[podcast flashvars=”titles: ‘Dr. Nancy Appleton (Episode 337)'”]http://www.thelivinlowcarbshow.com/shownotes/wp-content/uploads/llvlc337-dr-nancy-appleton.mp3[/podcast]
Hello and welcome back to The Livin’ La Vida Low-Carb Show With Jimmy Moore!
In today’s episode Jimmy was fortunate enough to interview author and healthcare provider Dr. Nancy Appleton. Nancy has a prestigious reputation as an anti-sugar advocate and many listeners will already know her name.
Topics covered include: cutting out allergy-inducing foods, to do cold turkey or not, the importance of whole fruits vs juices, the addictive nature of sugar, and much, MUCH more!
LINKS MENTIONED IN EPISODE 337
– Dr. Nancy Appleton bio
– Suicide By Sugar: A Startling Look at Our #1 National Addiction
– Nancy Appleton’s Official Web Site
– Dr. Appleton’s “146 Reasons Why Sugar Is Ruining Your Health”
– RELATED PODCAST: David Gillespie Talks About The ‘Sweet Poison’ Known As Sugar (Episode 219)
Jimmy, I learned a lot from this interview. I download your podcasts onto my Blackberry and listen to them when I exercise. I relate a lot to you and your sugar addiction. You ate Little Debbies, I ate whole pies!!! Even though I would be stuffed I would want more and more sugar. But I’m doing low carb now ( following Dr. Bernstein) and have lost 71 lbs so far. What are your thoughts on what she said about not eating any artificial sugar at all (including Stevia)? I hadn’t thought about it reinforcing my sugar addiction. I’ve tried to give up diet pop including Diet Rite. But it’s been a challenge. I just know they’re not helping me and I would be better off without them.
Linda, CONGRATULATIONS on your weight loss and KEEP IT UP!!! To be honest, I still love consuming “sweet” foods and drinks and perhaps it is an addiction that I need to overcome. But what I do know is I had plenty of foods and beverages during my 180-pound weight loss that were that way and they never bothered me before. To reach a truly Paleo-styled way of eating, some thing you shouldn’t put anything that tastes like sugar on your tongue–EVER! Talk about depriving! I’m just not convinced.
–Jimmy
Sorry Linda – I was getting ready to rate your comment a 5 but my goofy mousepad has a mind of its own and sent it off with only 1 star clicked. Good luck getting off of Diet Rite!! I too enjoyed the interview. But I can’t follow her logic when it comes to sugar being “different” than carbs when it comes to suppressing phagocytosis therefore depressing immunity. When I see writeups of the research along that vein, for example http://jap.physiology.org/cgi/content/full/84/4/1252 , I see that the operational variable is blood glucose levels, NOT what food was consumed in the first place to raise the level of glucose. I thought Jimmy probably picked up on that but was a very soft and gentlemanly interviewer, just saying hmmmm whenever she said something that was contrary to his beliefs.
You busted me! LOL! Whenever I hear something from one of my guests that doesn’t quite jive I’ll try to gently interject my concern, but I never go full-fledged Sean Hannity on them! 😀
–Jimmy
Great show. My big takeaway was the revelation that agave “nectar” is 90% fructose. I had just purchased a bottle of organic ketchup sweetened with agave, trumpeting “no added sugar” on the label. I was so mad. I would never buy HFCS for my little boy (6), why would I feed him agave fructose?
I explained to him about fructose and he poured the whole bottle of ketchup down the kitchen sink!
It is STUNNING when you educate yourself about these so-called “health” products just how truly unhealthy they really are!
–Jimmy
Jimmy
I so appreciate your listing related podcasts. I had missed David Gillespie. After listening to Appleton I listened to Gillespie. The stealth approach of fructose makes so much sense. It would explain why the nation has become so much fatter since around 1860. But a question arises. What about the other sugar forms: Maltose, Dextrose, Lactose…. Are these just metabolized like carbohydrate?
Is it possible that low carbohydrate diets are effective mostly because they incidentally cut out the fructose. Weston Price noted many cultures that seemed to be doing fine on relatively high carbohydrate diets. I read once that the Irish were thought to be remarkably healthy prior to the potato famine. Their pre-famine diet was mostly milk and potatoes. On the other hand, President William Howard Taft lost 100 pounds just by cutting out bread and potatoes. I wonder though, was he eating his bread with jam? Was he putting sugar in his coffee?
There may be genetic diversity playing here as well. What’s your impression?
Thank you, Morgan! There were probably several “related podcasts” I could have listed here, but David Gillespie was a good one. I think all of those sugars are metabolized in the body as a detrimental carbohydrate on our hormones. Sure, fructose is a big part of the problem, but I would suggest doing an experiment to test whether it is the fructose or all carbohydrates as Gary Taubes hypothesizes. At the same time, I think our bodies are individualized and there’s no such thing as a singular response that will happen in everyone all the time. I have a friend who regularly consumes a diet with 90% carbohydrate in her diet and she is thin as a rail, has no health problems, stabilized blood sugars, and outstanding lipids. I’m working on getting her to come on my podcast to talk about it.
–Jimmy
Good Show! — She doesn’t understand how “God’s Food” has become “man’s food” with hybrid science and that’s why potatoes are bad, because they have been hybrid a thousand times over to increase their sugar content my man, but she definitely opens the doors to the dangers of sugar and it’s addiction and that is what it’s all about.
She’s almost all the way there and I appreciate her work on educating about the dangers to health sugar poses. Great to hear from you again Tom!
–Jimmy
Great Show. I use pure stevia for my sweetner. But even with stevia you have to make sure you get the stuff that does not have extenders in it.
Louise, great point! No maltodextrin for me neither. 🙂
–Jimmy
Thank’s for your forgiveness, have a great time on your ships voyage coming up if I’m not mistaken.
-Tom
Yep, we set sail this Saturday Tom and it’s gonna be quite the adventure. 🙂
–Jimmy
Hey Jimmy,
I’m listening to your broadcast as I write this and I am HORRIFIED at the ingredient list for PediaSure so I decided to look it up:
This is for VANILLA flavor: (31g Carbs, 18g Sugar, listed on label)
WATER, SUGAR (SUCROSE), CORN MALTODEXTRIN, MILK PROTEIN CONCENTRATE, HIGH OLEIC SAFFLOWER OIL, SOY OIL, WHEY PROTEIN CONCENTRATE, MEDIUM-CHAIN TRIGLYCERIDES; LESS THAN 0.5% OF: SOY PROTEIN ISOLATE, SHORT-CHAIN FRUCTOOLIGOSACCHARIDES, NATURAL AND ARTIFICIAL FLAVORS, CELLULOSE GEL, MAGNESIUM PHOSPHATE, POTASSIUM CITRATE, POTASSIUM CHLORIDE, CALCIUM PHOSPHATE, CALCIUM CARBONATE, POTASSIUM PHOSPHATE, SALT (SODIUM CHLORIDE), CELLULOSE GUM, CHOLINE CHLORIDE, SOY LECITHIN, MONOGLYCERIDES, C. COHNII OIL, ASCORBIC ACID, m-INOSITOL, POTASSIUM HYDROXIDE, CARRAGEENAN, TAURINE, FERROUS SULFATE, dl-ALPHA-TOCOPHERYL ACETATE, L-CARNITINE, ZINC SULFATE, CALCIUM PANTOTHENATE, NIACINAMIDE, MANGANESE SULFATE, THIAMINE CHLORIDE HYDROCHLORIDE, PYRIDOXINE HYDROCHLORIDE, RIBOFLAVIN, CUPRIC SULFATE, VITAMIN A PALMITATE, FOLIC ACID, CHROMIUM CHLORIDE, BIOTIN, POTASSIUM IODIDE, SODIUM SELENATE, SODIUM MOLYBDATE, PHYLLOQUINONE, CYANOCOBALAMIN, AND VITAMIN D3.
I’m HORRIFIED.
Amazing, isn’t it Annika?
–Jimmy
i used Stevia extract as a sugar substitute because i am diabetic. Stevia is really sweeter than sucrose.”`.
I use Whey protein a lot before and after my bodybuilding routines. Whey helps a lot in building muscles.,*’