[TheForge] Forge welding...The unfortunate truth OT:

wmullett at bright.net wmullett at bright.net
Sat Jul 30 08:21:57 EDT 2011


Fructose is fructose - that is not the problem.  For diabetics, fructose is far better that sucrose but only in limited quantities.  And looking at this website, there are some other problems that the corn site doesn't address:
http://lowcarbdiets.about.com/od/nutrition/a/fructosedangers.htm

---- Original message ----
>Date: Fri, 29 Jul 2011 21:25:22 -0400
>From: theforge-bounces at mailman.qth.net (on behalf of Bruce Freeman <freemab222 at gmail.com>)
>Subject: Re: [TheForge] Forge welding...The unfortunate truth OT:  
>To: blakkpawss at yahoo.com,Blacksmithing List Sponsored by ABANA <theforge at mailman.qth.net>
>
>So what's the difference between fructose from fruit or honey and
>fructose from high-fructose corn syrup?  I don't doubt that any sugar
>can be bad in excess.  How much is "excess"?  In fact, I consider
>carbohydrates in general to be a dietary problem, mainly because it's
>so easy to get too much of them in our diets.
>
>Fat, on the other hand, has an unwarranted bad name.  It can be a bad
>actor, but isn't inherently so.  It's quantity and type that matters,
>and I'm even starting to doubt that type matters much.  This is just
>my opinion, of course.
>
>Salt can no more be over-processed and lose its nutritional value than
>can water.  "Salt" is sodium chloride.  Some iodide is added to
>prevent goiter.  Otherwise, nothing about it matters, unless it's
>contaminated.
>
>On Fri, Jul 29, 2011 at 9:07 PM,  <blakkpawss at yahoo.com> wrote:
>> Actually, research is starting to point a finger at high fructose sugars causing most high blood pressure issues not stemming from natural genetic defects.  Also they point out that most table salt has been overprocessed and has very little nutritional value.
>> Sent from my BlackBerry® smartphone powered by Alltel
>>
>
>
>-- 
>Bruce
>NJ
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