Sugar is bad for us. We KNOW this. But just why is it bad? Grab some tea (hold the sugar), hit the couch, and get comfy, my friends… this could take a while. Right from the beginning of our lives, we’ve been consuming sugar. Mind you, back then, its source was mothers’ milk, and the type was lactose, or milk sugar. Love, nurturing, and nourishment all became associated with its consumption, and that connection continues. What do we turn to when we want to feel love, nurtured, and happy? And get a false (and fleeting) sense of nourishment? I’ll give you one hint: it starts with an S… Let’s begin with the obvious stuff before we uncover the real shockers. Sugar suppresses the immune system and inhibits its functions, leading to recurrent colds and flu (why do I always “catch” everything and get sick all the time?). It feeds the bacteria that produce acid, which dissolves minerals in teeth and leads to cavities. Sugar makes us fat. Oh yes, it does. In fact, refined sugar almost always turns into fat. Because it requires little to no digestion, sugar is broken down and absorbed into the bloodstream rapidly, where the body quickly turns it into fatty acids. This process is irreversible; once sugars have been turned into fats, the body cannot turn them back into sugars. The fat must be burned off through activity and exercise. Yowza. Further, the burning of glucose (blood sugar) for energy produces little things called two-carbon acetates. These little things are the building blocks of cholesterol and saturated fatty acids. If acetates are produced more quickly than the body can burn them off, the body uses them to create cholesterol and saturated fats. Thus, the connection between sugar intake and fats in the blood. Yuck. Oh, and as a side note, fats made from sugar encourage the production of pimples. Double yuck. Good old sugar lacks the vitamins and minerals that are needed for its digestion, forcing the body to rely on its own stores of these vital nutrients. This leads to a relative deficiency of vitamins and minerals, which lowers our metabolism and increases our chances of obesity, to name one of many ill effects. In case you’re wondering, these nutrients include chromium, potassium, magnesium, zinc, and B vitamins. Of course, excess sugar intake leads to diabetes, and the opposite, hypoglycemia (low blood sugar). It puts major stress on our pancreas, adrenal glands, and liver. Tell me… why are so many children these days developing Type 2 Diabetes, the one that also used to be referred to as “Adult Onset” Diabetes?? (“used to” is key here.) Certainly not because of our children’s high intake of nutrient-rich, fresh foods, and avoidance of pop, ice cream, and potato chips. Ha. That’s a joke, which in itself is such a sad thing. The average food intake of kids today is, in a word, disgraceful. We’ll go there another day. But yes, due to the crappy diets of youngsters, they are at a high risk of developing, among many other maladies, diabetes. When our sugar intake is too much, too fast, peristalsis (the rhythmic contractions of the gastrointestinal tract) slows down in order to slow the rate of glucose absorption into the bloodstream. This can lead to symptoms of IBS (Irritable Bowel Syndrome) such as gas, bloating, and diarrhea and/or constipation. More sugar please! Sugar supports the development of food allergies, which can lead to autoimmune diseases. As if that isn’t bad enough, sugar feeds candida and other yeasts as well as fungi, toxin-producing organisms, and cancer cells. Sugar, especially when combined with caffeine, has a detrimental effect on PMS and mood and can impair estrogen metabolism, leading to a higher body level of estrogen (um, I think I have enough of that already, thank you very much). Double double, anyone? Wow. Those are a lot of negative effects from something that seems so innocent. They always told us that the sweet, quiet ones were the ones we had to watch out for, and it turns out, they were right! The worst part is that the average adult consumes approximately 150 pounds of this stuff every year! That’s THIRTY-FOUR 2-kilogram bags!! That’s SEVENTEEN THOUSAND teaspoons!!! Holy sugar. Before you lose all hope and prepare for what is sure to be a lifetime of bland, not-sweet-enough foods, relax! There are amazing alternatives. Honey and maple syrup can be used in place of the refined white stuff that I have trouble calling “food.” They contain minerals and are much less processed than their rebellious cousin named White Sugar. The best alternative, though, in my opinion, is a sweet-tasting plant called stevia. It is much sweeter than sugar, so a little bit goes a long way. Plus, it does not cause that crazy blood sugar swing the way sugar does. For this reason, it is ideal for diabetics and prediabetics (but really, it’s ideal for everyone). One thing you’ll notice, though, when you cut back on sugar, is how sweet foods actually taste. You’ll be able to savour the true flavours of food and use all those taste buds to their full potential. You may find that you don’t even need to use stevia or her relatives because food is perfect on its own, as it was meant to be. Sweet! So before you visit that tempting placed called The Sugar Shack, really truly think about what it is that’s drawing you there (love, nurturing, nourishment, happiness…), and see if you can’t find it somewhere else… goodness knows your body will thank you. References 1. Erasmus, Udo. Fats that Heal Fats that Kill. Alive Books, British Columbia (1993): 31-38, 88, 116, 133, 155, 169-170, 191, 196, 201, 212, 215, 220-221, 226, 271, 317-318, 333-336, 338-343, 347, 361, 378, 405. 2. Bennett, Connie, C.H.H.C., with Stephen T. Sinatra, M.D. Sugar Shock!. Berkley Books, New York (2007): 37, 40, 45, 299. 3. Jensen, Bernard. Dr. Jensen’s Guide to Better Bowel Care. Avery, New York (1999): 166-167. 4. Murray, Michael, N.D., and Joseph Pizzorno, N.D. Encyclopedia of Natural Medicine. Three Rivers Press, New York (1998): 53, 151-152, 305, 367, 373, 386, 611, 743. 5. Haas, Elson M., MD, with Buck Levin, RD. Staying Healthy with Nutrition. Celestial Arts, California (2006): 32, 370, 754-755. 6. Bulik, Cynthia M., Ph.D. Crave. Walker Publishing Company, Inc., New York (2009): 111-139.