Syndrome X is actually called Metabolic Syndrome X. This
was discovered over 10 years ago, but scientists have been
looking for this for 100 years.
What does it mean? Metabolic has to do with metabolism, the
way our body uses energy. Syndrome means many diseases
involved. X means "we don't know". So it's basically a
bunch of diseases that relate to your metabolism that
scientists don't know enough about. The cause of Syndrome X
is now being discovered and determined.
In Syndrome X, the blood has high levels of sugar, but
unlike diabetes, there is lots of insulin to process the
sugar, but the sugar (food) is not getting in the cells to
provide energy. You are tired.
A sign of having this Syndrome X would be a person who
needs to eat sugar, carbohydrates, and caffeine to keep
going throughout the day. They get an energy boost, which
falls in an hour, and then they need another boost and
another boost throughout the day.
Syndrome X is only found in industrialized countries and
cities. It started when white flour and sugar came along
with the industrial revolution in the 1800's. It got much
worse when companies started using fructose to sweeten
foods. It is 20 times sweeter than glucose (sugar). Your
body can't handle all this sugar.
It is estimated that 99% of women have Syndrome X. Even if
that statistic is high, that still means a lot of women
have Syndrome X.
So, what's happening in the body with this Syndrome X?
Let's say you eat an apple. Your body only absorbs 20% of
the sugar contained in that apple. The same goes for corn
on the cob. Bananas are higher at 40%. Watermelon is 10%.
Eating these whole foods does not produce a huge amount of
sugar (carbohydrates) for your body to deal with. The body
makes a little insulin to go with the glucose which then
goes into the liver. Then the glucose (energy) is sent to
the cells along with insulin, which helps the sugar
(energy) get into the cell.
Now, let's look at what happens when you eat white flour,
sugar, or fructose (high fructose corn syrup, like the
sugar in soft drinks).
A note to make here: Most all bread available is based on
'white flour'. Even wheat bread is made from 'white flour'.
Bread made from flour that has been truly stone ground the
old fashioned way is the only time you get away from 'white
flour'. Stone ground flour will spoil in a week whereas
processed flour will keep for years. That's why the
industrialized societies changed to processed flour, but it
has hurt our health. And the adverse effects are getting
worse with each generation.
When your stomach sees flour or sugar coming, it tells the
pancreas to make lots of insulin to deal with the large
amounts of glucose from white flour (or sugar or fructose).
This huge amount of sugar (because 100% is able to be
absorbed) goes into the liver, which monitors all food. The
liver tastes the blood and decides that it is too sweet, so
it turns the sugar into fat, which then goes into the
bloodstream.
This fat is the triglycerides in your blood. It is sugar
converted to fat. White blood cells then gobble up this fat
(because there's too much of it) and store it in your
belly, hips, everywhere.
This fat, along with a second type produced (which cannot
be broken down, the body can't burn it), will also cover
and coat a cell. This covering of fat over the outside of a
cell prevents food/glucose from getting into the cell to
provide energy.
So, our cells aren't getting enough energy and we have to
eat more sweets to give us a quick boost, causing the
pancreas to secrete more insulin. I believe this constant
secreting of insulin is what wears out the pancreas and
gives people the tendency to get Type II Diabetes.
It's estimated that 70-90% of people have high
triglycerides. This high blood sugar, turned into high fat
by the liver, causes 70% of modern diseases.
Fat in the arteries leads to strokes and heart disease.
Fatty deposits on the brain can lead to Alzheimer's,
Parkinson's, and Multiple Sclerosis. DNA damage can lead to
auto-immune diseases while unchecked cell growth in the
body can lead to cancer.
When the liver breaks down fructose Very Low Density
Lipoprotein (VLDL) is produced. This converts to Palmitic
Acid, which goes inside the cell.
But when Palmitic Acid is in the cell it then converts to
Salimide. This Salimide goes into the DNA and attacks it,
causing a mutation. These mutations can make a person prone
to certain types of cancer. They can also be the source of
auto-immune diseases where the body attacks its own cells
because it doesn't recognize them, due to the DNA damage.
These mutations also get passed on to our kids. This is why
our children's health is not going to be as good as was our
parent's health, unless we change our ways and teach our
children how to live healthier lives.
So, basically, sugar converted to fat is damaging the genes
in our DNA.
It will take 2-3 generations of improved attention to
health and nutrition to fully correct damaged genes, but it
is possible.
----------------------------------------------------
Anita Murray is a Professional Health Coach, Nutritional
Consultant, and Founding Editor/Owner of
FibromyalgiaHope.com. For information on getting away
from your sugar and caffeine cravings, join Anita's
Interactive E-course, where you will learn about 8
important strategies designed to reverse your declining
health and move your toward the health you deserve. Sign
up for the free e-course at
http://www.fibromyalgiahope.com/getwellnow .
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