Christmas sugar and preventing diabetes

Last Update: December 15, 2021 at 11:58 am

DATE:  Dec 15/21

SOURCE:  nfts

 

Christmas sugar and preventing diabetes

by Dr Holly,

heard Wednesdays at Noon PST on News for the Soul

Wednesdays at NOON PST  / 3PM EST – The Whole Health Initiative with Dr Holly  – An NFTS Global Luminary  broadcasting from Canada since March 2014 –   Dr Holly is a Doctor of Natural Medicine, a scientist, a professional speaker, an author of Cancer: Why what you don’t know about your treatment could harm you and 12 other books and a practitioner.  As a Doctor of Natural Medicine with 7 degrees & 3 designations in a wide range of healing modalities and 20 years experience, she can assist you in identifying and understanding your path to health. She can identify your underlying life themes, coping mechanisms, value systems and defense mechanisms to understanding the physiology and biochemistry and energy patterns of your body.  She has a mobile health clinic that comes to your door and can assess 1000s of variables in front of you AND create a protocol unique to you.  In addition, she provides consultation for physicians and clients around the world.   SEE PROFILE >

 

 

Well gang, its Christmas again. We have almost completed another year of the covid narrative. Some of us got off lucky and some of us were horribly hurt by it – whether with financial challenges or with isolation or with friends and family taking the jab and getting horrible side effects and even death.

My heart goes out to all who have suffered because of the COVID narrative, in any way. I hope these programs have been of some help in some way.

For this session, let’s focus on Christmas. Most cultures in north America and Europe tend to have a lot of sugary appetizers and deserts during the Christmas holidays, Jewish holidays or just the season’s holidays. We all know that too much sugar can lead to diabetes. So how can we enjoy and prevent at the same time – there is a way.

First off, let’s look at some of the unexplained facts about diabetes. Did you know:

1. Diabetes can be caused from a bacterial or viral infection – hmmm
2. 80% of diabetes are overweight but only 30% of overweight people have diabetes – so what is causing what – hmmm
3. That diabetes doesn’t occur just because the pancreas can’t produce enough insulin…when we absorb sugar from the intestines, it goes into the portal blood, then to the liver – which stores excess sugar as glycogen; then the adrenals get involved and cortisol works with blood glucose control – this all occurs before the pancreas gets involved with insulin.  What does that mean? It means that dysfunctional or overwhelmed or nonalcoholic fatty livers or low glutathione can all impact on the liver regulating the blood sugars. It also means that if your adrenals are overwhelmed due to psychological or physiological stress, they may not be able to help with blood glucose control. 

But there are other problems with sugar. With too much we form AGEs (advanced glycation Endproducts) and then amyloids. We all feed the bad bacteria in our bodies. We can cause weight gain. It can also affect our ability to think; and the stability of our moods/emotions. There are a ton of issues with too much sugar in the body. 

So, what about Christmas? Well, one of the nutrients that help regulate the blood glucose uptake from the gut into the portal blood and then to the liver is fiber. Yes, there are different types of fiber, the two most commonly recognized are the soluble and the non-soluble. The soluble fiber regulates blood glucose uptake.  

So that means, if we know we are going to indulge in those wonderful sugary treats – eat fiber first. Like a granny smith apple or a carrot or a piece of celery. They all help. 

It also suggests that we simply cut down on the amount of sugar we put into those treats that we make. Now we don’t want to get manipulated into eating artificial sugars and thinking that is okay – its not. For instance, aspartame and all the different names it comes under turns into formaldehyde in the body – formaldehyde stops enzymes from working which is why they spray a dead body with it, if they want to use the body for medical sciences…you don’t want to create formaldehyde in the body – that can cause a huge number of issues.

Also don’t get caught up into using Agave – yes, it is natural but it has a huge amount of fructose (75-90%) sugars in it that are hard on the liver. 

One sugar that is better tolerated by the body is stevia. If you don’t like the actual taste of stevia, blend it with a bit of regular sugar.

But also recognize that there are many different types of sugar, different sources of sugar and different processes of sugar. Yeah, there is a lot to understanding sugar. 

Sugar is made up of carbon, oxygen and hydrogen, no nitrogen except for what is found in the amino acids. The simplest sugars are called monosaccharides which are most commonly 6 carbon sugars, although they can have anywhere between 3-7 carbons in their structure. This is important in chemistry because sugars are named according to the number of carbons in their structure. For instance, if they have three carbons – trioses; five carbons – pentoses; 6 carbons – hexoses. 

In addition to the basic sugar building blocks called the monosaccharides, we also have the disaccharides, two molecules consisting of different combinations of monosaccharides):

Monosaccharides: 

• Glucose – what the body requires, note your brain uses a lot of it for energy
• Fructose – sugar in fruit – does not stimulate the release of insulin but too much can be harmful to the liver and suppresses leptin (satiation), ghrelin (hunger) and causes inflammation and various diseases
• Galactose

Then we have the disaccharides

• Sucrose – table sugar (glucose + fructose) – naturally found in cane, beetroot, maple syrup, dates and honey and too much can interfere with leptin, ghrelin and glucagon
• Lactose – sugar in milk (glucose + galactose) – helps the body break down and metabolize calcium, zinc and copper; but if you don’t make lactase (enzyme that metabolized lactose) you become lactose intolerant 
• Maltose – (2 glucose molecules) found in germinating grains

Most fruit and vegetables contain glucose and fructose, as does honey and table sugar. 

Different sources of sugar, beside the stevia and agave are:

• • Beet sugar – a lot of sucrose, difference between table sugar and beet sugar are marginal when it comes to health

 

• Cane sugar – 10 types

 

Crystallized: 

single crystallization: 

• organic: brown sugar (combination of crystalized sugar and molasses – each brand has a different ratio); muscovado, 
• confectioners’ sugar (aka powdered sugar aka icing sugar: finely ground conventional white sugar or organic cane sugar with a small amount of starch added to prevent clumping)
• liquid or invert sugar (again either organic cane sugar or conventional white sugar can be used to create the liquid sugar which is crystallized sugar dissolved in water)
• demerara and turbinado (while in centrifuge, the surface molasses is washed off with steam but the molasses inside remains intact – and is utilized in baking products for a smooth flavor and crunch)
• double crystallization sugars (white sugar and can also include liquid, confectioners, and brown sugar)

Non crystalized

White cane sugar aka refined sugar aka granulated sugar aka table sugar aka evaporated sugar – and if that doesn’t confuse you enough, you also have different cultural names, ie., India – jaggery; Brazil – rapadura; Japan – kokuto. Each country or culture does it a little differently. For instance, both table sugar and jaggery involve boiling the sugar cane juice. But then table sugar is treated with bone charcoal to absorb unwanted particles removing all traces of molasses and minerals – thus the color and leaving it white or clear transparent solution that is then condenses and crystalized and results in your sugar. 

Conversely jaggery is boiled sugar but doesn’t get treated with the charcoal thus eliminating the crystallization. The boiling process that produces the syrup is boiled until it makes a thick paste and then poured into molds. This process and leaving it with color and contains less calories than table sugar but is higher on the glycemic index and has minerals and molasses and some fiber. Thus, it takes time to digest and less sugar spiking in the liver. 

• Coconut sugar – contains potassium, magnesium and sodium, antioxidants and fiber but is only marginally better than table sugar
• Corn syrup – lots of reasons its bad for you; GMO; high in fructose; hard on metabolism and on the liver
• Date sugar – lots of fiber and minerals )potassium, magnesium, copper, iron, manganese) and antioxidants and B6
• Honey (fructose and glucose); the big difference in honey is whether it is pasteurized or non-pasteurized. And in the last few years how often the bees are fed high fructose corn syrup
• Maple syrup – sugar but no fiber thus causes spiking in the liver but high in nutrients like calcium, zinc, magnesium, and potassium, as well as anti oxidants
• Molasses – blackstrap molasses is a good source of calcium and magnesium so some claim it prevents osteoporosis 
• Rice syrup or sugar – made of glucose and fructose, no better than high fructose corn syrup; when broken down in the body – 100% glucose. 

We need to remember, however, that all our fruits and vegetables contain sugars…so lets have a look

Fruits – low in sugar

• Avocado Blackberries
• Cranberries Grapefruit
• Kiwis Lemons/limes
• Raspberries Rhubarb 
• Strawberries Tart apples

Fruits – high in sugar

• Bananas Blueberries 
• Grapes Melons 
• Oranges Pineapple
• Pears Watermelon
• Sweet apples Dried fruit:
  • Apricots Dates 
  • Figs Prunes
  • Raisins

 

Vegetables: high in sugar

• Bell peppers Corn 

• Onions Root veg: 

• Beets Carrots – when cooked
• Parsnips Radishes
• Rutabaga Turnips

Vegetables: low in sugar

• Alfalfa sprouts Arugula 
• Asparagus Broccoli 
• Cauliflower Celery
• Cucumber Mushrooms
• Radicchio Radishes
• Spinach Swiss chard
• Tomatoes Zucchini 

And then we have our drinks…

SUGAR CONTENT YOU DIDN’T EXPECT

NOTE:  10 grms = 2 tsp 15 grms = 1 tbsp 100 mls = 3.38 ounces 

 

Soft drinks	Sugar/100 ml (gm)	Cereals	Sugar/100 g tsp
Coca cola	10.6	Cheerios	0.88
Spirte	8.6	Corn flakes	1.93
Fanta	10.9	Raisin bran	6.35
Energy drinks		Rice krispies	2
Rockstar	13	Special K	2.57
V Energy Drink	10.6	Wheaties	3.08
Mother	10.1	Shredded wheat	0
Red Bull	11	Kellogg’s smrt heart	1 ¼ c 17 grm
Sports drinks		Kelloggs strg hrt orig	1 C 14 grm
Gatorade: grape	9	Quarter oatmeal sq	1 C 13 grms
Gatorade: tropical	9	Instant oatmeal	1 C 13 grms
Powerade: mountin	8.8
Powerade: Lemon	8.8	Chocolate bars	Tsp
Other drinks		Snickers	5.83
Lipton ice tea	5.3	Milky way	7.02
Glacier Vit Water	4.3	Musketeers	8.14
V8 fusion	7.8
		Sauces	sugar/2 tbsp
Bottled spght sauce	Sugar/ ½  cup	Sweet baby ray’s	15 grms
Newmans own	12 grms	Bulls’ eye	14 grms
Bertolli vineyard	12 grms
Prego fresh mshrm	11 grms	Yogurt
		Yoplait original	6 oz/31 grms
		Organic yogurts	100 grms/13 grm
		Other yogurts	100 grms/17 grm

 

 

Wednesdays at NOON PST  / 3PM EST – The Whole Health Initiative with Dr Holly  – An NFTS Global Luminary  broadcasting from Canada since March 2014 –   Dr Holly is a Doctor of Natural Medicine, a scientist, a professional speaker, an author of Cancer: Why what you don’t know about your treatment could harm you and 12 other books and a practitioner.  As a Doctor of Natural Medicine with 7 degrees & 3 designations in a wide range of healing modalities and 20 years experience, she can assist you in identifying and understanding your path to health. She can identify your underlying life themes, coping mechanisms, value systems and defense mechanisms to understanding the physiology and biochemistry and energy patterns of your body.  She has a mobile health clinic that comes to your door and can assess 1000s of variables in front of you AND create a protocol unique to you.  In addition, she provides consultation for physicians and clients around the world.   SEE PROFILE >