GMO

Generally considered as safe is one of the GMO issues. It has GCAS has history; every new cross breed plant through history has been treated as such. It has been considered safe until proven otherwise.

GCAS is questionable process when we start gene splicing and the like. We humans are being used as lab rats, unknowing that we are being used as lab rats. If we are going to consider consent, informed consent, qualified for consent, able to provide consent, etc, GMO must be labeled so that we may choose. It a drunk adult is unable to provide consent, then the uninformed is also unable to consent. If we are going to worry about the ability of a wined up lady's ability to consent, then we also must worry about hidden dangers in the food supply and GMO labeling.

GMO were toughed as increasing yields, but I have not seen any evidence of that. I have seen evidence of tougher life for farmers, but now they need big acres to succeed or fail. Small part time operations just do not work. It is now apparent that food and/or water will not be the limit to human population, the ability of the earth to handle Co2 is. End a sentence with a verb, OK. This means that small subsistence farms, and seasonal employment may be the way to go, but what do I know?

Some of the GMO products have been health concerns. There was the South African corn with spider gene spliced it that killed off the heavy eaters of the corn, the poor laborers that mainly ate corn did not live to to see the second crop due to neurological issues. The farmers has no labors to put in a second crop. OH well. Then there was the cotton stubble that was toxic to cows, they could not carry calf's to term if they grazed on stubble. All of course unproven. The evidence is not conclusive, the chemical analysis has not been done to prove, but the products were withdrawn. No proof, no liability. No money to prove is just reality.

So labeling get out of the lab rat, no informed consent issue, and product withdraw of seriously flawed products is all fine. What about the current wheat issue with the product being good for growing, but the product has food addiction issues, as it contains opioid peptides?




   

Primer on Sugar

http://www.zoeharcombe.com/2017/11/sugar-vs-carbohydrate-whats-the-difference/

 

copied so it does not disappear 

Sugar vs Carbohydrate – what’s the difference?

November 6, 2017 added sugars, carbohydrates, disaccharide, free sugars, member, monosaccharide, polysaccharide, sugar

The story for this week was inspired by a tweet by someone with whom I’ve written a couple of academic papers: Dr James DiNicolantonio. James tweeted about his latest paper, published in BMJ Open Heart (Ref 1), but it was the graphic in the tweet that caught my eye. The graphic was a representation of the amount of sugar in a number of different foods, but with the sugar content represented as cubes of sugar.
The bottom left hand corner of the graphic reported the source as “Leo Delauncey/MailOnline”, but the picture had no label to describe exactly what was being illustrated. It made me wonder – is that added sugar, free sugars, or carbohydrate? What’s the difference anyway? This proved to be a really enlightening issue to explore.
We need to start with a quick description of carbohydrates (you will soon start to wonder what’s the difference between sugar and carbohydrates). Then we need to sort out sugar, added sugar, free sugars etc and then we will be able to answer the question: what are the sugar cubes supposed to represent and are they a fair reflection of the actual sugar content of each food shown?
What are carbohydrates?
Carbohydrates can be divided into three categories: monosaccharides; disaccharides and polysaccharides. Saccharide comes from a Greek word meaning sugar. Mono means one; di means two and poly means many, so...
Monosaccharide means one sugar. The three most common monosaccharides are:
-  Glucose (found commonly in fruit and grains);
-  Fructose (found commonly in fruit);
-  Galactose (found commonly in milk).
Disaccharide means two sugars. The three most common disaccharides are:
-  Sucrose (one molecule of glucose and one of fructose) – what we know as table sugar;
-  Lactose (one molecule of glucose and one of galactose) – what we know as milk sugar;
-  Maltose (two molecules of glucose) – less well known as malt sugar.
Polysaccharide means many sugars. Polysaccharides come in digestible and indigestible forms. The digestible forms of polysaccharides are:
-  Glycogen. This is the form in which animals (including humans) store energy – in the liver and muscles in the body. Glycogen is made up of thousands of glucose molecules.
-  Starch. This is the form in which plants store energy – as in grains, pulses, potatoes and root vegetables. Starch is made up of thousands of glucose molecules.
The indigestible forms of polysaccharides are collectively called fibre. Fibre contains sugars linked by bonds, which cannot be broken down by human enzymes, and are therefore deemed indigestible. There are two forms of fibre:
1) Insoluble fibre (which does not dissolve in water). This includes cellulose, hemicellulose and lignin. Cellulose can be found in whole-wheat flour, bran, and vegetables. Hemicellulose can be found in bran and whole grains. Lignin is a woody fibre found in wheat bran and the seeds of fruits and vegetables;
2) Soluble fibre (which dissolves, or swells, in water). This includes pectins, mucilages, and gums. These substances are not broken down by human enzymes, but instead can be fermented by bacteria in the large intestine. Pectin can be found in apples, strawberries and carrots. (Because it absorbs water and forms a gel, it is often used in jams and jellies). Mucilages and gums are similar in structure. Sources of gums include oats, legumes (beans, peas), guar and barley.
The key fact to remember is that, during digestion, all carbohydrates need to be broken down into monosaccharides (simple sugars) to be absorbed. This means that all digestible carbohydrate either is, or breaks down into, sugar.

Doomed.

We humans have a problem; we have become addicted to our food supply. Trace chemicals may not be the cause, it may be higher carbon dioxides cause higher amount of carbohydrate to be fixed in grains, and plant starches, and the concentration is high enough that we have become addicted to sugar or fructose more likely, that gives us a dopamine rush and that is what we are addicted to. It may be that it is trace chemicals effecting the endorphin reward paths, opioid censors, or adrenaline censors. Either way, to survive, some of must learn to kick the food habit... again.   So I will light a candle to ease my future passing.

Friday I ran into an old fellow now, someone who "had a piece" of the same company as I for for many years, but I left before he did. I did come back for "contracts" later, and for a while as an employee, but the fun was gone. The industry changed, and it was no longer fun. We are both retired, and bored... well not bored, not interested in doing much, even disinterested in life's pleasures, or the like. For some of us retirement is not a good thing, but we could not continue on either. Most of our cohort have died off already, and but we are young for seniors. I just do not want to sit around and talk to other seniors about the old days. I need to do something but I hurt in so many places... and do not want to do anything that is going to make the pain worse... I can understand those that become addicted to opioid pain medications, then take to street drugs, when the legal but addicting supply runs out. Damn drug companies and medical industry... for ever starting the thought, belief... that so many have... that we can be pain free in life. Another false belief to let go of... end sentence with a proposition, just because that is the way I think. We all just die in the end anyway.

So on with the remainder of my life, and to understand and perhaps beat this food addiction... perhaps a worthy pursuit. Sugar, primarily fructose, is addicting... we have it in abundance now. That is the two essentials of addiction, addicting and available at a price. When it is affordable... cheap, it just becomes a problem. That is one, but there is a second... opioid addiction, from the grain and dairy, or perhaps we became addicted to opioid otherwise, and then the wheat and dairy provided a trace... I am not sure. It may be multiple factors. So the plans are obvious... abstinence. Get off and stay off.

Obvious like the sun going around the earth, or the moon going around the earth. Why one without the other? Oh well, some thing are just wrong.

So overeating is just a mental thing, driven by biochemistry. It is up to the logical part of us to stop it. Until we stop, we will be unable to stop. And it is everywhere. Taper down and avoid like the plague. again.









   

Diabetes Unpacked

by Prof Tim Noakes and Jason Fung MD

I have started to read this book. So far, it has been a updating of everything that I believe to be true, but it is good to see these things in print.