Posted on: November 7th, 2015 by Anthony

Almost 40 years ago the Dietary Goals for the United States was established for all Americans to follow. Inconclusive scientific data were the basis for the guidelines.

DRAMATIC RISE IN OBESITY AND DIABETES RATES

Dietary guidelines have rarely been supported by research, with most studies being inconclusive. With guidelines that remain largely unchanged and no direction to Americans, obesity and diabetes rates continue to climb.

http://nusi.org/the-problem/

Type I diabetes – Once known as juvenile diabetes or insulin-dependent diabetes, is a chronic condition in which the pancreas produces little or no insulin, a hormone needed to allow sugar (glucose) to enter cells to produce energy. The far more common type II diabetes occurs when the body becomes resistant to insulin or doesn’t make enough insulin.

Type II diabetes – Once known as adult-onset or noninsulin-dependent diabetes, is a chronic condition that affects the way your body metabolizes sugar (glucose), your body’s important source of fuel.
With type II diabetes, your body either resists the effects of insulin — a hormone that regulates the movement of sugar into your cells — or doesn’t produce enough insulin to maintain a normal glucose level.
Metabolic Syndrome – Metabolic syndrome is a cluster of conditions — increased blood pressure, a high blood sugar level, excess body fat around the waist and abnormal cholesterol levels — that occur together, increasing your risk of heart disease, stroke and diabetes.

Having just one of these conditions doesn’t mean you have metabolic syndrome. However, any of these conditions increase your risk of serious disease. If more than one of these conditions occur in combination, your risk is even greater.

If trends continue and the right steps are not taken, it is projected that in the next 40 years 1 in 3 children and 70 percent of adults will have diabetes or pre-diabetes

Excess Sugar is the Best Way to Increase Your Body Fat
Since 1970, obesity rates in the United States have more than doubled and diabetes has tripled. Health officials are still fond of blaming increasing obesity rates on over-eating and under-exercising, which has the unfortunate effect of preventing any real progress, as the true causes have remained ignored… In order to make any appreciable dent in the current trend, sugar and fructose regulation is an absolute must.

Here is an excerpt from an article co-authored by Gary Taubes and Cristin Kearns Couzens that exposes many dirty little secrets the sugar industry would rather you not know.

“The story of sugar, as John Tatem (President of the Sugar Association) told it, was one of a harmless product under attack by ‘opportunists dedicated to exploiting the consuming public,’” they write.
“Over the subsequent decades, it would be transformed from what the New York Times in 1977 had deemed “a villain in disguise” into a nutrient so seemingly innocuous that even the American Heart Association and the American Diabetes Association approve it as part of a healthy diet.

Research on the suspected links between sugar and chronic disease largely ground to a halt by the late 1980s, and scientists came to view such pursuits as a career dead end. So effective were the Sugar Association’s efforts that, to this day, no consensus exists about sugar’s potential dangers.”

http://articles.mercola.com/sites/articles/archive/2012/12/01/sugar-industry.aspx

The science of sugar an inflammation – The “Sweet Roll”

While we savor the tantalizing taste of a sweet roll, our bodies respond alarmingly as if a foreign invader has arrived declaring war. Foods loaded with sugars and simple carbohydrates, or processed with omega-6 oils for long shelf life have been the mainstay of the American diet for six decades. These foods have been slowly poisoning everyone.

How does eating a simple sweet roll create a cascade of inflammation to make you sick?

Imagine spilling syrup on your keyboard and you have a visual of what occurs inside the cell. When we consume simple carbohydrates such as sugar, blood sugar rises rapidly. In response, your pancreas secretes insulin whose primary purpose is to drive sugar into each cell where it is stored for energy. If the cell is full and does not need glucose, it is rejected to avoid extra sugar gumming up the works.

When your full cells reject the extra glucose, blood sugar rises producing more insulin and the glucose converts to stored fat.

What does all this have to do with inflammation? Blood sugar is controlled in a very narrow range. Extra sugar molecules attach to a variety of proteins that in turn injure the blood vessel wall. This repeated injury to the blood vessel wall sets off inflammation. When you spike your blood sugar level several times a day, every day, it is exactly like taking sandpaper to the inside of your delicate blood vessels. Excess sugar is also the building blocks for bad cholesterol and triglycerides in the body.

http://www.disclose.tv/news/World_Renowned_Heart_Surgeon_Speaks_Out_On_What_Really_Causes_Heart_Disease/113103#ixzz3ciAUaIed

Cholesterol has been a fixture in dietary warnings in the United States at least since 1961, when it appeared in guidelines developed by the American Heart Association. Later adopted by the federal government, such warnings helped shift eating habits.
New findings based on hard research follows an evolution of thinking among many nutritionists who now believe that, for healthy adults, eating foods high in cholesterol may not significantly affect the level of cholesterol in the blood or increase the risk of heart disease.

http://www.washingtonpost.com/blogs/wonkblog/wp/2015/02/10/feds-poised-to-withdraw-longstanding-warnings-about-dietary-cholesterol/

A new analysis of the Framingham Offspring Study shows that the incidence of type II diabetes has more than doubled in the US over the past 30 years.

***Two out of three people in the U.S. are overweight

That something in our diet and way of life is terribly wrong can clearly be seen in our skyrocketing obesity statistics, and that “something” is sugar — in particular fructose in the form of HFCS, found in virtually every single processed food and beverage on the market. Foods you would never suspect to contain sugar can contain great amounts of it, including infant formula and even “designer” water.

How does fructose affect body chemistry differently than other sugars and carbohydrates?

Gary Taubes
“What I don’t believe in is that discussions of caloric consumption and expenditure tell us anything meaningful about why we get fat or why we lose fat, and I believe that the mantra that ‘a calorie is a calorie is a calorie” serves only to direct attention away from the meaningful characteristics of the macronutrients in our diets.”

http://garytaubes.com/2012/11/what-would-happen-if-thoughts-and-thought-experiments-on-the-calorie-issue/

• Take home point – Let’s stop spitting out meaningless phrases and start to understand the complexities of body chemistry with science and hard research. We seem to accept that all cars burn fuel differently, why is it so hard to understand that human beings infinitely more complex than a car also burn energy differently.

What factors affect how we burn fuel (calories)?

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