[highlight]“Cancer cells consume sugar about 19x faster than healthy cells. This is the technology behind the PET scan for detecting cancer metastasis and tumor detection.”– Dr. Murray Susser, MD[/highlight]
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Recent studies from several reputable research groups conclude that regular consumption of sugar can cause as well as excite the progression of some cancers. Today, the average sugar intake in the U.S. is 22 teaspoons per person per day, which is four times the amount that the World Health Organization suggests is allowable.
Those who indulge primarily in the SAD (Standard American Diet), which includes lots of factory farmed meat and junk foods saturated with refined sugars or high fructose corn syrup (HFCS), which processed foods use even with their non-sweet products to keep you addicted, along with all those refined carbs in refined grain baked products, are adding fuel (literally) to the fire of cancer.
The Warning Is 80 Years Old
Mainstream oncology ignores this 1930s Nobel Prize discovery by Otto Warburg, aka the “Warburg Effect”: When normal cells begin to lack oxygen respiration to utilize glucose and nutrients metabolically for cellular energy, they depend on fermenting sugar to thrive without oxygen and become cancerous.
Sweet Foods Were Once Safe
“Sugar is a deep, deep ancient craving,” said Daniel Lieberman, an evolutionary biologist at Harvard University and author of “The Story the Human Body: Evolution, Health, and Disease.” Sugar offers more than just energy — it helps us store fat, too. There are no “poisonous” sweet foods in nature. Salty, bitter or sour tastes raise our alarm but not sweet.
Opt For Natural Sugars If You Must
There is no mental resistance to natural sugars. This means that nothing in nature that is sweet is also toxic. Our taste buds tell us that “this is good, eat all you want safely.” Unfortunately, many of us have taken that message seriously and that is what gets us into trouble. We can become addicted to sugar even quicker than to nicotine or caffeine. Natural sugars, like molasses, agave nectar, honey and maple syrup, are packed with antioxidants that protect your body from cancer. Even though these sweet options are natural, they still have about the same amount of calories as regular sugar. So, it’s important to stick to the recommended daily serving for sugar. I recommend no more than 1/2 teaspoon of honey or maple sugar per sitting.
Avoid artificial sweeteners
Do you use artificial sweeteners over sugar? Some studies done with laboratory animals have found links between artificial sweeteners and cancer. But, no proof exists yet that says artificial sweeteners definitely cause cancer. This is why Shaklee does not use or endorse the use of artificial sweeteners like Splenda or Nutrisweet. By the way, Splenda is a chemical product of table sugar and chlorox bleach hence the sub heading “made from sugar!”
Dr. Shaklee Said in, A Study Course In Nutrition, page 68.
The average fat person will make the mistake of eliminating (?) fatty foods from her diet, but holding on for grim life to the sweets and starches! It is the sweets and starches which are adding the pounds to our supposed-to-be dieting friends.
High Sugar Intake Goes Mostly To Fat Before It Is Burned As Fuel For The Cell
When we eat table sugar, our bodies break this down into glucose and fructose. Importantly, fructose appears to activate processes in your body that make you want to hold on to fat, explains Richard Johnson, a professor in the department of medicine at the University of Colorado and author of “The Sugar Fix.” At a time when food was scarce and meals inconsistent — hunting is significantly less reliable than a drive-through — hanging on to fat was an advantage, not a health risk.
Why Shaklee Uses Stevia
For the past two decades, Shaklee has considered using stevia as the primary sweetener along with cane sugar in many of the protein and sport drinks. The problem was the American taste buds did not like the sometimes bitter aftertaste. The science has gotten better! Rebaudioside A (Reb A) is the least bitter compound among these glycosides and what is used in the new Shaklee Life Shake. Highly purified extracts containing Reb A are the only ones currently approved for use as sweeteners in the U.S..
Stevia Is Earth Friendly
In a 2013 study, the carbon footprint of stevia was shown to be 79% lower than high fructose corn syrup (HFCS), 55% lower than beet sugar, and 29% lower than cane sugar, based on industry production standards. As stevia is intensely sweet it typically requires only a fifth of the land and much less water to provide the same amount of sweetness as other mainstream natural sweeteners.
There are 150 species of stevia, all native to South and North America. The sweetness of the stevia leaves is caused by eight glycosides contained within them. These glycosides are stevioside, rebaudioside A, C, D, E and F, steviolbioside, and dulcoside A. Stevioside is the most abundant of these components; the leaves of some cultures contain up to 18% stevioside.
A Long History
Although it was not until the 19th century that scientists began seriously investigating stevia, the indigenous people of Paraguay were using the plant as early as the 16th century to sweeten drinks and medicines.
French chemists identified stevioside in 1931 and its use expanded. In the 1950s, Japan began growing the stevia plant as a crop.
Countries with a history of using stevioside as a no calorie sweetener include Japan, China, South Korea, Taiwan, Israel, Brazil, Uruguay, Paraguay, Columbia, Thailand, Germany and Malaysia.
Some of the common and trade names for stevia sweeteners are Enliten, PureVia, Rebaudioside A/Reb A, Rebaudioside B, Rebaudioside C, Rebaudioside D, Rebiana, Stevia, Steviacane, Steviol Glycosides, Stevioside, Stevia Extract In The Raw, and SweetLeaf.
Health Benefits Of Stevia
Research has shown that stevia sweeteners do not contribute calories or carbohydrates to the diet and do not affect blood glucose or insulin response, which allows people with diabetes to consume a wider variety of foods and comply with a healthful meal plan.
A randomized controlled trial over 16 weeks had 122 participants take four doses of approximately 330 mg of steviol equivalents over the course of a day. Compared to placebo, there was no impact on blood sugar levels. For this study, >97% rebaudioside A was used.
The studies reported minimal to no effects on blood glucose, insulin levels, hypertension and body weight. In one study showing minimal effects, subjects with type 2 diabetes reported reduced postprandial blood glucose and glucagon response after a test meal of stevia versus placebo.
2) Weight control
The causes of overweight and obesity around the globe are quite complex and include factors such as an increase in physical inactivity due to increased sedentary time and increased intake of energy-dense foods that are high in fat and added sugars.
The intake of added sugars has been shown to contribute an average of 16% of the total calories in the American diet, and has been linked to weight gain and adverse effects on glycemic control.11
Plant-based, zero calorie stevia can be part of a well-balanced diet to help reduce energy intake without sacrificing taste.
Replacing just 25g (about 6 teaspoons) of nutritive sweeteners in foods and beverages can provide a 100-kilocalorie reduction which is why Shaklee has reduced the sugar and added stevia.
Steviol glycosides are poorly absorbed in the body and pass through the upper gastrointestinal tract, including the stomach and small intestines, fully intact.
Once steviol glycosides reach the colon, gut bacteria hydrolyze steviol glycosides into steviol by snipping off their glucose units. Steviol is then absorbed via the portal vein and primarily metabolized by the liver, forming steviol glucuronide, before being excreted in the urine.
Research has shown that there is no accumulation of stevia (or any byproduct of stevia) in the body during metabolism. It is a result of this essentially poor absorption in the digestive tract which ultimately contributes to the fact that stevia has zero calories and does not raise blood glucose or insulin levels when digested.
4) Pancreatic cancer
Stevia plant has many sterols and antioxidant compounds like triterpenes, flavonoids, and tannins. Some of flavonoid polyphenolic anti-oxidant phytochemicals present in stevia are kaempferol, quercetin, chlorogenic acid, caffeic acid, isoquercitrin, and isosteviol. Studies have found that kaempferol can reduce the risk of pancreatic cancer by 23% (American Journal of Epidemiology).
5) Blood pressure
Certain glycosides in stevia extract have been found to dilate blood vessels, increase sodium excretion, and urine output. In effect at slightly higher doses than as a sweetener, stevia can potentially help lower blood pressure.
The plant may have cardiotonic actions, which normalize blood pressure and regulate heartbeat. The plant displayed vasodilatory actions in both normotensive and hypertensive animals.
6) Special populations
Regulatory health agencies around the world have approved high purity stevia leaf extract for safe use. This includes special populations such as pregnant and nursing women, children and people with allergies or diabetes.
Foods and beverages containing stevia can play an important role in decreasing calories from unwanted sweeteners in children’s diets. There are now thousands of products containing naturally-sourced stevia on the market, ranging from salad dressing to snack bars, that allow children to consume foods and beverages that taste great without added calories.
Multiple global regulatory organizations, including the Food and Agriculture Organization of the UN (FAO) and World Health Organization’s (WHO) Joint Expert Committee on Food Additives (JECFA), European Food Safety Authority (EFSA), and the Food & Drug Administration (FDA) have determined that high purity stevia extract is safe for consumption by the general population including children, when consumed within the recommended levels.
In 2010, the EFSA reviewed literature to determine if there was any cause for concern regarding the potential for allergenicity of the stevia plant. The reviewers concluded that “steviol glycosides are not reactive and are not metabolized to reactive compounds, therefore, it is unlikely that the steviol glycosides under evaluation should cause by themselves allergic reactions when consumed in foods.”
Additionally, while there is no scientific reason to suggest genetically modified crops or “GMOs” cause allergies, it is worth pointing out that stevia plants are not genetically modified, and therefore there should be no concerns regarding potential for allergenicity.
Stevia extract has exhibited strong bactericidal activity against a wide range of pathogenic bacteria, including certainEscherichia coli strains. Steviol was observed to be mutagenic toward Salmonella and other bacterial strains under various conditions and toward certain cell lines.
Stevia may also be effective against Candida albicans and has shown some anti rotavirus activity. Stevioside has shown promising immunomodulating effects in rats and cell lines. In addition, stevia may have antiproliferative/antimutagenic/antioxidant properties. One report addresses stevia’s role in reducing dental plaque.
Dump the sugar! You should get use to stevia in the new Shaklee products as I have because it will be around for a long time and your health will reflect your choice. Shaklee is committed to using the best of nature proven by science to give us the finest supplements in the world.
NOTEP: see this video which should be shown to every schoolage child SUGAR