ZeApelido
Active Member
I think you're completely missing the point of the chart that I included as a global environmental context of the problem of refined sugar. Single ingredients have been both demonized and lionized by the media and by big food, and its the global change in diet and liefstyle that generates risks for the major diseases (Especially the big four diseases of aging that are breaking the bank – coronary artery disease/stroke, cancers, type II diabetes/obesity, or diaobesity as it's called, and neurodegenerative disorders, particularly Alzheimer's disease).
If you would actually look carefully at the chart you will see that our ancient environment could only supply sugar and carbs in the form of fruits and vegetables (and perhaps a very small amount of honey, wine and few ancient grains that were not common in hunter gatherer groups). So I agree with you if you are suggesting that you have to see the big picture of all those changes. I would disagree with you however if you're suggesting that refined sugars are not a huge part of that big picture alteration.
The other issue that you're leaving out is microbiome alteration associated with sugary foods. There's lots of evidence that microbiome tilt in a pro-inflammatory direction with increased Intestinal permeability (leaky gut) is a direct consequence of both sugary diets as well as artificial sweeteners..
I definitely think refined sugars are part of the problem.
We still don't know to what extent so-called healthy diet patterns (Paleolithic or perhaps Mediterranean or other diet but with minimal processed carbs and minimal dairy) are healthy due to their effect on the microbiome, and to what extent they are healthy simply because direct effects on our metabolism. I'm sure it's a mix. But it is pretty hard to separate out those factors both experimentally and mechanistically. In any case, in the quantities that we are consuming sugar, the evidence as my senior physician colleague dkp_Duke emphasizes, is simply overwhelming that those dietary patterns, including perhaps most especially the consumption of high fructose corn syrup in sodas and in other foods, is a proven risk factor for type II diabetes and obesity. There simply a pretty straight line between those issues. If you are seeking to deny or minimize that I would suggest you seek a career as a publicist for Big Food. They'd be very appreciative.
Risk factors and causal mechanisms are 2 different levels of significance. There's common sense and there's being overdramatic. If I had to tell someone how to get healthier, the first things I would suggest is
1) No liquid calories (especially sugar)
2) Eat more whole - grained / less processed food
3) Move around more
This is different from saying sugar is poison. Eat fruits and veggies, and a bit of sugar in some of your foods isn't going to bother you much.
As for endurance athletes, you need to look up gluconeogenesis. Glycogen and fat stores are quickly turned into glucose which is quickly metabolized into ATP. Even with the blood glucose of 100, that's not enough to supply much physical activity without this hepatic mechanism. So the idea that athletes need to load up on sugar directly is metabolically/scientifically misinformed.
Yes I know about gluconeogenesis. As you know fat stores conversion into ATP is rate limited (so actually not quick enough) thus the preferential use of glycogen anaerobic and aerobically at higher intensities of exercise. Respectfully it is well established in literature the benefit of sugar consumption during races 1 hr and longer.