Diseases caused by sugar poisoning (1910)

[Tc]

Diseases caused by sugar poisoning (1910) By George M. Gould,
M.D. of Ithaca, N.Y. First Published in MEDICAL REVIEW OF
REVIEWS - July 1910

Here's an article written in 1910 that predicted the problems
Americans would have with high sugar, refined flour diets.

-----

It has lately been urged, and from a medical standpoint, that
everyone could eat any amount of sugar, saccharine foods,
candy, and starchy foods, not only without harm to health, but
with positive physiologic advantage. In view of the five
hundred millions of dollars said to be expended annually in
sugar by the United States, and in view of the little
known---probably more suspected---as to the evils and causes
of the prevalence of diabetes, such nonsense should need no
argument to make its fallacy evident.

Almost every second store and shop in our villages and cities
is a candy store, and common sense and common observation
knows well enough the morbid results. Out of the American
debauch in candy and sweets, breakfast-foods and sugar,
wheat-cakes and molasses, we shall later have to win our way
to health and good dietetic sense with painful experience.

The exacting questions, of course, remain: As to
long-continued morbid habits of diet, especially in the case
of children and city-dwellers; with the sedentary, in those
with weakened nervous and nutritional systems, when coexisting
with other diseases, or in the cases of other active and
co-operating causes of disease.

For several years it has been growing clearer to me that many
patients do not get well because they live too exclusively on
sugary and starchy foods. With greater activity and the
resisting power of youth, children exhibit the morbid tendency
by excessive "nervousness." denutrition, ease-of-becoming ill,
and by many ague and warning symptoms. I have asked the
parents of such children to stop them in their use of all
sweets, and most starches and almost immediately there was a
most gratifying disappearance of the "nervousness," fickleness
of appetite, "colds," and vague manifold ailments.

In another class of patients it was this way: There was only
an incomplete disappearance of those symptoms generally due
to eyestrain or back strain. With the correction of
eyestrain, for instance, there was a sudden disappearance of
the chief complaints, but followed by a provoking return of
some of them. There was only, say, a three-fourth of
non-cure remaining to torment. In such cases I exact a
promise that for one or two months sugar and sweets shall be
absolutely discontinued, and of the starches, the least
possible use (no potatoes, surely)---a little toasted brown
bread only, for instance.

How many patients have blessed me for the suggestion, and have
traced to the continued rules, their reinstated health and
enjoyment of life. Those who have learned to recognize the
value of such hygienic preventions of disease will test the
suggestion; those who observe only the organic end-products in
aberrant physiology and morbid function. Fashionable pathology
concerns itself only with terminal disease, apparently
oblivious of pathogenesis, and most of all, careless of the
early and slight origins which led to mortem and post-mortem.
It is left to chance and to faddism to make scientific the
infinitely more important function of prevention.

But the evil effects of sugar-drowning will sometimes be
recognized as still more important and varied than I have
said. Among others, I have had two cases in which it was
clear that a too exclusive or an exaggerated diet of sugary
foods was a cause of epilepsy. The first was that of a boy of
nine years of age in which correction of eyestrain brought no
relief of both petit and grand mal attacks. Then by diligent
inquiry I learned that the boy (who was morbidly
nervous...almost insanely active) ate no meats, eggs,
vegetables, etc., and lived, practically, on "cakes," a
little breakfast food, etc., with enormous quantities of
sugar, syrups, etc. Recovery followed a diet list which
excluded the sweets.

Another patient, aged fifty-five, has been having many petit
mal attacks for thirteen years, with occasional, typical grand
mal seizures. He was a watchmaker, and wearing no correction
of his compound hyperopic astiginatism. I found that he ate
sweets inordinately, which, upon being interdicted, the
attacks immediately grew less in number and severity, with no
major ones, and the rare minor ones scarcely noticeable, until
they disappeared and there was a return of hope, a zest in
life; as he enthusiastically says, he "Feels like a new man
now." In consideration of his age, the results are noteworthy.

----

This article was printed in Natural Ovens of Manitowoc,
Wisconsin newsletter, "Natural News." Comments by Barbara
Stitt, co-owner of Manitowoc Ovens and author of 'Food and
Behavior': It is amazing that
Dr. Gould described hyperactivity and attention deficit
disorder so accurately 89 years ago in 1910. The refining
of wheat flour had only reached the U.S. in the late
1800's! By ignoring the wise advice in 1910, the people in
our beautiful country spent over $1.3 trillion in medical
care in 1995.

TC

[Pickle-Hea]

Dude! This is exactly what I am talking about! Misleading,
inaccurate, or biased info.

"...the people in our beautiful country spent over $1.3
trillion in medical care in 1995."

1.3 Trillion? Are you kidding? Canada's Entire Gross Domestic
Product for 2004 was only about 1.023 trillion. And yes, you
are Canadian, TC. (http://www.cia.gov/cia/publications/fact-
book/geos/ca.html#Econ)

I could also point you to articles and/or studies that say
sugar DOES NOT affect children's behavior. (Edmonton Journal,
2005) but I won't, since that too is not a proven fact.

Stick to the facts. This isn't the National Enquirer.

Or do you think that George Bush has a 2 headed alien
love child?

[William.De]

Greetings,

I have an "Entertainment Guide" coupon for TCBY. It entitles
me to purchase their largest product and receive another
identical one for free. I think I am going to have a large
Shiver(tm) with mint chocolate chip ice cream with
blackberries and cheesecake pieces as a topping. Then I will
have as much of the other one as I can possibly consume, place
it in the freezer, and go right to sleep. When I wake up I
will finish it off for breakfast.

MMMMmmmmmmmmmm, William

[Ruby]

"TC" <tunderbar@hotmail.com> wrote in
news:1124831550.888927.172290@o13g2000cwo.googlegroups.com:

> Diseases caused by sugar poisoning (1910) By George M.
> Gould, M.D. of Ithaca, N.Y. First Published in MEDICAL
> REVIEW OF REVIEWS - July 1910
>
> Here's an article written in 1910 that predicted the
> problems Americans would have with high sugar, refined
> flour diets.
> -----

Thank you for posting that excellent advice from 1910, which
is relevant today.

I solved my health problems by eliminating almost all starch
and sugar. I look and feel 20 - 30 years younger, people ask
me for my for "my secrets" or my plastic surgeon, or my
health-spa, and look totally shocked when I tell them it's all
about what you eat. My doctors are all surprised that I no
longer take any meds except an occasional buffered aspirin. I
went in for a check up yesterday.. 90/60, pulse 60, excellent
lipids, a baby boomer with no need for glasses except for
+1.00 reading glasses at the computer to reduce strain,
124-lbs @ 5' 6" and thick long hair with almost no gray.

Ignore the sugar industry shills, or maybe they are
AMA/Pharmaceutical Industry shills needing more sick
customers, who are putting you down for this posting.
Hopefully someone reading what you posted will be helped by
applying it.

Bravo, Ruby

[Tc]

Ruby wrote:
> "TC" <tunderbar@hotmail.com> wrote in
> news:1124831550.888927.172290@o13g2000cwo.googlegroups.com:
>
> > Diseases caused by sugar poisoning (1910) By George M.
> > Gould, M.D. of Ithaca, N.Y. First Published in MEDICAL
> > REVIEW OF REVIEWS - July 1910
> >
> > Here's an article written in 1910 that predicted the
> > problems Americans would have with high sugar, refined
> > flour diets.
> > -----
>
> Thank you for posting that excellent advice from 1910, which
> is relevant today.
>
> I solved my health problems by eliminating almost all
> starch and sugar. I look and feel 20 - 30 years younger,
> people ask me for my for "my secrets" or my plastic
> surgeon, or my health-spa, and look totally shocked when I
> tell them it's all about what you eat. My doctors are all
> surprised that I no longer take any meds except an
> occasional buffered aspirin. I went in for a check up
> yesterday.. 90/60, pulse 60, excellent lipids, a baby
> boomer with no need for glasses except for +1.00 reading
> glasses at the computer to reduce strain, 124-lbs @ 5' 6"
> and thick long hair with almost no gray.
>
> Ignore the sugar industry shills, or maybe they are
> AMA/Pharmaceutical Industry shills needing more sick
> customers, who are putting you down for this posting.
> Hopefully someone reading what you posted will be helped by
> applying it.
>
> Bravo, Ruby

Thanks for the great feedback.

And congratulations on resolving your health issues. You and I
have that in common.

Now, how do we get the professionals and experts, that are
charged with our health care, to understand such a simple and
fundamental concept when all their training has told them
otherwise?

TC

[Cubit]

You have found another gem.

"TC" <tunderbar@hotmail.com> wrote in message
news:1124831550.888927.172290@o13g2000cwo.googlegroups.com...
> Diseases caused by sugar poisoning (1910) By George M.
> Gould, M.D. of Ithaca, N.Y. First Published in MEDICAL
> REVIEW OF REVIEWS - July 1910
>
> Here's an article written in 1910 that predicted the
> problems Americans would have with high sugar, refined
> flour diets.
>
> -----
>
> It has lately been urged, and from a medical standpoint,
> that everyone could eat any amount of sugar, saccharine
> foods, candy, and starchy foods, not only without harm to
> health, but with positive physiologic advantage. In view of
> the five hundred millions of dollars said to be expended
> annually in sugar by the United States, and in view of the
> little known---probably more suspected---as to the evils and
> causes of the prevalence of diabetes, such nonsense should
> need no argument to make its fallacy evident.
>
> Almost every second store and shop in our villages and
> cities is a candy store, and common sense and common
> observation knows well enough the morbid results. Out of the
> American debauch in candy and sweets, breakfast-foods and
> sugar, wheat-cakes and molasses, we shall later have to win
> our way to health and good dietetic sense with painful
> experience.
>
> The exacting questions, of course, remain: As to
> long-continued morbid habits of diet, especially in the case
> of children and city-dwellers; with the sedentary, in those
> with weakened nervous and nutritional systems, when
> coexisting with other diseases, or in the cases of other
> active and co-operating causes of disease.
>
> For several years it has been growing clearer to me that
> many patients do not get well because they live too
> exclusively on sugary and starchy foods. With greater
> activity and the resisting power of youth, children exhibit
> the morbid tendency by excessive "nervousness." denutrition,
> ease-of-becoming ill, and by many ague and warning symptoms.
> I have asked the parents of such children to stop them in
> their use of all sweets, and most starches and almost
> immediately there was a most gratifying disappearance of the
> "nervousness," fickleness of appetite, "colds," and vague
> manifold ailments.
>
> In another class of patients it was this way: There was only
> an incomplete disappearance of those symptoms generally due
> to eyestrain or back strain. With the correction of
> eyestrain, for instance, there was a sudden disappearance of
> the chief complaints, but followed by a provoking return of
> some of them. There was only, say, a three-fourth of
> non-cure remaining to torment. In such cases I exact a
> promise that for one or two months sugar and sweets shall be
> absolutely discontinued, and of the starches, the least
> possible use (no potatoes, surely)---a little toasted brown
> bread only, for instance.
>
> How many patients have blessed me for the suggestion, and
> have traced to the continued rules, their reinstated health
> and enjoyment of life. Those who have learned to recognize
> the value of such hygienic preventions of disease will test
> the suggestion; those who observe only the organic
> end-products in aberrant physiology and morbid function.
> Fashionable pathology concerns itself only with terminal
> disease, apparently oblivious of pathogenesis, and most of
> all, careless of the early and slight origins which led to
> mortem and post-mortem. It is left to chance and to faddism
> to make scientific the infinitely more important function of
> prevention.
>
> But the evil effects of sugar-drowning will sometimes be
> recognized as still more important and varied than I have
> said. Among others, I have had two cases in which it was
> clear that a too exclusive or an exaggerated diet of sugary
> foods was a cause of epilepsy. The first was that of a boy
> of nine years of age in which correction of eyestrain
> brought no relief of both petit and grand mal attacks. Then
> by diligent inquiry I learned that the boy (who was morbidly
> nervous...almost insanely active) ate no meats, eggs,
> vegetables, etc., and lived, practically, on "cakes," a
> little breakfast food, etc., with enormous quantities of
> sugar, syrups, etc. Recovery followed a diet list which
> excluded the sweets.
>
> Another patient, aged fifty-five, has been having many petit
> mal attacks for thirteen years, with occasional, typical
> grand mal seizures. He was a watchmaker, and wearing no
> correction of his compound hyperopic astiginatism. I found
> that he ate sweets inordinately, which, upon being
> interdicted, the attacks immediately grew less in number and
> severity, with no major ones, and the rare minor ones
> scarcely noticeable, until they disappeared and there was a
> return of hope, a zest in life; as he enthusiastically says,
> he "Feels like a new man now." In consideration of his age,
> the results are noteworthy.
>
> ----
>
> This article was printed in Natural Ovens of Manitowoc,
> Wisconsin newsletter, "Natural News." Comments by Barbara
> Stitt, co-owner of Manitowoc Ovens and author of 'Food and
> Behavior': It is amazing that
> Dr. Gould described hyperactivity and attention deficit
> disorder so accurately 89 years ago in 1910. The
> refining of wheat flour had only reached the U.S. in the
> late 1800's! By ignoring the wise advice in 1910, the
> people in our beautiful country spent over $1.3 trillion
> in medical care in 1995.
>
> TC

[Montygram]

Glucose oxidation by mitochondria is much safer than fatty
acid oxidation (the mildronate/carnotine studies are clear
evidence of this). The other important thing is good quality
amino protein. Because of the fear of "sugar," many people are
eating "food" that has strong anti-nutritional properties
(beans and whole grains, especially), as I learned from
personal experience. This is like running away from a friendly
toy poodle and into the mouth of a hungry tiger.

[Joshv]

montygram wrote:
> Glucose oxidation by mitochondria is much safer than fatty
> acid oxidation (the mildronate/carnotine studies are clear
> evidence of this).

Really now? Fishing around PubMed I was able to ascertain that
mildronate is effective in treating heart attack patients. It
does this by forcing the heart muscle to preferentially burn
glucose (which doesn't require oxygen), instead of burning
fatty acids (which does require oxygen). This is great if
you've just had a heart attack, as oxygen is probably in
relatively short supply in your heart muscle.

I have no idea what this has to do with glucose oxidation
being 'safer' than fatty acid oxidation in people who haven't
had a heart attack. Perhaps you could explain.

> The other important thing is good quality amino protein.
> Because of the fear of "sugar," many people are eating
> "food" that has strong anti-nutritional properties (beans
> and whole grains, especially), as I learned from personal
> experience.

In my experience most people who have removed sugar from
their diet also avoid most sources of carbohydrates, beans
and grains included. The parent post of this thread was
posted by TC, who frequents alt.support.diet.low-carb. No one
there would ever suggest your replace sugar with beans and
whole grains.

> This is like running away from a friendly toy poodle and
> into the mouth of a hungry tiger.

[Ruby]

"TC" <tunderbar@hotmail.com> wrote in
news:1124891872.406237.19040@g47g2000cwa.googlegroups.com:

> Ruby wrote:
>> "TC" <tunderbar@hotmail.com> wrote in news:1124831550.8889-
>> 27.172290@o13g2000cwo.googlegroups.com:
>>
>> > Diseases caused by sugar poisoning (1910) By George M.
>> > Gould, M.D. of Ithaca, N.Y. First Published in MEDICAL
>> > REVIEW OF REVIEWS - July 1910
>> >
>> > Here's an article written in 1910 that predicted the
>> > problems Americans would have with high sugar, refined
>> > flour diets.
>> > -----
>> Thank you for posting that excellent advice from 1910,
>> which is relevant today.
[snip]
>> Bravo, Ruby
>
> Thanks for the great feedback.
>
> And congratulations on resolving your health issues. You and
> I have that in common.
>
> Now, how do we get the professionals and experts, that are
> charged with our health care, to understand such a simple
> and fundamental concept when all their training has told
> them otherwise?
>
> TC

most will be afraid it will hurt their earning power if too
many people make better personal lifestyle, food and overall
health choices. so it is best to start with the people and
each one will tell their health care provider why they no
longer need the drugs they are prescribing or why they can
walk again or why they look better or why their aches and
pains are gone.

The physicians will take notes and observe, they might even go
home and try it out. The older ones who are still in good
shape, and who don't "bob" their heads around like those
spring-necked dolls, already are practicing better nutrition,
better lifestyle, better all around habits. They are the elder
Dr. few that are still alive and not pot-bellied and arrogant.

Generally speaking in my case the only ones who were obviously
delighted with my improvement were my doctors who are also
Professors of Medicine at a large Univ and had made a
commitment to stay there and teach, do clinic, write and etc.,
and my chiropractor. The ones who were trying to move up to
the high-rent district to make their extreme-bucks and buy
their trophy homes did not want to hear it. LOL

[Ruby Teacu]

"montygram" <nazztrader@lycos.com> wrote in
news:1125016418.597350.145980@g49g2000cwa.googlegroups.com:

> Glucose oxidation by mitochondria is much safer than fatty
> acid oxidation (the mildronate/carnotine studies are clear
> evidence of this). The other important thing is good quality
> amino protein. Because of the fear of "sugar," many people
> are eating "food" that has strong anti-nutritional
> properties (beans and whole grains, especially), as I
> learned from personal experience.
>
Sorry, I haven't paid attention to what foods and lifestyle
choices cause "fatty acid oxidation" What foods exactly? I
don't think I do what causes it however. Maybe you know...
(are you the one that hates sardines?? I don't study this
group very much :-)

generally speaking I rarely consume grains or most starches
such as potatoes. I enjoy the taste of red kidney beans and so
will eat them once or twice a month in a home made chicken
soap although I haven't had any all summer.. about 2 or 3
times a year I eat a typical pizza with lots of olive oil all
over it otherwise I stay away from grains of any type and
started doing this after reading the Acrylamide studies put
out by the Swedish National Food Administration

Usually we eat various types of animal protein and green
vegetables, sufficient organic carrots for roughage and we
always have organic apples in the house & once in a while
(rarely) we will get sweeter fruit in season. We also use
coconut oil, cold-pressed olive oil and sometimes butter. I
drink about a pot of tea every morning

I would rather not eat refined sugar as I feel better and see
better the less I use although it is difficult to turn down a
good dark chocolate candy bar which has NO corn syrup as that
is almost impossible to find

[Mattlb]

montygram wrote:
> Glucose oxidation by mitochondria is much safer than fatty
> acid oxidation (the mildronate/carnotine studies are clear
> evidence of this).

Since glucose doesn't enter the mitochondria you're on shakey
ground from the start. It's acetyl CoA that is the starting
point for the oxidation actually in the mitochondria and
there's no difference between acetyl CoA made from glucose or
acetyl CoA made from fatty acids.

> The other important thing is good quality amino protein.

Acetyl CoA is also made from amino acids.

MattLB

[George Lag]

"montygram" <nazztrader@lycos.com> wrote:
> Glucose oxidation by mitochondria is much safer than fatty
> acid oxidation (the mildronate/carnotine studies are clear
> evidence of this). The other important thing is good
> quality amino protein. Because of the fear of "sugar,"
> many people are eating "food" that has strong
> anti-nutritional properties (beans and whole grains,
> especially), as I learned from personal experience. This
> is like running away from a friendly toy poodle and into
> the mouth of a hungry tiger.

Question: Why does beans have strong
anti-nutritional properties?

[Just Cocky]

On Sun, 28 Aug 2005 20:41:10 GMT, "George Lagergren"
<gel44@earthlink.net> wrote:
>
>"montygram" <nazztrader@lycos.com> wrote:
>> Glucose oxidation by mitochondria is much safer than fatty
>> acid oxidation (the mildronate/carnotine studies are clear
>> evidence of this). The other important thing is good
>> quality amino protein. Because of the fear of "sugar,"
>> many people are eating "food" that has strong
>> anti-nutritional properties (beans and whole grains,
>> especially), as I learned from personal experience. This
>> is like running away from a friendly toy poodle and into
>> the mouth of a hungry tiger.
>
>Question: Why does beans have strong anti-nutritional
>properties?
>

They don't. Beans are a great food.

[Tc]

Just Cocky wrote:
> On Sun, 28 Aug 2005 20:41:10 GMT, "George Lagergren"
> <gel44@earthlink.net> wrote:
> >
> >"montygram" <nazztrader@lycos.com> wrote:
> >> Glucose oxidation by mitochondria is much safer than
> >> fatty acid oxidation (the mildronate/carnotine studies
> >> are clear evidence of this). The other important thing is
> >> good quality amino protein. Because of the fear of
> >> "sugar," many people are eating "food" that has strong
> >> anti-nutritional properties (beans and whole grains,
> >> especially), as I learned from personal experience. This
> >> is like running away from a friendly toy poodle and into
> >> the mouth of a hungry tiger.
> >
> >Question: Why does beans have strong anti-nutritional
> >properties?
> >
>
> They don't. Beans are a great food.

if you like constant low-level gastro-intestinal distress.

TC