This video, titled "The Case Against Sugar," argues against consuming sugar due to its many negative health effects. The speaker, Deb Ford, explains how sugar is hidden in many foods under different names and how the average American consumes a huge amount of it. She details sugar's impact on insulin resistance, obesity, liver function, heart health, the immune system, cancer, and brain function, including its addictive properties and influence on gut microbes. Finally, she provides alternative sweeteners and emphasizes that changing habits takes time but is achievable with effort and support.
Key Takeaways
1
Sugar comes in many forms and is often hidden in unexpected foods like ketchup, salad dressings, and even bread, making it challenging to avoid.
2
Sugar goes by many different names on food labels, such as dextrose, maltose, fructose, corn syrup, and agave nectar, making it difficult for consumers to identify.
3
Excessive sugar consumption leads to insulin resistance, which is a major contributor to chronic diseases like type 2 diabetes, obesity, cardiovascular disease, and even certain types of infertility.
4
Sugar contributes to obesity by affecting hormones that regulate satiety, causing individuals to feel constantly hungry and leading to the accumulation of dangerous visceral fat around organs.
5
Fructose, a component of sugar, is primarily metabolized by the liver, and excessive intake can lead to non-alcoholic fatty liver disease, comparable to the damage caused by alcohol.
6
Sugar consumption is linked to increased bad cholesterol (LDL), blood glucose, insulin levels, and abdominal obesity, making it a leading contributor to heart disease.
7
Just 100 grams of sugar can make white blood cells 40% less effective at killing germs for up to five hours, severely compromising the immune system.
8
High insulin levels caused by sugar intake can contribute to the growth and multiplication of cancer cells, which are known to feed on sugar.
9
Sugar significantly affects brain function by slowing it down, inhibiting new learning, decreasing memory recall, and is strongly linked to depression and anxiety.
10
Sugar is highly addictive, similar to drugs like cocaine, as it triggers a dopamine release that leads to cravings and a need for more sugar to achieve the same pleasure response.
11
Some sugar alternatives that should be avoided include aspartame, sucralose (Splenda), and high-fructose corn syrup due to their harmful chemical components and negative health effects.
12
Safer sugar alternatives include coconut sugar, raw honey (in moderation), stevia (from a pure source), monk fruit, and erythritol.
13
Changing sugar consumption habits takes about 66 days, and successful transformation often requires support.
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0:01
yes i think spring really wants to
0:03
happen here
0:05
you know i think it's like 46 degrees
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out that foot of snow
0:08
is melting away i went for a run this
0:10
morning took the dog for a run
0:13
i swept i dusted i don't know
0:16
it's like spring spring is wonderful
0:20
okay so today we are going to
0:23
present the case against sugar
0:27
and i see by some of the names up here
0:30
some of you remember
0:31
perry mason okay but for those of you
0:34
that are younger or you know back in the
0:37
day there were only three tv channels so
0:39
everybody
0:40
who was alive back then knows who perry
0:42
mason was
0:43
in the 1960s tv he
0:46
was a prosecuting attorney so i'm going
0:50
to kind of channel perry mason today
0:52
in my case against sugar all righty
0:55
we'll just get right to
0:57
it here share my screen
1:02
okay
1:02
[Music]
1:07
and i had to mute everybody
1:10
because with all the people on there it
1:13
may not work out so good
1:14
okay get everything
1:17
i normally you know i haven't done one
1:20
of these webinars for months and months
1:22
and i usually have a team
1:24
so i don't have a team this morning it's
1:26
just me doing all the tech
1:27
and i think we're gonna be okay but
1:31
i can't talk and look at the chat
1:34
also so you know any questions you have
1:37
along just put them in the chat down
1:39
below
1:40
i think it's down below on your screen
1:42
and i'll get to them in the end some
1:44
people sent me questions ahead of time
1:47
that's good and so i'll get to as many
1:49
of them as i possibly can
1:52
but let's get going here don't want to
1:55
waste any of your time okay so i think
1:58
the tech's working
2:00
happy spring everybody i am so excited
2:02
to bringing this information to you
2:04
you know at the shop i can only talk to
2:08
one person at a time
2:10
or in my office one person at a time and
2:12
it's really limiting
2:13
so here i can talk to lots of people who
2:15
are interested in the same thing i am
2:17
living a healthier life i love teaching
2:20
i love learning and i think
2:22
the better information you have better
2:24
choices you can make
2:25
and with those better choices you get
2:26
better results
2:28
like health better health better
2:29
vitality and hopefully longevity
2:32
so thanks for registering for this
2:36
monthly webinar this is the first one
2:38
and on the fourth wednesday
2:40
of every month at 11 a.m i'm going to
2:43
take a topic and dive
2:44
deeper we're going to cover the dangers
2:46
of sugar this month
2:47
and in the following months i'm going to
2:49
cover detoxification
2:51
autoimmune conditions gut health
2:52
metabolism weight loss sleep immunity
2:54
stress
2:55
adrenal fatigue all those things and
2:58
more so we're going to go
3:00
on about all the natural approaches to
3:03
building health disease
3:04
prevention and reversal so a lot of good
3:07
stuff you could mark your calendar
3:09
this year the fourth wednesday of every
3:12
month free webinar is 11am
3:14
god willing and the creek don't rise
3:16
okay
3:17
so you all know my passion natural
3:20
health
3:20
healing i've been doing this studying it
3:23
getting credentialed
3:24
45 years okay and i've studied what it
3:27
takes
3:28
for health vitality and longevity there
3:30
are certain rules that our biology needs
3:34
to be healthy
3:35
modern lifestyles are breaking a lot of
3:37
those rules oh boy
3:39
oh boy and we've got to learn how to
3:41
integrate some healthy things
3:43
back into our life so we have a better
3:45
chance for health vitality and longevity
3:48
in america you all know we spend more
3:50
money
3:51
on health care than any other country
3:54
by far and we're among the sickest i
3:57
think the statistic i
3:58
last read was we rank 35th
4:02
we're below cuba that's just so wrong
4:05
so every month i'm going to bring you a
4:08
little piece of the puzzle
4:09
so if you want you can start building to
4:12
transform your health
4:15
i am bringing this to you i do what i do
4:16
because i was a sick kid i had to change
4:19
i had
4:20
realized early on i couldn't live like
4:22
everybody else i was going to a
4:24
specialist
4:25
starting at age three i was on
4:27
antibiotics almost non-stop for 10 years
4:30
i was anxious and depressed as a
4:31
teenager i had acne i had hormone
4:34
problems i had
4:35
digestive problems i came this close to
4:37
hysterectomy when i was 22.
4:40
yeah i was a mess i had to change
4:44
i mean who else opens a health food
4:46
store at 20
4:47
when everybody else is living it up
4:49
right i was already pursuing what it
4:52
took to be healthy i figured
4:53
i'd had enough surgery i'd given up
4:56
enough parts
4:57
that i figured i couldn't do any worse
4:59
so
5:00
from somebody who has been there and
5:03
knows the way back i am here for you i'm
5:05
going to teach you
5:06
and help you get the things you need so
5:09
that your body
5:10
can thrive so thanks again for
5:13
taking the time to register for this
5:15
webinar we're all
5:17
in this together because of our interest
5:19
in health and after all
5:21
there's nothing more important
5:24
and for those of you who just joined us
5:26
um you know i can't talk
5:28
and read your questions at the same time
5:30
so i'll check the chat
5:31
at the end and answer your questions
5:34
then so i'm just going to keep going
5:36
one slide after another presenting the
5:38
case against sugar
5:39
okay now i am channeling perry mason
5:43
okay okay your honor
5:46
sugar comes in many forms beyond that
5:49
white powder in the yellow bags
5:51
some are claimed to be better for you
5:53
than others and some
5:54
names you don't even recognize may be on
5:56
the ingredient level
5:58
the whole subject of sugar in the health
6:00
industry is so confusing
6:02
you know some things you may hear is
6:05
sugar's okay in moderation
6:08
or your body is not designed to digest
6:11
sugars or sugar-free products
6:14
are healthier or artificial sweeteners
6:18
are worse for you than sugar or and i
6:21
love this as my personal favorite one
6:23
you need sugar for energy you gotta have
6:26
it
6:27
and then finally sugar is addictive like
6:30
a drug
6:31
all of these common claims to do with
6:33
sugar opposing one another
6:36
you know we don't know who do you listen
6:38
to
6:39
one thing's for sure we are consuming
6:41
more sugar in our diets
6:42
than we ever have in human history
6:46
department of agriculture says the
6:48
average american
6:49
consumes 150 to 170 pounds
6:53
of refined sugar every year compare this
6:56
to about four to six pounds
6:58
in the 1800s my mother likes history she
7:01
loves antiques
7:02
she tells me there is a piece of
7:04
furniture called a sugar
7:06
safe or a sugar locker that had a lock
7:09
and key on it and i googled it the other
7:11
day and there is such a thing as a wood
7:13
box
7:13
so you know it was lock and key so you
7:16
couldn't eat as much as you want you had
7:18
you know you can see how addictive it is
7:20
i mean it needs a lock and key and maybe
7:22
that's not a bad idea
7:24
you might think so after you hear what
7:25
i'm going to have to say so you probably
7:27
think
7:28
150 to 170 pounds of sugar is a lot
7:32
can't possibly be true that's the size
7:34
of a man but yeah
7:35
that is correct 150.
7:40
let's see here now we're supposed to be
7:43
forwarding
7:45
a little clicker okay so
7:49
translates to a quarter to a half a
7:51
pound or 30 to 60 teaspoons of sugar a
7:55
day
7:56
hard to believe we can do that but
7:58
remember you're not just getting sugar
8:00
in your coffee
8:01
or sugar and things that you see it put
8:03
in maybe
8:05
that you can expect but it's hidden in
8:07
the majority of foods
8:09
you probably eat regularly
8:12
so sugar added to foods you wouldn't
8:15
expect you
8:15
really got to be a detective you know it
8:18
is
8:18
it's hidden you know sometimes you know
8:21
in ketchup especially in america
8:23
it's it's different if you get the same
8:25
brand
8:26
in europe it's going to be a lot less
8:28
but ketchup barbecue sauces tomato sauce
8:31
marinades for your meat but they all
8:33
have sugar in them
8:34
salad dressings a lot of sweeteners
8:37
yogurt
8:38
bread gotta have yeast you need sugar to
8:41
rise
8:42
protein bars health bars granola bars
8:44
peanut butter
8:45
almond butter lots of nut butters soups
8:48
canned fruits cereals don't get me
8:51
started
8:52
crackers oatmeal especially those rip
8:54
open packages
8:56
frozen dinners even the ones that are
8:58
considered healthier ones
9:00
so many ways and you know the list you
9:03
know goes on and on and on you really
9:04
have to be a detective
9:06
in more than just cookies and ice cream
9:08
everything
9:09
surprising how many ways sugar can sneak
9:12
into our diet
9:13
and some of these are kind of surprising
9:15
you really do have to be a
9:17
detective you know we just finished a
9:19
lot of you know
9:20
that we just finished that facebook
9:22
challenge for
9:24
kicking sugar to the curb and people
9:26
were
9:27
shocked how many grams of sugar that
9:29
they got in daily
9:30
even if they thought they were careful
9:33
and the benefits that
9:35
people talked about just in as little as
9:36
two weeks so anyway you've got to be a
9:38
real detective
9:40
one of the reasons is that because sugar
9:43
goes by a lot of different names
9:45
it rarely on a label is going to say
9:48
sugar
9:48
because they know you're looking out for
9:50
that okay
9:52
they're sneakier so instead of just
9:55
plain old sugar
9:56
you may see dextrose maltose glucose
9:59
fructose
10:00
fruit sugar right lactose that's milk
10:03
sugar
10:04
sucrose corn syrup
10:07
corn sweetener high fructose corn syrup
10:10
just a lot of different ways i'm going
10:12
to go into those deeper
10:13
sorghum syrup kind of know that agave
10:16
nectar
10:16
all the other kind of nectars and if you
10:19
think it's going to be healthier it may
10:21
say evaporated
10:22
cane juice or sukanat
10:25
or galactose raw sugar
10:29
you know so many ways inversal that's
10:32
one you rarely see
10:33
malt rice malt rice syrup
10:37
starch juices you're going to see juices
10:40
a lot more because that
10:41
is one that they can kind of get away
10:43
with by
10:45
not saying it's added it's just part of
10:47
the recipe
10:49
honey molasses maple syrup and the sugar
10:52
alcohols
10:53
okay sugar alcohols like sorbitol
10:56
xylitol erythritol multi-tall
11:01
and you know i could go on and on but
11:03
that gives you an idea
11:05
that you really got to be on the lookout
11:07
because sometimes
11:08
they're going to have three or four
11:10
different sugars in something
11:12
you know anything that if you look at it
11:14
anything that ends in
11:15
o s e or o l is a type of sugar
11:20
and the sugar alcohols are the ones that
11:22
end in o
11:23
l they usually have less than half of
11:27
the calories
11:29
of regular sugar and you may think
11:32
that's good
11:33
a lot of diabetics use that but oh boy
11:35
it can cause a lot of digestive issues
11:38
for a lot of people
11:39
gas bloating diarrhea you know so
11:42
you'll find that a lot in sugar-free gum
11:45
mints
11:46
i'm going to talk about this a lot later
11:48
but you got to be careful because if you
11:50
upset the bite
11:51
the gut microbes uh you can be an even
11:53
bigger problem
11:55
okay so if sugar's already in all this
11:57
food that we eat
11:58
why do we care it's not like everybody
12:00
gets sick right
12:02
well not immediately and i
12:06
would say that sugar is insidious
12:09
for the last decade i've said if i were
12:13
the devil
12:13
and i couldn't outright kill people i
12:15
would get them addicted to sugar
12:18
it robs them of their life and their
12:19
vitality and you'll see
12:21
coming up the problem with excess sugar
12:24
is that it doesn't manifest immediately
12:27
with disease or feeling bad and if and
12:30
if it does
12:31
usually don't recognize it as being
12:33
caused by diet
12:34
you know the body is really resilient a
12:36
lot of backups a lot of backup pathways
12:38
systems
12:39
tries to keep things in balance that's
12:41
its job homeostasis
12:43
but based on your genes your genetics
12:45
your epigenetics
12:47
that's how the environment reacts with
12:48
your genes it will begin to take a toll
12:52
a lot of a lot of
12:53
conditions mental illness behavioral
12:55
problems are often attributed to
12:57
other sources beyond diet something as
13:00
simple as diet can't cause behavioral
13:02
problems right
13:03
how about allergies arthritis migraines
13:06
they're explained by environments stress
13:08
levels
13:09
response to medications immune disorders
13:13
degenerative disease diabetes
13:15
and cancer take a long time to develop
13:18
and diagnose and when you get any of
13:22
those diagnoses
13:23
you and your doctor are not grabbing
13:25
your food journal to see what you've
13:27
eaten for the last 30 years
13:28
you know at that point you're in the
13:30
emergency mode
13:32
however more research is being conducted
13:35
on the effects of sugar on
13:36
human health by the day thousands and
13:39
thousands of articles of research
13:41
not a one of them has said sugar builds
13:44
health
13:46
more and more sugar is tightly linked to
13:49
the development
13:50
of disease and let me tell you it's not
13:53
looking good for the case of sugar
13:58
so to really understand how sugar is so
14:01
dangerous you got to understand
14:03
what it's made of sugar today comes from
14:05
sugar beets
14:06
or sugar cane and before
14:10
sugar leaves the digestive tract a lot
14:12
of enzymes have to start breaking it
14:14
down
14:15
starting in the mouth with salivary
14:18
amylase anything that ends in ase is an
14:21
enzyme
14:21
so then farther down sucrase and other
14:24
enzymes break it down into two simple
14:27
sugars
14:28
glucose and fructose glucose
14:31
is an important energy source easy to
14:33
obtain
14:34
if you aren't consuming it in your diet
14:36
your body makes it
14:37
makes a lot of it it breaks it down from
14:40
the fat store
14:41
simple as that you always have plenty on
14:43
hand no need to consume it
14:46
at all however fructose is different
14:49
our bodies don't produce much of it at
14:52
all
14:52
and quite frankly there has never been a
14:55
physiological need
14:57
ever discovered and it requires a lot of
15:00
hormone secretions like
15:02
insulin from the pancreas so now
15:05
more on insulin
15:09
relationship between sugar and insulin
15:11
is a really hot topic
15:13
in research the last decade medical
15:16
journals
15:16
publishing on it all the time they love
15:19
it it's so much going on with it
15:20
so it's a real important hormone in our
15:23
bodies it's responsible
15:25
for directing glucose into the cells i
15:28
like to think of it as this gigantic key
15:31
that unlocks the cell so that energy can
15:34
get into the cell to do the work that
15:36
cell is designed to do
15:38
however over time our cells become
15:40
overwhelmed by too much stimulation
15:43
by insulin and they no longer want to
15:45
respond to it
15:47
so our cells knowing sugar is too high
15:50
sends the message out give me more
15:52
insulin and the pancreas obliges sends
15:55
more insulin
15:56
so in response the pancreas with this
15:58
more insulin the insulin levels go
16:00
higher and higher and higher
16:02
i kind of think of it like a bad
16:03
marriage where they just start yelling
16:05
each other
16:06
and then finally they just ignore each
16:07
other it doesn't get better
16:10
so over time pancreas just gives up
16:13
gets fatigued you know and and so then
16:16
you got bigger problems but sugar blood
16:18
sugar
16:18
no longer able to be maintained and this
16:20
is known as insulin
16:22
resistance high insulin over time leads
16:25
to
16:25
insulin resistance and that is a really
16:28
bad
16:29
player in our health reason so much
16:32
research is being done on it is because
16:34
it is a huge contributor to
16:36
the chronic diseases of today type 2
16:39
diabetes
16:40
obesity metabolic syndrome
16:42
cardiovascular disease
16:44
dementia high blood pressure menopausal
16:47
symptoms
16:48
and even one of the leading causes of
16:50
women's infertility
16:51
polycystic ovarian syndrome my specialty
16:54
pcos even when these develop these
16:58
diseases develop
16:59
elevated blood sugar remains an ongoing
17:02
problem the excess is often the reason
17:04
that these people get other
17:06
complications like blindness like
17:08
nerve damage you know lots a lot of
17:10
stuff's going on when blood sugar and
17:12
insulin gets too high
17:13
these risks and the conditions persist
17:16
so you gotta get
17:17
at the root cause diet and lifestyle
17:21
okay so now the obvious one there's no
17:24
secret
17:25
obesity is a serious epidemic one in
17:28
three
17:29
children two out of three adults are
17:32
either overweight or obese in the united
17:34
states and that
17:35
is pre-covered you can imagine today so
17:38
sugar's role in weight gain more serious
17:41
than just
17:41
empty calories instead it affects the
17:44
hormones responsible
17:45
for satiety which means you never get
17:48
hungry
17:49
or never get full you're always hungry
17:51
you want a snack you finish
17:52
dinner and you need to top it off with
17:54
something so i'm sure you can see how
17:56
that is like the problem just gets worse
17:57
and worse
17:58
and that alone strengthens the case
18:00
knowing
18:01
60 increase risk of obesity in
18:05
children for every daily serving of
18:08
sugar sweetened beverage
18:10
and the weight gain from sugar is the
18:13
worst because
18:14
it presents an abdominal fat visceral
18:17
fat
18:18
that's where your important organs are
18:20
this visceral fat
18:21
is what breeds the higher risk profile
18:23
for all those diseases
18:25
some of them even life-threatening so
18:26
sugar leading cause of obesity
18:29
among other serious things so it's not
18:32
just a cosmetic at all
18:34
so now when you get this to move oh
18:39
technology i don't know maybe my
18:41
battery's going out okay
18:42
fructose and the liver okay one of the
18:45
main components you know fructose
18:47
is glucose and fructose come from the
18:50
table sugar
18:51
fructose is metabolized by the liver and
18:54
only in teeny tiny amounts it gets
18:56
stored
18:57
so this wouldn't be a problem if
18:59
everyone minimized their sugar intake
19:01
you know
19:01
like a dessert once in a blue moon or
19:04
you know
19:04
only when they are really physically
19:06
active and you burn it up immediately
19:09
so if you only took in a little bit of
19:11
fructose it's turned into glycogen
19:13
stored in the liver some of it stored in
19:15
the muscles for safe keeping
19:17
until our bodies need that energy
19:19
reserve like when you're exercising or
19:22
you know back in the day when no food
19:24
was present but
19:25
when there's already enough glycogen
19:28
stuck in the liver
19:29
eating more sugar overloads it
19:33
that extra is stored as fat
19:36
fat in the liver and that is the
19:37
beginning of fatty non-alcoholic fatty
19:40
liver disease
19:42
epidemic these days the cure is not
19:44
medicine the reserve
19:45
the reversal is change in diet and
19:48
lifestyle it seems like doctors are just
19:50
wanting
19:50
to run lots of liver scans these days
19:52
then they never give the right
19:54
prescription
19:54
it is diet and lifestyle too much sugar
19:57
your body
19:58
can't store anymore so it stores it as
20:00
fat
20:01
to take it even further the study
20:03
suggests
20:04
sugar is just as damaging as alcohol to
20:07
the liver
20:08
even if you're at a healthy weight okay
20:11
so it's not cosmetic at all
20:15
no alcohol involved but the fat causes
20:18
the same
20:18
scarring in the liver as alcohol does
20:21
luckily the liver
20:22
is great at repairing itself but if you
20:25
keep eating the sugar
20:26
it never catches a break and that can
20:29
lead to liver
20:30
cirrhosis okay
20:33
so now another organ that's really
20:35
important our heart
20:37
you know there have been many
20:38
misconceptions about cardiovascular
20:41
disease
20:42
that are really hard to overcome
20:45
the role of cholesterol what foods help
20:47
and harm the heart
20:49
you know on the food guide from the
20:52
government doesn't even
20:53
talk about cholesterol anymore but that
20:55
message isn't hurt
20:56
saturated fat is not the culprit sugar
20:59
is
21:00
sugar consumption is the leading
21:03
contributor to the number one killing
21:05
worldwide heart disease 1970s
21:08
when we made fat the number one food
21:10
enemy
21:12
obesity started going up and we never
21:16
even kept track of weight before that
21:17
but obesity diabetes
21:19
and even heart disease steady increase
21:22
sugar
21:22
sugar is shown to consume a lot amount
21:26
of sugar you're going to have an
21:27
increase in ldl your bad cholesterol
21:29
blood glucose insulin level abdominal
21:31
obesity
21:32
you know this can happen as little as
21:34
eight to ten weeks
21:36
again cardiometabolic syndrome syndrome
21:39
x
21:40
metabolic syndrome insulin resistant all
21:42
the same thing
21:44
a lot of things have been attributed to
21:47
this
21:47
problem insulin all those are major risk
21:50
factors for developing
21:52
heart disease so i've got the references
21:54
so if any of you
21:55
want the references just let me know and
21:58
i'll get them to
21:59
but they're they're from renowned
22:01
journals like the
22:02
american journal of clinical nutrition
22:06
the american um heart association
22:09
several of them come from the american
22:10
heart association journal so
22:12
you know it's it's the the word has to
22:16
get out there
22:16
so that's why this is my first webinar
22:19
okay so now sugar and the immune system
22:23
a real poignant topic now
22:24
with the coven pandemic your immune
22:28
system
22:28
is responsible for defending your body
22:31
against illness
22:32
with viral bacterial microbes it's a big
22:35
deal
22:36
so your immune system when it's
22:38
compromised you're putting yourself
22:39
in danger of pathogens making you sick
22:43
so according to a study one that i'll
22:46
pick up
22:47
is loma linda university california 100
22:50
grams
22:51
of sugar makes your white blood cell
22:54
count that's the one that does the first
22:56
battle
22:57
40 percent less effective in killing
22:59
germs
23:00
and that's on top of everything else
23:02
sugar directly affects your
23:04
main defense line okay
23:07
most alarming part of this is that
23:09
sugar's crippling effect
23:11
is present for five hours after you eat
23:14
it
23:15
so if you have sugar or honey
23:18
on your oatmeal or heaven forbid one of
23:21
those oatmeal packets for breakfast
23:24
a pop with lunch or fruit smoothie and a
23:26
granola mar for snack and dessert at
23:29
dinner
23:29
you got your whole day with depressed
23:32
immunity
23:33
and i don't know about you but in this
23:34
day and age i want to do all i can to
23:37
keep my immune system in tip-top shape
23:39
to fight any virus or any virus mutation
23:44
out of me okay
23:47
cancer that's the word nobody wants to
23:51
hear it's hard to believe that something
23:52
so prevalent in our everyday diet can
23:55
cause cancer
23:56
but i'm here to tell you it's true
23:59
cancer is the uncontrolled growth and
24:02
multiplication of cells
24:04
it's one of the leading causes of death
24:06
worldwide
24:07
so how is sugar related to cancer
24:10
insulin insulin is one of the main
24:13
hormones involved with
24:15
regulating the growth of cells and it's
24:18
been concluded that having a constantly
24:21
high insulin level can indeed contribute
24:24
to cancer of all kinds you've heard
24:27
sugar feeds cancer you're right
24:31
way back when einstein was around okay
24:36
einstein's friend otto warburg a fellow
24:39
german scientist a biochemist
24:41
he was the first that determined cancer
24:43
loves sugar
24:44
and that cancer has an alternate pathway
24:47
from regular metabolic pathway and some
24:52
you know some of the common cancer
24:54
diagnosis procedures the pet scan
24:56
actually will inject radioactive sugar
24:58
in the body and watch where it goes
25:00
quickly taken up by tumors tumors
25:02
love sugar it feeds on sugar so some
25:05
treatments are even using sugar blocking
25:07
drugs or diets to try to starve the
25:10
cancer
25:12
do you remember what i said about
25:13
insulin and sugar consuming sugar
25:16
raises insulin levels insulin growth
25:18
factor
25:19
now there is considerable amount of
25:21
evidence relating
25:22
insulin to cancer risk and progression
25:26
got the chapter and verse on that one
25:27
here too if you'd like it just let me
25:30
know
25:31
okay another rather important organ we
25:34
have
25:35
is the brain so how can sugar affect our
25:38
brain
25:39
well it does and quite significantly
25:42
studies have shown that sugar slows down
25:45
the brain functions it inhibits new
25:49
learning
25:50
and decreases memory recall dementia
25:54
is actually being called type 3 diabetes
25:56
by a lot of my colleagues
25:58
i always ask people who've had a loved
26:00
one diagnosed with dementia
26:02
did they love sugar always i get
26:06
oh yeah they love sugar the same
26:09
enzyme that breaks down insulin in the
26:12
brain
26:12
breaks down beta amyloid plaque that's
26:15
associated with alzheimer's
26:16
we're learning more and more all the
26:18
time so if the body is busy
26:20
breaking down insulin doesn't have time
26:22
to break down the plaque
26:24
plaque secondary can get that insulin
26:26
broken down so
26:27
strong correlations also between the
26:30
prevalence of depression
26:31
and anxiety and high sugar intake so
26:34
what do you think of when you think of a
26:35
sugar
26:36
crash well hangry
26:39
you know you've got irritability
26:41
decreased mood brain fog
26:43
fatigue don't ask me to do math
26:45
calculations
26:46
now imagine that note not going away
26:50
foods that are rich in sugar also
26:53
disrupt the neurotransmitters that
26:55
stabilize our nudes
26:56
our mood so anything that continually is
26:59
disrupting the function of these
27:01
receptors we no longer have control over
27:03
our moods
27:04
and according to dr
27:07
datis karazzian a functional medicine
27:10
expert and
27:10
author says that sugar disruption
27:14
is a huge contributor to chronic
27:16
depression as a little side note
27:18
i've got my masters in human nutrition
27:20
with detice
27:21
and i am so proud to know him he is
27:24
doing such great things
27:25
in human nutrition research and
27:27
education
27:28
just love knowing him so i also have a
27:31
video
27:31
of the brain in sugar it was a ted talk
27:34
and i'm going to send this
27:35
out with the recording for all you that
27:37
registered don't have time to rub it
27:39
run it on this webinar but i think
27:41
you're really going to enjoy it and it's
27:43
it drives home everything that we've
27:46
been saying about sugar
27:47
and the brain sugar and mood
27:51
okay all right well sometimes we use the
27:54
word
27:55
addicted lightly saying you're addicted
27:58
to your favorite food or
28:00
you know it's it really may not
28:02
necessarily encompass the real meaning
28:05
of the word
28:06
so let's look at what we really mean
28:09
when we're saying
28:10
addiction and this comes from the
28:12
american society of addiction medicine
28:14
asam
28:15
and i shortened this a little bit but to
28:17
quote addiction
28:19
is a chronic disease of brain reward
28:22
and motivation circuitry dysfunction
28:26
in these circuits lead to pathologically
28:29
pursuing reward or relief
28:32
by any substance abuse or use
28:35
addiction is the inability to
28:37
consistently abstain from
28:39
inability to control behavior craving
28:43
and diminished recognition of
28:45
significant problems
28:47
with one's behavior like denial
28:51
rationalizations oh i know how good
28:54
rationalizations can get so i know that
28:57
is a really long definition but i want
28:59
you to know
29:00
really what we're talking about when
29:02
we're talking about sugar
29:03
being addicting so is it really
29:07
addicting
29:08
one of the neurotransmitters is dopamine
29:12
dopamine is that neurotransmitter that's
29:15
responsible
29:16
for reward and pleasure you know you you
29:19
seek that dopamine
29:20
response so we need a lot of sugar
29:23
massive amounts of dopamine are released
29:26
in your brain
29:27
so as you continue to consume sugar
29:30
dopamine receptors become less powerful
29:33
making the response less effective kind
29:35
of like that insulin resistance i guess
29:37
no cells like being yelled at nobody
29:39
likes being yelled at so
29:40
you know you need more sugar to create
29:42
that same
29:44
happy dopamine reaction and so this is a
29:47
vicious cycle
29:49
much like what happens with drug
29:51
addiction and this is one of my favorite
29:53
studies and i
29:54
if you've listened to me very often
29:55
you've heard this one before so
29:57
there was this study that they took
30:00
drug addicted rats and sugar and and the
30:03
drug of choice was in fact
30:05
oreos and cocaine so they took these
30:08
cocaine-addicted rats
30:10
and withdrew cocaine from them then they
30:13
gave them a choice of sugar or cocaine
30:16
in every case the rats chose the sugar
30:20
over the cocaine even though they were
30:22
cocaine addicted
30:24
another study that uses a functional mri
30:27
machine with
30:28
with people showed that the brains of
30:30
people with
30:31
food addictions reacted to sugar the
30:34
same way as
30:35
drug addicts adapt adapt to drugs
30:38
the centers light up like a christmas
30:40
tree try it sometime
30:42
just watch people's eyes light up when
30:44
they describe
30:45
a sugary treat oh my gosh i've seen this
30:48
when people describe the food
30:50
they really get excited and happy when
30:52
they talk about it
30:53
it's almost like they were talking about
30:55
their sweetheart or a puppy
30:56
you know truly proof sugar takes over
31:00
our brain chemistry
31:01
and deliberately makes us crave and want
31:04
more
31:04
of it we can rationalize the heck out of
31:07
it we need it
31:08
you know we really good rationalizations
31:11
you got to have
31:12
you know sugar desserts all the time
31:16
and i've got chapter and verse on that
31:17
one too if you need it
31:20
okay now another reason that it's so
31:23
addicting
31:24
you know besides our own cells this one
31:27
is related to the gut
31:28
microbes you know there's this gut brain
31:31
connection eight lane highway going from
31:33
our gut to our brain
31:35
you know human cells are outnumbered
31:38
by these microbes in and around us by a
31:41
lot we used to say ten to one
31:43
whereas being debated but just no doubt
31:47
we there are a lot more of them than us
31:49
so these
31:50
trillions of these little microbes there
31:53
are about a
31:54
thousand different species and 5 000
31:57
distinct strains so your gut microbes do
32:01
a lot for you
32:02
in fact you can't live without them so
32:04
you really want to keep them happy
32:06
they metabolize nutrients they make
32:09
certain
32:10
essential vitamins that your body can't
32:11
make on their own it's also protective
32:13
barrier
32:14
against infections so much more i mean i
32:16
could do a whole show just on the gut
32:18
and we may everyone's gut microbiota is
32:22
unique
32:22
based on you know if you're breastfed if
32:26
you know what your diet your environment
32:28
stress and especially your diet there
32:31
are two families associated with sugar
32:33
craving
32:34
you've got the firm acuities and the
32:36
bacteroidetes
32:37
firm acuities thrive on sugar and send
32:40
the brain signals so that up that eight
32:43
lane highway
32:43
eat sugar because they grow and thrive
32:46
on it
32:47
the firma cuties are better energy
32:49
extractors too which means you get more
32:51
calories
32:52
at calories from food you look at weight
32:54
and you put on food
32:55
higher levels of firmicutes are seen in
32:58
heavier people and rats
32:59
bacteria dates the other family thrive
33:02
on fibrous foods
33:03
veggies seen in leaner people leader
33:06
rats no cravings associated with these
33:08
bacterias
33:09
and studies have shown that you take the
33:10
fermi cuties from heavy mice
33:12
or people and you put them into lean
33:14
myosin people and the lean mice get
33:16
heavier
33:17
and crave a different diet and the
33:20
increase in fertilities are seen
33:22
then when you take from the bacteries
33:25
and you put them
33:26
into the heavier ones heavier right mice
33:29
and wraps and people
33:30
and they lose weight so for us the best
33:33
way to increase these bacteria deets
33:36
is to eat more veggies and don't eat
33:38
sugar that feeds the fermi cuties
33:40
so when you cut down on sugars beware
33:43
no doubt your cravings are going to get
33:45
worse for a bit because these firmer
33:47
cuties are screaming to be fed
33:49
but within a short period of time the
33:51
gut microbes get back in balance
33:53
so the cravings subside most important
33:56
thing to know
33:57
by eating more veggies you're going to
34:00
increase the diversity
34:01
build the bacteroidetes so you have less
34:04
cravings
34:05
and better metabolism over time and
34:07
they're also less inflammatory
34:09
vermicutis are kind of
34:10
inflammatory you know they're not good
34:12
and they make you starve and what sugar
34:15
so you're not going to either be you're
34:16
not going to be firm or
34:18
cute so i don't know who named these
34:19
guys but firmacuties you don't want a
34:21
whole lot of
34:22
so that's just more proof that sugar can
34:25
take over our brain chemistry
34:26
and make us crave it and want more of it
34:31
okay so now sugar obviously
34:34
a negative contributor to our health and
34:36
our lives
34:37
not all sugars and sweeteners are
34:39
created equally
34:41
some are much worse for us than others
34:44
and of course vice versa so up next i'm
34:46
going to go through some common
34:48
sweeteners
34:48
that could definitely should definitely
34:52
be
34:52
avoided as much as possible as well as
34:55
some recommended alternatives
34:59
okay so these are first of all the ones
35:00
that i really want you to still
35:02
steer clear of aspartame that chemical
35:05
sweetener is best known
35:07
in diet pops some people can
35:11
maybe get by with a little bit and
35:12
tolerate for a short time while
35:14
others get migraines in digestive
35:16
distress regardless of the initial
35:18
reaction
35:19
aspartame has been proven dangerous in
35:22
lots of isolated situations for example
35:25
university of liverpool conducted a
35:27
study
35:27
where aspartame was mixed with common
35:30
food coloring
35:31
the result was clear toxicity to brain
35:34
cells
35:36
researchers found that aspartame breaks
35:38
down
35:40
it creates formaldehyde well-known
35:44
carcinogen well don't want that and back
35:47
in the day if you remember when diet pop
35:49
first came out
35:50
they stacked it five high outside gas
35:53
stations
35:54
but they soon found out that as the sun
35:56
heat heated up the pop
35:58
about to body temperature it degraded
36:00
into formaldehyde which is also
36:02
involving fluid
36:03
bad for the nervous system not good
36:06
avoid
36:07
sucralose sucralose commonly known
36:10
by the brand name splenda it's processed
36:13
using
36:14
chlorine so the body doesn't recognize
36:16
it right
36:18
i don't think it's smart to try to
36:19
confuse the body you know it's got
36:21
enough going on
36:22
researchers are also finding that the
36:24
waste
36:26
of those consuming sucralose
36:29
can't be broken down in the wastewater
36:31
treatment centers
36:32
imagine what it does inside our bodies
36:34
and
36:35
chlorine can interfere with your thyroid
36:39
because iodine and chlorine are in the
36:41
same
36:42
family so all of them poisonous one way
36:44
or another
36:45
now high fructose corn syrup
36:49
basically we just grew too much corn and
36:51
we needed to find a use for it
36:53
ta-da high fructose corn syrup super
36:56
cheap to make and grow
36:58
and that's why you're seeing it more and
36:59
more foods because it is cheap
37:01
high fructose corn syrup almost
37:03
everywhere this sweetener plays a huge
37:05
role
37:06
in the fat buildup in the liver in the
37:09
in the um visceral fat and also a huge
37:13
contributor to
37:14
leptin resistance meaning you're
37:16
hungrier all the time
37:17
also sometimes there's mercury in
37:20
the high fructose corn syrup and that's
37:22
bad for your nervous system your brain
37:24
and your heart
37:25
people are catching on though that it
37:26
isn't so healthy so
37:29
the companies are trying to rename it to
37:31
corn syrup corn sweetener
37:32
so you just got to be on the watch for
37:35
anything that sounds like it
37:37
okay now don't worry i will be
37:39
suggesting some safer alternatives next
37:42
but none of these artificials
37:45
ingredients and sweeteners are given the
37:46
green light by me
37:48
or researchers okay so some safer ones
37:52
safer alternatives include you know for
37:55
times
37:56
when you want something sweet or while
37:58
you're on a transitional diet
38:00
getting sugar out so first of all
38:03
coconut sugar
38:04
coconut sugar is unrefined natural
38:07
sweetener
38:08
still contains a lot of vitamins and
38:10
minerals it does not contribute to the
38:13
strong fluctuations
38:14
in blood sugar like other refined ones
38:18
but it still
38:19
got a lot of sweetener raw honey
38:22
you know has less fructose and has maybe
38:25
some other health benefits
38:27
you know some things have been linked to
38:29
heart health and
38:30
fighting inflammation and it's also if
38:33
you get the
38:34
real honey it's gonna have a little
38:36
royal jelly a little propylus
38:38
and a little things that can prevent
38:40
some seasonal allergies
38:42
super sweet um still so we need to use
38:45
it sparingly because it's going to
38:46
spike blood sugar and insulin and bees
38:48
work really hard and we don't want to
38:50
overwork our bees
38:52
friends but always all of these things
38:55
too much of a good thing is too much so
38:58
you know some of the
38:59
ones even though they're alternatives
39:00
they're going to break down into glucose
39:02
and fructose
39:03
and sweeteners need to be used less
39:05
frequently
39:06
so now some other non-caloric sweeteners
39:10
no calories first of all stevia it's
39:12
like this plant here the leaf
39:14
you know it is an extract from the
39:17
leaves of the stevia plant that you can
39:19
even grow at home
39:21
and you know because it doesn't have any
39:22
sugar it's better for balancing blood
39:24
sugar
39:25
cholesterol insulin resistance blood
39:28
pressure
39:29
you know but pay attention to the source
39:31
of stevia some brands
39:33
are adding additives so check the label
39:35
and
39:36
um i think it's still a good idea to
39:38
keep it
39:40
limited because there's some research
39:42
saying that it also can affect
39:44
your gut bio biome
39:47
if you take too much of it another one
39:50
is called
39:50
monk fruit lohan and that may
39:53
contains mogricides which is
39:57
will give you sweet sensation 250 times
40:00
stronger than sugar so if you need a
40:03
little sweetness
40:04
that's my go-to erythritol is one of the
40:07
sugar alcohols
40:08
but it doesn't upset the gut no calories
40:12
and in a small amount probably okay i've
40:15
used it over the holidays with fruit
40:17
topping and icings
40:19
for those holiday parties so there you
40:21
have some alternatives
40:22
some some ones that you can use while
40:24
you're transitioning
40:26
okay so although it is ideal
40:29
probably not practical for most people
40:31
to cut it out entirely
40:33
but you know if you're using a
40:34
transitional using some of the
40:36
substitute alternatives but as i
40:38
mentioned before
40:39
it's hiding everywhere and finding
40:42
healthier alternatives practicing
40:44
moderation
40:45
and just being aware of the dangers is
40:47
the best way to take action against
40:49
sugar
40:50
so you've got an apple or you've got a
40:53
muffin
40:54
big differences the apple has so many
40:56
nutrients and less
40:58
insulin impact than the refined muffin
41:01
phytonutrients you know there's 25
41:03
000 of them that fight disease and
41:05
that's besides
41:06
antioxidants vitamins minerals fiber and
41:09
even the apple contains
41:10
malic acid which is great for your
41:12
gallbladder and liver
41:14
so knowledge of all this stuff helps you
41:16
make
41:17
better choices better choices make
41:20
better
41:20
results so i want you to know about
41:23
these healthier choices
41:25
so you can have better results in your
41:26
health you're in the driver's seat
41:29
you have control
41:33
so i know i just shared a ton of
41:36
information
41:37
so i'm about to rest my case against
41:39
sugar
41:40
but i i some powerful information so
41:42
that you can make
41:44
better choices so as you saw you know
41:47
getting away from sugar is going to help
41:49
protect your heart
41:50
your brain your moods your ability to
41:53
think your liver your immune system
41:57
it helps protect against obesity and
42:00
cancer
42:00
and dementia and heart disease that
42:03
isn't just me that's like tons of
42:05
research behind me
42:07
your diet and lifestyle determines 90
42:11
of your health only 10 percent is your
42:14
genes
42:15
now if that's not empowering i don't
42:17
know what is
42:18
that's pretty cool okay
42:22
so now i know it's work
42:25
and all things worth achieving you know
42:28
this
42:28
they take work change takes time
42:32
in fact 66 days so i don't want you to
42:35
get discouraged and given up
42:37
university of london research found that
42:39
it takes 66
42:40
days to deconstruct old habits
42:44
and instill new habits it's true i've
42:46
done this that's why
42:47
all of my programs three months you know
42:51
you get them through those 66 days with
42:53
support
42:54
so that they can reconstruct a better
42:56
way of living
42:57
you know i know change is hard and
42:59
without support
43:01
it's probably almost impossible for most
43:03
people you know you are fighting
43:05
everything
43:05
in our environment in our our culture so
43:08
you need
43:09
a nudge you need somebody to point the
43:11
way and point out stumbling blocks
43:14
so just a quick note here i have a
43:17
program spring into health
43:18
small group program starting soon that's
43:20
going to take you clear to memorial day
43:23
past those 66 days so if you want to get
43:25
started on making those changes
43:27
you can want to sign up now you can go
43:29
to devford.com
43:30
i will also include a bonus for just
43:33
listening to this webinar as a little
43:34
thank you
43:35
i'll put a link in it too with the
43:39
follow-up email that's going to have
43:40
this recording
43:42
okay so now it's time for questions i
43:46
love this
43:46
and i hope you did too and i've got um
43:49
so further questions so if you want to
43:51
put them in the chat i'm going to go
43:53
there right now so that you
43:56
can ask me any questions
43:59
about oh i see we've got some already
44:02
okay
44:05
all right well thank you cindy yeah
44:09
yeah that um yeah
44:12
you know sugar's had a big impact in
44:16
your husband's numbers and that's
44:17
life-changing right
44:19
yeah yeah i know um not wonderful
44:22
i know there's nothing nothing i mean
44:24
you we're nothing without our health
44:26
and okay xylitol amy wants to know about
44:30
xylitol um that's a good question okay
44:33
xylitol
44:34
little history about xylitol um after
44:37
i think it was world war ii i don't know
44:40
i get world war one and world war ii
44:42
all mixed up because i wasn't there but
44:44
anyway they
44:45
rationed sugar they needed it for
44:48
the troops so
44:51
they in finland
44:55
they knew that their birch tree had
44:58
sweetness so they were using xylitol
45:02
which was the extract from the birch
45:03
tree bark
45:05
to sweeten everything well after the war
45:08
they just they found out that they had
45:10
no
45:10
dental decay so xylitol
45:14
is is really good i mean dentists love
45:17
it because you know you can
45:18
put it in toothpaste and it's going to
45:20
kill the microbes
45:22
that cause cavities a lot of sinus
45:25
sprays use xylitol because it's
45:27
anti-inflammatory
45:28
and antimicrobial xylitol
45:32
is one of the sugar alcohols that's got
45:34
half the amount of calories
45:36
but for a lot of people it can still
45:39
cause gas bloating diarrhea uh they put
45:43
it in a lot of gums and things like that
45:45
so
45:45
you know anything that's going to cause
45:48
gas and bloating and diarrhea
45:50
is not good for your gut microbes so i
45:53
wouldn't eat
45:54
a lot of it you may have a little
45:57
tolerance for it or you may have
45:58
no problem at all with it so that's kind
46:01
of an individual thing
46:02
based on your individual response
46:06
so try it see how your body likes it
46:09
um and sugar i mean xylitol
46:13
can be really good for a lot of people
46:15
um
46:16
better than some of the other ones i'll
46:18
say that um
46:19
xylitol but ol anything that ends in ol
46:21
is a sugar alcohol
46:23
half the amount of calories and still
46:26
super sweet
46:27
okay so fruit sugar that is
46:31
your fruit toast and somebody wants to
46:34
know
46:34
if sugar from fruit is bad no
46:38
but um limited
46:41
because remember how i say that your
46:44
liver can only store
46:46
so much at a time and even
46:49
too much fruit sugar can cause
46:52
fatty liver disease in in my program
46:55
what i
46:56
do is i tell people four vegetables to
46:59
one fruit
47:00
that's automatically going to you know
47:04
feed the bacteroidetes and starve out
47:07
the fermi cuties and firmacuties
47:11
still like the fruit sugar so i know a
47:14
lot of people fruit
47:15
we we survived because we naturally
47:19
love sweet things that's breast milk is
47:21
sweet so
47:22
you know it helps human survival to have
47:24
that sweet thing
47:26
the more your taste buds are exposed
47:29
to sweet things the more you're going to
47:31
want sweet things that's just the way it
47:32
is
47:33
so i i like to tell people that it
47:36
doesn't take long
47:38
and your other taste buds are going to
47:40
develop
47:41
you're going to have more pleasure from
47:44
other flavors than just sweetness and
47:47
let me tell you if
47:48
it doesn't take long and when you eat a
47:51
strawberry you're gonna go
47:52
whoa that is so sweet all on its own
47:55
you know so yeah four to one that's
47:58
that's kind of what i recommend
48:00
um that way you're gonna get
48:03
tons of phytonutrients you know we've
48:04
got 25 000
48:06
of them i don't know who named them and
48:08
counted them all but 25 000
48:10
that fight disease help with longevity
48:15
and when you eat all those uh
48:18
micro when you eat all of those
48:20
phytonutrients
48:21
they're going into your cells and
48:23
protecting them and we're talking
48:25
you know lutein and zeaxanthin for your
48:27
eyes and other cells
48:29
you know there's just a million of all
48:31
your polyphenols
48:32
your flavonols so many things they've
48:34
got so many names so many different
48:36
categories
48:37
so there you go yes raisin and
48:40
cranberries
48:41
they're fruit and you got to be careful
48:43
because those cranberries that you like
48:45
to
48:46
snack on they are coated with sugar so
48:49
that you like them better
48:50
cranberries on their own are not
48:52
normally sweet
48:54
you know and try cooking them sometime i
48:56
did that last year for the first time
48:58
embarrassed to say but yeah when you
49:00
simmer them they pop on the stove it's
49:02
really cool
49:03
okay is sugar-free creamer okay
49:07
brenda i'm sorry to say probably not i
49:09
would look at
49:10
the label and see what's in it see
49:14
what other things are in there
49:17
one of the creamers i love
49:21
is nut pods nut pods um
49:25
it's good it's healthy it's got some mct
49:27
fats in it
49:28
and fats are going to be more satisfying
49:32
more
49:32
they're going to give you more satiety
49:35
okay
49:35
so sugar-free creamer yeah not a fan
49:38
gotta gotta be careful anytime they say
49:40
sugar-free
49:42
i kind of my detective hat gets put on
49:46
maple syrup same thing you know maple
49:48
syrup
49:49
um a little bit you know i would use it
49:52
sparingly
49:53
because there again any of those
49:55
sweeteners not only are going to make
49:57
you want more
49:58
and feed those gut microbes but they
50:02
also um you know
50:05
you just there's a lot it breaks down
50:08
into sugar
50:08
it's basically what it is and too much
50:11
sugar
50:11
is not good we really want to
50:14
lower the amount of sugars so that our
50:17
body doesn't have to struggle with all
50:19
those things we talked about
50:21
okay monk fruit okay uh yeah the
50:25
the other name for monk fruit which has
50:27
been used in
50:28
asia forever is lohan l-o-u-h-a-n
50:32
lohan and i i really like it it's um
50:36
just takes a teeny tiny amount in in
50:39
just a small little
50:40
jar that you can get for probably under
50:42
10 414 servings
50:46
you know so that's a lot you know you
50:48
might even want to put some rice in
50:49
there so it doesn't
50:50
congeal something to hold that okay
50:52
molasses same
50:54
thing you know all of those whether it
50:57
is honey
50:58
maple syrup molasses um
51:01
all of those are gonna be like a sugar
51:03
they're gonna break down into sugar
51:05
okay okay and i've got some others other
51:08
questions here
51:09
that people had sent in ahead of time
51:12
that couldn't be on that
51:13
okay um
51:14
[Music]
51:17
okay wow here's a good one um
51:21
i feel really weak if i don't eat sugar
51:25
i need it okay well
51:28
yeah okay so that really
51:32
happens when we become metabolically
51:35
inflexible that
51:36
goes strictly into insulin resistance i
51:39
could tell you
51:41
with blood sugars going up and down that
51:43
is
51:45
is a huge problem when you eat
51:48
sweets when you eat all carbohydrates
51:52
any any plant whether it's a fruit or a
51:55
vegetable
51:56
or a grain or bread or anything
51:58
carbohydrates
52:00
two hours they're digested and that
52:03
means your blood sugar
52:04
has gone up insulin has been released
52:07
blood sugar comes down
52:09
and when the blood sugar comes down you
52:12
are weak and depending on how much
52:14
insulin has been released if you're
52:16
insulin resistant
52:17
it may like hold out and then whammy you
52:20
get a
52:21
ton of insulin release and your blood
52:23
sugar drops
52:24
you some of the symptoms not only the
52:26
brain fog but you can break into a sweat
52:28
i mean it is a low blood sugar reaction
52:30
that's what it feels like
52:32
and and you do have to eat sugar to
52:34
bring that up
52:35
so we want to get you more metabolically
52:38
flexible
52:39
get that pancreas and liver to heal
52:42
that takes a little time everybody's
52:44
liver and pancreas is different
52:46
but if you feel weak when you don't eat
52:49
sugar or carbs or something like that
52:51
it's going to take a little while
52:53
to get you recovered but knowing
52:56
that carbs two hours when you add
52:59
protein
53:00
protein takes longer to digest it's
53:02
going to take about four hours
53:04
so if you combine that like if you're
53:06
going to have an apple
53:08
maybe have some nut butter nut butter is
53:10
really good with it because not only
53:12
you're going to have some protein from
53:14
the nuts
53:14
but also fat the third macronutrient
53:18
fat is going to hold you a long time
53:22
up to 12 hours when i was doing my
53:24
internship at st
53:25
rita's they they were just starting to
53:27
realize this that
53:29
if people had a high fat dinner
53:32
their blood sugar was going to be higher
53:33
in the morning this was for diabetics so
53:35
you know a lot of that fat can really be
53:38
your friend
53:39
but keeping the sugar down a little
53:42
protein
53:43
a little fat and every meal is going to
53:45
be so much better
53:46
okay so for a while you are going to
53:49
have blood sugar fluctuations
53:51
and that's why nuts are my favorite
53:53
snack for people that are working on
53:55
being what we call now metabolically
53:57
flexible
53:58
where you can burn fat you can burn
54:00
carbs you can burn whatever's available
54:02
and have a nose we all have some fat
54:05
available
54:06
that our body can turn into instant
54:08
energy
54:09
okay so another one i'm on medication
54:12
for diabetes
54:13
can i cut out sugar well it depends on
54:15
what medication
54:16
you are on uh you probably need to
54:19
work with your doctor or you want a
54:21
sliding scale i really can't give you
54:23
individual advice like that
54:25
without knowing a heck of a lot more but
54:28
if
54:28
you are like on metformin you
54:32
don't have any problem it's just going
54:33
to make you more insulin
54:35
sensitive so you can cut sugar out right
54:38
now
54:38
and they give you metformin because
54:41
you're insulin resistant
54:42
okay and if you get your body to heal
54:45
you
54:46
may not even have to take that
54:47
medication your doctor may be able to
54:49
take you off of that
54:51
okay so how much fruit or how much fruit
54:54
or juice
54:55
can i eat okay that's where i did the
54:57
four to one
54:58
uh four vegetables to one fruit if you
55:01
follow
55:01
that you're golden you don't have any
55:04
problem
55:05
at all um okay another one
55:10
i don't like vegetables
55:14
i don't like vegetables okay well
55:18
it brings to mind one of
55:22
one of my clients that was hilarious
55:24
matter of fact
55:26
he is a um a comedian
55:29
in hollywood he's even been in some
55:31
movies and it's just he's so fun
55:33
and his um he wrote me a testimonial and
55:37
he said yeah deb taught me how to not
55:39
eat like an eight-year-old
55:41
you know we there is no such thing as
55:45
kid food
55:46
somehow we've gotten this idea that
55:48
there is kid food and mcdonald's has
55:50
promoted that
55:51
but there's there's just food and you
55:53
know you basically back in the day they
55:55
would grind up
55:56
adult food and feed the babies
56:00
you know at certain intervals but but
56:02
anyway
56:03
um you don't like vegetables well that
56:06
it is transitional so you know i think
56:09
that's where it comes
56:10
we've got to realize that with knowledge
56:14
comes better actions and with better
56:17
actions comes better results
56:19
and it takes time for these taste buds
56:23
to acclimate if you
56:26
never were raised eating vegetables
56:29
it's it's going to take a little time
56:31
you may want to start out with roasting
56:33
vegetables
56:34
you may want to experiment with
56:36
different dressings
56:39
you know just kind of keep playing with
56:40
it i love maureen dunn
56:42
anybody local here knows maureen dunn
56:45
was a
56:45
wonderful nurse who opened we care
56:48
daycare
56:50
and um yeah she's terrific a neighbor of
56:52
mine as well
56:53
and she taught the children that you
56:56
don't have to eat everything
56:57
just take a thank you bite so she knew
57:01
that it takes sometimes 30 different
57:04
exposures
57:05
to a new food for people to be able to
57:08
accept them
57:09
as a new food and to enjoy them so she
57:11
would just say take a thank you bite
57:13
that's all
57:14
and so you know my kids went to week
57:15
care day care and i always knew
57:18
if uh my oldest one didn't like it he
57:21
was always so polite and so kind and
57:22
sweet and he'd say
57:23
mommy thank you for fixing it
57:27
how do we have some work to do but you
57:29
know anyway
57:30
if you don't like vegetables it took me
57:32
i think i was 52 before i started liking
57:35
brussels sprouts
57:37
and sometimes it's just having them a
57:39
new way
57:40
so don't give up just keep trying okay
57:43
so another question
57:45
is what is the best juice
57:48
to drink okay well
57:52
all juices have been
57:55
refined they take out everything all the
57:58
fibers
57:59
and you're just getting jet fuel so
58:02
that's why they're good for
58:03
diabetics going into coma because
58:05
they're going to be just like sugar
58:06
so i i'm really not a fan of juices
58:10
lemon juice i like because you don't use
58:12
much of it and
58:14
pomegranate juice if you've ever tried
58:17
to get the seeds out of a pomegranate
58:22
it's a lot of work
58:23
i did it i watched a youtube one time
58:25
and there was
58:26
um someone from i think saudi arabia
58:30
where they're showing you just to beat
58:32
it up with the spoon
58:33
since then i've gotten easier ways to do
58:36
it
58:36
but maybe pomegranate juice but back in
58:39
the day
58:41
and you can go to the antique store and
58:42
still get these juice glasses
58:45
were four ounces
58:48
four ounces you know people laugh at you
58:51
now if you give them
58:52
that kind of juice glass because it's
58:55
it's gonna
58:56
like shoot up your blood sugar and
58:58
insulin you don't need
58:59
much juice and in fact anybody that
59:03
um is even a little bit insulin
59:05
resistant
59:06
metabolic you know blood pressure
59:08
cholesterol all those things
59:10
i i would i i would recommend not doing
59:14
juice
59:14
and eating the whole fruit you you can
59:17
juice if you've ever done it you can
59:20
juice
59:21
six oranges and get a small glass of
59:24
juice
59:25
you'd never eat six oranges but you can
59:27
easily drink
59:29
six or six the equal of six oranges
59:32
okay so yeah so the best juices to drink
59:36
okay maureen got my youngest to
59:39
love broccoli i think she was the one
59:41
that called them trees
59:43
and cauliflower was flowers so maureen
59:46
a big shout out to maureen dunn she yeah
59:49
she helped all of our kids
59:50
um grow up to love their veggies a
59:53
little bit more
59:54
but i i know the parents these days
59:58
um got your work cut out for you because
1:00:00
there's this
1:00:01
thing we've got with um kid food and
1:00:04
there is no such thing as kid food
1:00:07
and then a lot of these kids are being
1:00:09
raised by
1:00:11
kids that never ate vegetables
1:00:13
themselves
1:00:14
you know so you can see why every
1:00:16
generation they say this is
1:00:18
this is the generation right now that is
1:00:20
not going to live as long as their
1:00:21
parents
1:00:22
and i i i hope that's not true so anyway
1:00:26
i think that is the end of the questions
1:00:28
that i have unless somebody else
1:00:30
gets one of their hot questions in there
1:00:33
i am going to call it
1:00:36
i think how long we've got here i think
1:00:38
we've been going about an hour
1:00:40
well thank you so much you will get this
1:00:43
recording i might have to do just a
1:00:45
little bit of editing to it
1:00:46
but thank you so much for being
1:00:50
on here i appreciate it and remember
1:00:53
every month
1:00:53
the fourth wednesday of every month at
1:00:55
11 o'clock i'm going to take a topic
1:00:57
and we're going to dig deep and i hope
1:01:01
i hope you enjoy this as much as i do i
1:01:03
just think it's a great way
1:01:05
to start spring okay thank you everybody
1:01:08
yeah okay see ya take care
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The Case Against Sugar
Deb Ford DCN RDN
143 views
May 11, 2021
1:01:16
Sugar is damaging to our health in so many ways. Research shows it is harmful to our gut bacteria, our brain and moods, our heart, our liver and is the chief cause of the obesity epidemic.