Please note: the following shouldn’t be taken as medical advice. It’s simply what I’ve gleaned, and in other cases am guessing because of a lack of accessible information concerning health issues I’m currently facing. If anyone has any relevant information that they think would be useful, please send it to me.
In my last entry I described the Failsafe diet, which was developed for children with physical and behavioural problems caused by intolerances to human-made and natural food chemicals. While I’m a great fan of the diet and
Sue Dengate’s website, with my own long history of hypoglycemia I was disturbed that the possible role of sugar in contributing to behavioural problems was being dismissed out of hand. I was also concerned that a controversial medical diagnosis, the so-called ‘leaky gut’ and its associations with yeast overgrowth, was also being dismissed.
With cane sugar (sucrose) no longer a culprit for most Failsafers, what seems like an unhealthy degree of tolerance for sugary foods has developed in the food companies that have sprung up to respond to the needs of children with allergies and food intolerances, as well as more specifically Failsafers and their families. So, as well as using my own experience as an argument for the existence of hypoglycemia, I decided to look at what else was ‘wrong’ with sugar, even if it wasn’t the main culprit in conditions like ADD.
Is sugar good for anybody, especially kids?
Sucrose does occur naturally in fruits along with fructose, but table sugar isn’t really a natural food. Although it comes from sugar cane or sugar beet, it’s extremely concentrated and processed. Our bodies were built to ingest sugars in the form of complex carbohydrates, such as those occurring in fruit and vegetables.
In the small amount of research I did on sugar, I discovered a few interesting things. The main one was that processed sugars rather than fat are now said to be the cause of obesity; the latter has increased in the US during a period when carbohydrate consumption has been going up and the consumption of fat has been going down. Thus, low-fat diets are not necessarily the answer. Sugar has also been shown to be a physically addictive substance that has chemical effects on the brain.
In addition, processed sugar, and, importantly, other forms of concentrated sweetness, have been
linked with coronary heart disease; dietary sugar and salt have been
linked with the development of cataracts; and
one study has found that a diet with a high amount of sugars and carbohydrate ‘may increase the risk of pancreatic cancer in women who already have an underlying degree of insulin resistance’.
But, rather than be a total killjoy and recommend that everyone give up sugar, it does seem, from my very limited knowledge, that there’s some truth to what Dengate says about it: both children and adults are better eating sugar as a dessert than in the form of fizzy soft drinks.
I’d go further and say that homemade desserts and sweet foods are the best way of eating it, and that junk food containing cane sugar or fructose should be avoided.
Fructose, a different form of concentrated sugar made from fruit, seems to be particularly problematic in processed food, even for those without a genetic intolerance. It seems that much of the junk food that is causing obesity in America is sweetened not with sucrose but with corn syrup, a highly processed form of fructose that is cheaper to produce than sucrose, much sweeter and even more harmful; some scientists believe that the body processes it differently from cane sugar and that it’s more likely to cause obesity. ‘Crystallised fructose’ is, apparently, just as bad.
In fact, ‘sugar-sweetened beverages’, which commonly include corn syrup (ie fructose), have been
linked with ‘an increased risk of gout, hypertension, and diabetes’, although it’s not clear whether the fructose is directly causing these conditions.
I do think that kids who are benefiting from the Failsafe diet but still aren’t totally well should be taken off all forms of concentrated sugar for a few weeks to see if they improve further. And, partly because of its addictive qualities, I think all kids should only have sugar in their diet in a very restricted way. (In my family, of course, that ain’t going to happen in a million centuries!) As I’ve said, this isn’t medical advice, but just my opinion.
The food intolerance industry
There are a number of websites offering allergy-friendly foods for beleaguered parents; in fact there seems to be a whole industry encouraging children with food allergies and intolerances to eat as normatively as possible. Unfortunately some of the products on offer seem remarkably close to standard junk food.
This website offers coconut ice, chocolate pudding mix and ‘blackberry crunch’ complete with tapioca flour and cane sugar.
Meanwhile, this website offers allergy-friendly two-minute noodles. Admittedly these foods are for children with relatively limited allergies and food intolerances, but the Failsafers still get colourless lollies, carob sticks with cane sugar and ‘maggots’ made from puffed brown rice, cane sugar and canola oil. What happened to Failsafers only eating unprocessed food? And why do these companies encourage sick kids to eat heaps of sugar?
The unsavoury fact is that all processing changes the composition of food. As a hypoglycemic (for the moment, anyway!) I react to plain rice crackers made from brown rice without a trace of sugar.
I’m being very cynical here, but it’s obviously easier for the food industry to deal with low-amine and low-salicylate foods (the Failsafe diet) than it is for them to deal with a hypoglycemia or candida diet. In the latter diet especially, you really do have to eat mainly whole foods. But on a diet low in natural food chemicals you can eat plenty of sugar, thus boosting the food industry’s profits.
Of course, all children need treats, and it’s easy for me to pontificate – I’ve observed my sisters using food treats to bribe their kids to be good, and I can’t say that if I was in the same situation I would never do that. Any parent struggling with trying to get an ill child to eat a restricted diet probably welcomes these foods, and I’d assume they’d be a godsend for special occasions.
But common sense tells me that if a kid is reacting to many food chemicals, then unprocessed food with a minimum of concentrated sweetness would be the way to go, at least until the child’s system had had a chance to start healing.
Links between hypoglycemia and food intolerance – a shaky hypothesis based partly on my experience
Let’s assume that hypoglycemia can exist as a separate issue, at least in adults with food intolerances, although perhaps not in the majority of cases. What is the relationship between the two? Where does the whole thing begin?
It was very difficult to find useful information on the web regarding this question.
This website by a parent of child with reactive hypoglycemia provides lots of worthwhile information and is keen to promote hypoglycemia as a distinct health issue, but makes no reference that I could find to food intolerance. The Australian-based
Hypoglycemia Association does acknowledge food allergies and intolerances, but its information is fairly out of date.
The adrenal connection
Because of my own issues I’m most interested in adrenal fatigue and leaky gut as causes of hypoglycemia. It was extremely difficult to find worthwhile info on the web that linked food intolerance and allergy with adrenal fatigue and leaky gut. I’m convinced there are connections, and some websites seemed to acknowledge that there are, but they weren’t all that authoritative.
When your adrenals are fatigued, you don’t produce enough
cortisol. Cortisol is a hormone that has balancing effects on blood sugar, which is why adrenal fatigue can be linked with hypoglycemia. But it’s also involved in helping the body deal with allergies, regulating ‘immune response’ and ‘anti-inflammatory actions’.
This suggests that if you’re under stress for a long time you may be more susceptible to allergies. Some people are genetically unable to cope with food proteins such as gluten and/or casein (a protein in milk). However, food intolerances can also develop.
In
leaky gut syndrome the lining of the intestine supposedly becomes damaged, making it possible for tiny pieces of undigested food, toxins, parasites and waste to penetrate the lining, causing the immune system to respond by creating antibodies. This then results in symptoms of food intolerance.
This website says that, according to Dr Sherry Rogers MD, ‘The leaky gut can cause food allergy, and food allergy can cause the leaky gut’. In the case of gluten, ‘gluten sensitivity inflames the gut to the degree that the body will make antibodies to intestinal bacteria and chemical additives in food’. [This is confusing: possibly Rogers is talking about food intolerance when she says ‘the leaky gut can cause food allergy’.]
This medical doctor concurs, claiming that adrenals themselves can be affected by food allergies.
One interpretation of this is: you start off with a fixed allergy with a genetic component (say to gluten or casein) and, perhaps by consuming the allergen, end up with a leaky gut, which then results in all sorts of food intolerances you didn’t have before (eg to food chemicals such as amines and salicylates).
Perhaps at the same time you may be stressing out your adrenals as they struggle to deal with the gluten or other allergen you’re ingesting. And then the adrenals will be less able to cope with the food intolerances you’re developing (if it’s not actually directly contributing to their development). You may also develop reactive hypoglycemia. Perhaps you’ve also got some exterior stresses as well, which are putting even more pressure on your adrenals.
This scientific article suggests that pollen allergy can induce anxiety (which would then presumably have an unwelcome effect on the adrenal system).
This source, not a very scientific one admittedly, seems to suggest that the exterior stress can actually cause a leaky gut via the adrenals, without the further complication of a genetic allergy:
When we are under physical, emotional, or environmental stress it triggers cortisol, a stress hormone to be released. Cortisol raises blood sugar which feeds bad gut bacteria, yeast and other pathogens causing an overgrowth. When the intestinal flora gets out of balance it causes symptoms of gas, bloating, constipation, diarrhoea, and indigestion.
And
this scientific article suggests that children are susceptible to stress just as adults are. It finds that environmental stresses in children can contribute to their developing allergies, but that the children who do so may have a particular allergy-inducing response to stress in the first place. (Again I’m not absolutely sure whether the author is talking about genuine allergies here or food intolerances, which seem to be much more variable.)
One possible reading of the Failsafe diet is that once you give up food chemicals, this takes the pressure off the adrenals and they can perform properly, therefore eliminating hypoglycemia.
But if the leaky gut theory were correct, surely you would need to eliminate concentrated sugar for a while (and perhaps fermented foods?) to allow the lining of the intestine to recover.
Children and sugar
The study, cited in my last entry, that seemed to prove that cane sugar played no role in behavioural problems was done on children. Perhaps, for most children, taking pressure off the adrenals by removing intolerances is enough. Yet excessive sugar, inadequate nutrition and use of antibiotics are all considered to be contributing factors in leaky gut. Children’s immune systems also have to deal with the effects of pollution, dust, pollens, pesticides etc. Perhaps a few children do develop a ‘leaky gut’, and need a rest from sugar until the condition resolves.
I grew up with an undiagnosed lactose (or casein) intolerance and a possible undiagnosed gluten intolerance. This could have contributed to a leaky gut. Once you feed sugar into a leaky gut you may be contributing to a yeast overgrowth and causing hypoglycemia.
Perhaps the leaky gut led to the sensitivities to amines and salicylates that I seem to have developed. And maybe that was one reason why I never got better on the candida diet: I was ignoring the amine/salicylate problem.
I’ve finally snagged an appointment with an allergist, and will ask them if it’s possible to take a test for adrenal function – if not, they may be able to refer me to someone. But in the meantime I’ve researched some ways I can support my adrenals. They’re incredibly simple really:
Exercise
Daily meditation
Vitamin C
Vitamin B
Magnesium
Other options are supplements of cortisol and a hormone called DHEA, both of which have been used experimentally to treat adrenal fatigue. But I reluctantly let go of the idea of taking them as they seemed to be unsafe.
I’m not blaming Dengate. I’m incredibly grateful for her website, which has allowed me to get rid of my hives, given me extra clarity about my food issues and encouraged me to go to a conventional allergist for the first time in my life.
It just annoys me that the issue of hypoglycemia is being blindsided, by the food intolerance ‘industry’ as a whole, when there is already so much ignorance about it. There needs to be more research about the links between adrenal fatigue, food intolerance, reactive hypoglycemia, and food addiction; or the research that has been done needs to be explained so that it’s understandable to the average person.
So, as so often occurs in my blog entries, I’m left with a series of questions rather than answers:
What role does fructose intolerance pay in reactive hypoglycemia? Does the role vary depending on whether the fructose intolerance is hereditary?
What role does leaky gut play in reactive hypoglycemia?
Can food intolerance co-exist with a reactive hypoglycemia problem?
Is there a connection between fructose intolerance and leaky gut?
To what extent is food addiction a symptom of hypoglycemia?
If food intolerance can mimic hypoglycemia rather than causing it, as Dengate suggests, can that mimicking itself cause sugar addiction?
Are processed foods inherently more physically addictive than non-processed foods, targetting the reward centres in the brain? Can concentrated sweetness have this effect too, regardless of the chemical make-up of the sweetness (eg Diet Coke)?
What connections are there between the development of food intolerance and the overeating of processed foods?