Sugar quotes

"It (sugar) ought to be against the law - and white bread also."--Dr Kelley DDS

“If you give animals fructose, they develop diabetes, hypertension, obesity, and fatty liver. And in most of these conditions, if we lower uric acid, we can prevent many of these conditions, [although] not completely.  
    So lowering uric acid seems to benefit some of the mechanisms by which fructose causes disease.
    So a very important point is that if you take two animals and you feed one fructose and feed the other one the exact same number of calories but give it as dextrose or glucose, its only the fructose-fed animal that will develop obesity, insulin resistance, fatty liver, and high triglycerides, signs of inflammation, vascular disease, and high blood pressure.”---Richard J Johnson

"If only a small fraction of what is already known about the effects of sugar were to be revealed in relation to any other material used as a food additive, that material would promptly be banned."---John Yudkin MD, Ph.D., F.R.C.P., F.R.S.C., F.I. Biol., Prof of Nutrition at London University

"TB increased dramatically in Japan, shortly after the Japanese acquired a cheap source of sugar on the island of Formosa (aka, Taiwan), in 1910. Britain experienced a dramatic increase in deaths from TB during the 1700's, especially among workers in sugar factories and refineries." ---William Duffy (Sugar Blues p77)

But the Food Giants do more than just plunder their products of nutrients. Even though they've made the foods nutritionally worthless, they're not satisfied until they've turned them into poison. And their favorite ingredient for poisoning foods is refined white sugar.
    White sugar—or sucrose—is one of the purest substances in the grocery store. It is chemically almost identical to glucose, which is the form digested sugar takes in the bloodstream. It contains no nutrients; an unfortunate fact, since sucrose requires other nutrients, such as chromium, sodium, potassium, magnesium and calcium and many B vitamins, in order to be metabolized. Since it is a sort of predigested sugar, it passes directly through the lower intestine and enters the blood­stream almost immediately.
    A terrifying cycle begins. The dramatic rise in blood-sugar levels demolishes the delicate oxygen/glucose balance that the body maintains in the blood, and the individual feels tense, nervous and hyperactive (remember how Bob, after a full day of eating candy, could never seem to fall asleep at night?) The islets in the pancreas kick into high gear, producing massive doses of insulin to get rid of the sudden sugar load. The insulin carries the sugar to the liver, where it is converted and stored as the complex sugar glycogen. The process continues madly, and, as quickly as it came, the sugar levels plummet. The body's cells, especially those of the brain, are starving. The individual feels sluggish and drowsy, and may even lie down and fall asleep. The pancreas shuts down, and the adrenal glands and pituitary gland produce hormones which begin converting glycogen back to glucose.  When the individual awakes, his body is screaming for more white sugar to restore depleted blood glucose, and as soon as he answers (perhaps with a breakfast of chocolate stars), the roller-coaster ride starts all over again.  Although we'll be discussing the larger health effects of sugar consumption a little later in the chapter, it is enough to say for now that the wildly fluctuating blood-sugar levels caused by sucrose ingestion, which elevates insulin levels, can be enormously damaging to the pancreas, liver, brain and other organs.
    Sugar is poison, and it's everywhere. You know about the sugar in your coffee, and you know it's in snacks like marsh-mallows, chocolate bars, gum and soda pop. But you probably don't know that you're getting a lot of sugar from bologna, catsup, chicken noodle soup, mayonnaise, biscuit mix, medicine, and even cigarettes. Between 1913 and 1971, refined sugar consumption in America rose from 76.4 pounds per person per year to 101.5 pounds. At the same time, the amount of sugar used directly by the consumer dropped from 52.1 pounds to 42.7 pounds! This means that the better part of our increased sugar consumption — some 70 pounds per person each year — has come from sugar added to processed foods. It's not hard to see where the increase came from: Del Monte canned peaches in heavy syrup are 12% sugar by weight; General Foods' Tang and Jell-O are 13%, and Morton's coconut cream pie is 24% sugar.
    It's no secret that breakfast cereals are some of the most sugar-poisoned foods around. It's not surprising that the food giants are fighting legislation that should force them to print sugar content right on the box! Cereals like Kellogg's Sugar Corn Pops and General Mills' Count Chocula are more than 45% sugar, and Kellogg's Froot Loops contain nearly 50% sugar. Sugar Smacks lead the way, though, with 56.4% sugar. Even the "health" cereals, such as Quaker 100% Natural and Kellogg's Bran Flakes, can contain nearly 25% sugar.  Never mind the reassuring "vitamin fortified" labels on the boxes — pre-sweetened cereals are killing your children.
    Sugar is just one ingredient that has become far too prevalent in the American diet. Fat is another. In moderate amounts, of course, fat has its place in good nutrition. But we're far past overdoing it — our fat consumption has risen from 114 pounds per person in 1961 to 125 pounds in 1973, and the figure is much higher now.  This dramatic rise in fat consumption is a direct result of our love affair with processed foods. The Department of Agriculture has noted that the increased popularity of convenience and snack foods, as well as hamburger joints and carry-out chicken and fish restaurants, has contributed to this increase. Of course, the Food Giants love fat. It's a cheap ingredient, it gives greater weight to foods, and it stimulates the appetite. They add it liberally to everything from margarine to breakfast cereal. Most of this fat is in the form of partially hydrogenated vegetable oil, a form which upsets cholesterol metabolism.  Leading researchers are now recommending only 10% of calories from fat or 25 grams per day. The USDA Eating Right Pyramid recommends a maximum of 50 to 65 grams a day, depending on work output. [Book] Beating The Food Giants by Paul Stitt

Activating thermogenesis is the most effective way to lose fat, regardless of the cause. Doing so, allows a person to burn fat without exercise. Activating thermogenesis can be done by consuming certain foods or nutritional supplements.
    The most important way to activate thermogenesis is by abstaining from sugar (sucrose and fructose), artificial flavors (aspartame and sucralose) and high glycemic index (GI) foods. To further simplify, a person could simply stop drinking soda, this includes diet soda. All of the aforementioned factors block your body's ability to burn fat. As a result, your body only burns carbohydrates while storing fat. I call it a biochemical nightmare. Over time, the nightmare is irreversible and results in what is known as insulin resistance. [2006] Interview of Shane Ellison author of Health Myths Exposed

Cleave shows that many diseases that are common today were virtually unknown until the introduction of refined sugar. These conditions include constipation, diverticular disease, varicose veins, thrombosis, hemorrhoids, dental caries (cavities), the twin plagues of obesity and diabetes, E.coli infections, and peptic ulcers. He also touches on the subject of colon cancer.........
    We have not yet spoken about the link between sugar and cancer. However, the affinity of cancerous tissue for sugar (glucose) is well known. The Nobel laureate Otto Warburg believed that cancers ferment sugar rather man respire in the normal way. This fact is the basis of the high-tech diagnostic tool known as positron emission tomography (PET). PET scans are x-rays that reveal areas of heightened glucose metabolism in the body, which may indicate the presence of cancer.
    ......It certainly is suspicious that, like the other diseases I have mentioned, the incidence of cancer increased tremendously at the same time as sugar consumption went sky-high. There are some studies showing that decreasing one's exposure to refined carbohydrates could diminish your risk of getting colorectal cancer.
The Master Disease of Our Time--Ralph W. Moss

Dr. John Ely has a Glucose Antagonism Theory - that since both glucose and Ascorbate are drawn into cells by the same insulin-mediated pathway, that too much sugar can crowd out vitamin C. Dr. Ely says he warned Pauling about this in the 70s, and that trials that do not try to restrict sugar will not have "spectacular" effects. The Negative Impact of Sugar on Vitamin C

"Intensive research during the past twelve years on the relationship between diet and susceptibility to infection, not only in polio but also in common respiratory infections and tuberculosis, has convinced me that the human organism can protect itself against infection virtually completely by proper nutrition."--Dr Sandler 1952

"The average person loses more than 90% of their immune function within 15 minutes of indulging in this poisonous substance. This deficiency lasts for about 2 hours after the stress occurs."--Dr Stoll

"The bottom line is that sugar upsets the body chemistry and suppresses the immune system.  Once the immune system becomes suppressed, the door is opened to infectious and degenerative diseases.  The stronger the immune system the easier it is for the body to fight infectious and degenerative diseases."---Nancy Appleton, Ph.D.,