bug out food

[SecretPrepper]

(12 February 2013, 04:50)Scythe13 Wrote: 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'

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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!

That is cool about your wife's degree, nutrition was part of my degree too

i will take a look at the links thanks

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You might also be interested in this

http://www.biomed.cas.cz/physiolres/2001...delski.pdf

it has some interesting stuff on alloxan. It seems the chemical is very unstable it has a half life of 1.5 mins and rodents are more susceptible to alloxan than humans although if you haven't eaten in a while (fastened state) you have a higher susceptibility to the chemical (which in a SHTF situation you might be)