According to Dr. Mercola:
Of all the types of sugar you could consume, refined fructose is by far the most damaging. Research as shown high fructose corn syrup (HFCS) is more toxic than table sugar (sucrose). Mice fed a high-HFCS diet had nearly twice the death rate of mice fed a diet high in sucrose.
Table sugar consists of two molecules, which separate in your gut: fructose and glucose. Glucose travels throughout your body and fuels your muscles and brain. But fructose goes straight to your liver, where all sorts of problems result. Your liver turns this fructose into liver fat, which causes a slew of metabolic problems. For starters, excess fructose shuts down the part of your brain that tells you when you’re full, making overeating likely.
The resulting insulin resistance is at the core of a long list of serious health problems, including cancer, Alzheimer’s, and heart disease. And the list seems to grow longer by the day. Research published in The Journal of the American Medical Association (JAMA)3 shows your risk of dying from heart disease nearly triples if 25 percent or more of your daily calories come from sugar.
You may not realize that insulin resistance affects each organ differently. For example, insulin resistance may be the first step toward the development of hyperlipidemia and cardiovascular disease.4 Added sugars, especially fructose, may play more of a role than salt in high blood pressure. When certain organs experience insulin resistance, specific diseases may develop. A few examples are provided in the table below.
Organ or System Developing Insulin Resistance Disease Muscles Type 2 diabetes5 Liver Nonalcoholic fatty liver disease6 Brain Alzheimer’s disease7, 8 Ovaries Polycystic ovary disease9 Peripheral Nervous System Neuropathy10
Sugar May Be Cancer’s Best Friend
According to the latest World Cancer Report issued by the World Health Organization (WHO), cancer is often preventablethrough lifestyle choices. Sugar is cancer’s favorite food—at least some forms of cancer. Cornell University Professor Lewis Cantley believes dietary sugar not only increases your chances of developing cancer, but also worsens the outcome if you already have it. Elevated insulin gives cancer tumors a boost by directing cancer cells to consume glucose.
Some cancer cells actually contain insulin receptors, harnessing glucose to grow and spread. If you have this type of cancer, eating sugar is like pouring gasoline on a fire. Knowing how cancer responds to sugar, you can probably see how obesity can be a marker for increased cancer risk. Obesity has been linked to increased risk for many types of cancer—colon, esophageal, kidney, breast, and pancreatic—as well as raising your risk of dying from the disease.
Sugar’s Law of Attraction: The ‘Bliss Point’
The amount of sugar in processed foods is no accident—the industry goes to great lengths to scientifically calculate the exact combination of ingredients that will make you crave a product, which it calls the Bliss Point. Dr. Howard Moskowitz, a long-time food industry consultant, is known as “Dr. Bliss.” A Harvard-trained mathematician, Moskowitz tests people’s reactions and finds the optimal amount of sugar for a product—essentially, he helps them find the “Goldilocks” zone. And he’s made the sugar industry billions.11 Moskowitz’s path to mastery began when he was hired by the US Army to research how to get soldiers to consume more rations in the field.
Over time, soldiers were not consuming adequate rations, finding their ready-to-eat meals so boring that they’d toss them away, half-eaten, and not get all the calories they needed. Through this research, Moskowitz discovered “sensory-specific satiety.” What this means is, big flavors tend to overwhelm your brain, which responds by suppressing your desire to eat more.
However, this sensory-specific satiety is overridden by complex flavor profiles that pique your taste buds enough to be alluring, but don’t have a distinct, overriding single flavor that tells your brain to stop eating. The magic formula gives you “the bliss point,” enabling the processed food industry to make very deliberate efforts to get you to overeat. Goldilocks combinations of sugar, salt and fat are what make processed foods so addictive.
What amount of sugar is safe? According to Dr. Lustig, while there are individual differences, as a general rule the safety threshold for sugar consumption seems to be around six to nine teaspoons (25-38 grams) of added sugar per day. It doesn’t take much to exceed that if you eat ANY processed food at all. When you see how much sugar is stealthily added to processed and prepared foods, you might be surprised. Everyone expects pastries and sodas to be loaded with sugar—no one would be surprised to learn that a can of Coke contains 40 grams.
However, you might be shocked at how much sugar is added to foods you might not even consider to be “sweet.” Take frozen dinners, for example. Prego Fresh Mushroom Italian Sauce boasts 11 grams of sugar. A can of Campbell’s Classic Tomato Soup has 20 grams of sugar—more than two Krispy Kreme Doughnuts. One Healthy Choice Sweet & Tangy BBQ Chicken dinner contains a liver-crushing 28 grams of sugar.
Even meat products can be awash in sugar—take Krave Jerky, for example, marketed as “healthy gourmet jerky.” A modest size bag (3.5 ounces) of Krave Chili Lime Jerky contains a whopping 39 grams.12 Of course, they list a serving size as one ounce, but I’m guessing most snackers don’t eat just one-third of the pouch.
If you were to eat a 3.5-gram pouch, you might as well be eating a candy bar or drinking a can of pop, from the standpoint of the sugar hit. Even a Hershey Milk Chocolate bar pales in comparison to this jerky, at 24 grams of sugar.13 Maybe Krave Jerky should be marketed as “meat candy.” Not surprisingly, Krave Jerky was just bought by Hershey.14
To Avoid Chronic Disease, Say NO to Big Sugar
Evidence clearly shows that refined sugar and processed fructose are important factors underlying obesity and chronic disease. If you want to normalize your weight and dramatically reduce your risk of diseases such as heart disease, cancer, diabetes, and Alzheimer’s, you need to address your processed food consumption. Refined sugar and fructose, grains, and other sugar-forming starchy carbohydrates are largely responsible for your body’s adverse insulin and leptin reactions, and this metabolic is responsible for many of the chronic diseases seen today.
If you’re insulin/leptin resistant, have diabetes, high blood pressure, heart disease, or are overweight, you’d be wise to limit your total sugar/fructose intake to 15 grams per day until your insulin/leptin resistance has resolved. This applies to at least half of all Americans. For all others, I recommend limiting your daily fructose consumption to 25 grams or less. The easiest way to accomplish this is by swapping processed foods for whole, ideally organic foods, which means cooking from scratch with fresh ingredients.
You simply cannot achieve optimal health on a diet of processed foods and sugar. By choosing otherwise, you’ll be boosting your health, as well as sending the sugar industry an important message that you’re wise to its lies and deceptions.