Post #80. Why I Quit Sugar (Part 1)

MUNK
I think a lot of us more or less know… that sugar is not essential to our longterm wellbeing, but rather harmful. But we still see it everywhere…

Could it be that we’re not aware of potential longterm consequences? If we gain deeper awareness on these, we might not be willing to pay the price any longer, for that momentary pleasure.

So, why did I quit sugar? 

I a) heard from b) so many people that c) sugar is d) really bad e) for me, so eventually it f) felt kind of pointless to continue.

In short, in different ways, I reckoned that it would never take me to where I want to be, so I stopped.

Let’s elaborate on a) to f).

a) I heard from doctors, psychologists, neurologists, psychiatrists, anthropologists and more.  

b) Such as:
* Daniel Amen MD.

* David Perlmutter MD.

* Mark Hyman MD.

* Joseph Mercola MD.

* Tom Rath

* Ben Greenfield

* Michael Pollan

* Patrick Wahlberg

* Walter Galovan (my grandfather who was a pioneer in holistic health)

In other words, I never heard anything good about sugar from anyone, either from professionals or that it has given any longterm benefits to anyone…

c) Sugar in all forms… 

d) “Really bad…” 

So what I’ve learned about some shorter & longterm consequences of consuming sugar:

1. It leads to more inflammation

2. It spikes blood sugar levels

3. It raises insulin levels in the blood which tells the body to store fat

4. In many ways sugar seems to potentially lead to brain disorders, early death, making us more vulnerable to different forms of cancer, down the road…
It may also play a big role in the development of neurodegenerative diseases  chi as Alzheimers & dementia… And also to symptoms such as ADHD, Depression & more.

e) For me… Sugar doesn’t help me to cultivate the qualities I admire in others, such as:
1. Self-control 
2. Focus  
3. Integrity

When I was consuming a little sugar every now and then, I could feel cravings that would win over my reason… I saw this “weakness” spill over into other areas and it was not something I wanted in my life…

I want to be the one making my decisions for me, not my cravings…

f) Sugar doesn’t seem to give me anything good other momentary pleasure. And when it comes to the bad negative, there’s quiet a lot of them…
So I think, why take the risk? What can I loose from quitting sugar?

***

WHY SHOULD ONE CARE IN THE FIRST PLACE? 
The thing is, if we don’t care much about helping our bodies and minds to thrive naturally, in a sustainable fashion… it makes a lot of sense to keep on as we always had…

I believe everything changes when we:

1. Dig deep inside of ourselves to clarify what we really want &
2. Get knowledge & awareness about what is stopping it.

This is something I’ve noticed, that at the core of someone who priorities their health, is a deep longing to serve & be a person of use to others…

Think of yourself as a tool… The tool does not exist for the purpose of existing… But there is a purpose for it… The same is for us… We are tools that can be optimised in order to serve the purpose it was created more efficiently…

***

WHO NEEDS YOU TO BE AT YOUR BEST? 
Find out who needs you to be at your best.

Be honest with yourself and do only those things which will allow you to fulfil this purpose better.

QUOTES: 

I will conclude with some quotes from medical doctors, researchers & people who are serving masterfully:

“It’s better to pay the grocer than the doctor.”
~ Michael Pollan

“Modern grains are silently destroying your brain. By ‘modern,’ I’m not just referring to

the refined white flours, pastas, and rice that have already been demonized by the anti-obesity folks; I’m referring to all the grains that so many of us have embraced as being healthful—whole wheat, multigrain, seven-grain, live grain, stone-ground, and so on.”
– David Perlmutter MD.

“We are increasingly challenging our physiology with ingredients for which we are not genetically prepared.”

– David Perlmutter MD. 

“Researchers for some time now have known that the cornerstone of all degenerative conditions, including brain disorders, is inflammation. But what they didn’t have documented until now are the instigators of that inflammation—the first missteps that prompt this deadly reaction. And what they are finding is that gluten, and a high carbohydrate diet for that matter, are among the most prominent stimulators of inflammatory pathways that reach the brain. What’s most disturbing about this discovery, however, is that we often don’t know when our brains are being negatively affected.”
– David Perlmutter MD.

 

“Make no mistake: blood sugar regulation is priority #1 when it comes to preserving brain function and resisting Alzheimer’s disease.”
– David Perlmutter, MD

 

“The scans detected one brain region, called the nucleus accumbens, that lit up like a laser after the fast-acting (carb) shake. The effect was so strong and consistent, it occurred in every one of our participants, providing strong statistical confidence in the results. The nucleus accumbens is considered ground zero for reward, craving, and addiction—including alcohol, tobacco, and cocaine abuse. Activation of this brain region on a weight loss diet would erode willpower, making that sticky bun exceedingly hard to resist.”
– David Ludwig MD, PhD

“Your mind-set here is critical. Ultimately, eating right is not about deprivation, it is about abundance. You will realize that giving in to bad food cravings is indeed sabotaging your health and is definitely not the sign of a rational mind.”
– Daniel Amen, MD.

Your brain uses 20 to 30 percent of the calories you consume. It is the most expensive real estate in your body. Because of this, one of the most important things you can do for your brain and personal health is to get your nutrition right. There is simply no way around it. You can exercise all you want, think all the right thoughts, meditate, and take dietary supplements, but if you continue to eat highly processed foods laden with sugar, bad fats, and salt, and made from ingredients grown with pesticides, flavored with artificial sweeteners, colored with artificial dyes, and treated with artificial preservatives, there is just no way to keep your brain and body working at their peak. If your food is not the best, you will never be your best.”
– Daniel Amen MD.

“Fat works on the brain to cut your appetite so you eat less overall during the day. On the other hand, sugar and carb calories do exactly the opposite: They spike insulin, promote fat storage, and are quickly laid down as dangerous belly and organ fat. They slow your metabolism and increase hunger and cravings. Mounds of scientific research support this perspective.
– Mark Hyman MD.

If you eat the same amount of calories in kale or gummy bears, do they do the same thing to your body?”
– Mark Hyman MD. 

“We know from the research that sugars and refined carbs are the true causes of obesity and heart disease—not fats, as we’ve been told.”
– Mark Hyman M.D

“If it came from a plant, eat it; if it was made in a plant, don’t.”
– Michael Pollan 

“Sugar is a toxin. It fuels diabetes, obesity, heart disease, and cancer. At the current dose we consume, more than 150 pounds per person every year, sugar and its derivatives kill more people than cocaine, heroin, or any other controlled substance around.

One report aptly describes sugar as ‘candy for cancer cells.’ It accelerates aging and inflammation in the body and subsequently fuels tumor growth. It is now clear that if you lower your sugar intake, you reduce your odds of developing cancer.”
– Tom Rath 

“Researchers have estimated that 90 percent of us could live to age 90 with some simple lifestyle choices.”
– Tom Rath


“We are addicted to refined carbohydrates. One publication went as far as to describe carbs as ‘more addictive than cocaine’ and concluded, ‘At the center of the obesity universe lies carbohydrates, not fat.’ As a team of Harvard researchers wrote in the Journal of American Medical Association, carbs are a ‘nutrient for which humans have no absolute requirement.’ Another study suggests that eating fewer carbs even curbs cancer growth by as much as 50 percent

Do everything you can to replace refined carbohydrates with vegetables when you prepare or order a meal. You get enough carbohydrates from fruits, vegetables, and protein. Try to reduce your consumption of pasta, bread, rice, and chips in particular. Most restaurants will let you substitute a vegetable for a side of rice, pasta or fries. Keep most of the refined carbs from making it to your plate in the first place. That way you won’t need a superhuman amount of willpower to resist what is sitting in front of you during a meal.”
– Tom Rath 

 

“Your body was designed to be healthy without requiring a drug. Give it what it needs to thrive, and it will typically regenerate itself without any outside interventions.
– Dr. Joseph Mercola

Optimise your diet to improve your insulin and leptin sensitivity. This simple tactic will improve nearly every disease.
– Dr. Joseph Mercola


“The bottom line is that if you want to reduce oxidative stress and the action of free radicals harming your brain, you have to reduce the glycation of proteins. Which is to say, you have to diminish the availability of sugar. Pure and simple.”
– David Perlmutter, MD

“Some of my most remarkable case studies involve people transforming their lives and health through the total elimination of gluten from their diets and a new appreciation for fats instead of carbs. I’ve watched this single dietary shift lift depression, relieve chronic fatigue, reverse type 2 diabetes, extinguish obsessive-compulsive behavior, and cure many neurological challenges, from brain fog to bipolar disorder.”
– David Perlmutter, MD

***

All with love. 

I not trying to scare anyone… Please forgive me if I have…

My sincere wish is that we live lives of strength, clarity, mastery & service.

I simply think we need some more awareness about sugar and the problems it’s causing, for our character, our mental wellbeing & our physical fitness…

And in turn, every life we touch.

With love.

– Daniel Galovan

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