Sugar And Cancer Risk
Vegucation Over Medication
Dr. Bobby Price
Plant-Based Pharmacist; Fitness & Nutrition Expert
Sugar And Cancer Risk
Cancer Risk. During the winter months, it’s common knowledge that patients are always the sickest. This is most often attributed to the change in weather that begins in early October and lasts until April. But let’s examine how eating habits and culture play their part: In late October, everyone gears up for Halloween by purchasing grocery carts full of candy to the tune of $2 billion in sales. Kids and adults alike return home with their sacks of ‘white gold’ and consume this acidic food for the next week or two. Roughly three weeks later, everyone is sitting at the Thanksgiving dinner table, stuffing themselves as plump as the turkey with slices of ham, chunks of turkey, cranberry sauce, stuffing, green bean casserole, macaroni, potato salad, rice, yams, soft drinks, juices, sweet tea, pies, cakes, cookies, and other goodies. Then that is followed up by seconds at the dinner table and take home plates. What is interesting is that the sleepy stupor and drunk-like state that ensues is often associated with the tryptophan in turkey, but it’s actually our biology shunting blood from the limbs to the abdomen, sedating the brain into sleep to divert energy towards the digestion of all the acidic foods you just consumed. No sooner than you’re thankful for all the giving, Christmas arrives, and you’re right back at it, with Christmas parties at work, the in-laws, your family, and then friends. Cancer Risk.
Cancer Risk. With all the before mentioned foods, only now with several glasses of eggnog on top. Once all the presents are exchanged, and the leftovers have run dry, New Year comes steaming around the corner. Glasses and bottles of high-calorie alcohol are poured on top of all of the mischievous nutritional behavior of the past three months. Here’s an epiphany that will knock your socks off: Why does the infamous flu season tend to rear its ugly head the same time every year? You got it! There’s nothing special about the annual strains of flu bug (by the way, the predictions of which represent purely educated guesswork because the vaccines need to be created at least six months before every ‘flu season’). No matter if it’s bread, pies, cake, macaroni and cheese, potatoes, juice, or cranberry sauce, it’s all processed sugar in the body that will create an acidic and toxic internal environment prime for infection and disease. What is unique about the flu season is the impact of cold weather on our immunity, stress, and our holiday food choices. Cancer Risk.
Cancer Risk. In a lowered immune state, the body becomes susceptible to everything from the common cold to cancer. The immune system isn’t just our alarm system; it’s an army designed to detect and eliminate any intruder that could compromise your health. Our bodies are made of trillions of cells that are constantly being regenerated. Some of the cells end up going rogue and become cancerous. This isn’t just for those who develop cancer; this holds true for everyone. Cancer Risk. Unbeknownst to you, your immune system has natural killer cells (NK cells) to stomp out these cancerous cells on a daily basis. These cancerous cells are marked for death, terminated, and then engulfed so that they can be eliminated from the body. When the immune system is compromised, these cells go undetected, and cancer growth eventually manifests itself as disease. There are three key components that contribute to our immune system being compromised: toxicity, estradiol (1 of 32 estrogens), and sugar. All cancer cells, no matter where they accumulate in the body, are the same. They all eat sugar and excrete lactic acid. In the same way, lactic acid accumulates after vigorous exercise in the muscles; this lactic acid will eventually make the entire body acidic, creating a condition known as metabolic acidosis. Cancer Risk.
Cancer Risk. Here’s where it gets dangerous. In an attempt to buffer the acid, the body will begin pulling from alkaline reserves again. The liver as a protective measure will start converting the lactic acid back into sugar (glucagon). And this is how the liver becomes a slave to the process of feeding cancer. The evidence for this can be seen when we use positron emission tomography scans (PET). PET scans use radioactive tracers, typically in the form of glucose, to show the differences between healthy tissues and diseased tissues such as cancer. Of course, all tissues in the body are capable of absorbing glucose, but cancer cells use a much more significant amount of energy and thus more glucose when compared to healthy tissues. Our ignorance of what is and isn’t sugar is part of what’s killing us. The saying what we don’t know can’t hurt us couldn’t be farther from the truth. Sugar is so cleverly hidden behind the mask of ‘healthy’ that we’re eating and drinking it by the barrels with reckless abandon. ‘Fat-free’ is now just a synonym for ‘sugar heavy.’ What they don’t explain is, all that excess sugar will be converted into fat in the body. So think about that next time you’re eating fat-free yogurt after a workout. Cancer Risk.
Cancer Risk. One of the biggest lies ever told was ‘sugar-free’ drinks like Coke Zero. If you think a sugar-free drink is too good to be true, it’s probably because it is. I’m not picking on Coke because, the truth is, the majority of other soda drinks are just as horrible. But Coke makes itself an easy target. They began promoting Diet Coke as a ‘guilt-free’ alternative in the 1980s. The drink didn’t go over well with men because they associated the word ‘diet’ with being feminine. So, in 2005, they reinvented the drink and gave it the new name ‘Coke Zero.’ Cancer Risk. When we compare regular Coke to Coke Zero in relative terms, it seems to be a much healthier alternative. Regular Coke contains 44 grams of sugar, all derived from HFCS, and 140 empty calories totally devoid of nutrients. So the idea of a soda with no sugar and zero calories sounded like we finally could have our cake and eat it too. But what you don’t know is, the Coca-Cola chemists have a secret sauce: the combination of two artificial sweeteners called aspartame and ace sulfate potassium. All of the studies performed by the food industry have shown that aspartame is safe, whereas all independent studies have demonstrated that aspartame is a neurotoxin capable of increasing the risk for attention deficit disorders, Alzheimer’s, autoimmune disorders, diabetes, and cancer. Cancer Risk.
Cancer Risk. Artificial sweeteners trigger the brain to produce intense sugar cravings that lead to overeating. This probably explains why refills are free at fast food restaurants and sodas are so cheap. What it doesn’t explain is, why is there HFCS in the hamburger bun and ketchup? But who are we kidding at this point they’ve laced everything from baby formula to pasta sauce with added sugar to tantalize our taste buds. As you debate between which of the added sugars are the healthiest option—agave, stevia, or brown sugar—the truth remains: There is no healthy version of added sugar. Any sugar that has been extracted then adulterated can be detrimental to your overall well-being. No, you won’t die by having a cube of sugar in your green tea, but Americans are consuming twenty tea spoons of added sugar on a daily basis. At some point, we have to accept that we don’t have a sweet tooth; what we really have is a well-masked addiction.
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