nancy. Lick the Sugar Habit. (New York: Avery Penguin Putnam, 1988).

61. Hellenbrand, W., et al. “Diet and Parkinson’s Disease. A Possible Role for the Past Intake of Specific Nutrients. Results from a Self-administered Food-frequency Questionnaire in a Case-control Study.” Neurology. Sep 1996; 47: 644-650.

Cerami, A, et al. “Glucose and Aging.” Sci Am. May 1987: 90.

62. Goulart, F. S. “Are You Sugar Smart?” American Fitness. Mar-Apr 1991: 34-38.

63. Scribner, K.B., et al. “Hepatic Steatosis and Increased Adiposity in Mice Consuming Rapidly vs. Slowly Absorbed Carbohydrate.” Obesity. 2007; 15: 2190-2199.

64. Yudkin, L Kang, S., and Bruckdorfer, K. “Effects of High Dietary Sugar.” Brit Med J. Nov 22, 1980; 1396.

65. Goulart, F. S. “Are You Sugar Smart?” American Fitness. Mar-Apr 1991: 34-38

66. Ibid.

67. Ibid.

68. Ibid.

69. Ibid.

70. Nash, J. “Health Contenders.” Essence. Jan 1992; 23: 79-81.

71. Grand, E. “Food Allergies and Migraine.” Lancet. 1979; 1: 955-959.

72. Michaud, D. “Dietary Sugar, Glycemic Load, and Pancreatic Cancer Risk in a Prospective Study.” J Natl Cancer Inst. Sep 4, 2002; 94(17): 1293-300.

73. Schauss, A. Diet, Crime and Delinquency. (Berkley, CA: Parker House, 1981).

74. Peet, M. “International Variations in the Outcome of Schizophrenia and the Prevalence of Depression in Relation to National Dietary Practices: An Ecological Analysis.” Brit J Psy. 2004; 184: 404-408.

75. Cornee, L et al. “A Case-control Study of Gastric Cancer and Nutritional Factors in Marseille, France.” Eur J Epid. 1995; 11: 55-65.

76. Yudkin, J. Sweet and Dangerous. (New York: Bantam Books, 1974).

77. Ibid., at 44.

78. Reiser, S., et al. “Effects of Sugars on Indices on Glucose Tolerance in Humans.” Am J Clin Nutr. 1986: 43; 151-159.

79. Ibid.

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80. Monnier, v., “Nonenzymatic Glycosylation, the Maillard Reaction and the Aging Process.” J Ger. 1990; 45: 105-111.

81. Frey, J. “Is There Sugar in the Alzheimer’s Disease?” Annales De Biologie Clinique. 2001; 59(3): 253-257.

82. Yudkin, J. “Metabolic Changes Induced by Sugar in Relation to Coronary Heart Disease and Diabetes.” Nutr Health. 1987; 5(1-2): 5-8.

83. Ibid.

84. Blacklock, N.J., “Sucrose and Idiopathic Renal Stone.” Nutr Health. 1987; 5(1-2):9-12.

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85. Ceriello, A “Oxidative Stress and Glycemic Regulation.” Metabolism. Feb 2000; 49(2 Suppl1): 27-29.

86. Moerman, C. L et al. “Dietary Sugar Intake in the Etiology of Biliary Tract Cancer.” Inter J Epid. Apr 1993; 2(2): 207-214.

87. Lenders, C. M. “Gestational Age and Infant Size at Birth Are Associated with Dietary Intake among Pregnant Adolescents.” J Nutr. Jun 1997; 1113-1117.

88. Ibid.

89.Yudkin, J. and Eisa, O. “Dietary Sucrose and Oestradiol Concentration in Young Men.” Ann Nutr Metab. 1988; 32(2): 53-55.

90. Bostick, RM., et al. “Sugar, Meat, and Fat Intake and Non-dietary Risk Factors for Colon Cancer Incidence in Iowa Women.” Cancer Causes & Control. 1994; 5: 38-53.

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91. Yudkin, J. and Eisa, O. “Dietary Sucrose and Oestradiol Concentration in Young Men.” Ann Nutr Metab. 1988; 32(2): 53-55.

92. Lee, AT. and Cerami, A “The Role of Glycation in Aging.” Annals N Y Acad Sci. 1992; 663: 63-70.

93. Moerman, c., et al.”Dietary Sugar Intake in the Etiology of Gallbladder Tract Cancer.” Inter J Epid. Apr 1993; 22(2): 207-214.

94. Avena, N.M. “Evidence for Sugar Addiction: Behavioral and Nuerochemical Effects of Intermittent, Excessive Sugar Intake.” Neurosci Biobehav Rev. 2008; 32(1): 20-39.

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95. Ibid.

96. The Edell Health Letter. Sep 1991; 7: 1.

97. Christensen, L., et al. “Impact of A Dietary Change on Emotional Distress.” J Abnorm Psy. 1985; 94(4): 565-79.

98. Ludwig, D.S., et al. “High Glycemic Index Foods, Overeating and Obesity.”Pediatrics. Mar 1999; 103(3): 26-32.

99. Girardi, N.L.” Blunted Catecholamine Responses after Glucose Ingestion in Children with Attention Deficit Disorder.” Pediatr Res. 1995; 38: 539-542.

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100. Lechin, E, et al. “Effects of an Oral Glucose Load on Plasma Neurotransmitters in Humans.” Neuropsychobiology. 1992; 26(1-2): 4-11.

101. Arieff, AI. “IVs of Sugar Water Can Cut Off Oxygen to the Brain.” Veterans Administration Medical Center in San Francisco. San Jose Mercury. Jun 12/86.

102. De Stefani, E. “Dietary Sugar and Lung Cancer: a Case Control Study in Uruguay.” Nutr Cancer. 1998; 31(2): 132-7.

103. Sandler, B.P. Diet Prevents Polio. (Milwakuee, WI: The Lee Foundation for Nutr Research,1951).

104. Murphy, P. “The Role of Sugar in Epileptic Seizures.” Townsend Letter for Doctors and Patients. May 2001.

105. Stern, N. and Tuck, M. “Pathogenesis of Hypertension in Diabetes Mellitus.”Diabetes Mellitus, a Fundamental and Clinical Test. 2nd Edition. (Philadelphia, PA: Lippincott Williams & Wilkins, 2000) 943-957.

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106. Christansen, D. “Critical Care: Sugar Limit Saves Lives.” Science News. Jun 30, 2001; 159: 404.

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112. Peet, M. “International Variations in the Outcome of Schizophrenia and the Prevalence of Depression in Relation to National Dietary Practices: An Ecological Analysis.” Brit J Psy. 2004; 184: 404-408.

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138. Wu, T., et al. Fructose, Glycemic Load, and Quantity and Quality of Carbohydrate in Relation to Plasma C-peptide Concentrations in US Women.” Am J Clin Nutr. Oct 2004; (4):1043-1049.

139. Matthias, B. and Schulze, M.B. “Dietary Pattern, Inflammation, and Incidence of Type 2 Diabetes in Women.” Am J Clin Nutr. Sep 2005; 82: 675-684.

140. Yudkin, J. Sweet and Dangerous. (New York: Bantam Books: 1974) 169.

141. June 13, 2009

142. Ross, AP, et. al. “A High Fructose Diet Impairs Spatial Memory in Male Rats” Neurobiol Learn Mem. 2009 Jun 12. [Epub ahead of print]

143. Gul, A. et al. “Role of fructose concentration on cataractogenesis in senile diabetic and non-diabetic patients.” Graefes Arch Clin Exp Ophthalmol. 2009 Jun;247(6):809-14. Epub 2009 Feb 6.

:: The above has been posted here for archival and educational purposes only. PLEASE do me a favor and visit the author’s website by following this link, and consider using their services and/or visiting their sponsors’ websites ::

A Modified Elimination Diet

This is one version of a modified Elimination Diet that I like. It removes any possible allergen or inflammatory food, you most likely can tolerate most these but while on this diet the idea is to not eat anything that could remotely cause you inflammation. If some people had an inflammatory reaction then this food is listed in the Foods to Avoid column.

-::- Note: The below is posted here for archival and educational purposes -::-

Modified Elimination Diet

Foods to Include Foods to Avoid
Fruits Unsweetened fresh, frozen, water- packed, or canned; unsweetened fruit juices except orange Oranges
Vegetables All fresh raw, steamed, sautéed,juiced, or roasted vegetables Corn; creamed vegetables
Starch Rice, oats, millet, quinoa, amaranth,teff, tapioca, buckwheat Wheat, corn, barley, spelt, kamut, rye;all gluten-containing products
Bread/Cereal Products made from rice, oat, buckwheat, millet, potato flour, tapioca, arrowroot, amaranth, quinoa Products made from wheat, spelt, kamut, rye, barley; all gluten- containing products
Legumes All beans, peas, and lentils unlessotherwise indicated Soybeans†, tofu, tempeh, soybeans,soy milk, other soy products
Nuts and Seeds Almonds, cashews, walnuts; sesame (tahini), sunflower, and pumpkin seeds; butters made from these nuts and seeds Peanuts, peanut butter
Fats Cold-expeller pressed olive, flax, canola, safflower, sunflower, sesame, walnut, pumpkin, or almond oils Margarine, butter, shortening, processed (hydrogenated) oils, mayonnaise, spreads
Beverages Filtered or distilled water, herbal tea, seltzer or mineral water Soda pop or soft drinks, alcoholic beverages, coffee, tea, other caffeinated beverages
Spices & Condiments All spices unless otherwise indicated. For example, use: cinnamon, cumin, dill, garlic, ginger, carob, oregano, parsley, rosemary, tarragon, thyme, turmeric, vinegar Chocolate††, ketchup, mustard, relish, chutney, soy sauce, barbeque sauce, other condiments
Sweeteners Brown rice syrup, fruit sweetener,blackstrap molasses, stevia White or brown refined sugar, honey, maple syrup, corn syrup, high fructose corn syrup, candy; desserts made with these sweeteners
†Note that soy is an ingredient in some of the recommended medical foods and supplement formulas. Therefore,those products are only recommended if your healthcare practitioner has determined you have no intolerance to soy.††Note that chocolate is an ingredient in some of the recommended medical foods. Therefore, those products are only recommended if your healthcare practitioner has determined you have no intolerance to chocolate.

Last Updated on Thursday, 29 January 2009 03:22

:: The diet above has been posted here for archival and educational purposes only. PLEASE do me a favor and visit the author’s website, i.e. the ORIGINAL website where this diet was found, by following this link, and considering using their services and/or visiting their sponsors’ websites: ::

Why Saturated Fat is Good for You

Although we don’t normally consider saturated fat as an essential nutrient, it is just as essential to good health as the essential polyunsaturated fatty acids. We need saturated fat for proper digestive function, growth, and a host of other processes. In fact, saturated fat is an essential component of every single cell in our bodies. It is so important to proper function and good health that nature has incorporated saturated fat into almost all of the foods we eat both of animal and plant origin. Even the so-called polyunsaturated oils like safflower oil, corn oil, and even flaxseed oil contain saturated fat. The World Health Organization and even the American Heart Association recommends that we get saturated fat in our diet to maintain optimal health. This type of information is usually ignored because saturated fat is considered a health hoodlum lurking in our food just to cause problems, and the less we eat the better. But this is simply not true. Nature doesn’t put saturated fat in vegetables, mother’s milk, and other foods for kicks. It’s there for a reason.

The Food and Agriculture Organization (FAO) and the World Health Organization (WHO), two international committees, recommend a polyunsaturated to saturated fat ratio (P:S) of 0.6:1.0. Or almost twice as much saturated fat as polyunsaturated fat in the diet. The membrane of our cells preferentially chooses saturated and monounsaturated fat for incorporation into its structure. Only in a few specialized structures are the polyunsaturated fats preferentially selected over saturated and monounsaturated fatty acids.

Saturated fat has been tagged a dietary monster, sneaking into our foods to cause untold health problems. Isn’t it interesting that saturated fat has been a staple part of the human diet for thousands of years and yet only recently has it turned bad, or so they say. In reality, saturated fat isn’t as bad as it has been portrayed; most of this negative publicity is profit motivated.

Cholesterol and saturated fat have been tagged as the biggest dietary villains of all time. Scientists are now discovering that cholesterol is not as bad as it has been made out to be. It is, in fact, vital to good health. Cholesterol is so important to the basic operations of life that without it, every cell in our body would become dead masses of fat and protein. Cholesterol is found in all body tissues and comprises an integral part of the cell membrane. Nine-tenths of all the body’s cholesterol is located in the external and internal membranes of cells. It is essential in the production of nerve and brain tissue. It is used by the body to make bile acids necessary for digestion of fats and fat-soluble vitamins (A, D, E and K). Our bodies transform cholesterol into a variety of important hormones such as estrogen, progesterone, testosterone, DHEA, cortisol, and others. Simply put, without cholesterol we would be dead.

As knowledge of dietary cholesterol has increased, its status as a troublemaker has fallen. As a result, more heat has been placed on saturated fat, which is now considered a much more serious problem. According to the cholesterol theory, coronary artery disease is caused by cholesterol buildup in arteries, so why is saturated fat condemned? Saturated fat is attacked because our bodies can turn it into cholesterol. We get more cholesterol from saturated fat than we do from the cholesterol in our food. But this native cholesterol, which is made by our liver, is the naterial used to build healthy cells and is not the “oxidized” or damaged cholesterol that finds its way inside artery walls. So eating saturated fat contributes little, if anything, to the development of atherosclerosis and heart disease. Since ordinary cholesterol is not a factor in the development of heart disease, saturated fat, likewise, is not the problem it is made out to be.

History has proven this fact. Our ancestors lived on a diet rich in grease, lard, and butter. Those were the only oils they ever used. It wasn’t until the 20th century that vegetable oils became widely available. Use of oils rich in saturated fat have declined over time while vegetable oils have skyrocketed. Along with the greater use of vegetable oil and the decreased use of saturated fat has come a plague of degenerative diseases that the world has never known before. To blame cholesterol and saturated fat for the heart disease, cancer, and other degenerative diseases does not fit the facts and is inconsistent with the historical record.

There have been many studies that demonstrate that saturated fat is not nearly as bad as it has been made out to be. If saturated fat consumption caused heart disease then eliminating it from the diet would prevent the illness. The Lancet reported a study of 2,000 men who went on a low saturated fat diet to see how that would affect cardiovascular health. The study found that those participants who went on diets low in saturated fat didn’t experience any reduction in heart attack death risk over a two year period. If eliminating saturated fat didn’t stop heart disease from developing, it is logical to assume there is another cause.

Researchers have shown in animal studies that saturated fatty acids actually help to prevent stroke rather than cause it. In particular, Dr. Yamori reported decreased stroke incidence among rats fed a high-fat, high cholesterol diet. In addition, Dr. Ikeda demonstrated a dcreased stroke risk among rats fed a diet high in milk fat.

Two ecological studies in the 1980s from Japan found correlations between increased fat intake and decreased death from ischemic stroke in humans. In another cohort study of Japanese men living in Hawaii, intake of both total fat and saturated fat was inversely associated with all stroke mortality, after adjustment for multiple risk factors. These studies were generally ignored because they were contrary to the prevailing belief that saturated fat promotes ischemic stroke rather than protects us from it.

On December 24, 1997, headlines around the world proclaimed that saturated fat lowers rate of strokes. This pronouncement came after the publication of a 20-year study performed by Dr. Matthew Gillman and coleagues at Harvard Medical School and published in the Journal of the American Medical Association. The study involved 832 men aged 45 through 65 years of age who were initially free of cardiovascular disease. The results of the study raised howls of protest from health experts who had spent years telling us to eat less saturated fat. Yet many researchers familiar with fat metabolism and cardiovascular disease were not surprised at the results of this study.

The pupose of the Harvard study was to examine the association of stroke incidence with intake of fat and type of fat during 20 years of follow-up among middle-aged men participating in the Framingham Heart Study. In conformity with other studies performed in Japan, intakes of saturated fat were associated with reduced risk of ischemic stroke in men. The study also showed that the highest incidence of stroke was associated with the most polyunsaturated fat consumption.

When you take into account the above facts saturated fat becomes a relatively harmless food if eaten in moderation. In some cases it can even promote better health.

Much of the chemical properties of fats are determined by their molecular size. Individual fat molecules are called fatty acids. Small fat molecules (or fatty acids) have a different effect on us than larger ones. The smaller molecules are referred to as medium-chain fatty acids (MCFA). The larger as long-chain fatty acids. Researchers have discovered a multitude of health benefits associated with the medium-chain saturated fatty acids. Unfortunately these fatty acids are relatively rare in the foods we eat. The richest source of medium-chain fatty acids (MCFA) is found in coconut oil. For this reason, coconut oil has been emerging as the premier dietary oil.

Some of the main benefits researchers have discovered from the fatty acids in coconut oil are described below:


Most all fats in our diet are absorbed directly into the blood stream where they are distributed throughout the body. MCFA, however, are not. Because of their small size digestive enzymes are not necessary to break them down and they are transported directly to the liver where they are, for the most part, burned as fuel much like a carbohydrate. In this respect they act more like carbohydrates than they do fats.

Because of the ease of digestion, coconut oil has been a lifesaver for many people. It is used medicinally in special food preparations for those who suffer digestive disorders and have trouble digesting fats. For the same reason, it is also used in infant formula for the treatment of malnutrition. Since it is rapidly absorbed, it can deliver quick nourishment without putting excessive strain on the digestive and enzyme systems, and helps conserve the body’s energy that would normally be expended in digesting other fats. Coconut oil is one of the major ingredients in most infant formulas commonly used today.

MCFA can also improve the absorption of other nutrients. The absorption of calcium and magnesium and also amino acids has been found to increase when infants are fed a diet containing coconut oil. Coconut oil has been used to enhance absorption and retention of calcium and magnesium when a deficiency of these minerals exist. This is especially true in the case of rickets which involves a vitamin D deficiency and the demineralization of the bones. For those who are concerned about developing osteoporosis as they get older, coconut oil may be useful in helping to slow down this degenerative process by improving mineral absorption.

Weight Reduction

One of the remarkable things about coconut oil is that it can help you lose weight. Yes, there is a dietary fat that can actually help you take off unwanted pounds. That fat is coconut oil. Coconut oil can quite literally be called the world’s only low-fat fat.

Unlike other fats, MCFA in coconut oil are converted to energy rather than packed on the body as fat tissues. So when you eat coconut oil it provides energy, much like a carbohydrate, and does not contribute to body fat.

Coconut oil also has fewer calories than any other fat. Because of the small size of MCFA, coconut oil supplies slightly fewer calories than other fats. Coconut Oil is truly a low-fat fat.

The most remarkable effect coconut oil has in regards to weight loss is that it stimulates the metabolism. The faster the metabolism the more calories are burned and the less calories available to be converted into body fat. By eating coconut oil you rev up your metabolism and thus burn more calories. You can eat more and weigh less.

Cardiovascular Health

All of the criticism that has been aimed at coconut oil is based solely on the fact that it is primarily a saturated fat and saturated fat is known to increase blood cholesterol. No legitimate research, however, has ever demonstrated any proof that coconut oil consumption raises blood cholesterol levels.

The MCFA of coconut oil are burned almost immediately for energy production and so are not converted into cholesterol and do not affect blood cholesterol levels. Numerous studies have demonstrated that coconut oil has a neutral effect on cholesterol levels.

An even more important factor in relation to cardiovascular health is the blood’s tendency to form clots. Special proteins in the blood called platelets cause clotting when they become sticky. Numerous studies have demonstrated that all dietary fats — beef fat, lard, butter, vegetable oil, and even canola and olive oils — promote platelet stickiness. The more you eat, the stickier the blood gets, and the greater the risk of developing blood clots. The omega-3 fatty acids, like those found in fish oil, are an exception. They have the opposite effect on blood platelets. This is the main reason why they have been recommended for those at risk of heart disease. Too much, however, which is easy to do with dietary supplements, can interfere with normal blood clotting, and that can be just as dangerous. When this happens, blood vessels weaken and can rupture with the slightest degree of stress. Twenty-five percent of all strokes are caused by excessive bleeding within the brain.

Another group of fats that don’t promote platelet stickiness are the MCFA. These fats are burned up immediately after consumption and, therefore, do not affect platelet stickiness either one way or the other. Of all the dietary fats, MCFA are the most benign.

People who traditionally consume large quantities of coconut oil as apart of their ordinary diet have a very low incidence of heart disease and have normal blood cholesterol levels. This has been well supported by epidemiological observations recorded in many studies. Those populations who consume large quantities of coconut oil have remarkably good cardiovascular health. Absent are the heart attacks and strokes characteristic in Western countries. After analyzing all available studies and reviewing epidemiological evidence, author and coconut researcher, P.K. Thampan, concludes that there is absolutely no correlation between coconut oil consumption and heart disease. If anything, coconut oil consumption is heart healthy.

The native populations of the Polynesian islands are high coconut consumers and derive most of their energy from coconut. In a study of the native populations of two islands, Pukapuka and Tokelau, it was observed that the male population of the two groups 35.2 percent and 55.7 percent, respectively, of their energy requirements mostly from coconut. In both groups, the female population had a comparatively high intake of fat calories. The levels of blood cholesterol among the Pukapukans were low, ranging from 170 mg/dl to 176 mg/dl, despit a high fat intake. Among the Tokelauans, whose fat intake was higher than that of the Pukapukans, the blood cholesterol levels were somewhat higher ranging between 208 mg/dl and 216 mg/dl. The prevalence of coronary heart disease among the two populations covered in the study was extremely low and has remained low.

In Sri Lanka coconut has been the chief source of fat in the diet for thousands of years. The average consumption in the island country has been reported to be 90 coconuts per capita annually. When the consumption of coconut oil is also taken into consideration, the total consumption in terms of coconut is 120 annually. Their heart disease rate is far lower than that of noncoconut-eating populations.

In the state of Kerala, in India, where large quantities of coconuts and coconut oil have traditionally been consumed, an average 2.3 out of 1,000 people suffered from coronary heart disease in 1979. A campaign against the use of coconut oils on the grounds that it is an “unhealthy” saturated fat decreased coconut oil consumption during the 1980s. Vegetable oils replaced it in household use. As a result, the heart disease rate shot up to 7 per 1,000 people by 1993. By substituting vegetable oils for coconut oil, the heart disease rate tripled! In Delhi where the consumption of coconut products is negligible, 10 out of 1,000 people had heart disease in the same time period. In Western countries where vegetable oil is the main source of fat, heart disease accounts for nearly half of all deaths. It seems that if you want to protect yourself from heart disease, you should replace your polyunsaturated vegetable oils with coconut oil.

Immune System Support

One of the unique characteristics of coconut oil is its antimicrobial properties. Coconut oil is, in essence, a natural antibacterial, antiviral, and antifungal food. Coconuts grow in warm tropical climates where bacteria and other organisms live in abundance. Coconuts have developed a natural resistance to this swarm of potentially harmful microorganisms by using nature’s own antimicrobial defense force — medium-chain fatty acids.

Human breast milk and the milk of other mammals also contain MCFA. These fatty acids protect the newborn baby from harmful germs at its most vulnerable time in life while its immune system is still developing. Another reason coconut oil is added to infant formula is that it helps protect them from infections.

MCFA strengthens and supports the immune system. The antimicrobial and antiparasitic properties of the MCFA aid in reducing the stress that would otherwise be placed on the immune system. The immune system wages a constant battle with disease causing microorganisms. Coconut oil provides artillery to help fight these invading organisms, thus reducing stress on the immune system which allows the immune system to function more efficiently. Studies with coconut oil have shown it to improve immune response to pathogenic bacteria. Coconut oil is ideal for immune supressed individuals. Oil researcher, Dr. Mary Enig, has proposed giving coconut and palm kernel oils to AIDS patients to help protect them against infections.

(C) Copyright 1999 Piccadilly Books, Ltd. All rights reserved.

Gluten-free and Wheat-free Flours

Many are allergic to gluten and wheat. Some experience clear signs of their gluten intolerance or wheat allergy, many others experience much more subtle effects of such sensitivity.

It can be argued that our human digestive system did not evolve to to eat wheat and gluten as the paleolithic hu(wo)man ate mostly meats, fish, roots, berries, and seeds, not farmed grains.

It is also a fact that most of today’s flour has been stripped from it’s nutrients, bleached, grounded so fine to prolong shelf life (so even bugs can’t survive by eating that de-natured food) or to make using the flour easier, especially in the industries that want to create tasty and good looking pastries very fast. I will write other articles to talk about what to look for when buying wheat flour, I will also talk about the best method to prepare pastries using fermentation (not using baker’s wheat) in future articles.

For those of you that want to avoid wheat and gluten all together, I have good news. There are many alternatives, many are healthier than wheat.

I listed below “flours” that are alternatives to wheat flour and that are also gluten free. Remember, you’ll have to adjust any recipes you are using and maybe do some experimentation before you get the right quantities.
Amaranth flour: Amaranth flour is made from the seed of the Amaranth plant, which is a leafy vegetable. Alternative names: African spinach, Chinese spinach, Indian spinach, elephants ear.

Buckwheat flour: Buckwheat flour is not wheat, buckwheat is related to rhubarb. The small seeds of the plant are ground to make flour. Other  names: beech wheat, kasha, saracen corn.

Millet flour: Comes from the grass family.  Don’t use too much of this as millet has been shown to not be thyroid-friendly because it limits the uptake of iodine to the thyroid.

Quinoa flour (pronounced ‘keen wa’): Quinoa is related to the plant family of spinach and beets. It has been used for over 5,000 years as a cereal, and the Incas called it the mother seed.

Arrowroot flour: Arrowroot flour is ground from the root of the plant.

Brown rice flour: Brown rice flour is milled from unpolished brown rice so it has a higher nutritional value than white rice flour.

Chick pea flour: Is ground from chick peas. Other names: gram or garbanzo flour

Cornflour: Cornflour is milled from corn into a fine, white powder. Alternative name: cornstarch. Some types of cornflour are milled from wheat these are labeled wheaten cornflour.

Cornmeal: Ground from corn. Heavier than cornflour.

Maize flour: Ground from corn. Heavier than cornflour.

Potato flour: Potato flour has a strong potato flavor. This flour should not be confused with potato starch flour.

Potato starch flour: This is a fine white flour made from potatoes, and has a light potato flavor.

Sorghum flour: Is ground from sorghum grain, which is similar to millet.

Soya flour: Soya flour is a high protein flour with a nutty taste.

Tapioca flour: Tapioca flour is made from the root of the cassava plant.

Teff flour: Teff comes from the grass family, and is a tiny cereal grain native to northern Africa.

White rice flour: This flour is milled from polished white rice so it is not particularly nutritious.

Last updated: 10/01/2010