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Dr. Tara Skye Goldin's Newsletter, The Sugar Issue Natural Medicine that Gets Results!
October 2010

Greetings!

As I write this I can safely say that Autumn has truly arrived here in Colorado. The sky is a deep purple blue, the aspens are yellow in the mountains and turning here in town, the light reflecting off the leaves outside my office is more of a golden color than the cool blue-white of summer, the air is crisper, days are shortening and this morning we awoke to see snow in the high mountains. While we can still maintain our healthy diets from the still producing harvests in our gardens (mostly kale and the odd tomato now) there is danger ahead.

Halloween is coming and then more sugar laden obligatory holidays are following , followed shortly by (coincidence?) more ill health in the form of colds, flus, chronic winter infections, etc. Not only is sugar bad for the immune system, but we are seeing the very public health effect of our high carbohydrate consumption in skyrocketing obesity statistics in the United States along with diabetes, and heart disease that go along with it . While many would argue that the right to eat sugar is an individual choice and freedom, its costs to us individually and as a society as a whole are hard to ignore. This newsletter seeks to educate and offer alternatives and ways to get off the sugar bus.

Please join my business page on Facebook at Tara Skye Goldin, ND for more quick health updates and articles of interest.

We are also going in front of the Colorado legislature for to license naturopathic medicine. This would offer benefits to you such as protecting our right to practice medicine here in Colorado so we can continue to offer our great services to the public. See below under Quicklinks to support naturopathic medicine in Colorado and to join our page on Facebook!

in this issue
When a Crop Becomes King by Michael Pollan Increased consumption of refined carbohydrates and the epidemic of type 2 diabetes in the United States: an ecologic assessment The Glycemic Index Cinnamon improves glucose and lipids of people with type 2 diabetes Low Glycemic Recipes

Increased consumption of refined carbohydrates and the epidemic of type 2 diabetes in the United States: an ecologic assessment

We obtained estimates of the prevalence of type 2 diabetes in the United States from the National Health Interview Surveys maintained by the Centers for Disease Control and Prevention's Diabetes Surveillance System (4, 17). Such data are available for 1935 and then annually beginning in 1957 and are based on self-reports of having received a diagnosis of type 2 diabetes. In 1997, adoption of the type 2 diabetes diagnostic criteria of the World Health Organization effectively increased the prevalence of type 2 diabetes in the United States after that year (18). We therefore excluded data from later than 1997. The diagnostic criteria for type 2 diabetes also changed in 1979 (19). However, the rate of increase in the prevalence of type 2 diabetes actually decreased somewhat from the previous 2 decades after this change in 1979, which suggested that the increase in prevalence of diabetes beyond 1979 was not an artifact of that change. Thus, these data were included in our analysis. From the American Journal of Clinical Nutrition


The Glycemic Index

The glycemic index (GI) is a ranking of carbohydrates on a scale from 0 to 100 according to the extent to which they raise blood sugar levels after eating. Foods with a high GI are those which are rapidly digested and absorbed and result in marked fluctuations in blood sugar levels. Low-GI foods, by virtue of their slow digestion and absorption, produce gradual rises in blood sugar and insulin levels, and have proven benefits for health. Low GI diets have been shown to improve both glucose and lipid levels in people with diabetes (type 1 and type 2). They have benefits for weight control because they help control appetite and delay hunger. Low GI diets also reduce insulin levels and insulin resistance. From glycemicindex.com


Cinnamon improves glucose and lipids of people with type 2 diabetes

The results of this study demonstrate that intake of 1, 3, or 6 g of cinnamon per day reduces serum glucose, triglyceride, LDL cholesterol, and total cholesterol in people with type 2 diabetes and suggest that the inclusion of cinnamon in the diet of people with type 2 diabetes will reduce risk factors associated with diabetes and cardiovascular diseases. From PubMed


Low Glycemic Recipes

Here is a list of low glycemic index recipes. Especially useful for those who have blood sugar issues, have a family history of blood sugar issues or are borderline with their blood sugar readings. While this site is not necessarily organic oriented, I always recommend using the organic version of the ingredients to minimize exposure to herbicides, pesticides and other non- sustainable farming methods.


When a Crop Becomes King by Michael Pollan

I included the full transcript of this New York Times article by Michael Pollan since I think it is not only relevant for this newsletter issue due to our society's large intake of high fructose corn syrup and its contribution to obesity and type 2 diabetes, but also speaks to public health and sustainability issues.

Here in southern New England the corn is already waist high and growing so avidly you can almost hear the creak of stalk and leaf as the plants stretch toward the sun. The ears of sweet corn are just starting to show up on local farm stands, inaugurating one of the ceremonies of an American summer. These days the nation's nearly 80 million-acre field of corn rolls across the countryside like a second great lawn, but this wholesome, all-American image obscures a decidedly more dubious reality.

Like the tulip, the apple and the potato, zea mays (the botanical name for both sweet and feed corn) has evolved with humans over the past 10,000 years in the great dance of species we call domestication. The plant gratifies human needs, in exchange for which humans expand the plant's habitat, moving its genes all over the world and remaking the land (clearing trees, plowing the ground, protecting it from its enemies) so it might thrive.

Corn, by making itself tasty and nutritious, got itself noticed by Christopher Columbus, who helped expand its range from the New World to Europe and beyond. Today corn is the world's most widely planted cereal crop. But nowhere have humans done quite as much to advance the interests of this plant as in North America, where zea mays has insinuated itself into our landscape, our food system-and our federal budget.

One need look no further than the $190 billion farm bill President Bush signed last month to wonder whose interests are really being served here. Under the 10-year program, taxpayers will pay farmers $4 billion a year to grow ever more corn, this despite the fact that we struggle to get rid of the surplus the plant already produces. The average bushel of corn (56 pounds) sells for about $2 today; it costs farmers more than $3 to grow it. But rather than design a program that would encourage farmers to plant less corn-which would have the benefit of lifting the price farmers receive for it-Congress has decided instead to subsidize corn by the bushel, thereby insuring that zea mays dominion over its 125,000-square-mile American habitat will go unchallenged.

At first blush this subsidy might look like a handout for farmers, but really it's a form of welfare for the plant itself-and for all those economic interests that profit from its overproduction: the processors, factory farms, and the soft drink and snack makers that rely on cheap corn. For zea mays has triumphed by making itself indispensable not to farmers (whom it is swiftly and surely bankrupting) but to the Archer Daniels Midlands, Tysons and Coca-Colas of the world.

Our entire food supply has undergone a process of "cornification" in recent years, without our even noticing it. That's because, unlike in Mexico, where a corn-based diet has been the norm for centuries, in the United States most of the corn we consume is invisible, having been heavily processed or passed through food animals before it reaches us. Most of the animals we eat (chickens, pigs and cows) today subsist on a diet of corn, regardless of whether it is good for them. In the case of beef cattle, which evolved to eat grass, a corn diet wreaks havoc on their digestive system, making it necessary to feed them antibiotics to stave off illness and infection. Even farm-raised salmon are being bred to tolerate corn-not a food their evolution has prepared them for. Why feed fish corn? Because it's the cheapest thing you can feed any animal, thanks to federal subsidies. But even with more than half of the 10 billion bushels of corn produced annually being fed to animals, there is plenty left over. So companies like A.D.M., Cargill and ConAgra have figured ingenious new ways to dispose of it, turning it into everything from ethanol to Vitamin C and biodegradable plastics.

By far the best strategy for keeping zea mays in business has been the development of high-fructose corn syrup, which has all but pushed sugar aside. Since the 1980's, most soft drink manufacturers have switched from sugar to corn sweeteners, as have most snack makers. Nearly 10 percent of the calories Americans consume now come from corn sweeteners; the figure is 20 percent for many children. Add to that all the corn-based animal protein (corn-fed beef, chicken and pork) and the corn qua corn (chips, muffins, sweet corn) and you have a plant that has become one of nature's greatest success stories, by turning us (along with several other equally unwitting species) into an expanding race of corn eaters.

So why begrudge corn its phenomenal success? Isn't this the way domestication is supposed to work?

The problem in corn's case is that we're sacrificing the health of both our bodies and the environment by growing and eating so much of it. Though we're only beginning to understand what our cornified food system is doing to our health, there's cause for concern. It's probably no coincidence that the wholesale switch to corn sweeteners in the 1980's marks the beginning of the epidemic of obesity and Type 2 diabetes in this country. Sweetness became so cheap that soft drink makers, rather than lower their prices, super-sized their serving portions and marketing budgets. Thousands of new sweetened snack foods hit the market, and the amount of fructose in our diets soared.

This would be bad enough for the American waistline, but there's also preliminary research suggesting that high-fructose corn syrup is metabolized differently than other sugars, making it potentially more harmful. A recent study at the University of Minnesota found that a diet high in fructose (as compared to glucose) elevates triglyceride levels in men shortly after eating, a phenomenon that has been linked to an increased risk of obesity and heart disease. Little is known about the health effects of eating animals that have themselves eaten so much corn, but in the case of cattle, researchers have found that corn-fed beef is higher in saturated fats than grass-fed beef.

We know a lot more about what 80 million acres of corn is doing to the health of our environment: serious and lasting damage. Modern corn hybrids are the greediest of plants, demanding more nitrogen fertilizer than any other crop. Corn requires more pesticide than any other food crop. Runoff from these chemicals finds its way into the groundwater and, in the Midwestern corn belt, into the Mississippi River, which carries it to the Gulf of Mexico, where it has already killed off marine life in a 12,000-square-mile area.

To produce the chemicals we apply to our cornfields takes vast amounts of oil and natural gas. (Nitrogen fertilizer is made from natural gas, pesticides from oil.) America's corn crop might look like a sustainable, solar-powered system for producing food, but it is actually a huge, inefficient, polluting machine that guzzles fossil fuel-a half a gallon of it for every bushel.

So it seems corn has indeed become king. We have given it more of our land than any other plant, an area more than twice the size of New York State. To keep it well fed and safe from predators we douse it with chemicals that poison our water and deepen our dependence on foreign oil. And then in order to dispose of all the corn this cracked system has produced, we eat it as fast as we can in as many ways as we can-turning the fat of the land into, well, fat. One has to wonder whether corn hasn't at last succeeded in domesticating us.

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