World Health Organization to lower recommended sugar limit by half in attempt to further damage human health

Staff Writer | January 3, 2014

Sugar limits to be regulated, cancerous alternatives to replace real sugar in foods

(Photo: Wikimedia Commons)
(Photo: Wikimedia Commons)

(INTELLIHUB) — In an attempt to further deplete the populace of anything and everything they need to survive and thrive, the W.H.O. is now lowering the recommended sugar limit by half.

The botched adjustment made by the W.H.O. and micromanagement of peoples food intake is insane and has some people concerned.  Now, food processors and manufactures will likely be forced to compensate for the loss of sweetness in foods by adding harmful, and in most cases cancerous alternatives, such as artificial sweeteners.

Natasha Longo reported:

Research published in the journal Critical Reviews in Food Science and Nutrition looked at 53 scientific papers and found a strong and consistent inverse association in the percentage of energy coming from fats and sugars. People with diets low in sugars and fructose were likely to be high in fat, and vice-versa. Nutritionists have labeled this the ‘sugar-fat seesaw’.

A report commissioned by the Center for Disease Control (CDC) reviewed the health benefits of reducing salt intake and the take-home message is that salt, in the quantities consumed by most Americans, is no longer considered a substantial health hazard. What the CDC study reported explicitly is that there is no benefit, and may be a danger, from reducing our salt intake below 1 tsp per day. Reducing salt in processed food also caused other more harmful additives and preservatives such as MSG and artificial flavors to be added to make up for the taste. The same will be true if sugar is reduced in processed foods.

Dr Michele Sadler, said: “A key reason that we see this sugar-fat seesaw is likely to be because sources of sugars such as fruit, breakfast cereals and juices are low in fat, while sources of fat such as oils and meat products are low in sugar.”

The guidance suggests lowering the amount of sugar added to food — excluding that which occurs naturally in fruit or starch, but it will not take into account natural sources of sugar such as maple syrup or honey. This will force the food industry to produce more chemically processed foods which attempt to remove sugar and replace it with artificial substitutes.

Sugar still provides us with a physiological balance we need for long-term health. The deluge of added sugars overwhelm the taste buds, but natural sugars allow sweet flavors to come alive. So we must carefully distinguish between added sugars which are harmful and those which are not.

Not only does all of this open up a can of worms for massive public debate, it may be the turning point we need in order for the general public to truly once and for all, question what they eat.

*****