124 Ways Sugar Ruins Your Health
By Nancy Appleton, PhD
Summary: You've heard that sugar can suppress the body's immune system, but did you know it interferes with the absorption of calcium? How about that it can cause food allergies, depression, and cancer of the breast, ovaries, and prostate? Or that sugar can reduce the good cholesterol in your blood and increase the triglycerides—two of the strongest indicators we have of heart disease risk? Despite the massive commercial campaign to paint refined sugar as harmless or, at worst, merely "empty calories," hoards of scientific evidence indicate that it is far worse than that. In this startling list, Dr. Appleton documents 124 ways in which sugar has been scientifically implicated as a poison to human health, complete with 124 reputable references—many of them from peer-reviewed publications—to back up her claims. 2004.
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Case of Dental Caries vs. the Sugar Interests
By Allison G. James, DDS
Summary: The overwhelming case that consumption of refined carbohydrates is the cause of tooth decay is presented by dentist and author Allison James. Even back in 1949, as this article from the Southern California State Dental Association Journal illustrates, this theory was opposed institutionally by both commercial sugar interests and the profession of dentistry at large. Instead, conventional dentistry continued—and continues today—to blindly follow its eternal mantra: Drill 'em and fill 'em. Never mind why the caries are there in the first place! Reprint 42, 1949.
Diet Frights—Sign of the Times
By Dr. Royal Lee
Summary: "How long will it be before we realize the simple truth that the health of every individual depends upon his nutritional status?" So writes Dr. Lee in making the obvious (yet still ignored) correlation between the emergence of heart disease, cancer, and other "modern" diseases and the devitalization of our food supply through processing and refining. Refined sugar, in particular, deserves much blame for the cellular starvation behind the diseases of modernity. From Let's Live magazine, 1958.
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Dr. Wiley’s Question Box: Starches and Sugar Are the Principal Sources of Body Fat
By Harvey W. Wiley, MD
Summary: In 1912, Dr. Wiley left his post as head of the USDA's Bureau of Chemistry because of the collusion he witnessed between food manufacturers and agents within the federal government. Unable to effectively enforce the country's first food purity law (passed in 1906), he left the government and joined the private Good Housekeeping Institute in Washington, D.C. From there, Wiley would help develop the famous Good Housekeeping Seal of Approval while also writing for the institute's magazine. In "Dr. Wiley's Question Box," he would answer specific questions from readers about food safety and nutrition. In the excerpt here, Wiley explains a fact that metabologists have known for nearly a century but which conventional nutritionists and doctors have failed to comprehend from then until now: The principal source of fat stored in the body is not dietary fat but sugars and starches (i.e., carbohydrates). While nutrition schools today continue to teach the erroneous notion that glucose from carbohydrates is "the preferred fuel of the body," Wiley points out what people who study metabolism for a living all know: up to 80% of the carbohydrates a person eats are converted to fat by the liver and stored in the body's fat tissue. Fat tissue, in turn, releases fatty acids, which form the majority of fuel calories used by the body’s cells. From Good Housekeeping, 1926.
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Insulin and Cancer
By Samuel M. Beale, Jr., MD
Summary: One of several articles by Dr. Beale in these archives on the positive effects of low-dose insulin therapy along with elimination of refined carbohydrates from the diet, in this case for the treatment of cancer. Several patient case histories are examined. This article reflects an early insight to the role that sugar plays in feeding cancer cells. From News Review, London, 1947.
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Killer Sugar! Suicide with a Spoon
By Bill Misner, PhD
Summary: A short and not so sweet synopsis of the dangers of sugar. Misner points out a fact that most health "experts" fail to appreciate: most of the sugar a person eats is converted to fat in the body. And once it's converted and stored, it stays there as fat as long as the person continues to eat large amounts of additional sugar. Misner also discusses the origin and manufacture of the famous "tol" sweeteners—xylitol, mannitol, and sorbitol—as well as the malt syrups, two classes of sweeteners that generally get overlooked. While some of Misner's conclusions are questionable, this is an excellent adjunct to any study of the negative effects of overconsuming simple saccharides (i.e, sugar). Circa 2000.
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The Menace of Synthetic Foods
By Dr. Royal Lee
Summary: "There is only one test for safety and wholesomeness in food," Dr. Lee proclaims in this overview of his nutritional philosophy. "That is the test of time. The test of a long history of use, over many generations of life." Lee expounds on the ill effects of processed foods, which were pushed hastily onto the market by industrial food processors seeking immediate profit. He cites evidence that bleached flour produces headaches, diarrhea and depression; corn syrup causes diabetes; and hydrogenated fats help cause heart disease. Lee also documents the negative effects of synthetic isolated vitamins, the "jackpot in synthetic foods." 1957.
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The National Malnutrition
By D. T. Quigley, MD
Summary: The complete book published by the Lee Foundation for Nutritional Research. A well-known cancer specialist from Omaha writes about the disgraceful nutritional status of the American people and makes the case that it is malnutrition more than anything that is responsible for the the amazing rate of cancer in the United States. Decades ahead of his time, Dr. Quigley warns Americans about corn syrup and refined sugar, explaining that cancer cells thrive on such artificial and refined sweeteners. 1943.
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New Sugar Making Method
Author unknown
Summary: A newspaper article reporting on a method developed by Dr. Royal Lee to retain the vitamins and minerals in cane juice. "The new sugar," Dr. Lee explains, "is nothing more than cane juice that has been dehydrated, with nothing removed but the water." This report suggests that Dr. Lee may have been the first individual in America to produce evaporated cane juice. From the Portsmouth Herald, New Hampshire. 1943.
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Nutritional Aspect of Dental Disease
By John H. Gunter, DDS, MD
Summary: This document is a forerunner of holistic dentistry. Physician and dentist Dr. John Gunter explains in detail why "dental practice is intimately associated with the practice of nutrition." While most people today, including most dentists, believe tooth decay is a result of bacterial attack on helpless teeth, the truth is that a well-defended tooth, made strong by sufficient nutrition, is impervious to such attack. Carbohydrates, Dr. Gunter shows, form the diet that is universally associated with tooth decay. Carnivorous humans and animals are free from cavities. Gunter outlines a systemic approach to dentistry based on a vitamin-rich diet that confers dental and systemic immunity. From Philadelphia Medicine. Reprint 115A, 1942.
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On Carbohydrates
By Dr. Royal Lee
Summary: "What is refined sugar?" Dr. Lee asks in this provocative article and then answers, "It is pure carbohydrate. Is carbohydrate an essential food, a food component without which we could not live? It certainly is not." Today people are picking up on the fact that while there are essential fats and there are essential amino acids (the building blocks of proteins), there is no such thing as an essential carbohydrate. Think about that. From Let's Live magazine, 1952.
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Refined Sugar: Its Use and Misuse
By Harold Lee Snow, MD
Summary: "Excessive use of of refined sugar in the United States has become a serious nutritional problem." You might think these words were uttered by some holistic nutritionist of today, but they are actually the first sentence of this remarkable article from 1948 by physician Harold Snow. Backed by 56 peer-reviewed references, Dr. Snow discusses in detail many of the seen and unseen dangers of refined sugar that have been criminally ignored for decades. Rashes, infections and allergies in children; arthritis, neuritis, and rheumatism; digestive dysfunction; hyperinsulinism; acidosis; and acne are just a few of the dangers of sugar identified by science, Snow says. "If one can avoid eating refined sugar," he concludes, "one can expect more vibrant health, and a longer life with greater freedom from some of the acute and chronic diseases and complaints which many modern doctors are unable to diagnose or to treat successfully." From The Improvement Era magazine. Reprint 126, 1948.
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Sidelights on Glucose
By Dr. Royal Lee
Summary: Before there was high-fructose corn syrup there was just plain corn syrup, the infamous sweetener made by chemically decomposing cornstarch into glucose molecules. Dr. Harvey Wiley, the original head of the FDA, rightfully claimed that use of the word "corn" in describing this imitation food was fraudulent, since it implies naturalness in what is clearly a product of chemical engineering. Dr. Lee cites a seminal experiment conducted by by Drs. Lukens and Dohan at the University of Pennsylvania in which corn syrup (i.e., glucose) was shown to cause diabetes in test animals while refined sugar was not. He adds that animal-feeding studies and clinical trials have shown that glucose "contributes to cancer, diabetes, hypertension, lassitude, brain fatigue, overweight, irritability, [and] mental depression, impairs the assimilation of calcium, and destroys vital amino acids if they are cooked in its presence." Lee also chastises the FDA for helping sell the misconception that corn syrup is a natural product. From Let's Live magazine, 1958.
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Sugar and Sugar Products: Their Use and Abuse
By Dr. Royal Lee
Summary: Dr. Lee lays out the case against sugar in this article from the Journal of the American Academy of Applied Nutrition. In particular, he lambastes corn syrup, or pure glucose chemically derived from cornstarch, for being too quickly absorbed into the bloodstream, thus overstressing the pancreas and wreaking havoc on the body's insulin-response system. Astute readers will realize Lee is essentially anticipating the creation of the glycemic index, which measures how fast and how hard the carbohydrates we eat hit the bloodstream in the form of blood sugar. "There is a very good reason why starches are better than sugars as energy foods," he says. "It is because they are assimilated slower than the sugars, and thereby fail to overload our pancreatic function of supplying insulin." Reprint 30D, 1950.
Synthetic Foods and Race Suicide
By Dr. Royal Lee
Summary: "The civilized fraction of the human race is committing suicide by its acceptance of synthetic food products." Perhaps no sentence better sums up the work and life of Dr. Royal Lee, who fought tirelessly to alert the American people that processed, imitation foods such as corn syrup, hydrogenated fats, and bleached flour truly were killing them (and still are), in spite of assurances to the contrary by the country's food manufacturers and their partners in crime, the FDA. A must read for anyone who wants to see where and how our country's health went off the rails. Original source and publication date unknown.
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This Molasses War: Who Is Prevaricating? / Bone Meal: Nutritional Source of Calcium
By Dr. Royal Lee
Summary: Two articles that appeared in Let's Live magazine in 1952 and 1953. In "This Molasses War—Who is Prevaricating?," Dr. Lee compares natural and refined sugars. He posits that carbohydrates are not essential in the human diet and offers proof by way of certain traditional peoples who eat no carbs and yet experience perfect health. He also discusses the virtues of molasses, which is rich in minerals and is protective against tooth decay, whereas white sugar promotes cavities. Lee also describes the famous experiments of Dr. Rosalind Wulzen of Oregon State College that led to the discovery of the "anti-arthritic factor" in molasses and raw cream that was later named after her. In "Bone Meal—Nutritional Source of Calcium," Dr. Lee describes the virtues of finely powdered bone flour as a source of protein and minerals, particularly calcium. He states that for the teeth, cold-processed bone meal is unexcelled. He also discusses the role of trace minerals also found in bone meal. 1953.
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Wanted for Stealing: Sugar Bowl Pete
By the Council on Dental Health of the Southern California State Dental Association
Summary: A cartoon poster aimed at children, warning them of the dangers of white sugar and refined carbohydrates. Designed by the Council on Dental Health of the Southern California State Dental Association and published originally in Modern Nutrition. Publication date unknown.
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The Well-Fed Tooth
By Fred Miller, DDS
Summary: "America is a nation of 'candyholics' and soft drink addicts, of food adulterators, processors and refiners," writes Dr. Fred Miller in words that ring as true today as in 1946, when he wrote them. "Having practiced dentistry for more than thirty years I am thoroughly convinced—speaking from the biological point of view, not the moral aspect—that refined white flour and its products—bread, crackers, cookies, pastries —and refined sugar and its products—candies, hard candies and soft drinks—are doing more harm in this country than hard liquor." A great historical overview of the state of malnutrition in America from a frontline dentist. From The Land magazine. Reprint 49A, 1946.
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