Chronic overweight eaters are like the yeast used by vintners to make wine. The winemaker starts with grape juice, i.e., the natural juice of grapes which contains sugars, and adds yeast to convert the sugars to alcohol (ethanol) and carbon dioxide. While all grapes are covered with various yeasts, winemakers wash those naturally present yeasts away and use particular yeast strains that produce far more alcohol than do naturally occurring yeasts.
You on Fast Food is the same as Yeast on Alcohol: You're both dying!
Here’s why: in making alcohol, yeast commits suicide. Yeast can exist happily in solutions high in sugar because sugar is its food; however, yeast waste, alcohol and carbon dioxide, is increasingly lethal to yeast. Naturally occurring yeasts start to die off when alcohol reaches 6%-9% by volume. The yeast strains used by winemakers have a much, much higher tolerance for alcohol and don’t start to die off until the alcohol reaches 13%-15%. Very robust yeasts, like those used for sherry and port, can tolerate alcohol levels of 17%-21%. But, in the end, all the yeasts die.
They simply can’t live in their own waste, but they’re not bright enough to stop producing waste and they’re trapped in the wine vat. They really don’t have any choice but to eat sugar, produce waste, and then die from their own waste. That’s what you’re doing.
You’re eating fast-food crap, filling yourself with life-sapping waste (carbohydrates and fat), wallowing in it, and then dying from it. Now, if you’re no smarter than yeast, that’s okay. The gene pool won’t miss you; however, if you’re smarter, then it’s not okay because you can stop producing waste and you can get the hell out of the vat into which you’ve put yourself. I certainly don’t claim that it’s easy, but I do unapologetically maintain that you’re now on the hook because, after reading the above, you know better. You’re now obliged to stop your slow, inevitable suicide. It can be done. By you. Now.
