Sudden High Blood Pressure Loss Of Appetite Weight Loss Headaches Why Sugar Hacked Science (And Your Health!)

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Why Sugar Hacked Science (And Your Health!)

The current food news is the bad news of sugar. The.

Acknowledging this is considered a new direction by nutritionists, foodies and the general public that shows how the field of nutrition can be in the long run. It even makes the food field look ridiculous.

At least, to me. I’ve been shooting ice for 20+ years and occasionally come back for work.

But it is good to follow the principles, so that we can condemn the criminals who deserve it…

At one point, sugar was bad

In the 1970s, scientific journals focused on the harmful effects of sugar on health. Movies were available – some were really good. A famous book was written about the problems of sugar consumption: Sugar Blues, by William Dufty.

Interestingly, the Sugar Blues were written before knowledge (if anything) was known about the brain chemicals produced by sugar. And before the relationship between sugar and desire, desire, health, heart, etc.

Endorphin (beta-endorphin) was “discovered” in 1975. So the 1974 book was a little ahead of its time. But it’s about time because scientists are researching sugar.

That’s not good news for the sugar industry. And the sugar industry is a powerful force in Washington, DC

If you don’t think food industry lobbyists can influence government, there’s an eye-opening book called Food Politics by Marion Nestle. He explains the painstaking, tedious process of creating the original Dietary Guidelines.

Nestle worked for the USDA and was visited on a daily basis by dairy consumers and dairy companies. Their complaints – and the pressure they exerted – featured prominently in the Food Pyramid Guide, released in 1991.

Those complaints made the original Pyramid misleading and confusing for consumers in many ways. A few years later, it should be updated for clarification. (That’s a side issue, but stay with me.)

The point to take home is that the food industry is the most important part of the USDA. We, the consumers, do not. Our health is less of a concern to that government than it is to harm its constituents.

We are back to sugar in the late 1970s.

The sugar industry ignored scientific attention to the health problems associated with sugar, and began to do harm.

Fat Cotton Devil Sugar As Enemy

By 1984, fat was labeled the Demon Food.

From then until the late 1990s – and beyond – we suffered from the low-fat craze. And the craziest, even disguised thing is The Right Way To Eat.

Some people still believe it! They also mentioned Ancel Keys, whose work has been dismissed by some sources.

During that time, a lot happened – nothing good, except for the sugar industry.

First, scientists switched from sugar and started looking at fats.

They began to examine the health problems associated with high-fat foods, saturated fats, red meats, cheeses, and other “bad fats.” New scientific discoveries emerged and found their way into the mainstream media.

In 1995, a full issue of the American Journal of Clinical Nutrition (AJCN) published papers from the conference on dietary sugar.

The informants were hand-picked from researchers whose names I already knew. They still found that sugar has no negative effects on health, weight or cavities.

Do I need to tell you that the funding for these scientists comes from sugar manufacturers?

Here is the extract:

After the conference, all the companies that attend (General Mills, Kraft, and other sugar giants you know) are “right” to say that their leaders have attended a scientific conference – at it clearly shows that sugar is not harmful for any reason whatsoever. .

During the low-fat era, the food industry developed low-fat and fat-free versions of their products. It was good for the sugar industry – and it wasn’t by chance – that products used sugar to replace the sweetness that was lost when the fat was removed.

Any examples? cream cheese. The full-fat product does not contain sugar, but the fat-free version is made and made. A line of low-fat frozen meals – called Healthy Choice – adds sugar to every product, including soup. Other companies followed suit.

Artificial fats are created by product manufacturers. Remember Olean and Olestra? (What about side effects, like nausea? Maybe that’s a story for a different post.)

As long as these low- and no-fat foods are available, dietary fat will drop below the basic recommendation of 30%.

The 30% has been approved by the American Heart Association and the American Cancer Society – until low-fat was introduced.

Clinically, I noticed that protein intake fell, very, very much in women. Protein contains fat – sometimes too much – so women worried about weight loss are given it. They started eating carbs, and lots of them.

A Little Fat Burner Makes Us Better

Evidence for the increase in carbohydrates comes from all over the place — including the 1991 Food Guide Pyramid. The lower level called for 6 to 11 servings of grain.

The Pritikin Wellness Center recommended a diet of 7% protein and less than 10% fat, leaving 83% or more in carbohydrates.

My clients’ food lists revealed that the carbohydrates they ate instead of fat and protein were not vegetables, legumes, or root vegetables, but sugar and refined flour products.

During the period of low fat, the consumption of sugar increases. From 1984 to 1997, the increase in sugar consumption – not the total consumption, but the increase in those 13 years – was 25 pounds per person per year.

This increase may be due to a phenomenon known as the sugar/fat ratio: when one drops in food, the other rises. When everyone is low in fat, the decrease in fat is met by a significant increase in glucose.

The sugar/fat ratio is accepted in scientific journals but not explained. In my 1999 essay, I wrote a hormonal and neurochemical explanation for it.

During the low-fat period, consumption of sweetened foods and high-fructose corn syrup increased, according to USDA statistics. In 1996, the Nutrition Action Healthletter reported that American sugar consumption had risen for the 10th consecutive year.

In addition – and I was not surprised – the obesity epidemic in the US. The CDC said that, after 20 years at 25% of the population, the number of overweight Americans increased to 33% in the 1980s. Researchers from the Minnesota Heart Health Program could not explain the increase and data on dietary fat.

But they still don’t know that sugar should be checked. Like the 1970s.

Clearly, the high consumption of sugar benefited the sugar industry. Obesity is an unfortunate consequence of their predatory strategy.

Small Fatty Bodies See the Light

At first, the fitness industry jumped on the low-fat train, and I got on it. Across the industry, weight loss guidelines for consumers reflected the low-fat agenda. At fitness events, goodie bags were filled with low-fat, high-sugar “power bars” and more.

In the early 1990s, I presented to fitness professionals about the health problems associated with sugar consumption. An angry woman stood up and yelled, “I have the same degree as you” – we both have master’s degrees in physical therapy – “you don’t know what you’re talking about!”

In 1995, I was invited to a fitness conference to participate in a panel discussion called “To Eat Wapa or Not to Eat Wapa”. There were two people in the ‘panel’: a Pritikin Center researcher and myself. It was designed to be controversial – and someone really wanted me to lose.

I was kept in the dark about things, but the Pritikin man was in the program. He even stopped to speak a second time so he could challenge my words with his little fat Pritikin.

In the late 1990s, a controversy arose. The fitness industry began to reflect some of the controversy. We’ve seen fitness industry publications warning against carbohydrate consumption, followed by articles promoting “carb loading” before sporting events.

Just a few years after its 1995 sugar supplement, the AJCN devoted an entire 1998 supplement to the role of fats and oils in the fight against obesity and disease. There are many articles that discuss the failure of low-fat diets to reduce weight in the long term.

Now we have come full circle. People are finally realizing the many effects sugar and high-sugar foods have on our health – diabetes, high blood pressure, mood swings, unhealthy eating, and others.

Bonus Tip: Be Vigilant, Be Careful and Be Confident

Because more people know about nutrition now than at any other time I can remember, I don’t think the sugar industry can convince us to talk about the dangers of fat. A lot of recent research has shown the benefits of certain types of fats – and the bad things have always been said to be bad.

Will the sugar industry deliver? Don’t count. I really hope to see a push for the benefits of “sugar rush,” the things people want to believe are good for them because they give them an excuse to eat sugar.

Those artificial sugars include fruit flavored with “natural” fruit juice. Or agave syrup is everywhere these days. And the new ones are yet to be discovered. These are great – do you like them? Please believe me when I say “No!”

What we are being told about food in the US is not what we need to know or do, but what the benefits of the various food industries are.

Sugar gets into our food and drinks in many ways. It affects health, inflammation, metabolism, appetite, and mood. Desire comes with good food. It affects autistic children, as well as pregnant women and their infants.

Fructose is the worst form of sugar – it’s a big problem! However, people are more reluctant to give up sugar than they used to be – this is the perfect sugar for those who want to believe their food is healthy.

I’ve written several book chapters about fruit as the “ultimate benefit” of nutritional health. And maybe it will.

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