Saccharophobia (Fear Of Sugar)
Saccharophobia is a fear of sugar and sugary foods and drinks.
Fructose Phobia is a recent sub-category of saccharophobia.
“Sugar May Be Bad, But Fructose Is Far More Deadly,” health pseudo-experts trumpet.
Roll up your pants. It’s too late to save your shoes!
Gypsy Boots (1915-2004) is spinning in his grave.
Fructose (fruit sugar) is actually the PREFERRED sugar for a diabetic.
According to Adano Ley (Swami Nitty-Gritty) …
“Water-containing fruit and plants that clean the blood are biological Clorox.”
Excess blood sugar is a digestion problem, as Dr. John Harvey Kellogg pointed out in a 1906 pamphlet.
Diabetes involves the liver, small intestine, stomach, blood, lymph, tissues, pancreas, and nerves.
Liver Time (1:00-3:00 a.m.)
Small Intestine Time (1:00-3:00 p.m.)
Stomach Time (7:00-9:00 a.m.)
Blood (Circulation-Sex/Pericardium) Time (7:00-9:00 p.m.)
These four Midnight-Noon Organ Times are chronologically aligned in a Solar Cross.
John Harvey Kellogg (Diabetes, 1906) wrote …
“The liver stands between the stomach and the heart. Sugar absorbed from the stomach and intestines can not enter the general circulation until it has passed through the liver. The liver possesses the remarkable property of being able to capture the sugar and hold it. By some wonderful process, which the wisest chemist can not explain, the liver first detains the sugar, and then converts it into fats and other useful substances in the body. The cells of the villi which assist in the absorption of sugar from the intestine perhaps act in the same way. Sugar is of use to nearly all the bodily organs in their work. It is especially necessary as a food for muscles.
“Von Noorden has shown that when an excess of sugar is taken, it is taken up by the lacteals [lymphatic capillaries that absorb digestive fats in the villi of the mucous membranes lining the small intestine], and thus finds its way into the general circulation without passing through the liver. It is thus apparent that congestion, or other disturbance of the circulation, must interfere with the absorption of sugar by the veins, and so tend to cause the appearance of sugar in the urine; hence the importance of giving scrupulous attention to the care of the digestive organs in this disease. It is, indeed, probable that indigestion is the primary cause of diabetes in the great majority of cases. By careless dietetic habits not only the stomach and intestines, but also the liver become deranged, all their functions are weakened, and thus the patient may easily fall into this nutritive disorder, which, according to Mosse, an eminent French physician, is rapidly increasing among all civilized nations. This is also true of dyspepsia or chronic indigestion.
“Thus it appears that sugar is an exceedingly important food element, the amount daily required being nearly three times that of all other food elements combined. When the body is disordered in such a way that it can no longer make use of the starch and sugar which is taken in with the daily meals, an excess of sugar is found in the blood, and in the urine, and the individual is said to have diabetes.”
According to the same source …
“The capacity of the liver for detaining sugar, and of the body in general for utilizing sugar, differs in different persons. Sugar may be made to appear in the urine of any person if a sufficient amount is taken into the stomach. The average person can assimilate six or seven ounces of sugar (glucose), but if a larger amount is taken, sugar appears in the urine.”
According to the same source …
“Butcher’s meat contains more sugar than most other forms of flesh food. Pavy has also shown that sugar may be formed from meat during the process of digestion.
“Various structures of the body are capable of producing sugar from flesh and other albuminious substances. This accounts for a fact formerly very puzzling to physicians; namely, that the amount of sugar daily eliminated is, in certain cases, apparently not much diminished by an exclusive meat diet. Many diabetics have on this account been led to discard the meat regimen.
“It is a common experience that the flesh diet becomes extremely loathsome, and not infrequently other inconveniences arise of a much more serious character. French physicians have recently pointed out the fact that diabetic coma, one of the most fatal complications of diabetes, is greatly favored by a meat dietary. Diabetic coma is believed to be due to the accumulation or development in the system of certain poisonous substances, the formation of which is favored by a flesh diet. The large use of meat also imposes extra work upon the kidneys, which are in this disease already overworked, by being compelled to eliminate enormous quantities of water and sugar.”
Dr. Kellogg believed uric acid is among the worse of these “certain poisonous substances,” but the prime culprit is PHOSPHATE, and it’s found in both muscle meat and grain proteins.
Ironically, there’s no phosphate in the inflammation-promoting grain starch. It’s in the grain storage proteins, including gluten and its related prolamins and glutelins.
“If the thunder don’t get you, then the lightning will.”
Ray Peat (“Phosphate, activation, and aging,” 2006-2016) wrote …
“The foods naturally highest in phosphate, relative to calcium, are cereals, legumes, meats, and fish. Many prepared foods contain added phosphate. Foods with a higher, safer ratio of calcium to phosphate are leaves, such as kale, turnip greens, and beet greens, and many fruits, milk, and cheese. Coffee, besides being a good source of magnesium, is probably helpful for lowering phosphate, by its antagonism to adenosine (Coulson, et al., 1991).”