The Bitter Truth About Sweets
Why inflammation, not just sugar, fuels cancer, and what I learned on the long road to healing.
Are you Team Salty or Team Sweet?
I used to joke that I was both until a cancer diagnosis took the joke away.
I never met a brownie I didn’t love. Oatmeal cookies? Yes, please. Cake with ice cream? Absolutely. I was the person who made dessert plans before deciding on dinner. Sugar was my comfort, my celebration, and my default setting.
But when I was hit with stage 3 colorectal cancer, everything changed. Suddenly, sugar didn’t feel like a harmless indulgence; it was something I had to reckon with.
“Does sugar feed cancer?”
You’ve probably heard that line. It gets thrown around a lot usually in oversimplified sound bites that don’t tell the full story.
Let’s break it down.
Yes, cancer cells consume glucose (a form of sugar). But so does your brain. So do your red blood cells. So does nearly every tissue in your body. Sugar is fuel but it’s also a messenger. And in excess, it becomes a powerful disruptor.
What’s more accurate is this:
🧠 Sugar feeds inflammation.
🔥 Chronic inflammation feeds cancer.
In functional medicine, it is understood that cancer rarely develops in isolation. It grows in the context of chronic stress, poor metabolic health, damaged gut function, immune dysfunction, and, you guessed it, persistent, low-grade inflammation.
And sugar plays a starring role in that process.
When we eat sugar, especially in processed, refined, or high quantities, it spikes blood glucose. That triggers a rush of insulin, a hormone meant to shuttle glucose into cells. But over time, when those insulin spikes happen too often, the body starts resisting the signal. That’s insulin resistance, and it’s a red flag for many chronic conditions: type 2 diabetes, heart disease, PCOS, fatty liver disease…and cancer.
What’s more, insulin is a growth signal. It stimulates a protein called IGF-1 (insulin-like growth factor) which promotes cell proliferation and reduces cell death. In plain English: it encourages cells (including potentially cancerous ones) to grow and stick around longer than they should.
That’s not the kind of encouragement any of us are looking for.
My battle with sugar wasn’t a 30-day fix.
I wish I could tell you I just “decided” to quit sugar and never looked back. I didn’t.
It took me nine long months, to stop craving it.
During those months, I tried every workaround:
• “Healthy” desserts
• Coconut sugar, maple syrup, honey
• Sugar-free bars and treats with erythritol
• Even the occasional artificial sweetener I knew better than to use
And then one day, my nutritionist looked at me and said:
“Shelley, our goal isn’t to trick your body. It’s to heal your cravings at the root.”
Dang it! Another HARD thing to have to figure out and overcome.
Cravings are information. They’re signals from a body that’s dysregulated; blood sugar swings, stress hormones on overdrive, gut bacteria out of balance, or emotional wounds looking for comfort.
And trying to patch that with better-for-you brownies wasn’t going to cut it.
So, what about “natural” sweeteners?
There’s a whole cottage industry of “healthy” sugar substitutes. Some are better than others, but they’re not all created equal.
Here’s the functional nutrition take:
🚫 Artificial sweeteners (like aspartame, sucralose, and saccharin):
These don’t raise blood sugar but they’re toxic to the gut microbiome. Studies show they can reduce microbial diversity, damage gut lining, and even create glucose intolerance over time.
They also confuse your brain: sweetness without calories disrupts hunger cues, increases cravings, and may lead to overeating.
⚠️ Sugar alcohols (like erythritol and xylitol):
These can be easier on blood sugar, but many people experience bloating, gas, or diarrhea, especially in large amounts. And recent studies (including one linking high erythritol levels to clot risk) suggest we should use them sparingly.
✅ Stevia and Monk Fruit (in pure form):
These are plant-derived, non-nutritive sweeteners that don’t spike blood sugar and appear to be gut-friendly when used moderately.
But beware the blends—many “stevia” or “monk fruit” products on shelves are diluted with erythritol or dextrose, so always read the label.
For me, I still use monk fruit or pure stevia occasionally, but they’re no longer a crutch. They’re a tool, and I use them with awareness not as a ticket back to the sugar high.
Healing wasn’t about deprivation. It was about recalibration.
When I stopped chasing the next sweet fix and focused on:
• Stabilizing my blood sugar with protein and healthy fats
• Managing stress
• Sleeping better
• Supporting my gut
…my body started to feel safer. My cravings quieted. My brain got clearer. And I no longer felt like a hostage to sugar.
Here’s what I’d leave you with:
If you’re someone who’s wondering whether sugar is hurting your health, whether it’s inflammation, autoimmunity, or cancer in the rearview mirror, start by asking:
🧠 How do I feel after I eat something sweet?
🌿 What’s really going on when I reach for it—fatigue? stress? habit?
🍓 What’s one whole, nourishing thing I could add in before trying to take something away?
Cravings aren’t character flaws.
They’re clues.
I’ve lived through the hard parts. I’ve had to face the cravings, the diagnosis, the overwhelm, and the fog.
And I’ve also seen what’s possible when you get the right support and finally focus on what your body truly needs. If you’re ready to move past symptom-chasing and build real, lasting health—Five Foundations Wellness is where we begin.
I’d be honored to walk with you.
