Fructose, Wheat, And Vegetable Oil – Food Products That Cause Cancer, Inflammation, and Weight Gain
Fructose, wheat, and vegetable oils are three universal elements that are included in almost everyone’s diet. Whether you abstain from animal products, eat fast food three times a day, or fit somewhere in the middle of the spectrum, these ingredients are likely to be in the foods you eat every day. Their growing use in modern processed foods has been found to contribute to Inflammation, disease, and weight gain.
Both sugar and high fructose corn syrup contain fructose. It is a toxic substance that is directly related to the rise in many types of disease, including cancer and obesity. When fructose is contained in its natural package–which is fruit–fiber and other nutrients suppress its toxic effects. In its refined forms, whether it be organic sugar or high fructose corn syrup, fructose is quickly absorbed into the bloodstream.
No conclusive evidence exists that proves saturated fat causes disease. On the other hand, new discoveries regarding the damaging effects of fructose are made on a regular basis. The consumption of fructose has increased dramatically since the dawn of the war on dietary fat, which shows that nutrionists aren’t winning the war.
The more fructose you consume, the more fructose transporters your body produces in order to move it around to cells throughout your body. This process boosts its toxic effects.
Fructose is cancer food. Cancerous tissue contains high concentrations of fructose transporters known as GLUT5. For example, breast cancer tissue contains GLUT5, but healthy breast tissue does not.
Fructose changes the way your brain receives hunger messages. Appetite-enhancing hormones continue to send hungry signals to the brain even after you’ve consumed plenty of calories. The messages that tell the brain to stop eating are suppressed by fructose, so the desire to continue eating doesn’t go away.
Taking fat-containing products out of the diet leads to high-carbohydrate substitutions. Carbohydrates, like fats, aren’t unhealthy until they are transformed into unnatural states, like refined carbohydrates or artificial trans fats.
Wheat is everywhere. Dietitians recommend wheat products because they are fortified with vitamins. Wheat also contains properties like phytic acid, which robs the body of nutrients. These nutrients are also found in meat, dairy, and eggs, which are sources that don’t contain nutrient-leaching substances.
Most of wheat’s carbohydrate components are highly digestible, meaning that they are converted into glucose and sent into the bloodstream without much of anything to slow it down. Blood glucose levels increase, stimulating an insulin response. Insulin is a fat-storing hormone. It stores sugar (glucose) in your fat cells, especially around the abdominal area. This is the reason many people gain unwanted weight for seemingly no reason around their midsection.
Many people struggle with illness and weight problems that are the products of wheat consumption. Drastic changes in blood glucose levels and gluten intolerance lead to weight and autoimmune issues. Wheat is more common in today’s diet than it was decades ago. Scientific advancements and the rise of genetically modified organisms (GMOs) have led science to create sturdier, more robust plants, introducing new proteins that the human body has never encountered before.
Wheat contains a combination of proteins called gluten. Those who suffer with gluten intolerance are often among those who least expect it. Researchers who focus on this area of food sensitivity estimate that up to 60% of the population may be gluten intolerant.
Gluten contains a toxic protein called gliadin. When you eat gluten, your body produces antibodies in response to the toxin. Those who have celiac disease produce a high level of certain antibodies. Your body produces more than just one kind of antibody, so you may be creating others that lead to problems in any of the body’s tissues.
Antibodies aim to attack substances with a certain combination of amino acids. Gliadin’s pattern of amino acids can match those of body tissue, including the thyroid, bone, and brain. As a result, antibodies may attack healthy body tissue, mistaking it for gliadin. This results in an autoimmune response that can manifest itself as autoimmune thyroid disease, arthritis, or even autism.
Vegetable and seed oils are often used to replace animal fats. These oils, like safflower, sunflower, and corn oils, are very high in omega-6 fatty acids–much higher than what is found in nature. These chemically processed, high-omega-6 vegetable oils are present in most processed foods and are marketed as healthy. Science has proven otherwise.
Humans have historically consumed a diet with a balanced ratio of omega-6 and omega-3 fatty acids, or 1:1. Today’s vegetable-oil-rich diets are deficient in omega-3 fatty acids, changing the ratio to about 15:1. Some estimates claim this ratio is closer to 20:1.
Omega-6 is associated with inflammation, whereas omega-3 holds anti-inflammatory properties. Too much omega-6 in the diet squashes omega-3’s abilities to reverse inflammation. Omega-3 supplements like fish oil lose their potency when taken in conjunction with a diet high in omega-6.
A low ratio of omega-6 to omega-3 reverses disease and inflammation. Improving the balance of omegas to 4:1 reduces mortality risk by 70%. Studies show that a 2.5:1 ratio reduces rectal cell growth in those with colorectal cancer. Those who suffer with rheumatoid arthritis and asthma are also able to stamp out inflammation with low omega-6 to omega-3 ratios.
From staunch vegan to fast food junky, fructose, gluten, and vegetable oils are found in almost every diet. Disease and weight gain have visibly increased along with their consumption. High concentrations of fructose, a profusion of wheat, and a mass of omega-6 vegetable oils all make a hearty contribution to today’s widespread health issues.
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