Saturday, November 30, 2013

The Hippocrates Health Institute Demonstrates How Food Can Be Used as Medicine

December 01, 2013 | 21,614 views

By Dr. Mercola
The Hippocrates Health Institute, situated in southern Florida, is one of the world's oldest complementary health centers. Dr. Brian Clement got started with the organization in 1975, and assumed directorship in 1980.
He’s also the author of a three-volume series of academic books called, Food Is Medicine: The Scientific Evidence, reflecting on the work done at the Institute over the past six decades, combined with the empirical evidence coming out of research institutions such as Harvard, Oxford, Cambridge, Princeton, and Stanford.
Dr. Clement is the medical director of the Hippocrates Health Institute. They offer residential programs lasting anywhere from one to three weeks, sometimes even longer. This allows you to learn, absorb, and help implement a new set of lifestyle strategies at a deep and lasting level.
The Institute was founded by a woman named Anne Wigmore who, in 1952, was diagnosed with stage IV colon cancer. Her doctors told her she had about three months left to live.
“Well, thank goodness for her history,” Dr. Clement says. “In Europe, her grandmother was a village doctor. She saw her grandma, a natural doctor who used herbs and plants. She adopted that, healed herself, and reversed her cancer.”
Upon her return to Boston, Massachusetts, Wigmore decided to share her experience and help others who were suffering debilitating and lethal diseases. And so the Hippocrates Health Institute was born in Boston in 1956.
Today, six decades in business, the Institute is at the cutting edge in terms of using food and other lifestyle strategies as medicine. When Dr. Clement first joined the staff, he was sent off to Europe.
“I spent three years there, bringing back the message of plant-based raw food diets and ran the original living food center called Humlegaarden – which was started more than 100 years ago in Denmark by Dr. Kristine Nolfi, who had reversed breast cancer with raw food... I came back in 1980 and assumed the directorship,” he says.
What You Can Learn at the Hippocrates Health Institute
Presently, about half of the Institute’s patients are interested in disease prevention. The other half are quite ill. People come from all over the world to learn how to improve and regain their health at this spa-style health retreat. As I said earlier, I had a chance to personally visit the Institute for a week, and it was truly a wonderful experience.
One of the things I was particularly impressed with is the focus on raw foods, specifically sprouts.
I usually eat six to eight ounces of sunflower seed sprouts a day. Four truly powerful nutritional approaches taught at the institute are:
  • Intermittent fasting and shifting from burning carbs to burning fat as your primary fuel
  • Eating live, raw foods, including lots of sprouts
  • Avoiding sugars, refined foods, and processed foods. They also advise avoiding all fruit juices and minimizing fruit initially
  • Shifting from poor quality protein to high-quality protein
With respects to the latter, Dr. Clement explains:
“... [E]ach and every one of those four aspects are clinically researched here, and we’ve established concrete empirical evidence on how they work, biochemically, in your body, [and] high-protein diets are major culprits.
What we have seen recently, after 60 years and working with hundreds of thousands of people, is that when we reduce the amount of protein... and minimize the breakdown effect or digestion effect that your body requires to take this very dense nutrition and split it to amino acids, there’s health balance.
Our colleagues in Europe have added another dimension... glycation [and] advanced glycation end products (AGEs). In Germany, they showed us that proteins, when bonding with sugars, actually created another structure.
This structure is such an oddity, an enigma to the human biochemistry, that the immune system doesn’t know what to do with it. It runs rampant, actually causing cell death, producing free radicals.
When we bond high-protein diets, certainly high-animal protein diets (although this could happen in high-soybean diets) and sugars (not only white sugar and red beet but agave syrup and way too many soy proteins), you end up killing cells and creating free radicals. That’s what glycation and AGE’s does.”
Sprouts—Powerhouses of Nutrition
In 1992, Johns Hopkins researched natural ways to squelch cancer. A diet high in cruciferous vegetables was identified as a factor that lowered the incidence. Additional research identified broccoli as having some of the most potent anti-cancer activity. Since then, when they finally looked into sprouted broccoli seeds, researchers discovered that the phytochemical in the sprouts killed cancer dozens of times more effectively than mature broccoli!
The reason why they teach that sprouts are a core food at the Institute is because sprouts, depending on the variety, are anywhere from 10 to 30 times more nutritious than the best organic vegetables you can grow in the best organic soil in your yard.
Sunflower seed and pea sprouts tend to top the list, in terms of their nutritional profile, each being typically about 30 times more nutritious than organic vegetables. While you can sprout a variety of different beans, nuts, seeds and grains, sprouts in general have the following beneficial attributes:
  • Support for cell regeneration
  • Powerful sources of antioxidants, minerals, vitamins and enzymes that protect against free radical damage
  • Alkalinizing effect on your body, which is thought to protect against disease, including cancer (as many tumors are acidic)
  • Abundantly rich in oxygen, which can also help protect against abnormal cell growth, viruses and bacteria that cannot survive in an oxygen-rich environment
Phytonutrients, found in raw foods such as sprouts, are key for reversing disease with food. This is such a common-sense approach to health, yet the vision of so many people has been clouded by modern day living.
“I’ll never forget Ann Wigmore... This woman was purely heart and instinct. That’s why she was correct almost always,” Dr. Clement says. “I was frustrating her because I was young and insecure and was, in a way, challenging her [to explain]: “How does this reverse disease?”
She got frustrated one day and took a little organic sunflower seed, and said, “Don’t you realize if we put this to the ground, in seven weeks, it will be 12 to 15 feet-tall with thousands of seeds on it? That sunflower plant is going to be facing the east in the morning and facing the west at night. Now, don’t you think the power of the sunflower is that you’re taking hundreds and thousands of these, by eating them, and that juicing them is going to be good for you?”
It’s the light force in the food that is even more important than the nutrients and the proteins... It is so overwhelmingly obvious that, whatever food choices you make, eat large amounts of green, fresh food.”
Sprouts may in fact be one of the most obvious solutions to worldwide malnutrition and hunger due to poverty. They’re inexpensive and simple to grow, in virtually any climate when grown indoors, and can provide up to 30 times more nutrients than even organically grown vegetables! With barely any money at all, you can eat the healthiest of diets, year-round. Keeping seeds for sprouting is easy. Seeds are relatively simple to store and last for a long time. You also have to store FAR less food if you’re using seeds, as they don’t take up much space. I think it’s just a marvelous preparation strategy.
The Health Benefits of Intermittent Fasting
One of the things I teach is that, for most people, it’s far healthier to skip breakfast. Omitting breakfast, as part of an intermittent fasting schedule, can have a number of phenomenal health benefits, from improving your insulin sensitivity to shifting your body into burning more fat instead of sugar for fuel. This will help you painlessly lose weight without being hungry as you will now finally have the ability to burn fat. The Hippocrates Institute has also more or less eliminated breakfast, serving only raw vegetable juices in the morning. This is basically intermittent fasting, even though it’s not being taught as that in the program.
Intermittent fasting, also known as “scheduled eating,” does not necessarily mean abstaining from all food for extended periods of time. Rather it refers to limiting your eating to a narrow window of time each day. Ideally, you’ll want to limit your eating to a window of about 6-8 hours, say from noon until 6 or 8 pm each day, which means you’re fasting daily for 16-18 hours. This is enough to get your body to shift into fat-burning mode.
This is a gradual process. Typically you start by not eating anything for three hours prior to going to sleep. This will give you a head start to the fasting process so if you sleep for 8 hours you’ve already fasted for 11 hours when you awake. The next step is to wait as long as you can before you start your first meal or “break” your fast. You can gradually extend the time that you have your first meal by 15 to 30 minutes a day. After several weeks you will be having your first meal at lunch. Typically, the more your body uses carbs as its primary fuel rather than fat, the longer this will take. Once you shift to fat burning mode, modern research has confirmed some of the benefits to be:
  • Normalizing your insulin sensitivity, which is key for optimal health as insulin resistance is a primary contributing factor to nearly all chronic disease, from diabetes to heart disease and even cancer
  • Normalizing ghrelin levels, also known as "the hunger hormone"
  • Promoting human growth hormone (HGH) production, which plays an important part in health, fitness and slowing the aging process
  • Lowering triglyceride levels
  • Reducing inflammation and lessening free radical damage
Juice Your Vegetables Without Adding Fruit
The Hippocrates Institute also provides and promotes raw vegetable juicing—but not the juicing of fruits. The reasons for this are manifold. According to Dr. Clement:
“Seventy-five percent of raw food eaters today are sugar addicts trading white sugar for agave syrup; trading cakes for three mangoes or watermelons. You’re still a sugar addict... We’ve done empirical research on that. For 35 years, [sugar, including fruit] has been restricted here at Hippocrates in people with cancer.”
If you have cancer and are in treatment, the Institute will tell you to eliminate all sugar, fruit juices and most fruit initially. Fruit juice is clearly worse than eating the whole fruit, since you’re then getting a high dose of fructose all at once, without any of the fiber. But even excessive whole fruit can be a problem for the vast majority of people today, especially if you’re struggling with your weight, insulin resistance, diabetes, high blood pressure, heart disease or cancer.
Large amounts of fructose, especially for someone who’s insulin- and/or leptin-resistant, is not a good idea. Dr. Clement, however, believes that most people, with the exception of athletes, should avoid fruit.
Remember, this is his position, not mine. I am just presenting it so you can evaluate it for yourself. Personally I believe that if you are fat adapted, fruit can be beneficial, especially if consumed before or after a workout where the sugar is consumed as a fuel and does not increase glycogen stores. His argument probably makes more sense for those who are insulin and/or leptin resistant, which happens to be the vast majority of the population.
Why Large Amounts of Fruit Are Not Recommended
Some 30 years ago, Dr. Clement met a fruit cultivation specialist who informed him about some nutritional facts that few people ever consider. Eighty-five percent of the fruit available today did not exist 100 years ago. Fruit has been thoroughly changed through hybridization practices to increase sweetness, and therein lies the problem... and the answer to why it’s probably unwise for most people to eat a diet high in fruit.
For example, the honeybell orange, which is quite sweet, was spliced together about 35 years ago, mixing grapefruit with tangerine. And the popular Red Delicious apple? It’s now 50 times higher in fructose than the original apple, which was more sour than a crab apple!
“Here’s where we saw it: the average fruit today through hybridization has a minimum of 30 times more sugar on an average,” Dr. Clement says, and this is why one of humankind’s original foods is no longer appropriate in large quantities...
Our forefathers also didn’t eat processed sugar, which was primarily reserved for the aristocracy. Increasing sugar consumption over the past four or five generations has resulted in disturbed pancreatic functioning in most people. The human pancreas simply doesn’t know how to process sugars properly anymore, due to being overloaded.
“Now we have massive sugars from what I considered to be the original food of man. What could be more perfect? You eat a fruit, you spit it out, and the seed grows another tree. But now it is quite an altered fruit. Added to this, your pancreas doesn’t work well. So, now you have a problem. When we can get people off the addictive pattern of sugar and we can get them onto plant-based foods without the high-sugar content with enough glucose in it to sustain fuel of the cell, they don’t age prematurely and it works,” he says.
“I would rather have a mango than a green lettuce, because it tastes better. But a green lettuce supplies glucose for my cell without supplying additional amounts that become blood sugar, which not only creates blood sugar swings but feeds every known disease to man and create free radicals. That’s the answer... Definitively, I say that the only people who can eat – not should eat– dried fruit and a lot of bananas are people who are major athletes.”
Unripe Fruit Creates Acidity, and Most Commercially Available Fruit is Unripe...
Another interesting aspect relating to the consumption of fruit is the fact that often the fruit available at your local grocery store is not ripe, and unripe fruit, according to Dr. Clement, creates acidity in your body. (Ripe fruit is alkaline.) Sure, the fruit you buy may look ripe, but we actually have a vastly erroneous concept of how fruit ripens.
As it turns out, you cannot commercially process ripe fruit. If you were to pack ripe oranges in Florida, for example, and ship them to another state, they’d be rotten in about a week. Hence the fruit is picked months before it’s ripe. If you’re like most people, you probably think that once a fruit turns color and softens, it’s ripening. But this is not accurate.
Dr. Clement explains that in order for a fruit to optimally ripen, it must remain attached to the branch on the tree or bush. Nutrients are continuously fed to the fruit while on the tree. The veins that feed the fruit come from the roots, which in turn extract nutrients from the soil and beneficial soil bacteria. Add to that the UV rays from the sun, causing photosynthesis to occur throughout the plant. Once you pluck the fruit, it’s no longer receiving nutrients, and the ripening process stops. Hence the nutritional value of the fruit is compromised.
We tell people that up to 15 percent of your diet can be ripe organic fruit, even if you’re not an athlete. But once we get beyond the 15 percent, 20 percent it starts to spill over and put sugar in the blood,” Dr. Clement says.
If Eating Fruit, Consider this Food Combining Principle
I recently interviewed Wayne Pickering, better known as “The Mango Man.” He eats plenty of fruit, but appears to be quite healthy. He is a strong proponent of food combining. Food combination takes into account the area and complexity of digestion of each food, to ensure it goes through your entire digestive system with ease. One of the core principles of food combining according to Dr. Pickering is that you should not combine fruit with vegetables, as this inhibits proper digestion. So, if you’re going to eat fruit, seek to eat it by itself, and not in combination with other foods—especially not starches. Dr. Clement agrees with this approach, saying:
“Yes, this is something I have adopted... [W]e’ve had so many times, when people have gotten on the food combining, they’ve eliminated gastrointestinal problems; diverticulosis, diverticulitis, overweight, nausea, and headaches. It has a lot to do with this [principle].”
Juice, Don’t Blend, Your Veggies
Last but not least, with regards to juicing Dr. Clement makes a very interesting and important distinction. Chopping and blending your veggies with a high speed blender should not be confused with juicing as it does NOT provide you with the same health benefits as juicing. Remarkably, blending your veggies using a blender can kill up to 90 percent of the nutrients in 90 seconds, primarily due to oxidation, according to Dr. Clement. He explains:
“I had a colleague at the University of Miami set up a 29-dollar blender. He had his Vitamix. We measured the nutritional levels in several ounces of food. We put that food in the blenders. We knew what the numbers were. We blended it for 90 seconds. About 15 years ago, we found out that 90 percent of the nutrients (we were looking at vitamins A, E, C; the basic five nutrients at the top) are killed in 90 seconds of blending with a high-speed blender.”
Furthermore, when you drink—opposed to chew—the blended vegetables, your body does not produce the enzymes required for digestion of the pulp. Eighty percent of carbohydrates are digested in your mouth when you chew. Without the enzymes to break down the carbohydrates, your blended veggies begin to ferment in your intestinal tract. If the food you eat is not digesting properly, not only can painful gas, heart burn, acid reflux and other stomach problems arise, but your body will also be deprived of critical nutrients, which defeats the whole purpose of juicing in the first place.
More Information

Tens of thousands of people have already visited the Hippocrates Health Institute, and if you're interested in their services, check out their website at You can also call them at 561-623-1002. The Institute is open seven days a week.

Friday, November 29, 2013

146 reasons why sugar destroys your health

Nancy Appleton PhD
Mon, 25 Jun 2012 07:23 CDT

Dr. Nancy Appleton has told this story many times, but she is a sugarholic. Years of sneaking sugary snacks only to work it off on the tennis courts led to sickness and allergy as her constant companions. Despite everything the doctors tried she didn’t get better, until…she asked the question, “What am I doing to make myself sick?”
Excerpted from Suicide by Sugar

1. Sugar can suppress the immune system. 
2. Sugar upsets the mineral relationships 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 (infectious diseases). 
6. Sugar causes a loss of tissue elasticity and function, the more sugar you eat the more elasticity and function you lose. 
7. Sugar reduces high-density lipoproteins. 
8. Sugar leads to chromium deficiency. 
9. Sugar leads to cancer of the ovaries. 
10. Sugar can increase fasting levels of glucose. 
11. Sugar causes copper deficiency. 
12. Sugar interferes with absorption of calcium and magnesium. 
13. Sugar may make eyes more vulnerable to age-related macular degeneration. 
14. Sugar raises the level of a neurotransmitters: dopamine, serotonin, and norepinephrine. 
15. Sugar can cause hypoglycemia. 
16. Sugar can produce an acidic digestive tract. 
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 premature 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 greatly assists the uncontrolled growth of Candida Albicans (yeast infections). 
28. Sugar can cause gallstones. 
29. Sugar can cause heart disease. 
30. Sugar can cause appendicitis. 
31. Sugar can cause hemorrhoids. 
32. Sugar can cause varicose veins. 
33. Sugar can elevate glucose and insulin responses in oral contraceptive users. 
34. Sugar can lead to periodontal disease. 
35. Sugar can contribute to osteoporosis. 
36. Sugar contributes to saliva acidity. 
37. Sugar can cause a decrease in insulin sensitivity. 
38. Sugar can lower the amount of Vitamin E (alpha-Tocopherol) in the blood. 
39. Sugar can decrease growth hormone. 
40. Sugar can increase cholesterol. 
41. Sugar can increase the systolic blood pressure. 
42. High sugar intake increases advanced glycation end products (AGEs)(Sugar bound non-enzymatically to protein) 
43. Sugar can interfere with the absorption of protein. 
44. Sugar causes food allergies. 
45. Sugar can contribute to diabetes. 
46. Sugar can cause toxemia during pregnancy. 
47. Sugar can contribute to eczema in children. 
48. Sugar can cause cardiovascular disease. 
49. Sugar can impair the structure of DNA 
50. Sugar can change the structure of protein. 
51. Sugar can make our skin age by changing the structure of collagen. 
52. Sugar can cause cataracts. 
53. Sugar can cause emphysema. 
54. Sugar can cause atherosclerosis. 
55. Sugar can promote an elevation of low-density lipoproteins (LDL). 
56. High sugar intake can impair the physiological homeostasis of many systems in the body. 
57. Sugar lowers the enzymes ability to function. 
58. Sugar intake is higher in people with Parkinson's disease. 
59. Sugar can increase the size of the liver by making the liver cells divide. 
60. Sugar can increase the amount of liver fat. 
61. Sugar can increase kidney size and produce pathological changes in the kidney. 
62. Sugar can damage the pancreas. 
63. Sugar can increase the body's fluid retention. 
64. Sugar is enemy #1 of the bowel movement. 
65. Sugar can cause myopia (nearsightedness). 
66. Sugar can compromise the lining of the capillaries. 
67. Sugar can make the tendons more brittle. 
68. Sugar can cause headaches, including migraine. 
69. Sugar plays a role in pancreatic cancer in women. 
70. Sugar can adversely affect school children's grades and cause learning disorders. 
71. Sugar can cause depression. 
72. Sugar increases the risk of gastric cancer. 
73. Sugar and cause dyspepsia (indigestion). 
74. Sugar can increase your risk of getting gout. 
75. Sugar can increase the levels of glucose in an oral glucose tolerance test over the ingestion of complex carbohydrates. 
76. Sugar can increase the insulin responses in humans consuming high-sugar diets compared to low-sugar diets. 
77. A diet high in refined sugar reduces learning capacity. 
78. 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. 
79. Sugar can contribute to Alzheimer's disease. 
80. Sugar can cause platelet adhesiveness. 
81. Sugar can cause hormonal imbalance; some hormones become under active and others become overactive. 
82. Sugar can lead to the formation of kidney stones. 
83. Diets high in sugar can cause free radicals and oxidative stress. 
84. High sugar diet can lead to biliary tract cancer. 
85. High sugar consumption of pregnant adolescents is associated with a twofold-increased risk for delivering a small-for-gestational-age (SGA) infant. 
86. High sugar consumption can lead to substantial decrease in gestation duration among adolescents. 
87. Sugar slows food's travel time through the gastrointestinal tract. 
88. 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. 
89. Sugar increases estradiol (the most potent form of naturally occurring estrogen) in men. 
90. Sugar combines with and destroys phosphatase, an enzyme, which makes the process of digestion more difficult. 
91. Sugar can be a risk factor of gallbladder cancer. 
92. Sugar is an addictive substance. 
93. Sugar can be intoxicating, similar to alcohol. 
94. Sugar can exacerbate PMS. 
95. Sugar given to premature babies can affect the amount of carbon dioxide they produce. 
96. Decrease in sugar intake can increase emotional stability. 
97. The rapid absorption of sugar promotes excessive food intake in obese subjects. 
98. Sugar can worsen the symptoms of children with attention deficit hyperactivity disorder (ADHD). 
99. Sugar adversely affects urinary electrolyte composition. 
100. Sugar can slow down the ability of the adrenal glands to function. 
101. I.Vs (intravenous feedings) of sugar water can cut off oxygen to the brain. 
102. High sucrose intake could be an important risk factor in lung cancer. 
103. Sugar increases the risk of polio. 
104. High sugar intake can cause epileptic seizures. 
105. Sugar causes high blood pressure in obese people. 
106. In Intensive Care Units, limiting sugar saves lives. 
107. Sugar may induce cell death. 
108. Sugar can increase the amount of food that you eat. 
109. In juvenile rehabilitation camps, when children were put on a low sugar diet, there was a 44% drop in antisocial behavior. 
110. Sugar can lead to prostrate cancer. 
111. Sugar dehydrates newborns. 
112. Sugar can cause low birth weight babies. 
113. Greater consumption of refined sugar is associated with a worse outcome of schizophrenia 
114. Sugar can raise homocysteine levels in the blood stream. 
115. Sweet food items increase the risk of breast cancer. 
116. Sugar is a risk factor in cancer of the small intestine. 
117. Sugar may cause laryngeal cancer. 
118. Sugar induces salt and water retention. 
119. Sugar may contribute to mild memory loss. 
120. The more sodas a 10 year old child consumes, the less milk. 
121. Sugar can increase the total amount of food consumed. 
122. Exposing a newborn to sugar results in a heightened preference for sucrose relative to water at 6 months and 2 years of age. 
123. Sugar causes constipation. 
124. Sugar causes varicose veins. 
125. Sugar can cause brain decay in prediabetic and diabetic women. 
126. Sugar can increase the risk of stomach cancer. 
127. Sugar can cause metabolic syndrome. 
128. Sugar ingestion by pregnant women increases neural tube defects in embryos. 
129. Sugar can be a factor in asthma. 
130. The higher the sugar consumption the more chances of getting irritable bowel syndrome. 
131. Sugar can affect the brain's ability to deal with rewards and consequences. 
132. Sugar can cause cancer of the rectum. 
133. Sugar can cause endometrial cancer. 
134. Sugar can cause renal (kidney) cell carcinoma. 
135. Sugar can cause liver tumors. 
136. Sugar can increase inflammatory markers in the blood stream of overweight people. 
137. Sugar can lower Vitamin E levels in the blood stream. 
138. Sugar can increase your appetite for all food. 
139. Sugar plays a role in the etiology and the continuation of acne. 
140. Too much sugar can kill your sex life. 
141. Sugar saps school performance in children. 
142. Sugar can cause fatigue, moodiness, nervousness and depression. 
143. Sugar is common choice of obese individuals. 
144. A linear decrease in the intake of many essential nutrients is associated with increasing total sugar intake. 
145. High fructose consumption has been linked to liver disease. 
146. Sugar adds to the risk of bladder cancer. 


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Bernstein, J., et al. "Depression of Lymphocyte Transformation Following Oral Glucose Ingestion." Am J Clin Nutr. 1997;30:613. 
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." J Abnormal Child Psychol.1986;14(4):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." J Postgrad Med. 1969;45:602-607. 
5. Ringsdorf, W., Cheraskin, E. and Ramsay R. "Sucrose,Neutrophilic Phagocytosis and Resistance to Disease," Dental Surv. 1976;52(12):46-48. 
6. Cerami, A., et al. "Glucose and Aging." Scientific American. May 1987:90. 
Lee, A. T. and Cerami, A. "The Role of Glycation in Aging." Ann N Y Acad Sci. 663:63-67. 
7. Albrink, M. and Ullrich I. H. "Interaction of Dietary Sucrose and Fiber on Serum Lipids in Healthy Young Men Fed High Carbohydrate Diets." Am J Clin Nutr. 1986;43:419-428. 
Pamplona, R., et al. Mechanisms of Glycation in Atherogenesis. Med Hypotheses. Mar 1993;40(3):174-81. 
8. Kozlovsky, A., et al. "Effects of Diets High in Simple Sugars on Urinary Chromium Losses." Metabolism. June 1986;35:515-518. 
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." Am J Clin Nutr. 1974;27:926-936. 
Thomas, B. J., et al. Relation of Habitual Diet to Fasting Plasma Insulin Concentration and the Insulin Response to Oral Glucose, Hum Nutr Clin Nutr. 1983; 36C(1):49_51. 
11. Fields, M.., et al. "Effect of Copper Deficiency on Metabolism and Mortality in Rats Fed Sucrose or Starch Diets," Am J Clin Nutr. 1983;113:1335-1345. 
12. Lemann, J. "Evidence that Glucose Ingestion Inhibits Net Renal Tubular Reabsorption of Calcium and Magnesium." Am J Clin Nutr. 1976 ;70:236-245. 
13. Chiu, C. Am J Clin Nutr. July 2007;86:180-188 
14. "Sugar, White Flour Withdrawal Produces Chemical Response." The Addiction Letter .Jul 1992:4. 
15. Dufty, William. Sugar Blues. (New York:Warner Books, 1975). 
16. Ibid. 
17. Jones, T. W., et al. Enhanced Adrenomedullary Response and Increased Susceptibility to Neuroglygopenia: Mechanisms Underlying the Adverse Effect of Sugar Ingestion in Children. J Pediatrics. Feb 1995;126:171-7. 
18. Ibid. 
19. Lee, A. T.and Cerami A. "The Role of Glycation in Aging." Annals of the New York Academy of Science. 1992;663:63-70. 
20. Abrahamson, E. and Peget, A. Body, Mind and Sugar. (New York:Avon,1977.) 
21. Glinsmann, W., et al. 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 a 16_month Xylitol Chewing_Gum Programme Subsequent to a 40_Month Sucrose Gum Programme. Caries Research. 1998; 32(2)107-12. 
Riva Touger-Decker and Cor van Loveren, Sugars and Dental Caries. 
Am. J. Clin.Nutr. Oct 2003; 78:881-892. 
22. Keen, H., et al. "Nutrient Intake, Adiposity, and Diabetes." Brit Med J. 1989; 1: 655-658. 
23. Tragnone, A. et al. Dietary Habits as Risk Factors for Inflammatory Bowel Disease. Eur J Gastroenterol Hepatol. Jan 1995;7(1):47-51. 
24. Yudkin, J. Sweet and Dangerous. (New York;Bantam Books:1974), 129. 
25. Darlington, L., Ramsey, et al. "Placebo-Controlled, Blind Study of Dietary Manipulation Therapy in Rheumatoid Arthritis," Lancet. Feb 1986;8475(1):236-238. 
26. Powers, L. "Sensitivity: You React to What You Eat." Los Angeles Times. Feb. 12, 1985. 
Cheng, J., et al. Preliminary Clinical Study on the Correlation Between Allergic Rhinitis and Food Factors.Lin Chuang Er Bi Yan Hou Ke Za Zhi Aug 2002;16(8):393-396. 
27. Crook, W. J. The Yeast Connection. (TN:Professional Books, 1984). 
28. Heaton, K. "The Sweet Road to Gallstones." Brit Med J. Apr 14, 1984; 288:1103-1104. 
Misciagna, G., et al. Am J Clin Nutr. 1999;69:120-126. 
29. Yudkin, J. "Sugar Consumption and Myocardial Infarction." Lancet. Feb 6, 1971;1(7693):296-297. 
Chess DJ, et al. Deleterious Effects of Sugar and Protective Effects of Starch on Cardiac Remodeling, Contractile Dysfunction, and Mortality in Response to Pressure Overload. Am J Physiol Heart Circ Physiol.Sept. 2007;293(3):H1853-H1860 
30. Cleave, T. The Saccharine Disease. (New Canaan, CT: Keats Publishing, 1974). 
31. op. cit. 
32. Cleave, T. and Campbell, G. Diabetes, Coronary Thrombosis and the Saccharine Disease. (Bristol, England, John Wright and Sons, 1960). 
33. Behall, K. "Influence of Estrogen Content of Oral Contraceptives and Consumption of Sucrose on Blood Parameters." Disease Abstracts International. 1982;431-437. 
34. Glinsmann, W., et al. Evaluation of Health Aspects of Sugar Contained in Carbohydrate Sweeteners.F. D. A. Report of Sugars Task Force. 1986;39:36_38. 
35. Tjaderhane, L. and Larmas, M. A High Sucrose Diet Decreases the Mechanical Strength of Bones in Growing Rats. Am J Clin Nutr. 1998:128:1807-1810. 
36. Wilson R.F. and Ashley F.P. The Effects of Experimental Variations in Dietary Sugar Intake and Oral hygiene on the Biochemical Composition and pH of Free Smooth-surface and Approximal Plaque. J Dent Res. June 1988;67(6):949-953 
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46. Cleave, T.: The Saccharine Disease. (New Canaan Ct: Keats Publishing, Inc., 1974).131. 
47. Ibid. 132. 
48. Vaccaro O., et al. Relationship of Postload Plasma Glucose to Mortality with 19 Year Follow-up. Diabetes Care. Oct 15,1992;10:328-334. 
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49. 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.). 
50. Monnier, V. M. "Nonenzymatic Glycosylation, the Maillard Reaction and the Aging Process." J Gerontol.1990:45(4 ):105-110. 
51. Dyer, D. G., et al. "Accumulation of Maillard Reaction Products in Skin Collagen in Diabetes and Aging." J Clin Invest. 1993:93(6):421-422. 
52. Veromann, S. et al. Dietary Sugar and Salt Represent Real Risk Factors for Cataract Development.Ophthalmologica. Jul-Aug 2003 ;217(4):302-307. 
53. Monnier, V. M. "Nonenzymatic Glycosylation, the Maillard Reaction and the Aging Process." J Gerontol.1990:45(4):105-110. 
54. Schmidt A.M. et al. Activation of Receptor for Advanced Glycation End Products: a Mechanism for Chronic Vascular Dysfunction in Diabetic Vasculopathy and Atherosclerosis. Circ Res. Mar 1999 19;84(5):489-97. 
55. Lewis, G. F. and Steiner, G. Acute Effects of Insulin in the Control of VLDL Production in Humans. Implications for The Insulin-resistant State. Diabetes Care. Apr 1996;19(4):390-3 
R. Pamplona, M. .J., et al. "Mechanisms of Glycation in Atherogenesis." Med Hypotheses. 1990;40:174-181. 
56. Ceriello, A. Oxidative Stress and Glycemic Regulation. Metabolism. Feb 2000;49(2 Suppl 1):27-29. 
57. Appleton, N. Lick the Sugar Habit. (New York: Avery Penguin Putnam, 1988). 
58. Hellenbrand, W. Diet and Parkinson's Disease. A Possible Role for the Past Intake of Specific Nutrients. Results from a Self-administered Food-frequency Questionnaire in a Case-control Study.Neurology. Sep 1996;47(3):644-650 
Cerami, A., et al. "Glucose and Aging." Scientific American. May 1987: 90. 
59. Goulart, F. S. "Are You Sugar Smart?" American Fitness. Mar-Apr 1991: 34-38. 
60. Scribner, K.B. et al. Hepatic Steatosis and Increased Adiposity in Mice Consuming Rapidly vs. Slowly Absorbed Carbohydrate. Obesity. 2007;15:2190-2199. 
61. Yudkin, J., Kang, S. and Bruckdorfer, K. "Effects of High Dietary Sugar." Brit J Med. Nov 22, 1980;1396. 
62. Goulart, F. S. "Are You Sugar Smart?" American Fitness. March-April 1991: 34-38 
63. Ibid. 
64. Ibid. 
65. Ibid. 
66. Ibid. 
67. Nash, J. "Health Contenders." Essence. Jan 1992-23: 79-81. 
68. Grand, E. "Food Allergies and Migraine." Lancet. 1979:1:955-959. 
69. Michaud, D. Dietary Sugar, Glycemic Load, and Pancreatic Cancer Risk in a Prospective Study. J Natl Cancer Inst. Sep 4, 2002 ;94(17):1293-300. 
70. Schauss, A. Diet, Crime and Delinquency. (Berkley Ca; Parker House, 1981). 
71. Peet, M. "International Variations in the Outcome of Schizophrenia and the Prevalence of Depression in Relation to National Dietary Practices: An Ecological Analysis." Brit J Psych. 2004;184:404-408. 
72. Cornee, J., et al. "A Case-control Study of Gastric Cancer and Nutritional Factors in Marseille, France,"Eur J Epidemiol. 1995;11:55-65. 
73. Yudkin, J. Sweet and Dangerous. (New York: Bantam Books,1974) 129. 
74. . Choi HK, and Curhan G. Soft drinks, fructose consumption, and the risk of gout in men: prospective cohort study. British Medical Journal. Feb. 9,2008;336(7639):309-312. 
75. Reiser, S., et al. Effects of Sugars on Indices on Glucose Tolerance in Humans." Am J Clin Nutr.1986:43;151-159. 
76. Reiser,S., et al. Effects of Sugars on Indices on Glucose Tolerance in Humans." Am J Clin Nutr.1986;43:151-159. 
77. Molteni, R, et al. A High-fat, Refined Sugar Diet Reduces Hippocampal Brain-derived Neurotrophic Factor, Neuronal Plasticity, and Learning. NeuroScience. 2002;112(4):803-814. 
78. Monnier, V., Nonenzymatic Glycosylation, the Maillard Reaction and the Aging Process. J Gerontol.1990;45:105-111. 
79. Frey, J. Is There Sugar in the Alzheimer's Disease? Annales De Biologie Clinique. 2001; 59 (3):253-257. 
80. Yudkin, J. "Metabolic Changes Induced by Sugar in Relation to Coronary Heart Disease and Diabetes."Nutrition and Health. 1987;5(1-2):5-8. 
81. Ibid. 
82. Blacklock, N. J., "Sucrose and Idiopathic Renal Stone." Nutrition and Health. 1987;5(1-2):9-12. 
Curhan, G., et al. Beverage Use and Risk for Kidney Stones in Women. Ann Inter Med. 1998:28:534-340. 
83. Ceriello, A. Oxidative Stress and Glycemic Regulation. Metabolism. Feb 2000;49(2 Suppl 1):27-29. 
84. Moerman, C. J., et al. Dietary Sugar Intake in the Etiology of Biliary Tract Cancer. Internat J Epidemiol.Apr 1993;2(2):207-214. 
85. Lenders, C. M. Gestational Age and Infant Size at Birth Are Associated with Dietary Intake among Pregnant Adolescents. Am J Nutr. Jun 1997;1113-1117. 
86. Ibid. 
87. Bostick, R. M., et al. "Sugar, Meat.and Fat Intake and Non-dietary Risk Factors for Colon Cancer Incidence in Iowa Women." Cancer Causes & Control. 1994:5:38-53. 
88. Ibid. 
Kruis, W., et al. "Effects of Diets Low and High in Refined Sugars on Gut Transit, Bile Acid Metabolism and Bacterial Fermentation. Gut. 1991;32:367-370. 
Ludwig, D. S., et al. High Glycemic Index Foods, Overeating, And Obesity. Pediatrics. Mar 1999;103(3):26-32. 
89. Yudkin, J and Eisa, O. Dietary Sucrose and Oestradiol Concentration in Young Men. Ann Nutr Metabol. 1988:32(2):53-55. 
90. Lee, A. T. and Cerami A. "The Role of Glycation in Aging." Ann N Y Acad Sci. 1992; 663:63-70. 
91. Moerman, C. et al."Dietary Sugar Intake in the Etiology of Gallbladder Tract Cancer." Internat J of Epi.Apr 1993; 22(2):207-214. 
92. Avena N.M. Evidence for Sugar Addiction: Behavioral and Nuerochemical Effects of Intermittent, Excessive Sugar Intake.Neurosci Biobehav Rev. 2008;32(1):20-39. 
Colantuoni, C., et al. Evidence That Intermittent, Excessive Sugar Intake Causes Endogenous Opioid Dependence. Obes Res. Jun 2002 ;10(6):478-488. 
93. Ibid. 
94. The Edell Health Letter. Sept 1991;7:1. 
95. Sunehag, A. L., et al. Gluconeogenesis in Very Low Birth Weight Infants Receiving Total Parenteral Nutrition. Diabetes. 1999 ;48 7991-8000). 
96. Christensen L. et al. Impact of A Dietary Change on Emotional Distress. J Abnor Psychol. 1985;94(4):565-79. 
97. Ludwig, D. S., et al. High Glycemic Index Foods, Overeating and Obesity. Pediatrics.Mar1999;103(3):26-32. 
98. Girardi, N.L. Blunted Catecholamine Responses after Glucose Ingestion in Children with Attention Deficit Disorder. Pediatrics Res. 1995;38:539-542. 
Berdonces, J. L. Attention Deficit and Infantile Hyperactivity. Rev Enferm. Jan 2001;4(1)11-4 
99. Blacklock, N. J. Sucrose and Idiopathic Renal Stone. Nutrition and Health. 1987;5(1 & 2):9-17. 
100. Lechin, F., et al. Effects of an Oral Glucose Load on Plasma Neurotransmitters in Humans.Neurophychobiology. 1992;26(1-2):4-11. 
101. Arieff, A. I. IVs of Sugar Water Can Cut Off Oxygen to the Brain. Veterans Administration Medical Center in San Francisco. San Jose Mercury; June 12/86. 
102. De Stefani, E. Dietary Sugar and Lung Cancer: a Case Control Study in Uruguay. Nutr and Cancer.1998;31(2):132_7. 
103. Sandler, B.P. Diet Prevents Polio. (Milwakuee, WI,: The Lee Foundation for Nutritional Research, 1951). 
104. Murphy, P. The Role of Sugar in Epileptic Seizures. Townsend Letter for Doctors and Patients. May, 2001. 
105. Stern, N. & Tuck, M. Pathogenesis of Hypertension in Diabetes Mellitus. Diabetes Mellitus, a Fundamental and Clinical Test. 2nd Edition, (Phil. A: Lippincott Williams & Wilkins, 2000)943-957. 
106. Christansen, D. Critical Care: Sugar Limit Saves Lives. Science News. June 30, 2001;159:404. 
107. Donnini, D. et al. Glucose May Induce Cell Death through a Free Radical-mediated Mechanism.Biochem Biohhys Res Commun. Feb 15, 1996:219(2):412-417. 
108. Levine, A.S, et al. Sugars and Fats: The Neurobiology of Preference Am J Nutr. 2003 133:831S-834S. 
109. Schoenthaler, S. The Los Angeles Probation Department Diet-Behavior Program: Am Empirical Analysis of Six Institutional Settings. Int J Biosocial Res. 5(2):88-89. 
110. Deneo-Pellegrini H,. et al.Foods, Nutrients and Prostate cancer: a Case-control study in Uruguay. Br J Cancer. 1999 May;80(3-4):591-7. 
111. Gluconeogenesis in Very Low Birth Weight Infants Receiving Total Parenteral Nutrition. Diabetes.1999 Apr;48(4):791-800. 
112. Lenders, C. M. Gestational Age and Infant Size at Birth Are Associated with Dietary Intake Among Pregnant Adolescents. Am Jf Nutr. 1998;128:807-1810. 
113. Peet, M. International Variations in the Outcome of Schizophrenia and the Prevalence of Depression in Relation to National Dietary Practices: An Ecological Analysis. Brit J Psychiatry. 2004;184:404-408. 
114. Fonseca, V. et al. Effects of a High-fat-sucrose Diet on Enzymes in Homosysteine Metabolism in the Rat. Metabolism. 200; 49:736-41. 
115. Potischman, N, Increased Risk of Early-stage Breast Cancer Related to Consumption of Sweet Foods among Women Less than Age 45 in the United States." Cancer Causes Control. 2002 Dec;13(10):937-46. 
116. Negri. E. et al. Risk Factors for Adenocarcinoma of the Small Intestine. 
Intern J Cancer. 1999:82:I2:171-174. 
117. Bosetti, C. et al. Food Groups and Laryngeal Cancer Risk: A Case-control Study from Italy and Switzerland. Inter J Cancer. 2002:100(3): 355-358. 
118. Shannon, M. An Empathetic Look at Overweight. CCL Family Found. Nov-Dec.1993. 20(3):3-5. 
119. Health After 50. Johns Hopkins Med Letter. May 1994. 
120.. Rajeshwari, R. et al.Secular Trends in Children's Sweetened-beverage Consumption (1973 to 1994): The Bogalusa Heart Study. J AM Diet Assoc. Feb 205;105(2):208-214. 
121. Levine, A.S. et al. "Sugars and Fats: The Neurobiology of Preference." Am J Nutr, 2003;133:831S-834S. 
122. Booth, D.A.M. et al. "Sweetness and Food Selection: Measurement of Sweeteners' Effects on Acceptance." Sweetness. Dobbing, J., Ed., (London:Springer-Verlag, 1987). 
123. Cleve, T.L On the Causation of Varicose Veins. (Bristol, England, John Wright, 1960.) 
124. op. cit. 
125. Ket, Y. et al. Diabetes, Impaired Fasting Glucose and Development of Cognitive Impairment in Older Women. Neurology. 2004;63:658-663. 
126. Chatenoud, Liliane et al. Refined-cereal Intake and Risk of Selected Cancers in Italy. Am. J. Clin Nutr. Dec 1999;70:1107-1110. 
127. Yoo, S. et al. Comparison of Dietary Intakes Associated with Metabolic Syndrome Risk Factors in Young Adults: the Bogalusa Heart Study Am J Clin Nutr. 2004 Oct;80(4):841-848. 
128. Shaw, Gary M. et al. Neural Tube Defects Associated with Maternal Periconceptional Dietary Intake of Simple Sugars and Glycemic Index. 
Am. J. Clin Nutr. Nov 2003;78:972-978. 
129. Krilanovich, Nicholas J. Fructose Misuse, the Obesity Epidemic, the Special Problems of the Child, and a Call to Action  Am. J. Clin Nutr. Nov 2004;80:1446-1447. 
130. .Jarnerot, G., Consumption of Refined Sugar by Patients with Crohn's Disease, Ulcerative colitis, or Irritable Bowel Syndrome. Scand J Gastroenterol. 1983 Nov;18(8):999-1002. 
131. Allen, S. "Sugars and Fats: The Neurobiology of Preference." Am J Nutr. 
132. De Stefani E, et al. Sucrose as a Risk Factor for Cancer of the Colon and Rectum: a Case-control Study in Uruguay. Int J Cancer. 1998 Jan 5;75(1):40-4. 
133. Levi F, et al. Dietary Factors and the Risk of Endometrial Cancer. Cancer. 1993 Jun 1;71(11):3575-3581. 
134. Mellemgaard A. et al. Dietary Risk Factors for Renal Cell Carcinoma in Denmark. Eur J Cancer. Apr 1996;32A(4):673-82. 
135. Rogers AE, et al. Nutritional and Dietary Influences on Liver Tumorigenesis in Mice and Rats. Arch Toxicol Suppl. 1987;10:231-43. Review. 
136. Sorensen L.B., et al. "Effect of Sucrose on Inflammatory Markers in Overweight Humans" Am J Clin Nutr. Aug 2005; 82(2) 
137. Mohanty, Priya, "Glucose Challenge Stimulates Reactive Oxygen Species (ROS) Generation by Leucocytes," J Clin Endocrinol Metabol.. 2000, Aug:85(8) 2970-2973. 
138. Arumugam V, et al. "A High-Glycemic Meal Pattern Elicited Increased Subjective Appetite Sensations in Overweight and Obese Women." Appetite. 2007; [Epub ahead of print]. 
139. Smith RN et al. "The Effect of a High-protein, Low Glycemic-load Diet Versus a Conventional, High Glycemic-load Diet on Biochemical Parameters Associated with Acne Vulgaris: A Randomized, Investigator-masked, Controlled Trial." J Am Acad Dermatol 2007;57:247-256. 
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High blood sugar levels linked to memory loss

Honor Whiteman
Thu, 24 Oct 2013 10:29 CDT

New research suggests that people with high blood sugar levels, even those who do not have diabetes, may have an increased risk for developing cognitive impairment. This is according to a study published in the journal Neurology. 

Previous research has shown that people with type 2 diabetes - a disorder that causes a person's blood sugar levels to become too high - may increase the risk of dementia

According to the Mayo Clinic, diabetes is considered a risk factor for vascular dementia as it can damage blood vessels in the brain. This form of dementia is often caused by reduced or blocked blood flow to the brain. 

But researchers from Germany now say that even those without diabetes who have high blood sugar levels may be at risk for impaired memory skills. 

Scanning the hippocampus 

To reach their findings, the researchers analyzed 143 people with an average age of 63, who were free of diabetes or pre-diabetes (impaired glucose intolerance). 

The researchers excluded those who were overweight, consumed more than 3.5 servings of alcohol per day, and those who already had memory and thinking impairments. 

The participants underwent blood glucose tests and were required to carry out memory tests. One of the tests required subjects to recall a list of 15 words 30 minutes after hearing them. 

The researchers also carried out scans of the participants' brains in order measure the size of the hippocampus - a region of the brain linked to memory. 

Results showed that participants who had lower blood sugar levels obtained higher scores on the memory tests, compared with those who had higher blood sugar levels. 

In the word recall test, the researchers found that remembering fewer words was linked to higher blood sugar levels. They break this down, stating that an increase of 7 mmol/mol of a glucose marker called HbA1c correlated with recalling two fewer words. 

Explaining their findings, Agnes Flöel, of the Charité University Medicine in Berlin and study author, told Medical News Today:
"Clinically, even if your blood sugar levels are 'normal,' lower blood sugar levels are better for your brain in the long run with regard to memory functions as well as memory-relevant brain structures like the hippocampus. 

Scientifically, we were able to shed further light on the mechanisms mediating these effects. DTI-based (diffusion tensor imaging) measurements demonstrated that not only volume of the hippocampus, but also microstructural integrity is lower if blood sugar levels are higher."
Long-term glucose level management 

The researchers note that these findings could lead to a better understanding of the mechanisms underlying the effect of "chronically elevated glucose function and structure," and how these factors interact. 

Furthermore, the researchers say their research suggests that changes in lifestyle strategies looking at improving glucose levels long-term could be a "promising strategy to prevent cognitive decline in aging." 

"These findings are important because they indicate that even in healthy non-diabetic, non-impaired glucose tolerant individuals, lifestyle choices that tend to lower blood glucose levels in young and old individuals should be recommended," Dr. Flöel told Medical News Today

"These include, for example, avoidance of obesity (particularly in mid-life), consuming a diet rich in fibers, vegetables, protein, and whole-grain products and undertaking physical activity on a regular basis." 

Dr. Flöel added that individuals at risk, such as those with obesity and those over the age of 55, should have regular health checks that include the monitoring of fasting glucose and HbA1c levels for early detection and treatment of elevated glucose levels. 

The researchers add that further studies are warranted to investigate whether lifestyle interventions may have a significant impact on glucose control within non-diabetic and non-impaired glucose tolerant individuals.

Comment: In case this is not enough, you might want to read 146 reasons why sugar destroys your health.

Simple plant kills up to 98% of cancer cells - and stops diabetes

June 26, 2013
Simple plant kills up to 98% of cancer cells - and stops diabetes
I'm always looking for natural substances that throw a "monkey wrench" into the peculiar metabolism of cancer cells. It's vital these substances kill cancer cells and leave normal cells untouched. I've told you about some of my discoveries in the past. They include resveratrol, green tea, Seanol, and others. But today I'm going to tell you about another plant that safely starves cancer cells as efficiently as a powerful chemo drug. In fact, it even works on pancreatic cancer cells, which are particularly difficult to kill. 

This plant is a common vegetable from Asia called "bitter melon." It is popular among the long-lived population of Okinawa, Japan.

Bitter melon juice diluted to just 5% in water showed remarkable potency in severely damaging all four pancreatic cancer cell lines researchers tested. The bitter melon reduced the viability of two cancer cell lines by 90%, while it knocked off the other two lines by a staggering 98%. And it did so after just 72 hours of treatment!
In the past, I've told you about apoptosis. That's nature's way of dealing with wayward cells. They simply kill themselves. Bitter melon juice induced this programmed cell death along several different pathways. And even better, it also activated a pathway, which shows that it knocks out the cancer cells' metabolism of glucose. In other words, it literally starved them of the sugar they need to survive.
Do these lab dish studies apply to living animals? A resounding yes! University of Colorado researchers gave mice bitter melon at doses easily achievable in humans. The animals had a 64% reduction in pancreatic tumor size without side effects! This level of effectiveness beat the most commonly used chemo drugs for this lethal cancer.

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The dose used in mice translates to 6 grams of powder for an average-sized adult (75 kg). Big Pharma is rushing to find patentable petrochemicals to achieve what God put into the bitter melon fruit. It baffles Big Pharma that a simple plant can starve cancer cells of their fuel. You don't need any fancy chemicals to make it happen.
What's more, the actions of bitter melon may help diabetics as well. Researchers recently found that bitter melon ameliorates metabolic syndrome by its beneficial effects on glucose metabolism.
This is wonderful news. We won't beat cancer by any one approach. I believe it must be multifocal. In other words, beef up the immune system, detoxify, eliminate dental infections and toxic dental materials, alkalinize your body, oxidize the body with oxidation therapy, and give specific nutrients to throw a monkey wrench into cancer's peculiar metabolic pathways.
All cancer cells show disturbed energy production utilizing inefficient glucose fermentation. Bitter melon may be a huge pipe wrench to uncouple cancer's wayward energy production. You can find bitter melon at most health food stores and online.
Yours for better health and medical freedom,

Robert J. Rowen, MD
REF: Science News, 3-12-2013.

Thursday, November 28, 2013

Wednesday, November 27, 2013

High Glucose Linked to Poorer Memory, Even in People Without Diabetes

High Glucose Linked to Poorer Memory, Even in People Without Diabetes
Pauline Anderson
October 23, 2013


Higher levels of both short-term and long-term blood glucose markers are significantly associated with poorer memory and with decreased volume and microstructure of the hippocampus in persons without diabetes or impaired glucose tolerance (IGT), according to a new study.
The results imply that lowering blood glucose levels, possibly even to relatively low levels, might help preserve cognition, study author Agnes Flöel, MD, Department of Neurology and Center for Stroke Research Berlin, Charite-University Medicine, Berlin, Germany, told Medscape Medical News.
Strategies that help lower blood glucose levels include a healthy Mediterranean-type diet and regular physical activity, she added.
The study is published online October 23 in Neurology.
Direct Relationship
The cross-sectional study included 141 healthy persons (mean age, 63.1 years) who were recruited through advertising. Persons with diabetes, IGT, or neurologic disorders and those taking antidepressants were excluded.

Dr. Agnes Flöel
Researchers obtained blood measurements, including glycosylated hemoglobin (HbA1c), which reflects peripheral glucose levels of the preceding 8 to 12 weeks; fasting glucose; and insulin. They also carried out apolipoprotein E (APOE) genotyping.
Participants underwent cognitive testing using the German version of the Rey Auditory Verbal Learning Test. Researchers calculated hippocampal volume from MRI scans and assessed hippocampal microstructure by mean diffusivity (MD) estimated by using diffusion tensor imaging.
According to Dr. Flöel, this was the first time that this MD method provided data on the association between hippocampal microstructure and glucose metabolism.
The investigators found that lower performance on 3 memory tasks (delayed recall, learning ability, and consolidation) was associated with higher levels of both the long-term marker of glucose control (HbA1c) and the short-term glucose marker (all P ≤ .01).
For insulin, there was a "general trend going in the same direction" but correlations were less clear, and without the same direct relationship, said Dr. Flöel.
Potential Mechanisms
Memory performance was correlated with hippocampal volume (P = .001) and lower MD (P = .01), lower age, and, in part, lower blood pressure and female sex. Researchers did not find a statistically significant association between memory performance and APOE genotype, body mass index, Beck Depression Inventory score, physical activity, or smoking.
Lower levels of HbA1c were associated with larger hippocampal volume (nonsignificant trend; P = .06). The associations between lower fasting glucose levels and higher hippocampal volume did reach significance (P = .01). There was no significant relationship between hippocampal volume and insulin.
As for hippocampal microstructure, the researchers noted that lower levels of all 3 markers of glucose metabolism significantly correlated with lower MD within the hippocampus.
There was no significant association between glucose markers and volume or MD in brain areas other than the hippocampus (eg, gray matter and thalamus).
The hippocampus is particularly vulnerable to disturbances in metabolic supply, including glucose, said Dr. Flöel.
"Elevated blood sugar levels may damage the outer membrane of the cells, or decrease neurotransmitter levels, which would disturb signaling within and between hippocampal cells. Information transfer between cells, which is indispensable for memory encoding, storage and retrieval, would then be compromised."

Elevated blood sugar levels may also damage small and large vessels in the brain, leading to decreased blood and nutrient flow to brain cells or even brain infarcts, and this may further damage memory-relevant brain structures, added Dr. Flöel.

The current findings are in line with studies of patients with type 2 diabetes mellitus and IGT, but earlier research was unable to confirm the deleterious effects of nondiabetic glucose levels on cognition. This, said the authors, may be because of different methods for classifying glucose levels and varying cognitive tests used.
Prevention Research
The authors also pointed out that the current study used MRI with higher magnetic field strength, which offers a higher sensitivity of hippocampal volumetry and greater statistical power to observe significant associations.
Following a diet high in lean protein and complex carbohydrates (such as whole grains, vegetables, fruits, and fiber) and low in heavily refined foods will help lower blood glucose, said Dr. Flöel. Another important lifestyle strategy is regular physical activity.
How low is it safe to go in terms of blood glucose levels? According to Dr. Flöel, that depends in part on lifestyle. "If you're used to low blood sugar levels, you can go quite low," she said.
She likened this to the situation with blood pressure. "At one time, it was assumed that you needed a certain level to function, but that actually is not true. You can go very low and still maintain normal function, and it might actually be better in the long run."
Although the study uncovers the protective potential of lower blood glucose levels, the relationship between high blood glucose and poor memory "seems to be more linear" and changing recommended cutoffs may not make much of a difference, said Dr. Flöel.
On the other hand, what could be key is prevention, she said.
"There have been some initiatives to put prevention more on the agenda of dementia research," she said. "There has been so much money spent on treatment of Alzheimer's disease and it has already been established that this is not very successful. "
Dementia prevention strategies could include taking measures at an earlier stage to encourage physical fitness and control hypertension, blood lipids (including cholesterol and triglycerides), and now, possibly, blood glucose levels, she said.
Patients should have their fasting glucose and HbA1c levels measured as part of a regular medical check-up starting at age 55 years, unless there's a personal or family history of diabetes or the patient is obese, in which case the family doctor may opt for earlier and more intense monitoring, said Dr. Flöel. She pointed out that such tests are easy to do and are already carried out regularly in pregnant women.
Fresh Eyes
Commenting on the findings for Medscape Medical News, Marwan N. Sabbagh, director, Banner Sun Health Research Institute, Sun City, Arizona, said that the study looks at the link between glucose metabolism and cognition with fresh eyes.
"This is saying that immediate learning and A1c levels, and potentially even blood sugars, interact even in people who are nondemented, and I don't think anyone has looked at it that way before," said Dr. Sabbagh.
"The idea is that the lower the A1c the better your brain function. This is a very exciting development and clearly helps put a frame around the Alzheimer's discussion, but more importantly, it talks about how blood sugar metabolism and cognitive function directly interact."
The study opens "a whole new territory" because until now, HbA1c and blood glucose have been looked at only in the context of diabetes and the risk for diabetes, added Dr. Sabbagh. "Maybe we need to rethink our normalization of glucose with an eye toward cognition and not simply a diabetes risk."
The authors have disclosed no relevant financial relationships.
Neurology. Published online October 23, 2013.

Tuesday, November 26, 2013

Is Your Perfume Poison?

November 27, 2013 | 2,395 views

By Dr. Mercola
Spritzing on perfume or cologne is a daily ritual for many, not to mention that the vast majority of personal care products – shampoo, lotion, deodorant – contain fragrances of their own.
There’s a dirty little secret the fragrance industry would rather you not know about, however, which is the extreme toxicity of many of these products. Hidden behind their pleasant scents are typically chemicals linked to hormone disruption, reproductive problems, and even cancer.
Many perfumes sold at department stores, big-box retailers, and virtually everywhere else can aptly be described as poison – and this means that you could very well be sacrificing your health by wearing them…
‘Fragrance’ Can Contain Virtually Anything
I caution against using any synthetic perfume or cologne, or any other synthetically fragranced personal care product, as they're almost always loaded with synthetic chemicals that have been linked to cancer, reproductive toxicity, allergies, and more.
And although the US Food and Drug Administration (FDA) actually has direct authority to regulate harmful ingredients in cosmetics and personal care products, it doesn't exercise it… The Environmental Working Group (EWG) explains:1
“When you see ‘fragrance’ on a personal care product's label, read it as ‘hidden chemicals.’ A major loophole in FDA's federal law lets manufacturers of products like shampoo, lotion, and body wash include nearly any ingredient in their products under the name ‘fragrance’ without actually listing the chemical.
Companies that manufacture personal care products are required by law to list the ingredients they use, but fragrances and trade-secret formulas are exempt.”
What does this mean for a health-conscious person like yourself? When you purchase a fragrance, it could contain any number of the 3,100 or so stock chemical ingredients used by the fragrance industry. What blend is in most products you buy, exactly, is virtually impossible to ascertain, aside from testing it in a lab – and this is actually what the Campaign for Safe Cosmetics did…
14 Secret Chemicals Found, on Average, in Fragrance Products
Laboratory tests commissioned by the Campaign for Safe Cosmetics, and analyzed by EWG, found a total of 38 chemicals not listed on the labels in 17 name-brand fragrances (such as Chanel, Giorgio Armani, Bath & Body Works, Old Spice, Calvin Klein, and more).2
The average fragrance product contained 14 chemicals that were not disclosed on the label (along with another 15 that were listed!). The report noted:
“Among them are chemicals associated with hormone disruption and allergic reactions, and many substances that have not been assessed for safety in personal care products.
Also in the ranks of undisclosed ingredients are chemicals with troubling hazardous properties or with a propensity to accumulate in human tissues. These include diethyl phthalate, a chemical found in 97 percent of Americans and linked to sperm damage in human epidemiological studies, and musk ketone, a synthetic fragrance ingredient that concentrates in human fat tissue and breast milk.”
Who’s Looking Out for the Safety of Fragrance Ingredients?
The Federal Fair Packaging and Labeling Act of 1973 requires cosmetics companies to list ingredients on labels, but it exempts fragrance, leaving consumers in the dark about what’s in such products.
The FDA, however, is equally in the dark about fragrance ingredients, and has not assessed the vast majority of such chemicals for safety when they’re used in spray-on personal care products – and certainly not their much enhanced, synergistic toxicities when blended together.3 So if the FDA isn't doing the job of investigating the safety of these ingredients, who is?
The fragrance industry is allowed to regulate itself, through a trade association known as the International Fragrance Association (IFRA). This association is responsible for conducting safety tests to determine the ingredients safe for use for their own industry – but this association has not evaluated the majority of the chemicals either!
According to the Campaign for Safe Cosmetics’ report, 66 percent of the secret chemicals, and 19 percent of the listed chemicals, found in product tests have not been assessed for safety. Making matters worse, even for the chemicals that are tested, there are serious questions about whether the industry's research institute is really as "independent" as IFRA claims it to be. Dr. Samuel Epstein, M.D., chairman of the Cancer Prevention Coalition, and author of Toxic Beauty, warns:
"This testing is minimal and restricted to local effects on human skin, and short-term toxicity tests in rodents."
Which Toxic Poisons May Be Lurking in Your Favorite Fragrance?
The term “fragrance,” under US law, actually means a combination of chemicals that gives a perfume or cologne its distinct scent. These ingredients may be derived from petroleum or natural raw materials, or they may be produced synthetically. Perfume manufacturers typically purchase fragrance mixtures from companies that specialize in developing fragrances (known as fragrance houses) and then combine them to create a unique scent.4
It is this chemical combination that is typically kept protected as a “trade secret,” while other chemicals in the products (solvents, stabilizers, preservatives, dyes, and UV absorbers) may be listed on the label. So what is a typical fragrance actually made of? Some common offenders include:
  • Parabens: Synthetic preservatives known to interfere with hormone production and release.
  • Phthalates: Another synthetic preservative that’s carcinogenic and linked to reproductive effects (decreased sperm counts, early breast development, birth defects) and liver and kidney damage.
  • Synthetic musks: These are linked to hormone disruption and are thought to persist and accumulate in breast milk, body fat, umbilical cord blood, and the environment.
According to EWG:5
“An analysis of the chemical contents of products reveals that the innocuous-looking ‘fragrance’ often contains chemicals linked to negative health effects. Phthalates, used to make fragrances last longer, are associated [with] damage to the male reproductive system, and artificial musks accumulate in our bodies and can be found in breast milk. Some artificial musks are even linked to cancer.
And if you've got asthma, watch out -- fragrance formulas are considered to be among the top 5 known allergens, and can trigger asthma attacks.
The same kinds of chemicals are often used for fragrances in cleaning products, scented candles, and air fresheners. To avoid those unpleasant side effects, choose fragrance-free products, but beware labels that say ‘unscented.’ It may only mean that the manufacturer has added yet another fragrance to mask the original odor.”
Fragrances Impact More Than Just the Wearer
Have you ever gotten a headache because someone sitting next to you is doused in perfume? Or felt dizzy, nauseous, irritable, confused, or fatigued due to fragrances worn by coworkers at the office? These are signs that you likely have a chemical sensitivity to fragrance, and it's more common than you might think. So anytime you or someone else wears a fragrance, it not only poses a health risk to the wearer, but also potentially to anyone around him or her, who will be exposed to the scent whether they like it or not.
Our powerful attraction to fragrances is now being manipulated by advertisers and marketers to sell products, as well, raising some serious health and ethical concerns. Your sense of smell is one of your most primitive senses and is hard-wired deep into primitive areas of your brain. According to Dr. Stuart Firestein of Columbia University,6 your olfactory system is very closely connected to your limbic system, which is said to contain your most basic drives. So it's not surprising that scent is powerfully connected to both emotion and memory.
Product manufacturers know this, and as a result fragrances are added to far more products than you may realize, often to mask the odor of noxious chemicals but also to appeal to your emotional side. Fragrances are even added to medications (inhalers and sports creams), furniture polish, dental floss, nail polish, paper, some disposable razors, and even construction materials such as paint and varnish. Many stores now use "scent branding" to draw people in, like bees to honey—and KEEP people in. Customers in ambient-scented stores have been found to shop for 20 to 30 percent longer.7
Non-Toxic Fragrances Are Available
Avoiding toxic fragrance does not mean that you must forgo all pleasant scents in your home or personal care products, as truly natural options are available (although if you are sensitive keep in mind that botanical extracts can also cause reactions in some people).
Organic essential oils are one option (you can even add them to your own non-fragranced lotion, for instance), and may be found in some safe fragrances that are 100 percent naturally derived. This includes essential oils and isolates that come from botanical ingredients such as flowers, fruits, seeds, bark, leaves, wood, and other natural raw materials.

They may cost more, and the scent may only last a couple of hours after each application, but they won’t pose the health risks of synthetic fragrances. Another option, of course, is to forgo fragrance entirely… in fact, a woman’s natural scent has been found to be more seductive than perfume,8 scoring another point for the power of nature!

Five important go-to detoxifiers for every home farmacy

Wednesday, November 27, 2013 by: Lance Johnson
Tags: detoxifiers, home farmacy, natural medicine



(NaturalNews) For the health of the nation to change, individuals must stop relying on pharmacies and must instead start creating their own farmacies at home.

While pharmacies carry drugs that cover up symptoms, a personal farmacy provides beneficial herbs, spices, roots, vegetables, nuts, fruits, barks, clays, seaweeds and berries that come straight from a garden or are wild crafted from nature. These natural substances don't block normal bodily functions like pharma drugs do, but instead work in a purifying way at the cellular level without bringing all the harmful side effects. These natural substances are curative in a way that works with the body's natural processes. More importantly, using natural substances is a great prevention strategy.

Naturally anti-inflammatory, antimicrobial and antiseptic, the following five natural resources are a must-have for any home farmacy. This beginner's list contains five staple, go-to detoxifiers that are perfect in the fight against toxins, cancer and disease.

One: Apple cider vinegar with the mother
Apple cider vinegar is an inexpensive go-to remedy with a multitude of uses. As a daily tonic, a couple of teaspoons of apple cider vinegar in a shot of water before meals provides necessary nutrients, probiotics and enzymes which aid in proper digestion and nutrient absorption. Apple cider vinegar is only medicinal when the "mother" is still intact. Unlike processed vinegars, which have been distilled and stripped of beneficial nutrients and enzymes, raw apple cider vinegar contains the "mother," which is a stringy, web-like substrate that floats in the vinegar. This "mother" passes on gut-friendly bacteria and pro-digestive enzymes. ACV is quick to cure stomach ailments and alkalize the body to prevent disease.

Two: Turmeric, curcumin
Turmeric, containing the active ingredient curcumin, is an anti-inflammatory, blood-purifying powerhouse. Many studies now report curcumin's skin-protecting, cancer-killing properties. Safe, effective and affordable, turmeric should be purchased from an organic source and utilized weekly as a great preventative medicine and cooking spice. As a natural detoxifier, turmeric cleanses the blood, purifying the liver and kidneys in the process. Used externally, it can remove boils. Used internally, it can aid in removing cysts.

Three: Bentonite clay
Bentonite clay comes from the Earth and can be mixed in water to form a paste. Used externally, it can be applied and wrapped on skin conditions like poison ivy to help draw the poison out. Under normal circumstances, bentonite clay can be used as a facial mask to cleanse the pores, as well as stopping stinky foot odor and diaper rashes, to name a few benefits. Internally, bentonite clay is a natural colon cleanser. With its strong negative ionic charge, it attracts heavy metals, toxins, harmful bacteria and pesticides, removing them safely from the body in bulk off of cached colon walls.

Four: Zeolite clinoptilolite
Many companies now sell zeolite clinoptilolite in easy-to-use bottles. The best forms of zeolite are in micronized form. The micronized dispersion method allows tiny lava mineral zeolites to travel with water into the hard to reach cells of the body. Zeolite attracts and traps heavy metals and radioactive particles that have been stored up in the cells of the body. With the toxins now trapped in zeolite's dynamic structure, they are then flushed out of the body through body's waste systems. Zeolite is great to have during a time of toxin exposure and is great for anyone wanting to detoxify regularly from constant environmental exposure to pollutants.

Five: Activated charcoal
Activated charcoal comes in a black powder and can be mixed in water to form a paste for external cleansing purposes. As a natural astringent, it can be diluted in water and consumed for internal detoxification. During a time of foodborne illness, chemical or drug poisoning, activated charcoal should be used first to help remove the poison and bacteria from the body. Activated charcoal should be in every emergency kit. It is quick and effective.

Sources for this article include:

About the author:
Inspired by powerful changes in he and his family's own health, Lance Johnson is excited about the future of nutrition, cellular detoxification, and organic products. 

As an avid, everyday learner and researcher, Lance believes real health opportunities exist outside of the mainstream medical industry. 

Passionate, he has begun creating an all natural products movement from the ground up at: 

Pick up a stick of all natural deodorant or a few bars of Liberty Soap from the Free Spirit online store.

And keep in touch for more empowering health information at