Re: The Importance of Refined Sugar

[Guest guest]

Steve: this was discussed way back in Nov. of 2002 starting with this post

/message/5309

If you go to the bottom of the page of that post, gives you all the

other posts on that thread.

I think that those with mood disorders " need " more carbs/sugars for brain

transmitters. Of course some advocate fish oil/cinnamon and other foods to

stabilize mood. I'm a great believer in light and sunlight myself. But

that's another subject (and one we've also covered).

on 3/9/2004 6:58 PM, aptvictoria at aptvictoria@... wrote:

> " How to Manage Your Mind and Mood through Nutrition " by Wurtman.

[Guest guest]

HI Steve,

There is an idea, and I can't remember where I found it, possibly in a Covert book, that glucose is needed in the cell with fatty acids at the ratio of 200 calories to 100 calories of fatty acids. Sugar breaks down into glucose and fructose, as I recall. Complex carbos break down less quickly. Glucose raises BG levels and insulin levels and is thought to be bad for aging. BUT, logic tells me that 100 kcals of complex are not better than 100 kcals of sugar except in the instantaneous BG values after eating. If taken in small enough quantities and being low on glycogen, the system might react quickly enough that the glucose gets stored as fast as ingested.

So I don't see the "horror" of eating sugar for energy in small quantities. Certainly I don't sit around popping chocolates, but I do see the value in not using corn syrup (fructose) which, in the presence of adequate glucose gets stored as fat. If I'm going to expend 300 kcals of energy at work, then I see 200 kcals of sugar beneficial, perhaps. I've not been able to find glucose to experiment with.

Regards.

----- Original Message -----

From: aptvictoria

Sent: Tuesday, March 09, 2004 5:58 PM

Subject: [ ] The Importance of Refined Sugar

I'm not advocating a non-CRON approach in suggesting the potential value in consuming refined sugar. It is not an easy thing to appreciate - at least in my mind. I remembering reading of the immense value placed on sugar in the 16th? century by Queen and other royalty of that age. It was an inheritable good, alongside jewels! It has also done immense harm in the ensuing centuries. If I may suggest a book, written by an authoritative author/researcher, that makes the case for its' value - "How to Manage Your Mind and Mood through Nutrition" by Wurtman. Granted it was written for the general public, but the author is also the editor of a multi-volume set on the subject of brain neurotransmitters. As Walford has written, it matters not what the ratios of fat, carbohydrate or protein are in the diet as long as there is optimum nutrition and you are at your appropriate weight. I don't know how many people in this newsgroup are following a low-carb approach. I imagine it is not that many. If you do follow such an approach, keep in mind the therapeutic value of refined sugar - in moderation. And if you follow a high-protein diet, the same holds.------------P.S. Wurtman also wrote a research paper on the potential value of maintaining a 5:1 ratio of carbohydrate to protein. Either for the Alzheimer's patient or Parkinson's patient, I can't remember which. Very interesting area of inquiry. Surprisingly, the RDA ratio for those macronutrients is 5:1.Steve Cushing

[Guest guest]

Hi Jw:

Isn't glucose the same as 'dextrose'? If so, then you will find it

in many winemaking supply stores. Especially those that sell 'kits'

to make wine. I believe it is a lot less sweet than fructose for the

same number of calories.

Rodney.

--- In , " jwwright " <jwwright@e...>

wrote:

I've not been able to find glucose to experiment with.

Regards.

[Guest guest]

Thanks, Rodney,

I'll check it out. It may be the same, but names change. They used to sell dextrose as corn sugar.

I looked up corn syrup processing and discovered that corn syrup is glucose syrup, according to:

http://food.oregonstate.edu/sugar/corn.html

But the bottle of "corn syrup" on my shelf actually contains HFCS.

It's the HFCS that gives me a problem. The HFCS is necessary to bring the sweetness of the corn syrup up to sugar(sucrose).

Regards.

----- Original Message -----

From: Rodney

Sent: Wednesday, March 10, 2004 3:10 PM

Subject: [ ] Re: The Importance of Refined Sugar

Hi Jw:Isn't glucose the same as 'dextrose'? If so, then you will find it in many winemaking supply stores. Especially those that sell 'kits' to make wine. I believe it is a lot less sweet than fructose for the same number of calories. Rodney.I've not been able to find glucose to experiment with.Regards.