SUGAR

Australians are among the world’s most avid consumers of refined SUGAR, on an average consuming anywhere between 40 and 60 kilograms of refined SUGAR per year.

Some consider that because it comes from a “natural” source it can’t be too bad for us, but by the time we receive it at point of purchase there is nothing natural about it.

The milling and refining process renders it devoid of any and all vitamins, minerals, trace elements and enzymes – the co-factors found in the original cane which are essential for its digestion and utilisation in the body.

The end-product is bleached and dyed for aesthetic and preservation purposes. with “blueing agents” often being added to keep it from turning greyish over a period of time.

Regular and high intake of SUGAR may permanently affect blood sugar levels, putting strain on organs involved  ie pancreas, liver, adrenals, thyroid, pituitary and hypothalamus.

Normal blood and fluid chemistry is upset causing symptoms of low or high blood sugar levels ie headaches, depression, anxiety, hyperactivity, drowsiness, susceptibility to infection, mood swings, aggressive behaviour, cardiovascular trouble, sticky blood, tooth decay, weight gain, gastro-intestinal and kidney pain and decreased metabolism and energy.

The increase in diabetes and heart trouble in indigenous populations correlates with the introduction of refined SUGARS, and is well documented.

What’s more, SUGAR is addictive once one is caught on the hypoglycaemic wheel, the more you have the more you crave.

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