Mickey D’s Buns
I remember back in the ’60s the exciting day when the McDonald’s by the Arlington Heights race track had to change the hamburger’s sold sign from “Million Sold” to “Billion Served.”
Eighteen years ago they quit counting at 100 billion. Now I come to find out that Ray Kroc mislead me. The number was actually counting hamburger patties, not customers or hamburgers, so a Big Mac counts as two.
“My whole life is a sham,” as George Costanza would say. Anyway, it is probably up to about 250 billion patties, and some unknown number of buns, but a lot.
Mickey D’s buns are burning out your pancreas.
To be specific, the beta cells of your pancreas. Those little guys have a big job to do in your body, make insulin. Insulin helps keep blood sugar in check.
What’s the connection?
The flour that McDonald’s uses (and many restaurants and food manufacturers) is bleached wheat flour. Bleached flour is in the nuggets, buns, tortillas, chicken patties, Filet ‘o Fish and more.
This is huge, so stay with me.
When bleaching wheat, alloxan is formed as a byproduct. Alloxan creates free radicals in the pancreas cells. These crazy unpaired electrons destroy your beta cells.
Bang. Insulin problems.
Everybody knows this is true in the science world. Diabetes researchers study diabetic mice when trying to find new treatments for diabetes (type 2 diabetes is completely reversible with real food, ask me).
How do you make a mouse diabetic?
You feed it alloxan.
Alloxan is a byproduct formed when bleaching flour.
The average American eats 192 pounds of flour and cereal products per year. There’s got to be a boatload of alloxan in there. You seriously do not need to have gimpy beta cells if you are going to be eating that much food made of flour.
192 pounds of flour-food has 61,248 grams of net carbs, which converts into nearly a cup of sugar per day in your bloodstream.
Our bodies were created to run on 1 tsp of sugar at base levels. Eating flour-food places a huge demand on your pancreas to secrete insulin to keep your blood sugar levels from rising to deadly heights.
Why are we eating 192 pounds of flour-food?
Our friends at the USDA, the ones who sell grains, gave us the food pyramid recommending we eat 6 to 11 servings of grains (how much $cience was behind that recommendation?). School children were taught to follow the pyramid to be healthy. The problem is, it was a faulty model.
How does the alloxan present in bleached flour cause diabetes?
When pancreas beta cells are poisoned by alloxan, in a genetically-susceptible person, the pancreas cells fail and the result can be type 2 diabetes. Yes, the FDA knows, and they happily allow this practice.
Can I eat unbleached whole wheat?
That’s easy, not if you value your health.
The wheat today changed in the ’70’s.
Wheat used to be a five foot tall plant with a yield of only 8 – 10 bushels per acre. Plant geneticists monkeyed around until they had a high-yield shortie wheat plant with a yield of 100 bushels or more per acre.
Dr. Thomas O’Bryan is an expert when it comes to gluten, the protein in wheat, barley, rye and other grains. He said that wheat today has 50% more gluten than it did 50 years ago. GLU-ten comes from the Latin word for glue. It gives bread the consistency that Americans love.
Gluten is the enemy of the small intestine, often leading to auto-immune diseases, like celiac disease. The damage done to the intestines leads to problems absorbing nutrients from food. “It has been estimated that for every people diagnosed with Celiac disease, there are 8 others in the process of accumulating damage to their small intestine.” (O’Bryan, Thomas, MD. Interview with Sean Croxton. Underground Wellness. Blogtalk Radio. 08 July 2010).”
There is more dirt that can be thrown regarding wheat and other grains.
Besides the alloxan beta-cell-bombs being dropped, and the blood sugar problems being created, these grains are addictive.
Wheat, barley and rye have exorphins that trick our brain and make us develop addictions to these grains. (This is why you cry at the mere suggestion of giving up wheat).
The best thing you can do for your health is STOP eating gluten/grains.
Learn the many names for gluten and where it hides.
You don’t have to stop eating bread if you learn how to bake with almond flour or coconut flour.
Watch out for “gluten-free” foods containing highly refined starches from potato, corn, rice and tapioca. These foods will quickly raise your blood sugar.
What’s in Mickey D’s premium bun(besides bleached white flour):
Bleached wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, high fructose corn syrup, yeast, barley
malt extract, soybean oil, salt, wheat gluten, soybean oil, calcium sulfate, ammonium sulfate, yellow corn flour, sodium stearoyl lactylate, datem, ascorbic acid, azodicarbonamide, distilled monoglycerides, monocalcium phosphate, enzymes, calcium peroxide, turmeric, annatto and paprika extracts natural and artificial flavors, caramel color, calcium propionate, sesame seed
Blood Sugar Bad Boys
How to eat 1 cup of sugar for breakfast at Panera Bread:
- Pecan Roll, 740 calories, 84g net carbs (21 tsp of sugar)
- Mocha, 570 calories, 92g net carbs (23 tsp of sugar)
Why you “Run on Dunkin'”
(70 tsp of sugar high)
- Coffee Cake Muffin, 650 calories, 95g net carbs (24 tsp of sugar)
- Lg Vanilla Bean Coolatta, 850 calories, 184g net carbs (46 tsp of sugar)
Would you like to get off the run-away train headed for diabetes?Many Americans are riding these rails to disaster and by 2050 a third will have diabetes.
Eat real food, as close to the way it was created as possible.
Don’t skip out the door fueled by coffee and a bagel
- eat three real-food meals a day
- be sure to include animal protein
- enjoy natural fat like butter and coconut oil
- add a few servings of vegetables at each meal.
Is it time to think about how you are going to finally stop dieting and lose weight permanently?
How to Detox RoundUp and GlyphosateMay 11th, 2019
Everyone Needs to Know: MTHFRMay 5th, 2019
Natural Help for Sinus InfectionsMay 2nd, 2019
Signs and Symptoms – B12May 1st, 2019