Beet Sugar Labeling

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This consists of the brilliantly white crystals that most people consider to be "sugar" or "table sugar". It is likely to be bleached with the super-toxic chlorine dioxide (think dioxin contamination), or it has been processed with cattle bone char. The word "pure" in the labeling is used to deceive customers into believing that the sugar is devoid of impurities. The word "pure" on a sugar label actually means that it contains no minerals, by the F.D.A.'s and its chemical industry's warped definition of "pure". For the rest of us, their special industry-protecting redefinition of "pure" indicates that the substance is both lacking in real nutrition, and that it is now chemically tainted from such processing. Their redefinition actually means…show more content…
In a previous report, we mentioned how a spokesman for the Kellog's company flippantly commented that most Americans do not care if they are eating biotechnology foods, so it would resist labeling its products as being from genetically-engineered ingredients. Brown Sugar Nowadays, brown sugar is primarily made of beet sugar (see above), because beet sugar is cheaper than cane sugar. Cane molasses must be added, due to the fact that the molasses from beets is distasteful alone. It is thus especially important to purchase only organic brown sugar, to avoid the consumption of sugar beet derivatives that have been genetically engineered by the biotechnology industry. Organic brown sugar will almost certainly be made from cane sugar instead of genetically-modified sugar beets. Agave Nectar We have had mixed reports about the manufacturing process of agave nectar, so we must advise people to exercise caution. It is worth noting that agave ferments like real sugar, and this process is used to make Tequila. It is unlikely to provide any health benefits over evaporated cane juice. We officially discourage the use of commercially-available agave nectar products, because of their dubious help-to-harm ratio, and the disturbing secretiveness of the…show more content…
First, corn starch is made from corn kernels, by exposing ground corn to a sulfurous acid solution (made of sulfur dioxide and water) for 20-40 hours. After extensive milling and mechanical separation, corn starch results. This starch is then exposed to hydrochloric acid and extreme heat, which breaks down the starch and converts it into corn syrup. Due to the base ingredient being genetically engineered, the extreme chemical modifications that are required to make this product, and the high risk of impurities getting introduced into it through that process; we must recommend against the consumption of corn syrup. High Fructose Corn Syrup This infamous sweetener is most publicized for causing unparalleled obesity, but far more troubling is its impact upon the cardiovascular system. It directly causes irreversible scarring inside of the arteries with every exposure. It has also been linked to diabetes, dementia, and metabolic disorders. In contrast, natural fructose that is metabolized by the body, such as fructose from fruit sources, does not have any known harmful effects. The arterial scarring that is caused by high fructose corn syrup becomes a permanent hindrance to the cardiovascular system. It is vital for anyone with a serious health problem (particularly heart disease, cancer, or diabetes) to avoid high fructose corn syrup

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