- Dear Catherine,
-
- I'm pasting in a good article on High Fructose Corn Syrup.
You say "can you explain HFCS with regards to aspartame?"
HFCS is not good for you but it won't instantly kill you. Actually
aspartame can. As you've heard me say its masquerading as an additive
but its a chemical poison - literally an addictive, excitoneurotoxic,
carcinogenic, genetically engineered drug and adjuvant that damages the
mitochondria and interacts with drugs and vaccines. It kills in many
ways but for instance, its causes an irregular heart rhythm, interacts
with all cardiac medication, damage the cardiac conduction system
and causes sudden cardiac death. Here are two articles about it from
world experts, H. J. Roberts, M.D., and Russell Blaylock, M.D.
-
- http://www.wnho.net/aspartame_and_arrhythmias.htm H.
J. Roberts, M.D.
-
- http://www.wnho.net/aspartame_msg_scd.htm Russell
Blaylock, M.D.
-
- You even get embalmed first. Here is the Trocho
Study showing the formaldehyde converted from the free methyl alcohol embalms
living tissue and damages DNA. When you damage DNA you can destroy
humanity. http://www.mpwhi.com/formaldehyde_from_aspartame.pdf
-
- However, there are all types of ways to die from aspartame.
Just read Dr. H. J. Roberts medical text, "Aspartame Disease:
An Ignored Epidemic", www.sunsentpress.com - 1000 pages of symptoms
and diseases and ways to die from this deadly chemical poison masquerading
as an additive.
-
- Why ever drink a Coke? I grew up in Atlanta,
Georgia home of Coca Cola. It was different when I was a young girl,
of course, and the formula changed. When I started Mission
Possible International it was the last Coke I ever drank. I read
the protest of the National Soft Drink Assn and saw that they knew the
gun was loaded and even protested, then found out it was addictive, a cash
cow and used it anyway: http://www.mpwhi.com/open_letter_dick_adamson.htm
So they knew what it would do to the public and didn't care. So I
wouldn't give them a penny profit. It was the last Coke I ever drank.
I was in a movie theatre and asked for a glass of water and it came
in a Diet Coke cup. I refused it too. Neither would I advertise
for them.
-
- We did an expose in Atlanta once for a TV station and
used a lady who had never had aspartame until she was given a piece of
sugarfree gum with aspartame. She immediately had a grand mal seizure.
Many times reactions to aspartame are instant as shown with this
woman. Also, because of the chemical hypersensitization some people
have had immediate reactions. If you saw Sweet Misery: A Poisoned
World (cori@soundandfury.tv) and I highly recommend everybody get
a copy, there is a woman, Cheryl Kemptner, who told the hospital about
the chemical hypersensitization of aspartame and that she couldn't be given
any of it. They gave her a bracelet and put it on the record but
she was handed a glass of Crystal-Lite with aspartame. She became
a Code-Blue and had to be resuscitated. She lived to tell the
story in Sweet Misery. Some people have gone into anaphylactic shock.
-
- Think of what aspartame can do to the diabetic. It
not only can precipitate diabetes, but aggravates and simulates diabetic
retinopathy and neuropathy, destroys the optic nerve, causes diabetics
to go into convulsions and even interacts with insulin. The free
methyl alcohol causes diabetics to lose their limbs. No doubt aspartame
has caused the epidemic of diabetes! http://www.wnho.net/letter_to_senator_goyp_concerning_aspartame.htm
-
- You just have to give up Coke and drink water and not
in plastic bottles. You can get healthy drinks at Whole
Foods in glass bottles. Or soon you can get drinks from Just Like
Sugar which are safe and delicious www.justlikesugarinc.com
-
- Here is something to forward to warn people about aspartame:
http://www.mpwhi.com/warning_flyer_on_aspartame.htm Be sure to remember
that Ajinomoto has changed the name to AminoSweet, and all the other names
like NutraSweet, Equal,Spoonful, E951, Canderel, Benevia, etc.
-
- Read on for an excellent article from the Nutrition Reporter
on HFCS.
-
- All my best,
- Betty
- www.mpwhi.com, www.dorway.com, www.wnho.net
- Aspartame Toxicity Center, www.holisticmed.com/aspartame
-
-
-
- Fructose - Maybe Not So Natural...and Not So Safe
- By Jack Challem
- The Nutrition Reporter
-
- If you consider fructose a safe, natural sugar, think
again. You've been had by one of the biggest nutritional bait-and-switch
ploys in years.
-
- Fructose and high-fructose corn syrup (HFCS) have been
aggressively promoted as natural sugars. After all, we've been taught since
childhood that fructose is fruit sugar.
-
- The truth is that fructose and HFCS, as large-scale commercial
sweeteners, didn't exist 20 years ago. Now, they're almost as common as
sucrose-plain old white sugar. HFCS is routinely added to processed foods
and beverages including Coca-Cola, Snapple, and many health food products.
-
- "Fructose is not from fruit. It's a commercial,
refined sugar," asserted Robin Rogosin, a buyer and research coordinator
at Mrs. Gooch's Natural Foods Market in Beverly Hills, Calif.
-
- In fact, a trail of medical studies dating back a quarter
of a century doesn't paint a terribly sweet picture for fructose. High
fructose consumption has been fingered as a causative factor in heart disease.
It raises blood levels of cholesterol and another type of fat, triglyceride.
It makes blood cells more prone to clotting, and it may also accelerate
the aging process.
-
- "People should avoid it," urged John Yudkin,
M.D., Ph.D., professor emeritus at Queen Elizabeth College, London, and
an expert in the health effects of sugar.
-
- Most fructose sneaks into the diet in the forms of sucrose
and HFCS. Sucrose breaks down during digestion into equal parts of glucose
and fructose. HFCS consists of 55 percent fructose blended with 45 percent
glucose.
-
- As is the case with any other refined food, a little
fructose won't hurt you. The problem comes with the sheer quantity of "hidden"
fructose being consumed through the HFCS and sucrose in processed foods.
For example, conventional and "new age" soft drinks almost universally
contain 11 percent HFCS by weight-2.2 pounds per case.
-
- "The consumption of fructose has not increased over
the last 40 years. We have the data to show that we're not increasing fructose
consumption," contended Mark Hannover, Ph.D., a researcher at the
A. E. Staley Manufacturing Co. of Decatur, Ill, the second largest maker
of HFCS in the United States.
-
- Hannover is right about the past 40 years. But he sidestepped
the larger historical context. Overall sugar (sucrose) consumption remained
very low - a few pounds a year - until the industrial revolution. Advances
in processing made it easy to manufacture from sugar cane and sugar beets,
and people began eating more of it.
-
- Although pure fructose has been available in small quantities
for decades, its use as common sweetener dates only from the early 1970s.
That's when the Finnish Sugar Co. developed a method to efficiently synthesize
it from cane and beet sugar. Now, Staley and five other American companies
make fructose from corn.
-
- Staley's principal product is HFCS, which has captured
a huge chunk of the market once owned by makers of sucrose. The advantage
of HFCS, from the standpoint of food manufacturing, is that it's much sweeter
than sucrose, it's easier to handle during processing, it has a longer
shelf life - and it's cheaper than sucrose.
-
- "We have improved the quality of sweeteners since
the advent of HFCS," insisted Hannover. "It's clean microbiologically,
it contains few sodium ions, and it's more stable than sugar."
-
- HFCS may be better than sucrose for manufacturing, but
it's not any better for health.
-
- Because refined sweeteners - and refined foods, in general
- lack bulk, it's easy to consume large quantities of them. Staley grinds
up a mind-boggling 500,000 bushels of corn a day and turns them into more
than 3 billion pounds of HFCS annually. Amazingly, that's only 20 percent
of the 16 billion pounds of HFCS consumed each year in the United States.
-
- These days, our per capita intake of refined sugar is
almost 150 pounds a year. HFCS accounts for 51.7 pounds of that, and sucrose
for 64.5 pounds, according to the U.S. Department of Agriculture. That
translates to about 60 pounds of fructose per person.
-
- There's good reason to believe that, from an evolutionary
standpoint, our bodies can't handle such large quantities of sugar, particularly
fructose. Eating it poses a health hazard, and it doesn't matter whether
it's from HFCS or sucrose. But HFCS may be more dangerous because it sounds
more natural - and therefore healthier - than plain old white sugar.
-
- "We felt the healthiest approach was to stay away
from refined sugars. That way, we're not offering a lot of empty calories,"
said Bill Knudsen, whose Chico, Calif., company has steered clear of fructose
sweeteners for its health food juices. "A pure fruit juice product
is healthier for you than a refined sugar because of the micronutrients
that come with the juice."
-
- In medicine, the first alarms about the link between
sugar consumption and heart disease were sounded by Yudkin in the late
1960s. At the time, he was chairman of the department of nutrition at Queen
Elizabeth College, London. Disturbed by inconsistencies in the evidence
linking animal fats to heart disease, Yudkin began searching for another
dietary factor.
-
- An expert in carbohydrate metabolism, he initially focused
on sucrose consumption. In laboratory and human tests, he found that sucrose
increased blood levels of cholesterol, triglyceride, uric acid, insulin,
and cortisol - all associated with an increased risk of heart disease.
Sucrose also raised blood pressure and increased the fragility of blood
platelet cells, making them more prone to clotting.
-
- As dramatic as those findings were, the real surprise
came when Yudkin substituted fructose for sucrose in his experiments. "The
effects of eating sucrose in the quantities we eat are magnified with fructose.
Fructose is the dangerous part," he said. In contrast, glucose did
little more than cause cavities.
-
- Although he has been retired for almost 20 years, Yudkin
regularly publishes articles and letters about sugar and heart disease
in the leading medical journals. In a phone interview, he was surprised
to hear that fructose and HFCS had become common sweeteners in the United
States. He said they were virtually unheard of in England, where overall
sugar consumption has been declining.
-
- Other researchers have confirmed Yudkin's findings, but
sucrose and fructose are still recognized as generally safe by the Food
and Drug Administration. Many widely used products, like sucrose, were
grandfathered in as a safe product when food and drug regulations were
created early in 1938, and the safety of fructose was assumed based on
the perceived safety of sucrose.
-
- "Fructose is part of the sucrose sugar. Sucrose
is affirmed as GRAS (generally regarded as safe)," explained Judy
Folke, a spokesperson at the FDA's Food Safety and Applied Nutrition Press
Office in Washington,D.C. "Fructose is not GRAS, but it was treated
under prior sanction because it had been used for so many years."
-
- But the research suggests that, in retrospect, the FDA
may have assumed too much.
-
- For example, fructose has been touted for years as a
safe sugar for diabetics because it doesn't trigger a rapid rise in blood
sugar. That's true, but the cardiovascular consequences may outweigh the
benefits for diabetics,who already face a higher than average risk of developing
heart disease.
-
- In a recent study, John Bantle, M.D., of the University
of Minnesota sequentially placed 18 Type I (insulin-dependent) and Type
II (noninsulin-dependent) diabetics on two diets. The only difference between
the diets was that one contained carbohydrate as starch, which is digested
as glucose, and the other contained carbohydrate as fructose.
-
- When they consumed the fructose, the diabetics had fewer
spikes in blood sugar levels. Three of the Type I diabetics were able to
reduce their insulin intake, a positive change. However, according to Bantle's
report in the Nov. 1992 Diabetes Care, the diabetics' total cholesterol
rose an average 7 percent, and their "bad" low-density lipoprotein
(LDL) cholesterol rose almost 11 percent. The fructose increased their
risk of heart disease.
-
- But fructose doesn't play havoc with only the hearts
of diabetics. Bantle noted the same effects in a study of 14 healthy volunteers
who sequentially ate a high-fructose diet and one almost devoid of the
sugar. While on the fructose diet, the subjects' total cholesterol levels
increased by 9 percent and the LDL fraction increased by 11 percent.
-
- "There is some data that if you consume a lot of
fructose, you can get an increase in lipoproteins," Hannover told
Natural Health. "A lot of this is mediated by consuming fructose with
other carbohydrates. We recommend using a blend of carbohydrates - fructose
may be the primary carbohydrate with glucose or more complex carbohydrates."
-
- "I'm not trying to ignore the data," he added,
"but I'm not trying to blow it out of proportion either."
-
- There's another wrinkle. Add fructose to the typical
American high-fat diet - as most people do - and the risk of heart disease
increases even more. Sheldon Reiser, Ph.D., of the U.S. Department of Agriculture's
Human Nutrition Research Center in Beltsville, Md., studied 21 men eating
two kinds of high-fat diets. The diets were the same except for the carbohydrate.
One used simple starch, the other 20 percent fructose.
-
- The cholesterol and triglyceride levels of all the men
increased while they consumed the high-fructose/high-fat diet, but not
while they ate a high-starch/high-fat diet. Ten of the men began the study
with high blood levels of insulin - another risk factor for heart disease
- and their cholesterol and triglyceride levels rose a whopping 30 to 50
percent.
-
- Should people with moderate to high cholesterol reduce
their intake? The answer seems apparent.
-
- "They might benefit from that," Hannover conceded.
"We presume you're under a doctor's care, and if you're not, you should
be. If I had high cholesterol, it would be on the list of foods to avoid
- not on the top of the list, but I wouldn't leave it off either, since
there is some data to support this view."
-
- Fructose and other sugars contribute to heart disease
in yet another way. Dietary sugars increase what doctors call "spontaneous
platelet aggregation", an unnatural tendency toward blood clotting.
But according to a study published in the Aug. 1, 1990, Thrombosis Research,
fructose promotes abnormal clotting much more than does any other common
sugar does.
-
- There's even more. Recent research by Forrest Nielsen,
Ph.D., of the USDA's Human Nutrition Research Center in Grand Forks, N.D.,
found that fructose interferes with absorption of copper, an essential
mineral needed to create hemoglobin in red blood cells.
-
- "Copper is affected by fructose," Nielsen told
Natural Health. "With a high intake of high-fructose corn syrup, people
might show signs of a copper deficiency and may need to enhance their copper
intake."
-
- In addition, when five volunteers ate a diet with 20
percent fructose, their total cholesterol and LDL cholesterol shot up.
But the combination of suppressed copper and high fructose also increased
the number of free radicals, damaged molecules that contribute to cancer
and aging.
-
- Does Nielsen think fructose is safe? "I'm not going
to damn fructose because in small amounts it's not a bad substance,"
Nielsen said. But he later acknowledged, "I'm not convinced it's completely
safe."
-
- There's one more significant side effect of fructose.
It cross links - that is, ties up - proteins in what biochemists call the
Maillard reaction. This cross linking occurs during the cooking of food,
affecting both the taste and the nutritional value of food.
-
- But the Maillard reaction also occurs in the human body,
and it's suspected as a factor in diabetes and aging, according to William
Dills, Ph.D., a chemist at the University of Massachusetts at Dartmouth.
Dills noted in the Nov. 1993 American Journal of Clinical Nutrition that
the relationship between the "Maillard reaction-related cross-link
in proteins, cells,and tissues and the overall aging process appears indisputable."
-
- All this should not dampen your taste for fresh fruit
or fruit juice. The hazards associated with fructose appear to be dose
dependent, according to Yudkin and other experts. If you eat predominantly
natural foods, and avoid large quantities of processed foods, you have
little to worry about.
-
- Fructose accounts for only 5 to 7.7 percent of the wet
weight of cherries,pears, bananas, grapes, and apples. That's about 5.5
to 8 teaspoons per pound of fresh fruit. There's even less fructose - 2
to 3 percent, or roughly 2 to 3 teaspoons per pound - in strawberries,
blackberries, blueberries, oranges, and grapefruit. Honey, refined by bees,
contains 40 percent fructose, but its extreme sweetness deters most people
from consuming it in large amounts.
-
- Calls to health food stores around the country indicated
a fairy high awareness of fructose as a refined sugar.
-
- Rogosin, at Mrs. Gooch's Natural Foods Market, pointed
out that carrying fructose-containing products would be contrary to the
chain's mission statement that emphasizes natural foods. "It has known
health effects - it increases cholesterol and triglyceride levels,"
she said.
-
- Tim Connor, a buyer for Nature's Fresh Northwest! in
Portland, Ore., pointed out that "there's no question that it's a
highly refined sugar." The health food grocery chain carries some
products with fructose, though not many.
-
- "We have not taken a no-sugar stance," Connor
said. "We have taken a no-excessive-sugar stance. We carry a broader
range of products than what's found in more traditional health food or
natural food stores."
-
- Is there a safe amount of fructose? Yudkin reiterated
that people should avoid it and that they should be wary of sugars hidden
in processed foods. "Rather than switch to another sugar," he
advised, "they should gradually reduce the amount of sweetness in
foods," he said.
-
- And what's the view of the FDA, mandated by Congress
to ensure food safety? "We don't have any studies that show health
effects (of fructose)", said spokeswoman Folke, after checking with
a scientific staff member she declined to name. "We do not have any
safety studies on it. If a safety issue had come up, it would be big news."
-
-
- This article originally appeared in Natural Health magazine.
The information provided by Jack Challem and The Nutrition Reporter newsletter
is strictly educational and not intended as medical advice. For diagnosis
and treatment, consult your physician.
-
- _____
-
-
- copyright © 1996 The Nutrition Reporter - updated
12/04/96
- for more information contact jack@thenutritionreporter.com
- return to www.thenutritionreporter.com/ (The Nutrition
Reporter homepage)
- you are at: www.thenutritionreporter.com/fructose_dangers.html
-
-
-
- At 09:57 AM 7/6/2010, Catherine Hoover wrote:
-
-
- Hi Betty,
-
- I enjoy and learn a great deal from your emails. I
appreciate your keeping us up to date on news and informing us more on
aspartame.
-
-
- I don't recall speaking of high fructose corn syrup.
I would believe all the corn is basically GMO. The sweetner
is sucrose. Can you explain HFCS with regards to aspartame?
-
-
- I had a coke last night and always get mad when I buy
one because the majority are now sweetened with that artificial and unhealthy
sweetners.
-
-
- wiki
-
- Sucrose is the organic compound commonly known as table
sugar and sometimes called saccharose. This white, odorless, crystalline
powder has a pleasing, sweet taste. It is best known for its role in human
nutrition. The molecule is a disaccharide derived from glucose and fructose
with the molecular formula C12H22O11. About 150,000,000 tonnes are produced
annually.
- http://en.wikipedia.org/wiki/Sucrose#cite_note-1
-
-
- ____________
-
-
- Aspartame was first synthesized in 1965. Its use in food
products was first approved by the United States Food and Drug Administration
in 1974. Because its breakdown products include phenylalanine, aspartame
is among the many substances that must be avoided by people with the genetic
condition phenylketonuria (PKU).
-
-
-
- How many people suffer from this and does this have to
be genetic.... Not familiar
-
-
- Phenylketonuria (PKU) is an autosomal recessive metabolic
genetic disorder characterized by a deficiency in the hepatic enzyme phenylalanine
hydroxylase (PAH).[1]:541 This enzyme is necessary to metabolize the amino
acid phenylalanine ('Phe') to the amino acid <http://en.wikipedia.org/wiki/Tyrosine>tyrosine.
When PAH is deficient, phenylalanine accumulates and is converted into
phenylpyruvate (also known as phenylketone), which is detected in the urine.
- http://en.wikipedia.org/wiki/Phenylketonuria#cite_note-1
-
-
- Thank you for your response, if possible, with your busy
time...
-
-
- Catherine
|