Sugar and Gluten: The western devil of foods
Sugar and gluten have been given a bad name unfairly. It has become very popular to have gluten intolerance and sugar has been touted as being not good for you for years. Just as all the popular diet fads of the past, this too will change with time. Remember when that Atkins guy was all the rage with his high fat and protein diet. Did you know he died of a heart attack which then he fell and broke his hip? Heart muscle = fat and meat, you eat excessive amounts of it and you mess up its health and balance = heart attack. Pretty easy to see. Could have told you that was going to happen.
Now on to sugar, the way we process it, yes, it is not the best as most is chemically processed. It is not the devil though. Organic sugar that is not highly processed is part of what makes our immune system function. It builds the body, too much of it and of course you are going to put on weight.
Raw sugar has a yellow to brown colour. If a white product is desired, sulfur dioxide may be bubbled through the cane juice before evaporation; this chemical bleaches many color-forming impurities into colourless ones. Sugar bleached white by this sulfitation process is called “mill white,” “plantation white,” and “crystal sugar.” This form of sugar is the form most commonly consumed in sugarcane-producing countries.
In sugar refining, raw sugar is further purified. It is first mixed with heavy syrup and then centrifuged clean. This process is called ‘affination’; its purpose is to wash away the outer coating of the raw sugar crystals, which is less pure than the crystal interior. The remaining sugar is then dissolved to make a syrup, about 70 percent by weight solids.
The sugar solution is clarified by the addition of phosphoric acid and calcium hydroxide, which combine to precipitate calcium phosphate.The calcium phosphate particles entrap some impurities and absorb others, and then float to the top of the tank, where they can be skimmed off. An alternative to this “phosphatation” technique is ‘carbonatation,’ which is similar, but uses carbon dioxide and calcium hydroxide to produce a calcium carbonate precipitate.
After any remaining solids are filtered out, the clarified syrup is decolorized by filtration through a bed of activated carbon; bone char was traditionally used in this role, but its use is no longer common. Some remaining colour-forming impurities adsorb to the carbon bed. The purified syrup is then concentrated to supersaturation and repeatedly crystallized under vacuum, to produce white refined sugar. As in a sugar mill, the sugar crystals are separated from the molasses by centrifuging. Additional sugar is recovered by blending the remaining syrup with the washings from affination and again crystallizing to produce brown sugar. When no more sugar can be economically recovered, the final molasses still contains 20–30 percent sucrose and 15–25 percent glucose and fructose.
To produce granulated sugar, in which the individual sugar grains do not clump together, sugar must be dried. Drying is accomplished first by drying the sugar in a hot rotary dryer, and then by conditioning the sugar by blowing cool air through it for several days.
It is the chemical processing that is the bad part of the sugar. Sugar processed naturally as it has been forever in time is not unhealthy. Used in moderate amounts is healthy for the body and brain.
Gluten, the same. These are part of the Western illusion of nutrition that is all. What we fail to see is our own individuality. Western nutrition doesn’t see the digestion and how it works for an individual. We only see the nutrient dense foods as being good for everyone. Working with gluten intolerance and making a digestive system function properly again is pretty easy. in the western lens, gluten has become the devil and it should be taken out of the diet completely. Funny enough, other countries that survive off of regular gluten foods don’t have the problems we do in the states. Why? Because our diets are horrendous. We don’t under stand digestion and combinations of foods. We put foods together that will not digest and then when we start having allergies due to the effects building of those combinations, we blame it on gluten and other foods. NO! it is our lack of listening to our body and eating healthy. Due to the Western focus on heavy nutrient dense “superfoods” we will just see more and more of these heavier foods become added to the list of allergenic foods to be removed from the diet. problem is that these foods are also what are building to the immune system. It is a downward spiral of what is popular thought, not intelligent thought. Nutrient dense means much harder to digest. If it is not digesting it is toxic. Literally creating tissues ripe for cancers and other stuff to be created.
Wake up people, it is about your digestive capacity, it isn’t the foods fault. It is yours. Your choices of eating that ice cream after a heavy meal as a dessert….. (yet you won’t eat gluten????) a cold heavy dairy and sugar dessert after a meal will stop the digestion of that meal and create toxicity in the system. that is the coating that is on your tongue, the bad odor of your breath, the sinking bowel movements and the stinkiness of them as well. Not to mention the bloat and the gas. All of those are symptoms of you not digesting you meal.
Example A: Brown rice vs White rice
Brown rice is good because it has more nutrients.
Brown rice has 685 calories per 185 g. 5 g of fat, 13 mg of sodium, 143 g of carbs of which 6g are fiber and 2g are sugar and it has 15 g of protein.
Good, your right. Think a little deeper though.
The nutrient dense means you are going to have a much harder time of digesting it and if it is not digesting it, you are not getting those nutrients anyway.
White rice has no nutrient value
Wrong. White rice has 169 calories per 174 grams. It has 4 grams of protein and 37 g of carbs of which 2 grams are fiber. This will vary due to the different types of white rice. It is much easier to digest and you will get the nutrients it contains because you are digesting it.
Which is heavier? Heavier means it is heavier to digest as well.
You wanna get healthy? Quit taxing your body with western ideas of health.
Notice that most every country in the world has survive off of rice (mainly white rice) and beans as its main food for all history? Grains too. Yet we have the most disease in the US and the most disease of all recorded time and you think we have something right in our look at health and food? What is seriously wrong with this picture?
Now add on our healthy dish of brown rice the normal healthy raw avocado because it is another really healthy food.
Cold, raw, heavy, and hard to digest. Not to mention you are putting a cooked food on a raw food which further harms the digestion.
Continue the list, you will see that all that we see as healthy is just nutrient dense foods that are really hard to digest.
Popular is not healthier.
Notice also that the data given today in Western nutrition changes tomorrow.
Egg. Healthy or not? Cholesterol? Was bad, now good.
Salt. Was bad, now good.
Coconut, just 10 years back it was thought to be extremely bad due to its oil but now is the new money making marketed food. Not to mention the coconut water that is processed and put into a container that has been dead for a long time. Sales.
This list goes on as well. and on and on and on. and it will continue in the future as well.
Don’t believe the hype. Think for yourself and live in your body.