Whatever You Do, Don’t Forget To Protect The Flavor!


Sugar isn’t the problem here. In fact sugar isn’t really the problem, so to speak, anywhere.

Yes, it’s probably true that sugar can be a little problematic under certain circumstances. It’s just that those circumstances aren’t generally created by the sugar itself – and this is especially true if and when it is being consumed in the context of a diet that is not significantly nutritionally deficient.

Under such conditions, sugar becomes something which has the potential to play a crucial role in the fueling of improved metabolic performance, thereby assisting in immune system function and with protection against stress and inflammation and the progression of disease and degeneration in general.

Of course sugar still does protect against stress and metabolic suppression even when diet is a long way from optimal. For starters – and this is far from being an insignificant benefit – sugar can assist with the digestion of some of the other (often more difficult to assimilate) ingredients included in many food products.

Simply by suppressing the stress related substances – such as cortisol, adrenalin and serotonin – and by providing the energy necessary to increase metabolism, sugar can improve the speed and proper functioning of digestion. Digestive functionality is central to probably every physiological issue, including the psychological or mood related conditions.

Sugar also directly improves (not only via its impact upon digestive performance, causing a reduction in endotoxin as well as other liver overloading substances) the ability of the liver to carry out it’s detoxification function, which is crucial to metabolism in general, as well as to protection against a buildup of many of the stress and disease promoting substances – estrogen being one very central example.

There are some foods however, which are made up of such toxic and poisonous ingredients – many of which are directly metabolically interfering and highly inflammatory – that the small amount of sugar included is unlikely to be beneficial in any real way, and in some ways might end up becoming an additional issue. Ironically, these are very often the items which are popularly referred to as ‘sugary foods’.

The potential for ‘sugar issues’ to arise after regular consumption of these kinds of foods is not to do with the particular makeup of white sugar or sucrose as such. Rather it is because of the manner in which some of the ingredients – the polyunsaturated fats for instance – can amongst other things, so powerfully interfere with the ability of the cell to utilize any sugar that is being made available to it, thus eventually making sugar a part of the problem, potentially promoting some of the factors which add to and worsen conditions of stress.

The solution – even in a case such as this  – is not the removal of sugar.

Krispy Kreme Doughnut Ingredients:

Enriched bleached wheat flour – (contains bleached wheat flour, niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid), dextrose, vegetable shortening (partially hydrogenated soybean and/or cottonseed oil), water, SUGAR, soy flour, egg yolks, vital wheat gluten, yeast, nonfat milk, yeast nutrients (calcium sulfate, ammonium sulfate), dough conditioners (calcium dioxide, monocalcium and dicalcium phosphate, diammonium phosphate, sodium stearoyl-2-lacrylate, whey, starch, ascorbic acid, sodium bicarbonate, calcium carbonate), salt, mono-and-diglycerides, ethoxylated mono- and diglycerides, lecithin, calcium propionate (to retain freshness), cellulose gum, natural and artificial flavors, fungal alpha amylase, amylase, maltogenic amylase, pantosenase, protease, sodium caseinate, corn maltodextrin, corn syrup solids and BHT (to help protect flavor).
Glaze also may contain: Calcium carbonate, agar, locust bean gum, disodium phosphate, and sorbitan monostearate.

Read about some of the above ingredients here.

Full text Generation of protein carbonyls by glycoxidation and lipoxidation reactions with autoxidation products of ascorbic acid and polyunsaturated fatty acids

High-fat or ethinyl-oestradiol intake during pregnancy increases mammary cancer risk in several generations of offspring

Body iron stores and presence of carotid atherosclerosis. Results from the Bruneck Study.

Iron and Cancer Risk—A Systematic Review and Meta-analysis of the Epidemiological Evidence

Iron induces cancer stem cells and aggressive phenotypes in human lung cancer cells.

Iron and cancer: recent insights.

Final report on the safety assessment of BHT

Carcinogenicity and modification of the carcinogenic response by BHA, BHT, and other antioxidants.

Butylated hydroxytoluene (BHT) induction of pulmonary inflammation: a role in tumor promotion.

Dietary estrogens stimulate human breast cells to enter the cell cycle.

Food-grade TiO2 impairs intestinal and systemic immune homeostasis, initiates preneoplastic lesions and promotes aberrant crypt development in the rat colon

Krispy Kreme Doughnuts Nutritional Facts

#butylatedhydroxytoluene  (because flavour needs protecting)

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