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One Man's Food (1996)
The Energy Seesaw

“We agree with your general principles.” D. Tomlinson Bread Research Institute (Aust) C.S.I.R.O.

“A brilliant piece of detective work.” Dr. K. Mumby MB ChB Allergy International

“A very good book in advance of its time.” Mrs. Hall President Sanity UK

 “Maladies from mild to severe intolerances to specific sugars may be more common than we know.” 


One Man’s Food asks the following Questions:

1. Has our diet changed drastically since 1900?

  • by the use of free glucose manufactured from wheat or corn
  • thereby doubling the delivery of free glucose compared to sucrose.
  • thereby creating debris during separation of starch of those grains from the proteins
  • thereby creating an imbalance of free amino acids not intended by nature

Since human bodies are machines to break down long chains of starch into single glucose molecules, any sudden swamping of the pancreas, which has the job of manufacturing glucose, with free glucose, will cause insulin surges. The result? Fight or flight and, all too often in the end, diabetes.     

 2. Has manufactured sugar thrown our energy equation out of balance?

                : Eating > energy output > equilibrium > excess.

This risk of excess is higher when cereal sugars and modified starches, such as glucose syrups and malto-dextrins with their mix of sulphite, protein debris and rare or unknown sugars are consumed. This risk is further compounded by the presence of sulphites.

Non-cane sugar ‘sugars’, the problem of industrially produced, supermarket food

An even delivery of energy supply to the body is under threat today from the increase in consumption of total ‘sugars’ on offer in food. These amounted to 11 lbs per head for every American man, woman and child by 1980, an amount of nearly ¼ lb a week.

These ‘sugars’ are no longer almost entirely sucrose, as was the case some 50 years ago. Then the only sugars in significant amounts in our food were sucrose, D glucose and D fructose, all of which I and my descendants, 12 in number, can tolerate is reasonable quantities as part of balanced meals. But in those 50 years, sucrose (cane sugar) has been overtaken and passed in volume by cereal ‘sugars’ as they performed better in mass production of food – in creating the bright polished surface of sweets for example.

These new cereal ‘sugars’, or modified starches as they are called, have created new digestive problems:

  • They deliver more glucose  than sucrose and do so faster
  • They have contaminants such as rare or new oligosaccharides about which little is known.
  • They have protein debris with free amino acids, including MSB metasodium bisulphite.
  • Sulphite is added to prevent any unpredictable reactions between the glucose and simple sugars.
  • Some of these, such as high fructose corn syrup are secondary products of these cereal sugars.

In short, cereal ‘sugars’ not only deliver glucose faster and in greater volume than cane sugar, but contain contaminants.

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