The Disturbing Truth- Milk, Sugar and Chocolates

Editor: Arshia Yasmin
Joint Editor: Muhammad Iqbal Noor Khan
Creative Director: Fahad Hussain
Production Kamran Hussain
Publisher: The Writerz
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ABOUT THE AUTHOR
Irfan Iftekhar grew up in Calcutta and lives in
Karachi. He served DDB Needham Worldwide in Pakistan as
Creative and Copy Head for a decade, after which he joined
Meraj Media LLC, Media City Dubai as a Sub-editor for their
news magazine published simultaneously from UAE and
Netherland. He also produced and directed various television
commercials for various consumer products, in both India and
Pakistan. Now a Freelancer, he writes newspaper columns, and
research papers. He has authored almost two hundred
research papers on Health, Clinical pharmacology, Nursing
care, Biological sciences, Herbal and Ayurvedic Medicines. In
addition to writing, he occasionally serves as a consultant.

ACKNOWLEDGMENTS
Any book requires the coordinated effort people and I salute
everyone who has worked so diligently to ensure the quality of
this book.
My heartfelt thanks to Arshia Yasmin and Fahad Hussain for
their valuable contributions. I appreciate Arshia Yasmin's
research assistance. Special thanks to Muhammad Iqbal Noor
Khan for his insightful assistance in editorial works, Nadia
Fahad, Gulnashin Asad and Hena Bilal for their revision of the
book. A thousand thanks you to Salahuddin Ayubi and Asad
Hussain for their careful attention to manuscript preparation.
My special thanks to Fahad Hussain for countless creative
contributions, and for creatively designing the pages and also
to Kamran Hussain for stepping in with enthusiasm and giving
suggestions and efficient reviews and proof-reading.
I am especially grateful to my Wife Yasmin for her continued
patience and support. I also thank our many reviewers for their
comments to this edition.

CONTENTS
PAGE 11 An Overview of Nutrition
PAGE 12 Nutrition is about Life
PAGE 13 How Nutrition Sustains Your Body
PAGE 14 An Overview of Milk
PAGE 15 Different Types of Milk
PAGE 19 Milk and Confusion
PAGE 22 Establishing Recommendations
PAGE 23 Most of the Dairy Cows Never See a Blade of Grass
PAGE 24 Cows Are Not Suited To a Diet of Artificial Fodder
PAGE 25 Monsanto’s Recombinant Bovine Growth Hormone
PAGE 27 Asia is No Different
PAGE 28 Monsanto, corporation brought Agent Orange

An Overview of Sugar
PAGE 31 Early Refining in Europe
PAGE 32 The Caribbean
PAGE 35 World Sugar Production
PAGE 37 Types of Sugar
PAGE 40 The ugly side of sugar
PAGE 42 Sugar Used Big Tobacco-style Tactics
PAGE 44 Diseases of Metabolic Syndrome
PAGE 46 Diseases Caused by White Sugar
PAGE 51 Sugar and Arthritis
PAGE 52 Sugar and Your Heart
PAGE 56 Refined Sugar or Slow Death
PAGE 62 Sugar-cane and Sugar- the Good and the Ugly

Added Sugar- a new phenomenon
PAGE 64 Sugar Industry - the all powerful
PAGE 65 Other Names They Gave to Sugar
PAGE 66 Chocolates
PAGE 67 Ancient Mayans and Chocolates
PAGE 69 Consumption Trends
PAGE 70 Chocolate Timeline
PAGE 71 Chocolates’ Myth Buster
PAGE 73 Found Guilty
PAGE 75 $135 billion in Restitution
PAGE 76 Do Not Fall in Love
PAGE 78 American Chemical Society
PAGE 79 Death by Chocolate

Sugar Content of Common Food Products
PAGE 83 Luring Customers
PAGE 84 News Media often misleads
PAGE 85 News is Irrelevant
PAGE 85 News Has No Explanatory Power
PAGE 86 News is Toxic to Your Body
PAGE 86 News Disrupts Your Concentration
PAGE 87 News Makes Us Passive
PAGE 87 News Junkies Cannot Create
PAGE 87 Never Told Truths
PAGE 90 Eat Less Sugar- Live Longer
PAGE 93 Elf Story
PAGE 95 Last Words
PAGE 96 Bibliography

MILK, SUGAR AND
CHOCOLATES
Author
IRFAN IFTEKHAR

Nutrition is a science. When the science is explained step by step and
the facts are connected one by one, the details become clear and understandable.
Because nutrition is an active science, staying current is paramount. The number
of foods has increased dramatically. The connections between good food and bad
food have become more apparent-and our interest in making smart health
choices has followed. The science of nutrition has grown rapidly, with new "facts"
emerging daily and thus busting myths. History is replete with unfounded health
beliefs, and to everyone’s detriment, the milk myth is among the most tenacious.
Most of us do not know that cow’s milk protein may play a role in triggering type
1 diabetes through a process called molecular mimicry, across countries,
populations that consume more dairy have higher rates of multiple sclerosis. A
large observational cohort study in Sweden found that women consuming more
than 3 glasses of milk a day had almost twice the mortality over 20 years
compared to those women consuming less than one glass a day.

Similarly very few of us know that Chocolate is not a food but a Toxin, with very
high oxalate content, especially in cocoa which can cause kidney stones and can
trigger headaches in migraine sufferers. The most lethal being the refined sugar,
which is worse than nothing because it drains and leaches the body of precious
vitamins and minerals through the demand its digestion. You will find this book a
myth buster.
I hope that this book serves you well.

FRUITS: Fresh fruits are
the best. Frozen, canned or dried
fruits also qualify. Eat variety of
fruits as fruits vary in their
nutrient content.
VEGETABLES: From
dark green to bright green to
spring green, from yellow to light
and deep orange and also red.
Vegetables vary in color and
nutrient values. Vegetables
provide us with nutrients, A, C
and B vitamins and also iron and
calcium. Dietary Guidelines
provide weekly
recommendations for the
different colors and type
DAIRY: Milk of all types,
yogurt, cheese, soy beverage and
cream are all dairy products.
GRAINS: Whole grains
should make up half of the grains
you eat daily, as advised by The
Dietary Guidelines. With its outer
coverings remaining intact, they
are better for health and
nourishment against refined
grains which have their hulls removed and appear whiter and look better. Wheat,
brown rice, oats, corn, bulger, buckwheat, whole spelt are all whole grains.

Scientifically, nutrients are a mixture of carbohydrate, protein, fat, vitamins and
minerals while nutrition is about how our body uses food. These nutrients are
essential for our growth, development and good health. All living things need
water and food to live, but a balance in our food is necessary because our bodies
derive all the energy and structural materials from the foods we eat. Health
conscious people always think twice about what they eat, how they eat and when
they eat.
Macro and Micro nutrient Macronutrient include
carbohydrate, proteins and fat which provide the human body with energy and
are required in large amounts for growth, metabolism.
Micronutrients. Micronutrients are also called trace elements
which include cobalt, chromium, copper, iodine, zinc, manganese, selenium and
molybdenum. These all micronutrients are needed in small quantities by the
human body are essential elements needed by life in small quantities. They
include micro minerals and Vitamins.
Your body is a carefully planned arrangement of cells, molecules, atoms, organs,
bones and tissues. And none of these every take a nap throughout your life even
when you are asleep. All are in a continuous movement, some changing, some
rejuvenating and some dying only to make place for newly born cells.
In seven years your skin is replaced by new cells, you may be 30 years of old, but
your red blood cell is just 120 days old, whether you are a vegetarian or a non-
vegetarian, your digestive tract's entire lining is renewed in three to five days
NUTRITON IS ALL ABOUT LIFE
HOW NUTRITION SUSTAINS YOUR BODY

But for such a peerless machinery to
perform its task, you must replenish
continually by means of food. The
three main energy sources are
carbohydrates, fats, and proteins. They
are used preferentially under different
conditions. In general, the body burns
carbohydrates, then fats, and then
proteins.
What is milk?To find the answer let us see what Einstein once said about
milk: Einstein was asked by his hostess at a social gathering to explain his theory
of relativity. Said the great mathematician, "Madam, I was once walking in the
country on a hot day with a blind friend,
and said that I would like a drink of
milk."
"Milk?" said my friend, "Drink I know;
but what is milk?"
"A white liquid," I replied.
"Liquid I know; but what is white?"
"The color of a swan's feathers"
"Feathers I know; what is a swan?" "A
bird with a crooked neck"
MILK

"Neck I know; but what is this crooked?"
"Thereupon I lost patience. I seized his arm and
straightened it. "That's straight," I said; and then I
bent it at the elbow. "That's crooked."
"Ah!" said the blind man, "Now I know what you
mean by milk!"
Archaeological evidence reveal that the milking of dairy cows became a part of
Ancient Sumerian civilization approximately during 3000 B.C.E. The Sumerians
drank milk and also made butters and cheeses. In 1750 BCE when Vedic
civilization ruled India, domesticated cow was used for dairy products. The Bible
contains some fifty references to milk and milk products. In 1525 First cattle
arrive in Vera Cruz, Mexico and are later known as Texas Cattle, the settlers
transport the cattle to South America and are then rapidly multiplied. We get milk
from cows, after the cows are milked the milk is stored at 38°F, from where it
goes to the processing plants where it is pasteurized or in plain words heated up
to 162°F for 16 seconds so that germs and bacteria are killed and then kept again
at 38°F. After pasteurization it is homogenized so that fat globules is broken and
blended with milk.
Whole milk. The percent of milk fat distinguishes one type of milk
over another. Having 3.5% milk fat gives this milk its creamy texture. Whole milk
has abundance of fatty acids and hence good for nervous system. Whole milk
never comes fortified with any vitamins.
DIFFERENT TYPES OF MILK
MICRONUTRIENTS

Low fat milk. It tastes like whole milk but is fortified with A and
D vitamins while the milk fat only constitutes only 2 percent. The authors of
another study, published in the
American Journal of Clinical Nutrition,
concluded that the data "do not support
the hypothesis that an increase in
calcium intake or dairy consumption is
associated with lower long-term weight
gain in men.
The largest study of its kind, published in
the Archives of Pediatrics & Adolescent
Medicine, looked at more than twelve
thousand children aged nine to fourteen
from every state in the nation.
It found that the more milk they drank,
the heavier they were.83 Contrary to
expectations, the children who gained
the most weight did so by consuming
low-fat milk. Researchers at the Harvard
School of Public Health found an
increased risk of ovarian cancer in
women who drink skim or low-fat milk,
compared to those who do not. Similarly
children who drank low fat milk were
also at higher risk for weight gain, which
suggests that the hormones in milk may
be playing a bigger role than the fat
itself.

Chocolate milk. It can be with reduced-fat, low-fat, or skim
milk plus cocoa and sweeteners but offers more calories.
Butter milk. It is commercially made by adding lactic acid to low
fat or skim milk and is also known as sour milk.
Acidophilus milk. It has bacterial culture and is either low fat
or skim milk, is more digestive
Soy milk. It is an alternative to cow's milk and is made from soybean
proteins, good for people who cannot digest lactose
New England Journal of Medicine, published a
case study which was a double-blind, crossover
study and performed with sixty-five children aged
eleven to seventy-two months suffering from
constipation. The children had failed to defecate
for anywhere from three to fifteen days; forty-
nine of them had anal fissures. All had been
treated by gastroenterologists and given laxatives,
but none had benefited from the treatment. The
children were given either cow's milk or soy milk for two weeks, then no milk at
all for one week. Then the feedings were reversed, so that those who had
received soy milk were now fed cow's milk. While fed soy milk, 68 percent of the
group (44 children) responded positively to the therapy, producing eight or more
bowel movements during the second phase of the study. Further, in those who
responded positively, anal fissures and pain with defecation were alleviated.

The child on raw milk is very fit. Chilblains are practically eliminated. The teeth are
less likely to decay. The
resistance to tuberculosis
and other infections is
raised.’(The Lancet, May 8,
1937, page 1142. ‘Raw milk
should not be consumed by
anyone, at any time, for any
reason.’(John F. Sheehan,
Director of Dairy Food
Safety, Food and Drug Administration, Testimony before the Maryland House of
Delegates, March 15, 2007).
This is confusion, the Government officials warn against raw milk, particularly to
infants and children; while some parents have described that when they switched
to raw milk it helped alleviate serious health conditions in their children. Here are
two anecdotes from the files of the Weston A. Price Foundation. ‘A two-year-old
boy with very serious asthma: After the mother put the boy on raw cow’s milk,
the child went through the entire winter without a visit to the doctor for any
reason and no asthma attacks except for one, a serious attack that occurred after
the boy consumed pasteurized milk while on a family trip.’
‘Another report describes an autistic eight-year-old boy who had not spoken a
word since the sudden onset of autism at the age of two.
MILK AND CONFUSION
MICRONUTRIENTS

After two months on raw cow’s milk, all autistic behavior disappeared and the
child began to babble as a prelude to speech. The only dietary or treatment
change was a switch from pasteurized to raw milk’.
How this raw milk made the parents happy is anyone’s imagination. Yet the
official instance remains the same that these children have no right to consume
raw milk and the parents who give raw milk commit child abuse. These true
anecdotes are termed as ‘case histories’ but for the happy parents who observed
each hour of their child recovery, these are a true observational science.
According to John Sheehan of the FDA, “Claims that raw milk has miraculous
disease-curing properties are not supported by the scientific literature”. Make a
note that he says that these properties of raw milk are not ‘supported’ in the
scientific literature, but does not deny its existence. The question is why this lack
of credible literature in scientific literature about the true health benefits of raw
milk. The answer is very simple, who is going to waste his or her time on such an
unrewarding research.
How this raw milk made the parents happy is anyone’s imagination. Yet the
official instance remains the same that these children have no right to consume
raw milk and the parents who give raw milk commit child abuse. These true
anecdotes are termed as ‘case histories’ but for the happy parents who observed
each hour of their child recovery, these are a true observational science.

According to John Sheehan of the FDA, “Claims that raw milk has miraculous
disease-curing properties are not supported by the scientific literature”. Make a
note that he says that these properties of raw milk are not ‘supported’ in the
scientific literature, but does not deny its existence.
The question is why this lack of credible literature in scientific literature about the
true health benefits of raw milk. The answer is very simple, who is going to waste
his or her time on such an unrewarding research.
A study by the Archives of Pediatrics was
published in 1926, when both raw and
pasteurized milk were available. The study
was of two hundred and twenty-four children
who got either raw milk or pasteurized milk
plus cod liver oil from the Boston Dispensary.
The children on raw milk had better weight
gain and greater protection against rachitis
compared to those on pasteurized milk even
with the addition of cod liver oil. A 1931 study on the growth of Scottish school
children was published in Nutrition Abstracts and Reviews. Those drinking raw
milk had a significantly greater increase in height and weight compared to those
drinking pasteurized milk. "
We have no scientific evidence that consuming raw milk provides any advantages
over pasteurized milk and milk products," said a statement from Dr. Yvonne
Maldonado, lead author of the policy statement, a professor of pediatrics at the
Stanford School of Medicine and an infectious disease expert.

In such confusing scenario, the consumer seems lost with such questions like
whom to believe and how to believe? Are the old studies null and void now?
Were our parents and grandparents wrong to recommend raw milk or there is
something fishy about raw milk? The answer seems to be ‘no’ and ‘yes’. No
because the studies conducted during 1930’s and 1940’s were conducted by
nutrition experts of the time; our parents and grandparents were not wrong when
they appreciated the quality and benefits of raw milk and recommended it too.
‘Yes’ because there is something fishy about raw milk. The answer seems to be
no’ and ‘yes’. No because the studies conducted during 1930’s and 1940’s
were conducted by nutrition experts of the time; our parents and grandparents
were not wrong when they appreciated the quality and benefits of raw milk and
recommended it too. ‘Yes’ because there is something fishy about raw milk.
The answer seems to be
‘no’ and ‘yes’. No because the studies
conducted during 1930’s and 1940’s
were conducted by nutrition experts of
the time; our parents and
grandparents were not wrong when
they appreciated the quality and
benefits of raw milk and recommended
it too. ‘Yes’ because there is something
fishy about raw milk. The Centers for
Disease Control and Prevention in
Atlanta reported two incidents in
which humans were exposed to rabies
through unpasteurized milk from infected cows.
ESTABLISHING RECOMMENDATIONS
MICRONUTRIENTS

The average dairy cow today must consume approximately eighty pounds of
natural food a day to keep producing so much milk. But in fact it is not so.
Some of us do not know that
most of the dairy cows have
never seen a blade of grass.
Industrialization has changed
everything including the dairy
industry.
In the corporate world’s dairy
industry the cows live in crowded in dirt feedlots and are fed and bred with just
one focus, maximum milk at minimum cost. What is going in within the confines
of the cattle farms of the corporate dairy industry is kept as high secret. Professor
Emeritus of Animal Nutrition at Oregon State University, Peter R. Cheeke who has
served on the editorial boards of The Journal of Animal Science and Animal Feed
Science and Technology said, "One of the best things modern animal agriculture
has going for it," he says, "is that most people ... haven’t a clue how animals are
raised and processed ... For modern animal agriculture, the less the consumer
knows about what’s happening, the better."

SOME PEOPLE WHO
HAVE SEEN THIS
HAPPEN TO COWS SAY
THAT THIS SORT OF
CRUELTY CALLS FOR
THE INTERVENTION OF
THE ANIMAL RIGHTS
ACTIVISTS.
Despite the fact that
allergies, disease, and
obesity can all be
linked to our obsession
with cow’ s milk, we
have bought the milk
lobby' s fable hook, line
and sinker.
The truth is that grass-fed cows are healthier and their meat safer. Cows are not
suited to a diet of corn and other artificial fodder. High in starch, a poor source of
calcium and magnesium, corn and other fodder upsets the cow's stomach, making
it unnaturally acidic, it allows a whole range of parasites and diseases to gain a
foothold, including the pathogenic E-coli 0157:H7 bacterium.

The meat from grass fed cow is lower both in fat and in artery-clogging saturated
fat and provides omega-3 fats. Hannia Campos of the Harvard School of Public
Health in Boston and her colleagues found, in a study of 4,000 people, that people
with the highest concentrations of CLAs the top fifth among all participants had a
36 percent lower risk of heart attack compared to those with the lowest
concentrations (7). "Because pasture grazing leads to higher CLA in milk, and it is
the natural feed for cattle, it seems like more emphasis should be given to this
type of feeding," s Monsanto developed the recombinant Bovine Growth
Hormone (rBGH) which is injected every two weeks in cows to force produce
more milk (12). Its introduction sparked a huge controversy he had once told
Reuters Health by email. Monsanto's own data shows that there is a 79% increase
in mastitis (udder infections) and a resulting 19% increase in somatic cell counts
(pus & bacteria in the milk).
Monsanto warning label says "use of POSILAC may result in an increase in
digestive disorders such as indigestion, bloat, and diarrhea....'. The cows are thus
affected with clinical mastitis which increased the amount of cow’s pus and which
is treated with antibiotics, the residues of antibiotics are thus present in the milk.
A study by the Wall Street Journal (Dec. 1989) about the antibiotic residues in
milk found that 20% of the milk had illegal antibiotics present and this was later
confirmed in a May 1992 Consumers Reports study. IGF-1 is a naturally-occurring
hormone found in the milk of both cows and humans.
COWS ARE NOT SUITED TO A DIET OF ARTIFICIAL FODDER
MONSANTO DEVELOPED THE RECOMBINANT BOVINE
GROWTH HORMONE (RBGH)

It affects cell growth and is responsible for the quick growth of infants in both
species and is present in mother's milk, since it is meant to be consumed by
infants. But when this milk is consumed by grownups, it acts as a cancer
accelerator as IGF-1 is not destroyed in the pasteurization process. It may be
noted that Monsanto, Eli Lilly, Upjohn, and American Cyanamid are the four
corporations that stood to profit from the $500 Million to be made from
worldwide marketing of rBGH. Monsanto, corporation brought Agent Orange and
PCBs, a chemical so toxic that congress banned it in 1976. In a case reported in
Pediatric Annals (8), a seven-year-old boy with asthma and severe cow's milk
allergy was admitted to hospital. He was served a chicken broth, on the
assumption that it would be perfectly fine for him to consume. The server was
focused on the broth containing no lactose; unfortunately, it had been fortified
with casein, the predominant protein in cow's milk. After just two spoonful’s, the
boy pulled off his oxygen tube and began clawing and scratching at his chest. He
had obvious difficulty breathing, his facial skin turned blue, his heart rate became
bradycardic (dropped to less than fifty beats per minute), and his upper arm
stiffened. A cardiac team was rushed to his bed, administered CPR, and was able
to improve his respiration and heart rate.

While the boy survived, he has suffered from some neurological difficulties since
the episode
In Asia Oxytocin is called ‘love hormone' and is injected in cows to enhance milk.
There have been consistent raids on cattle farms across India as this drug is now
being used in alarming levels and it can cause irregular hormonal growth in
children. Scientists’ have found out how to significantly increase the size of
animals with chemicals. Grass-fed cows are healthier and their meat safer. Cows
are not suited to a diet of corn and other artificial fodder. High in starch, a poor
source of calcium and magnesium, corn and other fodder upsets the cow's
stomach, making it unnaturally acidic, it allows a whole range of parasites and
diseases to gain a foothold, including the pathogenic E-coli 0157:H7 bacterium.
There have been consistent raids on cattle farms across India as this drug is now
being used in alarming levels and it can cause irregular hormonal growth in
children. Scientists’ have found out how to significantly increase the size of
animals with chemicals. Unfortunately, humans are the main consumers of such a
daring experiment.
There is no way to remove the types of hormones in Cows before it is consumed.
Heat, digestion and other processes do not totally eliminate the chemicals. It
simply moves up the chain of foods. A series of studies have also showed that
Zeranol, a synthetic estrogen and is specifically designed to be a growth promoter
in cows and pigs. It increases the risk of cancer in cows and humans alike.
(Reference: http://www.breastcancerfund.org/clear-science/chemicals-glossary/zeranol.html).
ASIA IS NO DIFFERENT

Monsanto, Corporation brought
Agent Orange and PCBs
A chemical so toxic that
congress banned it in 1976. In
a case reported in Pediatric
Annals (8), a seven-year-old
boy with asthma and severe
cow's milk allergy was
admitted to hospital. He was
served a chicken broth, on
the assumption that it would
be perfectly fine for him to consume. The server was focused on the broth
containing no lactose; unfortunately, it
had been fortified with casein, the
predominant protein in cow's milk. After
just two spoonful’s, the boy pulled off his
oxygen tube and began clawing and
scratching at his chest. He had obvious
difficulty breathing, his facial skin turned
blue, his heart rate became bradycardic
(dropped to less than fifty beats per
minute), and his upper arm stiffened. A cardiac team was rushed to his bed,
administered CPR, and was able to improve his respiration and heart rate. While
the boy survived, he has suffered from some neurological difficulties since the
episode.
(Pictures courtesy: Salemnews)

Sugar was first made from sugar cane during 500 BC. When India was invaded by
Emperor Darius of Persia in 510 BC, he found this amazing reed which gave honey
without bees and he took this secret of making sugar from sugar cane with him to
Persia from where it spread to the Mediterranean. Alexander the Great conquers
India and thus discovered sugar in
327 BC, a century after famous
Chinese Emperor T’ai Tsung sent a
mission just to study sugar
manufacturing process in India. In
A.D 641 the Arabs knew to cultivate
sugar and produce sugar to
export it to East Africa and southern
and eastern Mediterranean,
while in Cyprus, Egypt, Morocco, Sicily and Spain, which were ruled by Arabs started
to use sugar made from sugar cane. It is recorded, for instance, that sugar was
available in London at "two shillings a pound" in 1319 AD (13). This equates to
about US$100 per kilo at today's prices so it was very much a luxury.
It was Columbus who brought sugar cane during his second voyage to the New
World. In the year 1751 sugar cane was introduced by the Jesuit missionaries in the
United States. Sugar. It is recorded that sugar was available in London at "two
shillings a pound" in 1319 AD. This equates to about US$100 per kilo at today's
prices so it was very much a luxury in those days. In 1998 Florida Crystals became
the only producer of certified organic sugar in the U.S., marketed through the
Florida Crystals® brand. In 2008 Florida Crystals® Natural and Organic sugar were
certified Carbonfree®.
SUGAR

Sugars from foods and from the breakdown of starches in the mouth can
contribute to tooth decay. Bacteria in the mouth ferment the sugars and, in the
process, produce an acid that erodes tooth enamel causing dental caries, or tooth
decay can eat sugar without this happening,
though, for much depends on how long foods
stay in the mouth. Sticky foods stay on the
teeth longer and continue to yield acid
longer than foods that are readily cleared
from the mouth. For that reason, sugar in a
juice consumed quickly, for example, is less
likely to cause dental caries than sugar in a
pastry. By the same token, the sugar in sticky
foods such as dried fruits can be more
detrimental than its quantity alone would suggest.
It is thought that cane sugar was first used by man in Polynesia from where it spread
to India. In 510 BC the Emperor Darius the Great of Persia invaded India where he
found "the reed which gives honey without bees". The secret of cane sugar, as with
many other of man's discoveries, was kept a closely guarded secret whilst the
finished product was exported for a rich profit. Brazil was the largest producer of
sugar cane in the world. The next five major producers, in decreasing amounts of
production, were India, China, Thailand, Pakistan and Mexico. Sugarcane is
harvested by hand and mechanically. Half of the world’s total sugarcane production
comes from hand harvesting.

Early Refining In Europe
Sugar was only discovered by western Europeans as a result of the Crusades in
the 11th Century AD. Crusaders returning home talked of this "new spice" and
how pleasant it was. The first sugar was recorded in England in 1099. The first
sugar was recorded in England in 1100. Its price in London in 1300 was equal to
US $100 per kilo at today's price.
The America Continents discovery
established the sugar industry, because
the climate in the Caribbean was very
suitable for growing sugar cane. In 1537,
the first sugar refinery was set in
Germany. The subsequent centuries saw a
major expansion of western European
trade with the East, including the
importation of sugar. It is recorded, for
instance, that sugar was available in
London at "two shillings a pound" in 1319
AD (13). This equates to about US$100 per kilo at today's prices so it was very
much a luxury.
The Caribbean
The Caribbean is a region that consists of the Caribbean Sea, its islands, and the
surrounding coasts. The region is southeast of the Gulf of Mexico and the North
American mainland, east of Central America, and north of South confirmation that
even then when quantities were small America. In the 15th century AD, European
sugar was refined in Venice

In the same century, Columbus sailed to the Americas, the "New World". It is
recorded that in 1493 he took sugar cane plants to grow in the Caribbean. The
climate there was so advantageous for the growth of the cane that an industry
was quickly established.
By 1750 there were 120 sugar refineries operating in Britain. Their combined
output was only 30,000 tons per annum. At this stage sugar was still a luxury and
vast profits were made to the extent that sugar was called "white gold".
Governments recognized the vast profits to be made from sugar and taxed it
highly. In Britain for instance, sugar tax in 1781 totaled £326,000, a figure that
had grown by 1815 to £3,000,000. This situation was to stay until 1874 when the
British government, under Prime Minister Gladstone, abolished the tax and
brought sugar prices within the means of the ordinary citizen.
Sugar beet was first identified as a source of sugar in 1747. No doubt the vested
interests in the cane sugar plantations made sure that it stayed as no more than a
curiosity, a situation that prevailed until the Napoleonic wars at the start of the
19th century when Britain blockaded sugar imports to continental Europe.

By 1880 sugar beet had replaced sugar cane as the main source of sugar on
continental Europe. Those same vested interests probably delayed the
introduction of beet sugar to England until the First World War when Britain's
sugar imports were threatened.
Sugar beet
Sugar beet was first identified as a source of sugar in 1747. No doubt the vested
interests in the cane sugar plantations made sure that it stayed as no more than a
curiosity, a situation that prevailed until the Napoleonic wars at the start of the
19th century when Britain blockaded sugar imports to continental Europe. By
1880 sugar beet had replaced sugar cane as the main source of sugar on
continental Europe. Those same vested interests probably delayed the
introduction of beet sugar to England until the First World War when Britain's
sugar imports were threatened.

Today the European Union, Brazil
and India are the top three
producers and together account
for some 40% of the annual
production. However most sugar
is consumed within the country
of production and only
approximately 25% is traded
internationally. One of the most
important examples of
governmental actions is within
the European Union where sugar
prices are so heavily subsidized
that over 5 million tons of white
beet sugar have to be exported
annually and yet a million tons of raw cane sugar are imported from former
colonies. This latter activity is a form of overseas aid which is also practiced by the
USA. The EU's over-production and subsequent dumping has now been subjected
to GATT requirements which should see a substantial cut-back in production over
the next few years.
1976 - Sucralose is invented by scientists from Tate & Lyle.
1981 – Aspartame again receives FDA approval.
1993 – Florida Crystals launches natural cane sugar product line.
1998 – Florida Crystals becomes the only producer of certified organic sugar in
the U.S., marketed through the Florida Crystals® brand.
1998 - The FDA approves Sucralose (Splenda®), for use in the U.S.
2006 - The Center for Science in the Public Interest (CSPI) threatens a lawsuit
against Cadbury Schweppes for labeling 7 Up as "All Natural" or "100% Natural"
despite containing HFCS. CSPI claimed that HFCS was not a “natural” ingredient

due to the high level of processing and the use of at least one genetically
modified (GMO) enzyme required to produce it.
2008 – Florida Crystals® Natural and Organic sugar become the first American
sugar to be certified Carbonfree®
Sugar, also called sucrose or white table sugar, is a carbohydrate.
Carbohydrates are an ideal energy source for the body because they can be
readily converted to glucose and used as fuel by the cells of tissues and organs.
Green plants use the sun's energy to make sugar through a process called
photosynthesis. Humans gain access to the energy locked within sugar molecules
by eating plants or animals that have eaten plants. Body cells, particularly those
of the brain and nervous system, prefer carbohydrates over proteins and fats as a
source of fuel. Most of the sugar available for widespread human consumption
has been processed into granules. Sugar types vary by their degree of processing
and the size of their sugar crystals. India is already 12% behind their typical
summer monsoon rainfall and rapidly approaching the season's end. Here's a
breakdown of the major sugar producing regions.
Types of sugar
White Sugar: There are many different types of granulated sugar. Some
of these are used only by the food industry and professional bakers and are not
available in the supermarket. The types of granulated sugars differ in crystal size.
Each crystal size provides unique functional characteristics that make the sugar
appropriate for a specific food’s special need.
Bakers’ special Sugar: The crystal size of Bakers Special is even
finer than that of fruit sugar. As its name suggests, it was developed specially for
the baking industry. Bakers Special is used for sugaring doughnuts and crumb
texture

Castor Sugar: This is a very finely granulated sugar which allows it to
dissolve almost instantly.
Powdered Sugar: Also called icing sugar this sugar is granulated
sugar ground to a smooth powder and then sifted. It contains about 3%
cornstarch to prevent caking. Powdered sugar is ground into three different
degrees of fineness. The confectioners’ sugar, the other two types of powdered
sugar are used by industrial bakers.
Coarse Sugar: Also known as pearl or decorating sugar: As its name
implies, the crystal size of coarse sugar is larger than that of “regular” sugar.
Coarse sugar is recovered when molasses-rich, sugar syrups high in sucrose are
allowed to crystallize. These characteristics are important in making fondants,
confections and liquors.
Date Sugar: Date sugar is more a food than a sweetener. It is ground up
from dehydrated dates, is high in fiber. It is also costly than other sugar types and
does not dissolve when added to liquids.
Fruit Sugar: Fruit sugar is slightly finer than “regular” sugar and is used
in dry mixes such as gelatin and pudding desserts, and powdered drinks.
Granulated Sugar: Also called table sugar, this sugar found in every
home’s sugar bowl, and most commonly used in home food preparation. It is the
most common form of sugar and the type most frequently called for in recipes. Its
main distinguishing characteristics are a paper-white color and fine crystals.
Sugar cubes: Made from moist granulated sugar that is pressed into
molds and then dried.

Maple-Sugar: Granulated maple sugar is prepared by heating maple
syrup until the temperature is 45° to 50°F above the boiling point of water. It is
then allowed to cool to about 200°F until granulation is achieved.
Raw-Sugar: It is essentially the product at the point before the molasses
is removed. Popular types of raw sugar include demerara sugar from Guyana and
Barbados sugar. Turbinado sugar is raw sugar that has been steam cleaned to
remove contaminates.
Sanding-Sugar: Also known as coarse sugar: A large crystal sugar that is
used mainly in the confectionery industries as a sprinkle on top of baked goods.
Ultra fine or bar-Sugar: This sugar’s crystal size is the finest of
all the types of granulated white sugar. It is ideal for delicately textured cakes and
meringues, as well as for sweetening fruits and iced-drinks since it dissolves easily
Brown-Sugar: Brown sugar retains some of the surface molasses syrup,
which imparts a characteristic pleasurable flavor. Dark brown sugar has a deeper
color and stronger molasses flavor than light brown sugar. Lighter types are
generally used in baking and making butterscotch, condiments and glazes.
Demerara-Sugar: It is a light brown sugar with large golden crystals,
which are slightly sticky from the adhering molasses. It is often used in tea, coffee,
or on top of hot cereals.
Barbados-Sugar: It is a very dark brown and has a particularly strong
molasses flavor. The crystals are slightly coarser and stickier in texture than
“regular” brown sugar.
Free-flowing Brown –Sugar: These sugars are specialty
products produced by a co-crystallization process. Since it is less moist, it does not
clump and is free-flowing like white sugar.

Turbinado Sugar: This sugar is raw sugar which has been partially
processed, where only the surface molasses has been washed off. It has a blond
color and mild brown sugar flavor, and is often used in tea and other beverages.
Liquid Sugar: There are several types of liquid sugar. Liquid sugar or
sucrose, is white granulated sugar that has been dissolved in water before it is
used.
THE SIDE
How the industry tried to alter public opinion about sugar can be understood by
the following account which appeared in Mother Jones which is about sugar and
the sugar industry.
'The story of sugar was one of a harmless product under attack by "opportunists
dedicated to exploiting the consuming public." Over the subsequent decades, it
would be transformed from what the New York Times in 1977 had deemed "a
villain in disguise" into a nutrient so seemingly innocuous
that even the American Heart Association and the American
Diabetes Association approved it as part of a
healthy diet. Research on the suspected links between
sugar and chronic disease largely ground to a halt by
the late 1980s, and scientists came to view such
pursuits as a career dead end. So effective were the
Sugar Association's efforts that, to this day, no consensus exists about sugar's
potential dangers.

The industry's PR campaign corresponded roughly with a significant rise in
Americans' consumption of "caloric sweeteners," including table sugar (sucrose)
and high-fructose corn syrup (HFCS). This increase was accompanied, in turn, by a
surge in the chronic diseases increasingly linked to sugar. Since 1970, obesity
rates in the United States have more than doubled, while the incidence of
diabetes has more than tripled. Precisely how did the sugar industry engineer its
turnaround? The answer is found in more than 1,500 pages of internal memos,
letters, and company board reports we discovered buried in the archives of now-
defunct sugar companies as well as in the recently released papers of deceased
researchers and consultants who played key roles in the industry's strategy.
Consumption of sugary could contribute to increased weight gain. A half litre of
cola contributes about 11% of an adult’s daily calorie intake.

One problem with sugary drinks is that they very rapidly increase blood sugar
levels and this can lead to tiredness and increased hunger even in people without
diabetes. Another problem with sugary soft drinks is that they don’t contribute
any nutritional value aside from a temporary boost of energy. Long term research
studies show that those that as intake of sugary drinks increase, so does weight
gain in both men and women.
Sugar used Big Tobacco-style tactics
Sugar used Big Tobacco-style tactics to ensure that government agencies would
dismiss troubling health claims against their products. Compared to the tobacco
companies, which knew for a fact that their wares were deadly and spent billions
of dollars trying to cover up that reality, the sugar industry had a relatively easy
task. With the jury still out on sugar's health effects, producers simply needed to
make sure that the uncertainty lingered. But the goal was the same: to safeguard
sales by creating a body of evidence companies could deploy to counter any
unfavorable research.

Research suggests that sugar and its nearly chemically identical cousin, HFCS, may
very well cause diseases that kill hundreds of thousands of Americans every year.
Robert Lustig, a leading authority on pediatric obesity at the University of
California-San Francisco (whose arguments Gary explored in a 2011 New York
Times Magazine cover story), made this case last February in the prestigious
journal Nature.
In an article titled "The Toxic Truth About Sugar," Lustig and two colleagues
observed that sucrose and HFCS are addictive in much the same way as cigarettes
and alcohol, and that over-consumption of them is driving worldwide epidemics
of obesity and type 2 diabetes (the type associated with obesity). Sugar-related
diseases are costing America around $150 billion a year, the authors estimated, so
federal health officials need to step up and consider regulating the stuff. The
USDA's dietary guidelines only speak of sugar in vague generalities. ("Reduce the
intake of calories from solid fats and added sugars.") It's why the FDA insists that
sugar is "generally recognized as safe" despite considerable evidence suggesting
otherwise. It's why some scientists' urgent calls for regulation of sugary products
have been dead on arrival, and it's why absent any federal leadership New York
City Mayor Michael Bloomberg felt compelled to propose a ban on oversized
sugary drinks. One diabetes expert testified that anything more than 70 pounds
per person per year, about half of what is sold in America today might spark
epidemics.
Of the 600,000 food items normally
found in today’s grocery stores,
80% contain added sugar

Sugar is addictive, similar to the effects of cocaine and nicotine on the human
brain. There’s significant evidence linking our overconsumption of sugar to
many of the major health crises we face today.
Refined sugars have been stripped of the vitamins, minerals, and fiber that were
originally present before processing. White sugar is 99.9 percent sucrose, and
brown and Turbinado are 96 percent sucrose. Brown sugar is white sugar with
molasses and/or caramel coloring added. Turbinado sugar, also called raw sugar,
is slightly less refined and contains a trace amount of a few minerals.
Consequently, consuming large amounts of refined sugars places an extra burden
on the body to supply the nutrients, specifically the B vitamins, chromium,
magnesium, and zinc, needed to convert glucose (blood sugar) into energy.
According to USDA biochemist Richard Anderson, refined sugar may also impair
the absorption of trace minerals like copper and chromium present in some of the
other foods we have eaten.
Research suggests that sugar and its nearly chemically identical cousin, HFCS, may
very well cause diseases that kill hundreds of thousands of Americans every year

Robert Lustig, a leading authority on pediatric obesity at the University of
California-San Francisco (whose arguments Gary explored in a 2011 New York
Times Magazine cover story), made this case last February in the prestigious
journal Nature.
Refined sugars have been stripped of the vitamins, minerals, and fiber that were
originally present before processing. White sugar is 99.9 percent sucrose, and
brown and Turbinado are 96 percent sucrose. Brown sugar is white sugar with
molasses and/or caramel coloring added. Turbinado sugar, also called raw sugar,
is slightly less refined and contains a trace amount of a few minerals.
Consequently, consuming large amounts of refined sugars places an extra burden
on the body to supply the nutrients, specifically the B vitamins, chromium,
magnesium, and zinc, needed to convert glucose (blood sugar) into energy.
According to USDA biochemist Richard Anderson, refined sugar may also impair
the absorption of trace minerals like copper and chromium present in some of the
other foods we have eaten.

In 1822, the average American ate the amount of sugar found in one of today's
12-ounce sodas every 5 days. Now, we eat that much every 7 hours. This is the
conclusion of the research by Stephan Guyenet and Jeremy Landen who wrote up
his findings at Whole Health Source. Refined sugar is a killer lurking behind those
inviting cakes, energy drinks, sodas, diet coke, candy and other sweet dishes.
SunGard can be as addictive as tobacco or alcohol. When you are addicted to
this white killer, it is very hard to stop. Here is what one sugar obsessed fellow has
to say about his ordeal: "Sugar has been my downfall for my entire life. I am
obsessed with the stuff. I feel 100% better when I am not eating it. I can usually
go sugar free for about a month, and then the depressing cycle starts all over
again. I say Okay, I’ve been good for 30 days now, I will go ahead and have some
cake. At first it doesn’t taste as good as I remember, so I keep eating more
because I think, how can this be, I love the taste of cake with icing, how come it
doesn’t taste as good as I remember…..so by that time after 2 or 3 servings….I am
backed to being hooked on anything
sugar I can get my hands on. This binge
usually lasts for a week. So all of my
hard efforts from being sugar free for
the month have gone down the
drain. And I’m back to feeling
awful, exhausted, and depressed. This
cycle has been going on for as long
as I can remember. Please Help!"
There are numerous anecdotes like this. The New York Times carried a report by
Gary Taubes on April, 13, 2011 in which he reported about Robert Lustig's lecture
called “Sugar: The Bitter Truth.

Sugar can cause hyperactivity, anxiety, difficulty concentrating, and
crankiness in children
The more sugar you eat, the more elasticity and function you lose.
Sugar leads to cancer of the breast, ovaries, prostate, and rectum.
Sugar can weaken eyesight.
Sugar can cause a rapid rise of adrenaline levels in children.
Sugar can cause premature aging.
Sugar can cause tooth decay.
Sugar contributes to obesity.
High intake of sugar increases the risk of Crohn's disease
Sugar can cause arthritis.
Sugar can cause asthma
Sugar can cause heart disease.
Sugar can cause appendicitis.
Sugar can cause varicose veins.
Sugar can cause multiple sclerosis

Sugar can contribute to osteoporosis.
Sugar can increase cholesterol.
Sugar can increase the systolic blood pressure.
Sugar can contribute to diabetes
Sugar can contribute to eczema in children.
Sugar can cause cardiovascular disease.
Sugar can impair the structure of DNA.
Sugar can change the structure of protein.
Sugar can make our skin age by changing the structure of collagen.
Sugar can cause cataracts.
Sugar can increase kidney size
Sugar can damage the pancreas.
Sugar is enemy #1 of the bowel movement.
Sugar can cause myopia (nearsightedness).
Sugar can compromise the lining of the capillaries
Sugar can make the tendons more brittle.
White sugar causes more harm to our health than we can think:

Sugar can cause headaches, including migraine.
Sugar plays a role in pancreatic cancer in women.
Sugar can adversely affect school children’s grades and cause learning
disorders.
Sugar can cause an increase in delta, alpha, and theta brain waves.
75 Sugar can cause depression.
Sugar increases the risk of gastric cancer.
Sugar can contribute to Alzheimer’s disease.
Sugar can lead to the formation of kidney stones.
Sugar can lead to dizziness.
Sugar can be a risk factor of gallbladder cancer.
Sugar is an addictive substance.
Sugar can be intoxicating, similar to alcohol.
Sugar may induce cell death.
Sugar can lead to prostate cancer.
Sugar may cause laryngeal cancer.
Sugar may contribute to mild memory loss.
Sugar causes constipation
Sugar can increase the risk of stomach cancer

Sugar can increase the risk of stomach cancer ‘On May 26, 2009, Robert Lustig
gave a lecture called “Sugar: The Bitter Truth,” which was posted on YouTube the
following July. Since then, it has been viewed well over 800,000 times, gaining
new viewers at a rate of about 50,000
per month, fairly remarkable numbers
for a 90-minute discussion of the
nuances of fructose biochemistry
and human physiology. Lustig is a
specialist on pediatric hormone
disorders and the leading expert in
childhood obesity at the University of
California, San Francisco, School of
Medicine, which is one of the best
medical schools in the country. He
published his first paper on childhood
obesity a dozen years ago, and he has
been treating patients and doing
research on the disorder ever since... If
Lustig is right, then our excessive
consumption of sugar is the primary reason that the numbers of obese and
diabetic Americans have skyrocketed in the past 30 years.
The number of viewers Lustig has attracted suggests that people are paying
attention to his argument... The phrase Lustig uses when he describes this
concept is “isocaloric but not isometabolic.” This means we can eat 100 calories
of glucose (from a potato or bread or other starch) or 100 calories of sugar (half
glucose and half fructose), and they will be metabolized differently and have a
different effect on the body.

The calories are the same, but the metabolic consequences are quite different...
This correlation between sugar consumption and diabetes is what defense
attorneys call circumstantial evidence. It’s more compelling than it otherwise
might be, though, because the last time sugar consumption jumped markedly in
this country, it was also associated with a diabetes epidemic...’
(https://www.youtube.com/watch?v=dBnniua6-oM).
Here are some hard facts. When considering rates of obesity among different
racial/ethnic groups, notable differences exist (S. E. Anderson & Whitaker, 2009;
Flegal, Carroll, Ogden, & Curtin, 2010; D. S. Freedman et al., 2005a; Harris,
Perreira, & Lee, 2009; Ogden, Flegal, Carroll, & Johnson, 2002; Ogden, Lamb,
Carroll, & Flegal, 2010).
For instance, prevalence data from 2007-2008 reveal that among Hispanic
children, 14.2% of those aged 2-5 and 25.1% of those aged 6-11 are obese
compared to 9.1% and 19% of white children in the same age groups (Ogden,
Carroll, Curtin, Lamb, & Flegal,
2010). The National Center for Health
Statistics estimates show that
between 1988-1994 and 2007-2008,
the obesity prevalence
among Hispanic boys dramatically
increased from 14 .1% to 26.8%
(Ogden & Carroll, 2010). Among
boys of other racial/ethnic
groups, the obesity prevalence has
also increased but not as dramatically. For instance, non- Hispanic white boys
have experienced an increase from 11.6% to 16.7% and non-Hispanic black boys
have experienced an increase by 10.7% to 19.8% (Ogden & Carroll, 2010).

Among boys of other racial/ethnic groups, the obesity prevalence has also
increased but not as dramatically. For instance, non- Hispanic white boys have
experienced an increase from 11.6% to 16.7% and non-Hispanic black boys have
experienced an increase from 10.7% to 19.8% (Ogden & Carroll, 2010).
Among girls from different racial/ethnic groups, Hispanic girls are the second
heaviest with non-Hispanic black girls being the heaviest (Ogden & Carroll, 2010).
Datum show that between 1988-1994 and 2007-2008, the obesity prevalence for
Hispanic girls increased from 13.4 to 17.4% compared to non-Hispanic black girls
who experienced a 16.3% to 29.2% increase during the same period. Capitalism,
agriculture and food production is hard to match. Profit makes capital indifferent
to the qualitative aspect of life unless it can make short profit. Rational capitalist
will produce unhealthy food as long as it is more profitable than healthy food.
ARTHRITIS: According to Arthritis foundation, Arthritis literally
means joint inflammation. But the
term is often used to refer to any of
the more than 100 diseases that
affect the joints – where two or
more bones meet to allow
movement. Currently, there more
than 50 million people diagnosed
with arthritis in the United States.

Arthritis and diabetes are not directly related, but the diseases often overlap. In
fact, recent reports from the Centers for Disease Control and Prevention (CDC)
found that more than half (52 percent) of people with diabetes also have arthritis.
Often people who experience the pain of arthritis are unaware of the connection
between pain and sugar, something rarely mentioned by medical practitioners.
But it is a simple question of bio chemistry. David Gillespie in his book sweet
poison refers to sugar as a poison to our system and is the number one block to
weight loss. It is important to understand which sugars are a problem. Basically all
carbohydrates break down to sugar when metabolized. It doesn’t matter whether
it is candy or potato in the end it’s all the same. But it is the rate that this
breakdown occurs that is of interest to the arthritis sufferer.
Heart: In a an article published in Bloomberg it was mentioned that
'People whose sugar intake is about a quarter or more of their total daily calories
had twice the risk of dying
from heart disease than
those who whose intake
was 7 percent, according
to the research in JAMA
Internal Medicine. For
those whose intake of
added sugar was about 19
percent, their risk of dying
from heart disease was
about 38 percent higher.
Today’s study is the first to
link on a national level the
amount of sugar American adults eat to their risk of dying from heart disease
after taking into account weight, age, health, exercise and diet, said lead study
author Quanhe Yang, an epidemiologist at the U.S. Centers for Disease Control
and Prevention. Research has already linked sugar consumption to diabetes,
weight gain and obesity.

“Too much sugar can make you fat; it can also make you sick, sick from diseases
like cardiovascular disease, which is the No. 1 killer in America,” according to
Laura Schmidt, a school of medicine professor at the University of California at
San Francisco, “Small amounts of sugar are fine. It’s consuming massive amounts
of sugar that’s a growing problem in America.” Heart disease, which can cause
heart attack, chest pain and heart failure, is the leading cause of death worldwide
for both men and women and kills more than 600,000 Americans each year,
according to the Atlanta-based CDC. According to the Atlanta-based CDC there is
no specific national guideline for sugar consumption.
The Institute of Medicine recommends sugar be less than 25 percent of total
calories, the World Health Organization recommends less than 10 percent, while
the American Heart Association suggests limiting sugar to less than 150 calories a
day for men and less than 100 calories a day for women.
Researchers in the study looked at data from several National Health and
Nutrition Examination Surveys, which provides nationally representative
information on U.S. adults. They found that U.S. adults consumed about 14.9
percent of daily calories from added sugar in 2005-2010, down from 16.8 percent
in 1999-2004.

For most U.S. adults, added sugar made up 10 percent or more of their daily
calories during 2005-2010 and for 10 percent of people, sugar made up 25
percent or more of their daily calories.
Added sugar: One of the main sources of the energy is
the added sugar, which doesn’t contain any micronutrient but calories. Sugar is
generally the cheapest and most accessible calorie which can make excessive
appetite and quasi addictive. That is why the more sugar we consume the more
sugar we want, so more processed food are getting sweeter and sweeter. This
opportunity is exploited by the soft drink manufacturers. Drink is a really good
example for empty calories, sometimes called liquid candy; it contains almost only
added sugar and no other micronutrients.
In Canada, childhood obesity has nearly tripled in the past 30 years. In Japan,
childhood obesity has doubled in just a decade – while the incidence of adult
obesity has remained steady. This is because, while adults continue to eat their
traditional Japanese diet, children in Japan are now being raised on our heavily
marketed sugar-heavy “western” diet. We can blame the food manufacturers and
marketers. But even more, we can blame ourselves.
It is shameful that our current generation of children
is the first that will not live as long as their parents!
And that their parents are the ones who are actively
doing this to them, by loading them up with sugar.

In Canada, childhood obesity has nearly tripled in the past 30 years. In Japan,
childhood obesity has doubled in just a decade – while the incidence of adult
obesity has remained steady. This is because, while adults continue to eat their
traditional Japanese diet, children in Japan are now being raised on our heavily
marketed sugar-heavy “western” diet. We can blame the food manufacturers and
marketers. But even more, we can blame ourselves.
REAL LIFE STORIES
Here is another story from someone who was successful to emerge a winner: “I’ll
admit it, I was addicted to sugar throughout my childhood, my teens, my twenties. It
was used as a reward food in our home. Saturday was known as “candy day.” If we
had been good that week, we got a chocolate bar and a can of pop (sadly, that is
now daily fare for so many North American kids). Even after I left home, sugar
remained a reward food and a comfort food for me – a treat for completing a big
university assignment, or to cheer me up if I was feeling down. Through my thirties, I
decided to cut down on the sugar. I honestly cannot say what really motivated me
to do that. I guess I started noticing that I would feel lethargic after a big chocolate
chip cookie pig-out. And the logical side of my brain started to realize that sugar had
not been available in such quantities for the bulk of humankind’s existence that our
bodies were not evolved to eat it and I wondered what it might be doing to me. And
now, I rarely eat sugar. Yes, it took years of willpower to get to this stage – but I
have broken the addiction. It is no longer a matter of willpower. I no longer desire it.
Truly!”
A bubbling young boxer writes, "Help me! I thought I was finally getting a handle on
my weight issue but the sugar is killing me. I had an awful day. I won't even tell you
what I ate today because it is just so unbelievable. All I will say is that 90% of my
food today consisted of sugar! I really, really need some help getting past these
cravings. I am no doubt a sugar addict. If I could get past this there is no doubt that I
will reach my goal."

The American Journal of Clinical Nutrition published a research paper in it 2007
issue. It was about 'Potential role of sugar (fructose) in the epidemic of
hypertension, obesity and the metabolic syndrome, diabetes, kidney disease, and
cardiovascular disease1,2,3'. The research was conducted by Richard J Johnson,
Mark S Segal, Yuri Sautin, Takahiko Nakagawa, Daniel I Feig, Duk-Hee Kang,
Michael S Gersch, Steven Benner, and Laura G Sánchez-Lozada. 'This study
concluded that sugar intake, and particularly that of fructose, may have an
important participatory role in the current cardio renal disease epidemic and may
also explain why certain subgroups, such as African Americans, are particularly
prone to disease. This pathway may well be mediated, in part, by the unique
ability of fructose to raise uric acid. Fructose has a role in the epidemic of
cardiovascular disease, then a number of predictions should arise from future
studies. First, fructose intake will be a risk factor for hypertension, insulin
resistance, hypertriacylglycerolemia, obesity, type 2 diabetes, preeclampsia,
chronic kidney disease, stroke, cardiovascular disease, and mortality'.
Here again are some facts and figures:
Excess weight, especially obesity, has been
associated with increased risk for type 2
diabetes, high blood pressure, high
cholesterol, coronary heart disease (CHD),
and stroke (D. Thompson, Edelsberg,
Colditz, Bird, & Oster, 1999). Obesity has
also been associated with an increased
susceptibility to different cancers (e.g., breast, colon) (Calle & Thun, 2004), liver
and gallbladder disease (Must et al., 1999), sleep apnea and breathing
complications (Wolk, Abu, & Shamsuzzaman, 2003), and reproductive health
problems (Pasquali, Pelusi, Genghini, Cacciari, & Gambineri, 2003).

Excess weight has also been associated with several psychological problems and
mental health conditions, such as low self-esteem (W. Dietz, 1998), depression
(Luppino et al., 2010), and eating disorders (NCCDPHP, 2011; Neumark-Sztainer et
al., 2006). Similarly in children, obesity has been associated with increased risk of
asthma and sleep apnea (Sutherla nd, 2008), type 2 diabetes (Whitlock, Williams,
Gold, Smith, & Shipman, 2005), cardiovascular disease (D. S. Freedman, Mei,
Srinivascan, Berenson, & Dietz, 2007), and social stigmatization (Sikorski et al.,
2011).
REFINED SUGAR: In 1957, Dr. William Coda Martin
tried to answer the question: When is a food a food and when is it a poison? His
working definition of "poison" was: "Medically: Any substance applied to the
body, ingested or developed within the body, which causes or may cause disease.
Physically: Any substance which inhibits the activity of a catalyst which is a minor
substance, chemical or enzyme that activates a reaction."1 The dictionary gives an
even broader definition for "poison": "to exert a harmful influence on, or to
pervert".
Refined Sugar: Unless these life forces are present, the body cannot utilize this
refined starch and carbohydrates. Nature is the best creator; it supplies these
elements in every plant in sufficient quantities so that metabolism occurs easily in
that particular plant, leaving no excess for any other carbohydrates. Incomplete
carbohydrate metabolism results in the formation of 'toxic metabolite' such as
pyruvic acid and abnormal sugars containing five carbon atoms. Pyruvic acid
accumulates in the brain and nervous system and the abnormal sugars in the red
blood cells. These toxic metabolites interfere with the respiration of the cells.
They cannot get sufficient oxygen to survive and function normally. In time, some
of the cells die. This interferes with the function of a part of the body and is the
beginning of degenerative disease

SUGAR IS TOXIC TO YOUR BODY:
For humans refined sugar is lethal because it provides 'naked or empty' calories,
no such natural minerals are present in refined sugar as found in sugar-cane. It
drains and leaches the
body of precious
vitamins and minerals
through the demand of its
digestion, detoxification
and elimination makes upon one's entire system and drains the human body of
vitamins and minerals. Sugar taken every day produces a continuously over acid
condition, and more and more minerals are required from deep in the body in the
attempt to rectify the imbalance.
Sugar was classified as a poison by Dr. Martin because
sugar has been depleted of its true life forces, the
vitamins and minerals. And ' What is left consists of
pure, refined carbohydrates.'

Finally, in order to protect the blood, so much calcium is taken from the bones
and teeth that decay and general weakening begin. If used in excess, refined
sugar affects every organ in the body, it is stored in form of glucose in the liver,
the capacity of which is limited and excess amount of refined sugar makes the
liver expand like a balloon. Once the liver is filled with maximum capacity, the
excess glucose is returned to the blood stream in the shape of fatty acids and
taken to every part of
the body and stored mostly
in the belly, the buttocks,
the breasts and thighs.
The fatty acids are then
distributed among active
organs, such as the heart
and kidneys. These begin
to slow down; finally their
tissues degenerate
and turn to fat. The whole body is affected by their reduced ability, and abnormal
blood pressure is created. The nervous system is partially affected; and organs
governed by it, such as the small brain, become inactive. The circulatory and
lymphatic systems are invaded, and the quality of the red corpuscles starts to
change. An overabundance of white cells occurs, and the creation of tissue
becomes slower. Our body's tolerance and immunizing power becomes more
limited, so we cannot respond properly to extreme attacks, whether they are
cold, heat, mosquitoes or microbes.
It has been proved that excess use of refined sugar strongly effects on the
functions of brain.

Brain responses to glucose and fructose ingestion show a distinctly different
pattern. Glucose reduced blood flow and activity in brain regions that control
appetite and reward (shown in blue at left). In contrast, appetite and reward
regions remained active after fructose ingestion but activity in memory and
sensory perception (shown in blue at right) was suppressed. These images
represent composite data from 20 healthy adult volunteers.
(Yale University Photo)
To understand how, it is important to know that glutamic acid is the key to
orderly brain functions; this is found in many vegetables. A major role is played by
B-vitamins which divide glutamic acid into
antagonistic-complementary compounds
which produce a "proceed" or "control"
response in the brain. Vitamins are also
manufactured by symbiotic bacteria which
live in our intestines. If refined sugar intake
is excessive, these bacteria start to die
away or wither, thus depleting the stock of
B-vitamins and our ability to remember and
or calculate is lost.

There is a historic fact of an incident that occurred in 1793. The story of the
shipwrecked sailors when their vessel carrying a cargo of sugar was shipwrecked,
the five surviving sailors were finally rescued after being marooned for nine days.
They were in a wasted condition due to starvation, having consumed nothing but
sugar and rum.
The eminent French physiologist F.
Magendie was inspired by that incident to
conduct a series of experiments with
animals, the results of which he published
in 1816. In the experiments, he fed dogs a
diet of sugar or olive oil and water. All the
dogs wasted and died. The shipwrecked
sailors and the French physiologist's
experimental dogs proved the same point.
As a steady diet, sugar is worse than
nothing. Plain water can keep you alive for
quite some time. Sugar and water can kill
you. From that day to this, the sugar industry has invested millions of dollars in
behind-the-scenes, subsidized science. The best scientific names that money
could buy have been hired, in the hope that they could one day come up with
something at least pseudo-scientific in the way of glad tidings about sugar. It has
been proved, however, that (1) sugar is a major factor in dental decay; (2) sugar in
a person's diet does cause overweight removal of sugar from diets has cured
symptoms of crippling, worldwide diseases such as diabetes, cancer and heart
illnesses.

All foods contain some nutrients in the way of proteins, carbohydrates, vitamins
or minerals, or all of these. Sucrose contains caloric energy, period. The "quick"
energy claim the sugar pushers talk about, which drives reluctant doughboys over
the top and drives children up the wall, is based on the fact that refined sucrose is
not digested in the mouth or the stomach but passes directly to the lower
intestines and thence to the bloodstream. The extra speed with which sucrose
enters the bloodstream does more harm than good. "Made from natural
ingredients", the television sugar-pushers tell us about product after product. The
word "from" is snot accented on television. It should be. Even refined sugar is
made from natural ingredients. There is nothing new about that. The natural
ingredients are cane and beets. But that four-letter word "from" hardly suggests
that 90 per cent of the cane and beet have been removed. Heroin, too, could be
advertised as being made from natural ingredients.
The opium poppy is as natural as the sugar beet. It's what man does with it that
tells the story. If you want to avoid sugar in the supermarket, there is only one
sure way. Don't buy anything unless it says on the label prominently, in plain
English: "No sugar added". Use of the word "carbohydrate" as a "scientific" word
for sugar has become a standard defense strategy with sugar pushers and many
of their medical apologists.

SUGARCANE AND REFINED SUGAR
THE GOOD AND THE UGLY: An interesting
observation about sugar was made 100 years ago during the building of the
Panama Canal. Many
workers from the sugar-growing
Dominican Republic applied
to work on it, and they were all
tested for diabetes which
was known to be very common
there. Surprisingly, none
was found to have it. Further
investigation revealed that only
the rich Dominicans had
diabetes. They ate white sugar, lots of it, while the poor people chewed sugar
cane. Sugar cane juice is full of the minerals needed for carbohydrate metabolism.
Eating the carbohydrate without them is asking for trouble.
ADDED SUGAR
A NEW PHENOMENON:Action on Sugar’ states that:
Added sugar is a very recent phenomenon and only occurred when sugar,
obtained from sugar cane, beet and corn became very cheap to produce. No
other mammal eats added sugar and there is no requirement for added sugar in
the human diet. This sugar is a totally unnecessary source of calories, gives no
feeling of fullness and is acknowledged to be a major factor in causing obesity and
diabetes both in the UK and worldwide.

Humans have no dietary requirement for added sugar. Dr. Aseem Malhotra, the
science director of ‘Action on Sugar’, emphasizes that the body does not require
carbohydrates from sugar added to foods (15). Dr. Malhotra states that sugar is in
fact ‘essential to food industry profits and lining the pockets of its co-opted
partners’. The sugar/food industry has tremendous power, sponsoring high-
profile sporting events, gaining celebrity endorsements, and employing
psychological techniques in their ubiquitous advertising. Maliciously, they target
children, who are vulnerable to advertising and to giving in to a sweet tooth.
SUGARS naturally occurring in fruits, vegetables and dairy are OKAY but SUGARS
removed from their original source and ADDED to foods, we need to be wary of.
There are many things wrong with the modern diet… but the massive amounts of
added sugar may just be the worst. Numerous studies show that sugar, more than
any other ingredient in the diet, may be driving some of the world’s leading
killers… including heart disease, diabetes and even cancer.
POWERFUL Evidence for the “Big
Tobacco”-style marketing tactics used by the sugar industry has recently been
uncovered by an American dentist named Christin Couzens. A couple of years ago,
Cristin Kearns Couzens is a Senior Consultant at the University of Colorado Center
for Health Administration and an Acting Instructor at the University of
Washington School of Dentistry, (16) noticed a funny thing while at a dental
conference on diabetes and gum disease – sugar was not once mentioned as a
cause of either health problem by any of the conference speakers.

This incident began her on a journey of research into sugar industry archives. One
of the most staggering things Couzens found was documentation of three sugar
executives receiving an award called “The Silver Anvil” – for “excellence in the
forging of public opinion”. In the 1970’s, these men had launched a highly
successful campaign to save the public image of sugar when scientific evidence of
its ill health effects had begun to emerge – with the eventual end results of the
American Heart Association and American Diabetes Associations approving sugar
as part of a healthy diet.
Deploying industry scientists and influencing academia
Another common tactic of sugar interests—when the only studies they can find
unambiguously refute their own assertions—is to deploy their own scientists to
dispute mainstream science and repeat industry talking points. In another letter
to the DGAC, the GMA chides the committee for an incomplete review of the
available science and proffers a list of scientists with whom the committee should
consult. All five scientists named have food industry conflicts of interest on sugar
[links to form page; enter scientist’s name in the form to see conflicts]. Theresa A.
Nicklas received support from the Sugar Association; Joanne L. Slavin was funded
by General Mills; and G. Harvey Anderson received support from General Mills,
Archer Daniels Midland, and unrestricted funding from the Sugar Association and
the Canadian Sugar Institute. In 2014, the other two, John Sievenpiper and Roger
Clemens, appeared on an industry “sponsored satellite program” organized at a
biology conference by James Rippe, an infamous figure paid $41,000 a month—
among other conflicts of interest—by the Corn Refiners Association to produce
and publish research that aligns with the trade group’s position on high fructose
corn syrup and health (Deborah Bailin, former analyst, Center for Science &
Democracy-
(http://blog.ucsusa.org/deborah-bailin/big-sugar-is-watching-you-four-ways-the-
food-industry-is-trying-to-rig-the-game-635).

There is hardly an internet site that isn't made out of whole cloth on this subject.
Usually they inform you that Columbus took the chocolate bean back to Spain,
that's why we all drink chocolate and so forth. Columbus didn’t. He saw
chocolate beans but he didn't have the farthest idea what they were. Here is a
guy who thought that it was off the coast of China after all. He never saw a
chocolate being used and it goes on and on and on.
Chocolates were once called the food of the gods. The Mayan Indians held cocoa
beans in high regard. Images of cocoa pods were carved into the walls of their
elaborate stone temples, and Mayan writings refer to cacao as “food of the gods.”
It was the Mayans who first created a beverage from crushed cocoa beans which
was enjoyed by royalty and shared at sacred ceremonies. Every single Maya
cylindrical vase that we know of like that contained chocolate because it says so
on the hieroglyphic inscription along the rim. According to National Geographic “
According to records of the time, a rabbit could be purchased for four cocoa
beans. It's a tree called Theobroma Cacao: Theobroma, meaning food of the gods
in Greek, and Cacao, C-A-C-A-O, being the real name of chocolate.
Cacao tree is an understory tree. It grows in the tropical forests but underneath a
canopy of higher trees and looks like a sprawling and squiggly looking thing..

canopy of higher trees and looks like a sprawling and squiggly looking thing
Cacao tree produces flowers all over its trunk and on the larger branches these
tiny little flowers, which are no bigger than a tack and they’re little, white,
purplish-white flowers and thousands of them on the trunk. A few of these get
themselves pollinated properly by midges that are what pollinates the tree.
Throughout the year, the tree trunk and major branches sprout, clusters of tiny,
waxy pink or white five-petaled blossoms. Of the thousands of flowers that grow
on a single tree, only 3-to-10 percent are pollinated by tiny flies and other insects.
The pollinated flowers develop into mature fruit about six months later the pods
that contain cocoa beans.
According to records of the time, a rabbit could be purchased for four cocoa
beans. It's a tree called Theobroma Cacao: The obroma, meaning food of the gods
in Greek, and Cacao, C-A-C-A-O, being the real name of chocolate.

canopy of higher trees and looks like a sprawling and squiggly looking thing. Cacao
tree produces flowers all over its trunk and on the larger branches these tiny little
flowers, which are no bigger than a tack and
they’re little, white, purplish-white flowers and
thousands of them on the trunk. A few of these get
themselves pollinated properly by midges that
are what pollinates the tree. Throughout the year,
the tree trunk and major branches sprout, clusters of tiny, waxy pink or white
five-petaled blossoms. Of the thousands of flowers that grow on a single tree,
only 3-to-10 percent are pollinated by tiny flies and other insects. The pollinated
flowers develop into mature fruit about six months later the pods that contain
cocoa beans.
The cocoa pods are a rather unusual site, growing directly from the trees trunk
and major branches. The pods are oval, from 7-to-14 inches long. At first, the
pods are green or maroon in color. The green pods generally ripen to a bright
yellow-gold and the maroon pods become orange or yellow-orange. If you cut
these pods, the right pods open, which are sort of like the size of a small tiny
football, you will find inside the seeds covered with a delicious white pulp. It
really is good. Each tree produces about 20 pods and each pod contains between 20
and 60 seeds. In order to produce one kilograms of cocoa paste about 10 pods are
required. Healthy mature pods will eventually rot on the tree unless picked by an
animal or farmer. When the pods ripen they turn from green or yellow to orange or
red.

Consumption trends: According to research
firm Markets and Markets: Chocolate is an $83 billion a year business, That
makes the industry's value larger than the Gross Domestic Product (GDP) of more
than 130 nations on earth, World Bank figures show. Europeans account for
nearly half of all the chocolate the world eats, according to the International
Cocoa Organization. The average Brit, Swiss or German will each eat around 11
kilograms (24 pounds) of chocolate a year. A UK study by research group Mintel
revealed 91% of all women admit to eating chocolate – with the men not far
behind at more than 87%.

CHOCOLATE TIMELINE:
1868 - Richard Cadbury makes the first Valentine’s Day box of chocolates
1890 - Hershey milk chocolate bar was made.
1890 - The first Hershey milk chocolate bar is invented by Milton S. Hershey.
1907 - Hershey Company makes Hershey Kisses
1908 - Toblerone chocolate is invented by a man named Theodore Tobler
1923 - Milky Ways were invented and designed to taste like Malted Milk, made by
the Mars family.
1925 - Mr. Goodbar were created and are known for the combination of creamy
milk chocolate and crunchy peanuts
1930 - Snickers were designed and were named after the family’s horse.
1933 - Kraft Caramels were made
1992 - Dove dark chocolate bars are made.

 Chocolate Is Not a Significant Cause of Migraine Headaches
 While some foods may be associated with the onset of migraine headaches,
one recent study suggests that chocolate is not a significant cause of
migraines. The study, conducted at the Pittsburgh State University, placed
63 women prone to get migraines on diets that included chocolate or the
chocolate substitute, carob. Chocolate proved to be no more likely than
carob to trigger a headache (Cephalgia, 1997; 17:855-862). The cause of
migraines appears to be linked to hormone levels, and scientists continue
to study its causes.
 Chocolate Does Not Cause Obesity
 Neither chocolate nor any other food causes obesity. When calorie intake
exceeds calories burned through activity, a person gains weight. Studies
conducted on the calorie contribution of foods found that chocolate
contributes only 0.7-to1.4 percent of calories to the average American diet
(Am. Journal of Clinical Nutrition,1994;60:S1060-S1067
 Chocolate Contains Nutrients Everyone Needs Chocolate not only tastes
great, it also contains some important nutrients. A 1.4 ounce milk chocolate
bar contains protein, 15 percent of the daily requirement for the B vitamin
riboflavin, and 9 percent of the daily requirement for calcium and 7 percent
of the Daily Value for iron. It also is an excellent source of copper.
 Chocolate with almonds or peanuts boosts its nutritional value, especially
for protein.

 Chocolate with almonds or peanuts boosts its nutritional value, especially
for protein.
 Chocolate milk is an excellent source of many nutrients. Low-fat chocolate
milk (2 percent fat) contains less fat than whole milk while providing more
zinc, potassium, niacin and riboflavin than whole milk or plain 2 percent
milk. For other nutrients, plain milk and chocolate milk are about the same
Portion sizes have increased, and “king size”, pre-packaged, ready-to-eat snacks
are widely available. Readers have probably seen chocolate bars taped to bottles
of soft drinks and foot-long sandwiches. And smaller portion sizes are often not
on offer.
'Chocolate has an effect on the brain similar to opium,
according to a study that found amazing comparisons
between obese people and drug addicts.' The findings of
the University of Michigan researcher and her team have
been published in the US journal Current Biology. In their
paper, the scientists concluded: ‘Opioid circuitry... could
in this way participate in normal motivations and
perhaps even in generating intense pathological levels of
motivation to over consume reward in binge eating
disorders, drug addiction and related compulsive
pursuits.’ In United States and other countries,
advertising and promotional activities by profit-greedy
companies promote obesity by providing more frequent
opportunities for excessive consumption of food and
encouraging sedentary lifestyle

Coca Cola which was earlier sold in approximately 200 ml bottles is now sold in
600 ml to 1000 ml bottles for individual consumption. Larger-sized chocolate bars
and packets of crisps encourage excessive consumption while giving the
impression that we’re getting better value for money.
An independent study in the UK predicted that occurrences of obesity may rise to
more than 50% by the year 2020. Statistics, lawmakers & the medical world have
proposed that confectioners should not be sold anymore in the pharmacies as
being practiced in many corners of the world. Aside from being linked to obesity,
chocolates are also suspected to be one causative factor triggering diabetes. This
proposition is still under consideration due to the vast studies that are still in
progress to prove the same.
FOUND GUILTY
In an article by
Seth Heyman
which was
published in
Marketing &
Advertising Law,
Marketing Guidelines, Marketing Litigation, U.S.A. the author described an
interesting case: 'In a recent decision by the National Advertising Division of the
Better Business Bureau candy manufacturer Hershey’s was instructed to improve
its advertising to make clear that its Brookside Dark Chocolate line is not made
with pieces of fruit, but rather fruit flavors. Hershey’s competitor Mars, Inc.
challenged its Brookside ads, arguing that the layout and font sizes on the candy’s
packaging misled consumers into believing they were eating real fruit, rather than
fruit flavored juice wrapped in chocolate.

MANIPULATING THE ADVERTISING:
For example, the package described the product as “Brookside Dark Chocolate
Goji with Raspberry Flavors” but the word “Goji” appeared much larger than the
“Raspberry Flavors.” Mars argued that this was calculated to mislead consumers
into believing that the product actually contained real Goji fruit, with added
raspberry flavoring. Mars also pointed out that the package featured pictures of
fresh fruit, and that a television commercial took place at a farm locale, which
further promoted the misleading message. Hershey responded by arguing that
consumers were not misled because the product name itself included the
description fruit “flavors” and text
on the bottom of the package stated,
“Soft fruity flavored centers covered in
smooth dark chocolate.” The
commercial similarly used the
term “flavored” and the country setting
for the ad was selected to
reinforce the “Brookside” name
and logo, which includes a tree and
stream. To make its decision, the NAD
examined the product and its
advertising from a consumer’s
perspective and found that while the
product name did not inherently
convey a message that it contained
real fruit, the layout and font sizes conveyed a contrary message.
The NAD recommended that Hershey’s modify Brookside packaging “to present
the product name in a manner that makes it clear that all of the identified fruits
are in fact ‘flavors’ and not actual pieces of fruit in the product.

In one of the largest product-liability rulings in U.S. history, the Hershey Foods
Corporation was ordered by a Pennsylvania jury to pay $135 billion in restitution
fees to 900,000 obese Americans who for years consumed the company's
fattening snack foods.
"Let this verdict send a clear message to Big Chocolate," said Pennsylvania
Attorney General Andrew Garsten, addressing reporters following the historic
ruling. "If you knowingly sell products that cause obesity, you will pay." The five-
state class-action suit accused Hershey's of "knowingly and willfully marketing
rich, fatty candy bars containing chocolate and other ingredients of negligible
nutritional value."
The company was also charged with publishing nutritional information only under
pressure from the government, marketing products to children, and artificially
"spiking" their products with such substances as peanuts, crisped rice, and
caramel to increase consumer appeal.
Nutella paid just over $3 million to settle a class action lawsuit. Apparently, it had
been misleading consumers to think it was a healthy food. A San Diego mom
thought Nutella would be a good breakfast staple for her 4-year-old daughter
after watching a commercial for the yummy spread. Aside from the fine, Nutella’s
website no longer makes any health claim; it rather focuses on the tag line,
“Breakfast never tasted this good.
In February of 2010, The Center for Science in the Public Interest put together a
lengthy report for the Food and Drug Administration. According to Ethan A. Huff,
the report contains detailed information about food manufacturers making false
or misleading health claims about their products.

Nutella Fined 3 Million Dollars for Misleading About Health.
In February of 2010, The Center for Science in the Public
Interest put together a lengthy report for the Food and
Drug Administration. According to Ethan A. Huff, the
report contains detailed information about food
manufacturers making false or misleading health claims
about their products.
One bar of milk
chocolate that has 1.55
ounces or 44 grams
contains 235 calories, 13
grams of fat, 8 of which
come from saturated fat,
and 221 grams of sugar. One ounce of dark chocolate, or 28.35 grams, contains
156 calories, 9 grams of fat, 5 from saturated fat, and 13 grams of sugar.
Saturated fat elevates blood cholesterol, which puts you at risk for heart disease
and stroke. The added sugar in chocolate has no nutritional value, which can
cause weight gain and heart disease, according to the American Heart
Association. If you’re going to indulge in chocolate, Alice Lichtenstein, a professor
at Tufts University recommends that you cut out other treats on that day or that
you walk an additional 30 minutes to counteract the additional calories you’re
getting.
One milk chocolate bar has 26 grams of carbohydrates and 1 ounce of dark
chocolate has 17 grams, most of which is from sugars or refined carbohydrates.
Refined carbohydrates can cause spikes in your blood sugar, which can make your
body resistant to insulin over time and may lead to Type 2 diabetes.

The excess sugar may also send you to the dentist more often than you’d
like with tooth decay and cavities.
Gastroesophageal reflux is a condition in which the stomach contents come
back up into your esophagus, resulting in heartburn. Chocolate causes your lower
esophageal sphincter to relax, which enables the stomach contents to travel back
upward, giving you that burning sensation behind your chest. The National
Digestive Diseases Information Clearinghouse recommends that you avoid
chocolate to help control GERD.
Caffeine stimulates your central nervous system, which is a why a piece of
chocolate may perk you up when the workday starts to drag, but caffeine has no
nutritional value. If you eat too many caffeine-containing foods such as chocolate,
you may experience rapid heartbeat, anxiety, depression, restlessness, sleep
problems, tremors, nausea and vomiting, according to Medline Plus. Dark
chocolate contains more caffeine than milk chocolate, and both contain
theobromine, which is a substance closely related to caffeine.
$83 billion a year business
According to research firm Markets and Markets: Chocolate is an $83 billion a
year business, That makes the industry's value larger than the Gross Domestic
Product (GDP) of more than 130 nations on earth, World Bank figures show.
Europeans account for nearly half of all the chocolate the world eats, according to
the International Cocoa Organization. The average Brit, Swiss or German will each
eat around 11 kilograms (24 pounds) of chocolate a year. A UK study by research
group Mintel revealed 91% of all women admit to eating chocolate – with the
men not far behind at more than 87%.

Whenever Valentine's Day or Christmas Eve arrives, the chocolate lobby
shows its muscles of power by funding studies which conclude with a result of
their choice and it is nothing new. Here’s a ‘timely’ release promoting the health
benefits of the sugar-delivery system called chocolate. These releases always
come out just before Valentine’s Day, Easter, and Halloween. Just in time for
Valentine’s Day, the American Chemical Society (ACS), the world’s largest
scientific society, released a new Bytesize Science video today featuring five
chemistry facts that highlight why chocolate, in moderation, may be good for you.
The video, produced by the ACS Office of Public Affairs, is available at
www.BytesizeScience.com the video explains how a bar of chocolate contains
hundreds of compounds, many with beneficial properties. Among the videos
“sweet” facts: - You can watch more of it here:
http://www.stonehearthnewsletters.com/that-chocolate-lobby-must-be-
pretty-powerful/nutrition-food-chocolate/#sthash.eSmn0xPM.dpuf
BY CHOCOLATE:
In the 17th Century, the first recorded case of “Death by Chocolate” occurred in
San Cristobal de las Casa, in Chiapas, Mexico (17).

The upper class Spaniards were so addicted to chocolate intake that they refused
a church dictated ban forbidding consumption of drink or food during Mass. In
response, the townspeople refused to uphold this edict and chose to attend
worship services in Convents. The Bishop of Chiapas, who passed the edict, was
found dead due to a mixture of poison that was
secretly added to his daily cup of chocolate.
On the other hand a number of recent studies
have shown that eating chocolate has a positive
influence on human health due to its antioxidant
and anti-inflammatory properties. This includes
reducing blood pressure and improving
insulin sensitivity (a stage in the development of
diabetes). gh levels of chocolate consumption might
be associated with a one third reduction in the risk
of developing heart disease, suggests a study
published online in the British Medical Journal.
1. Krispy Kreme original glazed doughnut …………………………........ 10 g
2. Luna Bar berry almond ……………………………………………...............11 g
3. Froot Loops breakfast cereal 3/4 cup ……………………………….......12 g
4. Ben & Jerry’s vanilla ice cream ……………………………………............16 g
5. Starbucks caffè latte grande 16 oz. …………………………………........17 g

6. Godiva 2 truffles ……………………………………………………..................17 g
7. Subway 6″ sweet onion teriyaki chicken sandwich… ………………17 g
8. Ms. Field’s chocolate chip cookie ………………………………….......... 19 g
9. Tropicana 100% orange juice 8 oz. …………………………………........ 25 g
10. Yoplait original yogurt …………………………………………….............. 27 g
11. Craisins dried cranberries 1/3 cup …………………………………...... 29 g
12. Vitamin Water 20 oz. bottle ………………………………………….........33 g
13. Oscar Mayer Lunchables crackers …………………………….. ...........36 g
14. Coca-Cola Classic 12 oz. can ………………………………………............39 g
15. Sprinkles Cupcake red velvet ……………………………………….......... 45
16. California Pizza Kitchen Thai chicken salad ……………………….... 45 g
17. Jamba Juice blackberry bliss 16 oz. ………………………………….......49 g
18. Odwalla SuperFood 450 ml bottle …………………………………........50 g
22 SPOONFUL OF SUGAR
Average American sugar consumption

Americans are swallowing 22 teaspoons of sugar each day, and it's time to
cut way back, the American Heart Association says. Most of that added sugar
comes from soft drinks and candy. The biggest culprits for the glut of sugar? Soft
drinks by far, followed by candy, cakes, chocolates and pies. With about 8
teaspoons of added sugar, a regular 12-ounce soft drink is enough to make you
obese.
Today most candy and chocolate
brands advertise their product with a
focus on children and teens, and here
is the fruit of their labor" a national
health survey has shown that kids ages
14 to 18 consume an eye-popping 34
teaspoons of added sugar a day."
Wahida Karmally, nutrition director at
Columbia University's Irving Institute
for Clinical and Translational Research,
said that with these guidelines, it's important to remember overall moderation.
Some people, for instance, might be doing fine in their sugar consumption but are
overdoing it on fat. "I don't want people to go back thinking if I just cut back on
teaspoons of sugar I'm going to be very healthy," she said. In any supermarket the
checkout aisle is where you make purchases on impulse, without thinking. You’re
in a hurry, don’t have time or energy to think, and throw a candy bar on the
checkout counter. Most people who make these impulse purchases acknowledge
later that they didn’t even want that candy bar, and it wasn’t even reflective of
their diet or eating habits. But it is still so easy to splurge.

Studies have proven items in checkout aisles can sell at up to a five times higher
rate than items in the regular aisle they should be placed in throughout the
grocery store! Obviously, put junk food in these checkout locations and bam!
Pounds on the waistline. Regularly eating junk food causes obesity and disease.
Because this is well known and studied in the United States, there is no legitimate
reasoning behind allowing these products to be there, when we are our most
vulnerable. But the power of the almighty dollar will always outweigh the public
good.
News misleads: Take the following event (borrowed from Nassim Taleb). A car
drives over a bridge, and the bridge collapses. What does the news media focus
on? The car. The person in the car. Where he came from? Where he planned to
go? How he experienced the crash (if he survived)? But that is all irrelevant.
What's relevant? The structural stability of the bridge. That's the underlying risk
that has been lurking, and could lurk in other bridges. But the car is flashy, it's
dramatic, it's a person (non-abstract), and its news that's cheap to produce. News
leads us to walk around with the completely wrong risk map in our heads. So
terrorism is over-rated. Chronic stress is under-rated. The collapse of Lehman
Brothers is overrated. Fiscal irresponsibility is under-rated. Astronauts are over-
rated. Nurses are under-rated. We are not rational enough to be exposed to the
press.

The Disturbing Truth- Milk, Sugar and Chocolates

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The Disturbing Truth- Milk, Sugar and Chocolates