What do sugar cravings, depression, brain fog, poor memory
formation, ravenous hunger, over-eating, learning disabilities, daytime
sleepiness/fatigue, obesity, Type 2 Diabetes, Altzheimer’s (also known as Type
3 Diabetes) and Non-Alcoholic Fatty Liver Disease share in common?
According to a 2008 US Department of Agriculture report, in
2005 Americans ate on average 150 lbs of sugar every year, with the average
American consuming 30 teaspoons of added sugar per day. The report recommends Americans cut down to
an average of 8 teaspoons per day.
Where does all this sugar come from? Soft drinks are a major source. For example, just one 12 oz can of Coca Cola
shoots about 10 teaspoons of rapidly absorbed sugar into the bloodstream and
brain. Disguised by salt, added sugars
are hidden in processed foods. Read the
carbohydrate counts on nutritional panels and you may be surprised at how much
sugar processed foods contain.
Another important sugar (glucose) source, one that few
people know about, is grain products. Grains
tend to be highly processed, and even unsweetened grains rapidly turn to sugar
when digested. Boxed and cooked cereals,
even when unsweetened, represent bowls of sugar to our bodies and brains. Adding refined sugar compounds these effects.
A significant traditional source of grain in the American
diet is bread. We are told that whole
wheat bread is good for health, and USDA dietary guidelines urge us to eat 6
ounces of grain every day (the equivalent of 6 slices of bread), and make half
our grains whole grain. School lunch
programs require grain servings with every child’s lunch, scheduled to become
whole grain rich by school year 2014-2015 http://bit.ly/ZAd5kI
But when scientists at University of Guelph tested the
theory of “healthy whole wheat bread” the results were surprising http://bit.ly/13MTFIS Whole wheat bread delivered more sugar to the
bloodstream than white bread, and much more than white sourdough bread. Other sources report two slices of unsweetened
whole wheat bread quickly deliver more sugar to the blood stream than white
sugar, and many candy bars.
What do high dietary sugar and carbohydrate loads do to the
brain? For one thing they stunt
production of brain-derived neurotrophic factor (BDNF). BDNF is essential to the formation of
memories and robust brain function.
Without it we are lost. Another
problem: Glycation. Sugar makes a great
preservative and stiffener. Fruits with
added sugars become fruit leathers.
Sugaring (glycation) makes your arteries stiff, too. http://bit.ly/13PPCvf
Stiff (as opposed to flexible) arteries are fragile and more easily damaged. Artery
damage increases the chance of strokes and heart attacks.
Our brains were never meant to endure the high sugar loads
of the Standard American Diet (SAD).
Excess blood sugar from the sugars and starches in a typical American
diet (55-65% carbohydrates) leaves us dull, sleepy and fatigued during the day. It saps us of the ability to concentrate, and
contributes to poor sleep at night. Sugars and starches feed our cravings to
eat more sugar and starch. Over time,
sugaring our systems can make the brain less sensitive to insulin, leading to
Type 3 Diabetes, also known as Altzheimer’s dementia. This subtle process spans decades in
adults. Sugar and grains, especially
whole grains, rob us of nutrients such as magnesium, which protects the brain
and is involved in more than 1000 enzymatic processes in the body. About 70% of Americans are magnesium
deficient. Constipation, “brain fog”,
jaw clenching overnight, headaches (especially migraines and caffeine
withdrawal headaches), depression, tremors and muscle cramps are some of the
symptoms of magnesium deficiency. As if
this isn’t enough, empty calories from sugars and grains replace the nutrient
dense foods we need, leaving us malnourished and sick.
Children are sensitive to high sugar loads. The child who eats a cereal of refined starches and sugars in the morning is likely to crash at school before lunchtime when his or her blood sugars drop. Blood sugar drops (hypoglycemia) are common in children and adults on high carbohydrate diets. These episodes promote attention deficit symptoms, anxiety and irritability.
So it seems we become fat and mentally ill via stealthy
foods common to the Standard American Diet.
Hidden sugars in foods we think are good for us are making us sick. Grains, modern wheat in particular, were
never meant to be consumed in great quantities, and certainly not daily, by
human beings, or our companion animals. Just
check out the ingredients in foods eaten by obese, sluggish and sick cats and
dogs suffering from diabetes, arthritis, dental plaque and gum disease.
Dental plaque, tooth decay, tartar and gum disease are the
first signs of a diet gone wrong.
Fermentable carbohydrates, including but not limited to sticky, sugary
foods, dried fruits, fruit juices, potato chips, and grain products, contribute
to these conditions. Prevention is
key. A good rule of thumb is: if it
decays teeth and causes gum disease, don’t eat it. If you don’t know which foods to avoid, ask
your dentist.
An interesting, albeit sad, video on how diabetes and tooth
decay travel together to a population that did not experience them before: http://bit.ly/10W8gFf
Here’s to your health!
Excellent article. I knew most of the general info, but not the detail about magnesium and migraines.
ReplyDeleteI have found it rather obvious that he modern superstitions called "medical science" (especially in regard to diagnosing something as "incurable") are modeled on the language of demonic possession:
http://jrfibonacci.wordpress.com/2012/09/25/the-myth-of-incurable-illness/
What was not obvious at first is that my own history of high-carb diets could have been a factor in the inability to recognize the obvious. Of course carb-eaters are slow to get the simplicity of these issues. That may be because they are carb-eaters. ;)
Thank you for your critique, JR. You have an interesting perspective on this.
DeleteWell Said Dr. Childers!
ReplyDeleteThank you, Dr. Curtis. I appreciate your comment and am glad the message came through.
ReplyDeleteDr. Childers, I was at your presentation this month in Salem. I tried to take notes but missed a few things. Can you tell me the amount and what kind of magnesium to take and also Vit D. Thank you so much
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteMom Mom, Thank you for attending my presentation for the Salem Chapter of the Weston A. Price Foundation. It was my pleasure to speak there and to interact with such a food-savvy audience.
ReplyDeleteI've included some shortcut links below but they may not show up as hyperlinks you can use. If so, you can highlight the link, copy it and paste it in your address bar then press 'enter' or 'return' on you keyboard to reach the sites.
The best way to answer your question about Vitamin D is to direct you to the Vitamin D Council, the experts on Vitamin D: http://bit.ly/1259aZw This article instructs folks as to prudent ways to get Vitamin D from the sun (the best source), from supplements and other sources.
Your question about magnesium (Mg) is an important one. This article from the University of Maryland gives a nice description of potential consequences of magnesium deficiency: http://bit.ly/14BqgBb I would add leg and foot cramps, grinding one's teeth, constipation and poor morning appetite to the woes listed on that page.
Mg is one of the vitamins and minerals recommended by the Vitamin D Council recommends accompany Vitamin D http://bit.ly/17IhZBE We should be able to get Mg from foods but soils, phytates and other impediments to Mg availability are rampant in our food supply. Bone broth from pastured animals and leafy greens, particularly combined, should give us enough but to be certain many take supplements.
Mg supplements should not be taken without a physician's permission in cases of heart and kidney disease. There may be other contraindications for magnesium as well. For healthy persons, when it comes to supplements I recommend Jigsaw Magnesium with SRT. I declare no financial interest in this company, but I've tried every high end formulation of Mg on the market and believe this particular one has the greatest benefits with the fewest side effects for myself and my patients. The recommended twice a day dose delivers enough bioavailable Mg for most people. Other good formulations include MgCitrate, MgMaleate, MgGluconate, MgGlycinate, MgLactate and others. Avoid MgOxide and MgHydroxide as these are of low bioavailability and poorly absorbed. Avoid MgAspartate and MgGlutamate as they are potentially excitotoxic to the brain. To prevent common side effects, such as stomach upset and diarrhea, Mg supplements should be taken with meals.
I hope this helps. To your health!
Mind blowing! Thank you!
ReplyDelete