Sugar may promote Cancer

With an organization such as the FDA assigned to protect the American people from dangerous and unethical food manufacturing practices, how have they found it acceptable to endanger the well being of 280 million sugar eating Americans by allowing this poison to be legally distributed to Men Woman and Children.  Where is the warning label on these processed foods containing evident carcinogens. It seems that the FDA serves as an agency more concerned with keeping the corporations who tread above the moral line inconsequential, and the legal line essential. Perhaps the FDA is doing more harm then good due to the fact that the general populous may be under the misguided impression that if the FDA says it’s ok then it must be ok.  We would not require the services of an agency that monitors manufacturing food companies if we did not eat manufactured foods.  Our healthcare costs have become unmanageable, our mental dispositions have become so disturbed that there are between 10-20 new drugs released each year to treat psychopharmacological diseases, and another bunch, for cancers, organ failures, congestive heart failure, many of which can be treated by changing the way we eat and assuming the responsibility to regulate our own diets.

It puzzles me why the simple concept “sugar feeds cancer” can be so dramatically overlooked as part of a comprehensive cancer treatment plan. Of the 4 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.” I believe many cancer patients would have a major improvement in their outcome if they controlled the supply of cancer’s preferred fuel, glucose. By slowing the cancer’s growth, patients allow their immune systems and medical debulking therapies — chemotherapy, radiation and surgery to reduce the bulk of the tumor mass — to catch up to the disease. Controlling one’s blood-glucose levels through diet, supplements, exercise, meditation and prescription drugs when necessary can be one of the most crucial components to a cancer recovery program. The sound bite — sugar feeds cancer — is simple. The explanation is a little more complex. The 1931 Nobel laureate in medicine, German Otto Warburg, Ph.D., first discovered that cancer cells have a fundamentally different energy metabolism compared to healthy cells. The crux of his Nobel thesis was that malignant tumors frequently exhibit an increase in anaerobic glycolysis — a process whereby glucose is used as a fuel by cancer cells with lactic acid as an anaerobic byproduct — compared to normal tissues. The large amount of lactic acid produced by this fermentation of glucose from cancer cells is then transported to the liver. This conversion of glucose to lactate generates a lower, more acidic pH in cancerous tissues as well as overall physical fatigue from lactic acid buildup. Thus, larger tumors tend to exhibit a more acidic pH. This inefficient pathway for energy metabolism yields only 2 moles of adenosine triphosphate (ATP) energy per mole of glucose, compared to 38 moles of ATP in the complete aerobic oxidation of glucose. By extracting only about 5 percent (2 vs. 38 moles of ATP) of the available energy in the food supply and the body’s calorie stores, the cancer is “wasting” energy, and the patient becomes tired and undernourished. This vicious cycle increases body wasting. It is one reason why 40 percent of cancer patients die from malnutrition, or cachexia. Hence, cancer therapies should encompass regulating blood-glucose levels via diet, supplements, non-oral solutions for cachectic patients who lose their appetite, medication, exercise, gradual weight loss and stress reduction. Professional guidance and patient self-discipline are crucial at this point in the cancer process. The quest is not to eliminate sugars or carbohydrates from the diet but rather to control blood glucose within a narrow range to help starve the cancer and bolster immune function. The glycemic index is a measure of how a given food affects blood-glucose levels, with each food assigned a numbered rating. The lower the rating, the slower the digestion and absorption process, which provides a healthier, more gradual infusion of sugars into the bloodstream. Conversely, a high rating means blood-glucose levels are increased quickly, which stimulates the pancreas to secrete insulin to drop blood-sugar levels. This rapid fluctuation of blood-sugar levels is unhealthy because of the stress it places on the body Sugar in the Body and Diet Sugar is a generic term used to identify simple carbohydrates, which includes monosaccharides such as fructose, glucose and galactose; and disaccharides such as maltose and sucrose (white table sugar). Think of these sugars as different-shaped bricks in a wall. When fructose is the primary monosaccharide brick in the wall, the glycemic index registers as healthier, since this simple sugar is slowly absorbed in the gut, then converted to glucose in the liver. This makes for “time-release foods,” which offer a more gradual rise and fall in blood-glucose levels. If glucose is the primary monosaccharide brick in the wall, the glycemic index will be higher and less healthy for the individual. As the brick wall is torn apart in digestion, the glucose is pumped across the intestinal wall directly into the bloodstream, rapidly raising blood-glucose levels. In other words, there is a “window of efficacy” for glucose in the blood: levels too low make one feel lethargic and can create clinical hypoglycemia; levels too high start creating the rippling effect of diabetic health problems. The 1997 American Diabetes Association blood-glucose standards consider 126 mg glucose/dL blood or greater to be diabetic; 111 to 125 mg/dL is impaired glucose tolerance and less than 110 mg/dL is considered normal. Meanwhile, the Paleolithic diet of our ancestors, which consisted of lean meats, vegetables and small amounts of whole grains, nuts, seeds and fruits, is estimated to have generated blood glucose levels between 60 and 90 mg/dL. Obviously, today’s high-sugar diets are having unhealthy effects as far as blood-sugar is concerned. Excess blood glucose may initiate yeast overgrowth, blood vessel deterioration, heart disease and other health conditions. Understanding and using the glycemic index is an important aspect of diet modification for cancer patients. However, there is also evidence that sugars may feed cancer more efficiently than starches (comprised of long chains of simple sugars), making the index slightly misleading. A study of rats fed diets with equal calories from sugars and starches, for example, found the animals on the high-sugar diet developed more cases of breast cancer. The glycemic index is a useful tool in guiding the cancer patient toward a healthier diet, but it is not infallible. By using the glycemic index alone, one could be led to thinking a cup of white sugar is healthier than a baked potato. This is because the glycemic index rating of a sugary food may be lower than that of a starchy food. To be safe, I recommend less fruit, more vegetables, and little to no refined sugars in the diet of cancer patients. What the Literature Says A mouse model of human breast cancer demonstrated that tumors are sensitive to blood-glucose levels. Sixty-eight mice were injected with an aggressive strain of breast cancer, then fed diets to induce either high blood-sugar (hyperglycemia), normoglycemia or low blood-sugar (hypoglycemia). There was a dose-dependent response in which the lower the blood glucose, the greater the survival rate. After 70 days, 8 of 24 hyperglycemic mice survived compared to 16 of 24 normoglycemic and 19 of 20 hypoglycemic. This suggests that regulating sugar intake is key to slowing breast tumor growth. In a human study, 10 healthy people were assessed for fasting blood-glucose levels and the phagocytic index of neutrophils, which measures immune-cell ability to envelop and destroy invaders such as cancer. Eating 100 g carbohydrates from glucose, sucrose, honey and orange juice all significantly decreased the capacity of neutrophils to engulf bacteria. Starch did not have this effect. A four-year study at the National Institute of Public Health and Environmental Protection in the Netherlands compared 111 biliary tract cancer patients with 480 controls. Cancer risk associated with the intake of sugars, independent of other energy sources, more than doubled for the cancer patients. Furthermore, an epidemiological study in 21 modern countries that keep track of morbidity and mortality (Europe, North America, Japan and others) revealed that sugar intake is a strong risk factor that contributes to higher breast cancer rates, particularly in older women. Limiting sugar consumption may not be the only line of defense. In fact, an interesting botanical extract from the avocado plant (Persea americana) is showing promise as a new cancer adjunct. When a purified avocado extract called mannoheptulose was added to a number of tumor cell lines tested in vitro by researchers in the Department of Biochemistry at Oxford University in Britain, they found it inhibited tumor cell glucose uptake by 25 to 75 percent, and it inhibited the enzyme glucokinase responsible for glycolysis. It also inhibited the growth rate of the cultured tumor cell lines. The same researchers gave lab animals a 1.7 mg/g body weight dose of mannoheptulose for five days; it reduced tumors by 65 to 79 percent. Based on these studies, there is good reason to believe that avocado extract could help cancer patients by limiting glucose to the tumor cells. Since cancer cells derive most of their energy from anaerobic glycolysis, Joseph Gold, M.D., director of the Syracuse (N.Y.) Cancer Research Institute and former U.S. Air Force research physician, surmised that a chemical called hydrazine sulfate, used in rocket fuel, could inhibit the excessive gluconeogenesis (making sugar from amino acids) that occurs in cachectic cancer patients. Gold’s work demonstrated hydrazine sulfate’s ability to slow and reverse cachexia in advanced cancer patients. A placebo-controlled trial followed 101 cancer patients taking either 6 mg hydrazine sulfate three times/day or placebo. After one month, 83 percent of hydrazine sulfate patients increased their weight, compared to 53 percent on placebo. A similar study by the same principal researchers, partly funded by the National Cancer Institute in Bethesda, Md., followed 65 patients. Those who took hydrazine sulfate and were in good physical condition before the study began lived an average of 17 weeks longer. The medical establishment may be missing the connection between sugar and its role in tumorigenesis. Consider the million-dollar positive emission tomography device, or PET scan, regarded as one of the ultimate cancer-detection tools. PET scans use radioactively labeled glucose to detect sugar-hungry tumor cells. PET scans are used to plot the progress of cancer patients and to assess whether present protocols are effective. In Europe, the “sugar feeds cancer” concept is so well accepted that oncologists, or cancer doctors, use the Systemic Cancer Multistep Therapy (SCMT) protocol. Conceived by Manfred von Ardenne in Germany in 1965, SCMT entails injecting patients with glucose to increase blood-glucose concentrations. This lowers pH values in cancer tissues via lactic acid formation. In turn, this intensifies the thermal sensitivity of the malignant tumors and also induces rapid growth of the cancer. Patients are then given whole-body hyperthermia (42 C core temperature) to further stress the cancer cells, followed by chemotherapy or radiation. SCMT was tested on 103 patients with metastasized cancer or recurrent primary tumors in a clinical phase-I study at the Von Ardenne Institute of Applied Medical Research in Dresden, Germany. Five-year survival rates in SCMT-treated patients increased by 25 to 50 percent, and the complete rate of tumor regression increased by 30 to 50 percent. The protocol induces rapid growth of the cancer, then treats the tumor with toxic therapies for a dramatic improvement in outcome. The irrefutable role of glucose in the growth and metastasis of cancer cells can enhance many therapies. Some of these include diets designed with the glycemic index in mind to regulate increases in blood glucose, hence selectively starving the cancer cells; low-glucose TPN solutions; avocado extract to inhibit glucose uptake in cancer cells; hydrazine sulfate to inhibit gluconeogenesis in cancer cells; and SCMT. A female patient in her 50s, with lung cancer, came to our clinic, having been given a death sentence by her Florida oncologist. She was cooperative and understood the connection between nutrition and cancer. She changed her diet considerably, leaving out 90 percent of the sugar she used to eat. She found that wheat bread and oat cereal now had their own wild sweetness, even without added sugar. With appropriately restrained medical therapy — including high-dose radiation targeted to tumor sites and fractionated chemotherapy, a technique that distributes the normal one large weekly chemo dose into a 60-hour infusion lasting days — a good attitude and an optimal nutrition program which included Sam’s formula nine times/day, she beat her terminal lung cancer. I saw her last month, five years later and still disease-free, probably looking better than the doctor who told her there was no hope.

1. Sugar can suppress the immune system
2. Sugar upsets the mineral relationships in the body
3. Sugar can cause hyperactivity, anxiety, difficulty concentrating, and crankiness in children
4. Sugar can produce a significant rise in triglycerides
5. Sugar contributes to the reduction in defense against bacterial infection (infectious diseases)
6. Sugar causes a loss of tissue elasticity and function, the more sugar you eat the more elasticity and function you loose
7. Sugar reduces high density lipoproteins
8. Sugar leads to chromium deficiency
9. Sugar leads to cancer of the breast, ovaries, prostrate, and rectum
10. Sugar can increase fasting levels of glucose
11. Sugar causes copper deficiency
12. Sugar interferes with absorption of calcium and magnesium
13. Sugar can weaken eyesight
14. Sugar raises the level of a neurotransmitters: dopamine, serotonin, and norepinephrine
15. Sugar can cause hypoglycemia
16. Sugar can produce an acidic digestive tract
17. Sugar can cause a rapid rise of adrenaline levels in children
18. Sugar malabsorption is frequent in patients with functional bowel disease
19. Sugar can cause premature aging
20. Sugar can lead to alcoholism
21. Sugar can cause tooth decay
22. Sugar contributes to obesity
23. High intake of sugar increases the risk of Crohn’s disease, and ulcerative colitis
24. Sugar can cause changes frequently found in person with gastric or duodenal ulcers
25. Sugar can cause arthritis
26. Sugar can cause asthma
27. Sugar greatly assists the uncontrolled growth of Candida Albicans (yeast infections)
28. Sugar can cause gallstones
29. Sugar can cause heart disease
30. Sugar can cause appendicitis
31. Sugar can cause multiple sclerosis
32. Sugar can cause hemorrhoids
33. Sugar can cause varicose veins
34. Sugar can elevate glucose and insulin responses in oral contraceptive users
35. Sugar can lead to periodontal disease
36. Sugar can contribute to osteoporosis
37. Sugar contributes to saliva acidity
38. Sugar can cause a decrease in insulin sensitivity
39. Sugar can lower the amount of Vitamin E in the blood
40. Sugar can decrease growth hormone
41. Sugar can increase cholesterol
42. Sugar can increase the systolic blood pressure
43. Sugar can cause drowsiness and decreased activity in children
44. High sugar intake increases advanced glycation end products (AGEs)(Sugar bound non- enzymatically to protein)
45. Sugar can interfere with the absorption of protein
46. Sugar causes food allergies
47. Sugar can contribute to diabetes
48. Sugar can cause toxemia during pregnancy
49. Sugar can contribute to eczema in children
50. Sugar can cause cardiovascular disease
51. Sugar can impair the structure of DNA
52. Sugar can change the structure of protein
53. Sugar can make our skin age by changing the structure of collagen
54. Sugar can cause cataracts
55. Sugar can cause emphysema
56. Sugar can cause atherosclerosis
57. Sugar can promote an elevation of low density lipoproteins (LDL)
58. High sugar intake can impair the physiological homeostasis of many systems in the body
59. Sugar lowers the enzymes ability to function
60. Sugar intake is higher in people with Parkinson’s disease
61. Sugar can cause a permanent altering the way the proteins act in the body
62. Sugar can increase the size of the liver by making the liver cells divide
63. Sugar can increase the amount of liver fat
64. Sugar can increase kidney size and produce pathological changes in the kidney
65. Sugar can damage the pancreas
66. Sugar can increase the body’s fluid retention
67. Sugar is enemy #1 of the bowel movement
68. Sugar can cause myopia (nearsightedness)
69. Sugar can compromise the lining of the capillaries
70. Sugar can make the tendons more brittle
71. Sugar can cause headaches, including migraine
72. Sugar plays a role in pancreatic cancer in women
73. Sugar can adversely affect school children’s grades and cause learning disorders
74. Sugar can cause an increase in delta, alpha, and theta brain waves
75. Sugar can cause depression
76. Sugar increases the risk of gastric cancer
77. Sugar and cause dyspepsia (indigestion)
78. Sugar can increase your risk of getting gout
79. Sugar can increase the levels of glucose in an oral glucose tolerance test over the ingestion of complex carbohydrates
80. Sugar can increase the insulin responses in humans consuming high-sugar diets compared to low sugar diets
81. High refined sugar diet reduces learning capacity
82. Sugar can cause less effective functioning of two blood proteins, albumin, and lipoproteins, which may reduce the body’s ability to handle fat and cholesterol
83. Sugar can contribute to Alzheimer’s disease
84. Sugar can cause platelet adhesiveness
85. Sugar can cause hormonal imbalance; some hormones become underactive and others become overactive
86. Sugar can lead to the formation of kidney stones
87. Sugar can lead to the hypothalamus to become highly sensitive to a large variety of stimuli
88. Sugar can lead to dizziness
89. Diets high in sugar can cause free radicals and oxidative stress
90. High sucrose diets of subjects with peripheral vascular disease significantly increases platelet adhesion
91. High sugar diet can lead to biliary tract cancer
92. Sugar feeds cancer
93. High sugar consumption of pregnant adolescents is associated with a twofold increased risk for delivering a small-for-gestational-age (SGA) infant
94. High sugar consumption can lead to substantial decrease in gestation duration among adolescents
95. Sugar slows food’s travel time through the gastrointestinal tract
96. Sugar increases the concentration of bile acids in stools and bacterial enzymes in the colon
97. Sugar increases estradiol (the most potent form of naturally occurring estrogen) in men
98. Sugar combines and destroys phosphatase, an enzyme, which makes the process of digestion more dificult
99. Sugar can be a risk factor of gallbladder cancer
100. Sugar is an addictive substance
101. Sugar can be intoxicating, similar to alcohol
102. Sugar can exacerbate PMS
103. Sugar given to premature babies can affect the amount of carbon dioxide they produce
104. Decrease in sugar intake can increase emotional stability
105. The body changes sugar into 2 to 5 times more fat in the bloodstream than it does starch
106. The rapid absorption of sugar promotes excessive food intake in obese subjects
107. Sugar can worsen the symptoms of children with attention deficit hyperactivity disorder (ADHD)
108. Sugar adversely affects urinary electrolyte composition
109. Sugar can slow down the ability of the adrenal glands to function
110. Sugar has the potential of inducing abnormal metabolic processes in a normal healthy individual and to promote chronic degenerative diseases
111. I.Vs (intravenous feedings) of sugar water can cut off oxygen to the brain
112. High sucrose intake could be an important risk factor in lung cancer
113. Sugar increases the risk of polio
114. High sugar intake can cause epileptic seizures
115. Sugar causes high blood pressure in obese people
116. In Intensive Care Units: Limiting sugar saves lives
117. Sugar may induce cell death
118. Sugar may impair the physiological homeostasis of many systems in living organisms
119. In juvenile rehabilitation camps, when children were put on a low sugar diet, there was a 44% drop in antisocial behavior
120. Sugar can cause gastric cancer
121. Sugar dehydrates newborns
122. Sugar can cause gum disease
123. Sugar increases the estradiol in young men
124. Sugar can cause low birth weight babies

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68. Ibid. nearsightedness
69. Ibid. compromise the lining of the capillaries
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75. Ibid.
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77. Yudkin, J. Sweet and Dangerous.(New York:Bantam Books,1974) 129
78. Ibid, 44
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85. Ibid.
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88. Ibid
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90. Postgraduate Medicine.Sept 1969:45:602-07.
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94. Ibid.
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