Dr William Coda Martin was the first to publicly label sucrose a poison. Martin’s definition came about after he determined the classical definition of a poison was “……….any substance applied to the body, which causes or may cause disease.” So what is sucrose? The first task is to identify exactly what sugar is. Lets begin by identifying and defining our terms. There are a number of ‘sugars’ around. Here are the main ones:
Glucose – found with other sugars, but occurs naturally in fruits and vegetables. A number of core foods we consume are converted by our body into glucose, or blood sugar, which is the form in which this highly efficient energy source is made available to our life systems. Glucose is always present in our bloodstream and is a key material in metabolic functions of all plants and animals.
Dextrose – known as ‘corn sugar’, is manufactured from starches.
Lactose – milk sugar
Maltose – malt (grain) sugar
Sucrose – refined sugar manufactured from sugar cane and beet.
Sucrose is the white stuff that goes into tea, coffee, soft drinks and soda’s, and shows up in everything from tomato sauce to frozen lasagne. There are a few manufactured foods today that do not contain either sucrose, aspartame or saccharin.
Refined sugar, or sucrose, is manufactured from cane and beet extract, which has had it’s salts, fibres, proteins, vitamins and minerals removed to leave a white crystalline substance devoid of any nutritional content, only offering empty calories. Sucrose is labelled a ‘carbohydrate,’ a generic term which gives manufacturers wide licence to lump this popular commodity in with other ‘carbohydrates,’ refined or otherwise, which all show up on food packaging as ‘carbohydrates’! Thus the real content of sucrose in a product may be effectively concealed without technical fraud being perpetrated.
Sugars contained in natural, whole foods are easily metabolised by the body. Nature has ensured that fructose, for instance, obtained when we consume fruits, has the necessary vitamins and minerals accompanying it to allow this type of simple monosaccharide sugar to be converted efficiently into glucose (blood sugar), becoming fully metabolised by our bodies for energy. Vitamins and minerals, which accompany fructose, are essential for complete assimilation processes to occur. Sucrose on the other hand, devoid of these vital minerals, becomes a vacuous, predatory, greedy starch, which cannot metabolise completely in our bodies. Toxic by-products created by sucrose interfere with the respiration of our cells, preventing the latter from acquiring sufficient oxygen to function correctly.
All refined sugars are parasitic. They have no accompanying vitamins and minerals of their own and no nutritive value. They leach minerals from the body. Sugar can cause copper deficiency, which reduces the elasticity of the veins and arteries, leading to aneurism and stroke. The body must digest, detoxify and then eliminate sucrose because it cannot make cell structure from it.
Sucrose addiction affects the vast majority of people. To have a happy and healthy life we need to cut out refined sugar and install high quality ionic minerals.
This is some of the information contained in the compilation “Food for Thought” By Phil Day