According to researchers at the University of California, San Francisco, sugar poses a health risk contributing to around 35 million deaths globally each year.
So high is its toxicity that it should now be considered a potentially toxic substance like alcohol and tobacco. Did you know sugar is eight times more addictive than cocaine. It's true.
One recent study found that Oreo cookies, of all things, were actually MORE addictive than both cocaine and heroin.
No wonder people have such a hard time saying "no" to sugary snack foods. They're designed to stimulate certain parts of your brain and create addictive behavior.
Its link with the onset of diabetes is such that punitive regulations, such as a tax on all foods and drinks that contain “added’’ sugar, are now warranted, the researchers concluded. They also recommend banning sales in or near schools, as well as placing age limits on the sale of such products.
Sugar does not stop at diabetes, metabolic syndrome, hyper- and hypoglycemia, GERD and heart disease. Sugar and cancer are locked in a death grip yet oncologists often fail to do what’s necessary to stop their patients from feeding their cancers with sweets.
But mainstream medicine insists on promoting the belief that the link between certain types of food with an increased risk of cancer is “weak” or only “nominally significant.” They believe that research “linking foodstuffs to cancer reveals no valid medical patterns.” We find such superficial attitudes promoted in the medical press—all of which lack any kind of medical depth.
An increasing number of medical scientists and many alternative practitioners know that the most logical, effective, safe, necessary and inexpensive way to treat cancer is to cut off the supply of food to tumors and cancer cells, starving them with a lack of glucose.
The therapeutic strategy for selective starvation of tumors by dietary modification is one of the principle forms of therapy that is necessary for cancer patients to win their war on cancer.
Researchers at Huntsman Cancer Institute in Utah were one of the first to discover that sugar “feeds” tumors. The research published in the journal Proceedings of the National Academy of Sciences said, “It’s been known since 1923 that tumor cells use a lot more glucose than normal cells. Our research helps show how this process takes place, and how it might be stopped to control tumor growth,” says Don Ayer, Ph.D., a professor in the Department of Oncological Sciences at the University of Utah.
Dr. Thomas Graeber, a professor of molecular and medical pharmacology, has investigated how the metabolism of glucose affects the biochemical signals present in cancer cells. In research published June 26, 2012 in the journalMolecular Systems Biology, Graeber and his colleagues demonstrate that glucose starvation—that is, depriving cancer cells of glucose—activates a metabolic and signaling amplification loop that leads to cancer cell death as a result of the toxic accumulation of reactive oxygen species (ROS).
Refined sugars are strongly linked to cancer, not only as a cause of it but also as something that feeds the cancer cells once a person has the disease.
Nothing could be more important to consider in the attempt to improve the outcome of cancer treatments. The kinds of sugar so prevalent in today’s standard American diet lead to cancer directly by causing inflammation throughout the body but in some places more than others depending on the individual and their constitution.
Listen to this video and hear how simple this all really is.
Once cancer cells are established in the body, they depend on steady glucose availability in the blood for their energy; they are not able to metabolize significant amounts of fatty acids or ketone bodies, so they need sugar.
Suppress/ Delay/ Slow/ Kill Cancer
Carbohydrates of one of the three macronutrients—the other two being fats and protein. There are simple carbohydrates and complex carbohydrates.
Simple carbohydrates include sugars found naturally in foods such as:
Thus by reducing the amount of simple carbohydrates in the diet, the emergence of cancer can be suppressed or delayed, or the proliferation of already existing tumor cells can be slowed down, stopped and reversed by depriving the cancer cells of the food they need for survival.
Drs. Rainer Klement and Ulrike Kammerer conducted a comprehensive review of the literature involving dietary carbohydrates and their direct and indirect effect on cancer cells, which was published in October 2011 in the journal Nutrition and Metabolism, concluding that cancers are so sensitive to the sugar supply that cutting that supply will suppress cancer.
“Increased glucose flux and metabolism promotes several hallmarks of cancer such as excessive proliferation, anti-apoptotic signaling, cell cycle progression and angiogenesis.”
Eating white sugar (or white anything) causes magnesium mineral deficiencies because the magnesium has been removed in the processing, making sugar a ripe target as a major cause of cancer because deficiencies in magnesium are not only pro-inflammatory but also pro-cancer.
More Ways to Cause Cancer with Sugar
High fructose corn syrup (HFCS) causes cancer in a unique way because much of it is contaminated with mercury due to the complex way it is made.
High fructose corn syrup causes selenium deficiencies because the mercury in it binds with selenium, driving selenium levels downward. Selenium is crucial for glutathione production and its deficiency in soils tracks mathematically with cancer rates. Selenium and mercury are also eternal lovers having a strong affinity to bond with each other.
Already touched on briefly, excess sugar spikes insulin levels and insulin’s eventual depletion. High insulin and insulin-like growth factor (IGF-1) are needed for the control of blood sugar levels that result from chronic ingestion of high-carbohydrate meals (like the typical American diet, that is full of grains and sugars).
Increased insulin levels are pro-inflammatory and pro-cancer and can directly promote tumor cell proliferation via the insulin/ IGF-1 signaling pathway.
Sugar, Inflammation, Angiogenesis & Cancer
Sugars and the inflammation and acidic environments they create are important constituents of the local environment of tumors. In most types of cancer inflammatory conditions are present before malignancy changes occur.
“Smoldering inflammation in tumor micro-environments has many tumor-promoting effects. Inflammation aids in the proliferation and survival of malignant cells, promotes angiogenesis and metastasis, subverts adaptive immune responses, and alters responses to hormones and chemo-therapeutic agents.”
The entire subject of inflammation, angiogenesis, sugar and cancer is crucial to understanding the links between cancer and the foods we eat and is covered separately in the following chapter.
When we begin to zero in on inflammation and the acidic conditions caused by excessive consumption of simple sugars, including fructose and high-fructose corn syrup, we begin to see more clearly how food and cancer are intimately connected.
In July 2012 a leading U.S. cancer lobby group urged the surgeon general to conduct a sweeping study of the impact of sugar-sweetened beverages on consumer health, saying such drinks play a major role in the nation’s obesity crisis and require a U.S. action plan.
In a letter to U.S. Health Secretary Kathleen Sebelius, the American Cancer Society’s advocacy affiliate called for a comprehensive review along the lines of the U.S. top doctor’s landmark report on the dangers of smoking in 1964.
The ruckus is about the growing connection between high sugar intake, mineral depletion, dehydration, diabetes, heart disease and cancer.
Sugar causes cancer because the tendency of high-carbohydrate consumers tends toward dehydration, which is pro-inflammatory and thus pro-cancer.
Pancreatic cancer cells use the sugar fructose to help tumors grow more quickly. Tumor cells fed both glucose and fructose used the two sugars in two different ways, a team at the University of California Los Angeles found.
Their findings, published in the journal Cancer Research, helps explain other studies that have linked fructose intake with pancreatic cancer, one of the deadliest cancer types. Researchers concluded that anyone wishing to curb their cancer risk should start by reducing the amount of sugar they eat.
This is the first time a link has been shown between fructose and cancer proliferation. “In this study we show that cancers can use fructose just as readily as glucose to fuel their growth,” said Dr. Anthony Heaney of UCLA’s Jonsson Cancer Center, the study’s lead author.
“The modern diet contains a lot of refined sugar including fructose and it’s a hidden danger implicated in a lot of modern diseases, such as obesity, diabetes and fatty liver.”
While this study was done on pancreatic cancer, these findings may not be unique to that cancer type, Heaney said. “These findings show that cancer cells can readily metabolize fructose to increase proliferation.”
Moreover, foods that cause a sharp rise in blood glucose (i.e. foods with a high-glycemic index ranking) trigger the secretion of insulin and insulin growth factor (IGF-1), two hormones that also promote cancer growth.
Researchers using rats have found that a low-carbohydrate high-protein diet reduces blood glucose, insulin, and glycolysis, slows tumor growth, reduces tumor incidence, and works additively with existing therapies without weight loss or kidney failure.
Such a diet, therefore, has the potential of being both a novel cancer prophylactic and treatment.
Of the four million cancer patients being treated in America today, hardly any are offered any scientifically guided nutrition therapy beyond being told to “just eat good foods.” Oncologists have no shame about this, insisting that diet has little to do with cancer.
As long as this cancer cell can get a regular supply of sugar—or glucose—it lives and thrives longer than it should.
Now imagine oncologists getting enlightened and they start to advise their patients to starve the cancer instead of bombing it to smithereens with chemotherapy and radiation treatments all the while feeding the cancer with sugar!
Sugar does not stop at diabetes, metabolic syndrome, hyper- and hypoglycemia, GERD and heart disease. Sugar and cancer are locked in a death grip yet oncologists often fail to do what’s necessary to stop their patients from feeding their cancers with sweets.
But mainstream medicine insists on promoting the belief that the link between certain types of food with an increased risk of cancer is “weak” or only “nominally significant.” They believe that research “linking foodstuffs to cancer reveals no valid medical patterns.” We find such superficial attitudes promoted in the medical press—all of which lack any kind of medical depth.
An increasing number of medical scientists and many alternative practitioners know that the most logical, effective, safe, necessary and inexpensive way to treat cancer is to cut off the supply of food to tumors and cancer cells, starving them with a lack of glucose.
The therapeutic strategy for selective starvation of tumors by dietary modification is one of the principle forms of therapy that is necessary for cancer patients to win their war on cancer.
Researchers at Huntsman Cancer Institute in Utah were one of the first to discover that sugar “feeds” tumors. The research published in the journal Proceedings of the National Academy of Sciences said, “It’s been known since 1923 that tumor cells use a lot more glucose than normal cells. Our research helps show how this process takes place, and how it might be stopped to control tumor growth,” says Don Ayer, Ph.D., a professor in the Department of Oncological Sciences at the University of Utah.
Dr. Thomas Graeber, a professor of molecular and medical pharmacology, has investigated how the metabolism of glucose affects the biochemical signals present in cancer cells. In research published June 26, 2012 in the journalMolecular Systems Biology, Graeber and his colleagues demonstrate that glucose starvation—that is, depriving cancer cells of glucose—activates a metabolic and signaling amplification loop that leads to cancer cell death as a result of the toxic accumulation of reactive oxygen species (ROS).
Refined sugars are strongly linked to cancer, not only as a cause of it but also as something that feeds the cancer cells once a person has the disease.
Nothing could be more important to consider in the attempt to improve the outcome of cancer treatments. The kinds of sugar so prevalent in today’s standard American diet lead to cancer directly by causing inflammation throughout the body but in some places more than others depending on the individual and their constitution.
Once cancer cells are established in the body, they depend on steady glucose availability in the blood for their energy; they are not able to metabolize significant amounts of fatty acids or ketone bodies, so they need sugar.
Suppress/ Delay/ Slow/ Kill Cancer
Carbohydrates of one of the three macronutrients—the other two being fats and protein. There are simple carbohydrates and complex carbohydrates.
Simple carbohydrates include sugars found naturally in foods such as:
- fruits and fruit juices
- sodas
- some vegetables
- white bread
- white rice
- pasta
- milk and milk products
- most snack foods
- sweets etc.
Drs. Rainer Klement and Ulrike Kammerer conducted a comprehensive review of the literature involving dietary carbohydrates and their direct and indirect effect on cancer cells, which was published in October 2011 in the journal Nutrition and Metabolism, concluding that cancers are so sensitive to the sugar supply that cutting that supply will suppress cancer.
“Increased glucose flux and metabolism promotes several hallmarks of cancer such as excessive proliferation, anti-apoptotic signaling, cell cycle progression and angiogenesis.”
Eating white sugar (or white anything) causes magnesium mineral deficiencies because the magnesium has been removed in the processing, making sugar a ripe target as a major cause of cancer because deficiencies in magnesium are not only pro-inflammatory but also pro-cancer.
More Ways to Cause Cancer with Sugar
High fructose corn syrup (HFCS) causes cancer in a unique way because much of it is contaminated with mercury due to the complex way it is made.
High fructose corn syrup causes selenium deficiencies because the mercury in it binds with selenium, driving selenium levels downward. Selenium is crucial for glutathione production and its deficiency in soils tracks mathematically with cancer rates. Selenium and mercury are also eternal lovers having a strong affinity to bond with each other.
Already touched on briefly, excess sugar spikes insulin levels and insulin’s eventual depletion. High insulin and insulin-like growth factor (IGF-1) are needed for the control of blood sugar levels that result from chronic ingestion of high-carbohydrate meals (like the typical American diet, that is full of grains and sugars).
Increased insulin levels are pro-inflammatory and pro-cancer and can directly promote tumor cell proliferation via the insulin/ IGF-1 signaling pathway.
Sugar, Inflammation, Angiogenesis & Cancer
“Smoldering inflammation in tumor micro-environments has many tumor-promoting effects. Inflammation aids in the proliferation and survival of malignant cells, promotes angiogenesis and metastasis, subverts adaptive immune responses, and alters responses to hormones and chemo-therapeutic agents.”
The entire subject of inflammation, angiogenesis, sugar and cancer is crucial to understanding the links between cancer and the foods we eat and is covered separately in the following chapter.
When we begin to zero in on inflammation and the acidic conditions caused by excessive consumption of simple sugars, including fructose and high-fructose corn syrup, we begin to see more clearly how food and cancer are intimately connected.
In July 2012 a leading U.S. cancer lobby group urged the surgeon general to conduct a sweeping study of the impact of sugar-sweetened beverages on consumer health, saying such drinks play a major role in the nation’s obesity crisis and require a U.S. action plan.
In a letter to U.S. Health Secretary Kathleen Sebelius, the American Cancer Society’s advocacy affiliate called for a comprehensive review along the lines of the U.S. top doctor’s landmark report on the dangers of smoking in 1964.
The ruckus is about the growing connection between high sugar intake, mineral depletion, dehydration, diabetes, heart disease and cancer.
Sugar causes cancer because the tendency of high-carbohydrate consumers tends toward dehydration, which is pro-inflammatory and thus pro-cancer.
Pancreatic cancer cells use the sugar fructose to help tumors grow more quickly. Tumor cells fed both glucose and fructose used the two sugars in two different ways, a team at the University of California Los Angeles found.
Their findings, published in the journal Cancer Research, helps explain other studies that have linked fructose intake with pancreatic cancer, one of the deadliest cancer types. Researchers concluded that anyone wishing to curb their cancer risk should start by reducing the amount of sugar they eat.
This is the first time a link has been shown between fructose and cancer proliferation. “In this study we show that cancers can use fructose just as readily as glucose to fuel their growth,” said Dr. Anthony Heaney of UCLA’s Jonsson Cancer Center, the study’s lead author.
“The modern diet contains a lot of refined sugar including fructose and it’s a hidden danger implicated in a lot of modern diseases, such as obesity, diabetes and fatty liver.”
While this study was done on pancreatic cancer, these findings may not be unique to that cancer type, Heaney said. “These findings show that cancer cells can readily metabolize fructose to increase proliferation.”
It has been known for decades that cancer cells thrive on glucose.
Moreover, foods that cause a sharp rise in blood glucose (i.e. foods with a high-glycemic index ranking) trigger the secretion of insulin and insulin growth factor (IGF-1), two hormones that also promote cancer growth.
Researchers using rats have found that a low-carbohydrate high-protein diet reduces blood glucose, insulin, and glycolysis, slows tumor growth, reduces tumor incidence, and works additively with existing therapies without weight loss or kidney failure.
Such a diet, therefore, has the potential of being both a novel cancer prophylactic and treatment.
Of the four million cancer patients being treated in America today, hardly any are offered any scientifically guided nutrition therapy beyond being told to “just eat good foods.” Oncologists have no shame about this, insisting that diet has little to do with cancer.
Cancer patients should not be feeding their cancers like they would feed cotton candy to their grandchildren.
As long as this cancer cell can get a regular supply of sugar—or glucose—it lives and thrives longer than it should.
