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How Sweets Accelerate Aging
A new study published this month in JAMA (Journal of American Medical Association) looked at the average sugar intake of over 31,000 people over a five year period. The findings showed that between the years 2005 and 2010, 71% percent of Americans ate more than one tenth of their calories from added sugar, and 10% ate more than a quarter of their calories from added sugars. (1)
We are talking about added sugars like those found in soda, desserts, processed and most comfort foods. Ketchup, salad dressing, energy bars, fruit juices, breads, chips and chocolate are just a taste of all the foods loaded with hidden sugars. While many studies have reported on the dangers of sugar, this is the first massive study that has linked an increased sugar intake to early death. (1) In this study, those who ate 17-21% of their diet from added sugars had a 38% increased risk of dying from a cardiovascular condition compared to those who ate only 8% of their diet from added sugars. (1)
How much sugar we should eat varies greatly, according to the so-called experts. The World Health Organization says that we should eat less than one tenth of our calories as added sugar, and the Institute of Medicine says we can eat a whopping quarter (25%) of our calories as added sugar! (2) This is over the amount of sugar consumption that increases the risk of dying by 38%.
Clearly, we have to take this sugar situation into our own hands. Only now, after a decade of science screaming at us to stop eating sugar, do we get a firm mainstream slap on the wrist from the Journal of American Medicine. I think we can do better.
If you have not read my free e-Book on the dangers of sugar, I urge you to read it. It is free and has a wealth of information on how to take control of this dangerous substance. Download it for free HERE.
And if an increased risk of compromised heart health, cognitive function, and most causes of death doesn’t scare you, maybe vanity will. Just a little excess sugar in the blood will rob elastin and collagen from the blood and bind with it. These are the proteins that make our skin glow and keep away the wrinkles. Through the process of glycation, sugars bound to these proteins in the blood clump, clog, and damage the circulatory system. These Advanced Glycation End Products (AGES) are found at the sites of stress, wear and tear, and degeneration in the body.
A Thought to Remember
Sugar cane was only cultivated about 10,000 years ago, and it was much later that they figured out how to make the white powder we have today. Even then, it was not available to the masses until very recently. From the perspective of millions of years of evolution, we simply don’t have the genetic skills to handle processed or added sugars!