High Fructose Corn Syrup

There is a problem with today’s average consumption of sugars!

It is impossible for me to write this topic as a “short-cut” – Hence my longest blog to day! It is after all my tenth year blogging anniversary!

Lets understand a few statistics. There was a Japanese Dr. Yoshiyuki Takasaki in 1955 that developed how to extract sugar from corn and within found a super cheap way to sweeten anything. His method was equally as sweet as conventional sugar cane extract, but easier to blend with other products. Nixon helped signing a draft agreement against FDA health recommendation… Today Corn Syrup is in most everything sweet we consume. To guarantee a long shelve-life of preserved products you need to take out fiber (so it can be frozen for years) and add High Fructose Corn Syrup. It is in most all artificially sweetened drinks, breads, yoghurt, honey, ice-creams, sauces and candies. It is used to make fake honey and is added to medicinal drinks served in hospitals and clinics. It is more addictive than heroin!

After WWII the US average consumption of sugar was 16lbs per person but we have increased this modern addiction to a dramatic 120lbs per head! (…estimate excludes sugar from natural sources). The US market for High Fructose Corn Syrup (HFCS) is about 6 billion a year. The same market for obesity drugs/products is worth over $2 billion a year, with some 300 million potential patients in the US alone… The healthcare cost because of obesity is estimated by 3.5 billion a year – do the math of the damage a healthy population could make if we did not needed gyms, less food in the markets and everyone would wear five sizes less material on their inflated corpses…

Here is the dilemma: modern science knows that high amounts of Fructose suppresses an enzyme called ghrelin also known as the hunger hormone. In your primary digestion, while consuming foods (although often this is a synthetic product) your body signals your brain that either the stomach is filled or digestion is working overtime: Please stop stuffing more products down your pipes!

Fructose enhanced products do not adequately stimulate this natural insulin response and a chain reaction follows. If insulin levels do not rise, sugar cannot be turned into energy. But when energy is not using sugar as fuel, it is “trapped” in our body… This diabetic reaction causes us to become comatose, either way by too much sugar in the blood hyperglycemia or because of diabetic ketoacidosis – not enough sugar converted. It is claimed by modern medicine as incurable, but TCM treatment has simply proven that statement inaccurate. (Check out my Keto blog above)

Insulin is a hormone. Hormones are chemical substances that regulate the cells of the body and are produced by special glands. The hormone insulin is a main regulator of the glucose (sugar) levels in the blood.

Insulin is produced in the pancreas. When we eat, glucose levels rise, and insulin is released into the bloodstream. The insulin acts like a key, opening up cells so they can take in the sugar and use it as an energy source.

Natural sugar is one of the top energy sources for the body. The body gets it in many forms, but mainly as carbohydrates (cell building blocks) that are broken down to glucose during the digestive process. Examples of food rich in carbohydrates are pasta, rice, bread, potatoes, and of course, all sorts of sweet fruits, berries, corn and roots.

The cells of a person with diabetes have problems taking up glucose due to either the lack of insulin or a resistance to insulin. Instead, the sugar remains in the blood, resulting in the rise of blood glucose levels.

People with type 1 diabetes must have injections of insulin every day. Each diabetic patient needs an exact dose of insulin, calculated especially for him or her. An overdose of insulin lowers the blood sugar concentration. If it becomes too low, it can result in a coma and eventually death. An overdose is treated by giving the patient sugar in a form that is as pure as possible – for example, orange juice or table sugar. If the patient is in a coma, glucose must be injected directly into the bloodstream.

If a diabetic gets too little insulin, he or she can go into a coma just as when overdosing insulin. The two types of coma are very hard to distinguish from each other without testing the blood glucose levels of the patient. If the levels are low, the patient suffers from an overdose of insulin. If blood glucose levels are high, the patient doesn’t have enough insulin.

Type 2 diabetes is often hard to discover. An average of seven years passes from the onset of the disease to its diagnosis. This means that a fraction of the patients already suffer damage to their blood vessels, kidneys, eyes, or nerves. You could have this dilemma and not know for years!

The liver is responsible  for breaking down fructose and converting it into fat. To understand the dilemma, I must bore you with my version of a simplified but  stunningly complex interior liver-laboratory: For your liver to convert Sucrose (sugar) or Corn syrup into carbohydrates, it needs lots of fiber!

Modern diet will tell you that neither fat nor fiber is good for you, atop nutritionists will convince you to intake high fructose sugar lazed low-fat supplements: drinks, power mixes, sports-bars etc. Add to it the lack of exercise and your liver becomes stressed: This organ is burdened with converting massive intakes of various chemical sugars, synthetic substances, food color and carbohydrates – trying to turn all of this into sugar- and converting half of it into fat reserves. Since we chronically overeat, mix and drink, the liver cannot keep up with the other main duty; to produce High Density and Low Density Lipoproteins (HDL and LDL) cholesterol. Hence sugar energy and cholesterol in uncontrolled manner is released into your system. They mix up with high levels of oxygen in your blood serum where it is now attacked by serum lipids and proteins via fructation. The HDL (the good protein) suffers and the LDL (the bad protein) survives… The liver must produce both variations for various purpose of energy transportation – just not in this horrid amount. I’ll come back to this…

At this point I must make you aware that either diet, the eat-all-animal fat-Atkins diet seems equally successful as the only-uncooked-roots and juice-diet… Why is that?

Well, they both reject intake of human extracted High Fructose Corn Syrup!

You wonder how diabetic 2 people could be suffering from a cholesterol deficiency: Modern medicine teaches that the human body can synthesize all the cholesterol and fats that it needs, but this is not true when the liver is overburdened; especially during strenuous diet with additives that contain HFCS and diets promoting low fiber or carbohydrate intake!

The most powerful side-effects of consuming HFCS is the consequence of this poison to suppress your gherlin-hormon indicator: remember, that thing that tells your brain to stop eating. And your liver can store a stunning amount of fat (yes, duckling).

If you suffer from lack of insulin response – your hunger hormones are not telling you to stop overeating – you keep eating – your liver will store excess sugar as fat – mostly in the liver and you become unable to reduce sugar levels in your blood. This conundrum causes a chain-reaction dilemma known as metabolic syndrome: Systolic blood pressure, Cardio Vascular Disease (CVD), blindness, hypertension disorder, etc.  Your liver grows and grows. Fat is now stored in all corners of your system – hence child obesity, fatty babies (poisoned from the mother plasma…as if they knew how to overeat at this age…) and Type 2 Diabetis (T2DM)! In TCM we simply recommend you eat walnuts and almonds. Four nuts of each, every hour – suppresses hunger (scientifically: The glucagones-like peptide levels doubled when chewing them for a long time…)

Normally, the liver releases fat, cholesterol, and antioxidants to all the tissues by converting them into Very Low-density Lipoprotein (VLDL) particles (yes, a variation of the bad cholesterol). The liver would actually clean your system from bad cholesterol via the bile secretion, using the HDL’s, but those good cholesterols have been damaged by a high level of glucose, fructose, and oxygen in your blood and now the bad cholesterol (LDL) seeps through your tissue and sticks” to your arterial wall. Since you reduced your fat eating intake, rescued VLDL remnants can’t be recycled in your bowl.  Making matters worse: You are probably adding fructose and glucose by stuffing your belly with HFCS rich fruit and low fiber energy supplements. I love people in an office chairs eating such high-sports products…

If you are an active sports participant, runner or bicyclist on a non-fat but high carb diet and you load up your body up with fructose and salt enriched Gatorade (I’ll blog about food coloration another time…) your liver will not cope well with the excess sugar consumed and/or produced and will releas it into your plasma where your homeostatic mechanism is running amok. Your oxygen enriched blood serum now collides with the carbohydrates and an unfavorable chemical process initiates a sugar-burn – wasting energy – resulting in Carbon Monoxide (CO) particals in your plasma – resulting in interior-suffocation of your body. To simplify this: Oxygen can occupy red blood-cells (RBC’s) hemoglobin for the duration of a two minute transport through your vessels, whereas monoxide occupies the same cell for twelve hours preventing sufficient respiratory gas exchange. Cherry red lips, cramps, dizzyness – similar symptoms to heat stroke.

You will never see a sports person seriously gulping down colored Gatorade. Early on, it was a well-designed sports nutrition supplement containing sodium, sugar, potassium and phosphate to replenish carbohydrates and electrolytes. After acquisition by Pepsi Cola in 2001 High Fructose Corn Syrup was added to cover up the unpleasant taste of salt and potassium. 350ml (12 fluid ounce) of Gatorade contain 21g of sugar, 21g Carbohydrates, 45mg Potassium and 150mg of Sodium (salt). The sugar however is HFCS!

Fructose is NOT Glucose!

Lets look at this:

Two slices of white bread are equal to 120g of Glucose. Your body breaks down the carbs and converts it into energy ready polysaccharides (Glycogene). About 50% is stored as fat in your liver the other half is dispersed to muscles, brain and into your blood plasma to be immediately ready as energy fuel.

As a sports person you would ideally store up on carbohydrates by “loading up” on pasta, rice and potatoes. To sustain glucose energy levels during exercise you should consume carbs at elevated heart rate during activity. But you should alternate (ten minute intervals) between fructose and carb intake. NOT CONSUME THEM TOGETHER!

When you experience signs of muscle-fatigue you should replenish with caffeine and carbohydrates and NOT with fructose enriched liquids. Basically you should drink lots of water but not only sweetened fruit juice.

A few points to remember: For carbohydrate energy exchange to sufficiently work, you must add Vitamin D (not from milk). You must consume an equal amount of cholesterol as potassium and intake fiber. Bananas are effective as a “starter” and “recovery” food but “during” high-energy exercise they interrupt liver function. Reduce intake of HFCS but consume high amounts of natural fruit sugar or fresh fruit. A perfect diet would consist of eating a high-fat, low-grain fiber, skip the salt and reduce all artificial sugars.

Eat your fats! Gently roast fish in butter without browning it. Enjoy Olive oil, cold pressed fresh oils and avocados. Try not to mix dairy fruit and meat.  quickly blanch high fiberous vegetables (raw broccoli or spinach is not healthy). Start your day with a fiber rich meal, add fruit and enjoy your crispy bacon!

Half of what you consume (if not on a diet like KETO) should be fruit, berries or vegetabes. Cooked, baked, raw and even juiced once a while. There is no big advantage of juicing everything; You MUST eat the fiber for your system to efficiently extract and store the essence of the product you ingest. Nature has wisely packed everything that is sweet in lots of fiber! If you consume high amounts of sugar you need fiber to aid your liver in the process to convert it into energy! Listen to your senses. Slow down your eating. Chew better.

Enjoy, chef raphael

the myth about chocolate milk

June 2nd to June 9th I will partake with Team Swiss at the annual ALC (AIDS LifeCycle) bike ride from San Francisco to Los Angeles. A seven day journey shared with 3000 like minded people coming together from all corners of the world to cross 545 miles through beautiful California.

This blog is not about my yearly participation; I’m writing about one product that is heavely promoted as the perfect “recovery” drink post exercise. My father taught me early on to reject drinking too much milk for this liquid is intended to grow a 30 lbs calve into a 1200lbs cow.

During ALC many encourage chocolate milk as a perfect energy and muscle recovery drink that replenishes energy and replaces electrolytes – but this myth is simply bogus! I hear friends praising the well-being effects and I will specify why consuming chocolate milk makes you feel like this…

There is no benefit of consuming chocolate and sugar enriched dairy (apart from being the source of whey protein). Most humans after the age of ten lack an enzyme called rennin to digest milk! Quite to the contrary, dairy seems to have detrimental effects to your health. Milk should be for calves (baby cows), most humans cannot digest it. You may tolerate it, but you DO NOT fully digest it. I have aided clients with chronic constipation, irritable bowel syndrome, arthritis, chronic sinusitis and a variety of serious allergies by simply limiting their milk and cheese consumption.

To understand the complexity of my blog I must bombard you with a few milk facts that are necessary to understand these over-promoted products. It’s a hundred and twenty billion dollar indutry in this land!

Today’s dairy cows are fed gas preserved storage food, which does not only changes the nature of the milk but causes health problems for the cows. They are fed soy, corn, cottonseed meal or other commercial feeds, which contain all sorts of things including chicken manure and citrus peel cake, laced with pesticides. These foods are not appropriate for cows, who are ruminants and should be feeding on green grass in the spring, summer and fall. By nature they are supposed to regurgitate green feed, silage, hay and root vegetables in the winter. Unfortunately most dairy cows are kept in confinement, given antibiotics and hormones, and never see green grass their entire lives. These same cows have been tweaked and shot-up with Posilac to produce up to 55 or more pounds of milk per day nearly all year long. But alarming is the injection of a genetically engineered form of bovine growth hormone (rBGH). A man-made or synthetic hormone used to artificially increase milk production. For humans, rBGH also increases blood levels of the insulin-growth factor 1 (IGF-1) in those who drink it. And higher levels of IGF-1 are linked to several cancers. (read link below)

First off, we have to preserve what nature would spoil in two days by mandatory quickly heating milk to 165 degrees for about 5 seconds. (Water contaminated with equal amount of feces and bacteria in the US, as mandated by the same regulatory board must be boiled for more than seven minutes by 212 degrees before being considered drinkable…) Hence, pasteurization merely kills certain bacteria. However this process disables certain enzymes needed to break down milk fat in our human digestive track. It robs the milk serum of vitamins and denatures fragile milk proteins, kills beneficial bacteria and promotes pathogens. Even calves fed pasteurized milk reflect poorly and many die before maturity. Pasteurization was instituted in the 1920s to combat TB, infant diarrhea, undulant fever and other diseases caused by poor animal nutrition and dirty production methods. By today’s standard, pasteurization is absolutely unnecessary for public protection. It’s an archaic ineffective law…

In some cases, milk is ultra-pasteurized to get rid of heat-resistant bacteria and give it a longer shelf life. Ultra high temperature pasteurization is a process that takes milk from a chilled temperature to above the boiling point in less than two seconds. This process is utilized for the boxed milks that can be kept at room temperature for weeks… Unlike the regular milk that at room temperature multiplies the number of microbes and DOUBLES them every 20 minutes. No wonder milk spoils very quickly.

To make matters worse, milk is homogenized. Homogenization is a process that breaks down butterfat globules so they do not rise to the top. Homogenized milk is harder to digest, so proteins that would normally be digested in the stomach are not broken down and instead are absorbed into the bloodstream. Often the body reacts to these foreign proteins by triggering the immune system, causing inflammation. It can even trigger auto-immune problems. Homogenized milk has also been linked to heart disease probably because of the fat globules that are dispersed by the process. This means, homogenized fat molecules are so small they can escape your stomach wall and enter into the blood stream.

In addition to being chemically altered into something that is hard to digest and causes problems, today’s milk usually contains steroids, antibiotics, pesticides from treated grains, bacteria from infected animals, and genetically engineered growth hormones. If you think it’s just a few sick cattle I’m ranting about look at the statistics of the FDA released October 2012: 40% of all cattle in the United States carry AIDS and Leukemia Viruses. 64% of dairy cattle are infected with bovine immunodeficiency viruses (BIV) and bovine leukemia viruses (BLV), worldwide. (Bovine immunodeficiency viruses can also be properly referred to as bovine AIDS viruses.) They are commonly tainted with disease-causing bacteria, such as salmonella, staphylococci, listeria, deadly E. coli O1573 and Mycobacterium paratuberculosis (possibly one of the agents causing Crohn’s disease; a form of life-threatening chronic colitis), as well as viruses known to cause lymphoma and leukemia-like diseases, and immune deficiency in cattle.

I’m not trying to scare you – that is not possible – because as a mass we cannot accept that science might be correct. (..bring on the responses, this is a blog afterall…) Besides, dairy is incorporated in 300 baby products and over 2000 food products sold in stores through-out the US; there is just no stopping this madness.

I grew up next to a dairy farm and as a chef I still love cooking with cream and cheese; but in moderation. I do however not substitute electrolyte-fused water with chocolate milk. Just fact-check this point: Today’s low-fat milk contains 59 uncommon hormones. Of those 59 hormones one is a powerful GROWTH hormone called Insulin- like Growth Factor ONE (IGF-1). By a freak of nature it is identical in cows and humans. Consider this hormone to be a “fuel cell” for any cancer… (the medical world says IGF-1 is a key factor in the rapid growth and proliferation of breast, prostate and colon cancers, and we suspect that most likely it will be found to promote ALL cancers).

So if you do drink milk, I suggest you look for pure raw milk from grass fed cows (which is hard to get in most states unfortunately), because it may not be the milk per se, but how milk is chemically altered that causes the problems. To be fair I must clarify that unsweetened fermented or cultured dairy products such as yogurt, kefir and sour cream are acid neutral. Yogurt in particular is chock-full of beneficial qualities. As is the case with milk, organic yogurt does not have rBGH. (That grass and those roots however might be lazed with Mansanto by-products…)

Let me specify what started my blog: Chocolate milk is recommended because it is said to be rich on Vitamin D and calcium. Since today’s dairy cows don’t eat grass they do not have sufficient magnesium in their milk. The calcium in cow’s milk is basically useless because it has insufficient amount of needed magnesium content. Cows milk has three times the calcium as does human breast milk. No matter, neither are very usable because in order to be absorbed and used their MUST be an equal quantity of MAGNESIUM.

Per the USDA 8 ounces (one cup) of cows milk contains:

Calcium, Ca mg 291.336

Magnesium, Mg mg 32.794

After consumption, now that excessive bone building calcium has to be flushed out of your system, causing your chemical household to overproduce acid (…it’s actually simple chemisty) and add to it the lactic acid formed after strenuous sport – you are now “attacking” your calcium reserves  in your bones with this acid surplus! Your bone density diminishes when consuming more than five cups of milk per week. Your calcium rich milk is causing the opposite effect.

Milk is fortified with vitamin D2 (ergocalciferol) which is cheaper than vitamin D3 and rather useless for supplementation. Vitamin D supplements require saturated fat to make them bioavailable so they can be incorporated into the body structure but when you drink low fat milk this vitamin is inert.

The protein myth:

87% of milk is water. That makes it VERY expensive water.

Broken down into its basic groups

Whole milk is: Water 87%, fat 3.25%, casein 4%, other protein 5,75%

(note: that is 3.25% “milkfat” which includes the 87% water.) 80% of the protein in milk is casein. Casein is a powerful binder, a polymer used to make plastics and a glue that is better used to make sturdy furniture or hold beer bottle labels in place. It is in thousands of processed foods as a binder promoted as “something” caseinate. Casein is a powerful allergen, a histamine that creates lots of mucus. The only medicine in Olympic athlete Flo-Jo’s body was Benedryl, a power antihistamine she took to combat her last meal… cheese pizza. And she drank a chocolate milk as recommended for her quick recovery:

For the whole Flo-Jo story: http://www.notmilk.com/deb/092198.html

So it is not ideal to drink milk that promotes liquid formation in your lungs, especially if you bike the next day in the early morning mist! After sport, in all current scientific studies – any fresh fruit and water combination replenishes your system equally and sufficiently. (any adverse study was surely published under sponsorship of dairy farmers…) Yes, chocolate milk will give you an elevated positive feeling but most likely it is due to the high amount of sugar and the “upper” effect of the cacao (Next time I’ll write about processed cacao and coffee beans…). Next time, check the sugar content in one cup of chocolate milk!

chef Raphael

Ref source:
–         Chan J. Dairy products, calcium, and prostate cancer risk in the
Physicians’ Health Study. Am J Clin Nutr. 2001 Oct; 74(4): 549-54
–         Holmes MD. Dietary correlates of plasma insulin-like growth factor I
and insulin-like growth factor binding protein 3 concentrations.
Cancer Epidemiol Biomarkers Prev. 2002 Sep; 11(9): 852-61
–         Weinsier R. Dairy foods and bone health: examination of the
evidence. Am J Clin Nutr. 2000 Sep; 72(3): 681-9
–         Kerstetter JE. Low protein intake: the impact on calcium and
bone homeostasis in humans. J Nutr. 2003 Mar; 133(3): 855S-861S
–         Barr SI. Increased dairy product or calcium intake: is body
weight or composition affected in humans?
J Nutr. 2003 Jan; 133(1): 245S-248S
–         Oranje AP. Natural course of cow’s milk allergy in childhood
atopic eczema/dermatitis syndrome
–         Lund BM. Pasteurization of milk and the heat resistance of
Mycobacterium avium subsp. paratuberculosis: a critical review of
the data. Int J Food Microbiol. 2002 Jul 25; 77(1-2): 135-45
–         http://www.dairycheckoff.com/news/release-012403.asp