Gone Peating
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- Sep 16, 2018
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I keep seeing that posted on here and I have no idea what it means. What is the mechanism behind sugar chelating minerals? And why does sugar in fruit or in honey not chelate minerals?
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How sugar increases Homocysteine levels?Not chelating but exhausting B1 and B3, and probably some alkali to neutralize acidic deficit (K Mg Ca).
+ Stress. Need more B6 to counteract Homocysteine (inflammation).
PS: Excess sugar depresses immune system.
How does an excess of sugar depress your defenses?
Sugar impacts your white blood cells by competing, at the occupied space level, with vitamin C. Linus Pauling did research in the 1970s to find out how the body uses vitamin C. He discovered that white blood cells need vitamin C to destroy bacteria and viruses. Sugar and vitamin C are + / similar in their chemical structure. When you eat sugar - any source - it competes directly for space / supply in your immune cells! The more sugar in your system, the less vitamin C will enter your cells where there are white blood cells. Sugar does not help your immune system at all to fight the infection; on the contrary, sugar weakens your defenses against infections. (3-4)
How sugar increases Homocysteine levels?
Honey is OK. It has both fructose and glucose, like in fruits. Fructose is protective if not too high (50/50).@LucH honey also has the same bad effects?
refined sugar is also 50/50 fructose and glucose.Honey is OK. It has both fructose and glucose, like in fruits. Fructose is protective if not too high (50/50).
Of course, it's also dose dependent, as for all nutrients. Listen to body's response (liver).
LucH
PS1: See Peat's article to understand why fructose is protective.
PS2: rosmarinus honey is top for liver protection.
Excerpt from RP (Sugar Myths 1 – Sugar and the Link between Cholesterol.)
Transcription brought to you by Genevieve Devereaux.
Exposing the myths on sugar, especially the link between sugar, obesity, diabetes and heart disease.
RP: The same thing that Burr demonstrated: His diet, most of the energy was from plain sucrose and his animal respired fifty percent faster than animals on a normal diet. That’s been seen over and over. Fructose in particular, even a small amount of fructose added to a standard diet will catalyse the oxidation of other substances, glucose and fat both, but mostly it will catalyse the use of glucose turning it into carbon dioxide.
Int: So it helps your cells use oxygen more efficiently, helps the cell respire which is, y’know, basically function better.
RP: Yeah and that increase is just about 30 – 50% in all of the publications where they have looked at it.
Int: And the increase in CO2 is also beneficial and that is another erroneous belief or misconception that CO2 is actually bad and oxygen is good but it’s actually the other way around right?
RP: Yeah and experimenters who have given a fructose supplement to diabetics see that they respond just as well or better than people without diabetes to the ability to oxidise fructose and produce energy.
I must have missed many threads since I haven't seen posts saying sugar chelates minerals. Could you provide some links?I keep seeing that posted on here and I have no idea what it means. What is the mechanism behind sugar chelating minerals? And why does sugar in fruit or in honey not chelate minerals?
It's global in the sense this context is common - that people with problems with blood sugar regulation have this problem. But people who are healthy as far as blood sugar regulation is concerned, there is no problem of this sort that you mention. I've been from one to another. I know better now after going through the fire.If you eat "sugar" from fruits and vegetables, you won't have any problems, as long as you do not create a sugar spike. In the latter case, you will trigger an insulin spike. Stress will be caused, and 2 hours later there will be a necessary correction (hypo). If there is stress, there is production of catecholamines, especially adrenaline and cortisol. To maintain balance and adequate production, the body needs to correct these excesses. It's a global situation, under repeated circumstances.
If A = B, and B = C, A should be equal to C ?refined sugar is also 50/50 fructose and glucose.