A Quote by Michael Pollan
You look how much sugar is in a typical supermarket loaf of bread: it's a lot of sugar. It's just become one of those sugar delivery systems in our food economy.
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I try not to have a lot of sugar in my system. If I have sugar for breakfast, whether that be fruit or some pancakes or French toast, they'll make sure all of the meals for the rest of the day have no sugar in them. I try to take the sugar out of my diet.
Think of the actual physical elements that compose our bodies: we are 98 percent hydrogen and oxygen and carbon. That's table sugar. You are made of the same stuff as table sugar. Just a couple of tiny differences here and there and look what happened to the sugar: it can stand upright and send tweets.
I think we have to understand that sugar is an essential component of food; it's just that sugar in excess is an inappropriate and unhelpful diet.
I look at pastries and cakes, tarts and pies. My body craves sugar, always craves sugar. Years of alcohalism and the high level of sugar in alcohal created the craving, which I feed with candy and soda.
Take a cup of coffee, keep adding sugar until you reach the point that you like it the most, and then when you add more sugar, you actually like it less. Well, the food industry knows that, and they spend huge amounts of effort finding the perfect spot, not just for sugar, but for fat and salt, as well.
When I'm training for 'True Blood,' I don't eat any sugar except for some fruit here and there. So it's no sugar, no bread, no real carbs all day.
If a patient became sugar-free and blood sugar normal on a basal requirement diet, the caloric intake was gradually increased until sugar appeared in the urine. The tolerance was thus ascertained.
If you have acid in food, you need to sugar it. At a high temperature, the acids are changed to sugar.
Even now, it's still hard for him to say it. I don't blame him. It's an icky word. Why couldn't whoever was in charge of naming things call cancer 'sugar' and sugar, 'cancer'? People might not eat so much of the stuff then. And it's so much more pleasant to die of sugar.
If you're not mindful about sugar, high sugar intake is just the worst thing for you, but I'm, like, everything in moderation, and that's how I approach it.
Joe: You don't want me, Sugar. I'm a liar and a phony. A saxophone player. One of those no-goodniks you keep running away from. Sugar: I know, every time. Joe: Sugar, do yourself a favor. Go back to where the millionaires are, the sweet end of the lollipop, not the cole slaw in the face, the old socks and the squeezed-out tube of toothpaste. Sugar: That's right. Pour it on. Talk me out of it. (She grabs him to kiss him.)
Wisdom is like the rain. Its source is unlimited, but it comes down according to the season. Grocers put sugar in a bag, but their supply of sugar is not the amount in the bag. When you come to a grocer, he has sugar in abundance. But he sees how much money you have brought and gives accordingly. Your currency on this Path is resolution and faith, and you are taught according to your resolution and faith. When you come seeking sugar, they examine your bag to see what its capacity is; then they measure out accordingly.
There are times when you cannot even control the sugar level in your body. Remember that when you put sugar in your metabolism, you are upsetting your metabolism in a very direct way. X amount of sugar is understandable, but the amount of sugar you put in, only God can save you. And whenever you put x amount of sugar, you must follow the law of depression. When you get that kind of depression, you lose a lot of friends. Therefore, it is very fair to channel your energy. One of the best ways to channel the energy is to do the pranayama.
The three toughest fighters I ever fought were Sugar Ray Robinson, Sugar Ray Robinson and Sugar Ray Robinson. I fought Sugar so many times, I'm surprised I'm not diabetic.
Freezing concentrates sugar (maple sugar), alcohol, and salt solutions as efficiently as heating distils water or alcohol from solutions. Open pans of maple sugar can have the surface ice removed regularly (each day) until a sugar concentrate remains. Salts in water, and alcohol in ferment liquors can be concentrated in the same way.
I crave sugar, but I try to get sugar from fruit as opposed to getting it from candy, cakes, or bread. Sometimes I slip, and I'll have a piece of chocolate, but dark chocolate is better than milk.
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