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THE NUTRI-SPEC LETTER

Volume 10 Number 11







From:
Guy R. Schenker, D.C.
November, 1999

Dear Doctor,

                        WARNING!!!

                  DON'T BELIEVE WHAT THE
              NUTRITION AUTHORITIES TELL YOU
                       ABOUT SUGAR.

     One of the big advantages you get from NUTRI-SPEC is 
that we make you the authority.  And what you are all 
about as a NUTRI-SPEC practitioner is ...

                HONESTY & OBJECTIVITY ...

in clinical nutrition.

     So -- to make you an authority on the metabolic 
devastation caused by dietary sugar you must learn the 
honest truth based on objective science.

     If you were asked to single out the biggest killer in 
modern diets, which would you chose -- sugar or poly- 
unsaturated oils?  Which of these contributes the most to 
cardiovascular disease, our leading cause of death?  Which 
contributes the most to cancer?  To accelerated aging?  To 
tissue degeneration?  To fatigue?  To depression, anxiety, 
and loss of mental acuity?  Which would you choose as the 
number one food we must avoid to remain physically and 
mentally powerful through a long joyous life?

     You could easily put together a compelling case 
against either polyunsaturates or sugar.  The truth is 
that scientific evidence points to these metabolic poisons 
as about equal in the havoc they wreak upon their 
unsuspecting victims.  This is why the NUTRI-SPEC 
Fundamental Diet (which totally avoids PUFA oils and 
minimizes sugar) that you and your family follow and that 
you advise for all your patients, is 90% of what you need
                          - 2 -


to know to prevent health problems.

     When combined with the NUTRI-SPEC Fundamental Diet, 
NUTRI-SPEC testing for metabolic imbalances can cover the 
remaining 10% of what is needed to maintain excellent 
health from childhood through old age.  That would be the 
ideal -- for every child to follow the NUTRI-SPEC Diet to 
supply 90% of their health needs and then for NUTRI-SPEC 
testing to cover the 10% of potential health problems 
associated with metabolic tendencies acquired genetically 
or during early development.  Since we do not live in an 
ideal world and most of us have already gone through much 
of our lives without the benefit of NUTRI-SPEC, NUTRI-SPEC 
testing is essential not just to maintain but to restore 
normal efficient metabolism.

     Getting back to oils and sugars ...

     The story you must learn about sugar is perfectly 
analogous to the story on PUFA oils.   Consider these six 
parallels:

1.  There are two types of dietary fats -- saturated and 
polyunsaturated.  Similarly, there are two dietary sugars 
(excluding the galactose in milk), glucose and fructose.

2.  The authorities have been telling us for years that 
the PUFA fats are good for us and that the saturated fats 
are harmful.  Similarly, we have been told by the 
nutrition authorities that sugar is OK "in moderation," 
but that glucose in excess is bad, while fructose is the 
"good sugar."

3.  In both cases, the common wisdom of our day (which we 
have obtained through brain washing since childhood) is 
not only not true, but is the exact opposite of the truth.  
We have given you tons of objective evidence in these 
Letters over the years supporting the fact that it is the 
saturated fats that preserve health and youth, while it is 
the polyunsaturates that are causative to some degree in 
virtually every pathology you can name.  In this Letter we 
will be giving you the same sort of evidence supporting 
the devastating effects of fructose.

4.  The profits that Agri-Business realizes from manu- 
factured foods are a zillion times higher than those 
derived from the whole, unadulterated foods -- meat, fish, 
poultry, vegetables, eggs and milk.  Beginning in the 
1940's and accelerating at an accelerated rate throughout 
the ensuing decades, Agri-Business has engaged in a major 
propaganda blitz in promotion of using soy oil, corn oil
                          - 3 -


(and more recently canola oil) as fundamental ingredients
in all processed foods.  (All this as part of a more
generalized brain washing in support of a lifestyle that 
relies on convenient and fashionable processed foods.)

     In perfect parallel with this PUFA propaganda machine 
has been the injection of sugar into an increasingly 
overwhelming number of processed foods over the past five 
decades.  Now the average American consumes between 100 
and 120 pounds of sugar in a year -- most of which is 
totally invisible -- it is just there in virtually 
anything you buy in a package.  This reckless use of sugar 
was, of course, a real boon to the promotion of processed 
packaged foods.  After all -- if you throw enough sugar in 
there almost any devitalized trash is palatable (and 
ultimately addictive).

     As cheap and profitable as processed foods were to 
make and to sell, they still depended for their 
profitability on a reliable and inexpensive source of cane 
or beet sugar.  Technology obviated this need a few years 
ago when the manufacturing process for fructose and high 
fructose corn syrup was perfected.

5.  To legitimize their promotional campaign in favor of 
PUFA oils, Agri-Business enlisted "scientists" in their 
behalf.  Countless studies were funded which purported to 
show the health benefits of PUFA oils and the devastating 
effects of saturated fats.  The "research" went so far as 
to "prove" that the PUFA anti-metabolites were dietary 
requirements -- and named them "essential fatty acids."  
Honest science (that not funded by Agri-Business) 
repeatedly disproved both contentions of the propagandists 
-- showing both that saturated fats were essential for 
health and youth, and, that polyunsaturated oils were 
essential only if you wanted to create as much disease and 
suffering as possible.

     The propaganda machine revved up into high gear once 
again in enlisting "scientific evidence" to support the 
notion that fructose was the "good sugar."  Studies were 
financed which purported to show that glycemic control, 
which was devastated in diabetics and hypoglycemics by 
ordinary sugar, was actually benefited by ingestion of 
fructose.  Legitimate research proves just the opposite 
(as we will describe below).  But which voice do you hear?  
Do your hear the multi-billion dollar voice the food 
industry trumpets throughout the media?  Or, do you hear 
the voice of a poorly funded researcher whose excellent 
work gets no further than publication in a scholarly 
journal?
                          - 4 -


6.  The damage inflicted by vegetable oils is all directly 
or indirectly associated with free radical oxidation.  The 
various forms of damage to your health from eating 
fructose are also associated with free radical damage.  
The pathological aging process associated with fructose is 
called GLYCATION.

     Now that you have seen the historical development of 
the fructose propaganda machine, you are primed to learn 
why you and your patients should reject any food with 
fructose on its label.

     When people use the word "sugar" in conversation what 
are they generally referring to?  They mean sucrose.  What 
is sucrose?  Sucrose is a disaccharide -- in other words, 
it consists of two smaller sugars hooked together.  What 
are the two sugars that combine to make sucrose?  Glucose 
and fructose.  The common dietary sugars are glucose, 
fructose, sucrose (which is glucose plus fructose), and 
lactose (milk sugar, which is glucose plus galactose).

     Where do these various sugars fit into our dietary 
and metabolic needs?  Glucose is the at the foundation of 
all carbohydrate metabolism.  Glucose is, of course, the 
sugar that circulates in our blood -- that feeds our body 
and brain carbohydrate fuel.  Glucose is also the sole 
constituent of all complex carbohydrates.  Your grains and 
starchy vegetables consist almost entirely of 
carbohydrates formed from long chains of glucose molecules 
hooked together.  You can see, then, that glucose is a 
basic constituent of our diet and a primary metabolite.

     Galactose is a sugar that meets many of the needs of 
the rapidly developing body and brain of young animals.  
In humans the need for galactose steadily diminishes and 
is probably gone by age 5.  Many people can continue to 
digest and metabolize lactose (glucose plus galactose) 
through adulthood.  Many people cannot.  (Lactose 
intolerance is not actually a metabolic problem, but a 
digestive problem.  Some people lose the digestive enzyme 
that splits the lactose into glucose and galactose.  The 
lactose sugar therefore feeds only intestinal bacteria and 
can cause irritation, inflammation and diarrhea.)

     Where does fructose fit into the picture?  It almost 
doesn't.  From a dietary standpoint fructose appears in 
only small concentrations in natural foods.  When fructose 
is ingested it cannot be absorbed and utilized immediately 
as glucose and galactose can -- it must first be taken to 
the liver and processed there.

                          - 5 -


     Now, let's clear up one important point about 
fructose.  The Agri-Business propaganda mill seized upon 
the fact that fructose is the major sugar in fruit and 
capitalized on this fact.  Since everyone "knows" that 
fruit is "natural," the fructose content of fruits was 
offered as one piece of evidence that fructose is "the 
good sugar."  Nothing could be further from the truth.

     The story on fruit is a difficult one, I know, for 
many NUTRI-SPEC practitioners to swallow.  It is also 
particularly difficult to convey this story to your 
patients.  But, believe it or not, fruit is not natural.  
Nothing even close to the sugar (fructose) content of 
peaches, oranges, and grapes ever existed in nature.  All 
the fruits you see displayed in the supermarket are man- 
made hybrids derived from the small tart seed fruits of 
natural trees and shrubs.  Have you ever taken a bite out 
of a crab apple?  That is the closest thing to an apple 
ever produced in nature.  Most of the sugar-saturated 
delicacies we devour have been hybridized over the last 
few centuries.  Humankind in its natural state had no 
prior experience with these foods, nor with anything else 
so high in sugar -- and certainly never encountered 
fructose in such concentrations.

     Consider now just how and how much sugar hurts you.  
What is the most immediate damaging impact of eating 
sugar?  As you know from your study of NUTRI-SPEC, one of 
the primary distinctions between those who are healthy and 
those who are not relates to glycemic control.  In other 
words, in the hours following a meal, are the rise and 
fall of blood sugar and insulin normal or pathological?  A 
person's glycemic control is best measured with a 5 hour 
glucose tolerance test (GTT).  In a GTT a fasting person 
drinks a glucose solution after which the blood glucose 
and blood insulin are monitored periodically for 5 hours.   


     In a Type I diabetic the glucose goes sky high while 
the insulin remains rock bottom low (Sympathetic Im-     
balance).  In a Type II diabetic the glucose goes sky high 
and the insulin goes sky high and they both stay there 
(Ketogenic Imbalance).  In some hypoglycemics the sugar 
only goes up a little while the insulin only goes up a 
little as so much insulin is produced so quickly that the 
sugar levels come crashing down to ultra low levels 
(Parasympathetic Imbalance).  In other reactive hypo- 
glycemics the sugar goes somewhat high while the insulin 
goes somewhat high, then at some variable point during the 
next few hours the sugar drops very rapidly, though it may 
or may not reach ultra low levels (Glucogenic Imbalance).
                          - 6 -


     These nasty potential effects of sugar were known by 
everyone -- even the executives in Agri-Business.  What 
the clever promoters in Agri-Business did was to pay their 
stooges to do research showing that if you drank a 
fructose solution instead of a glucose solution that the 
insulin and glucose reactions were not as extreme.

     "See that?  Fructose is natural sugar; fructose is 
fruit sugar; fructose is the good sugar because it doesn't 
affect glycemic control as adversely as glucose does!"

     Meanwhile, all the legitimate physiologists were 
saying, "Well of course not -- fructose has to wrestle 
with the liver for a while before it gets released as an 
energy substrate.  So naturally the reaction to fructose 
would not be as quick."

     The legitimate scientists then did research testing 
glycemic control in an actual meal in which the source of 
carbohydrate was either glucose or fructose.  In these 
studies (which simulate normal living conditions), 
fructose caused a far more severe stimulation of excess 
insulin response, and triggered the entire chain reaction 
that leads to all the degenerative diseases associated 
with poor glycemic control.  These include cardiovascular 
disease, hypoglycemia (and all its physical and emotional 
ramifications), diabetes (and all its associated 
pathologies), and chronic fatigue.  How many of those 
studies did you see on TV or in the magazines?

     Wait -- we haven't even discussed glycation yet.  
Yes, the loss of glycemic control associated with fructose 
can cause all our most devastating physical and emotional 
pathologies, but that is only one aspect of the negative 
story on fructose.  The big story is glycation.

     What is glycation?

     Glycation is a catabolic aging process in which there 
is a reaction of sugar with protein and the subsequent 
oxidative damage of the sugar-protein complex.  This 
oxidative damage is perfectly analogous to the oxidative 
damage resulting from free radical oxidation of vegetable 
oils.  The oxidative damage of glycation is particularly 
evident as the non-enzymatic cross linking of collagen.

     Collagen?  Where is collagen found in the body?  Only 
everywhere.  How does this premature aging of collagen 
show up in terms of clinical conditions?  The tissues most


                          - 7 -


affected by sugar-induced oxidation stress are the 
vascular system (cardio-vascular disease), the renal 
capillaries (hypertension and kidney failure), the skin 
(wrinkles), the joints (degenerative arthritis), and the 
retinal capillaries (retinopathy).  How's that for a 
pleasant accompaniment to your sweet tooth?

     Now brace yourself for a strong dose of the honest 
truth ...

         FRUCTOSE (FRUIT SUGAR) CAUSES TEN TIMES
           AS MUCH GLYCATION DAMAGE AS GLUCOSE.



     You have just become an authority on dietary sugar.  
You know everything you need to protect yourself, your 
family, and your patients from its devastating effects.  
You now know where the dishonest propaganda about fructose 
is coming from and why it is false.  You know that it is 
the fructose component of ordinary table sugar that is the 
villain.  You further know that it is the same fructose 
which makes fruit and honey potential causes of severe 
pathology.

     You now know the exact mechanism by which sugar 
(particularly fructose) causes its pathological damage.  
You recognize fructose as a two-headed monster.  One head 
relates to poor glycemic control and all its ensuing 
pathologies; the other head relates to free radical attack 
on tissues.

     Don't ever lose sight of how pervasive this sugar- 
derived damage can be.  There isn't a symptom or condition 
(or a NUTRI-SPEC metabolic imbalance) that cannot be 
associated with dietary fructose.  You must use this 
information to enrich your own life.  And you must use it 
to help your patients.  When talking with your patients, 
specifically relate their symptoms and their metabolic 
imbalances that your testing reveals to their intake of 
sugar (and PUFA oils, for that matter).  Sugar makes you 
old!  (Vegetable oils make you old!)

     The whole story of dietary sugar that you read in 
this Letter can be concisely presented in just a minute or 
two.  Commit this truth to memory and use it on a daily 
basis.  Your patients have so many misconceptions about 
sugar and carbohydrate metabolism:  "natural sugars;" 
fruit as a so-called natural food group; sugars as "energy 
foods;" and so on.  As hard as it may be for your patients 
to believe, it is the truth that ...

                          - 8 -


An apple a day
Keeps the doctor away,
But dare to eat two
And it's wrinkles for you!

     To illustrate the ubiquitous role of fructose in 
pathologies where you wouldn't expect sugar to be a 
factor, consider the Winitz Diet that you have read about 
in past issues of this Letter.  Recall that Winitz 
concocted a food that was a complete source of calories 
and nutrients to maintain human health.  This food was 
made up of carbohydrate, fat and protein which required 
absolutely no digestion, plus, was supplemented with 
vitamins, minerals and trace minerals.  The purpose of 
this food was for patients suffering from gastro 
intestinal pathology and/or who were suffering from other 
advanced diseases that prevented them from eating.

     To thoroughly test this food to see if it did indeed 
meet the nutritional requirements of human beings it was 
tested on convicts.  The convicts were thoroughly tested 
with blood tests and all other aspects of a complete 
health exam prior to beginning the Winitz Diet as their 
only food.  The bottom line is that the convicts, 
maintained on solely this food for many months, thrived.   
Not only were there no adverse affects to this diet, the 
health of these test subjects actually improved.  The most 
noteworthy and consistent change in objective measures of 
these subjects was that their cholesterol dropped from an 
average of about 240 down to about 180 while they were on 
the Winitz Diet.

     The only source of carbohydrate in the Winitz food 
was glucose.  After months on the Winitz diet the convicts 
were doing well, but did complain that the taste of the 
food was a little bland.  At that point Winitz substituted 
sucrose (which is half glucose and half fructose) for the 
glucose.  Within a very short time on this modified Winitz 
food, the convicts' cholesterol levels zoomed right back 
up to the pre-diet elevated levels.

     This study is perfect evidence of many of the 
principles you have learned from NUTRI-SPEC.  First of 
all, it is dietary carbohydrate (not dietary fat, and 
certainly not dietary cholesterol) that causes an 
elevation of blood cholesterol in your patients.  Second, 
as you now clearly see from what you have read today, it 
is fructose in particular that is the most deadly 
anti-metabolite of dietary sugar.

                          - 9 -


     The truth is fascinating isn't it?  And -- it is fun
being an "authority."  Knowledge is power -- but only if 
you put it to use.  The knowledge you obtain from NUTRI-
SPEC is invaluable both in your own life and as a tool to
build your practice and serve more people.

     If you want more knowledge like you have picked up in 
this Letter -- much more -- you will be pleased to learn 
that a totally revised third edition of your NUTRI-SPEC 
manual, "An Analytical System of Clinical Nutrition" is 
now available.  This new edition is a must read if you 
want the knowledge you need to maximize your own physical 
and mental power, while empowering more and more patients.

     The old saying, "Third time is the charm," certainly 
applies here.  This manual truly tells the whole NUTRI-
SPEC story and tells it well.  When I completed the first 
edition of "An Analytical System of Clinical Nutrition" I 
was pleased and proud for about 10 minutes (maybe a little 
longer), after which it became almost an embarrassment.  
There was entirely too much of that book that was a 
dilution and a distortion of the NUTRI-SPEC theme of 
metabolic balancing.  The second edition represented a 
vast improvement.  Virtually every word in the book was 
related specifically to the five metabolic control systems 
that must be functioning optimally to restore and maintain 
health in all your patients.

     Now, with the third edition, you've got so much more.  
The chapter on each of the five metabolic balance systems 
has been greatly expanded.  After 12 years of receiving 
your questions on the theory and practice of NUTRI-SPEC, 
we have finally got a presentation that answers all your 
questions right up front.

     There are many other topics covered in this edition 
that were given only cursory attention in the previous 
books.  For example, all the references supporting the 
presentation you just read on fructose, glycemic control, 
and glycation are provided.  There are 34 different 
references from the scientific literature cited for the 
chapter on the NUTRI-SPEC Fundamental Diet alone.  The 
entire book has nearly 200 references.

     Another subject covered in much more depth than in 
past editions is the hormonal component of the metabolic 
imbalances.  You will get a much clearer picture of 
various endocrine involvements that can be both cause and 
effect in your patients' metabolic imbalances.


                          - 10 -


     A chapter has been added covering the amino acids 
that your patients often need in therapeutic doses.  The 
Prostaglandin Imbalance Chapter has also been expanded.
As you might expect, the fully updated Quick Reference 
Guide, along with detailed instructions, is also included.
At last we have a manual that truly covers in detail the 
theory and practice of NUTRI-SPEC metabolic balancing.

     The best news is that you may have this third edition 
of "An Analytical System of Clinical Nutrition" FREE.  We 
will give you a copy with your next order exceeding $400.

     (If you are one of the doctors who reads this Letter 
monthly but has never really gotten off the ground with 
NUTRI-SPEC -- and you are looking at this newly revised 
manual as a means to finally put NUTRI-SPEC to work for 
you and your patients -- THAT IS GREAT NEWS!! THAT IS 
EXACTLY WHAT THIS NEW MANUAL WILL DO FOR YOU.  That $400 
order may seem like a lot if you haven't yet  used 
NUTRI-SPEC on a regular basis, but really that is nothing 
more than a couple dozen Oxy B, a dozen or so Mighty Mins 
and a few odds and ends -- all items that constitute a 
risk-free purchase since you can use them for yourself, 
your family and all your patients who are interested in as 
solid a foundation of nutrition as you can get without 
NUTRI-SPEC testing.)

     You also have the option of foregoing the opportunity 
to get the book free and just buy it for $49.  The problem 
with buying the book is that within 2 weeks after buying 
it you will probably be placing an order for more than 
$400 worth of product and be kicking yourself because you 
could have had the book FREE.

     There has never been a better time to make your first 
move with NUTRI-SPEC; or, if you are an established 
practitioner, to update and expand your comprehension of 
the amazing capabilities NUTRI-SPEC gives you to serve 
your patients.

Sincerely,
						   
						  
Guy R. Schenker, D.C.


P.S.  Say to your patients, "Sugar will make you old; 
sugar will make you weak!"



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