How sugar is killing us and we are not told the risks

Sumber: http://www.express.co.uk/news/health/401560/How-sugar-is-killing-us-and-we-are-not-told-the-risks

Britain’s leading clinicians have united to demand a radical overhaul in Government dietary advice on added sugar.

Cardiologist Dr Aseem Malhotra said: “Not only has this advice been manipulated by the food industry for profit, but it is actually a risk factor for obesity and diet-related disease.”

He is calling on the Health Department and the UK’s Scientific Advisory Committee on Nutrition to “act swiftly” with stronger warnings about rising obesity and the increasing prevalence of Type 2 diabetes.

Simon Capewell, professor of clinical epidemiology at Liverpool University, added: “The scientific evidence is increasingly clear.

“Refi ned sugars added to junk food and sugary drinks represent a major risk to health.”

He went on: “Tobacco has now been successfully controlled by targeting the ‘three As’ – afford ability, acceptability and accessibility. Surely our kids deserve a similar level of protection from refined sugars?”

In 2003 the World Health Organisation stated that “added sugars” should contribute no more than 10 per cent of total energy intake a day.

Since then this nutritional advice has formed the basis of UK food labelling,

which says total sugars should be no more than 90g a day – equal to 22.5 teaspoons of sugar.

Dr Malhotra, of the Royal Free Hospital in London, last night argued that the advice was “in desperate need of emergency surgery” because it implies this is what people should be consuming, rather than it being an upper limit.

In 2009 the American Heart Association stressed an upper limit of 100 calories a day from added sugar for a woman (six teaspoons) and 150 calories for a man (nine teaspoons).

Dr Malhotra said the food industry “continues to adopt strategies to deny sugar’s role as a major causative factor in what now represents the greatest threat to our health worldwide: diet related disease.”

UK food labels contain information on total sugars per serving, but do not differentiate between sugars intrinsically present and added sugar, Dr Malhotra explains in an article published on bmj.com.

“It is therefore almost impossible for consumers to determine the amount of added sugars in foods and beverages,” he said.

Gavin Partington, director-general of the British Soft Drinks Association, said: “The nutritional content of soft drinks is clearly stated on the label, and nutritionally there is no difference between sugars that are added and those that are naturally occurring: the body treats them as just the same.

“Sugar-sweetened soft drinks provide only two per cent of calories in the average diet, and consumption of soft drinks containing added sugar has been in decline even while obesity rates have been rising.

“We recognise our industry has a role to play in the fight against obesity, which is why soft drinks companies have been reducing the calorie content for many years, and currently more than 60 per cent of all soft drinks contain no added sugar.”

Action On Sugar

Sumber: http://www.actiononsugar.org/

Action on Sugar is a group of specialists concerned with sugar and its effects on health. It is successfully working to reach a consensus with the food industry and Government over the harmful effects of a high sugar diet, and bring about a reduction in the amount of sugar in processed foods. Action on Sugar is supported by 18 expert advisors.
Global expert advisors of Action on Sugar:
Medical expert advisors

• Professor Graham MacGregor, Professor of Cardiovascular Medicine at the Wolfson Institute, Queen Mary University of London and Chairman Action on Sugar
• Dr Aseem Malholtra, Cardiologist and Science Director of Action on Sugar
• Professor Andrew Rugg-Gunn, Co-director of the Human Nutrition Research Centre, Royal Victoria Infirmary, Newcastle
• Professor Aubrey Sheiham, Emeritus Professor of Dental Public Health, School of Life and Medical Sciences, University College London
• Professor David Haslam, Chair at National Obesity Forum
• Professor Jack Cuzick, Institute Director and Head of Centre for Cancer Prevention, Wolfson Institute of Preventive Medicine, Barts & The London School of Medicine, London
• Professor Jack Winkler, Professor of Nutrition Policy (retired), London Metropolitan University, London
• Professor John Wass, Professor of Endocrinology, Oxford University
• Professor Peter Sever, Professor of Clinical Pharmacology & Therapeutics, Faculty of Medicine, National Heart & Lung Institute, Imperial College London
• Professor Philip James, Public Health policy Group and International Obesity Taskforce, London
• Professor Simon Capewell, Professor of Clinical Epidemiology, University of Liverpool
• Professor Sir Nicholas Wald, Professor of Environmental and Preventive Medicine, Wolfson Institute of Preventive Medicine, Barts & The London School of Medicine, London
• Professor Timothy Lang, Professor of Food Policy, City University, London
• Dr Mike Rayner, Director of the British Heart Foundation Health Promotion Research Group, Nuffield Department of Population Health, University of Oxford
• Dr Robert Lustig, Professor of Pediatrics in the Division of Endocrinology at University of California, San Francisco, USA
• Dr Yoni Freedhoff, Assistant professor of Family Medicine, University of Ottawa, Canada

Non-medical expert advisors

• Malcolm Kane, Cambridge Food Control Ltd, Cambridge
• Neville Rigby, Writer, journalist and NGO consultant, former director of policy and public affairs at the International Obesity Task Force
• Tam Fry, Head spokesperson for the National Obesity Forum

Gula pasir adalah makanan yang paling berbahaya?

Gula pasir adalah makanan yang paling berbahaya??

Ketika Anda mempertimbangkan bagaimana sebuah produk makanan dibuat, apa yang dilakukannya dalam tubuh dan efek kesehatan negatif yang dihasilkannya, maka gula pasir putih (rafinasi) pada setiap gramnya adalah salah satu zat yang paling berbahaya yang anda konsumsi. Sebelum melihat konsekuensi kesehatan negatif dari makan gula pasir rafinasi, mari kita melihat bagaimana proses gula pasir di buat yang mungkin akan membuaka wawasan kita mengapa gula pasir sedemikian berbahayanya bagi tubuh kita.

Pada tahun 1500-an dimulai produksi pemurnian gula tebu sehingga bisa lebih mudah diangkut ke luar negeri, terutama kembali ke Eropa. Selama bertahun-tahun, proses tersebut telah menjadi semakin kompleks dan tergantung pada bahan kimia. Berikut adalah apa yang terjadi dari mulai proses pemanenan tebu di ladang sampai menjadi gula pasir yang anda beli di toko lokal anda.
Proses awal setelah pemanenan adalah pemotongan dan penghancuran batang tebu untuk di ambil jus tebu. Cairan ini kemudian dipanaskan sampai mendidih dan di beri pelarut kimia untuk menghilangkan kotoran. Kemudian dipindahkan ke tangki besar dan dipanaskan kembali untuk menguapkan kadar air. proses ini menghasilkan sirup tebal yang ditempatkan dalam mesin centrifuge untuk proses mengubah sirup ke dalam bentuk kristal.
Kristal-kristal ini kemudian diangkut ke sebuah kilang gula di mana kemudian dipanaskan sampai mendidih lagi, dan dicampur kembali dengan bahan kimia pemutih dan bahan bahan kimia lainnya. Kemudian disaring melalui char tulang, yang merupakan bubuk yang terbuat dari tulang sapi atau babi. Setelah penyaringan, sirup ini kemudian disentrifugasi lagi untuk menghasilkan gula putih halus. Brown gula dibuat dengan menambahkan molase sebelum memasukkannya ke dalam centrifuge tersebut.
Mengingat fakta bahwa jus tebu dipanaskan sampai mendidih setidaknya tiga kali (bahkan ada yang sampai 8 kali), dan pencampuran dengan berbagai bahan kimia, disaring melalui tepung tulang sapi / babi???! Untuk kemudian dipaksa mengkristal, maka tidak mengherankan bahwa gula pasir rafinasi telah benar-benar memiliki ketahanan untuk keperluan distribusi produk antar negara.

Namun proses yang sarat dengan bahan kimia tersebut menjadikan gula pasir rafinasi  memiliki nol nilai gizi, juga tidak mengandung mineral, vitamin, serat, enzim ataupun lemak - yang artinya tidak ada nilai bagi tubuh. Sebaliknya itu racun bagi tubuh. Anda dapat hidup lebih lama pada air murni saja, dari pada air yang dicampur dengan gula.

Beberapa fakta menarik gula:

• DR Sir Frederick Banting, penemu co insulin dan peraih Nobel Kesehatan, pada tahun 1929 mencatat bahwa di antara pemilik perkebunan gula yang mengkonsumsi gula pasir rafinasi ditemukan banyak kasus Diabetes, namun justru para petani  perkebunan tebu, yang hanya mengunyah tebu mentah, ia tidak menemukan kasus diabetes.

• Pada tahun 1915, rata-rata konsumsi gula sekitar 7-10 Kg per orang per tahun. Saat ini rata-rata orang mengkonsumsi sekitar 70 kg

• Pada tahun 2002, hampir 132 juta ton gula dikonsumsi di seluruh dunia.

• Gula digunakan dalam penyamakan kulit, tinta printer dan pewarna dan finishing tekstil

• Film botol menggunakan stuntmen dan jendela kaca piring yang terbuat dari gula

• Produsen kimia menggunakan gula untuk  penisilin

• Gula digunakan untuk mengeraskan aspal. Memperlambat pengerasan beton siap-campur dan untuk lem.

• Sekitar 30% dari gula rafinasi berasal dari gula bit. Sisanya berasal dari tebu

• Satu 12 oz. Cola mengandung 11 sendok teh gula.

• Gula adalah salah satu bahan farmasi pertama kali digunakan yang masih bertahan sampai hari ini, untuk menutupi rasa pahit obat-obatan 

Sumber  : 

• http://www.buzzle.com/why refinated sugar is the most dangerous food you can eat 
•  http://gula-pasir-organik.blogspot.com/2011/02/mengapa-gula-pasir-putih-adalah-makanan.html

Konsumsi Gula Bahaya Untuk Jantung?

Jakarta - Pernah mencoba minum kopi atau the tanpa gula? Mungkin terasa sulit untuk pertama kali. Ada baiknya mulai mencobanya. Karena menurut riset terkahir, konsumsi gula berlebihan beresiko tinggi pada penyakit jantung. Bagaimana bisa?
Riset yang baru dipublikasikan oleh  Journal of American Medical Association yang diumumkan bulan April lalu menyebutkan bahwa konsumsi gula beresiko terhadap penyakit jantung.  Tentu saja riset yang dilansir oleh Eatingwell ini menjelaskan bahwa yang dimaksug gula bukanlah gula pasir atau gula putih biasa.
Tanpa Anda sadari semua produk makanan dan camilan ringan selama proses produksi selalu ditambahkan gula. Bentuknya berupa madu, molases, necktar, fructose, glucose, sirop jagung dan semua bentuk olahan gula lainnya. Karena itu sebaiknya waspadalah dengan segala bentuk tambahan gula ini.

Akhir tahun silam,American Heart Associationmenganjurkan agar wanita tidak makan lebih dari 100 kalori dari gula tambhaan atau sekitar 6 sendok teh. Sedangkan laki-laki dianjurkan tidak lebih dari 150 kalori atau 9 sendok teh per hari. Sebagai conton 1 kaleng (360 ml) minuman kola bersoda mengandung 8 sendok teh gula tambahan.

"Penemuan ini memperkuat  rekomendasi AHA untuk mengurangi konsumsi gula," demikian tutur Rachel Johnson, Ph.D., R.D., M.P.H,  Professor Nutrisi, University of Vermont, anggota  American Heart Association Nutrition Committee dan juru bicara AHA

Dalam penelitian yang dilakukan terhadap lebih dari 6.000 orang Amerika yang makan gula tambahan lebih banyak memiliki tingkat HDL - kolesterol baik lebih rendah dan tingkat trigliserida - lemak jahat dalam darah lebih tinggi. Dua hal inilah yang memicu penyakit jantung koroner. Hal yang berlawanan terjadi pada mereka yang mengkonsumsi gula tambahan lebih sedikit.

Sebenarnya tidak terlalu mengejutkan bahwa gula tidak baik untuk kesehatan jantung. Ini merupakan penelitian pertama yang meninjau lebih detil konsumsi gula tambahan dan kandungan lemak darah. Penemuan baru ini membantu riset lain pada gula tambahan dan efeknya pada kesehatan jantung.

Tahun silam AHA merekomendasikan pembatasan konsumsi gula tambahan. Alasannya, terlalu banyak konsumsi gula akan membuat pinggang melebar dan karenanya memicu resiko penyakit jantung. Siapkan Anda mengurangi konsumsi gula?

Sumber :  

• http://food.detik.com/read/2010/05/03/175412/1350379/900/konsumsi-gula-bahaya-untuk-jantung 
• http://gula-pasir-organik.blogspot.com/2011/03/konsumsi-gula-bahaya-untuk-jantung.html

141 Reasons Sugar Ruins Your Health

141 Reasons Sugar Ruins Your Health

(Just Kidding, it’s 143)

By Nancy Appleton PhD & G.N. Jacobs

Excerpted from Suicide by Sugar

Used with permission

1. Sugar can suppress your immune system.
2. Sugar upsets the mineral relationships in the body.
3. Sugar can cause juvenile delinquency in children.
4. Sugar eaten during pregnancy and lactation can influence muscle force production in offspring, which can affect an individual’s ability to exercise.
5. Sugar in soda, when consumed by children, results in the children drinking less milk.
6. Sugar can elevate glucose and insulin responses and return them to fasting levels slower in oral contraceptive users.
7. Sugar can increase reactive oxygen species (ROS), which can damage cells and tissues.
8. Sugar can cause hyperactivity, anxiety, inability to concentrate and crankiness in children.
9. Sugar can produce a significant rise in triglycerides.

10.  Sugar reduces the body’s ability to defend against bacterial infection.
11.  Sugar causes a decline in tissue elasticity and function – the more sugar you eat, the more elasticity and function you lose.
12.  Sugar reduces high-density lipoproteins (HDL).
13.  Sugar can lead to chromium deficiency.
14.  Sugar can lead to ovarian cancer.
15.  Sugar can increase fasting levels of glucose.
16.  Sugar causes copper deficiency.
17.  Sugar interferes with the body’s absorption of calcium and magnesium.
18.  Sugar may make eyes more vulnerable to age-related macular degeneration.
19.  Sugar raises the level of neurotransmitters: dopamine, serotonin, and norepinephrine.
20.  Sugar can cause hypoglycemia.
21.  Sugar can lead to an acidic digestive tract.
22.  Sugar can cause a rapid rise of adrenaline levels in children.
23.  Sugar is frequently malabsorbed in patients with functional bowel disease.
24.  Sugar can cause premature aging.
25.  Sugar can lead to alcoholism.
26.  Sugar can cause tooth decay.
27.  Sugar can lead to obesity.
28.  Sugar increases the risk of Crohn’s disease and ulcerative colitis.
29.  Sugar can cause gastric or duodenal ulcers.
30.  Sugar can cause arthritis.
31.  Sugar can cause learning disorders in school children.
32.  Sugar assists the uncontrolled growth of Candida Albicans (yeast infections).
33.  Sugar can cause gallstones.
34.  Sugar can cause heart disease.
35.  Sugar can cause appendicitis.
36.  Sugar can cause hemorrhoids.
37.  Sugar can cause varicose veins.
38.  Sugar can lead to periodontal disease.
39.  Sugar can contribute to osteoporosis.
40.  Sugar contributes to saliva acidity.
41.  Sugar can cause a decrease in insulin sensitivity.
42.  Sugar can lower the amount of Vitamin E in the blood.
43.  Sugar can decrease the amount of growth hormones in the body.
44.  Sugar can increase cholesterol.
45.  Sugar increases advanced glycation end products (AGEs), which form when sugar binds non-enzymatically to protein.
46.  Sugar can interfere with the absorption of protein.
47.  Sugar causes food allergies.
48.  Sugar can contribute to diabetes.
49.  Sugar can cause toxemia during pregnancy.
50.  Sugar can lead to eczema in children.
51.  Sugar can cause cardiovascular disease.
52.  Sugar can impair the structure of DNA.
53.  Sugar can change the structure of protein.
54.  Sugar can make the skin wrinkle by changing the structure of collagen.
55.  Sugar can cause cataracts.
56.  Sugar can cause emphysema.
57.  Sugar can cause atherosclerosis.
58.  Sugar can promote an elevation of low-density lipoproteins (LDL).
59.  Sugar can impair the physiological homeostasis of many systems in the body.
60.  Sugar lowers enzymes ability to function.
61.  Sugar intake is associated with the development of Parkinson’s disease.
62.  Sugar can increase the size of the liver by making the liver cells divide.
63.  Sugar can increase the amount of liver fat.
64.  Sugar can increase kidney size and produce pathological changes in the kidney.
65.  Sugar can damage the pancreas.
66.  Sugar can increase the body’s fluid retention.
67.  Sugar is the number one enemy of the bowel movement.
68.  Sugar can cause myopia (nearsightedness).
69.  Sugar can compromise the lining of the capillaries.
70.  Sugar can make tendons more brittle.
71.  Sugar can cause headaches, including migraines.
72.  Sugar plays a role in pancreatic cancer in women.
73.  Sugar can adversely affect children’s grades in school.
74.  Sugar can cause depression.
75.  Sugar increases the risk of gastric cancer.
76.  Sugar can cause dyspepsia (indigestion).
77.  Sugar can increase the risk of developing gout.
78.  Sugar can increase the levels of glucose in the blood much higher than complex carbohydrates in a glucose tolerance test can.
79.  Sugar reduces learning capacity.
80.  Sugar can cause two blood proteins – albumin and lipoproteins – to function less effectively, which may reduce the body’s ability to handle fat and cholesterol.
81.  Sugar can contribute to Alzheimer’s disease.
82.  Sugar can cause platelet adhesiveness, which causes blood clots.
83.  Sugar can cause hormonal imbalance – some hormones become underactive and others become overactive.
84.  Sugar can lead to the formation of kidney stones.
85.  Sugar can cause free radicals and oxidative stress.
86.  Sugar can lead to biliary tract cancer.
87.  Sugar increases the risk of pregnant adolescents delivering a small-for-gestational-age (SGA) infant.
88.  Sugar can lead to a substantial decrease the in the length of pregnancy among adolescents.
89.  Sugar slows food’s travel time through the gastrointestinal tract.
90.  Sugar increases the concentration of bile acids in stool and bacterial enzymes in the colon, which can modify bile to produce cancer-causing compounds and colon cancer.
91.  Sugar increases estradiol (the most potent form of naturally occurring estrogen) in men.
92.  Sugar combines with and destroys phosphatase, a digestive enzyme, which makes digestion more difficult.
93.  Sugar can be a risk factor for gallbladder cancer.
94.  Sugar is an addictive substance.
95.  Sugar can be intoxicating, similar to alcohol.
96.  Sugar can aggravate premenstrual syndrome (PMS).
97.  Sugar can decrease emotional stability.
98.  Sugar promotes excessive food intake in obese people.
99.  Sugar can worsen the symptoms of children with attention deficit disorder (ADD).

1. Sugar can slow the ability of the adrenal glands to function.
2. Sugar can cut off oxygen to the brain when given to people intravenously.
3. Sugar is a risk factor for lung cancer.
4. Sugar increases the risk of polio.
5. Sugar can cause epileptic seizures.
6. Sugar can increase systolic blood pressure (pressure when the heart is contracting).
7. Sugar can induce cell death.
8. Sugar can increase the amount of food that you eat.
9. Sugar can cause antisocial behavior in juvenile delinquents.
10. Sugar can lead to prostate cancer.
11. Sugar dehydrates newborns.
12. Sugar can cause women to give birth to babies with low birth weight.
13. Sugar is associated with a worse outcome of schizophrenia.
14. Sugar can raise homocysteine levels in the bloodstream.
15. Sugar increases the risk of breast cancer.
16. Sugar is a risk factor in small intestine cancer.
17. Sugar can cause laryngeal cancer.
18. Sugar induces salt and water retention.
19. Sugar can contribute to mild memory loss.
20. Sugar water, when given to children shortly after birth, results in those children preferring sugar water to regular water throughout childhood.
21. Sugar causes constipation.
22. Sugar can cause brain decay in pre-diabetic and diabetic women.
23. Sugar can increase the risk of stomach cancer.
24. Sugar can cause metabolic syndrome.
25. Sugar increases neural tube defects in embryos when it is consumed by pregnant women.
26. Sugar can cause asthma.
27. Sugar increases the chances of getting irritable bowl syndrome.
28. Sugar can affect central reward systems.
29. Sugar can cause cancer of the rectum.
30. Sugar can cause endometrial cancer.
31. Sugar can cause renal (kidney) cell cancer.
32. Sugar can cause liver tumors.
33. Sugar can increase inflammatory markers in the bloodstreams of overweight people.
34. Sugar plays a role in the cause and the continuation of acne.
35. Sugar can ruin the sex life of both men and women by turning off the gene that controls the sex hormones.
36. Sugar can cause fatigue, moodiness, nervousness, and depression.
37. Sugar can make many essential nutrients less available to cells.
38. Sugar can increase uric acid in blood.
39. Sugar can lead to higher C-peptide concentrations.
40. Sugar causes inflammation.
41. Sugar can cause diverticulitis, a small bulging sac pushing outward from the colon wall that is inflamed.
42. Sugar can decrease testosterone production.
43. Sugar impairs spatial memory.
44. Sugar can cause cataracts.

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1. Sanchez, A, et al. “Role of Sugars in Human Neutrophilic Phagocytosis.” Am J Clin Nutr. Nov 1973; 261: 1180-1184.
2. Bernstein, L et al. “Depression of Lymphocyte Transformation Following Oral Glucose Ingestion.” Am J Clin Nutr. 1997; 30: 613.
3. Schauss, A. Diet, Crime and Delinquency. (Berkley, CA: Parker House, 1981).
4. Bayol, S.A “Evidence that a Maternal ‘Junk Food’ Diet during Pregnancy and Lactation Can Reduce Muscle Force in Offspring.” Eur J Nutr. Dec 19, 2008.
5. Rajeshwari, R, et al. “Secular Trends in Children’s Sweetened-beverage Consumption (1973 to 1994): The Bogalusa Heart Study.” J Am Diet Assoc. Feb 2005; 105(2): 208-214.
6. Behall, K. “Influence of Estrogen Content of Oral Contraceptives and Consumption of Sucrose on Blood Parameters.” Disease Abstracts International.1982; 431-437. POPLINE Document Number: 013114.
7. Mohanty, P., et al. “Glucose Challenge Stimulates Reactive Oxygen Species (ROS) Generation by Leucocytes.” J Clin Endocrin Metab. Aug 2000; 85(8): 2970-2973.
Couzy, F., et al. “Nutritional Implications of the Interaction Minerals.”Progressive Food & Nutrition Science. 1933; 17: 65-87.
8. Goldman, L et al. “Behavioral Effects of Sucrose on Preschool Children.” J Abnorm Child Psy. 1986; 14(4): 565-577.
9. Scanto, S. and Yudkin, J. “The Effect of Dietary Sucrose on Blood Lipids, Serum Insulin, Platelet Adhesiveness and Body Weight in Human Volunteers.” Postgrad Med J. 1969; 45: 602-607.
10. Ringsdorf, w., Cheraskin, E., and Ramsay. R “Sucrose, Neutrophilic Phagocytosis and Resistance to Disease.” Dental Survey. 1976; 52(12): 46-48.
11. Cerami, A, et al. “Glucose and Aging.” Scientific American. May 1987: 90.
Lee, A T. and Cerami, A “The Role of Glycation in Aging.” Annals N Y Acad Sci. 663: 63-67.
12. Albrink, M. and Ullrich, LH. “Interaction of Dietary Sucrose and Fiber on Serum Lipids in Healthy Young Men Fed High Carbohydrate Diets.” Clin Nutr.1986;43: 419-428.
Pamplona, R, et al. “Mechanisms of Glycation in Atherogenesis.” Medical Hypotheses. Mar 1993; 40(3): 174-81.
13. Kozlovsky, A, et al. “Effects of Diets High in Simple Sugars on Urinary Chromium Losses.” Metabolism. Jun 1986; 35: 515-518.
14. Takahashi, E. Tohoku, University School of Medicine. Wholistic Health Digest. Oct 1982: 41.
15. Kelsay, L et al. “Diets High in Glucose or Sucrose and Young Women.” Am J Clin Nutr. 1974; 27: 926-936.
Thomas, B. L et al. “Relation of Habitual Diet to Fasting Plasma Insulin Concentration and the Insulin Response to Oral Glucose.” Hum Nutr Clin Nutr. 1983; 36C(1): 49-51.
16. Fields, M., et al. “Effect of Copper Deficiency on Metabolism and Mortality in Rats Fed Sucrose or Starch Diets.” Am J Clin Nutr. 1983; 113: 1335-1345.
17. Lemann, J. “Evidence that Glucose Ingestion Inhibits Net Renal Tubular Reabsorption of Calcium and Magnesium.” Am J Clin Nutr. 1976; 70: 236-245.
18. Chiu, C. “Association between Dietary Glycemic Index and Age-related Macular Degeneration in Nondiabetic Participants in the Age-Related Eye Disease Study.” Am J Clin Nutr. Jul 2007; 86: 180-188.
19. “Sugar, White Flour Withdrawal Produces Chemical Response.” The Addiction Letter. Jul1992: 4.
20. Dufty, William. Sugar Blues. (New York: Warner Books, 1975).
21. Ibid.
22. Jones, T.W., et al. “Enhanced Adrenomedullary Response and Increased Susceptibility to Neuroglygopenia: Mechanisms Underlying the Adverse Effect of Sugar Ingestion in Children.” J Ped. Feb 1995; 126: 171-177.
23. Ibid.
24. Lee, A. T. and Cerami, A. “The Role of Glycation in Aging.” Annals NY Acad Sci. 1992; 663: 63-70.
25. Abrahamson, E. and Peget, A. Body, Mind and Sugar. (New York: Avon, 1977).
26. Glinsmann, w., et al. “Evaluation of Health Aspects of Sugar Contained in Carbohydrate Sweeteners.” FDA Report of Sugars Task Force. 1986: 39.
Makinen, K.K., et al. “A Descriptive Report of the Effects of a 16-month Xylitol Chewing-Gum Programme Subsequent to a 40-Month Sucrose Gum Programme.”Caries Res. 1998; 32(2): 107-12.
Riva Touger-Decker and Cor van Loveren, “Sugars and Dental Caries.” Am J Clin Nutr. Oct 2003; 78: 881-892.
27. Keen, H., et al. “Nutrient Intake, Adiposity and Diabetes.” Brit Med J. 1989; 1: 655-658.
28. Tragnone, A, et al. “Dietary Habits as Risk Factors for Inflammatory Bowel Disease.” Eur J Gastroenterol Hepatol. Jan 1995; 7(1): 47-51.
29. Yudkin, J. Sweet and Dangerous. (New York: Bantam Books: 1974) 129.
30. Darlington, L., and Ramsey. et al. “Placebo-Controlled, Blind Study of Dietary Manipulation Therapy in Rheumatoid Arthritis,” Lancet. Feb 1986; 8475(1): 236-238.
31. Schauss, A. Diet, Crime and Delinquency. (Berkley, CA: Parker House, 1981).
32. Crook, W. J. The Yeast Connection. (TN: Professional Books, 1984).
33. Heaton, K. “The Sweet Road to Gallstones.” Brit Med J. Apr 14, 1984; 288: 1103-1104.
Misciagna, G., et al. “Insulin and Gallstones.” Am J Clin Nutr. 1999; 69: 120-126.
34. Yudkin, J. “Sugar Consumption and Myocardial Infarction.” Lancet. Feb 6, 1971; 1(7693): 296-297.
Chess, D.J., et al. “Deleterious Effects of Sugar and Protective Effects of Starch on Cardiac Remodeling, Contractile Dysfunction, and Mortality in Response to Pressure Overload.” Am J Physiol Heart Circ Physiol. Sep 2007; 293(3): H1853-H1860.
35. Cleave, T. The Saccharine Disease. (New Canaan, CT: Keats Publishing, 1974).
36. Ibid.
37. Cleave, T. and Campbell, G. Diabetes, Coronary Thrombosis and the Saccharine Disease. (Bristol, England: John Wright and Sons, 1960).
38. Glinsmann, W., et al. “Evaluation of Health Aspects of Sugar Contained in Carbohydrate Sweeteners.” F.D.A. Report of Sugars Task Force. 1986; 39: 36-38.
39. Tjiiderhane, L. and Larmas, M. “A High Sucrose Diet Decreases the Mechanical Strength of Bones in Growing Rats.” J Nutr. 1998; 128: 1807-1810.
40. Wilson, RE and Ashley, EP. “The Effects of Experimental Variations in Dietary Sugar Intake and Oral Hygiene on the Biochemical Composition and pH of Free Smooth-surface and Approximal Plaque.” J Dent Res. Jun 1988; 67(6): 949-953.
41. Beck-Nielsen, H., et al. “Effects of Diet on the Cellular Insulin Binding and the Insulin Sensitivity in Young Healthy Subjects.” Diabetes. 1978; 15: 289-296.
42. Mohanty, P., et al. “Glucose Challenge Stimulates Reactive Oxygen Species (ROS) Generation by Leucocytes.” J Clin Endocrin Metab. Aug 2000; 85(8): 2970-2973.
43. Gardner, L. and Reiser, S. “Effects of Dietary Carbohydrate on Fasting Levels of Human Growth Hormone and Cortisol.” Proc Soc Exp Bioi Med. 1982; 169: 36-40.
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51. Vaccaro, 0., et al. “Relationship of Postload Plasma Glucose to Mortality with 19 Year Follow-up.” Diabetes Care. Oct 15,1992; 10: 328-334.
Tominaga, M., et al, “Impaired Glucose Tolerance Is a Risk Factor for Cardiovascular Disease, but Not Fasting Glucose.” Diabetes Care. 1999; 2(6): 920-924.
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53. Monnier, V. M. “Nonenzymatic Glycosylation, the Maillard Reaction and the Aging Process.” J Ger. 1990; 45(4): 105-110.
54. Dyer, D. G., et al. “Accumulation of Maillard Reaction Products in Skin Collagen in Diabetes and Aging.” J Clin Invest. 1993; 93(6): 421-422.
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56. Monnier, V. M. “Nonenzymatic Glycosylation, the Maillard Reaction and the Aging Process.” J Ger. 1990; 45(4): 105-110.
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R. Pamplona, M.J., et al. “Mechanisms of Glycation in Atherogenesis.” Medical Hypotheses. 1990; 40: 174-181.
59. Ceriello, A “Oxidative Stress and Glycemic Regulation.” Metabolism. Feb 2000; 49(2 Suppl1): 27-29.
60. Appleton, Nancy. Lick the Sugar Habit. (New York: Avery Penguin Putnam, 1988).
61. Hellenbrand, W., et al. “Diet and Parkinson’s Disease. A Possible Role for the Past Intake of Specific Nutrients. Results from a Self-administered Food-frequency Questionnaire in a Case-control Study.” Neurology. Sep 1996; 47: 644-650.
Cerami, A, et al. “Glucose and Aging.” Sci Am. May 1987: 90.
62. Goulart, F. S. “Are You Sugar Smart?” American Fitness. Mar-Apr 1991: 34-38.
63. Scribner, K.B., et al. “Hepatic Steatosis and Increased Adiposity in Mice Consuming Rapidly vs. Slowly Absorbed Carbohydrate.” Obesity. 2007; 15: 2190-2199.
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65. Goulart, F. S. “Are You Sugar Smart?” American Fitness. Mar-Apr 1991: 34-38
66. Ibid.
67. Ibid.
68. Ibid.
69. Ibid.
70. Nash, J. “Health Contenders.” Essence. Jan 1992; 23: 79-81.
71. Grand, E. “Food Allergies and Migraine.” Lancet. 1979; 1: 955-959.
72. Michaud, D. “Dietary Sugar, Glycemic Load, and Pancreatic Cancer Risk in a Prospective Study.” J Natl Cancer Inst. Sep 4, 2002; 94(17): 1293-300.
73. Schauss, A. Diet, Crime and Delinquency. (Berkley, CA: Parker House, 1981).
74. Peet, M. “International Variations in the Outcome of Schizophrenia and the Prevalence of Depression in Relation to National Dietary Practices: An Ecological Analysis.” Brit J Psy. 2004; 184: 404-408.
75. Cornee, L et al. “A Case-control Study of Gastric Cancer and Nutritional Factors in Marseille, France.” Eur J Epid. 1995; 11: 55-65.
76. Yudkin, J. Sweet and Dangerous. (New York: Bantam Books, 1974).
77. Ibid., at 44.
78. Reiser, S., et al. “Effects of Sugars on Indices on Glucose Tolerance in Humans.” Am J Clin Nutr. 1986: 43; 151-159.
79. Ibid.
Molteni, R, et al. “A High-fat, Refined Sugar Diet Reduces Hippocampal Brainderived Neurotrophic Factor, Neuronal Plasticity, and Learning.”NeuroScience. 2002; 112(4): 803-814.
80. Monnier, v., “Nonenzymatic Glycosylation, the Maillard Reaction and the Aging Process.” J Ger. 1990; 45: 105-111.
81. Frey, J. “Is There Sugar in the Alzheimer’s Disease?” Annales De Biologie Clinique. 2001; 59(3): 253-257.
82. Yudkin, J. “Metabolic Changes Induced by Sugar in Relation to Coronary Heart Disease and Diabetes.” Nutr Health. 1987; 5(1-2): 5-8.
83. Ibid.
84. Blacklock, N.J., “Sucrose and Idiopathic Renal Stone.” Nutr Health. 1987; 5(1-2):9-12.
Curhan, G., et al. “Beverage Use and Risk for Kidney Stones in Women.” Ann Inter Med. 1998; 28: 534-340.
85. Ceriello, A “Oxidative Stress and Glycemic Regulation.” Metabolism. Feb 2000; 49(2 Suppl1): 27-29.
86. Moerman, C. L et al. “Dietary Sugar Intake in the Etiology of Biliary Tract Cancer.” Inter J Epid. Apr 1993; 2(2): 207-214.
87. Lenders, C. M. “Gestational Age and Infant Size at Birth Are Associated with Dietary Intake among Pregnant Adolescents.” J Nutr. Jun 1997; 1113-1117.
88. Ibid.
89.Yudkin, J. and Eisa, O. “Dietary Sucrose and Oestradiol Concentration in Young Men.” Ann Nutr Metab. 1988; 32(2): 53-55.
90. Bostick, RM., et al. “Sugar, Meat, and Fat Intake and Non-dietary Risk Factors for Colon Cancer Incidence in Iowa Women.” Cancer Causes & Control. 1994; 5: 38-53.
Kruis, w., et al. “Effects of Diets Low and High in Refined Sugars on Gut Transit, Bile Acid Metabolism and Bacterial Fermentation.” Gut. 1991; 32: 367-370.
Ludwig, D. S., et al. “High Glycemic Index Foods, Overeating, And Obesity.”Pediatrics. Mar 1999; 103(3): 26-32.
91. Yudkin, J. and Eisa, O. “Dietary Sucrose and Oestradiol Concentration in Young Men.” Ann Nutr Metab. 1988; 32(2): 53-55.
92. Lee, AT. and Cerami, A “The Role of Glycation in Aging.” Annals N Y Acad Sci. 1992; 663: 63-70.
93. Moerman, c., et al.”Dietary Sugar Intake in the Etiology of Gallbladder Tract Cancer.” Inter J Epid. Apr 1993; 22(2): 207-214.
94. Avena, N.M. “Evidence for Sugar Addiction: Behavioral and Nuerochemical Effects of Intermittent, Excessive Sugar Intake.” Neurosci Biobehav Rev. 2008; 32(1): 20-39.
Colantuoni, c., et al. “Evidence That Intermittent, Excessive Sugar Intake Cause Endogenous Opioid Dependence.” Obesity. Jun 2002; 10(6): 478-488.
95. Ibid.
96. The Edell Health Letter. Sep 1991; 7: 1.
97. Christensen, L., et al. “Impact of A Dietary Change on Emotional Distress.” J Abnorm Psy. 1985; 94(4): 565-79.
98. Ludwig, D.S., et al. “High Glycemic Index Foods, Overeating and Obesity.”Pediatrics. Mar 1999; 103(3): 26-32.
99. Girardi, N.L.” Blunted Catecholamine Responses after Glucose Ingestion in Children with Attention Deficit Disorder.” Pediatr Res. 1995; 38: 539-542.
Berdonces, J.L. “Attention Deficit and Infantile Hyperactivity.” Rev Enferm. Jan 2001; 4(1): 11-4.
100. Lechin, E, et al. “Effects of an Oral Glucose Load on Plasma Neurotransmitters in Humans.” Neuropsychobiology. 1992; 26(1-2): 4-11.
101. Arieff, AI. “IVs of Sugar Water Can Cut Off Oxygen to the Brain.” Veterans Administration Medical Center in San Francisco. San Jose Mercury. Jun 12/86.
102. De Stefani, E. “Dietary Sugar and Lung Cancer: a Case Control Study in Uruguay.” Nutr Cancer. 1998; 31(2): 132-7.
103. Sandler, B.P. Diet Prevents Polio. (Milwakuee, WI: The Lee Foundation for Nutr Research,1951).
104. Murphy, P. “The Role of Sugar in Epileptic Seizures.” Townsend Letter for Doctors and Patients. May 2001.
105. Stern, N. and Tuck, M. “Pathogenesis of Hypertension in Diabetes Mellitus.”Diabetes Mellitus, a Fundamental and Clinical Test. 2nd Edition. (Philadelphia, PA: Lippincott Williams & Wilkins, 2000) 943-957.
Citation Preuss, H.G., et al. “Sugar-Induced Blood Pressure Elevations Over the Lifespan of Three Substrains of Wistar Rats.” J Am Coli Nutr. 1998; 17(1): 36-37.
106. Christansen, D. “Critical Care: Sugar Limit Saves Lives.” Science News. Jun 30, 2001; 159: 404.
Donnini, D., et al. “Glucose May Induce Cell Death through a Free Radicalmediated Mechanism.” Biochem Biophys Res Commun. Feb 15, 1996; 219(2): 412-417.
107. Levine, AS., et al. “Sugars and Fats: The Neurobiology of Preference” J Nutr. 2003; 133: 831S-834S.
108. Schoenthaler, S. “The Los Angeles Probation Department Diet-Behavior Program: Am Empirical Analysis of Six Institutional Settings.” Int J Biosocial Res. 5(2): 88-89.
109. Deneo-Pellegrini H., et al. “Foods, Nutrients and Prostate Cancer: a Casecontrol Study in Uruguay.” Br J Cancer. May 1999; 80(3-4): 591-7.
110. “Gluconeogenesis in Very Low Birth Weight Infants Receiving Total Parenteral Nutrition.” Diabetes. Apr 1999; 48(4): 791-800.
111. Lenders, C. M. “Gestational Age and Infant Size at Birth Are Associated with Dietary Intake Among Pregnant Adolescents.” J Nutr. 1998; 128: 807-1810.
112. Peet, M. “International Variations in the Outcome of Schizophrenia and the Prevalence of Depression in Relation to National Dietary Practices: An Ecological Analysis.” Brit J Psy. 2004; 184: 404-408.
113. Fonseca, v., et al. “Effects of a High-fat-sucrose Diet on Enzymes in Homosysteine Metabolism in the Rat.” Metabolism. 2000; 49: 736-41.
114. Potischman, N., et al. “Increased Risk of Early-stage Breast Cancer Related to Consumption of Sweet Foods Among Women Less than Age 45 in the United States.” Cancer Causes & Control. Dec 2002; 13(10): 937-46.
115. Negri, E., et al. “Risk Factors for Adenocarcinoma of the Small Intestine.” Int J Cancer. Jul1999; 2(2): 171-4.
116. Bosetti, c., et al. “Food Groups and Laryngeal Cancer Risk: A Case-control Study from Italy and Switzerland.” Int J Cancer. 2002; 100(3): 355-358.
117. Shannon, M. “An Empathetic Look at Overweight.” CCL Family Found. NovDec 1993; 20(3): 3-5. POPLINE Document Number: 091975.
118. Harry, G. and Preuss, MD, Georgetown University Medical School. http://www.usa.weekend.com/food/carper_archive/961201carper_eatsmart.html.
119. Beauchamp, G.K., and Moran, M. “Acceptance of Sweet and Salty Tastes in 2-year-old Children.” Appetite. Dec 1984; 5(4): 291-305.
120. Cleve, T.L. On the Causation of Varicose Veins. (Bristol, England: John Wright, 1960).
121. Ket, Yaffe, et al. “Diabetes, Impaired Fasting Glucose and Development of Cognitive Impairment in Older Women.” Neurology. 2004; 63: 658-663.
122. Chatenoud, Liliane, et al. “Refined-cereal Intake and Risk of Selected Cancers in Italy.” Am J Clin Nutr. Dec 1999; 70: 1107-1110.
123. Yoo, Sunmi, et al. “Comparison of Dietary Intakes Associated with Metabolic Syndrome Risk Factors in Young Adults: the Bogalusa Heart Study.” Am J Clin Nutr. Oct 2004; 80(4): 841-848.
124. Shaw, Gary M., et al. “Neural Tube Defects Associated with Maternal Periconceptional Dietary Intake of Simple Sugars and Glycemic Index.” Am J Clin Nutr. Nov 2003; 78: 972-978.
125. Powers, L. “Sensitivity: You React to What You Eat.” Los Angeles Times. Feb 12, 1985.
Cheng, L et al. “Preliminary Clinical Study on the Correlation Between Allergic Rhinitis and Food Factors.” Lin Chuang Er Bi Yan Hou Ke Za Zhi. Aug 2002; 16(8): 393-396.
126. Jarnerot, G. “Consumption of Refined Sugar by Patients with Crohn’s Disease, Ulcerative colitis, or Irritable Bowel Syndrome.” Scand J Gastroenterol. Nov 1983; 18(8): 999-1002.
127. Allen, S. “Sugars and Fats: The Neurobiology of Preference.” J Nutr. 2003; 133: 831S-834S.
128. De Stefani, E., et al. “Sucrose as a Risk Factor for Cancer of the Colon and Rectum: a Case-control Study in Uruguay.” Int J Cancer. Jan 5, 1998; 75(1): 40-4.
129. Levi, E, et al. “Dietary Factors and the Risk of Endometrial Cancer.” Cancer. Jun 1, 1993; 71(11): 3575-3581.
130. Mellemgaard, A, et al. “Dietary Risk Factors for Renal Cell Carcinoma in Denmark.” Eur J Cancer. Apr 1996; 32A(4): 673-82.
131. Rogers, AE., et al. “Nutritional and Dietary Influences on Liver Tumorigenesis in Mice and Rats.” Arch Toxicol Suppl. 1987; 10: 231-43. Review.
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Sumber: http://nancyappleton.com/141-reasons-sugar-ruins-your-health/

Proses Pembuatan Gula Pasir Organik

PROSES PEMBUATAN GULA PASIR ORGANIK

Gula pasir Organik Palm suiker yang diproduksi oleh Sinar Kudjang, merupakan hasil olahan dari air nira pohon aren (dalam bahasa sunda dikenal dengan nama pohon kawung). Pohon aren ini disamping menghasilkan air nira yang kemudian dapat diolah menjadi gula, juga menghasilkan buah kolang kaling yang lazim di nikmati pada bulan Romadhon.

pohon aren

Gula pasir organik Palm Suiker Sinar Kudjang dihasilkan dari air nira pedalaman hutan taman nasional Gn Salak Halimun yang merupakan taman nasional terbesar di pulau Jawa. Kekayaan fauna flora di kawasan taman nasional ini juga merupakan habitat pertumbuhan pohon aren yg tersebar secara alami dan masih terjaga sampai sekarang

Sinar Kudjang dengan bekerja sama dengan ratusan petani aren yang tersebar mulai propinsi Banten, Sukabumi, Garut sampai memanjang pesisir selatan tasikmalaya dan beberapa wilayah di Sumatera, memulai merintis produk gula pasir Organik sebagai sebuah usaha berorientasi pada pengadaan gula sehat alami dan pemberdayaan para petani gula tradisional. Pemberdayaan yang dilakukan Sinar Kudjang sebenarnya sangat sederhana, yaitu kami berusaha menampung gula dari petani dengan harga di atas harga pasar yang berlaku. Dengan hubungan seperti inilah kami mendapat support dari petani berupa keterjagaan supplay serta kualitas terbaik. Hal ini menjadikan Sinar Kudjang dapat selalu menyediakan produk gula pasir organik secara kontinue dan berkualitas terbaik.

Proses pembuatan gula pasir organik secara terurut sbb :

1. Penyadapan air nira

Penyadapan air nira  biasanya dilakukan 2 kali sehari,  pagi hari dan sore hari.

2. Pemasakan air nira

Air nira yang disadap dimasak selama 5-6 jam sampai air nira mengental dan berwarna coklat keemasan atau disebut bakal gula. Pada proses pemasakan ini dilakukan penyaringan air nira dengan kain penyaring untuk

membuang kotoran (biasanya berupa serpihan dr serabut pohon aren yang terbawa ketika proses penyadapan air nira. Proses pemasakan ini akan dihentikan pada saat air nira sudah mengental, menyerupai dodol. Kemudian adonan gula di turunkan dari tungku api untuk mendinginkan adonan gula yang akan di olah untuk menjadi bentuk butiran/ gula pasir.

3. Penggerusan adonan gula

Adonan kental gula setelah diturunkan dari atas tungku api secara alami akan mengeras akibat penurunan suhu pada adonan gula. Pada saat mengeras inilah dilakukan proses pengadukan dan penggerusan dengan menggunakan alat bantu menggunakan siuk kayu dan batok kelapa. Proses ini dilakukan kurang lebih 1 jam sampai adonan gula menjadi butiran halus yang merupakan gula pasir  organik, namun masih belum seragam ukuran butiran gula pasir tersebut

proses pengadukan

alat pengaduk

4. Pengayakan
Setelah gula menjadi berbentuk butiran, maka langkah selanjutnya adalah menyaring gula dengan kawat ayakan yang terbuat dari stainless steel. Hal ini dilakukan agar butiran gula menjadi halus dan sama rata besarannya seperti gula pasir kristal putih.
5. Pengemasan

 

Sumber: http://gula-pasir-organik.blogspot.com/2011/03/proses-pembuatan-gula-pasir-organik.html

Kenapa Gula Aren Lebih Sehat dari Gula Pasir?

Gula pasir organik Palm suiker yang terbuat dari air nira aren merupakan gula alami yang diproses tanpa tambahan pewarna putih gula ataupun bahan kimia lainnya.  Banyak ahli kesehatan menyarankan untuk mengganti gula pasir putih dengan gula aren dalam campuran minuman atau makanan. Kenapa gula aren disebut-sebut lebih sehat dibanding dengan gula pasir?

Gula pasir atau gula putih telah menjadi bahan makanan pokok dalam berbagai makanan seperti kue, permen, biskuit atau beberapa minuman. Gula putih ini berasal dari tebu dan juga tanaman bit atau umbi-umbian. Sedangkan gula aren berasal dari nira dari pohon enau yang diproses secara alami.

Seperti dikutip dari Livestrong, Selasa (11/1/2011) kalori yang terkandung di dalam gula aren lebih kecil dibandingkan dengan gula putih. Gula aren memiliki nilai indeks glikemik yang lebih rendah yaitu sebesar 35 sedangkan pada gula pasir indeks glikemiknya sebesar 90.

Indeks glikemik (GI) adalah skala atau angka yang diberikan pada makanan tertentu berdasarkan seberapa besar makanan tersebut meningkatkan kadar gula darahnya, skala yang digunakan adalah 0-100. Indeks glikemik disebut rendah jika berada di skala kurang dari 50, indeks glikemik sedang jika nilainya 50-70 dan indeks glikemik tinggi jika angkanya di atas 70.

Selain itu dalam proses pembuatannya, gula aren umumya lebih alami sehingga zat-zat tertentu yang terkandung di dalamnya tidak mengalami kerusakan dan tetap utuh. Serta tidak membutuhkan proses penyulingan yang berkali-kali atau menggunakan tambahan bahan untuk memurnikannya seperti yang terjadi dalam proses pembuatan gula pasir.

Para ahli mengungkapkan nilai indeks glikemik yang lebih rendah ini membuat gula aren lebih aman dikonsumsi dan tidak menyebabkan lonjakan kadar gula darah yang signifikan, sehingga bisa membahayakan tubuh terutama bagi penderita diabetes. Serta semakin gelap warna gula, maka jejak nutrisinya cenderung lebih banyak.

Selain kandungan gulanya yang lebih sedikit, gula aren juga diketahui mengandung senyawa-senyawa lain yang bermanfaat seperti thiamine, riboflavin, asam askorbat, protein dan juga vitamin C.

Pilihan pemanis alami lainnya adalah menggunakan stevia, yaitu ramuan dari Paraguay yang digunakan selama ratusan tahun dan memiliki rasa manis yang berkali-kali lipat daripada gula. Pemanis ini tidak mengandung kalori dan umumnya aman bagi kadar gula dalam darah.

Jika ingin mendapatkan tubuh yang lebih sehat, maka mulailah mengganti gula pasir dengan gula aren jika ingin mengonsumsi kopi, teh atau dicampurkan dalam makanan lain.

disarikan dr detikhealth3

 

Sumber: http://gula-pasir-organik.blogspot.com/2011/03/kenapa-gula-aren-lebih-sehat-dari-gula.html