BUY SUGAR CRUSH TODAY!

Get your copy of the book that connects the dots between sugar, carbohydrates, inflammation, nerve damage and a host of other problems that doctors have trouble diagnosing!

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David Perlmutter, MD, author of the #1 New York Times Bestseller Grain Brain and Brain Maker

"Sugar Crush brings laser focus to the powerfully detrimental role of sugar and carbohydrates as direct toxins not just to the peripheral nerves, but to the body in general. This is up to date and incredibly well-researched information that helps rewrite our understanding of disease prevention."

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These are the questions we get asked most often

If you're confused about sugar and its role in disease and health, you're not alone. What is most important is that we begin to educate ourselves! Start here, with the questions we get asked most often about sugar, diet, health and disease.

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The Science Is Not Settled

The Nutrition Coalition is a nonprofit advocacy organization working to strengthen national nutrition policy so that it is founded upon a comprehensive body of conclusive science, and where that science is absent, to encourage additional research. Following the research, not the money, to find the truth

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Before you eat your morning Cheerios…

Food & Recipes, Industry Watch, , , ,

… read this article from The Truth About Cancer website:

Cheerios Nutrition: Is This Popular Food Actually Healthy for Kids & Adults?

Article Summary

  • Cheerios boast that they are made from heart healthy whole grains with no added dyes. Therefore it would be easy to assume that Cheerios are a safe, nutritious choice for breakfast − but are they?
  • Unfortunately, what’s NOT listed or listed accurately on the Cheerios nutrition label is of bigger concern than what’s shown on the label:
    • Acrylamide
    • Sugar sources
    • Emulsifiers
    • Flavor enhancers
    • Inorganic salts
    • Tocopherols
  • The process of toasting the otherwise healthy wholegrain oats produces high levels of the toxic acrylamide. Acrylamide is a carcinogen that is formed when foods containing carbohydrates and sugar are cooked at high temperatures or for an extended period of time.
  • Monoglycerides and diglycerides are used as cheap emulsifiers and for extending the shelf-life of a product. They are hydrogenated oils made up of fatty acids similar to triglycerides (aka trans fats).
  • You may have used Trisodium Phosphate (aka TSP) to wash your walls before painting them, but did you know that this industrial cleaner is also an ingredient in Cheerios? Unbelievably, the FDA permits food manufacturers to use small amounts of TSP in processed foods as a “flavor enhancer.”
  • Most people eat cereal along with milk. Unfortunately, unless it’s organic milk from grass-fed cows, commercial cow’s milk can be tainted with toxic metals, growth hormone, antibiotics, pus from mastitis, GMOs from animal feed, and many more contaminants unfit for human consumption. You’re far better off using nut milks instead.
  • If you don’t know how to pronounce an ingredient on the label it’s likely the product is better left on the shelf. Choose organic whole foods to get the most nutrients for your body and consume them in their natural organic state whenever posible.
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