* THE GREATEST MEDICINE OF ALL… IS TEACHING PEOPLE HOW NOT TO NEED IT
* IF YOU DON’T MAKE TIME FOR YOUR WELLNESS - YOU WILL BE FORCED TO MAKE TIME FOR YOUR ILLNESS!
Why You Should Ditch Sugar In Favor of Honey
While honey and sugar share similar degrees of sweetness, the differences in the way our bodies respond to them are profound.
Technically, honey and sugar (sucrose) both exist because they are food for their respective species.
In the case of sugarcane, a member of the the grass family (Poaceae) which includes wheat, maize and rice, sucrose provides energy for its leaves and is an easily transportable source of energy for other parts of the plant, such as the root, that do not produce their own energy.
Honey, of course, is produced by bees from the nectar of flowers solely for the purpose of food.
Beyond this obvious similarity, the differences between honey and sugar, however, are much more profound.
First, honey is a whole food and sucrose is not. In other words, sucrose is an isolate - technically only one chemical compound - lifted from a background of hundreds of other components within the whole plant, whereas honey is composed of an equally complex array of compounds, many of which are well-known (including macronutrients and micronutrients, enzymes, probiotics and prebiotics, etc.), others whose role is still completely a mystery.
Even the "sugar" in honey, which we might mistakenly equate (due to caloric and nutrient classification equivalencies) to the "sugar" from sugarcane, is a complex mixture of the monosacharrides (one-sugars) glucose and fructose, and at least 25 different oligosaccharides (which are sugars composed of between two to ten monosaccharides linked together), including small amounts of the disacchardide sucrose, as well as trisaccharides (three-sugars) like melezitose and erlose.
Interestingly, if you were to isolate out the fructose from honey, and consume it in isolation in American-size doses (over two ounces a day), it would likely contribute to over 70 fructose-induced adverse health effects; primarily insulin resistance, fatty liver, obesity, hypertension and elevated blood sugar. But place that fructose back into the complex nestled background of nutrient chemistries we call honey, and the fructose loses its monochemical malignancy to our health. Food is the ultimate delivery system for nutrition. Reduce whole foods to parts, and then concentrate and consume them excessively, and you have the recipe for a health disaster that we can see all around us today in the simultaneously overnourished/malnourished masses who still think a 'calorie is a calorie,' and a 'carb is a carb,' without realizing that the qualitative differences are so profound that one literally heals, while the other literally kills.
But the differences between honey and sugar are not simply based on their respective chemical and nutritional compositions, but also the length of time we humans have had to adapt to them as a source of energy and nourishment.
Honey was the primary concentrated sweetener consumed by humans until after the 1800's when industrial production of sugarcane-derived sugar was initiated. While the first written reference to honey is found on a 4,000 year old Sumerian tablet, and depictions of humans seeking honey have been found in cave paintings at in Spain that are at least 8,000 years old, we can assume that our love affair with the sweet stuff graciously provided by the bee goes back much further, perhaps hundreds of thousands, if not millions of years ago.
Regardless of the exact date of its introduction into our diet, from the perspective of evolutionary biology and nutrition, it is clear that our body has had infinitely more time to adapt to honey than sugar. It is instructive, as well, that sugarcane is in the same grass family whose seeds in the form of "cereal grains" we now consume in such plenty that, arguably, we are now slowly digging our graves with our teeth (particularly, our grain-grinding molars). After all, we have only been consuming them for 10-20,000 years, and in some cases less than 10 generations - a nanosecond in biological time, even if from the lived perspective of a single human lifespan, or even cultural time as a whole, it may seem like "forever."
For those skeptics who consider this reflection on the differences between honey and sugar mere theory, there is now plenty of clinical research confirming their significant differences.
A double-blind, randomized clinical study titled, "Effect of honey versus sucrose on appetite, appetite-regulating hormones, and postmeal thermogenesis," published in 2010 in the Journal of the American College of Nutrition, compared the effects of honey or sugar on appetite hormones (ghrelin, peptide YY) and glycemic and thermic effects after a meal, in 14 healthy, nonobese women.
The researchers found that the group given 450 calorie (kcal) honey in their breakfasts had "A blunted glycemic response may be beneficial for reducing glucose intolerance," and saw positive modulation of appetite hormones, i.e. delayed the postprandial ghrelin response and enhanced total peptide YY levels.
Another study published in Journal of Medical Food in 2004, which compared honey to dextrose and sucrose, found that natural honey was capable of lowering plasma glucose, C-reactive protein, homocysteine in healthy, diabetic and hyperlipidemic subjects.
Animal research also confirms that, when compared to sucrose, honey is more effective at promoting lower weight gain, adiposity (fat accumulation), and triglycerides.
Why Consuming Honey Raw Is So Important
Raw honey contains enzymes and probiotics which are destroyed when heated or used in cooking applications. These compounds are of no small significance and contribute directly or indirectly to honey's many well-known health benefits. Take the active starch-digesting enzyme amylase, for instance, found only in the raw form of honey in a form known as diastase, which is believed to contribute to clearing antigen-antibody immune complexes associated with allergies to pollens, while also reducing mast cell degranulation associated with histamine, and related inflammatory hormone, release linked to allergic symptoms. Also, if it is local honey, it will pick up small amount of local pollen which may help to "immunize," or desensitize an overly active immune response to these environmental triggers. There is also the enzyme in raw honey known as glucose oxidase, which produces hydrogen peroxide and gluconic acid from glucose. The hydrogen peroxide formed as a result of this enzyme is associated with honey's well-known wound sterilizing and healing properties.
Honey is also rich in prebiotics, as attributed to some of the oligosaccharides already mentioned (e.g. FOS), and probiotics that contribute to supporting the healthy flora in our gut as well.
Recently, in fact, an abundant, diverse and ancient set of beneficial lactic acid bacteria were discovered within the honeybee gut. Researchers found a collection of 50 novel species from the genera Lactobacillus and Bifidobacterium from a single insect. Further investigation of these strains indicated that the association between these bees and the bacteria are at least 80 million years old. Consuming raw honey, therefore, likely significantly impacts the microbiota within our own gut, and is one way to reconnect to ancient symbiotic relationships with flora that in our modern, sterilized, pasteurized, irradiated, poisoned, cooked, and bleached world, are all but eradicated from our environment, soil, food, and therefore bodies.
Honey's ability to support the growth of beneficial bacteria was recently demonstrated in a study published in Letters in Applied Microbiology in 2000, where researchers compared the stimulatory effect of honey with sucrose on the multiplication of lactic acid bacteria in in vitro conditions and found "[T]he number of Lactobacillus acidophilus and Lactobacillus plantarum counts increased 10-100 fold in the presence of honey compared with sucrose." Animal feeding of honey to rats also resulted in significant increase in counts of lactic acid bacteria.
The probiotic-boosting properties of honey may provide an explanation for why it is such an effective anti-infective agent and has been proven to heal many gastrointestinal disorders.
There's also the facinating medical fact that honey + coffee has been clinically proven to be more effective than steroids for cough.
For a full list of honey's medicinal properties visit our honey health benefits research page. Also, feel free to explore our article on 5 Honey Health Benefits.
A Final Word on The Bee
Bee products, including venom, wax, propolis, royal jelly, etc., have been found to provide potential medicinal solutions for over 170 different health conditions (see Bee Products), expressing over 40 distinct beneficial pharmacological actions. This growing body of research should awaken in us greater respect for this sacred insect -- even if only for selfish reasons -- and when we say sacred, we mean this both entomologically and etymologically, as the word sacred means "to make holy," and the word holy shares the same root meaning as the words whole and heal.
My Comment:
Honey is one of the products most corrupted and tampered with by sellers and countries like China. Testing has shown that the honey is often diluted and contaminated before being sent back to the U.S. to be sold. So be careful where you buy your honey and stick to high quality or local and organic brands. Trader Joes was one of the few stores who’s honey consistently tested as real and unadulterated.
Yeast is a Cause of Cancer and Turmeric Can Kill Both, Research Confirms
This article is copyrighted by GreenMedInfo LLC, 2023
One study validates a controversial cancer theory, namely, that yeast in our body can contribute to not just feeding, but actually causing cancer. Can the ancient healing spice turmeric come to the rescue?
A study published in Critical Reviews in Microbiology lends support to the concept that opportunistic Candida albicans (yeast) infection may not just be a consequence of cancer, but is an actively contributing cause as well.
Titled, "Candida albicans and cancer: Can this yeast induce cancer development or progression?", the study provided the following important background information on this controversial subject:
The four distinct ways by which Candida albicans may contribute to cancer are explained in more detail below:
Production of carcinogenic byproducts: First, Candida Albicans produces nitrosamines, which are carcinogens that activate specific proto-oncogenes that could trigger cancerous lesions. Second, Candida albicans produce acetaldehyde, which is produced as the first metabolite of ethanol (the yeast fermentation byproduct), and which is a DNA-damaging (mutagenic) and carcinogenic chemical with a wide range of downstream cancer promoting properties.
Triggering of inflammation: Prolonged, unresolved inflammation can promote cancer, both by causing damage to tissue, and through the secretion of proliferative chemicals intended to stimulate regeneration of damaged tissue, but which can render tissue immortalized when the inflammation is chronic and misdirected. Candida albicans is well known to promote a cascade of inflammatory responses within the body when growing beyond their normal population density due to immunosuppression, an inappropriate diet, and/or chemical exposure. These misguided inflammatory responses have been found to promote increases in tumor cell adhesion, which is believed to promote the formation of secondary tumors and/or metastasis.
Induction of Th17 response: The set of CD4 T-cells that are dominant in response to Candida albicans, namely, TH17 cells, also secrete factors that may promote angiogenesis (the formation of new blood vessels) and increased tumor incidence and growth.
Molecular mimicry: Antibodies produced against a protein on the surface of Candida Albicans (CR3-RP) has structural and antigenic similarities with a receptor on certain of our white blood cells (leukocytes). This "molecular mimicry" may cause antibodies to be formed against our immune cells that then disturb the anti-tumor and anti-Candida defenses of the host.
This research not only substantiates the concept that yeast overgrowth can be a contributing cause of cancer, but it also, indirectly, raises a red flag to both sugar and alcohol consumption. Clearly, if sugar and its conversion to ethanol produce acetaldehyde, reducing excessive consumption of either is a good chemopreventive step, and likely a completely necessary intervention when actively treating already established cancers -- that is, if the goal is full remission.
Moreover, sugar has also been found to not just feed cancer, but actively contributes to the transformation of normal cells into cancerous ones; i.e. sugar is potentially carcinogenic. Read my article, "Research Reveals How Sugar CAUSES Cancer," to learn more.
The implications of this research are profound since sugar also promotes yeast growth, which means that sugar is both directly and indirectly carcinogenic; a fact that is all the more concerning considering cancer treatment wards in major hospitals still give sugar-containing foods and beverages to their patients while being treated, or recovering from treatment.
Turmeric: A One-Two PUNCH
A published in the European Journal of Pharmacology reveals that the primary polyphenol in turmeric known as curcumin may be the perfect way to fight cancers that have a fungal component.
Titled, "Curcumin and its promise as an anticancer drug: An analysis of its anticancer and antifungal effects in cancer and associated complications from invasive fungal infections," the study addressed the concerning problem of invasive fungal infections, as a major cause of both morbidity and mortality, in cancer patients.
According to the study, "Effective anti-infection therapy is necessary to inhibit significant deterioration from these infections. However, they are difficult to treat, and increasing antifungal drug resistance often leads to a relapse." The authors suggest curcumin might offer an ideal natural alternative:
Curcumin, a natural component that is isolated from the rhizome of Curcuma longa plants, has attracted great interest among many scientists studying solid cancers over the last half century. Interestingly, curcumin provides an ideal alternative to current therapies because of its relatively safe profile, even at high doses. To date, curcumin's potent antifungal activity against different strains of Candida, Cryptococcus, Aspergillus, Trichosporon and Paracoccidioides have been reported, indicating that curcumin anticancer drugs may also possess an antifungal role, helping cancer patients to resist invasive fungal infection related complications. The aim of this review is to discuss curcumin's dual pharmacological activities regarding its applications as a natural anticancer and antifungal agent. These dual pharmacological activities are expected to lead to clinical trials and to improve infection survival among cancer patients."
The study went on to explain that conventional therapies often result in collateral damage to the patient's immune system, which contributes to fungal overgrowth. Also, conventional drugs for fungal infections can cause serious harm to the liver and kidneys of patients, along with leading to the development of even more aggressive, treatment-resistant fungal infections.
Moreover, conventional cancer treatments only target one aspect of cancer, focusing on a single pathway or molecule on a cancer cell. This is why curcumin holds so much more promise as a "next generation multipurpose drug." Not only does it combat fungal infections, but it has the ability to address a multitude of cancer targets, including being able to destroy the cancer stem cell subpopulation which is at the root of cancer malignancy and recurrence.
The study concluded:
Curcumin is an up-and-coming drug of natural origin with multi-target properties, and it has exhibited efficient anticancer and antifungal activities alone or in combination with conventional chemotherapy drugs and antifungal agents. The dual pharmacological activities of curcumin may make it a good candidate for the prevention and treatment of cancer and its cancer-related invasive fungal infection related complications. Further investigation is necessary to clarify curcumin's anticancer and antifungal mechanisms for better understanding. In spite of the useful biological activities of curcumin, its poor water solubility and low bioavailability hinders its clinical applications. Various nano-sized curcumin delivery systems, such as nanoparticles, nanospheres, solid lipid nanoparticles, micelles, and liposomes have been shown to overcome these shortcomings and significantly improve the anticancer and antifungal activities of curcumin. Many studies on curcumin and its nanoformulations are still in the preclinical stage at present. A clinical trials stage is necessary to unlock the potential of curcumin nanoformulations as a therapeutic strategy for treating cancer and its IFI complications."
Truly, curcumin is fast becoming the most extensively researched and most promising herb for disease prevention and treatment known, with at least 750 studied potential therapeutic applications. To learn more visit our Turmeric's Research database. For more research on natural substances which combat Candida Albicans infections visit our database on the topic.
My Comment:
I think Turmeric (Curcumin) should be part of your core supplement regimen, especially for anyone over 40 years old. It has so many benefits besides the anti-cancer advantage. One of them is the reduction of pain and inflammation for joints. It helps active people stay active while limiting soreness and joint stiffness. If you are not taking Turmeric, I suggest you start.
Until next time, stay healthy and happy
JD Roma
The information on this blog is provided for educational purposes only. It is not a substitute for professional medical care, and medical advice and services are not being offered. If you have, or suspect you have, a health problem you should consult your physician (preferably a Naturopath).
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