The vegetable kingdom produces vast quantities of starch. It is present in particularly large proportions in all grains, the roots and stems of many plants. Starch molecules are long-chain carbohydrate molecules, closely related to each other as you will see in CHAPTER FOURTEEN. (Be patient, it will still be published!) Nutritionally they are very important, but because modern commercial practices have led to their being "cornered" by vested interests, many of the products arising are so unnatural that they now constitute a threat to man's well-being. I have enlarged a little on this theme in chapter fourteen.
Wheaten products and potatoes feature strongly in the diet of many people. For ourselves we have always favoured whole-wheat bread over other breads, and potatoes cooked in their jackets. As pointed out later on, we know that we cannot be sure that we are getting truly whole-wheat meal so, having conducted this study, we are now cutting down our consumption of our bread to two slices each and then only two or three times a week! We have considerably reduced our usage of potatoes too! At this point a modified Atkins approach is used - "COUNT ALL STARCHES and DI-SACCHARIDES".
Tuesday, July 27, 2010
Tuesday, July 20, 2010
CHAPTER THREE - Di- and Tri-Saccharides - Other names for SUGAR
THE SUGARS in this group require more energy in the process of digestion, The most important one (in our quest) is sucrose or cane sugar.
It is very much sweeter than glucose and it figures in modern man's diet in ever increasing amounts - something that is very much to his detriment!
Munro was surely right when he called it (and all confections and concoctions in which it is used), "devil's food", as it tends to be habit forming and in impairs the palate to the extent that the delicacy of other flavours are forgotten. Personally, I regard it as a slow poison. For ourselves, Rona and I, we use none of it except when refusal to sample proferred food might give offense. Any sucrose we might ingest intentionally (for example in raisins or dried figs) is accompanied by other ingredients in the fruit of origin. We do not use large quantities of dried fruit.
So, what is one to do about sweetening one's herbal tea or other beverage? Atkins is in favour of some synthetic sweeteners, but for me, that seems foolish. Why burden the body's eliminatory system with foreign matter? Why dull the sensory palate?
It is very much sweeter than glucose and it figures in modern man's diet in ever increasing amounts - something that is very much to his detriment!
Munro was surely right when he called it (and all confections and concoctions in which it is used), "devil's food", as it tends to be habit forming and in impairs the palate to the extent that the delicacy of other flavours are forgotten. Personally, I regard it as a slow poison. For ourselves, Rona and I, we use none of it except when refusal to sample proferred food might give offense. Any sucrose we might ingest intentionally (for example in raisins or dried figs) is accompanied by other ingredients in the fruit of origin. We do not use large quantities of dried fruit.
So, what is one to do about sweetening one's herbal tea or other beverage? Atkins is in favour of some synthetic sweeteners, but for me, that seems foolish. Why burden the body's eliminatory system with foreign matter? Why dull the sensory palate?
Subscribe to:
Posts (Atom)