Ted from Bangkok, Thailand replies: "Karen: The worst sugar I can imagine is the corn syrup fructose, found in nearly all the soft drinks and many in prepared foods and ingredients, such as ketchup.
Technically speaking there is worse sugar than this, but luckily is not sold in the market such as ribose sugar, for example.
Bacteria which causes boils need sugar to fuel their growth and nothing grows better than fructose syrup (or corn syrup) or even glucose is just as bad. Sucrose can place some blame, but unfortunately the present classification using sucrose as highest on glycemic index is not exactly a correct one.
The way to kill the boils is to use xylitol added to the foods instead of any sugar. Xylitol kills certain bacteria and fungus which caused the boils, but alkalizing in an important one. Of course the xylitol needs to be taken somewhat between 1/2 teaspoon divided dose of 3 times per day, with sufficient water and sufficient alkalinity from baking soda, which is seen at least 1/2 teaspoon in 1/2 glass of water usually 2 to 3 times a day.
Borax remedies can block negative actions of sugar on the boils with borax in 1% h2O2 topical application, or even 1/4 teaspoon of borax in 1 liter of drinking water to block the sugar metabolism caused by the boils, thus reducing the condition too.
Although vitamin B1 with sufficient alkalinity of the body and vitamin B3 and B6, vanadium, chromium and tungsten helps control sugar levels too. A lot of remedies I posted has a lot to do with these organism as the causing many of the sicknesses today.
Many research studies point to high fructose diet as the cause of obesity in U.S., which is why schools are banning the use of soft drinks. I can't see any benefit of the use of fructose, although I would prefer the use of polyol sugars, especially xylitol, but sometimes erythritol or mannitol. I used xylitol all the time as a mouthwash, or sometimes to reduce problems of autoimmunity too."
Msg/Aspartame Commentary
★★★★★
EC: MSG goes under many aliases, one of the most common being "hydrolyzed vegetable protein," an additive used to increase the protein content of a wide variety of foods.
