ISOGLUCOSE

Elaine writes:
Well, those in the food business, including large grain companies such as Cargill, have found another cash cow. They are producing something called ISOGLUCOSE. They are obtaining it from crops which are high in a fructose-type-starch such as inulin, fructooligosaccharides (high in Jerusalem artichoke, etc.), and subjecting it to an enzyme and breaking it down to single fructose molecules. It will become the new sweetener of the decade (I hope not).

I spent 5 years doing research on fructose as a single molecule (as contrasted to that found in fruits and honey) and we are in for another mass of very sick people - this time with liver disease similar to fructosemia (a genetic disease). It is foolhardy, irresponsible, and unconscionable to take a substance from a WHOLE FOOD, separated from the
natural architecture of the plant and foist it upon the public. The sugar (considered "natural" by its proponents) is absorbed at a completely different rate than when it is ingested in whole foods such as an apple or another piece of fruit. It reaches the liver at a rate at which the liver enzymes cannot keep up with metabolizing it and causes destruction of the liver cells.

You who are on The Specific Carbohydrate Diet are "saved" from this irresponsible type of food production as we are very careful about avoiding these new cash cows. Some may ask why it is that honey which contains fructose and glucose, already in single molecules, would be OK. The viscosity of honey, the fact that it is not ingested at the rate that the isoglucose is ingested (mainly in soft drinks, etc.), slows down considerably the rate at which the sugars in honey reach the liver.
Be forewarned

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