Understanding Sugar and Starch

Dr. Maxwell Nartey

Professor of Symptometric Science, American School of Symptometry, NFP

Should sugar be the villain that the Keto diet formulators and the formulators of other diets made it to be? No, it should not be the villain because they are all wrong about sugar. Sugar, aka simple carbohydrate, is not the problem. The real problem is, the enzymes a person cannot produce to thoroughly digest sugars. Here is more.

The carbon cycle, the hydrogen cycle, and the oxygen cycle produced starch, fat, oil, cellulose and sugar. This is why carbohydrates (simple and complex), and lipids (fats and oils), consist of the atoms of carbon, hydrogen and oxygen.

However, in order to produce protein, the nitrogen cycle had to join the three above-mentioned cycles. This was how human protein and animal protein, collectively called collagen, was produced. Amino acids then became the building blocks of protein.

Considering the above, it is obvious that there would not have been life (biological existence) without sugar. The forces in sugar created DNA, and the forces in DNA created the 1) genes 2) the cells and their organelles and 3) the chromosomes.

Therefore, every biological existence owes its life to sugar. What is needed is, a much better understanding of carbohydrates. To understand the dynamics of carbohydrates, it is important to go back to the beginning of sustenance. This beginning is found in the seed and the nut.

All seeds and nuts germinate because they store starch and sugar, as well as oil, fat and protein. Also, they germinate because they have water and they benefit from sunlight. The seeds and the nuts that do not have all these essentials will not germinate. They will be in a state of suspended animation until water and or sunshine enable them to germinate. Some seeds have been in a state of suspended animation for three thousand years. Others were destroyed.

Water, sunlight and the nutrients that are in the seeds, are in the five food groups. It is these foods that will supply the forces for the seeds’ growth and development until they become a plant aka a vegetable. Then, it is these forces that will maintain the plant’s life. Most of the forces and the branches of energy that enable the seeds and the nuts to germinate, come from thermal energy.

What is a food group?

A “food group” is a classification that facilitates the distinction of one food from another. Nutritionists renamed the means of sustenance, food, and they divided food into five different groups or categories. These groups are: 1) protein 2) starch 3) fat 4) oil and 5) sugar. Fats and oils are lipids.

What is starch?

Starch should never be confused with a starchy food. Starch is called a complex carbohydrate because it is a polysaccharide (network of several sugars). There are over 20 different sugars in this network.

So far, only six of them have been identified and called monosaccharides. The monosaccharides that have been named will be discussed shortly. Starch can be extracted or isolated, and sold separately.

Therefore, we do not eat starch; we eat a starchy food. The prominent starchy foods include rice, corn, barley, rye, wheat, millet, spelt, different yams, sweet potatoes, rutabaga, cassava, oats, and radish bulbs. After milling a starchy food, it becomes flour.

Since pastries, many pastas and breads are made with flour, it is fair to also consider them to be starchy foods. However, there is a difference between heavy starch foods, and light starch foods.

Symptometry recommends the consumption of the foods that are made with light starch, especially pastas, because their digestion requires less amylase.

What is a starchy food by definition?

First of all, what is food?

Food is defined as complex fuel or sustenance. It is complex because it is a mixture of different molecules, with some molecules releasing negative energy while others release positive energy. This is what makes food a medium where two opposing energies clash.

The molecules that make up food consist of the atoms of acids, alkaloids, poisons, nutrients (amino acids in protein, minerals, fat, and oil), salt, elements (carbon, hydrogen, oxygen, nitrogen, etc.) from seasonings and peppers; toxins of bacteria, viruses, sometimes, fungi, worm eggs, and water. All these molecules are bound with hydrogen bonds, except the toxins of microbes that are bound with chemical bonds.

Yes, there is poison in most foods because the plant-based foods are plant products, and plants protect themselves from insects, herbivores, defoliators, excess moisture, solar radiation, the harsh weather, etc. with poisons, toxic acids and toxic alkaloids. Then, depending on the source of the meat or the fish, there could also be poison in the meat protein or in the fish protein. Having said that, what is the composition of a starchy food?

A starchy food consists of the atoms of acids, alkaloids, nutrients, etc., as described above in addition to gluten. Gluten mostly consists of prolamins. These prolamins are the proteins called gliadin, hordein and zein. They produce the plant’s glue. Gluten comes from the word “glue”. Ancillary enzymes are needed to thoroughly digest prolamins.

If the prolamins cannot be digested, and amylolysis cannot take place, amyloids, amylogen and amylopectin will be produced. These products will be discussed in detail in another article titled “Amyloidosis”.

Therefore, celiac disease is an enzyme disease. It occurs only in the children who cannot produce the enzyme called protease. It is protease that digests the three prolamins that produce gluten.  Prolamins are proteins, they are not starch; and amylase only digests starch. Therefore, a starchy food a combination of starch, protein and sugars.

This discussion has revealed a detail that was never brought to attention of the world. This detail is, a starchy food is not only starch. It is a combination of starch, protein, poisons, alkaloids, oils, sugars, minerals, vitamins and amino acids. It is the poisons and the alkaloids that release negative energy while the minerals, amino acids and vitamins release positive energy. Enzymes like protease and amylase are required to thoroughly digest every starchy food. Do people produce protease?

Food, the double-edged sword

Food is a double-edged sword because it cuts both ways. It will give us energy. Then, a few hours later, the poison, the toxins or the alkaloid, etc. that release negative energy will prevent our essentials from functioning optimally. Finally, they will denature our enzymes. Considering the above, what should we do? Eat, or not eat? If we do not eat we will starve to death.

In order to resolve the dilemma, symptometric science must be used to select our foods carefully, and we must cook them scientifically so that the negative energy in the food we eat does not hurt our cells. It is only the individuals who do not hurt their cells, and who produce an enzyme surplus every day, who will be healthy one hour at a time, and one day at a time. Let us now discuss amylase.

Amylase

In order to thoroughly digest starch, a person must produce a lot of high-quality amylase. Amylase is the only enzyme our salivary gland produces to digest amylum (starch).

It is wrong to assume that our body naturally produces high-quality amylase. This is because individuals who make such an assumption, did not make the effort to learn how high-quality amylase is produced. As a result, they have many gastrointestinal diseases.

A person who does not know the nutrients that the salivary glands use to produce high-quality amylase, will produce low-quality or inferior amylase.

It is low-quality amylase and the non-production of protease that will make it difficult for a person to thoroughly digest a starchy food.

Amylase performs three functions. Its first function is to break down starch into smaller sugar units. These smaller sugar units that do not require additional enzymes to break them down, are called monosaccharides (single sugars).

Examples of monosaccharides include trioses, tetroses, pentoses aka riboses, hexoses, heptoses, and galactose. Glucose and fructose are hexoses, meaning they are the six-carbon sugars that do not need additional enzymes to break them down. However, if glucose and fructose bind together, they will produce a disaccharide (double sugar). Sucrose, lactose and maltose are disaccharides.

It is also important to emphasize that amylase will not smash the bonds binding the toxins of bacteria, viruses, fungi, acids, toxic alkaloids, etc. that were part of the food that was eaten.

Therefore, a person who does not provide their cells with the materials to break down the bonds of alkaloids, acids and toxins, will be sick. This is why after eating certain foods, a few individuals will not feel well.

The backbone of human DNA, animal DNA and plant DNA is ribose, the five-carbon monosaccharide. Deoxyribonuclease, the acronym for DNA, clearly shows that it was DNA that gave all of us biological existence. In other words, had it not been for the monosaccharide called ribose, there would not have been life on the land, and in the waters.

Amylase’s second function entails smashing the strong gluey hydrogen bonds binding the network of sugars. This allows the various monosaccharides (single sugar units) to participate in the production of DNA, and many other enzymes.

Amylase’s third function is to liberate all the nutrients that were locked in the starchy food so that they can be metabolized. It is metabolism that releases thermal energy. Then, it is the electricity from thermal energy that accelerates DNA repair and cell division while the nutrients nourish the cells. It is cell nourishment that enables a person to produce protease and amylase.

Therefore, the individuals who cannot digest gluten will also not get the nutrients that many starchy foods have. Instead of avoiding gluten, the individuals who suffer from celiac disease, should find a doctor of Symptometry to help them to produce templates. It is these templates that will enable their salivary glands to produce a lot of amylase; and also, protease.

Many children are being born with celiac disease because their mothers did not do pregnancy management. The American School of Symptometry, NFP, now offers a postgraduate course on pregnancy management, and most Doctors of Symptometry do also provide pregnancy management services.

What does a poison do?

1. It weakens the forces that are in blood to cause stasis (blood stagnation), or inertia (lack of motion)
2. It prevents fibroblasts from producing collagen and depositing it into the nerve fibers, the muscle fibers, etc. This will weaken the organs and the systems.
3. It prevents the cells from producing essentials by disrupting the three-way communication involving the genes, DNA and the three RNAs.
4. It binds to the essentials that our cells produce to make them worthless. These essentials include T cells, lymphocytes, neurotransmitters, hormones, peptides, neuropeptides, dipeptides and polypeptides.

Basically, a poison will gradually shut down one system after another until the person dies. Only a few poisons are fast killers. Most poisons are slow killers.

The most efficient manner in which a poison can be weakened is by hydrolyzing or oxidizing its bonds, and by quickly jumpstarting granulation. This is what Symptometry has been doing in order to place a compliant sick person on the path to recovery.

Sugar

It is the plant cells called amyloplasts that produce cellulose (fiber), sugar and starch. Cellulose and starch are polysaccharides (network of sugars). However, sugar is as tough to digest as starch. We discussed starch earlier. Let us now discuss sugar.

The small intestine must produce three different enzymes to digest the disaccharides (sucrose, lactose and maltose). The kidneys and the liver must produce one enzyme to digest the fructosides, and fructans while all the cells must produce enzymes to digest sugar alcohols and to liquefy the sugar residues, and the starch residues. A person who cannot produce all these enzymes will certainly have sugar diseases.

The beginning of sugar diseases

A sugar disease is a disease caused by undigested sugars, partially-digested sugars and sugar residues. They are causing the disease because they are disrupting the three-way communication involving the genes, DNA and the three RNAs in many cells.

It is the disruption of the three-way communication involving these three protein structures in the islet of Langerhans that causes diabetes; it is the disruption in the three-way communication in the epidermis or in viscera that causes lesions, blisters, skin ulcers, duodenal ulcers, stomach ulcers, stomatitis (mouth ulcers), bedsores and the ulcers in the gastrointestinal tract that cause a burning sensation in the throat, stomach, anus, etc. This burning sensation is what is now called GERD aka acid reflux.

Then, it is the tiny ulcers in the muscles that release nutrients into the bloodstream. The herpes viruses cause herpetic breakouts after feeding on the nutrients that are floating in the bloodstream. This is what makes herpes a sugar disease. Eating cheese can cause a breakout because there is lactose in cheese. Any food which has sugar in it, and this sugar is not thoroughly digested, can cause a breakout, ulcers and lesions.

Therefore, to cure herpes, the person must produce enzymes to thoroughly digest all the sugars in the foods he or she eats. If the herpes viruses do not have sugars on which to feed, they will disintegrate. The idea that herpes is an incurable disease makes no sense. Let me at this point discuss cancer.

Cancer up close

 Even though it is the lack of oxygen in the cells that causes a mutation, it is cancer cells that produce neoplastic enzymes. Then, it is undigested sugars, partially-digested sugars and sugar residues that will fuel the destruction of essentials that neoplastic enzymes cause. Also, sugar residues prevent granulation. Therefore, it is not undigested sugars that cause cancer, they make it worse.

Neoplastic enzymes are nothing but destroyers. They will destroy the cancer patient’s nutrient pathways, electrical pathways, biochemical pathways, Krebs cycle and glycolysis as well as their energy-storing molecules called ATPs. It is this widespread destruction that will cause extreme fatigue, and the person’s inability to produce collagen, neurotransmitters, hormones, red blood cells, etc. This is how neoplastic enzymes that get their fuel from undigested sugars end up killing a person who has cancer.

Non-production of enzymes

Nutritionists never told us the whole truth about sugar, and starch. Symptometry now feels obligated to tell the whole truth about sugar and starch so that people know where the problem lies instead of engaging in senseless speculations about the dangers of carbohydrates.

The fact of the matter is, sugar has never been the problem. The real problem has always been the person’s inability to produce different enzymes to thoroughly digest sugars, prolamins and starch. Symptometry has the molecules and the particulates that enable the cells to produce protease, sugar enzymes, and amylase.

Sugar craving or the addiction to sweets, has become a worldwide epidemic, and this is happening because people cannot produce enzymes to digest sugar and starch. Many diseases like dental caries are being attributed to eating sugar, when it is the lack of collagen in the dentinal fibers that causes dental caries.

Countless women are experiencing miscarriages, or they produce a mole instead of a baby. This is happening because they cannot produce enzymes to thoroughly digest starch, prolamins and sugars.

Babies are being born with celiac disease and many other sugar-related or starch-related diseases because their mothers could not help them to produce enzyme templates when they were in their wombs.

Also, people have stomach problems that go back to their infancy because they have not been producing templates to make many enzymes. Enzymes are produced on templates. However, to produce an enzyme, there must also be a cofactor and a protein derivative.

Finally, to produce a human enzyme, there must be thermal energy (heat). Many individuals cannot produce enough metabolic heat because they are not aware that the environment sucks up more heat from them than the amount of metabolic heat they produce.

It is also important to emphasize that people consume cold items like ice cream, popsicles, chocolate, sodas, ice water, cold beer, etc., thereby causing the small amount of metabolic heat they produced to be quickly lost to the environment.

Producing human enzymes is not as easy as people think. Unfortunately, medical school does not teach it, departments of nutrition do not teach it, acupuncture school does not teach it, chiropractic school does not teach it, naturopathic school does not teach it, herbal school does not teach it, etc. Only the American School of Symptometry, NFP, teaches how to produce human enzymes.

If people who cannot lose weight keep blaming carbohydrates for being their problem, they will never stop pointing the accusing finger at the wrong target.

Diabetes mellitus is a hormonal problem because it is a sugar problem or a fructoside and a fructan problem. It is a sugar problem because the sugar residues, fructans and fructosides have combined with cyanide and with ammonia to become corrosive. It is the corrosive nature of these three (cyanide, ammonia and sugar residues) that end up destroying the alpha cells, the beta cells and the delta cells in the person’s islet of Langerhans to cause diabetes.

Can diabetes be cured? Of course, it can be cured. Know its underlying cause, remove it, nourish the cells so that the three-way communication involving the genes, DNA and the three RNAs is restored, and diabetes will be cured.

Why are people lactose intolerant? They are lactose intolerant because their small intestine cannot produce lactase to digest lactose.

Why are some individuals sensitive to sucrose and maltose? They are sensitive to these disaccharides because their small intestine cannot produce sucrase and maltase. Also, this anomaly started when they were in their mother’s womb.

All the digestive and metabolic problems people have, started with the enzyme templates and the enzymes they could not produce when they were in their mother’s womb. Can these be reversed? Yes, most of them can be reversed, and Symptometry has been reversing them in compliant individuals.

Many people are sick because they have an unresolved fat problem, sugar problem, protein problem, poison problem, and starch problem. No one will be optimally healthy unless they resolve these five problems. Those who focus solely on diet and on supplements should think again. They made the wrong turn.

Food, in no uncertain terms, is a slow killer. Therefore, in order to be optimally healthy, it is important to turn food from a killing machine into a tissue, organ and systems builder. This is exactly what Symptometry teaches in addition to teaching the importance of other concepts like the affinity concept, ionization, electrolytic dissociation, oxidation, granulation, scientific eating, and correlation diagnosis.

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