Daily Archives: January 9, 2017

FRUITS: ARE THEY REALLY GOOD FOR YOU?

Do not be fooled. Sugar by any other name is sugar. Compound sugars are one small step away from simple sugar. The body reacts almost exactly the same to compound sugar as it does to simple sugar. There is no such thing as healthy sugar. All foods are broken down in glucose. Beyond a few pieces of in-season, non- hybridized*, grown in its own root system** – fruit per day, you do not need any extra sugar. It is hype, advertising, and false beliefs instilled by the mass marketers.
*Definition.
The process of hybridization has been in use since the 1960s. To better suit American tastes, growers breed fruits so they contain twice the sugar and half the fiber as their ancestors.
**Definition
Most fruit is not grown in their own root system, but hydroponically. This means the fruit is not absorbing the nutrients from the soil as they did for millennia. Unless it’s organically grown in its own root system, you are eating a sugar ball with little nutrients. When you eat a food devoid of nutrients, your body must use its store of nutrients to break down the food, thereby not having those nutrients available for other vital needs.
Sugars are generally classified as either simple or compound. Simple sugars have one molecule called a monosaccharide. Compound sugars consist of more than one molecule.
Composition of simple sugars
1 ) Disaccharides have two molecules.
2) Trisaccharides have three molecules
3) Oligosaccharides have up to 6 monosaccharide molecules.
Oligosaccharides are found mainly in breast milk and plants. These coat the mucus membranes and are present in saliva. By linking monosaccharide molecules together, sometimes in the hundreds and thousands, a very large molecule is formed called a polysaccharide.
Compound sugars include:
1 ) Lactose (glucose and galactose) is also known as “milk sugar.”
2) Lactulose (galactose and fructose) is not found in nature, but is manufactured.
3) Maltose (two molecules of glucose) is also known as malt sugar found in malt, grains, and fruits.
4) Sucrose (glucose and fructose) is found in sugar cane, sugar beets, and maple syrup.
Starch and glycogen are polysaccharide molecules stored in the liver to be used as fuel when the need arises. Cellulose is another polysaccharide molecule that cannot be digested by humans because they do not have the necessary enzyme to do so.
Simple sugars save the body the extra step of breaking down a compound sugar. Some simple sugars can be found in the following:
I ) Galactose comes from plants.
2) Glucose is the type measured in the blood and commonly called dextrose on labels. It is found in fruits and honey.
3) Mannose comes from the manna ash tree and is always converted into mannitol, a sugar alcohol, by the body before use.
4) Acesulfame – an artificial sweetener
5) Alitarne – an artificial sweetener
6) Aspartame – an artificial sweetener
7) Classification of Carbohydrates – a listing of the classification of carbohydrates
8) Fructose – the sugar formed in fruit
9) Lactose – the sugar formed in milk
10) Molasses – definition and types
11) Stevia – describes a natural sweetener that has been available for centuries
12) Sugar Alcohols – the characteristics and the problems of these sweeteners
13) Tagatose – an artificial sweetener

THE DARK SIDE OF MILK

New research by Dr. Alan Hirsch, M.D., a neurologist and founder of the Smell and Taste Treatment and Research Foundation, in Chicago. Dr. Hirsch has uncovered some amazing facts. He explains that the taste and smell of the foods we eat can effectively turn off or on the appetite center in the brain. His research showed that certain smells caused overweight people to reduce their cravings, and therefore eat less. He found that foods cooked with aromatic ingredients like garlic, onions, herbs and spices satisfy the appetite more completely.
So, you ask, how does that apply to milk? According to Dr. Hirsch, milk is so bland that the satiety center in the brain doesn’t respond to it the same way it does other foods. As a result, people tend to drink excessive amounts of milk. Just a single cup of whole milk contains 150 calories. A glass of milk contains at least two cups: that’s 300 calories a glass, the equivalent of a small meal that won’t even register on your appetite center. Further, milk is one of the most allergy-producing substances on earth. Everyone has a lactose intolerance – the only variance is the degree of intolerance – because, as we age, we produce less of the enzyme lactase, which is needed to digest lactose – the type of sugar in milk. 80% of the people in the world has a lactose intolerance. Lactose, is a from of sugar in milk that triggers an insulin reaction.
Fact: through eight million years of evolution, man did not consume milk. Milk only became available with the domestication of cattle 10,000 years ago. But no other mammal drinks the milk of a different species. The milk of herbivores (cows and goats) is designed for an entirely different digestive system than ours. Drinking low fat or skim milk does not help. It is the sugars and foreign proteins in milk that are the real danger. The fat actually inhibits the absorption of these sugars and proteins.
We must be aware there are good and bad sources of calcium. Milk is among the top three foods causing allergies (the others being grains such as wheat and corn, and peanuts). Dr. Neal Barnard. Problems in children: can cause diabetes and anemia. Problems in adults: Potential for arthritis, anemia, infertility in women and cancer. Skim or non-fat milk contains sugar in the form of lactose, which causes an insulin spike, setting off the appetite control center in the brain. The more milk you drink, the greater the risk. Milk drinkers are prone to osteoporosis. This is because excess consumption of calcium from milk causes a deficiency of magnesium in the body, resulting in a loss of bone density later in life. This does not occur when gaining calcium from leafy green vegetables because the vegetables have a much higher ratio of magnesium to calcium Solution: Soymilk. Soymilk contains no dairy, but is high in calcium and protein and low in saturated fat.