There seems to be two types of people – those that survive well on carbs and those that survive well on fats. So how are we to know who we are unless we keep track of everything we eat and somehow manage to figure out which causes us to gain weight. Did I mention that if you eat the wrong foods you are going to get fat? Well you are.
Reuters science section informs us that Interleukin has a new genetic test to reveal which type of genes we have that affect metabolism.
“The potential of using genetic information to achieve this magnitude of weight loss without pharmaceutical intervention would be important in helping to solve the pervasive problem of excessive weight in our society,” Christopher Gardner at Stanford University in California, who worked on the study, said in a statement.
Massachusetts-based Interleukin’s $149 test looks for mutations in three genes, known as FABP2, PPARG and ADRB2.
The company says 39 percent of white Americans have the low-fat genotype, 45 percent have the type that responds best to a diet low in processed carbohydrates and an unlucky 16 percent have gene mutations that mean they have to watch both fat and processed carbohydrates.
Folks, if something is in a syrup form it is probably not going to be good for your body. Except for maybe honey and then only in small doses. Agave nectar is a pure fructose product plain and simple. In fact it can run between 70-97% fructose making it the highest concentration of any commercial sweetener. By now you must have seen Sugar: The Bitter Truth and know exactly what happens when we consume toxic fructose (without fiber). Almost all preventable disease can be traced back to fructose’s leading role.
In spite of manufacturer’s claims, agave “nectar” is not made from the sap of the yucca or agave plant but from the starch of its pineapple-like root bulb. The root is comprised mainly of starch, similar to corn, and a complex carbohydrate called inulin, which is made up of fructose molecules. The process by which agave starch and inulin are converted into “nectar” is VERY similar to the process by which cornstarch is converted into HFCS1.
The agave starch is converted into fructose-rich syrup using genetically modified enzymes and a chemically intensive process involving caustic acids, clarifiers, and filtration chemicals. Here is a partial list of the chemicals involved:
Activated charcoal
Cationic and ionic resins
Sulfuric and/or hydrofluoric acid
Dicalite
Clarimex
Inulin enzymes
Fructozyme
Our concepts of how medicine works is usually slightly askew. The body is the only thing that can truly heal itself – though sometimes it needs some help. Dr. Weil explains it succinctly.
