April 2, 2012 at 2:31 pm #39155
note: I haven’t watched the videos. But the interview below is very informative, with lots of NEW science about refined sugar and fructose. From Chinese medical perspective, it is ruining your blood, over-tonifying your spleen, which drains your heart chi.
MUST WATCH: 60 MINUTES: TOXIC SUGAR (UPDATED)
This page now includes the complete 60 Minutes report on the dangers of
refined sugar, the viral video by Robert H. Lustig, MD, UCSF Professor
of Pediatrics in the Division of Endocrinology, that explores the damage
caused by sugary foods, and links to a variety of other articles that
also describe the dangers of refined sugar. It is important to note that
this research deals with REFINED SUGARS that have been stripped from
their natural sources and transformed into jet-fuel-like toxins. Sugars
that are embedded in natural food sources, such as fruit, vegetables,
and honey are beneficial to human health. It is when naturally occurring
sugars are extracted from these sources and concentrated in doses that
the human body is not equipped to handle that they become toxic.
*60 MINUTES: IS SUGAR TOXIC?*
April 1, 2012
/If you are what you eat, then what does it mean that the average
American consumes 130 pounds of sugar a year? Sanjay Gupta reports on
new research showing that beyond weight gain, sugar can take a serious
toll on your health, worsening conditions ranging from heart disease to
cancer. Some physicians go so far as to call sugar a toxin./
The chances are good that sugar is a bigger part of your daily diet than
you may realize which is why our story tonight is so important. New
research coming out of some of America’s most respected institutions is
starting to find that sugar, the way many people are eating it today, is
a toxin and could be a driving force behind some of this country’s
leading killers, including heart disease.
As a result of these findings, an anti-sugar campaign has sprung up, led
by Dr. Robert Lustig, a California endocrinologist, who believes the
consumption of added sugars has plunged America into a public health crisis.
Dr. Sanjay Gupta: Is sugar toxic?
Dr. Robert Lustig: I believe it is.
Dr. Sanjay Gupta: Do you ever worry that that’s– it just sounds a
little bit over the top?
Dr. Robert Lustig: Sure. All the time. But it’s the truth.
Dr. Robert Lustig is a pediatric endocrinologist at the University of
California, San Francisco and a pioneer in what is becoming a war
Motivated by his own patients — too many sick and obese children – Dr.
Lustig has concluded that sugar, more than any other substance, is to blame.
Dr. Sanjay Gupta: What are all these various diseases that you say are
linked to sugar?
Dr. Robert Lustig: Obesity, type II diabetes, hypertension, and heart
Lustig says the American lifestyle is killing us.
Dr. Sanjay Gupta: And most of it you say is preventable?
Dr. Robert Lustig: Seventy-five percent of it is preventable.
While Dr. Lustig has published a dozen scientific articles on the evils
of sugar, it was his lecture on YouTube, called “Sugar: The Bitter
Truth,” that brought his message to the masses.
[YouTube Video: I’m standing here today to recruit you in the war
against bad food.]
By “bad food” Dr. Lustig means the obvious things such as table sugar,
honey, syrup, sugary drinks and desserts, but also just about every
processed food you can imagine, where sugar is often hidden: yogurts and
sauces, bread, and even peanut butter. And what about the man-made,
often vilified sweetener, high fructose corn syrup?
Dr. Sanjay Gupta: Is it worse than just table sugar?
Dr. Robert Lustig: No. ‘Cause it’s the exact same. They are basically
equivalent. The problem is they’re both bad. They’re both equally toxic.
Since the 1970s, sugar consumption has gone down nearly 40 percent, but
high fructose corn syrup has more than made up the difference. Dr.
Lustig says they are both toxic because they both contain fructose —
that’s what makes them sweet and irresistible.
Dr. Robert Lustig: We love it. We go out of our way to find it. I think
one of the reasons evolutionarily is because there is no food stuff on
the planet that has fructose that is poisonous to you. It is all good.
So when you taste something that’s sweet, it’s an evolutionary Darwinian
signal that this is a safe food.
Dr. Sanjay Gupta: We were born this way?
Dr. Robert Lustig: We were born this way.
Central to Dr. Lustig’s theory is that we used to get our fructose
mostly in small amounts of fruit — which came loaded with fiber that
slows absorption and consumption — after all, who can eat 10 oranges at
a time? But as sugar and high fructose corn syrup became cheaper to
refine and produce, we started gorging on them. Americans now consume
130 pounds per person a year — that’s a third of a pound every day.
Dr. Lustig believes those sweeteners are helping fuel an increase in the
most deadly disease in America: heart disease. For years, he’s been a
[Kimber Stanhope: Here is our oral isotope…]
But now, studies done by Kimber Stanhope, a nutritional biologist at the
University of California, Davis are starting to back him up. She’s in
the middle of a groundbreaking, five-year study which has already shown
strong evidence linking excess high fructose corn syrup consumption to
an increase in risk factors for heart disease and stroke. That suggests
calories from added sugars are different than calories from other foods.
Dr. Sanjay Gupta: The mantra that you hear from most nutritionists is
that a calorie is a calorie is a calorie.
Kimber Stanhope: And I think the results of the study showed clearly
that is not true.
Stanhope’s conclusions weren’t easy to come by. Nutrition studies are
expensive and difficult. Stanhope has paid groups of research subjects
to live in this hospital wing for weeks at a time, under a sort of
24-hour lockdown. They undergo scans and blood tests – every calorie
they ingest, meticulously weighed and prepared.
Kimber Stanhope: They’re never out of our sight. So we do know that they
are consuming exactly what we need them to consume.
Dr. Sanjay Gupta: And they’re not sneaking any candy bars on the side.
Kimber Stanhope: Yeah, right, exactly.
For the first few days, participants eat a diet low in added sugars, so
baseline blood levels can be measured.
[Research assistant: So remember you guys have to finish all of your
Then, 25 percent of their calories are replaced with sweetened drinks
and Stanhope’s team starts drawing blood every 30 minutes around the
clock. And those blood samples? They revealed something disturbing.
Dr. Sanjay Gupta: And what are you starting to see?
Kimber Stanhope: We found that the subjects who consumed high fructose
corn syrup had increased blood levels of LDL cholesterol and other risk
factors for cardiovascular disease.
Dr. Sanjay Gupta: How quickly did these changes occur?
Kimber Stanhope: Within two weeks.
Kimber Stanhope’s study suggests that when a person consumes too much
sweet stuff, the liver gets overloaded with fructose and converts some
of it into fat. Some of that fat ends up in the bloodstream and helps
generate a dangerous kind of cholesterol called small dense LDL. These
particles are known to lodge in blood vessels, form plaque and are
associated with heart attacks.
Dr. Sanjay Gupta: Did it surprise you when you first got these results back?
Kimber Stanhope: I would have to say I was surprised because when I saw
our data, I started drinking and eating a whole lot less sugar. I would
say our data surprised me.
So imagine, for these healthy young people, drinking a sweetened drink
might be just as bad for their hearts as the fatty cheeseburgers we’ve
all been warned about since the 1970s. That’s when a government
commission mandated that we lower fat consumption to try and reduce
Dr. Sanjay Gupta: So with the best of intentions, they say, “Time to
reduce fat in the American diet?”
Dr. Robert Lustig: Exactly. And we did. And guess what? Heart disease,
metabolic syndrome, diabetes and death are skyrocketing.
Dr. Lustig believes that’s primarily because we replaced a lot of that
fat with added sugars.
Dr. Robert Lustig: Take the fat out of food, it tastes like cardboard.
And the food industry knew that. So they replaced it with sugar.
Dr. Sanjay Gupta: This idea that sugar increases this particularly bad
LDL, the small dense particles that are associated with heart disease.
Do most doctors– do they know this?
Dr. Robert Lustig: No, they do not know this. This is new.
And it turns out, sugar has become a major focus in cancer research too.
Lewis Cantley, is looking at the connection.
Dr. Sanjay Gupta: If you limit your sugar you decrease your chances of
Lewis Cantley: Absolutely.
Cantley, a Harvard professor and the head of the Beth Israel Deaconess
Cancer Center, says when we eat or drink sugar, it causes a sudden spike
in the hormone insulin, which can serve as a catalyst to fuel certain
types of cancers.
Lewis Cantley: What we’re beginning to learn is that insulin can cause
adverse effects in the various tissues. And of particular concern is cancer.
Why? Nearly a third of some common cancers — including breast and colon
cancers — have something called insulin receptors on their surface.
Insulin binds to these receptors and signals the tumor to start
Lewis Cantley: This is your body…
Every cell in our body needs glucose to survive. But the trouble is,
these cancer cells also use it to grow.
Lewis Cantley: So if you happen to have the tumor that has insulin
receptors on it then it will get stimulated to take up the glucose
that’s in the bloodstream rather than go into fat or muscle, the glucose
goes into the tumor. And the tumor uses it to grow.
Dr. Sanjay Gupta: So you’ve just seen that tumor turn blue which is
essentially reflective of glucose going into it.
Lewis Cantley: That’s right.
Dr. Sanjay Gupta: So these cancers, much in the same way that muscle
will say, “Hey, I’d like some of that glucose, the fat says, “I would
like some of that glucose,” the cancers have learned how to do this
themselves as well?
Lewis Cantley: Yes. So they have evolved the ability to hijack that flow
of glucose that’s going by in the bloodstream into the tumor itself.
Lewis Cantley’s research team is working on developing drugs that will
cut off the glucose supply to cancer cells and keep them from growing.
But until there’s a breakthrough, Cantley’s advice? Don’t eat sugar. And
if you must, keep it to a minimum.
Lewis Cantley: In fact– I– you know, I live my life that way. I rarely
Dr. Sanjay Gupta: When you see a sugary drink or if I were to offer you
one, what– with all that you know, what’s going through your mind?
Lewis Cantley: I probably would turn it down and get a glass of water.
But for most of us, that’s easier said than done…
Eric Stice: It turns out sugar is much more addictive than I think we
had sort of realized early on.
Eric Stice, a neuroscientist at the Oregon Research Institute, is using
functional MRI scanners to learn how our brains respond to sweetness.
Eric Stice: Sugar activates our brain in a special way. That’s very
reminiscent of, you know, drugs like cocaine.
That’s right. Cocaine.
Dr. Sanjay Gupta: Let’s give it a shot…
I climbed into the MRI scanner to see how my brain would respond. That’s
a straw that’s been rigged to deliver a tiny sip of soda into my mouth.
Eric Stice: Stay as still as you can, ok?
Just as it hit my tongue, the scanner detected increased blood rushing
to certain regions of my brain. In these images, the yellow areas show
that my reward region is responding to the sweet taste. Dopamine – a
chemical that controls the brain’s pleasure center – is being released,
just as it would in response to drugs or alcohol.
Dr. Sanjay Gupta: So dopamine is released. That sort of makes me feel
good. I’m experiencing some pleasure from having this Coke.
Eric Stice: Right, that euphoric effect.
Dr. Sanjay Gupta: So far be it for people to realize this ’cause sugar
is everywhere, but you’re saying this is one of the most addictive
substances possibly that we have?
Eric Stice: It certainly is very good at firing the reward regions in
Eric Stice says by scanning hundreds of volunteers, he’s learned that
people who frequently drink sodas or eat ice cream or other sweet foods
may be building up a tolerance, much like drug users do. As strange as
it sounds, that means the more you eat, the less you feel the reward.
The result: you eat more than ever.
Eric Stice: If you overeat these on a regular basis it causes changes in
the brain that basically it blunts your reward region response to the
food, so then you eat more and more to achieve the same satisfaction you
With all this new science emerging, we wanted to hear from the sugar
industry, so we visited Jim Simon, who’s on the board of the Sugar
Association, at a sugar cane farm in Louisiana.
Dr. Sanjay Gupta: Would it surprise you that almost every scientist that
we talked to in researching this story told us they are eliminating all
added sugars. They’re getting rid of it because they’re concerned about
the health impacts.
Jim Simon: To say that the American consuming public is going to
completely omit, eliminate, sweeteners out of their diet I don’t think
gets us there.
Simon cautions that eliminating sugar wrongly vilifies one food, rather
than working towards the long-term solution of reducing calories and
Dr. Sanjay Gupta: You know, a lot of people, Jim, are saying that sugar
is different. That it is bad for your heart and is causing a lot of the
problems we’re talking about. It is addictive and in some cases might
even fuel cancers. What would you – I mean you’ve looked at this. You
must have looked at some of these studies. What do you say about that?
Jim Simon: The science is not completely clear here.
Dr. Sanjay Gupta: But some of that’s, but some of these studies exist. I
mean, what is a consumer, what are they to make of all that?
Jim Simon: Well, I would say to them, that they’ve got to approach,
their diet in balance.
Dr. Robert Lustig agrees — we need a balanced diet — but his idea of
balance is a drastic reduction in sugar consumption. To that end he
co-authored an American Heart Association report recommending men should
consume no more than 150 calories of added sugars a day. And women, just
100 calories. That’s less than the amount in just one can of soda.
Dr. Robert Lustig: Ultimately this is a public health crisis. And when
it’s a public health crisis, you have to do big things and you have to
do them across the board. Tobacco and alcohol are perfect examples. We
have made a conscious choice that we’re not going to get rid of them,
but we are going to limit their consumption. I think sugar belongs in
this exact same wastebasket.
.How I Cured Diabetes In Five Steps, And Why One-Third Of U.S. Adults
Will Have Diabetes By 2050
.Too Much Sugar May Increase Alzheimer¹S Risk Exact Mechanism Unknown
But Research Highlights Risk
.Soft Drinks May Seriously Harm Your Health
.Long-Term Study Confirms Aspartame Causes Cancer
.More Dangerous Than Smoking? Death By Soda
.The Link Between Violence & What We Eat
.Sugar Linked With Mental Problems In Norway Study
.Sugary Drinks Pile On Pounds
.One-Third Of U.S. Adults Diabetic Or Pre-Diabetic
.Clinton’s Brokers Deal To Get Soda Out Of Schools
.Carcinogenic Soft Drinks
.All About Refined Sugar (& Why It Is So Bad For Our Health)
.Study Links Aspartame With Cancers
.Sugary Soft Drinks Raise Risk Of Diabetes
.Aspartame Follow Up < http://groups.yahoo.com/group/nhnenews/message/2694>
.The Dark Side Of Artificial Sweeteners
.The Dark Side Of Processed Foods
< http://groups.yahoo.com/group/nhnenews/message/1055>April 2, 2012 at 5:51 pm #39156
Probably a good idea to avoid soft drinks,
processed foods with added sugar, and too many desserts.
But I’ll stop eating ice cream and dark chocolate when
you pry it from my cold dead hands. 😉
SApril 2, 2012 at 5:52 pm #39158April 2, 2012 at 10:59 pm #39160
You make me smile Steven. I eat a little dark chocolate occasionaly. I only eat ice cream if I make it myself or stumble across a very high quality ice cream shop that will tell me what the ingredients are otherwise commercial ice cream makes my stomach hurt. Now, on to the serious stuff.
These guys are a little late to the sugar game aren’t they? The stuff is killing us. Who are they kidding about the high fructose corn sweetener, it is NOT metabolized like sugar, your body can’t burn it, your liver can only use to put fat on your belly & it makes you hungry for more. All the TCM, naturopaths, homeopaths & herbal healers have been telling us for years that this stuff is poison and they are right.
They forgot to include wheat. It’s just sugar to your pancreas. I finally figured out how to lose weight & keep it off after 40 years of trying (& 5 years of practicing One Cloud’s formulas). I quit eating all wheat & most sugar. I went thru a nasty withdrawal, took about 3 weeks. That nasty phase is what keeps me from eating much of the stuff, I don’t want to go thru that again. I also lost most of my aches & pains. I guess we’ve come a long ways if this info is on mainstream TV.April 5, 2012 at 9:29 pm #39162
High fructose corn syrup is a synthetic,
and even more unnatural poison than even table sugar.
Even trying to avoid added sugars, I’ll take that
over high fructose corn syrup any day of the week.
I hadn’t heard anything about wheat.
The only thing I know is that some people are allergic to it,
and it wreaks havoc on their bodies and don’t know it.
But I hadn’t heard anything about it being “inherently bad”.
SApril 6, 2012 at 7:08 pm #39164
Research “lectins”. They are chemical “thorns” all grains contain, wheat most of all. They can be reduced but not elminated by soaking & sprouting the grains. Lectins cause subtle damage to the body over time. It’s one of the roots of chronic disease. The older I get & the more i practice the more i can feel which foods nourish me & which foods poison me. I prefer the nourishing food (includes dark chocolate).
The sugar story is making the rounds at work & having a big impact.April 10, 2012 at 6:51 am #39166
My body LOVES chocolate, milk or dark i love them all. Especially with nuts or something in there. Rocky road mmmMMMMMmmmm fantastic. Ice cream as well. Those 2 have to be the best junk food ever.
Wheat doesn’t agree with me that well. Best advise i ever saw was to eat it if you can’t get enough carbs from other foods but don’t rely on it. Wheat causes dampness in my stomach which goes to my lungs and my nose.
But i guess it’s kinda like milk. If you drink or eat it every day ur body becomes better at digesting it and you do better on it, even though it’s not ideal.
I got a baby now and i give him milk cause it is like ‘white blood’. Very healthy just your digestion has to be able to handle it. Strangely i feel good after eating cheese, yogurt etc, but if i have milk after i haven’t had it for a while i just feel sick.
And wheat, that stuff takes ages to digest, makes u feel full for a long time. The cheapo white bread, i love that stuff i can’t eat enough it just makes me hungry for more but it makes me feel crap too. Even the whole wheat stuff makes me hungry for more. Maybe thats why i love it… but i feel best if i stay away from the stuff.April 10, 2012 at 11:27 am #39168
Some stuff I clipped from one website:
>>>What Foods Contain Them?
>>>The short answer here is basically all plants and
>>>animal products (PDF) to varying degrees.
So impossible to avoid completely.
>>>Nonetheless, lectins are concentrated more
>>>in some sources than others. Foods with the
>>>highest lectin activity include: grains of
>>>all kinds (especially wheat), legumes (especially soy),
>>>nuts, dairy, and nightshade plants (e.g. eggplant,
>>>tomatoes, potatoes, peppers, etc.). Add to this list
>>>the oils and other derivative products from
>>>these food sources.
Nuts are supposed to be good for you, with their fiber
and monounsaturated fats . . . grains of all kinds, dairy,
etc. . . . groan!
Sorry qtface, but my diet is already too limited
due to my allergies to citrus and almost all fruit,
and other selective choices. If I keep cutting things out,
I will simply have nothing to eat.
>>>And yet another, lesser known category: GMO food,
>>>since lectins are often spliced into modified varieties
>>>in order to enhance natural pest and fungal resistance.
As if we needed another reason to avoid GMO food. 😉
>>>Primal Advice For Limiting Lectins
>>>As mentioned, lectins are literally everywhere.
>>>Although its impossible to eliminate them altogether,
>>>you can significantly reduce your intake.
>>>Purge the worst offenders. That means grains and soy
>>>more than anything, but Id add other legumes to the list as well.
>>>Eliminating the foods that contain the highest lectin
>>>activity will slash your overall lectin intake and impact.
>>>Cut back on other higher lectin sources. Not everyone
>>>wants to nix every dairy or nightshade option.
My meal of “steamed potatoes and broccoli” is not disappearing
anytime soon. I think potatoes are actually pretty good,
high in potassium and Vitamin C, other nutrients.
Yet potatoes are nightshades.
Peppers are nightshades, but are high in Vitamin C,
and they have capsaicin which is a natural pain-reliever
Plus eating whole grains has some health benefits, getting
a good mix of soluble and insoluble fiber, cholesterol-lowering,
toxin absorbing . . .
I think that there is no “ideal food”, you sort of have to
pick-and-choose. Plus, if you have too few foods, then your
body develops problems from lack of diversification.
>>>Gauge your sensitivity. For those of us who are
>>>most sensitive to lectins, more dramatic measures
>>>might be needed. If you know or believe that youve
>>>already suffered some serious intestinal damage,
>>>you might do well to steer clear of as many high
>>>and moderate lectin level foods as possible.
>>>That means perhaps forgoing nightshades, dairy, legumes
>>>and even nuts and eggs in addition to all grains
>>>and processed foods. Reintroduce desired foods
>>>back into your diet by family (e.g. dairy, etc.)
>>>and be mindful of any physiological effects
>>>(however minor) that accompany them.
I guess this is the main lesson.
If you notice a problem, make a change.
>>>Dont go wholly raw. Yes, there are legitimate reasons
>>>to enjoy raw plants in your diet, but I dont support
>>>the practice as a movement or exclusionary principle
>>>for eating. Humans have been cooking for well over a
>>>hundred thousand years. Some nutrients are enhanced by heat.
>>>Some anti-nutrients (like lectins) are at
>>>least partially disarmed by it. Cooking methods
>>>with a mind toward maximizing overall nutrient
>>>value and bioavailability make good Primal sense
>>>and can lower your exposure to lectins.
Finally, someone smart enough to say what I’ve been
saying for years. An all-raw diet is not healthy,
despite all the propaganda put out by followers of
this growing popular movement.
>>>Diversify! Restrictive diets make us even more
>>>susceptible to the downsides of our foods.
Yes. And this the problem with cutting too many foods
out of one’s diet.
>>>Avoid GMOs. Hidden lectin is just one more reason
>>>to leave GMO products on the shelf.
Hopefully, we will be able to get some product labeling
for this kind of stuff, which seems to be ignored by the FDA.
>>>Maintain good overall gut health. Our modern existence
>>>sometimes seems like one giant assault against our
>>>digestive tracts. Minimize cumulative negative effects
>>>and increase positive, protective factors. Eat a
>>>healthy diet with Primal doses of probiotics, prebiotics
>>>and good fats. Limit stress and the use of medications
>>>like aspirin, NSAIDs and antibiotics
>>>(as well as secondary exposure through antibiotic-administered
>>>livestock). A healthy gut will be better equipped to
>>>weather the effects of inevitable but reasonable lectin intake.
Amen to the probiotic advice.
Adding a daily probiotic supplement was one of
the best decisions I’ve ever made.
I suspect it is one of the contributing factors
to my dramatic reduction in colds and illnesses,
down from multiple times per year to going 1-2 yrs
at a stretch without even getting a cold
[Knock on wood. It’s been over a year now.]
SApril 10, 2012 at 11:43 am #39170
>>>But i guess it’s kinda like milk.
>>>If you drink or eat it every day ur body
>>>becomes better at digesting it and you do
>>>better on it, even though it’s not ideal.
>>>I got a baby now and i give him milk cause
>>>it is like ‘white blood’. Very healthy just
>>>your digestion has to be able to handle it.
>>>Strangely i feel good after eating cheese,
>>>yogurt etc, but if i have milk after i haven’t
>>>had it for a while i just feel sick.
There is an enzyme your body makes that helps you digest milk,
but when you quit drinking milk for awhile, your
body stops making the enzyme. You then have to drink it
again and suffer for a bit until your body starts making
But then also some people are just biologically
adapted to have it be a natural part of their diet,
whereas others do not.
I remember reading somewhere that some groups in Northern
Europe (or Americans with such ancestors) are often
very good with milk, while people from other areas
(or ancestors) typically are prone to problems.
Typically people of African descent have lots of problems.
Effectively it was something like “if your ancestors
lived in an area where there were cows and they drank
milk, then often it will be a natural part of your diet;
people without such ancestors have to do a lot of work
to get it to agree with them”.
All I know is that it agrees with me, I like it,
it has lots of calcium and protein, and “it does a body good”.
But I also avoid milk with that came from cows injected
with the bovine growth hormone.
SApril 10, 2012 at 9:03 pm #39172
Marks Daily Apple is great. I generally eat by his primal blue print diet. I know that many foods besides wheat contain lectins but none to the extreme extent of wheat. I eat everything but the wheat & soy. I try to eat a wide variety of different things. About 1/3 to 1/2 my diet is raw, no more than that.
There’s no perfect food except qi, we really have to listen to/feel our body/our shen. This practice makes that possible & easy. By listening to/feeling my body/my shen respond to what I put in my stomach plus weighing everyday I’ve found which foods are best for me. If it makes me feel good & keeps my weight where I want it then it’s all good. Probiotics are great too! Surprisingly a bit of good chocolate does not make my weight go up. Lucky me! I have to avoid preservatives & additives (they cause me joint pain, gut pain, skin problems)so I don’t buy packaged food, everything is prepared at home.
If you ever want to read more about lectins or any food/herb in detail Green Med Info is a great source.
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