A sugar called tagatose is
one of the next things that will be appearing on the horizon for products
labeled under the pseudo hygienic appellations of “light”, “lite”,
“low calorie”, “SUGAR FREE”, “SUGARLESS”, “low fat”, “low
sodium,” “etc.” The only true hygienic starting point, in this day and
age of universal deceit, if you want good foods that are optimum for you your
health, is:” Start with fruit, grains, nuts, and vegetables simply and
wholesomely prepared FROM SCRATCH at home.
When you look tagatose’s
opening list of uses, the deceit is already apparent. Tagatose is a sugar
naturally found in small amounts in milk. The initial FDA proposal states the
use of fungal enzymes in the preparation of this product, in its manufacture
from lactose. The recent history of FDA regulation is such, that once an
industry gets it nose in the door via the initial go ahead, it runs wild in
its future applications of that approval in an entirely unbridled manner.
The initial use of stannous fluoride to get “fluoride” into toothpaste is
an example. It was subsequently replaced with sodium fluoride in unacceptably
high doses, which is just rat poison! It is also a mitochondrial poison which
makes fluoride just deadly for diabetics! The only true resolution of this
poison’s presence in our future is to take it off the market, and out of our
water supplies, because it seriously worsens bone and teeth problems instead
of helping them any way. The fungal enzymes proposed for the manufacture of
tagatose , are in their own right, hazardous to any who may have fungal based
allergies/hypersensitivities, which is almost everyone! We are not assured
that these enzymes are not from genetically engineered organisms, which they
likely are. A quick scan of the literature reveals that numerous
processes for using other, genetically engineered organisms to produce
tagatose, are already proposed and patented!
The tagatose molecule is a
fructose molecule which has a hydroxyl group, and a hydrogen atom in reversed
position on the carbon chain at the fourth carbon atom from the end of the
chain. The sought after effect of this reversal is that the active transport
of the tagatose through the wall of the small intestine is blocked. However,
about twenty percent of the tagatose is absorbed through the wall of the
stomach, which is a passive absorption. In times of delayed stomach emptying,
such as occurs when stomach emptying is physiologically delayed by the pyloric
valve at the end of the stomach in response to high blood sugars, the tagatose
will be absorbed through the stomach wall in increased amounts, making its low
calorie effect for diabetics much less of a reality. Sucrose, regular old
table sugar, (commonly from sugar cane, or sugar beets), offers greater
benefits to diabetics without the hazards afforded by tagatose, and sucrose is
not passively absorbed through the stomach wall because it is a
disaccharide.
One of the benefits for which
tagatose is to be foisted off on diabetics is that it will lower the
“glycemic index” of a given amount of glucose in the diet. This is because
that portion of it which is absorbed metabolizes very similarly to fructose. A
mix of glucose and fructose causes a lesser elevation of blood glucose levels
than the same amount of glucose alone. Yes, (AND, This is a point I have been
trying to make, and which I have been trying to get across to the medical
profession for thirty years, AND which many diabetics have figured out for
themselves for many more years.) the two sugars (glucose, and fructose)
together in diabetics cause lower blood sugar levels than the same amount of
glucose alone! Yes double the sugar in this manner, and you get far superior
results in the diabetic! Yes, SUGAR, (regular old table sugar) is good for
diabetics. Sucrose is one molecule of glucose and one molecule of fructose
linked together as a disaccharide, which is not directly absorbed through the
stomach wall, and thus is subject to pyloric control, which fructose, glucose,
and tagatose are not. Sucrose is thus the preferred, and superior sugar
for diabetics! The others are not! Sucrose, is of course empty calories,
as are the all the other refined simple sugars, so both the diabetic, and non
diabetic alike should use all of them judiciously, and only as part of a well
balanced diet.
In the dietetic treatment of
Diabetes, sugars other than glucose or carbohydrates that break down into
glucose, which requires insulin to transport it across cell walls, are often
called, “alternate sugars” because they can get into the cells even though
the insulin is tied up by auto antibodies, or is otherwise unavailable for
this essential transport. This lets
them serve as fuel for the
mitochondria to manufacture ATP. ATP provides energy to the body, and in turn
burns body fats as fuel. “Fats burn in the flame of Carbohydrates.” This
normalization of the metabolism by “alternate sugars” is very helpful to
diabetics. With the need for sugar’s ATP met, the blood sugar levels drop
because the body is no longer in a metabolic crisis where it breaks down it
proteins to form more glucose. This unfortunate situation is called
gluconeogenesis.
The proposed uses of tagatose
are as a beneficial “alternate sugar” for diabetics because of the above
mentioned improvement in “glycemic index”, and as a reduced calorie sugar
because of its lessened digestive absorption, and as a flavor enhancer to be
used with other low calorie artificial sweeteners. Only the absorbed
portion of tagatose offers any benefit to diabetics, which is less than the
benefit of a similar intake of sucrose because tagatose has so many
accompanying problems for the diabetic, and non diabetic alike. Other, more
complex carbohydrates and sugars such as inulin offer greater benefits because
they can be ingested in their naturally occurring forms, which are not empty
calories, as are all refined sugars and starches. These alternate, and
unrefined sugars and carbohydrates do not have the extreme digestive upsets
accompanying their use that those amounts of tagatose, which will
realistically be ingested to gain the sought after goals do.
The information available
clearly points to sucrose as superior in all these roles. Even the lowest
effective doses of tagatose metabolically increase the production of uric
acid, and thus produce hyperuricemia, (elevated levels of uric acid in the
blood stream). Those wishing to sell tagatose to us blandly assure us its use
will not aggravate or produce gout. I am waiting with great skepticism to see
that become a reality! Moreover, with regards to this and the other mentioned
side effects, they are basing their benign forecasts on a projected
consumption of 6 grams per person per person per DAY, while their
proposed uses reveal that even minimal dosages for the proposed uses, will
lead to dosing the user with 75 plus grams per MEAL, for each proposed USE!
Aspartame is a poison which has no legitimate commercial use, and tagatose is
proposed to be used to make it and other artificial sweetener combinations
more palatable. 6 grams per day would have no such effect.
The only realistic answer to the
Aspartame problem is to get Aspartame off the market, the public back to the
healthy dietary outlook initially proposed, and mentally freed from all of the
dietary “Kicks” which the foods chemical industry is proposing to push
their unwholesome nostrums. Every proposed use for tagatose is flawed from its
very inception, specifically damaging, and hazardous, when already well known
scientific bases for relating to diabetes are scrutinized.
Hyperuricemia is an unhealthy,
and unacceptable result from ingesting tagatose: For everyone. It is an
especially hazardous perspective with regards to diabetes because
hyperuricemia is damaging to the pancreas as well as implicated in creating
many other body organ damages, and Disease states. So why “screw around”
with the many “kicks” the pharmaceuticals and food chemicals
industries would get us off unto to entice us to use their unwholesome and
dangerous nostrums. When you want sugar, use sugar in appropriate amounts.
This is the healthiest way to live. The catch phrases previously mentioned,
are only used to get you to take dangerous chemicals, such as tagatose, and
Aspartame into your body, while you are misled to believe that you are thereby
doing something hygienic, and beneficial, while just the opposite is, in
truth, the case.
A clearer understanding of
the diabetic condition will lead to the selection of the correct options for
treating diabetes. Diabetes is not “too much sugar”, nor a condition best
appreciated as “high blood sugar levels”. The best, safest, and most
practical conception of the diabetic condition is: that it is a combination of
genetic, immune, and mitochondrial damage which leads to a deficiency of
carbohydrate metabolism, and a deficiency of the mitochondrial production of
ATP (adenosine tri phosphate). This causes the neuro endocrine system to
respond by elaborating a hormonal response designed to break down proteins
into glucose to satisfy the perceived need for more sugar. Sugar is used less
efficiently in the diabetic. Some is even wasted in the urine. So diabetics
need relatively more sugar. The sugar metabolism needs to be augmented by the
use of a high carbohydrate diet. Specific strategies to augment the sugar
metabolism are also necessary.
1.
Insulin and/ or other medications such as sulfonylureas must be used to
augment the sugar metabolism. The true goal being to produce normal
mitochondrial production of ATP from carbohydrate metabolism.
2.
The dietary use of carbohydrate sources which provide sugars such as fructose,
and inulin which do not require insulin to carry them into the cell is
helpful.
3.
Sucrose which provides an optimum mixture:1:1 of glucose and fructose is
helpful.
4.
Inulin, (not be confused with insulin), is a polysaccharide chain of fructose
molecules with sucrose molecules on the ends of the chains, which the body
breaks down to provide this optimum mix of glucose and fructose. Inulin is
obtained from the roots of artichokes, burdock, butterbur, carline and other
thistles, chicory, comfrey, dandelion, echinacea, elecampane, and salsifies.
The plants and flowers of artichokes also contain inulin.
5.
Some species of cactus pads provide mucilage rich in sugars which the Indians
stated “cured Diabetes”. These, and other complex carbohydrates,
generally called “alternate sugars” are known to be helpful to diabetics
because they provide carbohydrate metabolism but do not require insulin, Or:
have a low glycemic index. Once this area of dietetic hygiene becomes more
widely understood, and appreciated it should offer a greater knowledge of
these, their sources, and their beneficial results for diabetics.
6.
Avoid anything that starves you of carbohydrates or blocks their absorption,
and/or metabolism. That just makes the carbohydrate metabolism poorer, and the
carbohydrate starvation worse, which damages your health and quality of life
in many ways.
7.
Avoid all low calorie and low carbohydrate sweeteners. Almost all are
dangerous or worse, and you in fact need a diet rich in wholesome unrefined
carbohydrates.
8.
Avoid newer antidiabetic agents. The sulphonylureas have been known for over
forty years to help the mitochondrial component of the diabetic deficiency.
This is of enormous importance, and makes combined therapy with SUs and
Insulin far superior to insulin alone.
9.
Eat the same well-balanced high unrefined carbohydrate diet that any person
should to have optimum health. Supplement it by using plants high in
“alternate sugars”.
10.
Use supplements that help the diabetic condition. Chromium picinolate,
As FDA approved, is a deadly excito-toxin that will worsen your condition.
Niacin bound chromium, or chromium nicotinate is very beneficial, and not
dangerous. You will have to try the various supplements out on the market
until you find the right ones for you.
11.
Set very realistic goals for blood sugar control i.e: fasting BS of 120, a 2hr
pp of 140. The mild elevations of blood sugar serve as a metabolic buffer, and
keep you away from hypoglycemia.
12.
Avoid Preservatives: Benzoates and Sorbates are the worst! Sorbitol is NOT an
Alternate Sugar of benefit. Sorbitol is so toxic that it breaks down the blood
cells if it is put into a tube of blood! If “sorb” is any part of a food
ingredient, don’t use it. i.e., Polysorbate, sorbital, Sorbate, sorbic etc.
Read labels carefully.
You will find these in many foods. Choose a brand without them.
