bug out food

[Scythe13]

(12 February 2013, 00:11)SecretPrepper Wrote:

(11 February 2013, 18:24)Scythe13 Wrote: Aloxin. It's the same with rice though. Most white carbohydrates are artificially made white through chlorine bleaching. The acid binds with residual proteins in the flour/rice/whitened-carb and creates aloxin (Not sure that's spelt right, but I'm being lazy and not looking it up haha). Aloxin is what scientists use to induce diabetes in rats for insulin studies. Not cool, and not on my plate. After a SHTF situation, forming secondary medical issues is going to be an awful thing so come across. Having said that, I do stock rice, pasta, and other things, but try as much as possible to get organic untreated stuff. Over 90% of brown bread is just white bread recoloured, same as 'wholegrain' or 'wholemeal' pasta.

I am interested in your source of information on aloxin. Where did you get it if you don't mind me asking.

The wife's degree is human biology and sports nutrition, while I'm a fitness freak and read LOADS of papers on the latest 'breakthroughs'

Just did a quick check. Pretty certain I've spelt aloxin it wrong though.
http://goodgovernance.in/FGG-Report-peter.php

I'll check a reference book on the shelf. I'm 95% certain I know which book it's in.

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Alloxan, that's how it's spelt. My mistake.

http://www.naturalnews.com/008191_alloxan_diabetes.html
http://medical-dictionary.thefreedictionary.com/alloxan
http://naturalingredient.blogspot.co.uk/...which.html
http://www.diabetesforums.com/forum/diab...flour.html
http://www.shapingconcepts.com/blog/anot...ite-carbs/

Here are a few references.

Chlorine Dioxide is the bleaching agent that bonds with residual protein in the foods. There are debates about whether the amount in a portion of pasta can cause damage, but we eat much more than just a portion of pasta a day. We eat bread, white rice, sometimes even oats are bleached!