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ingredients -- an experiment you can do

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Scroll down to page 5. That's where the list of ingredients starts.

ingredientsEN.pdf

If you habitually eat these foods, you can do a little experiment. Stay strictly off all these ingredients for a few weeks or a few months. Then you will find that eating just one meal with those ingredients will make you violently and briefly sick, long enough to get rid of stuff. You don't believe me? Try it.

The reason is your body no longer tolerates this stuff. In the language of John H. Tilden, your toxin tolerance level goes down. You can speed up the process of lowering your toxin tolerance level by fasting but that is not necessary.

Why does your body no longer tolerate this stuff? Because it is bad stuff.

The reason why the body develops a tolerance to bad stuff is keeping itself clean takes too much energy and too much nutritional resources. The toxin tolerance level adjusts to a compromise between living with poisons and the effort to get rid of poisons.

This is analogous to keeping a floor clean. In ideal circumstances you might keep the floor shiny clean at all times. But if the building is in the middle of a mudhole and people are tracking mud in all day, you raise your dirt tolerance level and clean the floor once in a while with a shovel instead of a vacuum or dust mop.

The violent and brief sickness you get from eating a meal of poisons you don't normally eat is called a 'toxemia crisis' in the language of Tilden. It means the toxin level is above the toxin tolerance level and therefore the body uses 'vicarious' or emergency methods of getting rid of the poisons. It is perhaps analogous to the wife is accustomed to keeping the floor shiny clean and then someone dumps a wheelbarrowful of shit on the floor. She probably will have a fit.

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Carbs...sugar...grains are what I avoid. That accounts for about 90% of those ingredients.

Obviously, I don't eat there & wouldn't be surprised if I got sick doing so.

-J

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Carbs...sugar...grains are what I avoid. That accounts for about 90% of those ingredients.

Obviously, I don't eat there & wouldn't be surprised if I got sick doing so.

-J

Your body runs on sugar. Look up the Krebbs Cycle and ATP sometime.

Ba'al Chatzaf

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Carbs...sugar...grains are what I avoid. That accounts for about 90% of those ingredients.

Obviously, I don't eat there & wouldn't be surprised if I got sick doing so.

-J

Did you click on the link? I wasn't talking about carbs, sugar, grains.

Here is a sample.

vegetable shortening (interesterified soybean oil, hydrogenated
soybean oil), contains 2% or less of the following: sugar, potassium chloride, trehalose, flavouring preparation, salt,
autolyzed yeast extract, baking powder, vital wheat gluten, monoglycerides, dough conditioner (sodium
metabisulfite, corn starch, microcrystalline cellulose, dicalcium phosphate).
salt, onion powder, maltodextrin, yeast extract, spice, natural and artificial
flavour, beef broth, vegetable shortening (sunflower oil), partially hydrogenated cottonseed and soybean oil, garlic
powder, caramel colour, worcestershire sauce (vinegar, molasses, corn syrup, salt, caramel colour, garlic powder,
sugar, spices, tamarind, natural flavour), beef fat, annatto, turmeric, calcium silicate added to prevent caking.
Pork bacon, water, salt, sugar, smoke flavouring, sodium phosphate, sodium erythorbate, sodium
nitrite.
Enriched wheat flour, water, sugar and/or glucose-fructose, yeast, vegetable oil (soybean and/or
canola), salt, sesame seeds, calcium sulphate, calcium propionate, monoglycerides, enzymes, azodicarbonamide,
and may contain any or all of the following in varying proportions: diacetyl tartaric acid esters of mono and
diglycerides, BHT, sodium stearoyl-2-lactylate, wheat starch, calcium peroxide, wheat gluten, sorbitol, dextrin,
malted barley flour, ascorbic acid, citric acid, calcium stearate, calcium iodate, silicon dioxide.
Soybean oil, relish (pickles, sugar, glucose-fructose, vinegar, glucose, salt, xanthan gum,
potassium sorbate , spice extractives), prepared mustard [water, vinegar, mustard seed, salt, sugar, colour
(caramel, turmeric), spices], water, frozen egg yolk, vinegar, onion powder, salt, mustard flour, xanthan gum,
potassium sorbate , spices, garlic powder, hydrolyzed plant protein (corn, soy, wheat gluten), colour (paprika,
caramel), calcium disodium EDTA.
soy sauce (water, wheat, soybeans, salt, sodium benzoate), concentrated
lemon juice, soybean oil, chilli powder, sugar, modified corn starch, jalapenos (jalapeno peppers, salt, lime juice
powder, calcium chloride), salt, vinegar, onion powder, herbs, dehydrated garlic, spices, natural and artificial
flavours (plant source), potassium sorbate , sodium benzoate, xanthan gum.

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Carbs...sugar...grains are what I avoid. That accounts for about 90% of those ingredients.

Obviously, I don't eat there & wouldn't be surprised if I got sick doing so.

-J

Your body runs on sugar. Look up the Krebbs Cycle and ATP sometime.

Ba'al Chatzaf

Perhaps I should have said my sugar intake is rather limited and obtained with fruits.

-J

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The list is nonsense because even if the result is as Jerry says there's no way to tell which ingredients on the list--all of them?--are responsible or even that a violent reaction before readjustment is evidence of poison.

--Brant

the dose makes the poison and the amount of the dose needed to kill is determined by the specific item

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the dose makes the poison and the amount of the dose needed to kill is determined by the specific item

Some things are poison in any amount. For example mercury. But you probably don't think it's a poison unless you get a reaction. It takes a certain amount to get a reaction, called the 'toxin tolerance level'. Below that level the poison is gotten rid of with no problem and no special action is needed and so you don't notice that it's a poison. Above that level is an emergency and the body uses 'vicarious' methods of getting rid of the poison and it's obvious that it's a poison. So toxin tolerance level gives rise to the notion that the dose makes the poison.

Normally toxins, poisons, waste products, whatever you call them, are gotten rid of by kidneys, liver, colon. The skin and lungs are not normally major channels of elimination but in an emergency can be used as channels of elimination. Perhaps even the entire digestive system itself can in a life threatening emergency change its function from digestion to elimination, with nausea and aversion to food.

The toxin tolerance level is a variable, not a constant. It changes according to how clean you live. Live clean, the toxin tolerance level goes down and you get sick easily but briefly. Live unclean, the toxin tolerance level goes up and you get sick rarely but seriously.

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That list includes water...

WATER

That is bad. Fish fuck in it....

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The list is nonsense because even if the result is as Jerry says there's no way to tell which ingredients on the list--all of them?--are responsible or even that a violent reaction before readjustment is evidence of poison.

You can do a Google search on each of the ingredients. Some of them are secret code for unbound glutamic acid.

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The list is nonsense because even if the result is as Jerry says there's no way to tell which ingredients on the list--all of them?--are responsible or even that a violent reaction before readjustment is evidence of poison.

You can do a Google search on each of the ingredients. Some of them are secret code for unbound glutamic acid.

The list is nonsense because even if the result is as Jerry says there's no way to tell which ingredients on the list--all of them?--are responsible or even that a violent reaction before readjustment is evidence of poison.

You can do a Google search on each of the ingredients. Some of them are secret code for unbound glutamic acid.

Which means?

--Brant

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You can do a Google search on each of the ingredients. Some of them are secret code for unbound glutamic acid.

Which means?

--Brant

Glutamic acid (also known as glutamate) is one of the amino acids, components of protein. Bound as part of protein, it is reasonably safe. Unbound as in MSG (monosodium glutamate), it is "the taste that kills". Read 'Excitotoxins: The Taste That Kills' by Dr. Russell Blaylock.

The law requires MSG to be labelled but there is a loophole in the law and the food manufacturers use it to the point that the law is worse than useless because it deceives people into thinking the food has no MSG in it. The law says if an ingredient contains MSG, then it is sufficient to list that ingredient instead of MSG. Most people don't know how to read lists of ingredients for MSG. The food manufacturers deliberately hide MSG in the list of ingredients because they know people try to avoid it.

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Shouldn't you have started this thread with this info instead of all those red herrings?

--Brant

I suspect that anyone's interest besides your own is now gone from walking around in the mollasses

the art of posting on OL primarily involves getting right to the point

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Shouldn't you have started this thread with this info instead of all those red herrings?

Unbound glutamic acid is only one of many bad things. Any food that has anything in it that is not food probably should be avoided.

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That list includes water...

WATER

That is bad. Fish fuck in it....

Yuck. That means there's fish sperm in it.

We had better keep our women away from it. Wouldn't want them growing little fish baby monstrosities in their wombs, would we?

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