Glucose is in itself vital for the body. It is just that most people in western society permanently supply the body with too much of the sugar glucose. Most glucose is ingested in the form of starchy foods such as bread, pasta, rice and potatoes, so it is important to reduce both the glucose from table sugar and the glucose from starchy foods. After all, whether the sugar comes from sugar crystals or starch, whether it tastes sweet or not sweet, makes no difference in terms of blood sugar levels. Dr. Coy recommends that, with average or little exercise, you should not eat more than 1 gram of carbohydrates per kilogram of body weight a day.

This is especially very important for cancer patients. Cancer cells have switched their metabolism to fermentation (healthy cells can switch between combustion and fermentation as needed, but cancer cells cannot). Fermentation can only take place with glucose. Proteins or fats cannot be used for fermentation. So as long as glucose is present, the cancer cells can use this sugar for themselves. This is because lactic acid is produced during the fermentation of glucose. This lactic acid destroys the surrounding tissue and, in the case of cancer cells, thus forms the prerequisite for their spread and metastasis. At the same time, it has a protective function for the cancer cells. In addition, cancer cells can repair damage to their DNA caused by chemotherapy or radiotherapy using glucose.