white sugar

[Guest guest]

hello. does anyone know why white sugar has isopropyl alcohol in it? i read in

her book that brown is ok though. I only use organic unrefined sugar is that

ok? thanks!!

[Guest guest]

First, the formula for " Sucrose " or Sugar as we generally know it [and this is

not to be confused with fructose or the many other sugars that can be chemically

identified e.g dextrose, maltose, lactose, levelouse etc, is C12H22O11.  That is

what comes from the refining process of Cane stalks [the plant from which sugar

comes] which yields a juice that is processed and at the end of that processing

we get the white granular substance.  The cane juice is just that, a juice, and

is not unlike the juice that would result from processing Sorghum stalks which

yield a dark brown liquor.   [Now, any hints as to where and how " Brown Sugar "

originates?] 

 

Therefore it should not be difficult to understand that the cane juice is NOT

sugar and that in order to get 'sugar' from the extremely sweet cane plant

processing/refining must occur.  Thus there is simply no such thing as

'unrefined' sugar, much less unrefined white sugar.  " Raw sugar " another

misnomer, is simply sugar not refined to the extent [only 96% as much] as

the pure white crystals are.  That's propaganda from the sugar Industry which I

suspect is as old as the early 1900's and into pre-WWII days when everyone used

to call Diabetes, " SUGAR DIABETES " . Naturally the Industry didn't want that

stigma so they successfully lobbied to 'make it go away'!   And, Yes! you can

rely on this information since I am old enough to recall clearly those times and

that casual but accurate reference to the disease.

 

I further doubt seriously if any cane sugar plantations carry an organically

grown certification. [sugar from Sugar Beets grown widely here possibly

excepted.]  I'm not even aware of any Contintental USA based plantations though

I'd stand corrected on that if someone knows of a Cane Plantation within the

Contintental USA] and if one has so met the Criteria for organic labeling or

even pesticide free labeling!  Most of the sugar in our Hemisphere is produced

in the Caribbean and Mexico.

 

This was all necessary to address your question adequately, and without further

contributing to the misunderstandings and lying about Sugar as we know it.  Now,

since Isopropyl alcohol is all but deadly to consume [causes blindness if

drunk] one could hardly imagine it being a purposely added substance to the cane

processing procedure.  That having been said, a close reading of Dr. 's

works makes it apparent that industry(ies) clean equipement with chemicals, one

of which Is Iso-propyl. [Think of trying to clean Molases from your kitchen ware

with water...TOO slow!  Iso-propyl alcohol is an Inorganic chemical solvent and

all solvents are deathdealing to our bodies [reference Dr. 's works for

that] . Thus any IsoPropyl found is sugar is a contaminant. 

 

Now the small amount of contamination of commercial white sugar with iso-propyl

from cleaning operations would obviously be very small, which demonstrates the

danger of this substance so that there is [again] no such thing as " a little bit

will not hurt you " . 

 

Finally, NO!  its NOT OK  [recall you asked!]  The dangers of sugar are replete

and unending.  While I am a respectful admirer of Dr. and have implemented

her protocol in my life and my Nutritional practice for almost 15 years with

great successes, I am very disappointed that she seems to think brown sugar " is

OK " because it is not.  All commercially produced sugar is ultimately deadly to

the human body and there is just too much information and too many proofs

circulating to validate this.  

 

I will share sources with anyone who is sincere and wants to learn, but for now

let's leave it with a schocking bit of fact:

prior to the end of the 1800s sugar consumption was appx 5lbs per person/per

year.  Diseases as we know them today we largely unheard of.  Today we are

approaching [if not already having surpassed] the 150 lbs/per person/per year.

To coin a phrase, " Go figure! "

 

 Nutricon - Luke

 

[Guest guest]

In light of this information, is Stevia a safe product to use, and can we cook

with it, as well as add it to tea etc?  I do not have Dr. 's books, however

I have heard of Stevia, I don't know much about it though.

Thank you for the information.

-Janet  

 

 

" I don't believe that there is anything else available anyplace in the world at

any price - with or without a prescription - that has been clinically proven to

do all the things that Juice Plus+ has been shown to do. " Dr DuBois M.D.

www.juiceplus.com/+jr28319

From: willliam laurence <wmlua06@...>

Subject: Re: white sugar

Dr

Date: Saturday, June 13, 2009, 11:08 PM

First, the formula for " Sucrose " or Sugar as we generally know it [and this is

not to be confused with fructose or the many other sugars that can be chemically

identified e.g dextrose, maltose, lactose, levelouse etc, is C12H22O11.  That is

what comes from the refining process of Cane stalks [the plant from which sugar

comes] which yields a juice that is processed and at the end of that processing

we get the white granular substance.  The cane juice is just that, a juice, and

is not unlike the juice that would result from processing Sorghum stalks which

yield a dark brown liquor.   [Now, any hints as to where and how " Brown Sugar "

originates?] 

 

Therefore it should not be difficult to understand that the cane juice is NOT

sugar and that in order to get 'sugar' from the extremely sweet cane plant

processing/refining must occur.  Thus there is simply no such thing as

'unrefined' sugar, much less unrefined white sugar.  " Raw sugar " another

misnomer, is simply sugar not refined to the extent [only 96% as much] as

the pure white crystals are.  That's propaganda from the sugar Industry which I

suspect is as old as the early 1900's and into pre-WWII days when everyone used

to call Diabetes, " SUGAR DIABETES " . Naturally the Industry didn't want that

stigma so they successfully lobbied to 'make it go away'!   And, Yes! you can

rely on this information since I am old enough to recall clearly those times and

that casual but accurate reference to the disease.

 

I further doubt seriously if any cane sugar plantations carry an organically

grown certification.  [sugar from Sugar Beets grown widely here possibly

excepted.]  I'm not even aware of any Contintental USA based plantations though

I'd stand corrected on that if someone knows of a Cane Plantation within the

Contintental USA] and if one has so met the Criteria for organic labeling or

even pesticide free labeling!  Most of the sugar in our Hemisphere is produced

in the Caribbean and Mexico.

 

This was all necessary to address your question adequately, and without further

contributing to the misunderstandings and lying about Sugar as we know it.  Now,

since Isopropyl alcohol is all but deadly to consume [causes blindness if

drunk] one could hardly imagine it being a purposely added substance to the cane

processing procedure.  That having been said, a close reading of Dr. 's

works makes it apparent that industry(ies) clean equipement with chemicals, one

of which Is Iso-propyl. [Think of trying to clean Molases from your kitchen ware

with water...TOO slow!  Iso-propyl alcohol is an Inorganic chemical solvent and

all solvents are deathdealing to our bodies [reference Dr. 's works for

that] . Thus any IsoPropyl found is sugar is a contaminant. 

 

Now the small amount of contamination of commercial white sugar with iso-propyl

from cleaning operations would obviously be very small, which demonstrates the

danger of this substance so that there is [again] no such thing as " a little bit

will not hurt you " . 

 

Finally, NO!  its NOT OK  [recall you asked!]  The dangers of sugar are replete

and unending.  While I am a respectful admirer of Dr. and have implemented

her protocol in my life and my Nutritional practice for almost 15 years with

great successes, I am very disappointed that she seems to think brown sugar " is

OK " because it is not.  All commercially produced sugar is ultimately deadly to

the human body and there is just too much information and too many proofs

circulating to validate this.  

 

I will share sources with anyone who is sincere and wants to learn, but for now

let's leave it with a schocking bit of fact:

prior to the end of the 1800s sugar consumption was appx 5lbs per person/per

year.  Diseases as we know them today we largely unheard of.  Today we are

approaching [if not already having surpassed] the 150 lbs/per person/per year.

To coin a phrase, " Go figure! "

 

 Nutricon - Luke

 

[Guest guest]

thank you so much for your answer! very helpful. i wont bother you after this

but, do you think that agave is allright to eat? i use honey in things but im

just so paranoid now because i have a little baby and i want to make sure all i

put in her is good for her. i do like to bake though and im finding recipes with

agave and honey and mollasses in them. Thanks so much for your time!

From: willliam laurence <wmlua06@...>

Subject: Re: white sugar

Dr

Received: Sunday, June 14, 2009, 6:08 AM

First, the formula for " Sucrose " or Sugar as we generally know it [and this is

not to be confused with fructose or the many other sugars that can be chemically

identified e.g dextrose, maltose, lactose, levelouse etc, is C12H22O11.  That is

what comes from the refining process of Cane stalks [the plant from which sugar

comes] which yields a juice that is processed and at the end of that processing

we get the white granular substance.  The cane juice is just that, a juice, and

is not unlike the juice that would result from processing Sorghum stalks which

yield a dark brown liquor.   [Now, any hints as to where and how " Brown Sugar "

originates?] 

 

Therefore it should not be difficult to understand that the cane juice is NOT

sugar and that in order to get 'sugar' from the extremely sweet cane plant

processing/refining must occur.  Thus there is simply no such thing as

'unrefined' sugar, much less unrefined white sugar.  " Raw sugar " another

misnomer, is simply sugar not refined to the extent [only 96% as much] as

the pure white crystals are.  That's propaganda from the sugar Industry which I

suspect is as old as the early 1900's and into pre-WWII days when everyone used

to call Diabetes, " SUGAR DIABETES " . Naturally the Industry didn't want that

stigma so they successfully lobbied to 'make it go away'!   And, Yes! you can

rely on this information since I am old enough to recall clearly those times and

that casual but accurate reference to the disease.

 

I further doubt seriously if any cane sugar plantations carry an organically

grown certification.  [sugar from Sugar Beets grown widely here possibly

excepted.]  I'm not even aware of any Contintental USA based plantations though

I'd stand corrected on that if someone knows of a Cane Plantation within the

Contintental USA] and if one has so met the Criteria for organic labeling or

even pesticide free labeling!  Most of the sugar in our Hemisphere is produced

in the Caribbean and Mexico.

 

This was all necessary to address your question adequately, and without further

contributing to the misunderstandings and lying about Sugar as we know it.  Now,

since Isopropyl alcohol is all but deadly to consume [causes blindness if

drunk] one could hardly imagine it being a purposely added substance to the cane

processing procedure.  That having been said, a close reading of Dr. 's

works makes it apparent that industry(ies) clean equipement with chemicals, one

of which Is Iso-propyl. [Think of trying to clean Molases from your kitchen ware

with water...TOO slow!  Iso-propyl alcohol is an Inorganic chemical solvent and

all solvents are deathdealing to our bodies [reference Dr. 's works for

that] . Thus any IsoPropyl found is sugar is a contaminant. 

 

Now the small amount of contamination of commercial white sugar with iso-propyl

from cleaning operations would obviously be very small, which demonstrates the

danger of this substance so that there is [again] no such thing as " a little bit

will not hurt you " . 

 

Finally, NO!  its NOT OK  [recall you asked!]  The dangers of sugar are replete

and unending.  While I am a respectful admirer of Dr. and have implemented

her protocol in my life and my Nutritional practice for almost 15 years with

great successes, I am very disappointed that she seems to think brown sugar " is

OK " because it is not.  All commercially produced sugar is ultimately deadly to

the human body and there is just too much information and too many proofs

circulating to validate this.  

 

I will share sources with anyone who is sincere and wants to learn, but for now

let's leave it with a schocking bit of fact:

prior to the end of the 1800s sugar consumption was appx 5lbs per person/per

year.  Diseases as we know them today we largely unheard of.  Today we are

approaching [if not already having surpassed] the 150 lbs/per person/per year.

To coin a phrase, " Go figure! "

 

 Nutricon - Luke

 

[Guest guest]

I have read that one should never give a baby honey for the first year.

From: willliam laurence <wmlua06 (DOT) com>

Subject: Re: white sugar

Dr@groups .com

Received: Sunday, June 14, 2009, 6:08 AM

First, the formula for " Sucrose " or Sugar as we generally know it [and this is

not to be confused with fructose or the many other sugars that can be chemically

identified e.g dextrose, maltose, lactose, levelouse etc, is C12H22O11.  That is

what comes from the refining process of Cane stalks [the plant from which sugar

comes] which yields a juice that is processed and at the end of that processing

we get the white granular substance.  The cane juice is just that, a juice, and

is not unlike the juice that would result from processing Sorghum stalks which

yield a dark brown liquor.   [Now, any hints as to where and how " Brown Sugar "

originates?] 

 

Therefore it should not be difficult to understand that the cane juice is NOT

sugar and that in order to get 'sugar' from the extremely sweet cane plant

processing/refining must occur.  Thus there is simply no such thing as

'unrefined' sugar, much less unrefined white sugar.  " Raw sugar " another

misnomer, is simply sugar not refined to the extent [only 96% as much] as

the pure white crystals are.  That's propaganda from the sugar Industry which I

suspect is as old as the early 1900's and into pre-WWII days when everyone used

to call Diabetes, " SUGAR DIABETES " . Naturally the Industry didn't want that

stigma so they successfully lobbied to 'make it go away'!   And, Yes! you can

rely on this information since I am old enough to recall clearly those times and

that casual but accurate reference to the disease.

 

I further doubt seriously if any cane sugar plantations carry an organically

grown certification.  [sugar from Sugar Beets grown widely here possibly

excepted.]  I'm not even aware of any Contintental USA based plantations though

I'd stand corrected on that if someone knows of a Cane Plantation within the

Contintental USA] and if one has so met the Criteria for organic labeling or

even pesticide free labeling!  Most of the sugar in our Hemisphere is produced

in the Caribbean and Mexico.

 

This was all necessary to address your question adequately, and without further

contributing to the misunderstandings and lying about Sugar as we know it.  Now,

since Isopropyl alcohol is all but deadly to consume [causes blindness if

drunk] one could hardly imagine it being a purposely added substance to the cane

processing procedure.  That having been said, a close reading of Dr. 's

works makes it apparent that industry(ies) clean equipement with chemicals, one

of which Is Iso-propyl. [Think of trying to clean Molases from your kitchen ware

with water...TOO slow!  Iso-propyl alcohol is an Inorganic chemical solvent and

all solvents are deathdealing to our bodies [reference Dr. 's works for

that] . Thus any IsoPropyl found is sugar is a contaminant. 

 

Now the small amount of contamination of commercial white sugar with iso-propyl

from cleaning operations would obviously be very small, which demonstrates the

danger of this substance so that there is [again] no such thing as " a little bit

will not hurt you " . 

 

Finally, NO!  its NOT OK  [recall you asked!]  The dangers of sugar are replete

and unending.  While I am a respectful admirer of Dr. and have implemented

her protocol in my life and my Nutritional practice for almost 15 years with

great successes, I am very disappointed that she seems to think brown sugar " is

OK " because it is not.  All commercially produced sugar is ultimately deadly to

the human body and there is just too much information and too many proofs

circulating to validate this.  

 

I will share sources with anyone who is sincere and wants to learn, but for now

let's leave it with a schocking bit of fact:

prior to the end of the 1800s sugar consumption was appx 5lbs per person/per

year.  Diseases as we know them today we largely unheard of.  Today we are

approaching [if not already having surpassed] the 150 lbs/per person/per year.

To coin a phrase, " Go figure! "

 

 Nutricon - Luke

 

[Guest guest]

Yes, stevia is very safe and does not affect blood sugar, although diabetics

will still want to use it cautiously. It is natural from the stevia plant. It

is very sweet though, so you only use about 1/8 of what you would use of sugar

and it comes in granules and liquid form. A very good alternative to sugar,

especially since the sugar beet is now GMO along with corn and soybeans.

Bonnie Frownfelter

Certified RBTI Tester/Consultant

Certified Family Herbalist

BS in Natural Health

http://www.manageheathnaturally.com

http://www.jennylakeresort.com

Re: white sugar

Dr

Date: Saturday, June 13, 2009, 11:08 PM

First, the formula for " Sucrose " or Sugar as we generally know it [and this is

not to be confused with fructose or the many other sugars that can be chemically

identified e.g dextrose, maltose, lactose, levelouse etc, is C12H22O11. That is

what comes from the refining process of Cane stalks [the plant from which sugar

comes] which yields a juice that is processed and at the end of that processing

we get the white granular substance. The cane juice is just that, a juice, and

is not unlike the juice that would result from processing Sorghum stalks which

yield a dark brown liquor. [Now, any hints as to where and how " Brown Sugar "

originates?]

Therefore it should not be difficult to understand that the cane juice is NOT

sugar and that in order to get 'sugar' from the extremely sweet cane plant

processing/refining must occur. Thus there is simply no such thing as

'unrefined' sugar, much less unrefined white sugar. " Raw sugar " another

misnomer, is simply sugar not refined to the extent [only 96% as much] as the

pure white crystals are. That's propaganda from the sugar Industry which I

suspect is as old as the early 1900's and into pre-WWII days when everyone used

to call Diabetes, " SUGAR DIABETES " . Naturally the Industry didn't want that

stigma so they successfully lobbied to 'make it go away'! And, Yes! you can

rely on this information since I am old enough to recall clearly those times and

that casual but accurate reference to the disease.

I further doubt seriously if any cane sugar plantations carry an organically

grown certification. [sugar from Sugar Beets grown widely here possibly

excepted.] I'm not even aware of any Contintental USA based plantations though

I'd stand corrected on that if someone knows of a Cane Plantation within the

Contintental USA] and if one has so met the Criteria for organic labeling or

even pesticide free labeling! Most of the sugar in our Hemisphere is produced

in the Caribbean and Mexico.

This was all necessary to address your question adequately, and without

further contributing to the misunderstandings and lying about Sugar as we know

it. Now, since Isopropyl alcohol is all but deadly to consume [causes blindness

if drunk] one could hardly imagine it being a purposely added substance to the

cane processing procedure. That having been said, a close reading of Dr.

's works makes it apparent that industry(ies) clean equipement with

chemicals, one of which Is Iso-propyl. [Think of trying to clean Molases from

your kitchen ware with water...TOO slow! Iso-propyl alcohol is an Inorganic

chemical solvent and all solvents are deathdealing to our bodies [reference Dr.

's works for that] . Thus any IsoPropyl found is sugar is a contaminant.

Now the small amount of contamination of commercial white sugar with

iso-propyl from cleaning operations would obviously be very small, which

demonstrates the danger of this substance so that there is [again] no such thing

as " a little bit will not hurt you " .

Finally, NO! its NOT OK [recall you asked!] The dangers of sugar are

replete and unending. While I am a respectful admirer of Dr. and have

implemented her protocol in my life and my Nutritional practice for almost 15

years with great successes, I am very disappointed that she seems to think brown

sugar " is OK " because it is not. All commercially produced sugar is ultimately

deadly to the human body and there is just too much information and too many

proofs circulating to validate this.

I will share sources with anyone who is sincere and wants to learn, but for

now let's leave it with a schocking bit of fact:

prior to the end of the 1800s sugar consumption was appx 5lbs per person/per

year. Diseases as we know them today we largely unheard of. Today we are

approaching [if not already having surpassed] the 150 lbs/per person/per year.

To coin a phrase, " Go figure! "

Nutricon - Luke