Is Sugar Toxic?

Fast Results

Pumpkins

Yesterday, Monday night, I had to get to the grocery store. After the long Canadian Thanksgiving weekend of eating Roast Turkey and homemade Turkey soup, my refrigerator was running low on supplies. Around 5pm I announced that I’d be going to the grocery store, but somehow didn’t manage to get there until 7pm. I’m telling you this because it was due to this delay in timing that I ended up speaking with this woman (who would like to remain anonymous). I walked into the health section of the store, where this woman was looking around. She asked if I worked there, since there wasn’t any staff in that section at the time. “Do you work here?” Boldly, and actually quite surprising to me I blurted out, “No, but I can help you”. She laughed. We both laughed. The store was closing so we talked very quickly and covered quite a bit of information. She offered to send me the comment that you will read below.

Thank you for stopping and speaking to me and giving me encouraging advice. For the last 10 years, I have been suffering from:

  • extremely high blood pressure that did not respond to any medication;
  • excessive sweating;
  • extra weight;
  • arthritis in my hips and knees;
  • swollen legs, and especially feet;
  • sores that did not heal;
  • several acid reflux;
  • varied digestive problems.

This all resulted in many visits to my family doctor, every possible specialist (including cardiologist, skin specialist, endocrinologist, gastroenterologist) as well as many very expensive and time consuming tests.  Not one of the doctors seemed to help and my situation was getting worse and I was becoming quite desperate.

I am a very active female (both professionally and socially) in my late 60’s and I could not see going on like this for the rest of my life and did not see any solution.

Three weeks ago, I spent a weekend with friends and I mentioned to them how well I felt after it.  What I did not realize is that they have no wheat in their diet.  They lent me the book “Wheat Belly” and I decided to cut out the wheat.  In just two weeks, most of the symptoms disappeared and I have lost almost 10 pounds without trying.  In addition, I have no cravings for bread which I had before.  I can also go without eating for many hours, which I could not do before.

My advice: give it a try for a few months and see what happens.  I have started with the resolution to give up wheat for six months.  I may never go back to it although may miss the taste of the fantastic breads I have been buying over the years. I am not a vegetarian and eat everything else.  This has been much easier than I thought.  Today I had a most fantastic gluten free chocolate cake in a mainstream restaurant.  Everyone is becoming more aware of the problem and I am sure that as the time goes by, there will be more choices. So, thank you again for your help.

Wheat

Wheat (Photo credit: Big Grey Mare ~ on vacation for 2 weeks)

The big, heavy question that came up last night was: “Why don’t the doctors tell us?” The answer is that most of them don’t even know themselves. Doctors are put up on a pedestal, by us. They are human and get tired and have to deal with a lot. Most often their own health suffers as a direct result of their demanding profession. They believe what they are taught or told from the powers that be  (as do we) – it is a cycle. We should be grateful for those who are medically trained, who can help us in case of emergency. But sadly, our entire population has become ‘infected’ by a system of going-with-the-flow, more is better, all-you-can-eat type of mentality. With an attitude that THEY, those doctors and scientist will surely come up with something to fix our chronic state of disease to keep us comfortable as we age and decay.

We need to understand that we have to help ourselves. Banning certain foods, in my opinion, is not the answer. Rather, we need to educate ourselves and learn to make the right choices for our unique systems. And most likely, the direct result from choosing to NOT buy toxic food products is that they will lose their popularity and strong-hold on the market. If we don’t buy it they won’t produce it. No demand = no supply.

I’ve mentioned this article before: “Is Sugar Toxic?” by Gary Taubes and the video by Dr. Robert Lustig: “Sugar: The Bitter Truth“. The video is long (1.5 hour), but if you really want to be healthy and understand WHY what you are doing may not be working, then you need to watch this video (maybe many times) and read this article (maybe many times) until you really understand the information. My goal is to be able to explain this information to my children so that they are able to make their own decisions. Not just tell them that they can’t eat or drink certain things because those things are “bad for you”.

Slowly, I try to explain to my kids in basic terms what I have learned. This morning my daughter said: “Well, if you hadn’t given us those foods in the first place, we wouldn’t have gotten used to them.” My answer: “I didn’t know the information then, but now I do. We will educate ourselves and make these changes together.” Additionally, the important lesson for the kids to take away from this is that adults – even highly educated doctors – don’t know everything. We are all learning new things all the time. Each of us is an experiment of ONE. It is crushing when we discover that what we are doing is contributing to our disease. Belief is a powerful thing.

The natural state of the human body is to be healthy. You see how quickly this woman’s body responded to eliminating wheat/ gluten. She is not an isolated case. At a cellular level the human body tries so hard to maintain a natural homeostasis. But in order to do so, we have to participate and support an environment in which this incredible community of cells can do its work. Read Dr. Bruce Lipton’s book, Biology of Belief. He is an educator/cell biologist who explains this complex subject with ease.

Of course, I could go on forever but will end it with this one thought. In the day, do you hear yourself saying: “I can’t live without my…” or “I need my…” Consider that you actually can live without it. If you NEED it you are being controlled by it. It all takes practice.

I’ve embedded Dr. Lustig’s video for your convenience.

“A calorie is NOT just a calorie.”

Just The Food, Log

Baked Cajun Rubbed Rainbow Trout - Ruby fleshedIt takes me quite a bit of time to piece together a “day in the life” log. At this point, if you’ve read my other Food Log posts, you will have an idea of my patterns. So to make everything simpler – easier for you to read and easier for me to upload, the following is examples of JUST the food. As I’ve mentioned before in Rx Food that I have been experimenting as much as possible with eating my food in the right order, as per Dr. Mercola’s suggestion. Everything I eat is according to Blood Type O, non-secretor lists via the research done by Dr. Peter D’Adamo, Eat Right For Your Type. As well, I have been consciously cutting back on fruit. As far as Gary Taubes sees it, he doesn’t “think there’s much meaningful evidence on the benefits of fruits in the diet.” I used to eat fruit with abandon thinking I was making a healthier choice. As it turns out, our bodies don’t differentiate much on where the sugar comes from. (More on the sugar/fruit subject another day).

Dr. Mercola says:

“In addition to eating the right foods for your body, believe it or not, we discovered that it is not enough just to make the right food choices…It is equally important to eat your foods at each meal in the right order!

  • Many leading protein types should eat their meat first
  • Carb types should eat their vegetable first.
  • Mixed types should eat their meat and vegetable together.

When your food is consumed this way, digestive and nutritional efficiency will improve dramatically, shown by:

  • Improved meal satisfaction
  • No need for snacks between meals
  • No more food cravings.

Dr. Mercola has a basic Nutritional Typing Plan. Click here to view Dr. Mercola’s Nutritional Typing.

DAY 1

7 am My Breakfast: (in this order)

  • on an empty stomach: 20 mL Salus Artichoke Juice, followed by 6 oz. water
  • Salus Artichoke Juice2 soft boiled eggs, sprinkled with sea salt
  • 5 oz. Steamed Spinach (1/2 bag of Stahlbush Island Farms Frozen Spinach), with 1-2 TBSP. EVOO & fresh Lemon Juice
  • 4 Organic walnut halves
  • 4 Organic pitted Prunes (no preservatives)
  • small banana
  • 12 oz. water

Day 1

8:30 am: 

  • 1 heaping TBSP. Salus Red Beet Crystals mixed with 8 oz. water (or 250 mL San Pellegrino)

Beet Crystals & Water

Day 1

11:30 am My Lunch: (in this order)

  • Lunch MainLunch Salad(All Re-heated), baked Sockey Salmon seasoned with dill, garlic, Olive Oil, lemon juice.
  • Baked Ruby flesh Rainbow Trout, seasoned with Luisiana Cajun rub & Olive Oil
  • Purple Thai Sticky Rice, Quinoa, Roasted Sweet Potatoes w/fresh ginger, cilantro, green onions, Olive Oil & lime juice
  • Steamed Kale

Salad:

  • Organic Romaine Lettuce, cherry tomatoes, fresh mint leaves and fresh basil leaves
  • Half red & orange peppers
  • Half organic Hass Avocado
  • Organic broccoli
  • EVOO & fresh squeezed lemon juice

12 oz. water

Afternoon snack, around 3:45 pm

  • 1 Can Mackerel
  • 4 Brown Rice cake thins
  • 5 organic dried mission figs
  • 5 mini organic carrots

Canned Mackerel

I don’t usually have time to photograph dinners because it’s mostly too hectic.

Day 1

6 pm My Dinner: (in this order) 

  • 8 oz. BBQ Grain-fed NY strip loin, (seasoned with drop of Olive Oil, freshly ground pepper, garlic powder).
  • Steamed Kale
  • Roasted Sweet Potato w/ unsalted butter
  • Plain risotto w/ a pouring of saffron tea
  • Mix of wild & brown rice
  • raw carrots & broccoli
  • 12 oz. water

risotto w/ saffron tea

Generally, when I know that I’m going to use the oven or BBQ, I will plan ahead and grocery shop accordingly. For example, if we are having Salmon for dinner, I will buy enough to have leftovers for the following day. Assuming we will eat a total of 1.5 pounds of Salmon at dinner I will buy 2 pounds to ensure leftovers for the following days lunch or snack.

I will also bake two other types of fish, seasoned differently, with the purpose of having those ready for lunch or dinner the following day as well.

When I BBQ, I tend to prepare my NY strip loin, marinated turkey cutlets and sweet potatoes at the same time – with the intention of having leftovers.

When I prepare rice or pasta, I will make enough and a few varieties at a time to ensure leftovers.

I try to always have washed and cut up carrots & broccoli as well as a steamed green vegetable like, Kale, Collard Greens, Swiss Chard or Green Beans ready to eat in the fridge.

Preparing my family’s food supply in this way actually makes for less work and much less stress on my part. It definitely has taken a lot of daily practice for me to figure it all out, but as a result, I know my way around my kitchen better than I ever!