[ The named links to the words below might change. Might also group some of the words into sections. ]
Words and phrases about food, as I have observed it and reflected upon it.
Food that has "already been chewed", f.e. peanut butter, ground beef, or flour. Best done either in the mouth or immediately before eating (f.e. in a mortar and pestle) because the food begins to deteriorate.
A combination of multiple foods or food products, f.e. bread or a salad.
A substance extracted from food, f.e. sugar, oil, natural flavor, juice, vitamins, minerals, and others. As such, the extract is not food, t.i. it is likely just a chemical compound.
By itself, a nutrient extracted from food is less bio-available by itself, t.i. less absorbable or usable, because dozens (perhaps hundreds) of other compounds in the food help with the absorption and use of such nutrients when within the human body (or other animals).
Obviously, the extraction results in a highly concentrated form of that particular substance. That is prior to further concentrating the substance, such as further concentrating fruit juice. For clarity please understand: fruit juice is a high concentration of sugar water. The phrase "not from concentrate" means the fruit juice was not further concentrated beyond its already highly concentrated condition.
Some nonvestigial substances, t.i. general unused or unneeded by the human body, such a fructose, actually will be absorbed readily. Absorbing high concentrations of a substance abnormally floods and overwhelms the various organs, fluids, and cells of the body. That means additional opportunities for chemical reactions that were unavailable before.
For example, regularly flooding the body with high concentrations of sugar (f.e. a glass of fruit juice, even when labeled as "not from concentrate") leads to and helps maintain inflammation, which then applies pressure and damages to the nerves of the organs [ Sugar crush (2015) Dr. Richard P. Jacoby ].
Nerves are the means of communication, and for the organs that means functionality, f.e. damage the nerves of the bladder and kidneys and less control of urination might result (common experience before being diagnosed with diabetes). Numbness and/or pain from nerve damage (from inflammation) in the feet is long after the organs have experienced nerve damage themselves.
Damage to the olfactory nerves from inflammation means a reduced sense of smell, thereby certainly affecting taste; and taste is probably why the sugar is eaten in the first place. In other words, do not flood the body: only one cookie or only one-fourth a glass of fruit juice or one-fourth a can (12 oz) of soda (sugar water), and no other food art or food crafts for that day. Seriously.
Cancer thrives within inflammation by cell divsion, and then the tumors continue to promote further inflammation, and will feed on fructose (and other sugars) even though practically nothing else in the body uses fructose (or at least has no need for it). See more at definition for "sugar".
A chemical extract from food (food extract), such as cane sugar, beet sugar (usually a grocery store brand), corn syrup, fruit juice, and so forth. Sugar is not a food. Any juice or syrup is in essence a high concentration of sugar; unfortunately, that gets label as "natural" rather than "added" sugar, but extracted sugar is still a chemical rather than food.
Sugar must remain embedded in the original food with all the other compounds, never extracted or isolated in high concentrations for dumping into the digestive system as if it were a kitchen sink garbage disposer. Even still, sweet foods are said to be mostly a summertime food, t.i. only a few months of the year, and never exclusively eaten (unless intending to make fois gras from the liver).
Beware nonalcoholic fatty liver disease (NAFLD) from extracted sugar used as an ingredient.
[ Dr. Robert H. Lustig ]Dietary sugar is composed of two molecules: glucose and fructose. Fructose, while an energy source (4 kcal/gram), is otherwise vestigial to humans; again, there's no biochemical reaction that requires it. However, fructose is metabolized in the liver in exactly the same way as alcohol. That's why, when consumed chronically and in high doses, fructose is similarly toxic and abused, unrelated to its calories or effects on weight. That's why our children now get the diseases of alcohol (type 2 diabetes, fatty liver disease), without ever taking a drink.
—Metabolical, Dr. Robert H. Lustig (pediatrician), 2021, p. 227.
See also page 153.
See also Drop acid (2023) by Dr. David Perlmutter (neurologist) about reducing the amount of uric acid in the blood. Flooding the digestive system with either fructose or alcohol leads to an eventual spike (increase) of uric acid, now known as an influence towards cognitive decline (f.e. Alzheimer's disease), obesity (by disrupting the pancreas and also encouraging storage of calories), and diabetes. In essence, a triple-lane highway for simultaneous development of such diseases.
See also Sugar crush (2015) by Dr. Richard P. Jacoby (podiatrist) about excess sugar (either flooding the digestive system or life-long eating) as one of the ways of developing inflammation, particulary damaging the nerves. Therefore, leading to pain or numbness (commonly beginning with the feet prior to diagnosis of diabetes); reduced function (t.i. disability) of bodily organs (heart, stomach, gall bladder, etc.); and disruption of the immune system and healing of wounds (hence, eventual amputation of toes, feet, legs, etc.).
Dr. Jacoby emphasizes (so it seems to me) pharmaceuticals only change the test results (cheating the numbers) thereby fooling people. Drugs never enable chronically flooding the digestive system with sugar without also developing diseases, f.e. nerve damage, organ disfunction, immunity decline, amputation, and so forth.
Nobody gets away with flooding their digestive systems with sugar, even without a genetic predisposition for diabetes; nerve damage affects everyone. Genetics never makes anyone extract sugar into high concentrations, such as making fruit juice; nor does genetics make anyone drink fruit juices or eat large amounts of sugar everyday. In other words: do not give up on quality of life.
For example, the nerves of the nose for smelling aromas and helping with taste become damaged, thereby a lost of sense of smell which also affects taste. Being unable to smell peanut butter is sometimes a test for Alzheimer's disease, or "cognitive decline" in general. That fits with the aforementioned Drop acid book by David Perlmutter, as the uric acid from processing fructose (a sugar and non-vestigial (t.i. unused/unneeded) chemical, per Metabolical by Dr. Robert Lustig) affects the neurons and pathways of the brain.
In other words, there are several affects from flooding the body with sugar, f.e. fruit juice (sugar water), candy (lumps of flavored sugar), arts and crafts such as pasteries (flour/water (paste) mixed with sugar), and so forth.
Nerve damage: organ disfunction; loss of sense of smell/taste; loss of sense of touch/pain; numbness; cognitive decline; coordination of muscles; and so forth. Notably, that occurs from uric acid from processing fructose (Dr. David Perlmutter, Drop acid, 2023), as well as from inflammation applying pressure to the nerves (Dr. Richard Jacoby, Sugar crush, 2015).
According to Dr. Jacoby (Sugar crush, 2015), pain and/or numbness in the feet is often the first symptom that is noticed prior to being diagnosed as diabetes or even as pre-diabetic. Unfortunately, such pain or numbness is long after damage has been done to the organs (heart, stomach, bladder, and so forth), thereby a diagnosis of diabetes is at that point is rather late.
Perhaps the feeling of becoming old may very well be the decline of organ function from nerve damage from flooding the body with a sugar diet, especially when almost everyday all year long. A person acclimates to the feeling gradually, and then acclimates to the "tiredness" of the feet, until eventually seeing a docter either for pain/numbness or amputation from a wound that never heals (too much inflammation from the sugar diet).
Though, the experience of diabetes can still be reversible at that point, f.e. when the person diagnosed with diabetes puts into practice the notion that sugar (which is not a food) is no longer an option. For example, no longer mixing sugar with food, no longer eating arts and crafts (f.e. pasteries and such), no longer flooding the body with sugar as a (false) meal or as a snack or as a beverage. That is, no more sugar diet, no more arts-and-crafts diet (or at least no more swallowing that).
Tumors from cancer: thrives in a body with inflammation, f.e. from sugar, or from toxic protiens known as lectins as detailed by Dr. Steven Gundry in The plant paradox (2017) and The longevity paradox (2019). Such cells also feed on sugar, even feeding on fructose which is usually processed by the liver because cells of the body prefer glucose or ketones.
See also Anticancer: a new way of life (2008) by David Servan-Schreiber (psychiatrist, cancer survivor).
Flood the body with fructose and the liver is likely unable to keep up with processing it, then fructose continues to circulate throughout the body, along with other sugars, leading to inflammation and nerve damage [ Sugar crush (2015), Jacoby ]. Inflammation is the supportive environment for cancer to become tumors, and the excess sugar including fructose and from excess protein converting to sugar [ Possibly The plant paradox (2017), Gundry ], further feeds the dormant cancer cells when they have begun to take advantage (t.i. cell division) of the inflammation.
A pile or lump of sugar extracted from food, typically cooked.
Add cocoa powder as a seasoning or as a spice. Cocoafy.
A lump of sugar seasoned with cocoa powder. Sugar flavored with cocoa powder.
A pile of sugar seasoned with cocoa powder, then moistened with milk.
The word "dark" when describing chocolate has become a marketing term, and no longer has an accurate meaning.
Typically, "dark chocolate" is a pile of sugar seasoned with alkalized cocoa powder, and maybe even moistened with milk. Alkalizing cocoa powder makes it darker (when it becomes wet with water or oil), reduces the cocoa flavor (milder, weakened, gentler), and neutralizes the nutrition (f.e. eliminates flavonoids (sp?) and polyphenols (sp?)).
Less commonly, the word "dark" might refer to having more cocoa and the lack of milk and maybe even without alkalizing the cocoa, but that depends on the manufacturer.
Either way, it likely has sugar (which is not food), so the marketing scheme is probably best avoided anyway. For an alternative, consider 100% cacao.
A pile of sugar combined with the fat from cacao beans, with no cocoa whatsoever. Cocoa butter candy.
A lump of sugar (food extract) and vegetable oil (food extract). Nothing to do with cacao, t.i. no cocoa and no cocoa butter. A food craft, not food.
Milk with sugar added to it, the sugar itself having been seasoned with cocoa powder.
Milk seasoned with cocoa powder. (Milk naturally has its own sugar.)
Cocoa powder moistened with milk.
100% cacao beans, nothing added. The equivalent of 3:1 parts of cocoa powder to cocoa butter (or oil/fat), especially when made from only cacao beans. By mass, equivalent to half cocoa powder and half fat, because cocoa powder (5g per Tbsp) is about one third the density of fat (14g per Tbsp).
A half ounce of a cacao bar supposedly has about the same amount of (though likely different) polyphenols as four ounces of red wine, but without the toxic alcohol and without the increase risk of cancer from the wine (possibly Anticancer: a new way of life (2008), David Servan-Schreiber). (One whole ounce of cacao a day has been recommended.)
Cacao is naturally acidic (bitter?), so alkalizing cacao reduces or eliminates the acidity (becoming closer to PH balanced), but alkalizing also eliminates the polyphenols (sp?) and flavonoids (sp?) and other beneficial compounds (some known to be anticancer coumpounds) within it. Alkalizing also darkens the cocoa and reduces its flavor. Consider making sure any claim of "dark chocolate" on the packaging means more cocoa rather than alkalized, and preferably no added sugars or sweetners.
The result of making a baking chocolate bar with oil (or water) instead of cacao butter is goo. Try refrigeration. Coconut oil is thicker than corn oil or walnut oil.
The cocoa flavor is completely (t.i. absolutely) overwhelmed by the flavor of some vegetable oils, f.e. corn oil.
Plant fat extracted and then hydrogenated to prevent it becoming rancid. Suspected of scarring the arteries which allows cholesterol to stick and clog the arteries, thereby leading to bypass surgery or death.
Milk with almonds (likely pulverized) added to it. (Animals have teats, nuts have no teats.)
Water with almonds (likely pulverized) added to it. (Almonds are naturally concentrated.)
A better apple, because a potato has no core, so nothing to discard. Available individually, especially when organic. The red and yellow vary in size, though russet less so, unlike apples which tend to be a single size. Smaller means more skin, seemingly more flavor, and less to eat all at once.
Probably best eaten raw, if at all...
[ Dr. Robert H. Lustig ]One particular dietary AGE [advanced glycation end product], called acrylamide, has garnered the most attention. It is formed when carbohydrate and fat meet at high temperature. It's one of the things we love about French fries—that great crunch. Acrylamide is also a by-product of the coffee roasting process. Dietary acrylamide is absorbed, carried to the liver, and turned into a compound called glycidamide, which is a potent carcinogen. One study showed that one-third of cancers tested showed alterations in the cancer genome associated with this compound, which can only be made from food. Furthermore, a recent meta-analysis associated acrylamide exposure with premenopausal breast and uterine cancer. None of these studies reach the threshold of causation to prove that those AGEs are actually causing damage. But when you look at the data, there is enough prospective correlation for concern.
—Metabolical, Robert H. Lustig, 2021, p. 255.