In the last article, I went into more detail about carbohydrates and disease. In this article, I will examine other problems caused by excess sugar.
Sugars feed candida (yeasts), fungi, other pathological (toxin-producing) organisms, and cancer cells.
Sugars interfere with the transport of vitamin C, because both use the same transport system. Vitamin C’s immune, virucidal, bactericidal, collagen- and elastin-building, and tissue ‘glue’ (mucopolysaccharide) forming functions are inhibited by sugar.
Sugars cross-link proteins, leading to aging and wrinkles even in young skin. Hard fats, those made from sugars and those that come from foods, encourage the production of pimples. Teenagers beware!
High blood sugar inhibits the release of linoleic acid from storage in fat tissues, and thereby contributes to essential fatty acid deficiency. LA present in our body remains stored, unable to fulfill its functions. In spite of the presence of adequate LA within us, we may be functionally deficient in LA.
Finally, lack of fiber in refined carbohydrates slows down the speed at which foods pass through our digestive tract. They remain in our colon too long, serve as food for harmful bacteria that produce gas and toxins, and can cause our colon to become inflamed (diverticulitis) and ballooned (diverticulosis). Lack of fiber also causes constipation – it is so consistent in this effect that white (fiber-poor) bread was used in the 1800s to stop diarrhea because of its reliability in plugging up the colon.
Lack of fiber also results in liver-weakening toxin reabsorption, hemorrhoids and varicose veins, and encourages the development of bowel cancer. Fiber helps remove excess cholesterol and bile acids from our body, preventing their re-absorption and recirculation. Fiberless refined sugars are of no help in this matter.
Sugars thus play a considerable role in causing fatty degeneration and degenerative diseases by contributing to the fat and cholesterol our body must carry; by depleting our body’s stores of vitamins and minerals; by interfering with essential fatty acid, adrenal gland, and immune system functions; and by their lack of bulk and fiber.
In the final article in this series, I'll discuss how the history of sugar consumption has brought us to this place.