Adopting a healthy lifestyle is hard and one of the biggest hurdles many of us face when attempting to turn to a healthy diet is…sugar (cane sugar). We love sugar, we put it in and on almost everything and of course there is hidden sugar, the sugar that has been unnecessarily added to many processed foods.

After years of being conditioned to depend on sugar many of us are addicted and this sugar addiction has created a number of health challenges with our love of sugar being linked to type two diabetes, cardiovascular disease (heart disease and stroke) and obesity.

Reducing our sugar consumption is tough and many of us have tried various strategies. These have included switching from white sugar to brown sugar because we mistakenly think it is healthier but white sugar and brown sugar are very similar, i.e. they provide no nutritional benefit, consist of sucrose and fructose and provide us with quick energy. White sugar is slightly more processed because it is bleached to achieve its colour and brown sugar contains molassess but the bottom line is that high consumption of both brown and white sugar is bad for our health and should be avoided.

Other strategies many employ to reduce their sugar intake include switching to other sweeteners like honey and synthetic sweeteners but again these are not ideal.  Honey is better than cane sugar in that it contains small amounts of vitamin C, vitamin B, calcium and iron (I stress SMALL amounts), it has a lower glycaemic (50 versus 64-68 for brown/white sugar) and so it doesn’t raise our blood glucose levels as fast as cane sugar and research has suggested it is good for our immune system . But, honey is 70-80% sugar and contains more calories than cane sugar so it has to be consumed in moderation. The advice from many nutritionists is that if you don’t have any underlying health issues (diabetes or any issues with your metabolism) then having honey occasionally is ok.

Synthetic sweeteners are also used by many as they have no calories and don’t adversely affect blood glucose levels. Whilst most synthetic sweeteners have been deemed safe by food regulators there are mixed feelings about these products. Early studies linked some sweeteners to cancer and other health conditions but these studies have been refuted with organisations like the National Cancer Institute and the Cancer Research UK stating that they pose no danger to our health. With this in mind use of these products is down to personal preference and how confident an individual feels about the long-term effects of synthetic sweeteners. It is a good option from the point of view of blood sugar levels and calories but if you’d  prefer to stay away from highly processed products then this is not a good option.

There are some newish natural alternatives such as agave nectar and stevia. Agave nectar  has a much lower glycaemic  index (GI is 15) than both white and brown sugar (GI ranges from 65-68) as well as honey (GI is 50), but there are concerns over its high fructose levels which can lead to insulin resistance, diabetes, obesity and metabolic syndrome. Therefore there are questions over whether the benefits of its low glycaemic index are cancelled out by its high fructose content (70-90%) so it’s probably best to avoid agave nectar altogether because as Dr Johnny Bowden has said “Agave syrup is basically high-fructose corn syrup masquerading as health food”

Stevia-based sweeteners are made from the stevia plant and contain no calories. Their sweetness comes from the presence of glycosides which are not stored in our body and are rapidly excreted.  Stevia-based sweeteners have a glycaemic index of zero and hence have no negative effectives on our blood sugar or insulin nor does it contribute to obesity and cardiovascular disease with researchers  writing in The Open Obesity Journal  that “Stevia leaf extract and their constituent phytonutrients promote caloric balance and can be beneficial components of a  healthy dietary lifestyle”

The main components of stevia-based sweeteners are stevia glycosides and safety tests have shown that they pose no harm to our health. There have been concerns over the long-term effects of whole-leaf and crude extracts of stevia, the misrepresentation of stevia-like products which are not stevia but highly refined stevia preparations and the additives that are included in some stevia products.  The recommendation is: if you are going to try stevia  do your research and opt for a high quality product.  A high quality stevia-based product appears to be one of the healthiest alternatives to sugar.

Finally, we’d like to talk about coconut palm sugar which we were recently introduced to at a health and wellbeing day by Mother Nature. Coconut palm sugar is made from the sap of the coconut. It is healthier than cane sugar due to its significantly lower glycaemic index (GI is 35 versus 64-68 for white/brown sugar). It also contains small amounts of fibre, zinc, iron, potassium, calcium, magnesium, vitamin C, short chain fatty acids, phytonutrients and antioxidants, but it does contain fairly high levels of fructose (35-45%). As mentioned previously high levels of fructose have been linked to diabetes, insulin resistance, obesity and metabolic syndrome. The levels of fructose in coconut palm sugar are lower than white sugar (50%) and agave nectar (70-90%) so in this respect it is also better than white sugar and agave nectar. If you need a sweetener and you’d like to have it from a source that is unprocessed then this is a better and  healthier alternative than white cane sugar, but should be consumed moderately due to its fructose content.

The take home message is we should really be avoiding sugar no matter what form it comes in due to its negative effect on our health. If we do need to sweeten the food we eat then a healthy option is using high quality stevia. Alternatively, if you have no underlying blood sugar problem you could occasionally opt for a good quality honey or coconut palm sugar.

Today’s blog post comes from Orvel Douglas a Nutrition and Diet Specialist at Body Sculpt of New York. This post follows Orvel’s previous post, A Plant-Based Diet Will Give You Optimum Health.

Mr Douglas is a Certified Nutrition and Diet Specialist in the United States where he has worked as an independent nutrition consultant for various organizations and companies. He has provided nutrition counseling and workshops for the following organizations: Medgar Evers College Empowering Youth to Excel and Succeed Project (“EYES”); United Federation of Teachers; DC 37 and 1199 SEIU.  Mr. Douglas is currently providing nutrition workshops for the Office of Alcoholism and Substance Abuse Services (OASAS) for their Access to Recovery Program (ATR) in Brooklyn, New York.  Mr. Douglas is also the Lead Nutritionist for Body Sculpt of New York’s Six Weeks to Fitness programs.

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In last month’s blog I encouraged everyone to think about adopting a plant-based diet and highlighted some of the benefits of such a diet.  Many studies have shown that animal proteins are causing many preventable diseases. What I have found is that when a person removes all animal protein from their diet many ailments tend to disappear.  The Physicians Committee For Responsible Medicine have been doing a lot of work in this area with the sole purpose of refocusing our efforts on prevention over pills. In this blog I wanted to take the time to summarize some of their work on identifying some of the dangers of a diet high in meat.

Meat-Eating is a Risk Factor for Developing Diabetes

February 21, 2014- Doctors should consider meat-eating to be a risk factor for developing type 2 diabetes, according to an article published in the journal Nutrients. Researchers from the Physicians Committee evaluated studies that examined different levels and types of meat consumption and the risk for developing diabetes. Meat-eaters had significantly higher risk of developing diabetes, compared with people who avoided meat. Meat’s effect on diabetes risk appears to be due to its content of saturated fat and haeme iron, among other factors. The authors recommend that consumption of meat products should be part of any screening for a patient’s risk for diabetes, alongside other established risk factors.

Animal Protein Linked to Early Death

March 4, 2014 – A diet high in animal protein leads to an earlier death, compared to a diet where less is consumed, according to a study analyzing data from 6,381 American adults aged 50 and older. Participants who ate the most animal protein had a 5-fold increase risk of death related to diabetes. Those younger than 65 who ate the most animal protein had a 74 percent increase risk for death from any cause and a 4-fold increase in death related to cancer, during a follow-up of 18 years. Risks for death were diminished or absent when protein sources were plant-derived.

Cholesterol Levels Lower in Vegans

February 10, 2014 – Those who consume vegan diets have better cholesterol levels than people who eat meat, fish, dairy, and/or egg products, according to a study published this month in the European Journal of Clinical Nutrition. Researchers examined data and blood samples from 1,694 participants from the European Prospective Investigation into Cancer and Nutrition-Oxford (EPIC) study. Participants were categorized as meat-eaters, fish-eaters, vegetarians, and vegans. Those who ate a vegan diet consumed the most fiber, the least total fat and saturated fat, and had the healthiest body weight and cholesterol levels, of all the diet groups.A previous analysisfrom the EPIC study found that vegan and vegetarian groups had a 32 percent lower risk of hospitalization or death from heart disease.

The Physicians Committee For Responsible Medicine’s Stance on Meat

PCRM promotes a vegetarian or vegan diet, together with aerobic and weight-bearing exercises and exposure to sufficient sunlight for vitamin D production. It writes that vegetarian diets are low in saturated fat, high in dietary fiber, contain phytochemicals that PCRM argues help prevent cancer, and contain no cholesterol. Its website cites several studies that it says show that vegetarians are less likely than meat eaters to develop cancer. It argues that a vegetarian diet can help prevent heart disease, lower blood pressure, can prevent and may reverse diabetes, and that it may improve the symptoms of a number of other conditions.^[6] PCRM runs the Cancer Project, which suggests a vegan diet will help with cancer prevention, and that offers nutritional assistance to cancer patients.^[7]

PCRM argues for the health benefits of avoiding dairy products—Barnard has called cheese “dairy crack”^[8]—and campaigns for vegetarian meals in schools.^[9] It also runs a website that collects reports of adverse health effects experienced by people on the Atkins diet. The New York Times writes that it was PCRM who in 2004 passed Dr Robert Atkins‘s medical report to the Wall Street Journal. The report, obtained by Dr. Richard Fleming of the Fleming Heart and Health Institute, showed that Atkins himself had experienced heart attack, congestive heart failure, and weight problems. Atkins supporters countered that there was no reason to think that his heart problem (cardiomyopathy) was diet related, and that his weight at death was higher due to fluids pumped into him in the hospital.^[10]

The organization’s founder, Neal Barnard, M.D., has published dozens of peer-reviewed papers on nutrition in journals such asThe American Journal of Cardiology, The Lancet Oncology, and the Journal of the American Dietetic Association.^[11] Naturewrote in 2006 that PCRM had become “an endless source of vexation for federal nutrition-policymakers,” but that Barnard’s position had some support within the medical community. William Roberts, a PCRM adviser, executive director of the Baylor Cardiovascular Institute, and editor of the American Journal of Cardiology said of Barnard. “He’s a superb man. Anybody who devotes their life like he has done to getting us all on the right dietary track, I admire.”

There is mounting evidence that turning awary from a meat-based diet is the best option for us and will significantly improve our health and wellbeing. We encourage everyone to take a look at their diet and cut out meat where they can, your health depends on it.

Today’s blog post comes from Orvel Douglas a Nutrition and Diet specialist at Body Sculpt of New York. Mr Douglas is a Certified Nutrition and Diet Specialist and has worked as an independent nutrition consultant for various organisations and companies. He has provided nutrition counselling and workshops for the following organizations: Medgar Evers College Empowering Youth to Excel and Succeed Project (“EYES”); United Federation of Teachers; DC 37 and 1199 SEIU.  Mr. Douglas is currently providing nutrition workshops for the Office of Alcoholism and Substance Abuse Services(OASAS) for their Access to Recovery Program (ATR) in Brooklyn, New York and is also the Lead Nutritionist for Body Sculpt of New York’s Six Weeks to Fitness programs.

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What I have noticed in the last 20 years is that we are getting sicker and sicker. Some of the diseases that are prevalent amongst the older generation are showing up in teenagers. One thing I can say is that we are eating way too much processed and junk food.

Many studies are showing that animal proteins are causing many preventable diseases. What I have found is that when a person removes all animal protein from their diet many ailments tend to disappear.

I have seen people’s type 2 diabetes, high blood pressure, high cholesterol and arthritis disappear, just to name a few.

One of the leading doctors in this field is Dr Colin Campbell. Dr Campbell is an American biochemist who specializes in the effect of nutrition on long-term health. He is the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University.

Campbell has become known for his advocacy of low-fat, whole foods, vegan (plant-based) diet. He is the author of over 300 research papers on the subject, and two books, Whole (2013), and The China Study (2005), which became one of America’s best-selling books about nutrition.^[1] Campbell featured in the 2011 American documentary, Forks Over Knives.

Campbell was one of the lead scientists in the 1980s of the China–Oxford–Cornell study on diet and disease, set up in 1983 by Cornell University, the University of Oxford, and the Chinese Academy of Preventive Medicine to explore the relationship between nutrition and cancer, heart and metabolic diseases. The study was described by The New York Times as “the Grand Prix of epidemiology.”^[2]

There is a group of doctors in an organization called the Physicians Committee for Responsible Medicine and what they are doing is putting a new focus on health and compassion. The Physicians Committee combines the clout and expertise of more than 12,000 physicians with the dedicated actions of 150,000 members across the United States and around the world.

They are changing the way they treat diseases such as diabetes, obesity, high blood pressure, cancer and arthritis. They are putting prevention over pills.

We at Body Sculpt have been promoting a low fat, plant-based diet and what we have seen are some of our participants are no longer on medication through this small change.

My advice to anyone who is reading this and is suffering from ailments I would strongly suggest that you do some research and try a plant-based diet. The only thing you have to lose is your ailments.

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The Lake Foundation would like to thank Orvel Douglas for his guest blog post. If you have any questions for Orvel please leave them in the comments section below and for more information about Body Sculpt’s Six Weeks to Fitness program click here

We get a lot of questions from women about what they can do to prevent fibroids. This week’s blog post follows our recent post on exercise and fibroids prevention. Today, we’ll look at diet.

Fibroids are non-cancerous tumours that develop in or around a woman’s womb. They can cause a number of symptoms including pelvic (tummy) pain, infertility, heavy and/or painful periods, back pain, anaemia, constipation, frequent urination and pain during sexual intercourse.

The exact cause of fibroids is unknown but research does suggest that they are caused by a combination of genetic, lifestyle and hormonal factors.  Those most at risk of developing fibroids are black women, those who are overweight, women of childbearing age (particularly women who are 25-45 years old), those with a family history and women who haven’t given birth.

Diet and Risk Reduction

When trying to understand what we can do to reduce our risk of developing fibroids diet is an interesting and important factor.  As obesity is a major risk factor then logically if we adopt a healthy lifestyle and lose weight then we can reduce our risk of developing this condition. But, are there particular foods that contribute to fibroids development and are there foods that are protective? Let’s take a look at what the research tells us about this.

Red Meat 

When it comes to foods that increase a woman’s risk of developing fibroids, research suggests that red meat plays a major role. One research study has shown that frequent consumption of beef and other red meat increases a woman’s risk of developing fibroids by 70%. This finding is similar to a study conducted in India which found that women who consume red meat are three times more likely to develop fibroids compared to vegetarian women or women who are mostly fish eaters.  This is in stark contrast to a recent study that found no association between meat consumption and fibroids, although in this study researchers looked at all meat and didn’t look specifically at red meat.

Fruit and Vegetables 

The Black Women’s Health Study conducted in the US explored the impact of fruits and vegetables on a woman’s risk of developing fibroids. In this study, 22,583 black women were monitored from 1997 to 2009 and their food intake monitored.

This study found that overall fruit and vegetable intake was associated with a reduction in risk and the strongest reduction in risk was associated with a high intake of citrus fruit.  Additionally, they found that vitamin A from animal products (liver and dairy) was linked to a reduction in risk too.

These findings were similar to that of a small Chinese study which explored the association of fibroids with diet, physical activity and stress.   This study took place between 2009 and 2011 and researchers found that fruits and vegetables significantly reduced risk of developing fibroids with women consuming the most fruits and vegetables (eating fruit and vegetables more than three days a week) being 60% less likely to develop fibroids.

Finally, a study conducted in 2009 found that a high intake of green vegetables reduced the risk of developing fibroids by 50%  and fruit consumption reduced risk by 20%.

Vitamin D 

In 2013, one of the first studies looking at whether vitamin D is linked to fibroids was conducted and this study found that women with sufficient levels of vitamin D were 32% less likely to develop fibroids than women who are vitamin D deficient. Furthermore, another study published in 2013 found that women with fibroids had significantly lower levels of vitamin D compared to women not affected.  These studies suggest that vitamin D is protective.

Conclusions

It is clear that diet is very important in the development of fibroids. By adopting a healthy diet we can reduce our risk and women should pay attention to their fruit and vegetable consumption, reducing their red meat intake and making sure they have enough vitamin D.

It’s important to note that surveys conducted in the US have found that African Americans consume fewer fruits and vegetables than their white counterparts, it is important that we change our lifestyles and work on increasing our fruit and vegetable intake, our health depends on it.