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Post by Trptmaster on Oct 15, 2003 9:22:38 GMT -5
Lets talk about sugar folks. Dr. Atkins isn't having it. Would it be worse for me to eat foods with refined sugars all day long or red meat? What did our ancestors eat? It wasn't loads of sugar that is for sure. They were hunting and killing things for food. What say you!
TM
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Post by romey1 on Oct 15, 2003 10:01:37 GMT -5
TM,
Check out Splenda, my friend.
I use it in my coffee every morning.
romey
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Post by Tootsall on Oct 15, 2003 11:23:12 GMT -5
Question for you: Do you know what "refined" sugar is? Quite simply, it is "pure" sugar. That's all. The molecule in sucrose is nothing more sinister than C12H22O11. White sugar is made by taking coarse sugar that was produced in the cane fields and removing the dirt and syrups from the outside of the crystal. It is then melted down, purified to remove nitrates, etc. that the plant "took up" from the soil, and then recrystallized. Crystallization is, of course, one of the most perfect means of purification in existence since the formation of the crystal (sucrose, in this case) excludes impurities from the crystal and leaves them (the impurities) in the syrup which is then centrifuged and washed off before the crystals are dried and packaged.
"Brown" sugar, which is often preferred to the evil "refined" sugar is simply sugar that has been produced EXACTLY THE SAME WAY AS "REFINED" SUGAR that has then had some of the previously removed syrups PUT BACK ONTO THE OUTSIDE OF THE CRYSTALS!
That is right, my friends....Brown sugars (including "Golden", "Demararra", etc.) is "refined sugar" with the dirt put back onto the outside of the crystals. Reading from the "Beet Sugar Technology" text, brown sugar is defined as "A marketable product consisting of fine sugar crystals lightly coated with a yellow or brown-colored syrup that contains a relatively high percentage of invert sugar, which keeps the product slightly moist." It is the flavor of the impurities in the syrup that give the various brown and yellow sugars their unique flavours.
The above is based on my 17 years in a sugar factory.
For my money, I'd rather consume sugar as a sweetener than some artificial, man-made "chemical". It's sure a heck of a lot more "natural"!
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Post by romey1 on Oct 15, 2003 11:26:44 GMT -5
Is Brown Sugar bad? I put it on my oatmeal every morning.  romey |
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Post by Trptmaster on Oct 15, 2003 11:39:47 GMT -5
I have no idea what refined sugar means. I just thought I would throw that out there. Seems like it is a buzz word these days. Toots you sure do know your sugar. Bravo! Great to have you on the Health forum. PS Romey. One step ahead of you my friend. Sorry Equal. I choose SPLENDA. TM Question for you: Do you know what "refined" sugar is? Quite simply, it is "pure" sugar. That's all. The molecule in sucrose is nothing more sinister than C12H22O11. White sugar is made by taking coarse sugar that was produced in the cane fields and removing the dirt and syrups from the outside of the crystal. It is then melted down, purified to remove nitrates, etc. that the plant "took up" from the soil, and then recrystallized. Crystallization is, of course, one of the most perfect means of purification in existence since the formation of the crystal (sucrose, in this case) excludes impurities from the crystal and leaves them (the impurities) in the syrup which is then centrifuged and washed off before the crystals are dried and packaged. "Brown" sugar, which is often preferred to the evil "refined" sugar is simply sugar that has been produced EXACTLY THE SAME WAY AS "REFINED" SUGAR that has then had some of the previously removed syrups PUT BACK ONTO THE OUTSIDE OF THE CRYSTALS! That is right, my friends....Brown sugars (including "Golden", "Demararra", etc.) is "refined sugar" with the dirt put back onto the outside of the crystals. Reading from the "Beet Sugar Technology" text, brown sugar is defined as "A marketable product consisting of fine sugar crystals lightly coated with a yellow or brown-colored syrup that contains a relatively high percentage of invert sugar, which keeps the product slightly moist." It is the flavor of the impurities in the syrup that give the various brown and yellow sugars their unique flavours. The above is based on my 17 years in a sugar factory. For my money, I'd rather consume sugar as a sweetener than some artificial, man-made "chemical". It's sure a heck of a lot more "natural"! |
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Post by TrumpetPlayer on Oct 15, 2003 11:56:16 GMT -5
Lets talk about sugar folks. Dr. Atkins isn't having it. Would it be worse for me to eat foods with refined sugars all day long or red meat? What did our ancestors eat? It wasn't loads of sugar that is for sure. They were hunting and killing things for food. What say you! TM Ancestors? How far back do you want to go? Adam lived 930 years, Moses lived 120 years, King David 70 years and King Solomon 52 years (with 1,000 wives is there any wonder? I am sure his wives were sweet but had nothing to do with sugar. ;D). The life expectancy has greatly increased since our more recent ancestors and we are finding new things all the time in medicine that helps us to become more healthy. IMO, and this is not a hard fast rule; however, most of the abuse in diet happens in the younger years of our lives and this in turn sets the body working dysfunctional for our later years. It would be worse for you to eat all the health foods you could get your hands on all day long than it would for you to eat just a little sugar or even a little Red Meat once a day. If something else comes my way in terms of brain wave links to other information on this subject, I will be sure to post them at a later date. Be well, Liad Bar-EL |
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Post by Tootsall on Oct 15, 2003 12:03:34 GMT -5
TrumpetMaster, I did you a disservice when I neglected to respond to your first premise that our ancestors did not eat tons of sugar. You are correct in that statement. However, did you know that a great many non-meat foods contain sugars of various types? We recognize that most (all?) fruits contain Fructose which, when combined with glucose (which our bodies need) forms the Sucrose molecule. Our ancestors have been eating fruit for some time! (I seem to recall something about an apple in a garden ... but that was perhaps before my time ;D ). Many root crops contain sugars of various types: carrots can contain upwards of 10% sucrose! Sugar beets (related to the "red beets") contain up to or in excess of 20% sucrose by weight (depending upon the growing conditions, varieties, etc.) Sugar cane is actually a grass. The place I work processes sugar beets...our sister factory processes raw cane sugar to produce "refined" (we call it "granulated") sugar and brown sugars. Sweet corn contains a high concentration of fructose (from which corn syrups are made). Making sugar from beets was originated by Napoleon. He was a little upset that the British had control of "international trade" on the high seas which restricted how much cane sugar he could get into France (and thereby upsetting the French population who had developed a taste for sugar). So he directed his agriculture industry to start investigating the possibility of getting sugar out of crops that could be grown in France. Anyway...if anyone has any questions they'd like to ask about sugar, how it's made, or what's in it I'd be pleased to respond here or in private message. As far as specific "diets" that promote various types of food restrictions are concerned, I'd "take the fifth". That should be between you and your personal physician.  |
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Post by TrumpetPlayer on Oct 15, 2003 12:06:04 GMT -5
The Evils of SUGAR:
If dumped into your car gas tank, it will ruin the engine pistons. If sugar will ruin the car engine, would it not also adversely affect the trumpet valves?
Hmmm ... eating sweets on breaks, not brushing teeth, hmmmmmmmmmmmmmmmmmm. There is already Red Rot in the trumpet; so, maybe there is also a Sweet Rod in the trumpet also for sweets rot the teeth.
Liad Bar-EL
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Post by Tootsall on Oct 15, 2003 12:08:09 GMT -5
Romey, your daily diet of oatmeal is FAR better for you than you could imagine. Wish I could get up early enough in the morning for the same. As it is, I settle for Corn Flakes or Special K (although on weekends I'm "bad" and sometimes have a couple of scrambled eggs or bacon and tomatoe sandwiches). But only when my body "asks" for them of course.  |
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Post by Tootsall on Oct 15, 2003 12:10:13 GMT -5
LOL! Liad, that is right on. I find that using Binak (which requires weekly valve cleaning) is helpful for combatting the effects of the rum 'n coke that I like to sip on from time to time! Yeah, the coke is no doubt worse for the horn than the rum. It's a toss-up which is worse for me.  |
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Post by Trptmaster on Oct 15, 2003 12:16:00 GMT -5
I'd say the coke is worse for you. Rum will give you one heck of a headache though.
TM
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Post by Tootsall on Oct 15, 2003 12:35:34 GMT -5
Not as bad as rye whiskey!  |
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Post by bartok on Nov 8, 2003 15:28:42 GMT -5
Hey everyone!
I thought I'd give my take on all of this.....
I am a very fit person who ran 10-13 miles a week. I weighed around 188lbs....5'8''. And a pretty muscular build.....not fat....but not thin either.
I felt that there was no reason to weigh that much though....so after reading an article about it, I decided to try the South Beach Diet.
Well....after 7 weeks, I'm now running 18-25 miles a week and weigh 168lbs.
This diet, although is a low carb diet, is really based on the evil's of sugar. I can eat carbs, in the form of beans, whole wheat pasta, whole wheat bread.
You have to stay away from refined flour, sugar, etc. (especially beer....the worst of 'em all)!!
It's a very poorly written book...but very interesting. Much is based on the glycemic index. (Carrots are not a great choice, even though it's a vegetable....potatoes are a killer)
Much is made about how we digest our food. In the book, the Dr. states that you are better off eating a baked potato with a dollup of sour cream and bacon than eating a plain baked potato. The fat from the sour cream will slow down the digestion process and will alleviate the glycemic rush into your blood. It will also help deal with the hunger that you'll feel so after because you just consumed empty carbs that didn't sufficiently satisfy your appitite.
The Dr. also talks about the other fad diets (Atkins) and the pros and cons of the other diets.
If you are interested in reading about about health, you may find it interesting! Lot's of great recipes also!
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Post by Trptmaster on Nov 8, 2003 15:33:56 GMT -5
Bartok. Great to have you here! I have enjoyed reading your posts on other sites and hope to see more of you here.
What do you think about people on Atkins who have lost a bunch of weight maybe breaking off the diet and heading towards South Beach? Sounds like carbs are restricted but not as much as Atkins.
Also how did you feel while exercising on a low carb diet?
What say you!
TM
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Post by bartok on Nov 8, 2003 15:44:05 GMT -5
Hey TM
I think that going from the Atkins to the South Beach is not a big deal.
The first 2 weeks of the South Beach are pretty strict....No bread, rice, pasta, dairy(except for hard-low fat cheeses). Lots of fish, chicken and red meat. And, tons of "the right veggies" to fill the rest of your plate. Snacks are nuts, cheese sticks, low-fat yogurts, no sugar popcicles etc.
My problem with the diet was this....I think the diet was really geared to very overweight people who don't exercise. I started the diet and was getting dizzy during long basketball games and runs. I incorparated the yogurt and pumpernickel bread into the diet because I felt that my body wasn't getting enough fuel to exercise like this. The exercise part of the book is very small and encourages people to take walks and do "something". My exercise is much more intense...thus the dizziness. But, after the first 5-6 days, I was dealing with it much better.
Phase one is silmilar to the beginning of the Atkins. It's kind of a detox of the sugar in your blood.
Let me know if you have any questions...I'll be happy to answer you.
again...congrats to you on your successful site!
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