Sugar
Refined sugar has been processed with heated chalk milk to remove the calcium and protein and carbonic gas, sulfur dioxide, and natrium bicarbonate making it extremely dense and acid-forming. It is then cleaned with carbon acid and lightened by adding sulfuric acid and bone charcoal. Simple sugars not only feed cancer cells they wreak havoc on the entire body. Due to the density of refined sugar (natural sugars are not dense) it has the ability to irritate softer tissues in the body. Such density is classified as a poison. It literally scrapes the tissue walls causing inflammation. Thus, refined sugar is a major culprit in cancer production and degenerative diseases like arthritis (tissue inflammation).
Processed sugars feed harmful intestinal yeasts, cancer cells, toxic organisms, and fungi. These sugars are devoid of vitamins, minerals, and enzymes, and because they use the same transport mechanism as Vitamin C (though not at the same time), they prevent Vitamin C from reaching the tissues where it is needed to eradicate viruses and cancerous organisms. This allows these unwanted cancers and viruses to multiply exponentially.
In the past twenty years Americans have increased their sugar consumption from an average of 26 pounds to 135 pounds per person per year. Prior to the twentieth century the average consumption was only 5 pounds per year. When we compare the rates of degenerative diseases to the rates of sugar consumption, altered fat consumption, and total fat consumption over the past 100 years we find that altered fat is #1, sugar is #2, and total fat is #3.
Processed sugars feed harmful intestinal yeasts, cancer cells, toxic organisms, and fungi. These sugars are devoid of vitamins, minerals, and enzymes, and because they use the same transport mechanism as Vitamin C (though not at the same time), they prevent Vitamin C from reaching the tissues where it is needed to eradicate viruses and cancerous organisms. This allows these unwanted cancers and viruses to multiply exponentially.
In the past twenty years Americans have increased their sugar consumption from an average of 26 pounds to 135 pounds per person per year. Prior to the twentieth century the average consumption was only 5 pounds per year. When we compare the rates of degenerative diseases to the rates of sugar consumption, altered fat consumption, and total fat consumption over the past 100 years we find that altered fat is #1, sugar is #2, and total fat is #3.