Sunday, May 27, 2007

Corn Syrup Redux!

I've had quite a few people complain about being allergic to sugar. I don't believe that can happen because there is no life without sugar. That led me to believe that there is something wrong with corn syrup. Corn syrup is used in almost all of our candies, soda, sauces, ketchup, and almost all things that are sweetened. The next time you shop at the grocery store choose some items and look at their labels to verify this.

People who don't have allergies to corn, corn gluten and other corn products may have intolerances to corn syrup. It's not the proteins they are intolerant of, it is the chemicals that are used in the process and the process itself.

You can taste the difference between corn syrup and cane sugar in soda. Sodas that are made over the border in Mexico along with a minority in this country are made with cane sugar. These sodas can be purchased at Trader Joe's (Virgil's Root Beer, Boyland Cherry Soda) and Larchmont Wine and Cheese (Pepsi's and Dr. Pepper's bottled in Mexico). Outside of that all other sodas in this country are made with corn syrup. Taste and compare.

I put some some sourdough culture/starter in a container. With it, I added a little corn syrup and water and stirred the mixture. For 4 days, nothing happened.

On the fifth day, the fermentation began. My feeling was that this happened because the microorganisms learned to adapt to the corn syrup environment and began to eat it violently.

You don't have 4 day fermentation in your body to get to this adaptation. You go to the bathroom at least once a day. (Mutations takes months and years. This is not mutation.)

Microorganisms are what make you absorb nutrition and vitamins. If they cannot eat corn syrup, neither can you. So if it goes to your blood, your body doesn't know what to do with it. You're in trouble and it piles up.

The idea to do this experiment came from listening to Sally Fallon speak about how you cannot digest corn syrup or puffed cereals. The next experiment would be to see how puffed cereals would do with a sourdough mother.

Everybody agrees with me that we need lactobacillus but most people don't know how lactobacillus survives. Their diet needs to be at least 50% sugar-based (sourdough breads, raw cheese, raw kefirs, sauerkrauts, kimchi, fermented fruits, beet kvass) as these sugars are the main source for the feeding of the microflora. If the intestinal villi is damaged, a natural balanced digestive process is skewed. This may lead to severe insulin shock because our bodies begin to absorb too much sugar.

Dr. Ozz from Oprah verifies........ and many other good doctors and nutritionists feel the same.

http://www.oprah.com/health/yourbody/slide/20060501/yourbody_20060501_350_202.jhtml

A lot of people think protein is the primary food. If you don't feed carbs to the microorganisms in small intestines, you are not going to multiply more consumable proteins and fat for your food diet.

Eat smart!