Public Health ‘Enemy #1″ is Sugar, not Fat

Public Health ‘Enemy #1″ is Sugar, not Fat

Public Health ‘Enemy #1″ is Sugar, not Fat

New revelations that the sugar industry has funded research since the 1960’s casting doubt on sugar’s role in heart disease, and claiming fat was the biggest risk factor, suggest Big Sugar has been as hazardous to public health as big as Big Tobacco.

So say a growing number of health experts, citing new scientific research that shows sugar consumption by the average American, about 20 teaspoons daily is driving the nation’s obesity crisis and high rates of cardiovascular disease, diabetes, and a host of mental health problems.

“This news definitively shows how Big Sugar is comparable to Big Tobacco in the singularity of its goal: Keeping us addicted to their product, irrespective of the health consequences,” says Dr. Susan Peirce Thompson, PhD, one of the nation’s leading brain and cognitive scientists.

Dr. Thompson is CEO of Bright Line Eating Solutions, which specializes in sharing the psychology and neurology of sustainable weight loss and helping people achieve it.

She says the misinformation spread by the sugar industry pushed federal health recommendations to limit fat intake for decades, despite the fact that “the real culprit in a myriad of health problems, including obesity, is sugar.”

She adds that sugar changes brain chemistry in ways that are comparable to nicotine and addictive drugs, resulting in more cravings for sweets.

“What is so dangerous about sugar is that it doesn’t just impact us based on what we consume of it today, it rewires our brains to ensure that we will consume more of it tomorrow,” says Dr, Thompson.

“The intensity of the sugar our brains are processing on a daily basis is hijacking our dopamine reward system exactly the same way as drugs, and is highly addictive.”

Thompson is one of many health experts who believe most Americans need to cut back on sweets and desserts. It’s also important to cut high-carb processed foods, many of which are labeled “non-fat” or “low-fat,” but contain more sugar and carbs than full-fat foods to compensate.

In addition, consumers need to recognize that many products contain hidden sugar, including salad dressings, tomato sauce, protein bars, crackers, and baked goods.

Americans consume nearly twice as much added sugar each day (88 grams) as the World Health Organization (WHO) recommends (52), no more than 10% of a person’s diet.

Switching to diet sodas and sugar-free foods containing artificial sweeteners is not the answer, experts say.

And doing so may do more harm than good and actually increase weight gain, according to research by the University of Texas Health Science Center.

The latest revelations about the dangers of sugar emerged this month when the Journal of the American Medical Association published papers revealing that in Y 1965 the sugar industry paid scientists from Harvard University to downplay links between sugar and heart disease and focus instead on fat.

In an accompanying editorial, New York University professor of nutrition Marion Nestle noted the Harvard research shaped health advice and polices targeting fat, not sugar for decades to come.

That, in turn, increased sugar levels in many packaged and processed food products. At the same time, federal dietary guidelines encouraged Americans eat lower-fat products that, in many cases, were higher in sugar and carbs.

Since Y 1965, the nation’s collective waistline has been expanding, with nearly one-third of Americans now considered obese and another third overweight, according to the Centers for Disease Control and Prevention (CDC). Obesity-related healthcare costs now top $150-B year, by some estimates.

Thompson says research shows that sugar damages the brain and changes the way the body processes hormones like insulin and leptin, the chemical that tells us that we’re full and need to move.

“The sugar in our diet is elevating insulin levels far beyond where our bodies were intended to handle,” says Dr. Thompson, noting high levels of insulin block the brain’s ability to recognize leptin.

“Research on overweight kids has shown that their average insulin levels rise 45% between grade school and high school, creating a surge in Type 2 diabetes.”

Over time, a steady diet of sugar also results in brain-chemistry changes that actually lead to more sugar cravings.

By contrast, fat is not addictive and doesn’t change the brain in such negative ways. Fat is also filling and can make healthy foods more palatable.

“If you put butter and salt on broccoli, people will eat just a bit more broccoli,” she points out.

The take-home message?

Americans need to limit sugar as well as low-fat, high-carb processed foods and eat more healthy fats from nuts, fish, olive oil, dairy products, and even certain cuts of meat.

Dr. Thompson says there is another lesson here.

Health advice and information can come with strings attached, so it is important to consider the sources and financial ties of the experts providing it.

“As I sit here, I can’t help but wonder what would have happened if those Harvard scientists hadn’t been bought off — could we have started this conversation 50 years ago?” she adds. “Could we have saved millions of people from a demoralizing food addiction they don’t understand?

“We now know what we’re doing when we put a cigarette in our mouth and light up. But too many of us still think that a pack-a-day cookie habit is harmless. It isn’t. They knew it in 1965 and now we know it, too.”

Eat healthy, Be healthy, Live lively

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Paul Ebeling

Paul A. Ebeling, polymath, excels in diverse fields of knowledge. Pattern Recognition Analyst in Equities, Commodities and Foreign Exchange and author of “The Red Roadmaster’s Technical Report” on the US Major Market Indices™, a highly regarded, weekly financial market letter, he is also a philosopher, issuing insights on a wide range of subjects to a following of over 250,000 cohorts. An international audience of opinion makers, business leaders, and global organizations recognizes Ebeling as an expert.

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