Why Sugar Isn’t So Sweet
W
e can likely cut the risk of developing cardiovascular disease by cutting down on the added sugars used in many processed and prepared meals, suggests a study in the Journal of the American Medical Associa- tion, based on National Health and Nutrition Examination Survey data. The food industry often defines such added sugars as sweeten- ers—foods that provide energy, but have few micronutrients or phytochemicals—which is why aware consumers read labels. In recent decades, total sugar con- sumption in the United States has increased substantially, resulting in higher risk for cardiovascular disease due to associated lower levels of HDL (high-density lipopro- tein), or “good” cholesterol, and higher levels of triglycerides. Today, the average U.S. daily consumption of added sugars averages 3.2 ounces, or about 18 teaspoons, which represents 15.8 percent of total adult caloric intake. This is a substantial increase from the late 1970s, when added sugars contributed only 10.6 percent of the calories consumed by adults. This study is the first to examine the direct link between sugar consumption and its impact on cholesterol and heart disease.
Our Renewable Heart A
groundbreaking Swedish study has demonstrated that heart cells are able
to regenerate themselves, overturning the conventional wisdom that the body cannot replace damaged heart cells. Examining the heart tissue of 50 people over four years, the researchers found that on average, new heart cells appeared to replace old ones at a rate of about 1 percent a year in youth and 0.5 percent a year by age 75. Thus, our heart comprises a
mosaic of older and newer cells. Scientists hope to learn
how to stimulate this organ’s ability to naturally regenerate.
Source: Natural News Network
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