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?

CHAPTER TWO - Monosaccharides

A brief look at chapter fourteen (you can' t!  You'll have to wait until I post it!)  will show you that I now intend dealing with two sugars, glucose and fructose.
Biologically, they are probably THE most important of all the sugars!

Nature produces vast quantities of them in the whole vegetable kingdom and if we feed ourselves with them in the natural, whole state, we will also be getting a useful contribution of minerals, vitamins and enzymes.  The calories they supply need not be counted provided the fruit is used in the best way AND also provided that other forms of carbohydrate are restricted.

The ideal source is FRUIT, fresh whole ripe fruit.

The best way to eat fruit is alone - make a meal of fruit.  Don't use it as a little extra at the end or the beginning of a meal, AND, above all, DO NOT AND ANY SUGAR!

As a point of interest; the carbohydrate content of fruits vary between 7% and 20% of the fruit mass.

We have found that the Diamond's idea of sticking to fruit alone for the whole morning to be excellent.  We feel very energetic on this arrangement but thereafter we go along with Essie Honiball (partially) using fruit, nuts, yoghurt (non pasteurised) and sometimes vegetables in a blended mix.  What interesting combinations we come up with!
Before noon there are just two fruits which we exclude namely, Avocados and Bananas; avos because of their high fat content (16.4%) and banana's carbohydrates are complex.
The protein content of fruit varies between 0.2 and 1.3% fat (between trace and 1.0% in grapes!) - all valuable contributions.
Fruit sugars (glucose and fructose) yield almost 100% of their energy as they require a minimum of modification.