At the beginning of the 20th century, each European consumed 1 kg of sugar per year. Against 35 kg today. White sugar is a refined sugar. Refined foods are unsuitable for the human body and have a harmful effect on it. Learn to spot them and eliminate them, the effects on your health will be considerable.
Refined foods are depleted of vitamins and trace elements, nutrients that are essential to life. Digestion involves biochemical reactions that consume these catalysts. If they are not present in the food, they will be taken from the organism, which will see its reserves depleted all the more as they are not renewed or only slightly. It is medically absurd to refine foods because then, due to their low or no nutritional interest, they behave as parasites rather than as allies. The refining of foodstuffs is only in the interest of industrial convenience.
Who could imagine, when putting a lump of sugar every morning in his cup of coffee, that this little square embodies one of the best symbols of modern food pollution? In order to see it more clearly, here is a study of the chemical, biological and physiological reasons of the misdeeds of industrial sucrose, or refined white sugar, by Bernard Herzog.
We must distinguish between natural sugars that can be assimilated and artificial sugars that cannot. Our cellular enzymes are adapted to galactose (milk sugar), fructose (in fruits) and honey. Sucrose is a disaccharide (glucose + fructose), an artificial sugar of industrial origin that provides fake energy, because it is not consumed but caramelized in the intestinal mucosa. It cannot integrate the cycles of cellular metabolism. This artificial union of a hexose and a pentose cycle constitutes a foreign body which only clutters the organism.
It modifies the digestive functions by slowing them down and, by creating spasms forming a film on the diastases (like oil on the waters of a lake), it blocks their action. It is an obstacle to normal physiology. The result is multiple enzyme deficiencies and immune deficiencies. Sucrose is the result of chemical production using quicklime for extraction and glues. It is a false friend that we are strongly advised to avoid by advertisements, as its harmful effects are incalculable for the human species.
Sucrose causes the stomach to secrete more hyperchlorhydria (HC1) which leads to heartburn. The hyperchlorhydria is necessary to dissociate the pentose and hexose cycle, but the molecule is formed again immediately after the pylorus and the pancreas must buffer the excess of HCl. The pancreas is exhausted and, as a result, atrophies. A defective metabolism leads to deficiencies. The genetic system deviates and focuses its development on the search for this deficiency, neglecting everything else. The immune system will be deficient, the defenses weakened in the face of external bacterial invasion. The internal bacterial world will be willing to marry any foreigner bringing a genetic map superior to the existing one. We will therefore progressively observe secondary misdeeds without detecting their origin. Children or adults will gradually evolve towards a general deficiency. As far as sucrose is concerned, this underhanded and poorly known intoxication takes place over a period of five to twenty-five years.
Sucrose does not meet energy needs and has catastrophic side effects. It diminishes the sense of smell, modifies and puts to sleep the salivary glands, and is the cause of dental caries. The endocrine system is also responsible for a large part of this aggression, especially the liver, which becomes increasingly clogged. This causes damage to the bile secretion. If you place a burning match under a lump of sugar, you will see caramelization. This is exactly the type of compound that is created in the cells of the liver, which absorbs this foreign body, without being able to eliminate it, until it suffocates.
One of the motors of aging is thesaurismosis or caramelization. The body's proteins react with sugars, especially sucrose, causing the loss of essential enzyme functions.
It weakens not only the person who ingests it, but also his descendants, because it will play an important role in the installation of a long-term sterility. The germ cells will all be asphyxiated by the too important contribution of carbon. If carbon is the source of life, in excess it threatens it. Sucrose becomes a plague if it is consumed on a regular basis, causing slow and progressive intoxication.
For a long time, nutritionists and endocrinologists have suspected it to be the cause of a large number of overload diseases, diabetes, obesity. In addition, there are immune deficiencies, leading to recurrent ENT infections, but also to increasingly frequent problems of sterility. The general decrease of our population's resistance to infectious aggressions is largely due to this. I would put forward the figure of 30% and probably as much for pesticides... Industrial sugar must be replaced by natural sugars. The consumption of two fruits per day is excellent. Honey is a very assimilable sugar, in addition, it contains necessary trace elements and bactericidal substances because it never ferments. Its use is safe, but it is hyper-caloric.
Sucrose, instead of helping to build and strengthen cellular development, stops it by a real drowning which results from its chemical formula. The important proportion of carbon asphyxiates and the considerable contribution of hydrogen gives rise to an antioxidant, that is to say a reducer. It causes obesity, especially in adolescents, and serious permanent disruptions of endocrine development (hormonal and water retention, cellulite ...). Sugar will also induce brain fatigue because the brain is no longer normally supplied with glucose. The result is a progressive difficulty in paying attention and a "drop in resistance" to all work, especially intellectual but also physical. A real addiction sets in, sweet but catastrophic for the future of the subject... and of the species in general. It is partly induced by the industrial addition of sucrose in baby food, bread, pâté, foie gras, champagne, without forgetting the social uses. At school, the distribution of sweets (as in airplanes), lollipops gives a positive connotation quite hypocritical and perverse.
--
When you eat a sugar cube, what happens in your mouth? What is found on the palate? An explosion of the sucrose molecule in the salivary liquid. This leads to the sensation that "it sticks", because, in fact, we have here a component of bitumen, or at least an initial chemical component of tar. Of course, it is not with one piece that you will rush into the garden of St. Peter, but you see, cumulative effects exist in biology. It's not just ionizing radiation or the sum of all the little daily aggressions here and there. But, as far as sugar is concerned, used every morning, every noon, etc., it is a habit that has been acquired to tar the digestive tract, just as the smoker tars his larynx, his ENT cavities, and of course, his pulmonary alveoli.
All this wonderful aerosol progressively asphyxiates the subject and, in the case of sucrose whose compounds are similar, it is the oesophageal tube that carries this flow towards the stomach. Have you considered, and here I am speaking to doctors in particular, that 50% of esophageal varicose veins are due to the ingestion of alcohol, even though wine itself already contains sucrose (by chaptalization), and that the remaining 50% are subjects who drink neither wine nor alcohol, but only sucrose juice, which gives the same result. By the way, in the causes of cancer of the esophagus and stomach, sucrose has a prominent place.
So you have a choice: with daily cigarettes the risk of having an ENT or lung cancer, and if you prefer sugar, the risk of having a gastric esophageal localization in addition to all the other inconveniences that your body suffers. Of course, quicklime remains active, it is an active carbonate which is also carcinogenic. The mercurial derivatives (HgO) used for bleaching bring their pathogenic components, especially through sulfuric derivatives and nitrates. The ancient alliance between man and nature having now been broken, imbalances and plagues seem to occupy an important place on the scene.
Eliminate sugar? This is not an easy task, since we consume nearly 30 kilos of sugar per year and per person, or more than 80 grams per day. And that the trend is towards more and more sugar. According to INSEE, sales of sweet products have increased by 300% since the sixties and now represent 45.6% of the food budget. However, we have to come to terms with the fact that sugar is responsible for a large number of our problems. Excess weight, cavities, diabetes, afternoon fatigue, headaches, palpitations, dizziness, liver problems: it's all because of sugar. But that's not all!
American researchers from the University of Birmingham, in Alabama, have just shown that in addition to making us fat, sugar would make us stupid. Mice, known as "soda", ingested sweetened water for 175 days while their counterparts remained on plain water. After 25 weeks of testing, the brains of the "soda" mice contained three times more beta-amyloid, a protein that forms the senile plaques characteristic of Alzheimer's disease, and 2.5 times more apoliproprotein E, a molecule that promotes the formation of senile plaques around neurons.
For his part, Bruno Kleiner, a naturopathic bioenergetician specializing in nutrition, points out in his book "sugar or life" (Lanore editions) all the disorders caused by refined sugar: "Its consumption leads to a weakening of immune, hormonal and circulatory capacities, chronic fatigue, a reduction of intellectual potential and promotes depression.
To understand the mechanism of sugar, it is necessary to know that during digestion the molecules of lactose (dairy products), starch (pasta, cereals...) and sucrose (white sugar) are broken down into glucose molecules to be used as fuel in our cells. Therefore, we understand better that our body needs carbohydrates but not sucrose. White sugar is a dead food, with no nutritional value," say the experts, "it contains practically only sucrose, an empty-calorie substance that consumes the body's minerals without providing any in return. Let's change our habits and feed our cells with fruit, pasta, wholemeal bread, lentils, peas, beans and other legumes .... And let's throw away our pack of white sugar cubes.
What is the difference between white, refined sugar and organic whole sugar? White sugar (sucrose) comes from sugar cane or beet. Through various chemical processes, we obtain a highly concentrated product that is devoid of any nutritional value. Whole sugar, on the other hand, is a crystallized cane sugar that has retained some of its molasses. It contains enzymes, vitamins and amino acids. It contains 50 times more minerals than white sugar, 80 times more iron, 10 times more calcium. While white sugar is devoid of them, wholemeal sugar provides vitamins B1, B2, B5, E and magnesium. Beware of the scam, however: brown sugar sold in supermarkets is sometimes white sugar, enhanced with dyes.
Bernard Herzog is a medical doctor and has a degree in science (advanced studies in biology, physiology, general chemistry and physics). Bernard Herzog was head of department at the University Center of Nantes and Professor at the Faculty of Medicine of the University of Nantes. A graduate in psychotherapy, he practices psychoanalysis and psychotherapy and continues his research. He is a popular speaker, a great humanist and a writer who has published nine books.