USDA developed gluten proteins, which hit and dominated the market in the 70s, are toxic, hard to digest, and terribly hard proteins that don't form soft, stringy glue, but rather, are extremely hard, more suited to industrialised bread making
they are also, not coincidentally, a lot more allergenic and foreign to human immune systems
I'd eat one sandwich and be constipated for a week. 😂
That's when I tought myself to bake 🍞 and 🍕.
yeah, that is bad... but wait until you hear about dextrins... that one is gonna bake your noodle
let's just say that i have suffered essentially a chronic toothache for the last 10 years because of this chemically processed starch, like someone else described it "as bad as MSG but without the bad press"
Oh, just looked it up. Why do they do stuff like that?
Starch is already starchy. Don't need to make hyperstarch.
turns it into pure diabetes
combine maltodextrins with sucralose and acesulfame and aspartame and you have an epidemic of glucose metabolic dysregulation and a perfect launching point for ozempic, and then the cure to ozempic face next, and later, the mRNA anti-cancer jab
I can't eat stuff like that because it makes me drowsy and nauseous.
I have to eat really well, or I get ill.
i never figured out the connection until i got such bad tooth pain i was forced to investigate
meanwhile it ruined my vision, wrecked my memory and sapped me of strength, all of which i didn't piece together until late last year
I'm so sensitive to bad food that my husband says it's a never-ending episode of "The Princess and the Pea".
yeah i can relate to being accused of hypochondria funny enough
yet the evidence keeps piling up that i'm one of these poor bastards who is just fucked up enough by the frankenfood to be useless but not killed by it
the years that have passed while i was in a constant state of disarray... basically the last 35 years or so
