RR 3, Box 384
THE NUTRI-SPEC LETTER
Guy R. Schenker, D.C.
DON'T BELIEVE WHAT THE
If you were asked to single out the biggest killer in modern diets, which would you chose -- sugar or polyunsaturated oils? Which of these contributes the most to cardiovascular disease, our leading cause of death? Which contributes the most to cancer? To accelerated aging? To tissue degeneration? To fatigue? To depression, anxiety, and loss of mental acuity? Which would you choose as the number one “food” we must avoid to remain physically and mentally powerful through a long joyous life?
You could easily put together a compelling case against either polyunsaturates or sugar. The truth is that scientific evidence points to these metabolic poisons as about equal in the havoc they wreak upon their unsuspecting victims. This is why the NUTRI-SPEC Fundamental Diet (which totally avoids PUFA oils and minimizes sugar) that you and your family follow and that you advise for all your patients, is 90% of what you need to know to prevent health problems.
The story you must learn about sugar is perfectly analogous to the story on PUFA oils. Consider these six parallels:
When people use the word "sugar" in conversation what are they generally referring to? They mean sucrose. What is sucrose? Sucrose is a disaccharide -- in other words, it consists of two smaller sugars hooked together. What are the two sugars that combine to make sucrose? Glucose and fructose. The common dietary sugars are glucose, fructose, sucrose (which is glucose plus fructose), and lactose (milk sugar, which is glucose plus galactose).
Where do these various sugars fit into our dietary and metabolic needs? Glucose is the at the foundation of all carbohydrate metabolism. Glucose is, of course, the sugar that circulates in our blood -- that feeds our body and brain carbohydrate fuel. Glucose is also the sole constituent of all complex carbohydrates. Your grains and starchy vegetables consist almost entirely of carbohydrates formed from long chains of glucose molecules hooked together. You can see, then, that glucose is a basic constituent of our diet and a primary metabolite.
Galactose is a sugar that meets many of the needs of the rapidly developing body and brain of young animals. In humans, the need for galactose steadily diminishes and is probably gone by age 6. Many people can continue to digest and metabolize lactose (glucose plus galactose) through adulthood. Many people cannot. (Lactose intolerance is not actually a metabolic problem, but a digestive problem. Some people lose the digestive enzyme that splits the lactose into glucose and galactose. The lactose sugar therefore feeds only intestinal bacteria and can cause irritation, inflammation and diarrhea.)
Where does fructose fit into the picture? It almost doesn't. From a dietary standpoint fructose appears in only small concentrations in natural foods. When fructose is ingested it cannot be absorbed and utilized immediately as glucose and galactose can -- it must first be taken to the liver and processed there.
Now, let us clear up one important point about fructose. The Agri-Business propaganda mill seized upon the fact that fructose is the major sugar in fruit and capitalized on the “fruit is good for us” myth. Since everyone "knows" that fruit is "natural," the fructose content of fruits was offered as one piece of evidence that fructose is "the good sugar." Nothing could be further from the truth.
The story on fruit is a difficult one, I know, for many NUTRI-SPEC practitioners to swallow. It is also particularly difficult to convey this story to your patients. But, believe it or not, fruit is not natural. Nothing even close to the sugar (fructose) content of peaches, oranges, and grapes ever existed in nature. All the fruits you see displayed in the supermarket are man-made hybrids derived from the small tart seed fruits of natural trees and shrubs. Have you ever taken a bite out of a crab apple? That is the closest thing to an apple ever produced in nature. Most of the sugar-saturated delicacies we devour have been hybridized over the last few centuries. Humankind in its natural state had no prior experience with these foods, nor with anything else so high in sugar -- and certainly never encountered fructose in such concentrations.
Consider now just how and to what degree sugar hurts you. What is the most immediate damaging impact of eating sugar? As you know from your study of NUTRI-SPEC, one of the primary distinctions between those who are healthy and those who are not relates to glycemic control. In other words, in the hours following a meal, are the rise and fall of blood sugar and insulin normal or pathological? A person's glycemic control is best measured with a 5-hour glucose tolerance test (GTT). In a GTT, a fasting person drinks a glucose solution, after which the blood glucose and blood insulin are monitored periodically for 5 hours.
In a Type I diabetic the glucose goes sky high while the insulin remains rock bottom low (Sympathetic Imbalance). In a Type II diabetic the glucose goes sky high and the insulin goes sky high and they both stay there (Ketogenic Imbalance). In some hypoglycemics the sugar only goes up a little while the insulin only goes up a little as so much insulin is produced so quickly and works so efficiently that the sugar levels come crashing down to ultra low levels (Parasympathetic Imbalance). In other reactive hypo-glycemics the sugar goes somewhat high while the insulin goes somewhat high, then at some variable point during the next few hours the sugar drops very rapidly, though it may or may not reach ultra low levels (Glucogenic Imbalance).
These nasty potential effects of sugar were known by everyone -- even the executives in Agri-Business. What the clever promoters in Agri-Business did was to pay their stooges to do research showing that if you drink a fructose solution instead of a glucose solution that the insulin and glucose reactions are not as extreme.
"See that? Fructose is natural sugar; fructose is fruit sugar; fructose is the good sugar because it doesn't affect glycemic control as adversely as glucose does!"
Meanwhile, all the legitimate physiologists were saying, "Well of course not -- fructose has to wrestle with the liver for a while before it gets released as an energy substrate. So naturally the reaction to fructose would not be as quick."
The legitimate scientists then did research testing glycemic control in an actual meal in which the source of carbohydrate was either glucose or fructose. In these studies (which simulate normal living conditions), fructose caused a far more severe stimulation of excess insulin response, and triggered the entire chain reaction that leads to all the degenerative diseases associated with poor glycemic control. These include cardiovascular disease, hypoglycemia (and all its physical and emotional ramifications), diabetes (and all its associated pathologies), and chronic fatigue. How many of those studies did you see on TV or in the magazines?
Wait -- we haven't even discussed glycation yet. Yes, the loss of glycemic control associated with fructose can cause all our most devastating physical and emotional pathologies, but that is only one aspect of the negative story on fructose. The big story is glycation.
What is glycation?
Glycation is a catabolic aging process in which there is a reaction of sugar with protein, then, the subsequent oxidative damage of the sugar-protein complex. This oxidative damage is perfectly analogous to the oxidative damage resulting from free radical oxidation of vegetable oils. The oxidative damage of glycation is particularly evident as the non-enzymatic cross-linking of collagen.
Collagen? Where is collagen found in the body? Only everywhere. How does this premature aging of collagen show up in terms of clinical conditions? The tissues most affected by sugar-induced oxidation stress are the vascular system (cardio-vascular disease), the renal capillaries (hypertension and kidney failure), the skin (wrinkles), the joints (degenerative arthritis), and the retinal capillaries (retinopathy). How's that for a pleasant accompaniment to your sweet tooth?
Now brace yourself for a strong dose of the honest truth ...
FRUCTOSE (FRUIT SUGAR) CAUSES TEN TIMES
Now that you are an authority on dietary sugar you can better appreciate the last two issues of your NUTRI-SPEC Letter. You have learned in these three months the physiological and pathological mechanisms behind all forms of diabetes. Your NUTRI-SPEC Fundamental Diet plus NUTRI-SPEC Metabolic Balancing and/or the Diphasic Nutrition Plan will allow your patients to maintain perfect glycemic control, while preventing the premature aging and catabolic tissue destruction of omega 6 and omega 3 PUFA oxidation and of glycation. For patients who are already diabetic you can stop, and often reverse, the degenerative pathologies associated with glycation. Now, you know how and why …
YOU MUST MAKE DIABETES PATIENTS
In celebration of health,
You have just become an authority on dietary sugar. You know everything you need to protect yourself, your family, and your patients from its devastating effects. You now know where the dishonest propaganda about fructose is coming from and why it is false. You know that it is the fructose component of ordinary table sugar that is the villain. You further know that it is the same fructose which makes fruit and honey potential causes of severe pathology.
You now know the exact mechanism by which sugar (particularly fructose) causes its pathological damage. You recognize fructose as a two-headed monster. One head relates to poor glycemic control and all its ensuing pathologies; the other head relates to free radical attack on tissues.
Don't ever lose sight of how pervasive this sugar-derived damage can be. There isn't a symptom or condition (or a NUTRI-SPEC metabolic imbalance) that cannot be associated with dietary fructose. You must use this information to enrich your own life. And you must use it to help your patients. When talking with your patients, specifically relate their symptoms and their metabolic imbalances that your testing reveals to their intake of sugar (and PUFA oils, for that matter). Sugar makes you old! (Vegetable oils make you old!)
The whole story of dietary sugar that you read in this Letter can be concisely presented in just a minute or two. Commit this truth to memory and use it on a daily basis. Your patients have so many misconceptions about sugar and carbohydrate metabolism: "natural sugars;" fruit as a so-called natural food group; sugars as "energy foods;" and so on. As hard as it may be for your patients to believe, it is the truth that ...
An apple a day
To illustrate the ubiquitous role of fructose in pathologies where you wouldn't expect sugar to be a factor, consider the Winitz Diet that you have read about in past issues of this Letter. Recall that Winitz concocted a food that was a complete source of calories and nutrients to maintain human health. This food was made up of carbohydrate, fat and protein which required absolutely no digestion, plus, was supplemented with vitamins, minerals and trace minerals. The purpose of this food was for patients suffering from gastro intestinal pathology and/or who were suffering from other advanced diseases that prevented them from eating.
To thoroughly test this food to see if it did indeed meet the nutritional requirements of human beings it was tested on convicts. The convicts were thoroughly tested with blood tests and all other aspects of a complete health exam prior to beginning the Winitz Diet as their only food. The bottom line is that the convicts, maintained on solely this food for many months, thrived. Not only were there no adverse affects to this diet, the health of these test subjects actually improved. The most noteworthy and consistent change in objective measures of these subjects was that their cholesterol dropped from an average of about 240 down to about 180 while they were on the Winitz Diet.
The only source of carbohydrate in the Winitz food was glucose. After months on the Winitz diet the convicts were doing well, but did complain that the taste of the food was a little bland. At that point Winitz substituted sucrose (which is half glucose and half fructose) for the glucose. Within a very short time on this modified Winitz food, the convicts' cholesterol levels zoomed right back up to the pre-diet elevated levels.
This study is perfect evidence of many of the principles you have learned from NUTRI-SPEC. First of all, it is dietary carbohydrate (not dietary fat, and certainly not dietary cholesterol) that causes an elevation of blood cholesterol in your patients. Second, as you now clearly see from what you have read today, it is fructose in particular that is the most deadly anti-metabolite of dietary sugar.
The truth is fascinating isn't it? And -- it is fun being an "authority." Knowledge is power -- but only if you put it to use. The knowledge you obtain from NUTRI-SPEC is invaluable both in your own life and as a tool to build your practice and serve more people.
If you want more knowledge like you have picked up in his Letter -- much more -- you will be pleased to learn that a totally revised third edition of your NUTRI-SPEC manual, "An Analytical System of Clinical Nutrition" is now available. This new edition is a must read if you want the knowledge you need to maximize your own physical and mental power, while empowering more and more patients.
The old saying, "Third time is the charm," certainly applies here. This manual truly tells the whole NUTRI-SPEC story and tells it well. When I completed the first edition of "An Analytical System of Clinical Nutrition" I was pleased and proud for about 10 minutes (maybe a little longer), after which it became almost an embarrassment. There was entirely too much of that book that was a dilution and a distortion of the NUTRI-SPEC theme of metabolic balancing. The second edition represented a vast improvement. Virtually every word in the book was related specifically to the five metabolic control systems that must be functioning optimally to restore and maintain health in all your patients.
Now, with the third edition, you've got so much more. The chapter on each of the five metabolic balance systems has been greatly expanded. After 12 years of receiving your questions on the theory and practice of NUTRI-SPEC, we have finally got a presentation that answers all your questions right up front.
There are many other topics covered in this edition that were given only cursory attention in the previous books. For example, all the references supporting the presentation you just read on fructose, glycemic control, and glycation are provided. There are 34 different references from the scientific literature cited for the chapter on the NUTRI-SPEC Fundamental Diet alone. The entire book has nearly 200 references.
Another subject covered in much more depth than in past editions is the hormonal component of the metabolic imbalances. You will get a much clearer picture of various endocrine involvements that can be both cause and effect in your patients' metabolic imbalances.
A chapter has been added covering the amino acids that your patients often need in therapeutic doses. The Prostaglandin Imbalance Chapter has also been expanded. As you might expect, the fully updated Quick Reference Guide, along with detailed instructions, is also included. At last we have a manual that truly covers in detail the theory and practice of NUTRI-SPEC metabolic balancing.
The best news is that you may have this third edition of "An Analytical System of Clinical Nutrition" FREE. We will give you a copy with your next order exceeding $400.
(If you are one of the doctors who reads this Letter monthly but has never really gotten off the ground with NUTRI-SPEC -- and you are looking at this newly revised manual as a means to finally put NUTRI-SPEC to work for you and your patients -- THAT IS GREAT NEWS!! THAT IS EXACTLY WHAT THIS NEW MANUAL WILL DO FOR YOU. That $400 order may seem like a lot if you haven't yet used NUTRI-SPEC on a regular basis, but really that is nothing more than a couple dozen Oxy B, a dozen or so Mighty Mins and a few odds and ends -- all items that constitute a risk-free purchase since you can use them for yourself, your family and all your patients who are interested in as solid a foundation of nutrition as you can get without NUTRI-SPEC testing.)
You also have the option of foregoing the opportunity to get the book free and just buy it for $49. The problem with buying the book is that within 2 weeks after buying it you will probably be placing an order for more than $400 worth of product and be kicking yourself because you could have had the book FREE.
There has never been a better time to make your first move with NUTRI-SPEC; or, if you are an established practitioner, to update and expand your comprehension of the amazing capabilities NUTRI-SPEC gives you to serve your patients.
P.S. Say to your patients, "Sugar will make you old; sugar will make you weak!"
P.P.S. Remember your new book is FREE with your next order -- call today!