http://news.yahoo.com/s/nm/20050810/hl_nm/food_sugar_obesity_dc

According to the American Sugar Alliance, sugar is not linked to obesity.
Their point is that its about calories and not about anything related to sugar intake.

I see their point, but I don't entirely agree.
Sugar is certainly not GOOD for you nutritionally, and it doesn't fill you up like other carbohydrates leading to increased caloric intake. Obviously the poeple who are coming out on the side of sugar are biased and facing money loss in the wake of the Atkins craze and Sugarbusters craze...

What do you all think? This should make for some really interesting discussion...

http://news.yahoo.com/s/nm/20050810/hl_nm/food_sugar_obesity_dc

According to the American Sugar Alliance, sugar is not linked to obesity.
Their point is that its about calories and not about anything related to sugar intake.

I see their point, but I don't entirely agree.
Sugar is certainly not GOOD for you nutritionally, and it doesn't fill you up like other carbohydrates leading to increased caloric intake. Obviously the poeple who are coming out on the side of sugar are biased and facing money loss in the wake of the Atkins craze and Sugarbusters craze...

What do you all think? This should make for some really interesting discussion...

They are correct. If you consume more energy than you expend, then you gain weight....whether it is in the form sugar or tofu. People do put on weight if they consume mass quantities of sugar, but that isn't because sugar has a special ability to make you gain weight relative to other foods...but rather, it is simply a matter of intaking more calories than you expend.

They are correct. If you consume more energy than you expend, then you gain weight....whether it is in the form sugar or tofu. People do put on weight if they consume mass quantities of sugar, but that isn't because sugar has a special ability to make you gain weight relative to other foods...but rather, it is simply a matter of intaking more calories than you expend.

I agree with everything you said 100%..but I still think they are being misleading.

My understanding is that net weight gain/loss is entirely down to calories in vs. calories out, and that this is what studies confirm, again and again.

I've also read about studies that suggest a statistical link between obesity and added sugar - especially drinks with added sugar.

The main explanation is that eating a lot of added sugar (especially in drinks) is sometimes accompanied by a loss of calorie-control discipline.

Just a thought... I replaced 2 "raw sugar" cubes (2 X 16 = 32 calories) in my coffee / tea with Stevia sweetner (just can't seem to enjoy the drinks on their own).

Everytime I go through a box of 100, I have eliminated almost 1 Lb. (3,200 calories) just from sweetner. Or, more importantly almost 215 minutes of cardio on an elliptical...

This is in addition to any other negative effects that I would have had from the sugar.

Other than this, or Protein related drinks, I now stick to H²O... which is great compared to my old "sugar" self. :nod:


Good luck & keep on movin',

G

That is complete and utter rubbish. I can't believe Reuters had the nuts to pick up that story. That is free advertising and press for a lobbying group. Total bullshit story.

Sure, their statement is correct, but it is intended to cover their sweet (pun intended) little asses.


http://news.yahoo.com/s/nm/20050810/hl_nm/food_sugar_obesity_dc

According to the American Sugar Alliance, sugar is not linked to obesity.
Their point is that its about calories and not about anything related to sugar intake.

I see their point, but I don't entirely agree.
Sugar is certainly not GOOD for you nutritionally, and it doesn't fill you up like other carbohydrates leading to increased caloric intake. Obviously the poeple who are coming out on the side of sugar are biased and facing money loss in the wake of the Atkins craze and Sugarbusters craze...

What do you all think? This should make for some really interesting discussion...

Technically I can see that may very well be correct, but as mentioned it is misleading. It's in great part the incredibly carb-rich foods that are part of the obesity epidemic. So, no it's not sugar that's bad, it's eating a 1500 calorie sugar-rich snack that's bad.

They are correct. If you consume more energy than you expend, then you gain weight....whether it is in the form sugar or tofu. People do put on weight if they consume mass quantities of sugar, but that isn't because sugar has a special ability to make you gain weight relative to other foods...but rather, it is simply a matter of intaking more calories than you expend.

I always here this, but its very hard for me to believe. So if your daily calorie allowance is 1500 caories, and everyday you eat one meal consisting of 1400 calories of pizza and pop, your telling me you will lose weight?

I think even if you are under your allowed calories you can still gain weight according to what you eat, and possibly when you eat it.

I always here this, but its very hard for me to believe. So if your daily calorie allowance is 1500 caories, and everyday you eat one meal consisting of 1400 calories of pizza and pop, your telling me you will lose weight?

I think even if you are under your allowed calories you can still gain weight according to what you eat, and possibly when you eat it.As long as your allowance is 1500, yeah you should. You'll feel sick, of course, and your metabolism will surely start to go down from the poor nutrition.

While I wouldn't go so far as the Sugar Association and promote the use of sugar as part of a healthy diet, but fat is more problematic than sugar because it is more calorie dense.

Yes, you can lose weight by eating 1400 calories of pizza per day. But you'd be pretty hungry, and have lots of other problems too.

I always here this, but its very hard for me to believe. So if your daily calorie allowance is 1500 caories, and everyday you eat one meal consisting of 1400 calories of pizza and pop, your telling me you will lose weight?

I think even if you are under your allowed calories you can still gain weight according to what you eat, and possibly when you eat it.

Well, your body can't violate the laws of physics -- It can't store energy in the form of fat (or muscle) if you are consuming less energy than you are expending ... even if that energy is in the form of ice cream, cheesecake, or pizza. So can you lose weight eating these foods exclusively? Yup, but you are also going to get sick in the process, and your body composition is still going to suck.

Of course it's about calories. But sugar adds a TON of calories that aren't really necessary. For example, the pumpkin muffins I make with Erythritol ( 0.2 cal/gm) and stevia have about 80 cals each. Simply throwing in a cup of sugar to the mix would add over 60 calories per muffin and the taste would be pretty much the same, as would the size.
I like my oatmeal sweet sweet. According to the sweetness equivalent on my liquid splenda, I'd have to add four tablespoons of sugar to get the same taste.. Those calories 2x day will add up! :)

And yes, you can lose weight on crappier food. My first 25 pounds were lost eating lean cuisines and healthy choice ice cream bars -- which may be 'diet' but are certainly not 'clean' and had plenty o' sugar. But I feel MUCH better eating the way I do now (and dropped another 20 pounds)..

You know, a more interesting slant on all of that would be on how much malnutrition sugar has lead to, as it is completely lacking in any nutrient, except carbohydrate....How many "healthy" sweeteners (like apple sauce, honey, etc...) has it replaced and caused a reduction of a natural intake of nutrients, and in some cases lead to malnutirition on some level because of it.

I'd go on, but I'm sleepy this morning. ;)

The issue is that people are attacking the wrong nutrient.

Sugar isn't bad.

You all eat sugar. All the time. I don't care if you call it oatmeal or broccoli, it's all glucose in your bloodstream.

The two main arguments against sugar:

1. It raises your bloodsugar quickly

This means the issue is more complex than focusing on sugar. Non-sugars like potatoes and maltodextrin raise blood sugar more quickly than sugars like fructose (in fruit) and even honey. In fact, if you use blood sugar rising as your argument for sugars, then the glycemic index is the measure of this. By following the glycemic index, if you allow oatmeal and brown rice and baked potatoes, then fruits, honey, and even cane juice should be fine as well.

2. It spikes insulin

Insulin is far more complex than just having sugars. Some sugary foods raise insulin, some don't. Protein, which has no sugar, can raise insulin. Insulin isn't a bad hormone, its just mismanaged.

I agree, the link is not between sugar and obesity.

Personally, I believe the issue is processed and refined foods. Sugar is fine. I put all natural maple syrup on my french toast (sprouted grain bread and free range eggs). I have honey in my yogurt. I eat a lot of fruit.

Refined sugar, on the other hand, is something else.

People are so focused on calories, which is the factor that determines weight, but the assumption is always that your weight is tied to your health. I disagree. I believe your nutrition status and level of fitness are tied to your health.

In other words, someone can be thin and unhealthy. Someone can carry extra fat and be perfectly fit and healthy.

The calories will help you shed fat or put some muscle (or fat) back on, but what comes WITH the calories is a different story.

Honey and all natural maple syrup, for example, contain vitamins, minerals, antioxidants, and other "cofactors". Refined sugar, on the other hand, comes with nothing. Nada. Zip. All calories, no nutrients.

So instead of waging a religious war on sugars (which is easy, in fact, diets are easy, we can just eliminate something entirely or follow a diet, so that we don't have to be responsible ... after all, if it doesn't work, it's the diet, not us, right?) I think the focus should rather be balance and whole foods.

These are, of course, my opinions. But the studies and research will continue to bounce around based on profits and advertising. Trends like low fat, then low carb, etc will come and go. People will come up with easy diets to follow ... like eliminate sugars, or eliminate all carbohydrates, or eliminate fats, or eliminate fruits. But what's worked for thousands of years and will outlast all of the trends is eating a balanced diet of whole, unprocessed foods and practicing moderation.

Jeremy

These are, of course, my opinions. But the studies and research will continue to bounce around based on profits and advertising. Trends like low fat, then low carb, etc will come and go. People will come up with easy diets to follow ... like eliminate sugars, or eliminate all carbohydrates, or eliminate fats, or eliminate fruits. But what's worked for thousands of years and will outlast all of the trends is eating a balanced diet of whole, unprocessed foods and practicing moderation.

BINGO!

Great post. Everything in moderation....people will roll their eyes and say oh that again....surprise.... it's the best whole "diet" around.

Meals should have a good BALANCE of protein, carbs and fats....simple.

refined sugar s/b minimized.

FYI Honey, It's calorie dense but a little dab will do ya.

Sucrose (table sugar):
Sucrose is usually made from sugar beets or sugar cane. It is useful for baking, not only for its flavor, but also for the texture it imparts to baked foods. Not only does sucrose taste good, but it gives you quick energy. However, there is an enormous downside to that sudden surge of energy. When it is gone, your body craves another “hit” of sugar to maintain the energy. Too much sucrose consumption, just like too much of any of the high-glycemic carbohydrates, leads to excessive insulin surges, which in turn causes the excess carbs to be stored in your fat cells. Because sucrose is a high-glycemic sugar, it is a good idea to substitute other sweeteners. When you are reading labels for sugar content, here are some other forms of sucrose to avoid: raw sugar, brown sugar, turbinado, invert sugar, confectioner’s sugar, cane sugar, crystallized cane juice.

High Fructose Corn Syrup:
This sweetener is manufactured from corn starch and has a high glycemic value; that is, it causes your insulin to surge. There is some controversy as to the safety of consuming large amounts of this sweetener over time. High fructose corn syrup is found in numerous products and is not the same as a product that contains only fructose, which is a low-glycemic sweetener.

Fructose:
Fructose, also known as fruit sugar, is sweeter than table sugar. Use about one-third less when substituting it for table sugar. Not only do you use less of this sweetener, but it has another advantage. Its glycemic value is 20 (with glucose at 100), very low. Fructose metabolizes at a slow rate, helping to control insulin surges. It is recommended for diabetics and others seeking to control their carbs. Whey Low D is a newly developed product that adds lactose to the fructose, causing an even lower glycemic response than fructose alone.

Dextrose or Glucose:
Glucose has an even higher glycemic value than table sugar. On many glycemic indexes, glucose is used as the benchmark for “100”. On labels it can also be called corn sugar. Always avoid this sugar to control your carbs (and your insulin).

Lactose:
Also known as milk sugar, lactose falls about halfway between sucrose and fructose on the glycemic index. It is made from whey and skim milk and is used largely by the pharmaceutical industry.

Honey:
Honey is an invert sugar, formed by an enzyme from nectar. It is a combination of fructose, sucrose, glucose, and maltose and is not a low-glycemic sweetener. If you are controlling your insulin, stay away from this treat. Contrary to common "wisdom", honey contains only trace amounts of minerals and vitamins.

Polyols:
Also known as sugar alcohols, polyols are found naturally in fruits, but also are manufactured commercially. Xylitol has the same sweetness as sucrose; sorbitol, maltitol, and mannitol as half as sweet as table sugar. Sugar alcohols are useful for diabetics and those who are controlling their insulin because of their low glycemic response. These sugar alcohols are found in a number of “sugar free” products. Their main drawback is that they can have a laxative effect when consumed in excess amounts in some people. Exercise caution when trying these products until you see how your own body reacts. Sugar alcohols usually end in the letters "tol" on the label. Isomalt is a sugar alcohol that is an exception.

Alternative Sweeteners

Acesulfame potassium (K):
Useful for diabetics and more than 200 times sweeter than table sugar, acesulfame K holds up well under the heat of cooking and baking. Its brand name is Sunett. The body cannot metabolize this sweetener, and it is excreted in the urine. By itself it can leave a slight aftertaste, but has a nice synergistic sweetening effect when combined with other sweeteners. You can find this sweetener under the brand, DiabetiSweet, where it is combined with Isomalt, making it a nice choice for cooking and baking. Acesulfame K is found in numerous products. It has a long shelf life.

Agave Nectar:
Also labeled as agave syrup, this sweeter has been used for generations to produce tequila. It is more than 90% fructose and is very low on the glycemic index. When substituting this natural form of fructose for table sugar, use about 30% less. It can be substituted one for one for fructose. It is especially useful to add a small amount of agave when cooking with Splenda to offset some of Splenda’s aftertaste and to improve texture of your recipe. It is a very helpful choice for a controlled carb diet.

Aspartame:
Also about 200 times sweeter than sugar, there is a great deal of controversy over the safety of this sweetener. It is made from two amino acids, aspartic acid and phenylalanine. Aspartame, also marketed under the names Nutrasweet and Equal, is found in a wide variety of prepared products. This sweetener does break down when heated and is not useful for cooking or adding to hot beverages.

Maltitol:
Like all sugar alcohols, maltitol does not promote tooth decay. Maltitol has a taste and sweetness similar to table sugar. It does not raise blood glucose (and insulin) levels and is useful for diabetics and low-carbers. Because of its high melting point and stability, it is a particularly helpful choice when making candies. It can also give a creamy texture to foods. Like all sugar alcohols, maltitol can have a laxative effect in some individuals.

Saccharine:
This sweetener has been around for close to a hundred years and is 200 time sweeter than table sugar. It is produced from a substance found in grapes. The human body cannot break it down, so it does not produce an insulin response. It is often found in soft drinks and in sweeteners like Sweet ‘N Low. It can be useful in recipes like salad dressings and punch, which do not depend on the volume and texture provided by normal sugars.

Sorbitol:
This sugar alcohol is found in a number of products, especially those that need to become dry or hardened, like candies and confectionaries. Like other sugar alcohols, it does not contribute to tooth decay. Sorbitol is often used in “reduced calorie” and “light” products. Excess consumption may have a laxative effect.

Stevia:
This South American plant has also been called the honeyleaf. Although not approved as a sweetener by the FDA, stevia has been safely used in Japan for the purpose of sweetening for about 25 years. It has only been approved as a food additive in the United States. Stevia products are not standardized, and not all are of the same quality. The pure white powdered extract has the least aftertaste. When using stevia, combine it with at least one other sweetener for better results. Stevia is stable to 400 degrees F, so it holds up well when cooking. However, it will not add texture to baked goods.

Sucralose:
Sold under the brand name of Splenda, sucralose is useful as a one to one substitute for table sugar. It is stable when heated and does not break down in cooking. However, I feel you do lose a little of the texture in some baked goods. For some people, it also has a slight aftertaste. Because of this, I often substitute a small part of the Splenda with fructose, agave, or Whey Low D. Sucralose does not promote tooth decay.

http://www.shakeoffthesugar.net


http://www.diabetesincontrol.com/126.htm


126 Reasons Sugar Is Ruining Your Health


By Nancy Appleton, Ph.D.


You might copy this list and put it on your refrigerator or on your sugar bowl.

1. Sugar can suppress the immune system.
2. Sugar upsets the minerals in the body.
3. Sugar can cause hyperactivity, anxiety, difficulty concentrating, and crankiness in children.
4. Sugar can produce a significant rise in triglycerides.
5. Sugar contributes to the reduction in defense against bacterial infection.
6. Sugar causes a loss of tissue elasticity and function, the more sugar you eat the more elasticity and function you loose.
7. Sugar reduces high-density lipoproteins.
8. Sugar leads to chromium deficiency.
9. Sugar leads to cancer of the breast, ovaries, prostrate and rectum.
10. Sugar can increase fasting levels of glucose.
11. Sugar causes copper deficiency.
12. Sugar interferes with absorption of calcium and magnesium.
13. Sugar can weaken eyesight.
14. Sugar raises the level of a neurotransmitters, dopamine, serotonin, and norepinephrine.
15. Sugar can cause hypoglycemia.
16. Sugar can produce an acidic digestive track.
17. Sugar can cause a rapid rise of adrenaline levels in children.
18. Sugar malabsorption is frequent in patients with functional bowel disease.
19. Sugar can cause aging.
20. Sugar can lead to alcoholism.
21. Sugar can cause tooth decay.
22. Sugar contributes to obesity.
23. High intake of sugar increases the risk of Crohn's Disease, and ulcerative colitis.
24. Sugar can cause changes frequently found in person with gastric or duodenal ulcers.
25. Sugar can cause arthritis.
26. Sugar can cause asthma.
27. Sugar can cause Candida Albicans (yeast infections)
28. Sugar can cause gallstones.
29. Sugar can cause ischemic heart disease.
30. Sugar can cause appendicitis.
31. Sugar can cause multiple sclerosis.
32. Sugar can cause hemorrhoids.
33. Sugar can cause varicose veins.
34. Sugar can elevate glucose and insulin responses in oral contraceptive users.
35. Sugar can lead to periodontal disease.
36. Sugar can contribute to osteoporosis.
37. Sugar contributes to saliva acidity.
38. Sugar can cause a decrease in insulin sensitivity.
39. Sugar leads to decreased glucose tolerance.
40. Sugar can decrease growth hormone.
41. Sugar can increase cholesterol.
42. Sugar can increase the systolic blood pressure.
43. Sugar can cause drowsiness and decreased activity in children.
44. Sugar can cause migraine headaches.
45. Sugar can interfere with the absorption of protein.
46. Sugar causes food allergies.
47. Sugar can contribute to diabetes.
48. Sugar can cause toxemia during pregnancy.
49. Sugar can contribute to eczema in children.
50. Sugar can cause cardiovascular disease.
51. Sugar can impair the structure of DNA
52. Sugar can change the structure of protein.
53. Sugar can make our skin age by changing the structure of collagen.
54. Sugar can cause cataracts.
55. Sugar can cause emphysema.
56. Sugar can cause atherosclerosis.
57. Sugar can promote an elevation of low-density proteins (LDL).
58. Sugar can cause free radical in the blood stream.
59. Sugar lowers the enzymes ability to function.
60. Sugar can cause loss of tissue elasticity and function.
61. Sugar can cause a permanent altering the way the proteins act in the body.
62. Sugar can increase the size of the liver by making the liver cells divide.
63. Sugar can increase the amount of liver fat.
64. Sugar can increase kidney size and produce pathological changes in the kidney.
65. Sugar can damage the pancreas.
66. Sugar can increase the body's fluid retention.
67. Sugar is enemy #1 of the bowel movement.
68. Sugar can cause myopia (nearsightedness).
69. Sugar can compromise the lining of the capillaries.
70. Sugar can make the make the tendons more brittle.
71. Sugar can cause headaches.
72. Sugar can over-stress the pancreas.
73. Sugar can adversely affect school children's grades.
74. Sugar can cause an increase in delta, alpha and theta brain waves.
75. Sugar can cause depression.
76. Sugar increases the risk of gastric cancer.
77. Sugar and cause dyspepsia (indigestion).
78. Sugar can increase your risk of getting gout.
79. The ingestion of sugar can increase the levels of glucose in an oral glucose tolerance test over the ingestion of complex carbohydrates.
80. Sugar can increase the insulin responses in humans consuming high-sugar diets compared to low sugar diets.
81 Sugar increases bacterial fermentation in the colon.
82. Sugar can cause less effective functioning of two blood proteins, albumin and lipoproteins, which may reduce the body’s ability to handle fat and cholesterol.
83. There is a greater risk for Crohn's disease with people who have a high intake of sugar.
84. Sugar can cause platelet adhesiveness.
85. Sugar can cause hormonal imbalance.
86. Sugar can lead to the formation of kidney stones.
87. Sugar can lead to the hypothalamus to become highly sensitive to a large variety of stimuli.
88. Sugar can lead to dizziness.
89. High sucrose diet significantly increases serum insulin.
90. High sucrose diets of subjects with peripheral vascular disease significantly increases platelet adhesion.
91. High sugar diet can lead to biliary tract cancer.
92. High sugar diets tend to be lower in antioxidant micronutrients.
93. High sugar consumption of pregnant adolescents is associated with a twofold-increased risk for delivering a small-for-gestational-age (SGA) infant.
94. High sugar consumption can lead to substantial decrease in gestation duration among adolescents with high sugar diets.
95. Sugar slows food's travel time through the gastrointestinal tract.
96. Sugar increases the concentration of bile acids in stools and bacterial enzymes in the colon. This can modify bile to produce cancer-causing compounds and colon cancer.
97. Diets high in sugar can increase fasting blood glucose.
98. Sugar combines and destroys phosphatase, an enzyme, which makes the process of digestion more difficult.
99. Sugar can be a risk factor of gallbladder cancer.
100. Sugar is an addictive substance.
101. Sugar can be intoxicating, similar to alcohol.
102. Sugar can exacerbate PMS.
103. Sugar suppresses lymphocytes.
104. Decrease in sugar can increase emotional stability.
105. The body changes sugar into 2 to 5 times more fat in the bloodstream than it does starch.
106. The rapid absorption of glucose promotes excessive food intake in obese subjects.
107. Sugar can worsen the symptoms of children with attention deficit disorder (ADD).
108. Sugar adversely affects urinary electrolyte composition.
109. Sugar can slow down the ability of the adrenal glands to function.
110. Sugar has the potential of inducing abnormal metabolic processes in a normal healthy individual and to promote chronic degenerative diseases.
111. Adolescents consuming high sugar diets are at increased risk for delivering small-for-gestational-age infants.
112. High sucrose intake could be an important risk factor in lung carcinogenesis.
113. Sugar increases the risk of polio.
114. High sugar intake can cause epileptic seizures.
115. Sugar is an addictive substance.
116. Intensive Care Units: Sugar limit saves lives
117. Sugar feeds cancer.
118. Sugar causes high blood pressure in obese people.
119. I.Vs (intravenous feedings) of sugar water can cut off oxygen to the brain.
120. Sugar increases estradiol (the most potent form of naturally occurring estrogen) in men.
121. Sugar can lower the amount of Vitamin E in the blood.
122. Sugar can cause free radicals in the blood stream.
123. Sugar can contribute to Alzheimer's disease.
124. Sugar feeds cancer cells.
125. Sugar given to premature babies often produces high blood sugar, causing them to lose precious sugar, water and salts through the urine, putting them at risk for dehydration and electrolyte imbalances.
126. Sugar given to premature babies can also affect the amount of carbon dioxide premature infants produce, exacerbating problems for those with lung disorders.

High sugar diets are linked to violence in prisoners.


1. Sanchez, A., et al. "Role of Sugars in Human Neutrophilic Phagocytosis," AMERICAN JOURNAL OF CLINICAL NUTRITION 26l (November 1973): 1180-1184.
2. Couzy, F., et al."Nutritional Implications of the Interaction Minerals," PROGRESSIVE FOOD AND NUTRITION SCIENCE 17 (1933): 65-87.
3. Goldman, J., et al. "Behavioral Effects of Sucrose on Preschool Children," JOURNAL OF ABNORMAL CHILD PSYCHOLOGY, 14, No.4 (1986): 565-577.

4. Scanto, S. and Yudkin, J. "The Effect of Dietary Sucrose on Blood Lipids, Serum Insulin, Platelet Adhesiveness and Body Weight in Human Volunteers," POSTGRADUATE MEDICINEJOURNAL 45 (1969): 602-607.
5. Ringsdorf, W., Cheraskin, E. and Ramsay R. "Sucrose Neutrophilic Phagocytosis and Resistance to Disease," DENTAL SURVEY, 52, No. 12 (1976): 46-48.
6. Cerami, A., Vlassara, H., and Brownlee, M."Glucose and Aging," SCIENTIFIC AMERICAN (May 1987): 90.
7. Albrink, M. and Ullrich I. H. "Interaction of Dietary Sucrose and Fiber on Serum Lipids in Healthy Young Men Fed High Carbohydrate Diets," AMERICAN JOURNAL OF CLINICAL NUTRITION 43 (1986): 419-428. Pamplona, R., et al. "Mechanisms of Glycation in Atherogenesis," 46 (1993), 174-181.
8. Kozlovsky, A., et al. "Effects of Diets High in Simple Sugars on Urinary Chromium Losses." METABOLISM 35 (June 1986): 515-518.
9. Takahashi, E., Tohoku University School of Medicine, WHOLISTIC HEALTH DIGEST (October 1982) 41.
10. Kelsay, J., et al. "Diets High in Glucose or Sucrose and Young Women," AMERICAN JOURNAL OF CLINICAL NUTRITION 27 (1974): 926-936.
11. Fields, M., et al. "Effect of Copper Deficiency on Metabolism and Mortality in Rats Fed Sucrose or Starch Diets," JOURNAL OF CLINICAL NUTRITION, 113 (1983): 1335-1345.
12. Lemann, J. "Evidence that Glucose Ingestion Inhibits Net Renal Tubular Reabsorption of Calcium and Magnesium," JOURNAL OF CLINICAL NUTRITION 70 (1967): 236-245.
13. Taub, H. Ed. "Sugar Weakens Eyesight," VM NEWSLETTER 5 (May, 1986).
14. "Sugar, White Flour Withdrawal Produces Chemical Response,"THE ADDICTION LETTER (July 1992): 4.
15. Dufty, William. SUGAR BLUES. New York: Warner Books, 1975.
16. Ibid.
17. Jones, T. W., et al. "Enhanced Adrenomedullary Response andIncreased Susceptibility to Neuroglygopenia: MechanismsUnderlying the Adverse Effect of Sugar Ingestion on Children," JOURNAL OF PEDIATRICS 126 (2) (Feb. 1995): 171-7.
18. Ibid.
19. Lee, A. T. and Cerami A. "The Role of Glycation in Aging,"ANNALS OF THE NEW YORK ACADEMY OF SCIENCE 663 (1992): 63-70.
20. Abrahamson, E. and Peget A. BODY, MIND AND SUGAR. New York: Avon, 1977.
21. Glinsmann, W., Irausquin, H., and Youngmee, K. EVALUATION OF HEALTH ASPECTS OF SUGAR CONTAINED IN CARBOHYDRATE SWEETENERS. F. D. A. Report of Sugars Task Force. (1986): 39. Makinen K.K.,et al. "A Descriptive Report of the Effects of a16-month Xylitol Chewing-gum Programme Subsequent to a40-month Sucrose Gum Programme," CARIES RESEARCH32(2):107-12 1998
22. Keen, H., et al. "Nutrient Intake, Adiposity, and Diabetes,"BRITISH MEDICAL JOURNAL, 1 (1989):655-658
23. Yudkin, J. SWEET AND DANGEROUS. New York: Bantam Books, 24. Ibid.
25. Darlington, L., Ramsey, N. W. and Mansfield, J. R."Placebo-Controlled, Blind Study of Dietary ManipulationTherapy in Rheumatoid Arthritis," LANCET 1: 8475(Feb. 1,1986):236-238.
26. Powers, L. "Sensitivity: You React to What You Eat." LOS ANGELES TIMES (Feb. 12, 1985).
27. Crook, W. THE YEAST CONNECTION. Jackson, TN: Professional Books, 1984.
28. Heaton, K. "The Sweet Road to Gallstones," BRITISH MEDICAL JOURNAL 288 (April 14, 1984): 1103-4. Misciagna, G., et al. AMERICAN JOURNAL OF CLINICAL NUTRITION 69((1999): 120-126.
29. Yudkin, J. "Dietary Fat and Dietary Sugar in Relation to Ischemic Heart Disease and Diabetes," LANCET 2: No.4Suadicani, P., et al. "Adverse Effects of Risk of Ishaemic HeartDisease of Adding Sugar to Hot Beverages inHypertensives Using Diuretics," Blood Pressure 5 No. 2 (Mar1996): 91-71.
30. Cleave, T. THE SACCHARINE DISEASE. New Canaan, CT: KeatsPublishing,1974.
31. Erlander, S. "The Cause and Cure of Multiple Sclerosis," THEDISEASE TO END DISEASE, 1, No.3 (March 3, 1979): 59-6332. Cleave, T. THE SACCHARINE DISEASE. New Canaan, CT: Keats Publishing,1974.
33. Cleave, T. and Campbell, G. DIABETES, CORONARY THROMBOSIS AND THE SACCHARINE DISEASE. Bristol, England: John Wrigh andSons, 1960.
34. Behall, K. "Influence of Estrogen Content of Oral Contraceptives and Consumption of Sucrose on Blood Parameters," DISEASE ABSTRACTS INTERNATIONAL B. 43 (1982):1437.
35. Glinsmann, W., Irausquin, H., and K. Youngmee. EVALUATION OF HEALTH ASPECTS OF SUGAR CONTAINED IN CARBOHYDRATE SWEETENERS. F. D. A. Report of Sugars Task Force. (1986) 39. 36-38.
36. Tjäderhane, L. and Larmas , M. "A High Sucrose Diet Decreasesthe Mechanical Strength of Bones in Growing Rats," Journal of Nurition 128 (1998): 1807-1810.
37. Appleton, N. HEALTHY BONES. Garden City Park, New York:Avery Publishing, 1989; 19.
38. Beck-Nielsen H., Pedersen O., and Schwartz S. "Effects of Diet on the Cellular Insulin binding and the
Insulin Sensitivity in Young Healthy Subjects," DIABETES. 15(1978): 289-296 .
39. Thomas, B. J., et al. "Relation of Habitual Diet to FastingPlasma Insulin Concentration and the Insulin Response to OralGlucose," Human Nutrition Clinical Nutrition 36C No.1 (1982): 49-51.
40. Gardner, L., and Reiser, S. "EffectsDietary Carbohydrateon Fasting Levels of Human Growth Hormone and Cortisol,"PROCEEDINGS OF THE SOCIETY FOR EXPERIMENTAL BIOLOGY ANDMEDICINE 169 (1982): 36-40.
41. Reiser, S. "Effects of Dietary Sugars on Metabolic Risk Factors Associated with Heart Disease," NUTRITIONAL HEALTH 3 (1985): 203-216
42. Hodges, R., and Rebello, T. "Carbohydrates and BloodPressure," ANNALS OF INTERNAL MEDICINE 98 (1983): 838-841.
43. Behar, D.,et al. "Sugar Challenge Testing with ChildrenConsidered Behaviorally Sugar Reactive," NUTRITIONAL BEHAVIOR1(1984): 277-288.
44. Grand, E. "Food Allergies and Migraine," LANCET, 1 (1979):955-959
45. Simmons, J. "Is The Sand of Time Sugar?" LONGEVITY. (June1990): 49-53.
46. Appleton, Nancy. LICK THE SUGAR HABIT. Garden City Park, New York: Avery Publishing Group, 1988.
47. "Sucrose Induces Diabetes in Cat," FEDERAL PROTOCOL 6, No.97 (1974).
48. Cleave, T. The SACCHARINE DISEASE. New Canaan, CT: Keats Publishing, Inc., 1974: 131.
49. Ibid., p 132.
50. Vaccaro O, Ruth K. J., Stamler J. "Relationship of PostloadPlasma Glucose to Mortality with 19-yr Follow-up." Diabetes Care10 (Oct.15 1992):1328-34. Tominaga, M.., et al, "Impaired Glucose Tolerance Is a Risk Factorfor Cardiovascular Disease, but Not Fasting Glucose,"Diabetes Care 22 No. 6 (1999): 920-924.
51. Lee, A. T. and Cerami, A. "Modifications of Proteins and Nucleic Acids by Reducing Sugars: Possible Role in Aging," HANDBOOK OF THE BIOLOGY OF AGING. New York: Academic Press, 1990.
52. Monnier, V. M. "Nonenzymatic Glycosylation, the Maillard Reaction and the Aging Process," JOURNAL OF GERONTOLOGY, 454(1990): 105-110.
53. Dyer, D. G., et al. "Accumulation of Maillard Reaction Products in Skin Collagen in Diabetes and Aging," JOURNAL OFCLINICAL INVESTIGATION 91 no. 6 (June 1993): 421-22.
54. Rattan, S. I., et al. "Protein Synthesis, Post-translationalModifications, and Aging." ANNALS OF THE NEW YORK ACADEMY OFSCIENCES 663 (1992): 48-62.
55. Monnier, V. M. "Nonenzymatic Glycosylation, the Maillard Reaction and the Aging Process," JOURNAL OF GERONTOLOGY, 454(1990): 105-110.
56. Pamplona, R., et al. "Mechanisms of Glycation inAtherogenesis," MEDICAL HYPOTHESES 40 (1990): 174-181.

57. Ibid.
58. Ibid.
59. Appleton, Nancy. LICK THE SUGAR HABIT Garden City Park, New York, Avery Publishing Group (1988).
60. Lee, A. T. and Cerami, A. "The Role of Glycation inAging," ANNALS OF THE NEW YORK ACADEMY OF SCIENCE 663: 63
61. Cerami, A., Vlassara, H., and Brownlee, M."Glucose and Aging," SCIENTIFIC AMERICAN (May 1987): 90.
62. Goulart, F. S. "Are You Sugar Smart?" AMERICAN FITNESS(March-April 1991): 34-38.
63. Ibid.
64. Yudkin, J., Kang, S. and Bruckdorfer, K. "Effects of High Dietary Sugar," BRITISH JOURNAL OF MEDICINE 281 (November22,1980):1396.
65. Goulart, F. S. "Are You Sugar Smart?" AMERICAN FITNESS(March-April 1991): 34-38.
66. Ibid.
67. Ibid.
68. Ibid.
69. Ibid.
70. Nash, J. "Health Contenders," ESSENCE 23 (January 1992) 79-81. As told by Elsie Morris, M.D., of Atlanta, aspecialist in allergy and im munology.
71. Greenberg, Kurt. Interviewed John P. Trowbridge, M.D., "AnUpdate on the Yeast Connection," HEALTH NEWS AND REVIEW(Spring, 1990) 10
72. Goulart F. S. "Are You Sugar Smart?" AMERICANFITNESS (March-April 1991): 34-38.
73. Schauss, A. DIET, CRIME AND DELINQUENCY. BerkeleyCA: Parker House, 1981.
74. Christensen, L. "The Role of Caffeine and Sugar in Depression," THE NUTRITION REPORT 9 NO. 3 (March 1991): 17,24.
75. Ibid.
76. Cornee, J., et al., "A Case-control Study of Gastric Cancer and Nutritional Factors in Marseille, France," EUROPEAN JOURNAL OF EPIDEMIOLOGY 11, (1995): 55-65.
77. Yudkin, J. SWEET AND DANGEROUS. New York: Bantam Books,(1974): 129
78. Ibid, 44
79. Reiser,S., et al. Effects of Sugars on Indices on GlucoseTolerance in Humans,"AMERICAN JOURNAL OF CLINICAL NUTRITION 43(1986): 151-159.
80. Reiser,S., et al. "Effects of Sugars on Indices on GlucoseTolerance in Humans," AMERICAN JOURNAL OF CLINICAL NUTRITION 43(1986): 151-159.
81. Kruis, W., et al."Effects of Diets Low and High in RefinedSugars on Gut Transit, Bile Acid Metabolism and BacterialFermentation," GUT 32 (1991): 367-370.
82. Monnier, V., "Nonenzymatic Glycosylation, the MaillardReaction and the Aging Process," Journal of Gerontology 45 No. 4(1990) B105-111.
83. Persson P. G., Ahlbom, A., and Hellers, G. EPIDEMIOLOGY 3No.1 (1992): 47-52.
84. Yudkin, J. "Metabolic Changes Induced by Sugar in Relation
to Coronary Heart Disease and Diabetes," NUTRITION AND HEALTH 5,No. 1-2 (1987): 5-8.
85. Ibid.
86. Blacklock, N. J., "Sucrose and Idiopathic Renal Stone,"Curhan, G., et al. "Beverage Use and Risk for kidney Stones inWomen," ANNALS OF INTERNAL MEDICINE, 1998, 128: 534-340.
87. JOURNAL OF ADVANCED MEDICINE, 1994 7 No.1: 51-58
88. Ibid
89. Ibid
90. POSTGRADUATE MEDICINE ,Sept 1969: 45 No. 527:602-07.
91. Moerman,C. J., et al. "Dietary Sugar Intake in the Etiology ofBiliary Tract Cancer," INTERNATIONAL JOURNAL OF EPIDEMIOLOGY 22 No.2(April 1993):207-214.
92. Ibid.
93. Lenders, C. M., "Gestational Age and Infant Size at BirthAre Associated with Dietary Intake Among PregnantAdolescents," JOURNAL OF NUTRITION 127 (June 1997): 1113-1117.
94. Ibid.
95. R. M. Bostick,R. M., et al. "Sugar, Meat and Fat Intake, andNon-Dietary risk factors for Colon Cancer Incidence in IowaWomen." CANCER CAUSES CONTROL, 5 (1994): 38-53.
96. Ibid. Ludwig, D. S., et al. "High Glycemic Index Foods, Overeatingand Obesity," PEDIATRICS 103 No.3 (March 1999): 26-32.
97. Hallfrisch, J., et al. "Effects of Dietary Fructose onPlasma Glucose and Hormone Responses in Normal andHyperinsulinemic Men," Journal of Nutrition 113 No.9 (Sept.1983): 1819-1826.
98. Lee, A. T. and Cerami A. "The Role of Glycation in Aging,"ANNALS OF THE NEW YORK ACADEMY OF SCIENCE 663 (1992): 63-70.
99. Moerman, C., et al."Dietary Sugar Intake in the Etiologyof Biliary Tract Cancer," INTERNATIONAL JOURNAL OFEPIDEMIOLOGY 22 No. 2 (April 1993):207-214.
100. "Sugar, White Flour Withdrawal Produces Chemical Response,"THE ADDICTION LETTER (July 1992):4.

101. Ibid.
102. THE EDELL HEALTH LETTER 10 No.7 (Sept 1991)1.
103. Bernstein, J., et al. "Depression of LymphosyteTransformation Following Oral Glucose Ingestion." AMERICANJOURNAL OF CLINICAL NUTRITION 30(1977): 613.

104. Christensen L, Krietsch K, White B and Stagner B. "Impact ofa Dietary Change on Emotional Distress," Journal ofAbnormal Psychology 94 No.4 (1985):565-79.
105. NUTRITION HEALTH REVIEW, Fall 85
106. Ludwig, D. S., et al. "High Glycemic Index Foods,Overeating and Obesity," PEDIATRICS 103 No.3 (March 1999): 26-32.
107. PEDIATRICS RESEARCH 38, 4, (1995): 539-542.
108. Blacklock, N. J. "Sucrose and Idiopathic Renal Stone,"NUTRITION HEALTH, 5 No. 1 & 2 (1987):9-17.
109. Lechin, F., et al. "Effects of an Oral Glucose Load onPlasma Neurotransmitters in Humans." Neurophychobiology 26 No.1-2 (1992): 4-11.
110. Fields, M. JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION17 No.4 (August, 1998): 317-21.
111. Lenders, C. M."Gestational Age and Infant Size at Birth AreAssociated with Dietary Sugar Intake among PregnantAdolescents,"JOURNAL OF NUTRITION, 127 No.6 (June1997):1113-7 .
112. De Stefani, E."Dietary Sugar and Lung Cancer: a Case-control Studyin Uruguay," NUTRITION AND CANCER 31 No.2 (1998):132-7.
113. Sandler, Benjamin P. M.D., DIET PREVENTS POLIO. The Lee Foundationfor for Nutritional Research, Milwakuee, WI, 1951
114. Murphy, Patricia, "The Role of Sugar in Epileptic Seizures," TOWNSEND LETTER FOR DOCTORS AND PATIENTS, May, 2001, Murphy is Editor of Epilepsy Wellness Newsletter



Nancy Appleton, Ph.D. is an author, lecturer, researcher and nutritional consultant. Dr. Appleton received her Bachelor of Science in Foods and Nutrition from U.C.L.A., her Ph.D. from Walden University with honors in Health Services. She has given lectures all over the English speaking world, and has appeared on more than 600 radio and television programs throughout the U.S., England, and Canada. Her publications include LICK THE SUGAR HABIT, HEALTHY BONES, HEAL YOURSELF WITH NATURAL FOODS, BALANCED BODY SECRETS, and 21 HEALING DAYS.

Jeremy- Excellent post, as always.

Glad to see some good discussion on this issue.

Wait, a minute, sugar can weaken eyesight and cause depression? Are you saying that the reason I wear contacts and have been depressed for the past 10 years or so is because of the amount of sugar I used to eat as a kid?

No, the eyesight and the hairy palms are from something else.... ;)



Wait, a minute, sugar can weaken eyesight and cause depression? Are you saying that the reason I wear contacts and have been depressed for the past 10 years or so is because of the amount of sugar I used to eat as a kid?

Missed this thread while I was away on vacation. I think that refined sugar and highly processed food preferentially contribute to weight problems and poor health for various reasons. A double whammy if it's a highly processed, sugary food. There is the insulin spikes and hormonal issues mentioned. Sugar is also basically nutrition-free. So, eating sugary, processed foods crowds out foods that are beneficial and have actual nutrition and health benefits. And for all its lack of nutrition, refined sugar is extremely calorie dense and very unfilling. It's extremely easy to eat large quantities of sugary, processed foods without feeling full. Think about it this way. How easy is it to eat 1000 calories worth of cake in one sitting? Not too difficult. But try eating 1000 calories worth of apples in one sitting. Most people probably couldn't do it.