Since tasting sweetness enhances ap- petite, the inclusion in foods of HFCS, high amounts of other sugars, and especially artifi cial sweeteners, increases the risk of obesity, diabetes, non-alcoholic fatty liver disease, metabolic syndrome, and general mitochondrial dysfunction. One 2015 study of the impact of carbohydrate intake on the liver labeled fructose a, “weapon of mass destruction.” Researchers determined in 2014 that because artifi cial sweeteners alter the composition and function of in- testinal microfl ora, their consumption can quickly induce glucose intolerance and gut dysbiosis in healthy people.
Stripped of most vitamins, minerals,
and fi ber, refi ned grains: (1) provide only “empty calories”; (2) are digested quickly; and (3) have a high glycemic index and glycemic load. They thus lead to blood sugar and insulin spikes, overeating, and increased risk for numerous diseases, in- cluding diabetes.
Harmful Fats: It is best to avoid high intake of foods containing over-processed/ refi ned, high-omega-6 vegetable oils (soy- bean, cottonseed, sunfl ower, corn, canola, peanut), synthetic, partially-hydrogenated trans fats, and animal-sourced saturated fats. These “bad” fats promote infl amma- tion and cellular membrane dysfunction, thus increasing the risk for atherosclerosis, increased blood triglycerides typical in diabetics, and many other diseases.
Artifi cial Flavors & Food Dyes: While
no artifi cial fl avors or dyes belong in food, it is particularly noteworthy that diacetyl (DA), the butter fl avoring added to micro- wave popcorn and other foods, accelerates
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