"Artificial sweeteners are present in all diet and sugar-free foods," said Brunel University London bioscientist Dr. Ronan McCarthy. "We discovered that these same sweeteners that you have with your coffee or in your 'sugar-free' soda could kill very dangerous bacteria and make them easier to treat.
Artificial sweeteners found to kill off antibiotic-resistant bacteria
medicalxpress.com/news/2022-11-artificial-sweeteners-antibiotic-resistant-bacteria.html
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Supermarket sweeteners may be key in fight against antibiotic-resistant bacteria

Antibiotic-resistant bacteria is a major health crisis threatening our modern healthcare systems globally. However, the key to treating such difficult and novel diseases may have

On Friday, December 16, 2022 at 6:42:36 AM UTC-5, a a wrote:
> "Artificial sweeteners are present in all diet and sugar-free foods," said Brunel University London bioscientist Dr. Ronan McCarthy. "We discovered that these same sweeteners that you have with your coffee or in your 'sugar-free' soda could kill very dangerous bacteria and make them easier to treat.

Thanks for the info, I'll keep that in mind should I be exposed to antibiotic resistant bacteria.

But do you really think they stop at killing dangerous bacteria? The answer is no. They disrupt the entire microbiome:

A widely cited 2014 study in the journal Nature demonstrated aspartame, saccharin and sucralose can trigger abnormal blood sugar levels via changes in the gut microbiome- in both human and animal models.

More recently, an in vitro study (outside of a living organism) found that around two diet coke cans worth of saccharin, sucralose, and aspartame may transform commensal bacteria into pathogenic ones, meaning disease-causing.

The term commensalism refers to a type of relationship between two different organisms that “eat from the same dish”. In this kind of relationship, neither benefits from the other or provokes any harm. Commensal bacteria in the microbiome have been shown to assist the innate immune system in eliminating pathogens ( disease causing organisms ).

https://atlasbiomed.com/blog/artificial-sweeteners-and-the-microbiome/#:~:text=Emerging%20evidence%20suggests%20artificial%20sweeteners,disease%2Dcausing%20properties%20of%20E.

On Friday, 16 December 2022 at 13:21:51 UTC+1, Fred Bloggs wrote:
> On Friday, December 16, 2022 at 6:42:36 AM UTC-5, a a wrote:
> > "Artificial sweeteners are present in all diet and sugar-free foods," said Brunel University London bioscientist Dr. Ronan McCarthy. "We discovered that these same sweeteners that you have with your coffee or in your 'sugar-free' soda could kill very dangerous bacteria and make them easier to treat.
> Thanks for the info, I'll keep that in mind should I be exposed to antibiotic resistant bacteria.
>
> But do you really think they stop at killing dangerous bacteria? The answer is no. They disrupt the entire microbiome:
>
> A widely cited 2014 study in the journal Nature demonstrated aspartame, saccharin and sucralose can trigger abnormal blood sugar levels via changes in the gut microbiome- in both human and animal models.
>
> More recently, an in vitro study (outside of a living organism) found that around two diet coke cans worth of saccharin, sucralose, and aspartame may transform commensal bacteria into pathogenic ones, meaning disease-causing.
>
> The term commensalism refers to a type of relationship between two different organisms that “eat from the same dish”. In this kind of relationship, neither benefits from the other or provokes any harm. Commensal bacteria in the microbiome have been shown to assist the innate immune system in eliminating pathogens ( disease causing organisms ).
>
> https://atlasbiomed.com/blog/artificial-sweeteners-and-the-microbiome/#:~:text=Emerging%20evidence%20suggests%20artificial%20sweeteners,disease%2Dcausing%20properties%20of%20E.
thanks Fred,

could you ask Dr. Ronan McCarthy,
if he promotes sugar-free diet Coca Cola before Christmas time ?

artifficial sweteners come with US sugar-free Coca-Cola.
EU consumes
sugar made from sugar beets
US consumes
corn starch sugar
only, since beet sugar is not imported

bing.com/search?q=Artificial+sweeteners++study+by+Brunel+University+London&form=QBLH&sp=-1&pq=artificial+sweeteners+study+by+brunel+university+london&sc=7-55&qs=n&sk=&cvid=0E409FF894D841F6855966CF5D29E516&ghsh=0&ghacc=0&ghpl
artifficial sweteners come with US sugar-free Coca-Cola.
EU consumes
sugar from sugar beets
US consumes
corn starch sugar
only, since beet sugar is banned

On Friday, December 16, 2022 at 7:46:01 AM UTC-5, a a wrote:
> On Friday, 16 December 2022 at 13:21:51 UTC+1, Fred Bloggs wrote:
> > On Friday, December 16, 2022 at 6:42:36 AM UTC-5, a a wrote:
> > > "Artificial sweeteners are present in all diet and sugar-free foods," said Brunel University London bioscientist Dr. Ronan McCarthy. "We discovered that these same sweeteners that you have with your coffee or in your 'sugar-free' soda could kill very dangerous bacteria and make them easier to treat.
> > Thanks for the info, I'll keep that in mind should I be exposed to antibiotic resistant bacteria.
> >
> > But do you really think they stop at killing dangerous bacteria? The answer is no. They disrupt the entire microbiome:
> >
> > A widely cited 2014 study in the journal Nature demonstrated aspartame, saccharin and sucralose can trigger abnormal blood sugar levels via changes in the gut microbiome- in both human and animal models.
> >
> > More recently, an in vitro study (outside of a living organism) found that around two diet coke cans worth of saccharin, sucralose, and aspartame may transform commensal bacteria into pathogenic ones, meaning disease-causing.
> >
> > The term commensalism refers to a type of relationship between two different organisms that “eat from the same dish”. In this kind of relationship, neither benefits from the other or provokes any harm. Commensal bacteria in the microbiome have been shown to assist the innate immune system in eliminating pathogens ( disease causing organisms ).
> >
> > https://atlasbiomed.com/blog/artificial-sweeteners-and-the-microbiome/#:~:text=Emerging%20evidence%20suggests%20artificial%20sweeteners,disease%2Dcausing%20properties%20of%20E.
> thanks Fred,
>
> could you ask Dr. Ronan McCarthy,
> if he promotes sugar-free diet Coca Cola before Christmas time ?
>
> artifficial sweteners come with US sugar-free Coca-Cola.
> EU consumes
> sugar made from sugar beets

That would make sense because it is a root crop, and root crops do well in Europe, especially northern Europe.

> US consumes
> corn starch sugar
> only, since beet sugar is not imported

I doubt sugar beet, especially imported sugar beet, can compete with corn. Corn is actually a grass, and the heartland climate in U.S. suits it perfectly. It is mainly grown as feed for the agricultural animal industries, which means there is a LOT of it.

Although there's nothing at all wrong with corn itself (other than potentially massive quantities of glyphosate), the profit making industry has managed to produce a widely used poison sweetener from it, high fructose corn syrup:

https://en.wikipedia.org/wiki/High-fructose_corn_syrup

>
> bing.com/search?q=Artificial+sweeteners++study+by+Brunel+University+London&form=QBLH&sp=-1&pq=artificial+sweeteners+study+by+brunel+university+london&sc=7-55&qs=n&sk=&cvid=0E409FF894D841F6855966CF5D29E516&ghsh=0&ghacc=0&ghpl=
>
> artifficial sweteners come with US sugar-free Coca-Cola.
> EU consumes
> sugar from sugar beets
> US consumes
> corn starch sugar
> only, since beet sugar is banned

#moreSPAMbylowIQaa

On Friday, 16 December 2022 at 14:46:10 UTC+1, Fred Bloggs wrote:
> On Friday, December 16, 2022 at 7:46:01 AM UTC-5, a a wrote:
> > On Friday, 16 December 2022 at 13:21:51 UTC+1, Fred Bloggs wrote:
> > > On Friday, December 16, 2022 at 6:42:36 AM UTC-5, a a wrote:
> > > > "Artificial sweeteners are present in all diet and sugar-free foods," said Brunel University London bioscientist Dr. Ronan McCarthy. "We discovered that these same sweeteners that you have with your coffee or in your 'sugar-free' soda could kill very dangerous bacteria and make them easier to treat.
> > > Thanks for the info, I'll keep that in mind should I be exposed to antibiotic resistant bacteria.
> > >
> > > But do you really think they stop at killing dangerous bacteria? The answer is no. They disrupt the entire microbiome:
> > >
> > > A widely cited 2014 study in the journal Nature demonstrated aspartame, saccharin and sucralose can trigger abnormal blood sugar levels via changes in the gut microbiome- in both human and animal models.
> > >
> > > More recently, an in vitro study (outside of a living organism) found that around two diet coke cans worth of saccharin, sucralose, and aspartame may transform commensal bacteria into pathogenic ones, meaning disease-causing.
> > >
> > > The term commensalism refers to a type of relationship between two different organisms that “eat from the same dish”. In this kind of relationship, neither benefits from the other or provokes any harm. Commensal bacteria in the microbiome have been shown to assist the innate immune system in eliminating pathogens ( disease causing organisms ).
> > >
> > > https://atlasbiomed.com/blog/artificial-sweeteners-and-the-microbiome/#:~:text=Emerging%20evidence%20suggests%20artificial%20sweeteners,disease%2Dcausing%20properties%20of%20E.
> > thanks Fred,
> >
> > could you ask Dr. Ronan McCarthy,
> > if he promotes sugar-free diet Coca Cola before Christmas time ?
> >
> > artifficial sweteners come with US sugar-free Coca-Cola.
> > EU consumes
> > sugar made from sugar beets
> That would make sense because it is a root crop, and root crops do well in Europe, especially northern Europe.
> > US consumes
> > corn starch sugar
> > only, since beet sugar is not imported
> I doubt sugar beet, especially imported sugar beet, can compete with corn.. Corn is actually a grass, and the heartland climate in U.S. suits it perfectly. It is mainly grown as feed for the agricultural animal industries, which means there is a LOT of it.
>
> Although there's nothing at all wrong with corn itself (other than potentially massive quantities of glyphosate), the profit making industry has managed to produce a widely used poison sweetener from it, high fructose corn syrup:
>
> https://en.wikipedia.org/wiki/High-fructose_corn_syrup
> >
> > bing.com/search?q=Artificial+sweeteners++study+by+Brunel+University+London&form=QBLH&sp=-1&pq=artificial+sweeteners+study+by+brunel+university+london&sc=7-55&qs=n&sk=&cvid=0E409FF894D841F6855966CF5D29E516&ghsh=0&ghacc=0&ghpl=
> >
> > artifficial sweteners come with US sugar-free Coca-Cola.
> > EU consumes
> > sugar from sugar beets
> > US consumes
> > corn starch sugar
> > only, since beet sugar is banned
to convert corn starch into glucose/fructose highly cangerogenic syrop
you need to add

"Alpha-amylase
The fructose in HFCS is manufactured from cornstarch by an enzymatic process that turns the cornstarch into glucose and then into mostly fructose. The first enzyme used is alpha-amylase, which changes the chains of molecules in the cornstarch to shorter chains of sugars called polysaccharides.
How is High-Fructose Corn Syrup Made? - JennifersKitchen
jenniferskitchen.com/health-information/how-is-high-fructose-corn-syrup-made
jenniferskitchen.com/health-information/how-is-high-fructose-corn-syrup-made

"How converting corn starch into corn syrup?
How converting corn starch into corn syrup ? All kinds of starch syrup can be got by corn starch hydrolysis with acid or enzyme, the liquid products are maltose, glucose, fructose syrup.

How converting corn starch into corn syrup ?|FAQ
www.syrupmachine.com/syrup_process_technology/conve…

==Common corn starch was treated with different concentrations of hydrochloric acid, 0.06, 0.14, and 1.0N, for different lengths of time, 18, 6, and 1 h, respectively, to reach a similar peak viscosity as measured by Brabender Viscoamylograph.
Author: Ya-Jane Wang, Van-Den Truong, Linfeng Wang
Publish Year: 2003
Structures and rheological properties of corn starch as affected …
www.sciencedirect.com/science/article/pii/S0144861702003235
www.sciencedirect.com/science/article/pii/S0144861702003235
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How much hydrochloric acid do you put in corn starch?
Common corn starch was treated with different concentrations of hydrochloric acid, 0.06, 0.14, and 1.0N, for different lengths of time, 18, 6, and 1 h, respectively, to reach a similar peak viscosity as measured by Brabender Viscoamylograph.

Structures and rheological properties of corn starch as
www.sciencedirect.com/science/article/pii/S014486170200…
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What is the effect of acid hydrolysis of corn starch genotypes?
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==
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