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

[Jerry Frost]

Sugar is sugar is sugar, our bodies can't tell the difference. It's the fuel 
that makes us go without conversion from other sources. If we have diabetes 
type I or II we can't process it properly but it still doesn't matter what 
the source is, a calorie is a clalorie. Fat carries about double the 
calories as sugars do but requires more time and a little more energy 
(calories) to convert to fuel.

What unprocessed foods do for us is provide secondary and trace nutrients we 
need, so yes, "over processing" salt (not even disagreeing with you Bruce) 
removes minerals and such we need a pill to replace.

Anywho, eat varied and as close to wild as you can. I've always wondered why 
vegitarians use to argue plants don't have as much right to live as animals. 
Vegans? I don't know anyone over maybe 12 willing to admit being vegan.

Wanna talk about the myth of carbon sequestration?

Jer
----- Original Message ----- 
From: <wmullett at bright.net>
To: "Blacksmithing List Sponsored by ABANA" <theforge at mailman.qth.net>
Sent: Saturday, July 30, 2011 1:21 PM
Subject: Re: [TheForge] Forge welding...The unfortunate truth OT:


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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