September 11

How Sugar Makes You Older, Faster

Filed under More Than Raw Foods, Raw Vegan Lifestyle, Vegetarian & Vegan Nutrition by Frederic Patenaude

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Every single macro-nutrient (carbs, fats, and proteins) has been demonized or ostracized by different people for different reasons, but none among them have taken a beating more so than sugar, a carbohydrate. Whether it is crystalline in a glass jar on a café tabletop or cooked into candies and lollipops, refined sugar is everywhere, and people are eating a lot of it.

Check out this video by Dr. Michael Klaper to hear his findings on excess sugar in the diet:

  • Take a look at why your arteries are so vitally important to your overall health, and why you are “only as young as your arteries”.
  • How the insides of your body (including your arteries) can become “glycogated”, or sticky, as a result of excess refined sugar in the diet.
  • When looking at a loaf of bread can give you insight into what actually happens in our body when we eat excess amounts of sugar and protein.
  • Understand the significance of “Advanced Glycation End products” in your diet and how they can actually age you faster.

Most people will unanimously agree that refined sugar isn’t good for us and we should probably eat be eating less of it, but still not everyone agrees that only refined sugar is the issue. Some people may include fruit sugar in this “Sugar = Bad” category, but I haven’t seen any convincing information that fruit sugar eaten in healthy quantities is really an issue. Weaving out the refined, processed sugars in your diet and replacing them with whole fruits and vegetables is always a good idea!

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6 Responses to “How Sugar Makes You Older, Faster”

  1. Victoria keenan says:

    So interesting !I want to know more! I teach raw food classes however need n more of this type of detail to add substance to brnefits of following a Raw living food diet.Any courses diplomascetc you can reccomend?

  2. Glenn says:

    From what he’s saying, this only occurs when combining sugar with protein. I’d be interested to know what kind of levels of protein though. Since there’s protein in many vegetables and leafy greens, would that make a smoothie containing sugary bananas and kale or other greens, a bad thing?

  3. Geri Lux says:

    This really opened my eyes! My skin (especially on hands, forearms and neck) started wrinkling and aging at a too-young age. I was a sugar addict by the time I was a year old, having been ‘treated’ to sugar in many forms, starting with popsicles and ice cream, by my young teenage aunts. I have had a life-time battle with sugar. Thank you for this very good explanation of how it ages our bodies.

  4. Jaya says:

    I understand the principle of the Maillard reaction. Do ALL sugars do this? Natural sugars in fruits? Are there better forms of sugars than others? What about foods that convert into sugars? This has given me pause…now what may I eat? Coconut water is sweet too…Aaargh….maple syrup in small quantities?? honey…all are sweeteners

  5. Jaya says:

    The speaker says that the protein in our bodies is the protein component even if we are not eating a protein…if we eat only a sugar it combines with the protein in our body with our body heat to form the Maillard reaction (protein+heat+sugar). Wow. I would like to see the rest of his presentation.

  6. Lysan says:

    Frederic, I would very much like to know what your opinion is on coconut / palm sugar. It is said to be better than most sweeteners because it has a low GI and is natural, but my body reacts to it just the way it reacts to refined sugar: not good for me. Even though it is not raw, it is very frequently used by raw food-companies for making sweets. Too bad, since because of that ingredient, they are not an option for me.
    Second question is about the Maillard reaction: can you bake bread at 98 degrees F? I do not believe this is possible, in which case dr Klaper’s argument seems to fall short.

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