I know, even as I write this, that MANY people will just "blow this off" as nonsense or "no big deal," but if you're not determined to stay ignorant... you'll listen up. But if you care at all (really care) about your health and your families health... Pay Attention.

Sugar is a basic element found in starchy food. Sugar cane contains 14% trace elements, minerals and vitamins, plus chlorophyll. The sugar we purchase in the supermarket for personal consumption is heated up in chalk-milk, so that calcium and protein are extracted.

It initially becomes an alkaloid, thus destroying all vitamin content. In the second phase, the sugar is mixed with acid chalk, carbonic gas, sulphur dioxide and finally, with natrium bicarbonate.

This mixture is cooked and cooled off several times, and afterwards crystallized and centrifugalized. (Big word that you don't have to understand to get the "jist" of this.)

This dead mass is then treated with strontium hydroxide. Subsequently, it arrives at the refinery where it is passed over chalk carbon acid to clean it.

Dark coloring is removed by adding sulphuric acid and then it is filtered with bone charcoal. Finally, it is colored with Indathrenblue, or the highly toxic Ultramarine.

This product"s chemical composition is C12 H22 O11, which you can buy in shops as "pure cane" sugar, sugar cubes, candy, etc.

All of its life-giving and protective forces have been destroyed, and this product called sugar has an atomic density of 98.4 to 99.5 %.

Such density falls under the category of poison. This industrial sugar irritates the mucous membranes, tissues, glands, blood vessels and intestinal tracts of the persons who eat it. White sugar also paralyzes the intestinal peristaltic functions and leads to immune system failure. White sugar also destroys brain cells and elevates the internal temperature of the body.

Tooth tissue has a tissue pressure of 7 Atmospheres. Industrial sugar increases this osmotic pressure to 34 Atmospheres.

Tooth enamel is the hardest substance in human beings, together with bones. We have found teeth that have been on the earth for 100,000 years and still intact despite heat and cold, rain, snow, bacteria, etc. However, white sugar is capable of destroying tooth enamel within hours, penetrating the structure of the tooth-tissue like a nail and breaking it down.

What Nature could not do since the beginning of time, mankind has achieved in no time at all. He is the only being that destroys the nutrient value of his food before consumption.

Here's an interesting study from Denmark, where death due to diabetes for 100,000 members of the population and the use of sugar consumption per year per person are displayed.
Year Deaths Sugar Intake
Per Person / Year
1880 1.8 13.5 kg.
1911 8.0 37.6 kg.
1934 19.1 51.3 kg.
1955 34.3 74.7 kg.
1975 78.6 81.8 kg.

In the USA, the population receives up to 25% of their calories from sugar. In the year 1870, diabetes was almost unknown. In 1880, the sugar and sweets intake were 18 kg; in 1927, 70 kg; in 1950, 101 kg per person/year. Nevertheless to date, the cancer hospitals and children's hospitals feed patients with 'denatured' food, conserves, white sugar, white flour, etc. trying their best to feed the cancer and other illnesses of their patients.

Health can only come when we take responsibility for our own body, mind, soul and the environment. Faith without action is dead, the same as food without life-force is dead.

The Relationship Between Sugar and Brain Power

It is common knowledge that sugar (meaning natural sugar) is the principal food for the brain. Now, what can we learn from sugar, as it is consumed on an everyday basis?

There is a saying that our so-called civilized population does not use its intelligence! How can we prove whether this is true or not?

The German department of education has the statistics for their country. Between 1890 and 1940, they have observed a loss of intelligence of 10 %. This means a diminution of the general ability down to one sixth, a diminution of the talented to one-half.

In contrast, the amount of mentally-slow persons has tripled. The mentally-retarded increased four times, and there are thirty times more half-idiots than during the time of the Renaissance. The loss of one's intelligence is equivalent to a death sentence.

For our great-great grandparents, it must appear that today's so-called intelligent man is rather a dull person. In these times, our genius is hardly ever challenged.

Creative acts are performed by a minority with creative power. What originally made humans human was the creative force within.

We can see it in any political arena, how weak and uncertain the decisions are; or in science, how a repaired instrument just gets worse after it returns from the repair-shop.

The problems have increased with the consumption of industrial sugar and white starch. The brain was originally stimulated and fed by natural fruit-sugars. This has given the brain its stability and structural thinking patterns.

Fruits coming mostly from mono-cultures, soaked in pesticides and environmental toxins, are far from being a good brain-food. The consumption of dead sugar is increasing astronomically. The brain collapses and acts crazy and unreasonable because of the influence of white sugar. This contributes also to family problems - including violence.

In the United States in 1970, there were 40 million people that sought medical help because of emotional disturbances.

Half of the United States is suffering knowingly from one or other mental disturbances and the outbreak of violence. In large towns like London, there are 30 idiots for every 1000 citizens.

We can observe that the performance in schools shrinks from year to year. Now there are already first-graders using the help of teachers at home. The German educational department mentions in 1978, that in Hamburg, of 2000 children of the age of six, 55% suffer from important emotional disturbances, 20% have anorexia, and another 20% have sleeping problems.

Out of all foods, sugar is certainly the No 1 killer. Starch, which is certainly consumed in no less quantity than sugar in the civilized world, is another great contributor for our public mess and loss of intelligence.

Intelligence and feeling are very closely linked. It is not surprising that in our time there are so many people suffering from violent emotional pain. The brain is the commander of everything. When we destroy the brain, we basically destroy humanity, which depends upon brain-power at all times.

It is astonishing where you can find sugar already in today's food. Even in fish conserves, you can find among the ingredients the presence of industrial sugar. Any other substance with the same atomic density is called poison and cannot be obtained without a medical prescription and then only a few grams of it. Poisons are sometimes prescribed in order to cure an illness. However, the purpose of Sugar is to destroy humanity, together with its dignity and creative power. It is one of the most sinister products ever made to be legally sold as food.

Article by: M.A. Shelley-Smith, Queensland, AUSTRALIA aztec@launch.net.au

By: Allan N. Spreen, MD, The Nutrition Physician

We're talking about sugar...everyday, garden-variety refined sugar. Yep, it's a killer. Maybe not this instant, in mid-ecstasy over that candy bar, but you should respect what's happening here because it'll get you sooner or later. We, as a country, are eating vastly more sugar than our ancestors, over 120 pounds per person per year, in the United States, and that's a LOT.

Everyone is concerned these days about calories...eat too many, you gain weight, eat less calories, you don't. There's more to it than that. HOW those calories are packaged is significant to how your body handles them.

The major types of packaging are proteins, fats, and carbohydrates. Within the carbohydrate package, there are simple carbohydrates, or sugars, as opposed to the complex, or starches. Within the sugars there are refined simple carbohydrates, as opposed to the unrefined. In nature sugars are found, with the exception of honey, in an unrefined state, such as in sugar cane, sugar beets, and most fruits, where they are naturally sweet. In other sources, such as corn, rice, and even milk, they are not so sweet. Almost all vegetables have fair amounts of natural sugar in them and, whether naturally sweet, or not-so-sweet, there is little problem eating basically as much of them as desired (not counting food allergies).

Then man gets into the act with his refining process.

I contend that there would be little or no problem eating either sugar cane, or sugar beets, as a squeezed, non-concentrated juice straight from the plant. Every nutrient required for the assimilation (absorption and utilization) of the juice is contained within it. If you chew the stalk, you even get natural fiber. This seems to be a law of nature. A real food contains within itself the nutrients required for its use by the body.

The point here is that sugar, REAL sugar, is not the problem. The problem is that refined sugar no longer qualifies as food. This means that when "the white stuff" is ingested, the vitamins, and particularly the minerals required for burning (or storing) that fuel internally (B-1, B-2, biotin, niacin, pantothenic acid, magnesium, and others), do not accompany the now totally pure and concentrated sugar! The body will handle the fuel. However, it does it by taking from body stores already in existence.

These stores, of course, were supplied from whole foods previously eaten. What happens if too much is eaten of the "take" foods, and not enough of the "give" variety? You can see where this is headed.

Long-term intake of such "naked" calories continually stresses the body by sapping it of the internal stores of nutrients. Eventually, deficiency states arise, possibly of a sub-clinical nature, or possibly of a combined nature, such that they do not fit the textbook descriptions of deficiency states. I believe this is happening on a daily basis in this country. Most of our diets are full of naked, non-food substances. It's a slow, but harmful, even deadly process.

Sorry, sugar-lovers, there's more. This refined calorie is not only naked, but it's also concentrated. Besides the nutrients being removed, the water is all gone; the juice is now a crystal. Soluble fiber is also missing.

It's been found that the equivalent of five ounces of refined sugar requires 2 1/2 pounds of sugar beets! That much sugar is nothing for most people to eat in a day (or in 10 minutes!) Try it with the beets.

Now, once sugar enters the system, the blood sugar rises. The body's response to this is to remove the sugar from the blood and send it into muscle and brain cells. If you don't happen to be lifting or thinking enough, it is then stored, but not as sugar...it is converted, and stored as FAT! So, you can cut your fat grams to zero, but if you eat too much sugar instead, you put on fat. The low-fat food advertisers forgot to tell you that.

What's worse, the body can over-react to refined sugar, causing your blood sugar to drop too quickly. Then you feel bad, with symptoms such as headache, irritability, fatigue, abdominal pains, muddled thinking, even blurred vision, depression, and/or others, along with cravings for another sugar "fix." The problem is, you went back up too fast, so you have caused the same problem all over again, setting yourself up for another fall an hour or so later. It's a roller coaster time bomb...and it's everywhere.

Maybe you can't win, but it's sure worth it to keep on trying.

In 1957, Dr. William Coda Martin tried to answer the question: When is a food a food and when is it a poison? His working definition of "poison" was: "Medically: Any substance applied to the body, ingested or developed within the body, which causes or may cause disease. Physically: Any substance which inhibits the activity of a catalyst which is a minor substance, chemical or enzyme that activates a reaction."1 The dictionary gives an even broader definition for "poison": "to exert a harmful influence on, or to pervert".

Dr. Martin classified refined sugar as a poison because it has been depleted of its life forces, vitamins and minerals. "What is left consists of pure, refined carbohydrates. The body cannot utilize this refined starch and carbohydrate unless the depleted proteins, vitamins and minerals are present. Nature supplies these elements in each plant in quantities sufficient to metabolize the carbohydrate in that particular plant. There is no excess for other added carbohydrates. Incomplete carbohydrate metabolism results in the formation of 'toxic metabolite' such as pyruvic acid and abnormal sugars containing five carbon atoms. Pyruvic acid accumulates in the brain and nervous system and the abnormal sugars in the red blood cells. These toxic metabolites interfere with the respiration of the cells. They cannot get sufficient oxygen to survive and function normally. In time, some of the cells die. This interferes with the function of a part of the body and is the beginning of degenerative disease."2

Refined sugar is lethal when ingested by humans because it provides only that which nutritionists describe as "empty" or "naked" calories. It lacks the natural minerals which are present in the sugar beet or cane.

In addition, sugar is worse than nothing because it drains and leaches the body of precious vitamins and minerals through the demand its digestion, detoxification and elimination makes upon one's entire

system. So essential is balance to our bodies that we have many ways to provide against the sudden shock of a heavy intake of sugar. Minerals such as sodium (from salt), potassium and magnesium (from vegetables), and calcium (from the bones) are mobilized and used in chemical transmutation; neutral acids are produced which attempt to return the acid-alkaline balance factor of the blood to a more normal state.

Sugar taken every day produces a continuously overacid condition, and more and more minerals are required from deep in the body in the attempt to rectify the imbalance. Finally, in order to protect the blood, so much calcium is taken from the bones and teeth that decay and general weakening begin. Excess sugar eventually affects every organ in the body. Initially, it is stored in the liver in the form of glucose (glycogen). Since the liver's capacity is limited, a daily intake of refined sugar (above the required amount of natural sugar) soon makes the liver expand like a balloon. When the liver is filled to its maximum capacity, the excess glycogen is returned to the blood in the form of fatty acids. These are taken to every part of the body and stored in the most inactive areas: the belly, the buttocks, the breasts and the thighs.

When these comparatively harmless places are completely filled, fatty acids are then distributed among active organs, such as the heart and kidneys. These begin to slow down; finally their tissues degenerate and turn to fat. The whole body is affected by their reduced ability, and abnormal blood pressure is created. The parasympathetic nervous system is affected; and organs governed by it, such as the small brain, become inactive or paralyzed. (Normal brain function is rarely thought of as being as biologic as digestion.) The circulatory and lymphatic systems are invaded, and the quality of the red corpuscles starts to change. An overabundance of white cells occurs, and the creation of tissue becomes slower. Our body's tolerance and immunizing power becomes more limited, so we cannot respond properly to extreme attacks, whether they be cold, heat, mosquitoes or microbes.

Excessive sugar has a strong mal-effect on the functioning of the brain. The key to orderly brain function is glutamic acid, a vital compound found in many vegetables. The B vitamins play a major role in dividing glutamic acid into antagonistic-complementary compounds which produce a "proceed" or "control" response in the brain. B vitamins are also manufactured by symbiotic bacteria which live in our intestines. When refined sugar is taken daily, these bacteria wither and die, and our stock of B vitamins gets very low. Too much sugar makes one sleepy; our ability to calculate and remember is lost.

Shipwrecked sailors who ate and drank nothing but sugar and rum for nine days surely went through some of this trauma; the tales they had to tell created a big public relations problem for the sugar pushers. This incident occurred when a vessel carrying a cargo of sugar was shipwrecked in 1793. The five surviving sailors were finally rescued after being marooned for nine days. They were in a wasted condition due to starvation, having consumed nothing but sugar and rum. The eminent French physiologist F. Magendie was inspired by that incident to conduct a series of experiments with animals, the results of which he published in 1816. In the experiments, he fed dogs a diet of sugar or olive oil and water. All the dogs wasted and died.3

The shipwrecked sailors and the French physiologist's experimental dogs proved the same point. As a steady diet, sugar is worse than nothing. Plain water can keep you alive for quite some time. Sugar and water can kill you. Humans [and animals] are "unable to subsist on a diet of sugar".4 The dead dogs in Professor Magendie's laboratory alerted the sugar industry to the hazards of free scientific inquiry. From that day to this, the sugar industry has invested millions of dollars in behind-the-scenes, subsidized science. The best scientific names that money could buy have been hired, in the hope that they could one day come up with something at least pseudoscientific in the way of glad tidings about sugar.

It has been proved, however, that (1) sugar is a major factor in dental decay; (2) sugar in a person's diet does cause overweight; (3) removal of sugar from diets has cured symptoms of crippling, worldwide diseases such as diabetes, cancer and heart illnesses. Sir Frederick Banting, the codiscoverer of insulin, noticed in 1929 in Panama that, among sugar plantation owners who ate large amounts of their refined stuff, diabetes was common. Among native cane-cutters, who only got to chew the raw cane, he saw no diabetes. However, the story of the public relations attempts on the part of the sugar manufacturers began in Britain in 1808 when the Committee of West India reported to the House of Commons that a prize of twenty-five guineas had been offered to anyone who could come up with the most "satisfactory" experiments to prove that unrefined sugar was good for feeding and fattening oxen, cows, hogs and sheep.5

Food for animals is often seasonal, always expensive. Sugar, by then, was dirt cheap. People weren't eating it fast enough. Naturally, the attempt to feed livestock with sugar and molasses in England in 1808 was a disaster. When the Committee on West India made its fourth report to the House of Commons, one Member of Parliament, John Curwin, reported that he had tried to feed sugar and molasses to calves without success. He suggested that perhaps someone should try again by sneaking sugar and molasses into skimmed milk. Had anything come of that, you can be sure the West Indian sugar merchants would have spread the news around the world. After this singular lack of success in pushing sugar in cow pastures, the West Indian sugar merchants gave up.

With undaunted zeal for increasing the market demand for the most important agricultural product of the West Indies, the Committee of West India was reduced to a tactic that has served the sugar pushers for almost 200 years: irrelevant and transparently silly testimonials from faraway, inaccessible people with some kind of "scientific" credentials. While preparing his epochal volume, A History of Nutrition, published in 1957, Professor E. V. McCollum (Johns Hopkins university), sometimes called America's foremost nutritionist and certainly a pioneer in the field, reviewed approximately 200,000 published scientific papers, recording experiments with food, their properties, their utilization and their effects on animals and men. The material covered the period from the mid-18th century to 1940. From this great repository of scientific inquiry, McCollum selected those experiments which he regarded as significant "to relate the story of progress in discovering human error in this segment of science [of nutrition]".

Professor McCollum failed to record a single controlled scientific experiment with sugar between 1816 and 1940. unhappily, we must remind ourselves that scientists today, and always, accomplish little without a sponsor. The protocols of modern science have compounded the costs of scientific inquiry. We have no right to be surprised when we read the introduction to McCollum's A History of Nutrition and find that "The author and publishers are indebted to The Nutrition Foundation, Inc., for a grant provided to meet a portion of the cost of publication of this book". What, you might ask, is The Nutrition Foundation, Inc.? The author and the publishers don't tell you. It happens to be a front organization for the leading sugar-pushing conglomerates in the food business, including the American Sugar Refining Company, Coca-Cola, Pepsi-Cola, Curtis Candy Co., General Foods, General Mills, Nestlé Co., Pet Milk Co. and Sunshine Biscuits-about 45 such companies in all. Perhaps the most significant thing about McCollum's 1957 history was what he left out: a monumental earlier work described by an eminent Harvard professor as "one of those epochal pieces of research which makes every other investigator desirous of kicking himself because he never thought of doing the same thing".

In the 1930s, a research dentist from Cleveland, Ohio, Dr. Weston A. Price, traveled all over the world-from the lands of the Eskimos to the South Sea Islands, from Africa to New Zealand. His Nutrition and Physical Degeneration: A Comparison of Primitive and Modern Diets and Their Effects,6 which is illustrated with hundreds of photographs, was first published in 1939. Dr. Price took the whole world as his laboratory. His devastating conclusion, recorded in horrifying detail in area after area, was simple. People who live under so-called backward primitive conditions had excellent teeth and wonderful general health. They ate natural, unrefined food from their own locale. As soon as refined, sugared foods were imported as a result of contact with "civilization," physical degeneration began in a way that was definitely observable within a single generation. Any credibility the sugar pushers have is based on our ignorance of works like that of Dr. Price.

Sugar manufacturers keep trying, hoping and contributing generous research grants to colleges and universities; but the research laboratories never come up with anything solid the manufacturers can use. Invariably, the research results are bad news. "Let us go to the ignorant savage, consider his way of eating and be wise," Harvard professor Ernest Hooten said in Apes, Men, and Morons.7 "Let us cease pretending that toothbrushes and toothpaste are any more important than shoe brushes and shoe polish. It is store food that has given us store teeth." When the researchers bite the hands that feed them, and the news gets out, it's embarrassing all around. In 1958, Time magazine reported that a Harvard biochemist and his assistants had worked with myriads of mice for more than ten years, bankrolled by the Sugar Research Foundation, Inc. to the tune of $57,000, to find out how sugar causes dental cavities and how to prevent this. It took them ten years to discover that there was no way to prevent sugar causing dental decay. When the researchers reported their findings in the Dental Association Journal, their source of money dried up. The Sugar Research Foundation withdrew its support. The more that the scientists disappointed them, the more the sugar pushers had to rely on the ad men.

When calories became the big thing in the 1920s, and everybody was learning to count them, the sugar pushers turned up with a new pitch. They boasted there were 2,500 calories in a pound of sugar. A little over a quarter-pound of sugar would produce 20 per cent of the total daily quota. "If you could buy all your food energy as cheaply as you buy calories in sugar," they told us, "your board bill for the year would be very low. If sugar were seven cents a pound, it would cost less than $35 for a whole year." A very inexpensive way to kill yourself. "Of course, we don't live on any such unbalanced diet," they admitted later. "But that figure serves to point out how inexpensive sugar is as an energy-building food. What was once a luxury only a privileged few could enjoy is now a food for the poorest of people."

Later, the sugar pushers advertised that sugar was chemically pure, topping Ivory soap in that department, being 99.9 per cent pure against Ivory's vaunted 99.44 per cent. "No food of our everyday diet is purer," we were assured. What was meant by purity, besides the unarguable fact that all vitamins, minerals, salts, fibers and proteins had been removed in the refining process? Well, the sugar pushers came up with a new slant on purity. "You don't have to sort it like beans, wash it like rice. Every grain is like every other. No waste attends its use. No useless bones like in meat, no grounds like coffee." "Pure" is a favorite adjective of the sugar pushers because it means one thing to the chemists and another thing to the ordinary mortals. When honey is labeled pure, this means that it is in its natural state (stolen directly from the bees who made it), with no adulteration with sucrose to stretch it and no harmful chemical residues which may have been sprayed on the flowers. It does not mean that the honey is free from minerals like iodine, iron, calcium, phosphorus or multiple vitamins. So effective is the purification process which sugar cane and beets undergo in the refineries that sugar ends up as chemically pure as the morphine or the heroin a chemist has on the laboratory shelves.

What nutritional virtue this abstract chemical purity represents, the sugar pushers never tell us. Beginning with World War I, the sugar pushers coated their propaganda with a preparedness pitch. "Dietitians have known the high food value of sugar for a long time," said an industry tract of the 1920s. "But it took World War I to bring this home. The energy-building power of sugar reaches the muscles in minutes and it was of value to soldiers as a ration given them just before an attack was launched." The sugar pushers have been harping on the energy-building power of sucrose for years because it contains nothing else. Caloric energy and habit-forming taste: that's what sucrose has, and nothing else. All other foods contain energy plus. All foods contain some nutrients in the way of proteins, carbohydrates, vitamins or minerals, or all of these. Sucrose contains caloric energy, period.

The "quick" energy claim the sugar pushers talk about, which drives reluctant doughboys over the top and drives children up the wall, is based on the fact that refined sucrose is not digested in the mouth or the stomach but passes directly to the lower intestines and thence to the bloodstream. The extra speed with which sucrose enters the bloodstream does more harm than good. Much of the public confusion about refined sugar is compounded by language. Sugars are classified by chemists as "carbohydrates". This manufactured word means "a substance containing carbon with oxygen and hydrogen". If chemists want to use these hermetic terms in their laboratories when they talk to one another, fine. The use of the word "carbohydrate" outside the laboratory-especially in food labeling and advertising lingo-to describe both natural, complete cereal grains (which have been a principal food of mankind for thousands of years) and man-refined sugar (which is a manufactured drug and principal poison of mankind for only a few hundred years) is demonstrably wicked. This kind of confusion makes possible the flimflam practiced by sugar pushers to confound anxious mothers into thinking kiddies need sugar to survive.

The use of the word "carbohydrate" to describe sugar is deliberately misleading. Since the improved labeling of nutritional properties was required on packages and cans, refined carbohydrates like sugar are lumped together with those carbohydrates which may or may not be refined. The several types of carbohydrates are added together for an overall carbohydrate total. Thus, the effect of the label is to hide the sugar content from the unwary buyer. Chemists add to the confusion by using the word "sugar" to describe an entire group of substances that are similar but not identical. Glucose is a sugar found usually with other sugars, in fruits and vegetables. It is a key material in the metabolism of all plants and animals. Many of our principal foods are converted into glucose in our bodies. Glucose is always present in our bloodstream, and it is often called "blood sugar". Dextrose, also called "corn sugar", is derived synthetically from starch. Fructose is fruit sugar. Maltose is malt sugar. Lactose is milk sugar. Sucrose is refined sugar made from sugar cane and sugar beet. Glucose has always been an essential element in the human bloodstream. Sucrose addiction is something new in the history of the human animal.

To use the word "sugar" to describe two substances which are far from being identical, which have different chemical structures and which affect the body in profoundly different ways compounds confusion. It makes possible more flimflam from the sugar pushers who tell us how important sugar is as an essential component of the human body, how it is oxidized to produce energy, how it is metabolized to produce warmth, and so on. They're talking about glucose, of course, which is manufactured in our bodies. However, one is led to believe that the manufacturers are talking about the sucrose which is made in their refineries. When the word "sugar" can mean the glucose in your blood as well as the sucrose in your Coca-Cola, it's great for the sugar pushers but it's rough on everybody else.

People have been bamboozled into thinking of their bodies the way they think of their check accounts. If they suspect they have low blood sugar, they are programmed to snack on vending machine candies and sodas in order to raise their blood sugar level. Actually, this is the worst thing to do. The level of glucose in their blood is apt to be low because they are addicted to sucrose. People who kick sucrose addiction and stay off sucrose find that the glucose level of their blood returns to normal and stays there. Since the late 1960s, millions of Americans have returned to natural food. A new type of store, the natural food store, has encouraged many to become dropouts from the supermarket. Natural food can be instrumental in restoring health. Many people, therefore, have come to equate the word "natural" with "healthy".

So the sugar pushers have begun to pervert the word "natural" in order to mislead the public. "Made from natural ingredients", the television sugar-pushers tell us about product after product. The word "from" is snot accented on television. It should be. Even refined sugar is made from natural ingredients. There is nothing new about that. The natural ingredients are cane and beets. But that four-letter word "from" hardly suggests that 90 per cent of the cane and beet have been removed. Heroin, too, could be advertised as being made from natural ingredients. The opium poppy is as natural as the sugar beet. It's what man does with it that tells the story. If you want to avoid sugar in the supermarket, there is only one sure way. Don't buy anything unless it says on the label prominently, in plain English: "No sugar added". use of the word "carbohydrate" as a "scientific" word for sugar has become a standard defense strategy with sugar pushers and many of their medical apologists. It's their security blanket.

Author's Bio: 

Author and Researcher Steve Berchtold has continued to embrace the overwhelming science behind proving his passion for Natural Healing and Health. After facing death from the dreaded "C" word disease for most people (Cancer), Steve was quickly transported into the world of "alternative healing." Steve Berchtold is a self taught Naturopath and Health Consultant in Florida. Helping people through his growing knowledge of herbs, vitamins and supplements etc., he has helped many people who were not able to find relief from the "traditional" pharmaceutical treatment.
Steve believes that there is a "Natural" CURE for every disease.
His website (www.natural-cures-remedies.com) is loaded with helpful information from herbs, vitamins, drug interactions, parasites and many more health topics. His love for people and their health is his greatest passion.