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25 Hardcore Healthy Foods You Need In Your Emergency Pantry

By Lisa Egan

Natural disasters like hurricanes, Nor’easters, and winter storms can cause you to be stuck in your home for days (or even weeks) on end – and stuck eating whatever you currently have stashed in your pantry and freezer.

Normally, enough notice is provided to allow time to run out to purchase items prior to a storm’s arrival. It is tempting to stock up on convenient comfort foods before a disaster, but this isn’t ideal. For example, many freeze-dried foods are notorious for having excessive amounts of sodium – thus causing you to consume more water to make up for it (oops, there goes your stored water supply!). Staying hydrated in winter is especially important – your body needs more water during winter than it does during the warmer months. And, remember – you will need to store enough water for drinking AND for cooking.

Surviving on your favorite junk foods may leave you feeling dehydrated, drained, and stressed, which will make enduring a sustained emergency situation even more difficult.

Building an adequate emergency pantry takes time and planning to make it fully functional. Ideally, you will store nutritious shelf-stable foods that your family normally consumes (and enjoys), as well as foods that serve many purposes.

Learn how to build a well-stocked pantry using a layering system: The Prepper’s Cookbook: 300 Recipes to Turn Your Emergency Food into Nutritious, Delicious, Life-Saving Meals, or The One-Year Pantry, Layer by Layer.

How to build a pantry stocked with nutritious, energizing foods

When selecting foods to add to your emergency pantry, focus on the most nutrient-dense items you can find that are also shelf-stable, with a focus on macronutrients.

Macronutrients are compounds found in all foods that humans consume in the largest quantities, providing the bulk of our calories (energy) from our diets. The three main categories are protein, carbohydrate, and fat.

You’ll want your pantry to have a diverse assortment of foods from all three macronutrient categories.

Protein is the most satiating macronutrient – in other words, it is the most filling. Carbohydrates come in second to protein, and fat takes third place.

Fiber is also filling, so including it in meals can reduce mindless snacking (which humans are prone to do when boredom sets in – and let’s face it, being stuck indoors for days on end can get boring).

In a previous article, we stressed that the foods you store for emergencies should provide you with the energy you’ll need during challenging times. Finding foods that are high in complex carbs and dietary fiber are more efficient from a dietary standpoint and will keep you feeling fuller longer.

To build balanced meals, including a source of each: protein, carbohydrate (ideally with fiber), and fat. Low carbohydrate vegetables (like broccoli and leafy greens) have no limits – add them to meals generously.

Here are some sample meal ideas that include each of the macronutrients:

  • Eggs (protein), spinach and tomatoes, cheese (protein/fat), whole grain toast (carb/fiber), and butter (fat)
  • Chicken (protein), vegetables, brown rice (carb/fiber), olive oil (fat)
  • Steak (protein), salad with leafy greens, potato – sweet or white (carb/fiber), almonds (fat), salad dressing – olive oil w/balsamic vinegar and herbs (fat)

If you are unable to cook, you’ll need sources of each macronutrient in shelf-stable, ready-to-eat form, so we have included ideas for those in each category.

Protein sources

Protein is made up of amino acids, which are the building blocks for our bodies. If we consume excess protein in our diets, our bodies will usually find a way to use it – we don’t store a lot of extra amino acids like we do carbohydrates and fat. Because we either use or excrete extra protein, we need to replenish it through our diets.

Daily protein needs vary among individuals. Body composition, activity level, and overall health are factors that need to be considered when calculating protein needs. A VERY general guideline is one gram of protein per pound of body weight for healthy adults.

You likely already know that eggs, poultry, and meat are good sources of protein, but what about shelf-stable sources?

Here are some options to consider:

  • Protein bars: There are many, many varieties available to choose from, and they are not created equal. Read labels, and be sure to select bars that aren’t loaded with sugar. The RXBAR brand is a good choice – these whole food bars provide 12 grams of protein in 210 calories or less and are available in a wide variety of flavors, including Almond Butter, Peanut Butter, Chocolate Sea Salt, Blueberry, and Mixed Berry. These bars are among my personal favorites and have no added sugar, and are gluten, soy, and dairy free. Oh, and the shelf life is 10 months from the time they are made. Not bad for a whole food bar that contains no preservatives.
  • Protein powder: Varieties include whey, casein, egg, soy, vegetable, pea, rice, and hemp. Look for brands that do not contain added sugar or fillers. The fewer ingredients, the better. My personal favorite is Nutiva Organic Hemp Protein but there are many to choose from. Naked Nutrition makes nearly every kind of protein powder possible, and with minimal ingredients. All you need to make a basic protein shake is the powder and water. If you are able to use a blender, you can add more ingredients – like frozen fruits and vegetables – to make protein shakes and smoothies. To make your protein shakes and smoothies extra nutritious, you can add a scoop of a green food powder. Nativas Organics offers delicious superfood powders.
  • Jerky and air-dried beef: You can either purchase jerky, or make your own jerky or pemmican. When making your own, you can purchase cheaper cuts of meat, marinate it and dehydrate it. An alternative to traditional jerky is air-dried aged beef, like these, from Kalahair Biltong. 
  • Dehydrated meat: You can purchase this, or make your own – here’s how: Dehydrating Meat Sources for Your Food Pantry.
  • Bone broth: This is very nutritious stuff, and is versatile. It can be heated and eaten like soup or sipped on like a hot beverage. Make your own with leftover chicken carcasses from dinner or purchase beef soup bonesSlow cook your soup and freeze it for later use. In the event of an emergency, you can take out one bag at a time and place in the refrigerator. This will keep the refrigerator temperature down in extended off-grid emergencies. Additionally, you can your bone broth for longer longevity.
  • Protein pancakes or waffles: Kodiak Cakes Power Cakes mix is a great pantry addition and will come in handy if you are able to cook.
  • Beans and lentils: High in fiber, protein, minerals, and vitamins, beans and lentils are a nutritious pantry stable. In fact, beans and rice are a complete protein source! Smaller beans have shorter cook times and will conserve limited fuel sources in an emergency (keep cook times in mind when stocking food for emergencies).
  • Dried milk: A common emergency pantry item, powdered milk is high in protein and can be used for many purposes.

Carbohydrate and fiber sources

Many preppers find solace in growing produce from their gardens and preserving the fresh grown fruits and vegetables. Doing so gives them a constant supply of food to put away and seeds for the next year (provided that the seeds they use are non-GMO).

Fortunately, it is not difficult to find nutritious shelf-stable sources of carbohydrates and fiber.

  • Dehydrated fruits and vegetables: Dehydrating vegetables and fruits for long-term storage is a great way to get needed nutrition into diets with minimal investment. The dehydration process removes moisture from the food so that bacteria, yeast, and mold cannot grow. The added benefit is the dehydration process minimally affects the nutritional content of food. Dehydrated foods can last for 12 months or longer, provided they have been stored properly. Choose fruits and vegetables that are the most calorie dense. Look for small boxes of dried fruits for easy meal assembly. For best results, follow these rules when dehydrating.
  • Freeze-dried fruits and vegetables: Freeze-dried foods are emergency pantry favorites because their shelf life is much longer compared to dehydrated foods. Due to the freeze-drying process, freeze-dried foods are more expensive, but can last 25 years or longers. So, if you’re looking to ensure your long-term food needs are met, this is a good investment.
  • Whole grains: Keeping an assortment of whole grains like wheat and oats in your pantry can provide your family with healthful options in the event of an emergency. Some grains don’t even need to be cooked before eating – you can soak steel-cut oats, bulgur, and whole-grain couscous in water overnight, making perfect ready-to-eat meals – no heating required.
  • Granola and dry cereals: These are also good options – just watch the sugar content, because some can be quite high. Rice cakes are another option – spread a little nut butter and/or jam on them, or top them with dried fruit. Dehydrated/dried fruit can be added to granola and cereal and eaten with your choice of milk or made into trail mix that can be eaten as a snack.
  • Quinoa: Pronounced “keen-wah”, this unique food is often classified as a grain, but it is technically a seed. Quinoa is gluten-free, high protein, high fiber, and packed with nutrients. Use it to make nutritious snack bars, or try this fritters recipe.

Fat sources

Usually, fat sources that are solid at room temperature last longer on your pantry shelf. Fat sources can go rancid over time, and not only do they taste terrible when that happens, but they also aren’t good for your health. To increase the life of your fat sources, store them in a cool dark place, out of direct sunlight. Don’t let water get into the containers, and use a clean utensil every time you scoop a bit out.

  • Ghee: A type of highly clarified butter that’s popular in South Asian and Middle Eastern cooking, ghee is made by removing all the moisture and milk solids from butter. This makes it lactose-free and provides a higher smoke point than regular butter. Ghee has a longer shelf life than regular butter, both refrigerated and at room temperature. It does not need to be refrigerated, even after you open the jar. Most ghee is shelf stable for up to a year, as long as it is stored in a cool, dark place. Ghee is naturally rich in Vitamins A, E, and K, Omega-3, CLA, and butyric acid.
  • Coconut oil: Coconut oil is solid at room temperature and melts at a low temperature. It can withstand high heat, unlike many other cooking oils. It can be used for sautéing, baking, roasting, and even frying. You can use it to replace butter in many recipes. There are two main types of coconut oil: refined/expeller-pressed and unrefined/extra-virgin (or virgin). The refined version does not taste or smell like coconut and can be used in recipes where you don’t want to taste any trace of coconut. Check to be sure the brand you buy doesn’t use solvents in the refining process. Oh, and coconut oil can be used for many things – to learn more about that, see 39 Manly Uses for Coconut Oil in Your Bushcraft Kit.
  • Olive oil: Long revered for its known health benefits, olive oil is an excellent fat source to keep in your pantry. The shelf life of olive oil varies based on the type of container it is stored in, and freshness when purchased. It generally is best if used within a year of pressing. Olive oil typically lasts for 18 months to 3 years, opened or unopened. Store your olive oil in a cool dark place, away from sunlight – and don’t keep it near the stove (the heat can cause it to go bad faster).
  • For more on oils, how to store them, and the average shelf of various oils, check out this handy resource: How Long Does Oil Last?
  • Nuts and seeds: This food source is one of the most nutrient dense foods and contains fiber, which can help you stay full longer. Nuts also contain protein. Seeds like chia seeds are especially high in nutrient content. Look for lower-salt varieties. The shelf life of nuts varies a lot, according to the type of nut, when they were bought, and how they are stored. Most nuts (and nut flours) can be stored in the freezer, which makes long-term storage of the kinds your family likes easier. The fresher the nuts are when you buy them, the better. Nuts are usually best kept in your refrigerator, especially when the weather is warm – they can become rancid more quickly in warm environments. Store them in sealed bags or containers. This chart from Eat By Date provides more detailed information on shelf life for specific nuts: How Long Do Nuts Last?
  • Nut butters: If your family doesn’t burn through nut butters as fast as mine does, purchase them in smaller packages. Some nut butters do need to be refrigerated. Justin’s Nut Butter brand makes single-serving packets which are perfect for bug out bags or if you are making your own MREs (meals ready to eat) Read labels – some nut butters contain added oils and sugar. Or, make your own – all you need is a blender or food processor, nuts, and jars or storage containers.


Of course, water should be your top priority when it comes to building your emergency pantry.

However, there are various reasons you may want to include other things to drink in your emergency pantry. Many of us can’t imagine going a day without coffee, for example. In fact, during a long emergency situation – especially during the colder months – coffee can be a great source of comfort. Thankfully, there are ways to prepare coffee without electricity, should your power go out.

Instant coffee, powdered milk, rice milk, almond milk, and other non-dairy beverages can be stored in the pantry until ready to use (must be kept cold after opening, so buy small containers if you won’t use them up in one day).

Tea can provide comfort and nutrients during emergency situations, so consider keeping a variety of herbal options in your pantry.

And there you have it!

Hopefully, you’ll find the ideas presented here helpful when you are building your emergency pantry. Are there any items you’d add that we left out? Please feel free to share in the comments.

Be well!

Additional Reading:

8 Nutritious Foods You Can Afford When You’re Practically Broke

How To Stock a Prepper Pantry

Prepping for a Full On Breakdown? Stockpile These Foods

5 (More) Foods That Last Forever

This article was originally published by Lisa Egan at Tess Pennington’s

Tess is the author of The Prepper’s Blueprint: How To Survive ANY Disaster

The Healing Power Of Frankincense

frankincenseBy Lisa Egan

Many people have heard of frankincense because it has a long history in myth and folk medicine, especially in India and in African countries.

In the Bible, frankincense is one of three gifts that the wise men offered to the infant Jesus, possibly because of its healing powers.

What IS frankincense? 

Frankincense – also called olibanum – is made by extracting the milky white sap of the tree’s bark and then hardening it into a resin. The resin is made into an oil via steam distillation. Then, the oil is either used on the skin or by inhalation.

Frankincense oil is sourced from Boswellia carteriiBoswellia ferreana or Boswellia serrata trees that grow in African and Arabian regions, including Yemen, Oman, Somalia, and Ethiopia.

There are many types of frankincense, and its quality is based on color, purity, aroma, age, and shape. The trees can produce different colored resins. Silver and Hojari are generally considered the highest grades of frankincense. Brown-yellow and muddy frankincense are typically the cheapest and easiest to find.


Substances found in frankincense have a number of possible health benefits.

These substances include terpenes and boswellic acids, which have strong anti-inflammatory properties and protect healthy cells. Boswellic acid inhibits 5-lipoxygenase, and it might also target free radicals and cytokines, according to the authors of a study published in Planta Medica. All of these play a role in inflammation.

Frankincense also can…

  • Help control bleeding and speed up the wound-healing process
  • Fight inflammatory conditions such as arthritis, and improve uterine health
  • Be used to help alleviate stress and relieve pain
  • Kill germs – it has antiseptic and antimicrobial properties. It works especially well when combined with myrrh
  • Help keep your mouth clean and healthy – there are natural kinds of toothpaste made with frankincense because of its antiseptic properties
  • Treat dry skin and reduce the appearance of wrinkles, age spots, scars, and stretch marks
  • Relieve colic and intestinal gas (flatulence)
  • Provide relief for respiratory irritation due to colds, the flu, asthma, and bronchitis

In aromatherapy, frankincense oil is typically used for the following conditions:

  • Acne
  • Anxiety
  • Colds
  • Coughs
  • Indigestion
  • Ulcers

As you can see, frankincense oil has much to offer therapeutically.

But perhaps most impressive, frankincense may actually help fight cancer.


Frankincense appears to attack cancer cells directly. Some researchers believe it could benefit people with certain types of cancer, including that of the pancreasbreast, and bladder.

Current research is limited, but so far, findings are promising.

It is known that chronic inflammation can damage DNA and lead to cancer. It is possible that frankincense helps fight cancer via its anti-inflammatory properties,

But, some research suggests it may directly attack cancer cells. In one study, researchers found that the oil appears to distinguish cancerous from normal bladder cells and suppress cancer cell viability. In other words, it is possible that frankincense oil might target cancer cells without harming healthy cells (unlike chemotherapy and other conventional cancer treatments, which kill both).

At least two other studies have produced similar findings, according to a recent report from Medical News Today:

In 2015, further lab research found similar effects in breast cancer. The investigators found that frankincense could kill breast cancer cells and disrupt the growth of future cancer cells.

In 2016, scientists describing the properties of frankincense noted that it contains substances that have anti-tumor properties. These could prevent cancer cells from growing and lead to controlled cell death, or apoptosis.

The findings of two older studies also suggest that frankincense may help fight cancer.

In 2013, researchers in China studied the effects of frankincense and myrrh on five tumor cell lines in a lab. They found that human breast and skin cancer cells showed increased sensitivity to the combination of oils.

A 2012 study found that a chemical compound in frankincense called AKBA is successful at killing cancer cells that have become resistant to chemotherapy.

More research needs to be conducted, including human trials, but frankincense may be used as a safe cancer treatment in the future.

How to use frankincense

Frankincense essential oil is used by either inhaling the oil or by applying it topically.

Be sure to purchase the essential oil and not “fragrance oil”, which usually does not offer the same health benefits. With essential oils, a little goes a long way; usually, one to three drops is all that is needed.

Before applying the oil to the skin, be sure to blend it with a carrier oil like coconut oil, grape seed oil, olive oil, hemp seed, jojoba, avocado oil, or sweet almond oil. Used this way, frankincense may help alleviate joint or muscle pain, promote hair root health and stimulate healing of cuts, acne, insect bites, or boils. You also can combine the oil with a little lotion, or apply a few drops to a compress. Again, remember – a little goes a long way. When essential oils are applied topically, they are absorbed by your skin, and it is possible to overdo it. Always do a patch test when using a new essential oil (dilute it with your carrier first!) to make sure you don’t experience irritation, an allergy, or a burn.

To inhale the oil, you can use an aromatherapy essential oil diffuser. You can make your own by using a small container, the carrier oil of your choice, the essential oil, and a little vodka. For instructions (and additional oil combinations to try) please see DIY: How To Naturally Make An Essential Oil Diffuser {Plus Aromatherapy Oil Blends}. This type of therapy interacts with the “emotional brain” or limbic system. During inhalation, odor molecules travel through the nose and affect the brain through a variety of receptor sites, one of which is the limbic system.

You can add a few drops of frankincense oil to a vaporizer, or add it to your bath (try combining it with a little whole milk first so the oil mixes with your bath water).

Special precautions and possible side effects

Frankincense is generally believed to be safe, but there are some possible concerns and guidelines to understand.

First, be sure to purchase therapeutic-grade oil.

Store essential oils out of reach of children and pets.

Do not ingest the essential oil, as it may have toxic effects (and can even be fatal) when taken internally.

Avoid getting essential oils in your eyes, nose, or ears. Wash your hands thoroughly after working with the oils. Wearing gloves while working with pure essential oils is a good idea, especially if you are making various products with them. Be sure to work in a well-ventilated area.

Be sure to dilute the oil with a carrier oil or lotion prior to topical use. Because essential oils are concentrated, using them without diluting them may cause skin irritation.

If you are pregnant or nursing, avoid using frankincense oil because it may trigger contractions, prompt menstruation, and lead to a miscarriage.

Frankincense is not known to interact with any medications, but that doesn’t mean there isn’t a risk. If you are concerned about interactions or have special health concerns, you may want to see your healthcare provider prior to use.



This information has been made available by Ready Nutrition

What You Don’t Know About Sugar Can Kill You

sugarBy Lisa Egan

“Sugar causes diseases: unrelated to their calories and unrelated to the attendant weight gain. It’s an independent primary-risk factor. Now, there will be food-industry people who deny it until the day they die, because their livelihood depends on it.” – Dr. Robert Lustig


In part 1 of this series, How Sugar Keeps You Trapped in a Cycle of Addiction, we talked about the prevalence of sugar in the typical diet, how easy it is to inadvertently consume too much, and how addictive the tiny white crystals are. Here, in part 2, we will discuss just how dangerous sugar is.


Remember when dietary fat was demonized and “experts” told us it would give us heart disease and cancer and kill us all?

It didn’t take long for “food” manufacturers to capitalize on that information. Seemingly overnight, supermarkets were filled with non-fat and low-fat products: cookies, crackers, snack foods, cake, cheese, ice cream – you name it, there is a fat-free or low-fat version available.

For many, the assumption was that calories and carbohydrate content no longer mattered. As long as a food was low-fat or fat-free, it was fair game, and we indulged.

Those of us who fell for the trend are paying for it now. Dearly.

That’s because in order to make reduced-fat and fat-less foods taste good, sugar was added. Lots and lots of sugar.

The low-fat/fat-free diet became the High Sugar Diet.

The food industry – aided and abetted by politicians and lobbyists – has undermined (to say the least) the American diet for decades. Without bribery partnerships between corporations and politicians, after all, who else would make the outrageous claims that ketchup and pizza are vegetables?

In 2014, Dr. Robert Lustig, pediatric endocrinologist and expert on sugar and obesity, told Time that since the low-fat/no-fat craze began, we’ve suffered some serious ramifications:

Since then, childhood obesity rates have increased from 5% to 30%, children developed type 2 diabetes (never seen before) and doctors discovered a new entity, non-alcoholic fatty liver disease, now prevalent in one-seventh of all American children. At the same time, academic test scores fellbehavior problemsand the need for medication increased, and spending on health care rose from 9.0% of our GDP in 1980 to 17.2% today. More people are shuttled through the medical system every day, and 75% percent of healthcare dollars are spent on preventable diseases that are either caused by or related to sugar consumption.

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Oh, and Dr. Lustig added:

If we don’t acknowledge and aggressively address the inherent connection between “all dessert, all the time” and the medical, social and economic devolution we currently face, America will find itself fat, stupid, and broke.

Last year, Dr. Lustig and his colleagues published the results of a study they conducted on 43 children ranging in age from 8 to 18. First, the researchers collected detailed food questionnaires from each of the adolescents to get an idea of the average amount of calories they ate per day. Then they designed a special menu for each of them for nine days that matched the total numbers of calories they would normally eat. The only difference in the nine-day diet was that most of the sugar the children ate was replaced by starch – the overall number of calories remained the same.

The children weighed themselves daily, and if they were losing weight, they were told to eat more of the provided food in order to keep their weight the same throughout the study. Their total dietary sugar was reduced to 10% of their daily calories.

The results?

“Everything got better,” said Lustig.

Some of the children went from being insulin resistant (a precursor to developing diabetes in which the body’s insulin levels can no longer keep up with the pace of breaking down sugar that is being consumed), to insulin sensitive (that’s an improvement).

The children’s fasting blood sugar levels dropped by 53%, along with the amount of insulin their bodies produced since insulin is normally needed to break down carbohydrates and sugars. Their triglyceride and LDL levels also declined and, most importantly, they showed less fat in their liver. These improvements occurred in children whether or not they lost weight.

Dr. Lustig said the improvements happened even though the children were not given ideal diets for the study. Starches were given instead of more healthful options for a reason – he wanted to prove the point that even with a less than optimal diet, the removal of most sugars still resulted in significant improvements in health measures.

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The good doctor’s study adds to accumulating evidence that sugar is damaging to health.

Here’s an overview of what research has discovered so far.

Sugar is a real heart-breaker…

Consuming a diet high in sugar has been shown to cause numerous abnormalities found in patients with coronary heart disease (CHD), such as high total cholesterol, triglycerides, LDL, oxidized LDL, uric acid, insulin resistance and abnormal glucose tolerance, low HDL, and altered platelet function. Oh – and these changes can occur within just a few weeks of high sugar consumption. It doesn’t take long for damaging effects to begin.

Added fructose – generally in the form of sucrose (table sugar) or high fructose corn syrup (HFCS) in processed foods and beverages is especially harmful. Consuming these sugars can lead to resistance in leptin, which is a key hormone in the maintenance of normal body weight. The overconsumption of added fructose increases the risk for obesity, which is also a risk factor for CHD.

More than one study has shown a link between high sugar consumption and high blood pressure.

Sugar can damage your liver and kidneys, too

Excess fructose significantly increases the risk for non-alcoholic fatty liver disease (NAFLD) – the most common liver disease in the US and a strong independent risk factor for CHD. The association between NAFLD and CHD is stronger than the link between CHD and smoking, hypertension, diabetes, male gender, high cholesterol, or metabolic syndrome. Yikes.

Right now, you might be wondering how sugar causes fat to build up in the liver and arteries. Here’s an explanation. When there is more fructose in your body than it can use for energy, it stores the excess by converting it into fatty acids, which are then packaged into small fat molecules called triglycerides. Some of those fat globules enter your bloodstream and can line your arteries…increasing your risk of a heart attack. Other triglycerides build up in your liver and can lead to NAFLD.

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NAFLD often has no symptoms, but it can cause fatigue, jaundice, swelling in the legs and abdomen, mental confusion, and more. If left untreated, it can cause your liver to swell, which is called non-alcoholic steatohepatitis (NASH). It can also contribute to cirrhosis, liver failure, and liver cancer.

Overweight and obese people aren’t the only ones who can develop NAFLD – it is seen in thin people too. In fact, doctors have coined the term “TOFI” (“thin on the outside, fat on the inside”) to describe such cases.

Some findings suggest that sugar consumption – particularly in the form of sugary drinks – may cause kidney disease. Diabetes is also a major risk factor for kidney disease.

Diabetes, cancer, and aging are linked with high consumption as well…

A diet high in sugar has also been found to promote prediabetes and diabetes. And people with both of these conditions have a much greater risk for CHD compared to normal healthy patients, particularly a severe narrowing of the left main coronary artery.

The amount of fat in the liver is associated with insulin resistance (a condition in which the body produces insulin but doesn’t use it effectively) and plays a role in Type 2 diabetes – whether or not a person is obese.

High amounts of dietary sugar in the typical western diet may increase the risk of breast cancer and metastasis to the lungs.

Added sugar can make tumors grow faster.

Sugary beverages may have been responsible for 133,000 deaths from diabetes, 45,000 from cardiovascular disease, and 6,450 from cancer.

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Regular consumption of sugary drinks has been associated with the onset of type 2 diabetes independent of obesity.

Drinking sugar-sweetened beverages every day is associated with an increase in visceral fat, a particularly nasty type of body fat that has been linked with diabetes, heart disease risk, and a multitude of other health issues.

Studies have found a relationship between sugar consumption and the aging of our cells. Aging of the cells can be the cause of things as simple as skin aging to conditions as serious as chronic disease. But even more alarming is the evidence that sugar may affect the aging of the brain: it has been linked to deficiencies in memory and overall cognitive health.

I’ll conclude with a warning from part 1:

The only ones benefiting from your high sugar consumption are the sugar and processed food industries. Think you can rely on your government to provide you with accurate information about the dangers of sugar? That’s not going to happen – Big Sugar is a large, powerful, and wealthy industry that has been using Big Tobacco-style tactics to influence policy and ensure that government agencies dismiss troubling health claims against their product for decades.

Your health – and that of your family – is in YOUR hands.


Stay tuned for part 3 of this series – we will cover tricks that will help you break the sugar addiction cycle.


Additional Resources

Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease

Sugar Has 56 Names: A Shopper’s Guide

Good Calories, Bad Calories

Pure, White, and Deadly: How Sugar Is Killing Us and What We Can Do to Stop It

Explore our articles on SUGAR

Originally posted: