Really?
Posted on 08/05/2010 7:02:02 AM PDT by toma29
Perhaps it is enough to hate high fructose corn syrup (HFCS) because the federal government has encouraged its production for decades by imposing high tariffs on sugar imports and by subsidizing corn farmers. (It’s certainly enough for me.) In addition, HFCS-haters blame the sugar for making Americans ever fatter and less healthy. So with so much to hate to go around, when UCLA researchers reported earlier this week that feeding HFCS to pancreatic cancer cells boosts their proliferation in lab dishes, the media jumped on the story. The study’s chief author even suggested that a federal effort should be launched to reduce refined fructose intake modeled on earlier anti-smoking campaigns. Can it be long before health nannies like New York Mayor Michael Bloomberg and the Center for Science in the Public Interest begin crusading against the offending sweetener? Of course, this is not the first cancer panic over sweeteners, all of which proved false.
So before jumping on the ban-wagon, let’s consider a couple of points. HFCS generally contains a mixture of 55 percent fructose and 45 percent glucose. The favored sweetener, sucrose (a.k.a. table sugar) is actually a molecule combined 50/50 of fructose and glucose. When sucrose is digested in the stomach it is dissociated into the two molecules which are then absorbed into the bloodstream.
The authors of the UCLA study ominously note that our consumption of HFCS has gone up 10-fold since 1970, and you know the conclusion you’re supposed to reach: cancer epidemic! But according to Cancer Facts & Figures 2010 issued by the American Cancer Society: "Incidence rates of pancreatic cancer have been stable in men since 1981, but have been increasing in women by 1.7% per year since 2000." In fact, the overall cancer incidence rate in the U.S. has been going down for nearly a decade, even as Americans pigged out on all those cakes and soft drinks sweetened by HFCS. But it would be silly to argue that HCFS consumption is preventing cancer.
Those are his exact words.
Watch the video.
Way too much sugar, regardless the source. This is the point.
Don't confuse cooking with consuming HFCS added processed foods.
I am a gourmet chef. I use real foods. I grind my own coffee beans. I make fresh fruit sorbet, no sugars added. I make the best fajitas in the world, IMHO. My children do not like to eat out - the food tastes like crap compared to what they get at home. I use moderate amounts of sugar - my cheese cake wouldn't be the same. I enjoy red wine. A Spaten Octoberfest is wonderful.
BUMP
http://www.cookusinterruptus.com/files/Bariatrician%20Fructose.pdf
No, you're not understanding him, which comes as no surprise. He's saying that the efficiencies are different for metabolizing protein, fat and carbohydrates. That's a fact and no one disputes it. He is not saying that the measure of energy is different. That would be absurd. Anyone passing freshman nutrition will understand this distinction. Why don't you?
The chart shows that the use of caloric sweeteners has increased. How do you define sugar?
Way too much sugar, regardless the source. This is the point.
I thought the point was that fructose consumption, mainly from HFCS ("it's in everything!"), has dramatically increased and is causing horrendous diseases. The chart shows no such thing. For some reason, your interpretation of Lustig's "point" keeps changing. Why?
No one said he did. This is all about the way sugar is used by the body.
But that's not what you said. You said: I eat a healthy diet. Real food, ie, no processed stuff.
I believe that you are very confused when it comes to your understanding of the subject. You're not alone. If you use sugar, you're using HFCS. HFCS and table sugar are made up of the same two chemicals, in almost identical proportions, and your body cannot tell where they came from nor does it care. That is a fact.
If you drink beer and wine you are consuming a processed product. If you eat pasta, you are eating a processed foodstuff. If you use cream cheese in your cheesecake, you are using a processed product. You eat processed foods every day of the week even though you want us to believe that you only eat "real" food and no processed stuff.
That's why I asked for your definition of "processed." It's another term that has you confused. That must be why your definition of it is subject to change.
Do they ever quantify what constitutes "large amounts?"
You've proven that you're going to believe whatever you want to believe and that's fine. Just understand that your conclusions, even though they are a moving goal post, are based on junk science
Ok, then he's referring to the different efficiencies, not that the measure of the amount of energy is different. Because the measure of the amount of energy is always the same. Thus a calorie is always a calorie, just like I've been saying.
His book is about cancer prevention, not cancer treatment (although he does mention some things about that). Sorry if my other posts sounded like he was curing cancer by eliminating HFCS. However, he does write about what feeds cancer, which includes sugar. Servant-Schrieber is an M.D. and a Ph.D., and was doing research at UPMC when he discovered his tumor. And he literally discovered his own brain tumor.
Isn’t it amazing how people only believe what they want to believe? Good for you for cooking for your kids. My son is 23 months and he has never had processed food. Because I chose this path for him, it forces me down that same path. Sure it would be easy to nuke him a hotdog for lunch, but have you seen the ingredients in even the premium dogs? And who would give a kid pasteurized cheese product? My kid loves pecorino romano! We have switched to many organic products and I’ve expanded my garden. I intend to follow my mother’s footsteps and preserve what I’ve raised. Cooking at home is not only healthier, it is much cheaper. I have recently started eliminating soy. Wow. Big task because it’s in everything. I now even make my own mayo because of this. Just a little whey strained from yogurt and it’ll last in the frige for a month. My next project is homemade yogurt.
BTW, my son has been eating half an avacado a day since he was six months old. How many kids eat avacados? You’re doing the right thing for not only your kids, but also for your future grandkids. Your kids will pass on this vital information to them. Good on ya!
This chart shows mortality rates declining in <50 year olds, not the amount of cancer diagnoses declining in <50 year olds. With new medicines and new technologies for early detection, this chart is not surprising.
The good thing is that your house will be a magnet for your children's friends. My daughter is a D1 college basketball player. I have often hosted her AAU and school teams for dinner. The most common statement from her teammates was, "Do you eat like this all the time?!?"
My children enjoy lamb, they make their own salad dressings (No HFCS!)they can all make a buerre blanc sauce, and grill asparagus. We grow our own fresh herbs. Cooking real food is a wonderful family experience. It is not always cheaper, but it is always better.
Lol! Grilled asperagus is one of my son’s favorites. He also loves grilled swordfish. You’re right, some of the things that we cook are more expensive than hotdogs and chicken fingers (most have breading with hydrogenated or partially hydrogenated oils). I like to think that it saves money in the long run. I am one of the few women in our community that cooks, and my husband is one of the few men who cook. Granted, it’s not gourmet fare from him (and sometimes me, I’m no gourmet but I do love to cook and I have pretty good technique), but a super simple grilled chicken salad is better than most of the crap people feed their kids. Unless there are issues we don’t know about, Roman will have less risk or issues with ADD, diabetes, concentration, asthma, allergies, etc. Even with our great health insurance, the cost of these issues could really add up! And again, the lessons we are teaching our kids is priceless. Your kids make buerre blanc! I love it! Could you put a price tag on the time you spent with them during this learning process? Also, I think it is so important for our kids to know where their food comes from. I want my son to know veg, fruit, and herbs come from the ground. If things are heading they way some think they are heading, growing ones own food will be a means of survival.
BTTT
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