Books on Health
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.
piece of detective work.” Dr. K. Mumby MB ChB Allergy
“A very good
book in advance of its time.” Mrs. Hall President Sanity
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
doubling the delivery of free glucose compared to
creating debris during separation of starch of those
grains from the proteins
creating an imbalance of free amino acids not intended
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.
manufactured sugar thrown our energy equation out of
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
‘sugars’, the problem of industrially produced, supermarket
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:
more glucose than sucrose and do so faster
contaminants such as rare or new oligosaccharides about
which little is known.
protein debris with free amino acids, including MSB
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.