The problem is more deeply ingrained than just the processed industrially produced factory food from GMO plants and animals. The problem is that most folks haven't tasted a tomato, a strawberry, a banana or even a potato. They have been consuming vastly inferior products that on the outside resemble a tomato, a strawberry a banana or even a potato.

You have to go to a country like Cyprus to taste real food where they have resisted the adulteration of their own home grown island food.

I think you nailed it with that.

HFCS may be slightly more destructive than cane sugar but if we back off all forms of sugar we will be better off than just focusing on HFCS.

I don't do the soda thing. Sugar being just one of their sore points. Phosphoric and citric acids, artificial coloring and flavoring, caffeine, BPA from plastic bottles, and the exorbitant costs are all negatives. I stick to water, coffee, and tea. Cheap and effective.

Don't know how "toxic" sugar might be. At least if you take it orally. Maybe I should throw away my Gatorade. Ha! Ha!!

But an M.D. once told me that if you have a minor open wound on your skin, and no antibiotic close at hand, that you can treat it by placing excess sugar on the surface of the wound. Just pour on sugar, then apply a bandage over the top. Apparently the idea is that the sugar will create a local environment that is not balanced for microorganisms. If I understood this advice correctly, the M.D. was saying that you need quite a lot of sugar. Not just a little - in order to create anaerobic conditions.

I'll be quite honest - I have no idea if this suggestion is correct. But maybe someone here knows, or has heard of it.

Pete #2

In theory-It is the high osmolarity of the sugar, not tying to create anaerobic conditions which would be bactericidal (many bacteria love low to no oxygen conditions). The hypertonic nature of the pure sugar would basic dehydrate the bacteria. The bacterial wall acts as a semi-permeable membrane, the water contained with the bacteria will then pass through the membrane in an attempt to dilute the sugar. Bacteria that can form spores are resistant to this effect.

Pete