JediJoys Blog

Panamá Food and Organics

11/1/2020

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Panamá Food:

In the states the food has been tainted with so much. In saying, tainted, I mean Genetically Modified, Over processed, injected with hormones, steroids, antibiotics, etc. The food industry is the biggest industry in the world. Especially in the United States. Food has become more important than anything. People live to eat. Obesity has taken an all new high.

It is not the people’s fault directly for being overweight in America. It is because the food that Americans consume is the worst food for the body. In other countries, like Panamá, the food is still a lot more pure from nature. This is hence what we call Organics in America.

Organics, are food from nature that has not been messed with. The food industry in the 1980’s decided it would be a great idea to Genetically Modify food. They had convinced people that Fat is what was making people Fat. They lied to people say that red meat was causing cancer and heart disease. It is exactly the opposite, red meat is super beneficial to the heart and a diet in high protein and low to no sugar will prevent and or eliminate cancer.

Cancer feeds on sugar. Cut out the sugar and the food supply for cancer will be shut off. Long terms of a no sugar diet will eliminate cancer. The cure for cancer is to not eat sugar. It is as simple as that. It is not rocket science. Organisms die without a food supply. The food that cancer needs is sugar. A diet without sugar means a life without cancer.

Back to Organics, in the states, we had to eat all Organics. I was extremely nervous when we were planning on moving to Panamá, because of the Organics. I was not sure Panamá had Organics. For the most part, they do not. All though I was super happy to find Orgánico eggs yesterday.

The thing about Panamá food, is it is more natural and organic food from nature. There is no need to buy Organics, because the regular food is closer to Organics. They do not mess with the food as much. Genetically Modified Organisms are not as common here. The food tastes the way food used to taste when I was young.

Some people are too young to have even experienced food before it was modified and tainted with to make it tastier, last longer, cheaper, sell more, easier to store, convenient, etc. The age of convenience is responsible for the increase of obesity. As everyone wanted convenience, nutrition was thrown out the window.

Most Americans, are consuming insane amounts of sugar and are unaware of that. Unless someone is making a conscience effort to avoid sugar, it is in everything. They even add sugar to sugar substitutes. One time I bought a bottle of stevia, when we were doing artificial flavors. I do not consume anything artificial anymore. That is almost as bad if not worse than sugar. The stevia had sugar as an ingredient.

There are several different names for sugar, so make sure to educate yourself on the names if you want to make a conscience effort to avoid sugar. Look at this list of sugars. All these need to be avoided. The American heart association recommends woman consume no more than 25 grams of sugar a day, men they recommend 30 grams of sugar a day. All of the below items are sugar. If you are consuming items with these ingredients and are overweight, its most likely your diet is too high in sugar.

Agave nectar – very high in fructose and sweeter than honey[1]
Arabinose[2]
Barbados sugar[1]
Barley malt syrup, barley malt[1] – around 65% maltose and 30% complex carbohydrate
Barley sugar – similar to hard caramel
Beet sugar[1] – made from sugar beets, contains a high concentration of sucrose
Birch syrup – around 42-54% fructose, 45% glucose, plus a small amount of sucrose
Brown sugar[1] – Consists of a minimum 88% sucrose and invert sugar. Commercial brown sugar contains from 4.5% molasses (light brown sugar) to 6.5% molasses (dark brown sugar) based on total volume. Based on total weight, regular commercial brown sugar contains up to 10% molasses.
Buttered syrup[1]
Cane sugar (cane juice, cane juice crystals), contains a high concentration of sucrose.[1]
Caramel – made of a variety of sugars[1]
Carob syrup – made from carob pods[1]
Caster sugar[1]
Coconut sugar[1] – 70-79% sucrose and 3-9% glucose and fructose
Confectioner's sugar (also known as "icing sugar")[1]
Corn sugar – dextrose produced from corn starch[1]
Corn syrup – sweet syrup produced from corn starch that may contain glucose, maltose and other sugars.[2]
Date sugar[1]
Dehydrated cane juice[1]
Demerara sugar[1]
Dextrin[1] – an incompletely hydrolyzed starch made from a variety of grains or other starchy foods.[3]
Dextrose[1] – a naturally occurring simple sugar similar to glucose
Disaccharide – also known as double sugar, it is made when two monosaccharides (aka simple sugars) are joined together. Examples include sucrose, lactose, and maltose.
Evaporated cane juice[1]
Free sugar – all monosaccharides and disaccharides added to food and naturally present sugars in honey, syrups, and fruit juices (sugars inside cells, as in raw fruit, are not included)
Fructose[1] – a simple ketonic monosaccharide found in many plants, where it is often bonded to glucose to form the disaccharide sucrose
Fruit juice, Fruit juice concentrate[1]
Fucose[2]
Galactose – a monosaccharide sugar not as sweet as glucose or fructose
Glucose, glucose solids[1]
Golden syrup, golden sugar[1] – refined sugar cane or sugar beet juice
Grape sugar,[1] grape juice
High fructose corn syrup (HFCS)[1] – made from corn starch, containing from 55% fructose[3] to 90% fructose.
High maltose corn syrup – mainly maltose, not as sweet as high fructose corn syrup
Honey[1] – consists of fructose and glucose
Inositol[2] – naturally occurring sugar alcohol. Commercial products are purified from corn.[4]
Inverted sugar syrup[1] – Pursuant to Code of Federal Regulation 21CFR184.1859, invert sugar is an "aqueous solution of inverted or partly inverted, refined or partly refined sucrose, the solids of which contain not more than 0.3 percent by weight of ash. The solution is colorless, odorless, and flavorless, except for sweetness. It is produced by the hydrolysis or partial hydrolysis of sucrose with safe and suitable acids or enzymes." [5]
Jaggery – made from date, cane juice, or palm sap, contains 50% sucrose, up to 20% invert sugars, and a maximum of 20% moisture
Lactose – sometimes called milk sugar [6]
Malt extract or malt syrup -– a sweet, sticky, brown liquid made from barley [7]
Maltose[1] – a disaccharide formed from two units of glucose joined with an α(1→4) bond, formed from a condensation reaction
Maltodextrin, maltol[1] – a white powder or concentrated liquid made from corn starch, potato starch, or rice starch. Although it is sugar polymer, it does not taste sweet.[8]
Mannose[2][1]
Maple sugar – around 90% sucrose
Maple syrup[1] – around 90% sucrose
Molasses (from sugar beets) – consists of 50% sugar by dry weight, mainly sucrose, but also contains substantial amounts of glucose and fructose
Molasses (from sugar cane)
Monosaccharide – refers to 'simple sugars', these are the most basic units of carbohydrates. Examples are glucose, fructose, and galactose.
Muscovado[1] – a minimally processed sugar
Non-centrifugal cane sugar – made by the simple evaporation of sugar cane juice.
Palm sugar[1] – made from sap tapped from the inflorescence of assorted varieties of palm
Penuche[1]
Powdered sugar[1]
Raw sugar[1]
Refiner's sugar, refiner's syrup[1]
Ribose[2]
Rice syrup[1]
Rhamnose[2]
Saccharose[1]
Sorghum syrup[1]
Sucrose[1] – often called white sugar, granulated sugar, or table sugar, is a disaccharide chemical that naturally contains glucose and fructose. Commercial products are made from sugarcane juice or sugar beet juice.[9]
Sugarcane, which contains a high concentration of sucrose
Sweet sorghum[1]
Syrup[1]
Toffee – caramelized sugar or molasses
Treacle[1] – any uncrystallised syrup made during the refining of sugar
Trehalose – a natural alpha-linked disaccharide formed by an α,α-1,1-glucoside bond between two α-glucose units.
Yellow sugar[1]
Xylose[2]