rd recommends

basicveganbitch  asked:

what do you think of the new JAMA research that says sugar is causing heart disease more than fat... and that the sugar industry paid off scientists to downplay the link...

 GlycoBiology is the study of sugars in the body.  Sugar is essential & binds to protein & protects our cells.  Our trillions of cells need daily sugar from whole foods.  If we don’t get them our body forms them from proteins leaving nasty byproducts.

In context with the breaking news showing the pro saturated fat studies (butter in coffee) were bogus; http://health.usnews.com/health-news/blogs/eat-run/articles/2016-09-12/the-truth-about-saturated-fat 

In roughly 125,000 people over nearly 30 years, heart disease rates went from bad to even worse if trans fat replaced saturated fat, stayed the same when sugar and refined carbohydrates replaced saturated fat and declined significantly when saturated fat calories were replaced with either calories from whole grains or calories from unsaturated fats coming from nuts, seeds, olive oil, avocado, fish and seafood.  (note: don’t be confused here, those on olive oil, etc still die of heart disease, just not as much as those on sat fat) A more recent study of comparable size and methods appended this: Rates of heart disease go up when more of total dietary fat is saturated, and go down as more of total dietary fat is unsaturated.  (go down, but still bad)

There is more than one way to eat badly – and we seem dedicated to exploring them all.

David L. Katz, MD, MPH, FACPM, FACP, FACLM, is the director of Yale University’s Yale-Griffin Prevention Research Center, which he founded in 1998, and current president of the American College of Lifestyle Medicine. 

http://www.jeffnovick.com/RD/Q_%26_As/Entries/2013/1/3_How_Sweet_It_Is__Fructose,_Sugar_and_You.html

Jeff Novick Rd recommends keeping the added sugars to under 5% of your daily calories.

Sugar, if used, should be nothing more than an occasional condiment. I recommend < 5% of calories to come from any added refined/concentrated sugar, regardless if it is natural, whole, processed, etc. At this level, even in all the studies on fructose, as you will see below, you can’t find any evidence of harm.

So is white sugar the devil?  In excess it can effect triglycerides forcing the liver to dump fat into the blood stream exacerbating heart disease, in moderation (5%) it makes the healthy foods (starches) more pleasing to the pallet.

What sugar is really doing is making saturated fats & animal products delicious to consumers and running their calories up so high that the body is forced to store all the added fats, making them obese and more prone to disease.

Humans are designed to run on starches, which are long branches of sugar.  Skipping the chewing & digesting of starches into sugar results in spikes in blood sugar, which can result in endothelial damagebrain damage, aging & degenerative diseases.

Bottom line = eat starch & put up to 2-3 tbsps a day of sugar on it if it tastes like cardboard to you.  Your taste buds will adapt.

The attachment of sugar to our proteins in our bodies is what makes our species so complex despite having a similar number of genes to a fruit fly. =glycobiology/glycome