Toxicity: Refined Sugar: How Sweet Is It?

Disease is almost always caused by a combination of toxicity and deficiency. Toxins, by definition, are poisons; and no matter how you look at it, refined sugar is a poison. Period.

Sugar is a poison in the most literal sense of the word: “a substance that, when introduced or absorbed by a living organism, causes death or injury” (Oxford American Dictionaries).

Though most people consider refined sugar harmless (and laugh at the notion that it’s dangerous) it is believed to be a root cause of many common health problems: hypoglycemia, high cholesterol, indigestion, myopia, seborrhea dermatitis, gout, hyperactivity, lack of concentration, depression, and anxiety.

Furthermore, since refined sugar is rapidly converted in the blood to fat (triglycerides), it promotes obesity, risk of heart disease, and diabetes. For example, many people blame fat for their health problems instead of sugar. Even though the media portrays fat as the main culprit in the development of several diseases (e.g., heart disease), sugar appears to be the real villain. W. D. Ringsdorf, DMD, MS, co-author of Psychodietetics, says that, “Sugar raises blood pressure. Sugar mixed with animal fats leads to atherosclerosis and by increasing the stickiness (viscosity) of the blood, it increases the possibility of blood clots.”

Refined sugar is also devoid of vitamins, minerals, or fiber, which means it’s not only a toxin, but also plays a role in deficiency—thus, it is the perfect recipe for disease.

It drains and leaches the body of precious vitamins and minerals through the demand that its digestion, detoxification and elimination make upon one’s entire system. Taken every day, sugar produces a continuously over-acid condition, requiring more and more minerals from deep in the body to rectify the resulting acid/alkaline imbalance. Finally, in order to protect the blood, so much calcium is taken from the bones and teeth that decay and general weakening begin. This is why sugar is known to greatly increase the risk of dental decay.

Sugar is also a highly addictive substance; and it’s no wonder. Think about it—if you refine coca leaves, you get a drug called cocaine. If you refine poppy extract, you get a drug called opium (heroin). And if you refine sugarcane, you get a drug called sugar.

History shows that refined sugar was considered a high society party drug in the middle ages.

Today, sugar’s highly addictive nature, like a party drug, is causing deceptive, yet devastating effects across the western world. Truthfully, there is sugar in the standard American breakfast (cereal, pancakes, toast), lunch (salad dressing, soda pop, condiments), and dinner (pizza sauce, and virtually all restaurant food)… sugar is everywhere. It’s just that sometimes it is called “carbohydrates.”

In fact, all carbohydrates are ultimately sugar. Your body must break down any carbohydrate to glucose, before it can be “burned” for energy. So, since all carbohydrates eventually end up as a sugar, what defines their difference? The rate at which the sugar enters the bloodstream, better known as the glycemic index (the lower the number, the better).

For example, recent media attention has created some confusion about what high fructose corn syrup (HFCS) actually is. HFCS is being touted as a “natural sugar” like fructose. Fructose is a natural fruit sugar and is indeed low on the glycemic index, but HFCS is not the same as fructose. Due to its processing, HFCS is actually only 14% fructose and has a glycemic index of 89, which is only slightly less than that of refined white sugar (92). In contrast, natural fructose is 32, or almost 1/3 that of HFCS.

Simply put, changing the quality of your carbohydrates can change the quality of your health and life. And while you may not be able to avoid all sugars, it’s best to be informed on which sugars (or alternative sweeteners) pose the least amount of threat to your health. Limit your consumption of sugars overall, and avoid processed foods to the best of your ability— sugar and many other health prohibiting ingredients are almost always found in processed foods. Make sure you can read and UNDERSTAND the label. After all, what you don’t know CAN hurt you.

Written by Paul and Ann Malkmus.
Copyright 2009. Hallelujah Acres Health News issue #55.
Used with permission.

References: www.naturalnews.
Martin, William Coda, “When is a Food a Food-and When a Poison?”Organic News, March 1957, p. 3.
Nexus Magazine, Volume 7, Number 1 (Dec. 1999 - Jan. 2000)