Re: ASPARTAME - be very careful with artificial sw...

[Guest guest]

In a message dated 6/14/2004 9:47:08 AM Pacific Standard Time,

atombombix@... writes:

Here are a few excerpts from " Tagatose and Diabetes " - 28-Oct-03.

I RECOMMEND READING THE WHOLE ARTICLE.

Joe

Hi Joe, I have an appointment with the diabetes society tomorrow, and will

take this in for their view on it. I'll let you know what they said. Hugs,

marilyn

[Guest guest]

In a message dated 6/14/2004 9:47:08 AM Pacific Standard Time,

atombombix@... writes:

Here are a few excerpts from " Tagatose and Diabetes " - 28-Oct-03.

I RECOMMEND READING THE WHOLE ARTICLE.

Joe

Hi Joe, I have an appointment with the diabetes society tomorrow, and will

take this in for their view on it. I'll let you know what they said. Hugs,

marilyn

[Guest guest]

In a message dated 6/14/2004 9:47:08 AM Pacific Standard Time,

atombombix@... writes:

Here are a few excerpts from " Tagatose and Diabetes " - 28-Oct-03.

I RECOMMEND READING THE WHOLE ARTICLE.

Joe

Hi Joe, I have an appointment with the diabetes society tomorrow, and will

take this in for their view on it. I'll let you know what they said. Hugs,

marilyn

[Guest guest]

hi joe. my nutritionist & doctors recommend what i think of as a

diet being fairly high in carbohydrates - complex carbohydrates.

they say that is what our digestive system was mostly meant for. say

a normal healthy diet is what diabetics - and everyone else - should

be eating.

their take on it is to eat normal, making sure you can *cover* the

carbs you do eat. that makes sense to me. but that last part i guess

is what you might say is the most immediately critical part.

re. artifical sweetners - i think i'm more concerned about the use

of oils in all our foods. even the cooking oils on grocery shelves -

corn, safflower, etc. - none of those were meant to be exposed to

high heat or light. but if you think about it, they're all

manufactured with high-heat processing and sold in clear bottles,

and then we go do high-temp cooking with them on top of it. the

chemistry of that is bad, creates molecules that damage cells once

in your system.

rach.

> Marilyn,

>

> I tried the same thing with the Diabetics Association where I

live. I gave them a report on Aspartame to read and nothing

happened - they are still offering sample packs of NutraSweet in the

waiting room. I also brought them a sample of Stevia (which they had

never seen).

>

> The article, in my opinion, needs to be read by you and the

others. If any of it makes sense, then it might be a good thing to

discuss the points Dr. Bowen makes on this list.

> What he says about today's newer diabetic drugs is not promising

at all. He suggests eating a high carbohydrate diet whereas all of

you (interested in that subject) are saying that carbohydrates are

taboo! Who is going in the right direction?

>

> Good luck, anyway!

>

> Joe

>

[Guest guest]

me too, re. olive oil. and being *type A* - i have to have it in

dark bottles. lol. sometimes i use a little clarified butter for

special cooking efforts - what they do to make margerine is also

really horrid, besides the simple fact that it's hydrogenated.

learned they use heavy metals to mass manufacture!

rach

> Hi Rach,

>

> If you take in the carbs, you've got to exercise and burn them

off.

>

> As far as oils are concerned, I use mainly olive oil; sometimes

sunflower.

> None of that processed supermarket stuff found in clear-plastic

bottles!

>

> Joe