Pure Cane Sugar (Table Sugar)
This consists of the brilliantly white crystals that most people consider to be "sugar" or "table sugar". It is likely to be bleached with the super-toxic chlorine dioxide (think dioxin contamination), or it has been processed with cattle bone char. The word "pure" in the labeling is used to deceive customers into believing that the sugar is devoid of impurities. The word "pure" on a sugar label actually means that it contains no minerals, by the F.D.A.'s and its chemical industry's warped definition of "pure". For the rest of us, their special industry-protecting redefinition of "pure" indicates that the substance is both lacking in real nutrition, and that it is now chemically tainted from such processing. Their redefinition actually means the opposite of pure in the case of sugar. In the bizarre, petrochemical world of the F.D.A. and its business partners, naturally-occurring minerals are impurities, but toxic byproducts (like dioxins) are "nutrients" that are "generally recognized as safe". Similar to the disturbing case of table salt labeling, "pure cane sugar" does not have the minerals that the real thing does. The minerals of organic sugar aid in the stabilization of blood sugar, and they prevent the cellular overload that leads to the inflammation and obesity problems for which sugars have become known for. The chemical industry's so-called "pure" sugar has no nutritional benefits to offer, in addition to it not being a natural sugar anymore.
The most significant risks from chlorine exposure come not from the chlorine itself, but from its dangerous byproducts, which are known as trihalomethanes (THM's). They are produced whenever chlorine agents contact organic proteins. An example of a THM is chloroform, a proven cancer-causing agent. Animal studies have consistently shown an association between THM's and cancers of the liver and kidneys. Chlorine and THM's have been tied to colon and bladder cancers, as well as diabetes, kidney stones, and heart attacks. These facets of chlorine exposure are expanded upon in our report about drinking water.
The average American consumes 100 to 160 pounds of this toxic, inflammatory, chlorine bleached, chemically-refined sugar every year, and it is one of the primary reasons for diseases such as diabetes, heart disease, and cancer. The massive amount of refined sugars that we eat each year destructively inflames the pancreas, kidneys, and the liver. When these organs finally become dysfunctional from such abuse, people develop a condition known as carbohydrate intolerance. It is a condition wherein a body can no longer properly metabolize carbohydrates and sugars. Most Americans somewhat already have this prediabetic condition, and this is why the carbohydrate-free diets work so well, for a human body will place compounds that it cannot process (e.g. sugars) into fat storage to shield itself. This syndrome explains both the effectiveness of the carbohydrate-free diets, and why diabetics tend to have such terrible weight gain problems. The dramatic loss of weight which some diabetics experience stems from kidney stress that was caused by carbohydrate intolerance too. Carbohydrate intolerance is a precursor to diabetes, but most people remain undiagnosed until full-blown diabetes begins to severely disrupt their lives.
The processing of beets to make sugar is extremely complex, and the process is riddled with caustic chemicals, such as calcium hydroxide. Ninety-five percent of sugar beets that are grown within the United States are genetically engineered to be resistant to Monsanto's RoundUp herbicide. So, not only are the crops genetically engineered, but they are engineered to allow more poisons to be sprayed on the crops. Sugar beets currently provide over 50% of America's sugar supply for processed foods. Most beet sugar is added to processed foods, and it is deceptively listed on labels as "sugar". Genetically engineered sugar beets were approved in 2008 in the United States, but the planting of the seeds was temporarily stopped in 2010, when a federal judge established that the appropriate steps had not been taken to evaluate the safety and environmental impact of the new crops. At that time, there was a shortage of conventional sugar beet seeds, because so many farmers had immediately switched to the genetically-engineered seeds. Genetically-engineered beets are being planted again.
The health effects of genetically-engineered produce are almost completely unstudied, because G.E. seed manufacturers proactively prevent independent researchers from having access to the modified seeds, by issuing threats of patent lawsuits. For all practical purposes, this means that it is illegal to test for the health implications within the United States and many other countries. In addition to the risks stemming from genetic modifications, there is also the grossly elevated risk of pesticide contamination, since the pesticide levels on G.M.O. crops far exceed those used on conventional produce.
In addition to being the main "sugar" for processed foods, beet sugar is usually added to cereals. In a previous report, we mentioned how a spokesman for the Kellog's company flippantly commented that most Americans do not care if they are eating biotechnology foods, so the company would continue refusing to label its products as being from genetically-engineered ingredients.
Nowadays, brown sugar is primarily made of beet sugar (see above), because beet sugar is cheaper than cane sugar. Cane molasses must be added, due to the fact that the molasses from beets is distasteful alone. It is thus especially important to purchase only organic brown sugar, to avoid the consumption of sugar beet derivatives that were genetically engineered by the biotechnology industry. Organic brown sugar will almost certainly be made from cane sugar instead of genetically-modified sugar beets.
We have had mixed reports about the manufacturing process of agave nectar, so we must advise people to exercise caution. It is worth noting that agave ferments like real sugar, and this process is used to make Tequila. It is unlikely to provide any health benefits over evaporated cane juice. We officially discourage the use of commercially-available agave nectar products, because of their dubious help-to-harm ratio, and the disturbing secretiveness of the producers.
Glucose exists naturally in plants. It has been chemically extracted whenever it is listed on labels, for it does not appear alone in nature. Thus, it is a poor sugar, since it was not meant for straight human consumption. The extreme processing of it makes contamination likely. In the United States, genetically-engineered corn is almost always used as the source of glucose. Dextrose is a specific type of glucose that has been derived from starches, instead of corn. In addition to the likelihood of contamination, this sugar lacks the minerals that make other sugars beneficial. The current state of science believes that the glucose which is produced inside laboratories is identical to that which is found inside natural foods, but this may be a case of wishful thinking by industry. Therefore, we are obligated to recommend that exposure to the ingredient "glucose" be limited. The first rule of science should be to honestly assess what is not known, but industry has much trouble with this rule.
Molasses that is made for human consumption is always derived from sugar cane, instead of sugar beets; since the molasses that is made from sugar beets tastes foul. During sugar manufacturing, only part of the sugar juice crystallizes. The remaining fluid is referred to as molasses, and it is typically boiled multiple times to remove any sucrose (sugar). Each time it is boiled, it becomes more darkly colored, and this is the reason for the different colors of molasses available. The lighter versions of molasses are higher in sugar, whereas the darkest ("blackstrap molasses") is low in sugar, but it has a more concentrated mineral content. Molasses provides a plentiful supply of minerals, including magnesium, manganese, selenium, and iron. It is a healthy sweetener in moderation.
Corn syrup is the result of a long manufacturing process, which starts with corn that is most often genetically engineered. First, corn starch is made from corn kernels, by exposing ground corn to a sulfurous acid solution (made of sulfur dioxide and water) for 20-40 hours. After extensive milling and mechanical separation, corn starch results. This starch is then exposed to hydrochloric acid and extreme heat, which breaks down the starch and converts it into corn syrup.
Due to the base ingredient being genetically engineered, the extreme chemical modifications that are required to make this product, and the high risk of impurities getting introduced into it through that process; we must recommend against the consumption of corn syrup.
High Fructose Corn Syrup
This infamous sweetener is most publicized for causing unparalleled obesity, but far more troubling is its impact upon the cardiovascular system. It directly causes irreversible scarring inside of the arteries with every exposure. It has also been linked to diabetes, dementia, and metabolic disorders. In contrast, natural fructose that is metabolized by the body, such as fructose from fruit sources, does not have any known harmful effects. The arterial scarring that is caused by high fructose corn syrup becomes a permanent hindrance to the cardiovascular system. It is vital for anyone with a serious health problem (particularly heart disease, cancer, or diabetes) to avoid high fructose corn syrup completely.
As its name suggests, high fructose corn syrup begins its life as corn, 93% of which is genetically engineered, according to the Center for Food Safety. The complex chemical process that is used to create high fructose corn syrup begins with sulfuric acid and ends as something that is nothing like anything that exists in the natural world. As something that is so exceedingly foreign to the human body, this toxin suppresses the immune system throughout, as it must redirect its resources to counteract the foreign substance. While high fructose corn syrup has been repeatedly linked to diabetes and heart failure, it is lesser known for its role in both inducing cancers and fueling existing cancers.
In 2009, a study done by the Institute for Agriculture and Trade Policy showed that nearly half of all high fructose corn syrup is contaminated with mercury. Two studies demonstrating this problem were publicized in the Washington Post, but all calls to investigate the mercury contamination have been governmentally ignored. Mercury is a bio-accumulative heavy metal that a body cannot normally excrete. So, each exposure to it increases the overall amount of mercury within a body, which dramatically reduces the I.Q, and causes a host of neurological problems, such as multiple sclerosis, autism, and Parkinson's disease.
High fructose corn syrup is known for causing massive inflammation throughout the body at a level that dwarfs other sugars, while depleting vitamin C. It plays a direct role in every major disease of our era.
Sugar Alcohols (Maltitol, Erythritol, Sorbitol, Xylitol, Mannitol, and Isomalt)
The sugar alcohols that are used in foods are the result of heavy chemical processing, so we do not recommend consuming these ingredients in large amounts. In fact, all of the sugar alcohols are reported to cause digestive issues when used in large quantities, particularly if a person has not built-up a tolerance to them. However, they usually have very little negative effect when they are consumed in tiny amounts, such as when they are used as sweeteners in lozenges or dental products. Some products are disingenuously labeled to be "sugar-free" despite containing these ingredients. Since most of them raise the blood sugar, it is patently dishonest to market them to diabetics as being "sugar free".
The only exception to this is xylitol, which does not raise the blood sugar. Xylitol furthermore has attributes that are especially good for dental health, such as its uncanny tendency to strengthen tooth enamel. In other words, it does what fluoride is supposed to do, but in a much safer and more effective way. This makes it a positive addition to dental products. Xylitol is dangerous to most pets, however. They metabolize it differently, and produce insulin in response to it. Due to the fact that there is no sugar in xylitol for the insulin to neutralize, a pet may enter insulin shock after consuming it. Giving an afflicted pet something that is high in real sugar could save its life by offsetting the insulin.
Maltose (Malt Syrup)
Malt syrup was one of the earliest grain-based sweeteners. It is made through a process wherein grain is germinated by soaking it in hot water. Thereafter, it is dried to halt further germination. This partial germination results in a biological change, whereby the sugar content is maximized. The grain is then mashed, and either boiled or baked. The resultant liquid is malt syrup, otherwise known as maltose. Malt syrup is essentially a simple carbohydrate, so it should be used sparingly. The health effects of simple carbohydrates are detailed in the next section.