Archive | April 2012

Hidden sugar, the hidden danger

In the past, our ancient ancestors only ever encountered sugar in it’s natural forms and in some of those forms only ever seasonally. Fruit, for example was only available to ancient humans in the autumn when our ancestors would eat it while it was available because it helped them to put on weight, building up stores of fat for the winter. Honey is only made by bees in the summer, so way before any form of preservation of fruit and long term storage of honey was discovered or became possible, seasonal access to high sugar foods was all that there was.

Today, sugar in its natural and processed forms is available all year round. Fruit is shipped in from other continents when it’s not available here. Refined sugar is abundant, relentlessly added to processed foods and is made into what we call cereals. Sugar is found in massive quantities in places you would never expect it. One 1.5 ltr bottle of Volvic flavoured water, when tested, contained, amongst other things, no less than the equivalent of 16 cubes of sugar. It’s this year round availability and hidden sugar that is the problem.

In the 1930’s the average person consumed the equivalent of 2 bags of sugar per year. In 2009 this figure had risen to 72 bags, that’s a 36 fold increase in sugar consumption in just a generation or two.

Kate Walker from BeNiceToYou.com said “Is it really any surprise that we have rampant diabetes and obesity problems? It’s not just the 2 cubes of sugar you put in your tea that’s the problem, that’s sugar that you choose to eat. It’s the sugar that you don’t know about that’s the problem,  it’s the 10½ cubes in the 500ml bottle of Coke you had with the 28 cubes in the 500ml tub of Ben & Jerry’s Phish Food Ice Cream, it’s the 16 cubes in the McDonalds milkshake or the 9½ cubes in the Starbucks hot chocolate, all of which are sweet and we know they contain sugar, but not how much. Sugar is everywhere, even in things that aren’t that sweet,  what about the 6½ cubes in the Dolmio Bolognese sauce you serve up to your family on top of spaghetti, which is made from flour and acts exactly like sugar in the body.  And swapping sugar for sweeteners is not a great move either. Sweeteners create a false feeling of satiety that fools the body into thinking it has had sugar by triggering physiological responses, but doesn’t fool the brain, which says, that wasn’t sugar, give me sugar now and creates an endless cycle of craving for more sugar.”

The food manufacturing industry is all about adding “perceived value” to the cheapest ingredients, that provide little to no nourishment, to make a profit at the expense of your health.  Sugar is one way they do this, the Volvic flavoured water is a perfect example, water is cheap and so is sugar, mix them together, bottle it and sell it for £1 or more. People on diets who are told to drink plenty of water, but don’t like plain water, may take a bottle of Volvic touch of fruit lemon and lime to work get through it at their desks during the day.  Parents send their children to school with a small 50cl bottle in their lunchbox. Would they do this if they knew it contained 5½ cubes of sugar?

Processed food is killing us.

90% of the food we purchase is processed food, while processed foods account for most of the sugar in our diets (hidden sugar) and a cocktail of over 3000 different chemicals that are legally added during manufacturing, of which 400-800 of these chemicals are stored in the fat cells of each of us, fat cells which are created by the overconsumption of sugar.

There exists a thing called the GRAS list, which is a list of chemicals Generally Recognised as Safe and the interesting word in that name is “generally”, because who really knows what can happen when you mix together up to 3000 chemicals and put them into a human? What you can expect is damage, disease and mutation. The really worrying thing about the GRAS list is that if it’s on the list, the food manufacturer doesn’t have to mention it on the label. The logical extension of this is that the only things that the food manufacturer is putting on the label is the things they want you to know about, because it helps them to sell the product, and things that are NOT on the GRAS list, i.e., not generally recognised as safe.

If you think that this is scaremongering, I urge you to seek out the GRAS list and take a look at the sort of things that are being added to processed foods and sold to us by the food manufacturing industry as healthy. A 1.5 ltr bottle of flavoured water from a major manufacturer, when tested, contained no less than the equivalent of 16 cubes of sugar, 2 preservatives, a half a teaspoon of salt and the words “Contains a source of Phenylalanine” on the label, which is a recognised neurotoxin in quantities exceeding your ADI (Acceptable Daily Intake), like you can even monitor your ADI of a brain poison so liberally used in food manufacturing.

The food manufacturing industry is all about adding “perceived value” to the cheapest ingredients, that provide little to no nourishment, to make a profit at the expense of your health. If anyone needs proof that this is true, then they need look no further than any number of time lapse videos available on YouTube that show how little decay there is to a McDonalds burger and fries over an entire month of being exposed to the elements. We can assure you that these videos are not spoofs because we have undertaken the experiment ourselves with precisely the same results. This links to a good example http://www.youtube.com/watch?v=aMgsoAsLVWw  180 days old and still looking like it did on day 1.

So it lasts for ages without decaying, why does this matter, you may ask? Why this matters is because it is the perfect example of how highly processed foods contain so little nourishment that even bacteria and enzymes, which will usually eat anything perishable, won’t touch a McDonald’s meal. It may well be made from 100% beef, but it’s beef that has been processed beyond all recognition. If you left a steak out for a month it would be mush, turned green and black by fungus and listeria. This doesn’t happen to the Mac, why? Because it contains so many preservatives that it simply cannot be digested by the things that would normally break down food in the environment. Unfortunately for us, we also break down food with bacteria and enzymes in our stomachs, which means eating the Mac meal is a valueless, pointless exercise devoid of any nourishment your body can access. A Mac meal is nothing more than a plateful of empty calories and more chemical preservatives than you can shake a stick at.

Kate Walker from BeNiceToYou.com, the inventors of VitalTrack® says “The food manufacturing industry wants us to count calories because it leaves you so focussed on the energy in the food that you lose sight of what else of value, if anything, is in there. It’s the nourishment, vitamins, minerals and amino-acids in food that become the building blocks of new cells. The chemicals added to processed foods interfere with the body’s ability to access whatever little nourishment the processing hasn’t removed and so the body creates fat cells to store the chemicals that have been added to the food. It’s important to ensure that your food contains nourishment and nourishment is found in un-processed foods.” VitalTrack® allows you to see how little nourishment there is in the processed food you eat and you can access the VitalTrack® at BeNiceToYou.com