Sugar Feeds Cancer

The study confirms the old adage that sugar feeds cancer – a finding that Dr. Warburg received a Nobel Prize for over 90 years ago. Tumor cells do thrive on glucose and do not possess the metabolic machinery to burn fat. However, the cells used fructose for cell division, speeding up the growth and spread of the cancer. If this difference isn't of major consequence, then I don't know what is. Whether you're simply interested in preventing cancer, or have cancer and want to live longer, you ignore these facts at your own risk.

There’s reasonable cause to suspect that if your body maintains high levels of insulin, you increase the pancreatic cancer's ability to survive and grow. In fact, researchers now believe that up to a third of all types of cancers may be caused by diet and lifestyle. So if you want to prevent cancer, or want to treat cancer, it is imperative that you keep your insulin levels as low as possible.

The Truth About Overeating: Why Are We Struggling with This Problem?

Posted on June 15th, 2012 by author  |  No Comments »

Overeating is one of the most prevalent health issues that plague many people today. It’s very easy to overeat, especially when sumptuous and delicious meals are served at the dining table. But eating beyond what is required by your body can lead to dire health problems. So, why do people today eat more than they are supposed to?

Improper leptin signaling may be one of the primary reasons why overeating is a widespread dilemma. “The answer lies in understanding the biochemistry of the brain, where the [leptin] signals that tell your body you’re full are no longer working,” says Dr. Joseph Mercola.

Leptin: How Does This Hormone Affect Your Eating Habits?

The naturally-occurring hormone leptin plays a major role in your eating patterns.Produced by fat tissues, leptin regulates what you eat and signals your brain when you have consumed enough. Humans have been relying on leptin for thousands of years, but this useful regulator has become confused in recent years. This is why many people today don’t know how to stop eating.

According to many studies, leptin may influence parts of your brain that control the intensity of your desire to eat. Not only does this hormone change your brain chemistry, but it also rewires important parts of your brain, particularly those that control your metabolism and hunger.

“The way your body stores fat is a carefully regulated process that is controlled primarily by leptin. If you gain excess weight, the additional fat produces extra leptin that should alert your brain that your body should stop creating and storing more fat and start burning the accumulated excess,” Dr. Mercola explains.

Leptin sends signals to your brain to stop being hungry and stop eating. In turn, your brain must be able to “hear” and respond to the messages accurately. If this does not happen, you will continue to feel hungry and your brain will push you to eat more.

Unfortunately, many people are now leptin-resistant, meaning they cannot hear leptin signals properly. This is one of the reasons why many people cannot control their eating habits, leading to excessive weight gain and alarming obesity rates.

Sugar: The Culprit Behind Leptin Resistance

Eating too much sugar is the main reason why many people are now leptin-resistant.It’s similar to what happens when you become resistant to insulin. High blood sugar levels lead to repeated insulin surges, causing your cells to become insulin-resistant. This leads to higher insulin levels and, eventually, type 2 diabetes.

A similar process also happens with leptin. As sugar is metabolized and stored as triglycerides in fat cells, the fat cells release leptin surges that lead to leptin resistance.

“It is much the same as being in a room with a strong odor for a period of time. Eventually, you stop being able to smell it, because the signal no longer gets through,” explains Dr. Mercola.

Leptin resistance and insulin resistance are both dangerous to your health. Not only can they lead to weight gain and obesity, but they also increase your risk of chronic illnesses like heart disease, autoimmune diseases, osteoporosis, and reproductive disorders. They may also contribute to early aging.

The Shocking Truth: An Average American Consumes 12 Teaspoons of Sugar Daily

This amount of sugar may not seem much, until you realize that it adds up to almost two tonsduring your entire lifetime. Sugar molecules are probably the most damaging and most capable of inflicting damage in your body.

Even though you get pleasure as you savor it, eating too much sugar can cause you to crave it and eventually become addicted to it. Dr. Mercola says that this sugar addiction can actually rewire your brain and make you very sick.

Fructose, particularly high fructose corn syrup (HFCS), is the most potent and dangerous type of sugar because it speeds up the aging process and creates harmful advance glycation end products (AGES). Fructose also leads to the formation of harmful fat cells or visceral fat around your vital organs – a primary risk factor for heart disease and diabetes.

Remember that even though it’s okay for your blood sugar levels to slightly increase after every meal, it is not normal and healthy for these levels to always be elevated. This is what happens when you consume the typical American diet.

“When you add in other low-quality carbohydrate-rich foods such as white bread, sugar, pasta, pastries, cookies, and candy, which also break down to sugar (starch is broken down into glucose) in your body and often contain added sugar as well, it’s not so difficult to see why so many Americans are in such poor health,” says Dr. Mercola.

It’s Time for You to Stop Consuming Too Much Sugar

Dr. Robert Lustig, professor of pediatrics at the University of California, San Francisco, believes that overeating and sugar addiction are virtually unstoppable. However, Dr. Mercola says that there may be a way to break free from this damaging cycle, which is to limit or eliminate your sugar consumption. He recommends avoiding processed foods that contain excessive amounts of sugar, and to eat natural, whole foods instead. It is also advisable to limit your fructose intake to just less than 25 grams a day, including that from fresh fruit.

If you want to use a sweetener occasionally, opt for the natural sweetner JUST LIKE SUGAR, INC, a non-addictive substitute. Dr. Mercola warns against using artificial sweeteners like aspartame, as they can cause far more damage than sugar. NO WHITE REFINED SUGAR, ARTIFICIAL SWEETENERS OR HIGH FRUCTOSE CORN SYRUP should ever be introduced into the stomach. Make a lateral shift to something that is actually tastes good AND is GOOD for you: Just Like Sugar Inc. You can find many places to buy it on Google.com



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People forget that clothing was intended to clothe. God has been taken out of the consideration a long time ago, and more so with women, because men fall by their eyes and women by their vanity (the devil knows what he's doing). Christians are not really followers of Christ when they ask, "Am I my brother's keeper?" and their answer is a blatant, "No!" But our Lord warns people who scandalize the weak (Matthew 18:6).

Dress Modestly to Glorify our Creator

by Thehealthwatchman•3 years ago•2,531 views

www.healthwatchman.com We are called to be set apart in how we act and how we look. We need to dress modest and set an example ...



When Satan fails to lead men into sin by the first two temptations, those of appetite and presumption, he besets them with the third, the love of the world; and in almost every case he leads them into apostasy by this means. It is the glory of this world that attracts and ensnaresBut we have reason to thank God that the Captain of our salvation was made perfect through suffering, and came off conqueror in our behalf. Every son and daughter of Adam may have this divine strength. The promise of the Comforter has been given us. "He that believeth on me," said Jesus, "the works that I do shall he do also; and greater works than these shall he do; because I go unto my Father." The power that came to Christ as a representative of the human race will come to every member of the human family who will make God his strength{YI, December 28, 1899 par. 8}


Vanilla Ice CreamMattie

Written by Mattie    
 
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Vegan Vanilla Ice Cream

Few desserts are as satisfyingly simple as vanilla ice cream. I’ve had my fill of several dozen different styles over the years and I’ve developed a preference for what I believe to be optimal qualities in ice cream. I believe it should be smooth, delicately melt into a creamy base in your mouth but not linger for too long and not have off flavors. I don’t prefer ice creams that are frozen into a block of ice, nor do I approve of ice creams that have the texture and taste of ice milk. So how do you develop a soft, creamy, flavorful vegan vanilla ice cream recipe without using eggs or dairy? While we're on the subject of ice cream, how do you develop an assertive vanilla flavor while not being over-the-top and making it taste artificial?

Dissecting Traditional Ice Cream

To understand our objectives in vegan ice cream making we need to go down to the microscopic level and find out what makes up traditional ice cream. Traditional ice cream consists of tiny ice crystals and air bubbles suspended in sugar, fat and milk protein, among other minor ingredients. The two most important factors in proper ice cream mouthfeel are:
  • The ice crystals need to be as small as possible in order for the ice cream to be as smooth as possible. The larger the ice crystals, the more hard the ice cream becomes. The harder it gets, the less you’re going to taste it and the less it's going to melt in your mouth, coating your tastebuds with flavor. Think of how smooth gravel is compared to fine sand. This is ice cream ice crystals on a molecular level.
  • Air bubbles need to be incorporated into ice cream to further enhance smoothness and promote lightness. The incorporation of air into ice cream is known asovverrun in the ice cream industry. The percentage of overrun will cause your ice cream to yield more or less in quantity depending on how much air you incorporate. It’s actually a bad thing to have too much overrun because air doesn’t have any flavor. Incorporate too little air and your ice cream becomes too dense. Some low quality ice creams take advantage of high overruns to save money. Luckily, it’s nearly impossible to have a high overrun on a homemade vegan ice cream due to the difficulty that vegan ingredients have in holding air bubbles.


Designing Vegan Ice Cream with Smoothness and Creaminess

So keeping ice crystals to a minimum and holding some air bubbles are paramount in ice cream texture. In order to discourage ice crystal formation we can do the following:
  • Use canola oil which remains liquid at freezing temperatures. Since it remains liquid it acts as a barrier to prevent ice crystals from joining together.
  • Use corn syrup as part of the sweetener base. I know what you’re thinking: high-fructose corn syrup is a health hazard! Corn syrup is mainly glucose; it doesn’t have the same fructose level as high-fructose corn syrup. Glucose doesn't have as bad as a health rap as fructose. Besides, even if it did, you’re still eating ice cream which is not healthy. Remember to enjoy everything in moderation (including moderation). You can also use agave syrup instead of corn syrup in this recipe but it does contain high levels of fructose. Corn syrup contains high levels of glucose. Agave syrup contains high levels of fructose. These are both long-chain monosaccharides. Long chain monosaccharides are long assemblies of single sugar molecules (eiher fructose or glucose depending on what you’re using). These long chains bump and tangle into each other, increasing the viscosity of the syrup they’re contained in. This is why these syrups are thick. These same monosaccharides significanlty decrease ice and sugar crystallization because they act like barriers to crystal formation. Commercial ice cream manufacturers use things like glucose and invert sugar syrup in their ice creams that have the same purpose. You can do the same thing by using a small amount of corn or agave syrup available at your local grocery store. I’m not a huge fan of the sweetness profile of these types of sugar syrups; I find them to be a little too tart and brief on the palate. I opted to use only the amount of syrup necessary for the optimum ice cream texture and use regular sugar for the rest of the sweetness.
  • Xanthan gum is a miracle ingredient that was discovered when someone decided to analyze why the vegetables in their refrigerator were getting slimy after a prolonged period of time. It turns out this perfectly natural bacteria vegetable gum had outstanding properties that were just made for ice creams. After it’s fully hydrated in an ice cream mixture it works to reduce ice crystal formation as well.
 
Now our ice cream will be as smooth as possible. But how to we get it to trap just a little bit of air bubbles for increased lightness? Our miracle ingredient xanthan gum comes to the rescue again, being one of the only vegan ingredients (besides gluten) that actually holds air bubbles. But that’s not all; xanthan gum is also an emulsifier which allows the fats and water-based liquids to just mix together like they’re old friends. This emulsification allows our ice cream to become even creamier and our fat to inhibit ice crystallization even more.
 

Building Flavor in Vegan Ice Cream

Now that I had my ice cream texture dialed into my vegan vanilla ice cream, I wanted to focus on building a flavor depth that could stand up to traditional vanilla ice cream. I’m a huge fan of curdling high protein non-dairy milks such as soy or almond milk for more flavor dimension so I took this approach by adding a small amount of apple cider vinegar. This helps to add the subtle notes of sweet cream. I also divided the ratio of fats so a very small amount of it was unrefined coconut oil and cocoa butter. This is just enough coconut oil to not be detected outright as coconut and just enough cocoa butter to not be percieved as white chocolate in the ice cream, but just enough to add a more complex rich dairy ice cream flavor. The result is a vegan ice cream recipe that I’m proud to share and one that will become the base for all of my future ice cream recipes, not to mention, integrated into my old ones.

I understand that many people prefer to avoid soy or have nut allergies. This recipe gives you the option of using either a soy base or a cashew base with equally decadent results.
 
If using tofu as a base
8 ounces (about 1 cup) silken tofu with 1 ¼ cup non-dairy milk. Do not use boxed tofu.
-or-
If using cashews as a base
4 ounces cashews (about 1 cup) with 2 ½ cups water, simmered, covered for 15m or soaked for 12 hours
 
2 Tablespoons + 2 teaspoons vegetable oil: (canola, grapeseed, safflower, sunflower or light olive oil)
½ cup + 2 Tablespoons white granulated sugar
⅓ cup corn syrup (I used Karo brand), or amber agave syrup
2 teaspoons unrefined coconut oil
1 teaspoon (5 grams) cocoa butter, melted (if you don't have access to cocoa butter, substitute it with 1 additional teaspoon vegetable oil)
½ teaspoon apple cider vinegar
¼ teaspoon salt
 
2 vanilla beans, or 1 Tablespoon vanilla extract
 
½ teaspoon xanthan gum
 
1)
If you choose to add items such as chopped nuts, chocolate chips or cookies, chop no more than ¾ cup of ¼ inch pieces and put them in the freezer now so they’re as cold as possible by the time they’re added to the ice cream. 
 
Tofu Base
If you’re using tofu as a base, place it in a blender with the non-dairy milk. It's important to not use boxed tofu like Mori-Nu. These types of tofu contain a significant amount of starches that will actually excessively inhibit the ice cream's ability to harden properly. The starches end up reducing ice crystal formation too much. I recommend silken tofu that has been packed in the usual water bath containers. These types of tofu contain just soy, coagulating ingredients and water.
 
Cashew Base
If you’re using cashews as a base, place the soaked or simmered cashews along with their water in a blender.
 
2)
Place the vegetable oil, sugar, corn syrup, coconut oil, cocoa butter, apple cider vinegar and salt into the blender. If using vanilla beans, cut the vanilla beans in half lengthwise and scrape out the paste. Add the vanilla paste to the blender and discard the outer bean halves. if you’re not using vanilla beans, add the vanilla extract.
 
3)
Place the lid on the blender and place a towel over the top to protect against spillover. Blend on low for 1 minute. While the blender is running, carefully remove the small top cap of the blender and pour the xanthan gum into the blender vortex and blend an additional 1 minute. Transfer the mixture to a bowl and place it in the refrigerator until completely cold, about 4 hours. 
 
4)
Process the mixture in an ice cream maker for 30 minutes. If you’re planning on adding any chopped ingredients, add them to the ice cream maker during the last 3 minutes. While the mixture is processing, chill your ice cream container in the freezer. This will ensure that the ice cream is as cold as possible as it goes into the freezer. Transfer the ice cream to the container, packing it down to make sure there are as few air pockets as possible. Chill for at least 12 hours. Makes about 1 quart of Vegan Vanilla Ice Cream.
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