Sugar Causes Cancer

Sugar Causes Cancer

Cancer is linked to high levels of sugar in the diet. Less than one hundred years ago, in 1931, scientists discovered that cancer cells have a fundamentally different metabolism with regard to energy compared to healthy cells. They learned that malignant tumors exhibit an increase in anaerobic glycolysis—the process in which glucose is converted to fuel by cancer cells, thus creating lactic acid as a by-product.The large amount of lactic acid that is produced in this manner is then transported to the liver and creates a lower, more acidic pH in the cancerous tissues in addition to symptoms of physical fatigue due to the buildup of lactic acid. In other words, they discovered that larger tumors seemed to exhibit a more acidic pH.

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The Main Event: You vs. Sugar

When our bodies develop insulin resistance, we must secrete more insulin to process the sugars in our diet; but unfortunately, insulin, as well as a related hormone is known as an insulin-like growth factor, actually promotes tumor growth. Gary Taubes, in his 2011 New York Times article, says this: The cells of many human cancers come to depend on insulin to provide the fuel (blood sugar) and materials they need to grow and multiply…the more insulin, the better they do. Some cancers develop mutations that serve the purpose of increasing the influence of insulin on the cell; others take advantage of the elevated insulin levels that are common to metabolic syndrome, obesity, and type 2 diabetes. Some do both. [Craig Thompson, president of Memorial Sloan-Kettering Cancer Center in New York] believes that many pre-cancerous cells would never acquire the mutations that turn them into malignant tumors if they weren’t being driven by insulin to take up more and more blood sugar and metabolize it.

Elevated insulin, especially as seen in an obese or overweight society, often shows up in the development of many cancers, especially in breast and colon cancers. Lewis Cantley, director of theCancer Center at Beth Israel Deaconess Medical Center at Harvard Medical School, has suggested that 80 percent of human cancers are promoted by mutations of cells and/or environmental factors that enhance the influence of insulin on tumor cells, causing them to grow.

Could it be possible that by avoiding sugar we could suppress insulin’s effect on cancer cell growth?

For this very reason, some of the researchers in this study have chosen to avoid sugar or high-fructose corn syrup. “I have eliminated refined sugar from my diet and eat as little as I possibly can,” Thompson said, “because I believe ultimately it’s something I can do to decrease my risk of cancer.” Sugar should scare you too. It scares me. My mother died of breast cancer when I was six years old, and she was only forty-four. I learned that her diet was high in sugar and low in vegetables, which she didn’t like very much. She had a “sweet tooth” like my grandfather. Unfortunately, she never learned the dangers of the treats she loved so much.

This is an excerpt from my book The Juice Lady’s Sugar Knockout.

Today’s Recipe

Apple Crisp

From The Juice Lady’s Sugar Knockout

This wholesome, wheatless, easy-to-make dessert is delicious served plain, either warm or cold. You really can have sugar free desserts that are delicious.

Apple Mixture:

  • 6 medium apples, sliced (2 1/2 to 2 3/4 pounds)
  • 2 Tbsp. lemon juice
  • 2 Tbsp. coconut syrup

Place sliced apples in a shallow baking dish. Sprinkle them with lemon juice and then drizzle coconut syrup over them.

Topping:

  • 2 cups rolled oats
  • 1/3 cup unrefined coconut oil
  • 1 tsp. vanilla
  • 2 tsp. cinnamon
  • 1/2 tsp. cardamom
  • 1/3 cup coconut syrup

Place oats and oil in a food processor. Blend until well-combined. Keep blending and add vanilla, cinnamon, and cardamom. Continue blending and drizzle in coconut syrup. Blend for a few seconds more to mix the dough.

Distribute this mixture over the top of the apple mixture. Use a wet fork to spread it out and flatten it out somewhat. Don’t worry if it looks a little sloppy. It will look just fine after it bakes. Bake at 350 degrees for 50 minutes, or until fruit is tender and bubbly and the top is crispy brown. Serves 6.

Variations:

  • Substitute 1/2 cup raisins or currants for the coconut syrup that is added to the apples and add about 1/4 cup apple juice or water to the pan with the fruit.
  • Substitute pears, blueberries, or blackberries for part of the apples.
  • Add about 1/2 cup chopped walnuts or pecans to the topping

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