Heart Disease and Sugar

In a compelling report on Dr. John Douillard’s website, www.lifespa.com Dr. Douillard explains how pre-diabetes can cause symptoms in almost every system of the body. (You can download his excellent report by clicking on this link onto his website with the report: http://lifespa.com/blood-sugar-secrets-health-longevity/.) Additionally, pre-diabetes is linked to the rise in popularity of processed and refined foods, not just white sugar.

Dr. Douillard has some startling facts in this report. For example, he notes that many so-called natural foods are similar in sugar content than their not-so-natural counterparts. (Ex. 12 oz. Vitamin Water, 31 g. sugar as opposed to a 12 oz. coke at 43 g. sugar. Not much difference between the natural and not-so-natural.)On page 5, Dr. Douillard takes the reader through his Blood Sugar 101 explanation, explaining how we become insulin resistant, the early step to developing diabetes.

(You can download Dr. Douillard’s excellent report by clicking on this link inside his website: http://lifespa.com/blood-sugar-secrets-health-longevity/.) (See sample page below)+

This concept of diabetes is expanded further in a book I am now reading, The Great Choelsterol Myth by Jonny Bowden, Ph.D.,C.N.S. and Dr. Stephen Sinatra, (Fair Winds Press, 2012) from which the information below is gleaned. They claim that fat is not the real problem. In fact, Chapter 4 in entitled, “Sugar: The Real Demon in the Diet.” This chapter fully explained the issue of insulin resistance. Here is a key quote from p. 57:

“For awhile, your pancreas can manage to keep up with the added demand for more and more insulin, and your muscles may still absorb enough sugar to keep you from becoming officially diabetic. But those elevated levels of insulin produced by excess sugar (in the diet and in the bloodstream) are not without serious consequences, including ones that directly affect the heart.”

So perhaps we need to rethink fat and heart disease and look at sugar and heart disease, especially since we know that refined sugars are not healthy anyway. When I finish the cholesterol book, I may have more information to share about the link between sugar and heart disease.

Actually, many years ago I read a book by Dr. John Yudkin called Sweet and Dangerous, published in 1972. Unfortunately, it was eclipsed by all the hype about fat and heart disease report by biologist Ancel Keys, triggering the “low fat diet” mantra that still can be seen in products with little or no fat (excluding trans fat, which are not healthy.) In fact, when Dr. Robert Atkins came out with his Diet Revolution in 1972, his ideas were considered radical, even though the low carb diet concept of today is built on his book.

What is equally important, I think, is to re-think our definition of sugar. Of course, we know that the white stuff in packets is pure sugar, but what about honey, molasses, white bread, and all processed carbohydrates that have been stripped of their fiber and nutrients? They are also sugar and cause spikes in your insulin, wearing down your pancreas, and contributing to diabetes, one of the most rampant health issues in the US. And according to what I have read so far, insulin resistance and heart disease are related.

Both the report by Dr. Douillard, which I recommend you download for free and read, and the book I am still digesting, The Great Cholesterol Myth, are strong indications that we may have been looking at the wrong foods that contribute to heart disease. Good fats, such as avocado and eggs, may have been mistakenly maligned. If sugar in the form of processed white sugar to stripped down white rice is the real culprit, we may need to adjust our diets to reflect this information.

I urge you to download both Dr. Douillard’s report Blood Sugar Secrets for Health & Longevity and read the book, The Great Cholesterol Myth by Bowden & Sinatra. I went to a workshop last fall with Dr. Douillard as the speaker and also to an evening with Jonny Bowden a few years ago. These men are passionate about bringing health to the public in a way we can understand. (I plan to buy a blood sugar monitor to check my own levels after reading Dr. Douillard’s report.)

“How Sweet it Is” may not be so sweet, after all! You may want to rethink fat and sugar and their relationship to cholesterol and heart disease after reading the information in the book and report.

+Here is an excerpt from Dr. Douillard’s online report, p. 17, listing sugar in its different disguises as well as other important information: (exact words)

Excess sugar also overwhelms the muscle cells’ ability to use the sugar, and they eventually stop responding to the signals of insulin. This leads to a condition called insulin resistance.  As a result, the levels of sugar in the blood stay dangerously high for an extended period of time.

Sugar and Wrinkles-The excess sugar is converted into fat and often stored around the belly, elevating the levels of cholesterol. Excess glucose also sticks to proteins in the blood in a degenerative process called glycation. Glycation is the process of sugar molecules attaching themselves to proteins in the body. It causes damage to two very important proteins: collagen and elastin, which are responsible for the health and elasticity of the skin. Yes this leads to wrinkles, but more importantly, the health of the skin that lines the arteries, heart, gut and lungs is compromised.

Here is a list of the most common sweeteners which are found on the labels of many foods. I suggest that you reduce or eliminate: Agave, Barley Malt, Brown sugar, Brown Rice Syrup, Coconut Sugar, Corn sweetener, Corn syrup, Date sugar, Dextrose, Fructose, Fruit juice Concentrate, Glucose, High Fructose Corn Syrup (HFCS), Honey, Invert Sugar,Lactose, Maltose, Malt syrup, Maple Syrup, Molasses, Raw sugar (Turbinado, Muscavado, and Demerara, Sucrose, Syrup


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