• Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes

Very Interesting Research On Gluten, Inflammation, More!
0

Rate this topic

9 posts in this topic

Recommended Posts

I was wandering around the Internet the other day, and ran into this site where a scientist is talking about gluten, inflammation, celiac, Hashimoto's, other autoimmune conditions, and I think it well worth taking a look.

The scientist is a Ph.D in Cellular and Molecular Biology, the title of his blog is Cooling Inflammation. The tagline on his title page says

"Cooling Inflammation: Inflammation is the foundation for cancer and degenerative/autoimmune diseases. Small changes in diet and exercise, e.g. omega-3 oils, vitamin D, low starch, plant antioxidants, and maintaining muscle mass, can dramatically alter predisposition to disease and aging, and minimize the negative impact of genetic risks. Based on my experience in biological research, I am trying to explain how the anti-inflammatory diet and lifestyle combat disease."

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Thanks for the link! My hubby is type 2 diabetic and consumes a LOT of artificial sweeteners. He recently started using agave in his tea (because I quit buying diet soda)with the thinking that it doesn't spike his blood sugar so should be good? With elevated liver enzymes already going on in him I'm going to get rid of his agave and get stevia. There's no way I can get him to go without his sweets.

Share this post


Link to post
Share on other sites
Ads by Google:


Compliments to the developers of this site, looks great and is a nice source (reliable) for info. The son of a friend has been suffering symptoms; mom's not sure it's celiac. I'll be suggesting she visit here. Thanks for being on the net.

Share this post


Link to post
Share on other sites

Thursday, May 31, 2012

Dr. Oz on Sweeteners: Sugar, Fructose, Insulin/Resistance, AGE, Fatty Liver

http://coolinginflam...r-fructose.html

I was shocked when Dr. Oz recommended a snack made with agave syrup. I had seen a previous program by America's representative of the medical industry in which he revealed the hazards of agave syrup as a new source of fructose. Now he just skipped over the use of this fructose syrup as a "natural" sweetener, even though it is even less healthy than high fructose corn syrup, HFCS. There seems to be a lot of deliberate confusion about sweeteners and since I am trained as a carbohydrate chemist, I will try to tell it as I see it.

General Information

Carbohydrates are not needed in your diet, since your liver can make all the blood sugar that you need from fats and protein. Most diabetics can benefit from a low carbohydrate diet.

Glucose, the blood sugar, is primarily responsible for turning on insulin production, so sweeteners (glucose, sucrose, HFCS, corn syrup) or dietary carbohydrates (starch, e.g. cereal, rice, pasta, potatoes, bananas) that are readily converted to glucose, cause blood insulin levels to rise.

Fructose in any form (HFCS, sucrose, agave syrup) contributes to liver damage. Fructose is the most chemically reactive sugar.

Artificial sweeteners, especially in soft drinks, do not contribute dietary calories, but they apparently increase insulin production and contribute to hunger, eating and obesity.

Insulin production removes glucose from the blood, i.e. lowers blood sugar, by increasing glucose transport into fat cells. If glucose is in your blood, but insulin is not present, e.g. type I diabetes, then you get thin. If glucose is in your blood and insulin is present, then you get fat. If you are fat and glucose is still high in the blood and insulin is present, then the fat cells will die unless they shut off the insulin response, i.e. insulin resistance. Lowering the amount of carbohydrates, sweeteners/starch, in your diet makes it easier to control blood sugar levels and avoid hunger.

Decreasing dietary carbohydrates means that calories have to be present in some other form and the answer is saturated fat. Most polyunsaturated fats, e.g. vegetable oils, except olive oil, are not healthy. The fats in meat, butter, eggs and coconut oil are the healthy choices supported by the biomedical literature, and along with vegetables, form the foundation of a healthy, anti-inflammatory diet.

Central Metabolism Started with Fructose not Glucose

All organisms convert sugars through a common series of enzymatic steps, called central metabolism, to a simple, three-carbon compound called pyruvate. Pyruvate can be used as a source of energy in mitochondria in the presence of oxygen or converted into alcohol or acids in various forms of fermentation. No matter what sugars are used, e.g. glucose, galactose, mannose, they are all converted in cells into derivatives of fructose. Thus, fructose is common to all organisms and can be considered to be the most primitive. So why is glucose usually considered to be the the start of central metabolism and why is dietary fructose dangerous?

Fructose is too Reactive to Transport

The first cells used fructose as the starting material to make the building block molecules of cells, e.g. carbs, proteins, fats, nucleic acids, and energy in the form of ATP. Multicellular organisms, such as animals and plants had to move sugars from cell to cell. It would be obvious to transport fructose, since all other molecules could be converted into fructose, but the problem is that fructose is too chemically reactive, i.e. it reacts with proteins to form AGE. It is for that reason that fructose is converted by cells into glucose, which is less than one tenth as chemically reactive. In plants, the reactive groups of glucose and fructose are bonded together to produce sucrose, table sugar, which is much less reactive and can be transported in plant vessels at very high concentrations.

High Blood Sugar is Bad, High Fructose is Worse (AGE-ing)

High levels of blood sugar, glucose, react with proteins to produce advanced glycation end products, AGE. Fructose in the blood produces these inflammatory compounds more than ten times faster. That is why fructose is a bad sweetener for diabetics. Eating fructose, e.g. agave syrup or sucrose, doesn't directly raise blood sugar/glucose levels, since it raises blood fructose levels, which is worse. Fructose Fattens Livers Fructose is rapidly absorbed in the intestines and transported to the liver. The blood vessels of the liver remove fructose from the blood and it is rapidly converted into fat. Fructose in sweeteners has now surpassed alcohol as the major source of liver disease. Sweeteners Fructose is ten times sweeter than glucose, and that is why cheap forms of glucose, such as corn syrup, are treated with enzymes to convert some of their glucose into fructose to produce high fructose corn syrup. Corn syrup is not as sweet as pure glucose, because the syrup contains a mixture of short chains of glucose of different lengths, and the chains decrease in sweetness with length. By changing some of the glucose into fructose, the HFCS can be made as sweet as table sugar, sucrose. Corn subsidies keep corn syrup cheap and make HFCS very profitable. Unfortunately, the HFCS contains fructose and therefore it has the liver toxicity and AGE-forming inflammation of fructose.

Agave Syrup is Fructose

Agave syrup is pure fructose produced by industrial processing of the fructose polysaccharides in agave extracts. I cannot understand why anyone would use this commercially processed fructose as a sweetener. It doesn't raise blood sugar, because it raises blood fructose levels instead, which is much, much worse.

Sugar Makes You Hungry

The human body can only use simple sugars, e.g. glucose, fructose, sucrose, or starch. Body enzymes convert sucrose into fructose + glucose, and starch into glucose. Other carbs, such as soluble fiber, are only digested by gut bacteria in the colon. The conversion of starches to glucose begins with enzymes in saliva in the mouth and is completed in the upper part of the digestive tract. Starch should be considered as a simple sugar, because it causes a rapid rise in blood sugar, just like glucose. It may actually be faster than table sugar. The rapid rise of blood sugar causes a rapid increase in blood insulin, which in turn rapidly removes sugar into fat cells. The rapid rise and fall of blood sugar provides the experience of hunger. That is why cereal, e.g. oat meal, in the morning produces intense hunger just a few hours later. Actually, oat meal is not quite as unhealthy as most cereals, because it also has some soluble fiber to feed gut flora. A protein and fat breakfast, e.g. bacon and eggs, does not produce rapid hunger, because it does not produce a large insulin rise and glucose fall.

Insulin Resistance is Better than Death by Glucose

As fat cells accumulate glucose as a result of blood sugar transported into the cells in response to insulin, more and more of the glucose is converted into fructose and on to pyruvate. The pyruvate accumulates in mitochondria and ATP production is saturated. This is potentially lethal for the cells, because the conversion of pyruvate into ATP is accomplished by removing high energy electrons as the pyruvate is converted to carbon dioxide. The high energy electrons accumulate in the inner membranes of the mitochondria and if they are not systematically converted to low energy electrons and dumped onto oxygen to produce water, reactive oxygen species, ROS are produced and the result is inflammatory oxidative stress. Antioxidants would be needed to protect from major cellular and organ damage. The cells protect themselves by responding to the accumulation of high energy electrons on the mitochondria by shutting down the response to insulin and blocking further intracellular glucose accumulation. This is insulin resistance.

Carbs: Never too Low

Dietary carbs, such as sugars and starches are not needed, because the liver can convert fat and protein into glucose. Thus, diabetics, who have a hard time balancing their dietary intake of carbs with the insulin that they inject, can simplify the process by routinely eating less carbs spread through many meals and triggering some glucose production by the liver. Craving for carbohydrates/sweets can be dramatically reduced simply by eating fewer carbs and avoiding insulin production that can lead to more dramatic swings of blood sugars and hunger. Using this strategy, I am hungry less than once a week.

Healthfulness of Sweeteners

--from Most Healthy....

Stevia - is a protein that is sweet, doesn't raise blood sugar, no insulin spike and no AGE

Glucose - raises blood sugar, spikes insulin and produces AGE

Xylitol - is a sugar alcohol that inhibits dental bacteria, doesn't raise blood sugar, no insulin spike or AGE

Corn Syrup - raises blood sugar, spikes insulin, produces AGE, low sweetness

Sucrose - raises blood sugar, spikes insulin and produces AGE, and liver damage

Honey - is half fructose and half glucose, raises blood sugar, spikes insulin, produces high AGE and may damage liver

Artificial Sweeteners, aspartame, sucralose, saccharin, etc. - don't raise blood sugar or produce AGE, but may have other risks, including hunger

HFCS - is high fructose corn syrup, raises blood sugar and spikes insulin, produces very high AGE and causes liver damage

Fructose - doesn't raise blood sugar or spike insulin, produces very high AGE and causes liver damage

Agave Nectar - is fructose, doesn't raise blood sugar or spike insulin, produces very high AGE and causes liver damage

  • Upvote 1

Share this post


Link to post
Share on other sites


Ads by Google:


Another downside that I found about agave syrup is a seriously negative effect on fertility. It has compounds that work as contraceptives. Anyone who is pregnant or trying to conceive should stay far away from agave.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Forum Statistics

    • Total Topics
      108,171
    • Total Posts
      940,056
  • Member Statistics

    • Total Members
      66,155
    • Most Online
      3,093

    Newest Member
    zahra
    Joined
  • Popular Now

  • Topics

  • Posts

    • Funny you should mention this, I got a offer for some free ones from that company and just turned it down. The only gluten free products from the company are a 2 lines of dedicated nut type bars. The majority of their bars actually contain either barley (gluten grain) like the biscuits etc. Or whole grain wheat like many of their crunchy and nut and oat bars.   10% of people with celiac can also not tolerate oats btw. If your looking for a good bar many swear by Kind bars for quick nut snack bars. I myself prefer low carb dairy free protein bars like Julian Bakery (acquired taste) and Bhu Foods. If you insist on eating oats I might suggest looking into a company that is dedicated I used to use gluten-free harvest in my bakery, the family that started it has celiac  running in their family. http://www.glutenfreeoats.com/gluten-free-oatmeal/
    • There has been a recent recall of veggies because of listeria risk. Here is the FDA list of recalled items in the US and Canada https://www.fda.gov/Safety/Recalls/ucm581389.htm
    • I asked for their two products yesterday,onion and garlic.Onion powder's package doesnt have starch or wheat on ingredient list but garlic powder has corn starch . I dont have any intolerance to corn by the way. They told me they add starch to two of their products so they are not gluten free. I dont understand why they would put on corn starch on list if it contains wheat starch.I sent another mail to them.  I had nausea last night and this morning but im not sure if it is because of powder or something else.  
    • Well endoscopy done this morning. Said that all looked normal no sign of celiac seen normal duodenal cap and preserved villi. but need to wait for biopsies. Report stated  mild antral gastritis with erythema found  but non specific. Seems like they took a lot of Biopsies. Report stated they took them from lower 3rd and middle 3rd of oesophagus,  the antrum of stomach and area in bulb and 1st,2nd and 3rd part of duodenum. So will wait and see two other children in recovery with us had visible damage on their scope so were told they have celiac disease. Dr review clinic not for two weeks. Thanks for everyone for listening we just want some answers now for her increasing fatigue. But maybe it's not celiac after all.     
    • Look at carreggenan. I am a super sensitive Celiac and have the same auto immune reaction to anything made with seaweed, “the wheat of the sea”, such as MSG, carrageenan, agar and sodium alginate. The food industry is putting it in everything, even so called Misbranded gluten free foods. Even some coconut milk brands now are using it as are nut milks. It is a cheap emulsifier, so we do not have to shake things up! How about shaking up my whole body from it! You may have an iron defiency anemia not being treated or tested. Cookbook doctors treat numbers not patients clinical presentation. I have fired five doctors in eight years for stupidity and dangerous lack of clinical acumen which could have killed me. Do not be afraid to ask questions and confront doctors, you are after all the customer paying for their services.  Eat clean, meaning preparing your own foods. Stay out of restaurants! Gluten free is a joke in most restaurants if you are a celiac. And will cost you weeks of illness. Hang in there. Make bone broth, it has super vitamins and minerals and loaded with pre and probiotics. Go to Dr. Axe’s site. I only do chicken made with feet. I am allergic to beef since being bitten by a deer tick in 2011 and getting Chronic Lyme disease. The chicken feet bone broth is also loaded with calcium and is yummy. Takes a little work, but is well worth it. 😊  
  • Upcoming Events