Tag Archives: sugar

What You Need To Know About Sugar Substitutes

Sugar contributes to tooth decay and obesity, but still we spoon it onto cereal and into coffee (and the food industry puts heaps—known as added sugar—into products).

“Americans eat 165 pounds of added sugar each year, and sugar substitutes are on the rise as well, which are hundreds of times sweeter than table sugar,” says Frances Largeman-Roth, RD, author of Feed the Belly and co-author of The Carb Lovers Diet. Continue reading What You Need To Know About Sugar Substitutes

Substitutes For Sugar Addiction

Sugar…

People love processed white sugar, but using alternative natural sweeteners is one way to create foods that support good health.

It was last June when I first introduced this article, but it is worth repeating again…

I have friends that just can’t seem to get free from their “sugar” addiction… and you may be thinking, “I can’t be addicted to something that’s not classified as a drug.”

Well, the science says it’s still addictive. So for many people, they just can’t quit the delicious addictive product of processed sugar.

Maybe it’s because they don’t know what to replace it with.

There are many great alternatives to the refined, processed poison, we call sugar today!

“Natural” doesn’t mean these sweeteners can’t be as detrimental to good health as the white stuff.

We still need to be aware of the glycemic index and how these natural sweeteners affect our sugar levels for optimum health.

When you choose a sweetener for a recipe, even though it’s not

white sugar,

be mindful of who you’ll be serving it to; are you serving it to diabetics or those sensitive to fructose or children?

Agave nectar:

Agave nectar is a natural vegan sweetener made from the liquid in the bulb of the agave cactus. There is presently much debate as to whether or not it’s raw and if it is nutritious. The consensus is that the darker version is unfiltered and contains higher concentrations of naturally occurring minerals. Agave is high in fructose so use sparingly or in combination with other sweeteners.

Coconut nectar:

Coconut nectar is a 100% natural raw vegan sweetener made from pure fresh coconut sap. It has a light, rich sweet flavor reminiscent of the coconut fruit. Low in fructose and low on the glycemic index, coconut nectar makes a perfect substitute for agave nectar. (Some companies boil the nectar before bottling and although vegan, it is obviously not raw thus losing some of its nutritional value.) Read the label and make sure your product is minimally evaporated at low temperatures never exceeding 115 degrees F to insure it’s raw.

Coconut Sugar:

Coconut Sugar is made from coconut palm sugar blossoms. It’s low on the glycemic index, loaded with minerals and B vitamins and although vegan, is not a raw product.

Date Paste:

Date Paste is made from dates that have been soaked in water, then blended to form a paste that is a whole food. Dates are high in natural sugars so they’re a “high glycemic” food.

Honey:

Honey has antibacterial, antiviral and antibiotic properties. When using honey, search out local, unprocessed, unheated raw honey. This is not a vegan product, is high on the glycemic index, high in calories and raises blood-sugars levels more quickly than white sugar. Avoid using for babies, infants and children because of its potential pollen reactions.

 

Lakanto: 

Lakanto is a zero calorie sweetener that has absolutely no influence on blood sugar and the release of insulin. It’s a fermented sweetener made from a sugar alcohol naturally found in grapes, pears, mushrooms, soy sauce, cheese, wine and beer called “erythritol” and an extract from a super sweet Asian fruit called luohanguo.

Maple Syrup:

Maple syrup is made from the boiled sap from maple trees. It’s “higher on the glycemic” index, but has fewer calories and more minerals then honey. Using only the darker grade B maple syrups will ensure you maximum mineralization and richer flavor then the other versions.

Maple Sugar: is a higher concentrated version of the syrup.

Molasses:

This slightly sweet, intensely rich flavored syrup is a byproduct of processing cane and beet sugars. First press molasses is light in color and flavor. (Repeated boiling results in the dark, blackstrap molasses.) Although high on the glycemic level, molasses contains measurable amounts of iron, calcium, magnesium and potassium, making it more nutritious than many other sweeteners.

Rapadura:

Rapadura is simply unrefined evaporated cane juice. Because it is minimally processed, it retains all the nutritional value lost in the processing of the white stuff. Rapadura is a good source of potassium, magnesium, calcium, phosphorous, and vitamin A.

Stevia:

Stevia is a super sweet sweetener made from the leaves of the stevia plant, a perennial shrub native to Brazil and Paraguay. Stevia is sold in powder or liquid form and is “zero on the glycemic” index. The liquid comes in a plethora of flavors which can enhance many recipes. A little goes a long way with this product; Stevia is 200-300 times sweeter than sugar.

Yacon Syrup:

Yacon syrup is made from the tubular roots of the yacon plant.  There are so many reasons to love this stuff; it’s raw vegan, low on the glycemic index, low in calories and it’s a pre-biotic (non-digestible carbohydrate that help the good bacteria in our guts thrive). The deeply rich flavor is reminiscent of molasses, maple syrup, or honey and it makes a great substitute for your recipes. Yacon syrup is about twice as sweet as sugar so you need less of it which is a good thing considering it is a bit pricey!

So, now that you have all this information, it’s pretty clear that there’s no need for that “white processed stuff.”

Now you can get creative using your new found knowledge on natural sweeteners. Stop feeling chained to white
sugar.

Author: Steve Berchtold

Sugar Is The Sweetest Thing To Kill

Sugar

is the topic once again, because I’m positive most people still don’t understand what they’re doing to themselves.

My point was proved again, by two doctors I respect, (Drs. Samadi and Siegel) as I watched them clearly explain why, in this video news story. WATCH IT HERE

Sugar

and salt are the most abused and misunderstood ingredients in the American diet.

Last night I woke up with painful pressure in my sinuses. You’re thinking, “that couldn’t have been from two pieces of pie, could it?”

That’s the way we think. We think that because we do NOT understand the real effects of

sugar

on our systems.

Environmental allergens like pollen and pet dander are not the only reasons we experience things like sinus pressure and sinus headaches.

Food triggers, poor digestion, inadequate sleep and it’s no secret that a lack of good nutrition can also aggravate sinus problems.

Well, guess what happens when you “slam” your pancreas with excess

sugar?

Sugar is a simple carbohydrate, and it breaks down quickly in your digestive tract.

This floods your bloodstream with glucose very quickly, which your body can usually break down for energy.

This process is normal in reasonable amounts of sugar and is part of what’s supposed to happen when we eat. But, we’re NOT suppose to eat too much at one time…

Your body converts the blood “glucose” to energy through a hormone called insulin.

When blood glucose is in our bloodstream, our “pancreas” creates and releases insulin into the blood to “process the glucose.”

It’s no problem with “normal amounts of sugar,” but when you eat too much and force the pancreas to break down.

If you eat too much sugar at one time, your pancreas will increase the insulin without too much trouble.

But, when you do this often, like many people do, the long term wear on your pancreas can cause it to “age” more rapidly than the rest of your body.

It’s doing the same thing to your liver and kidneys, at the same time your pancreas is aging.

This will result in pancreatic failure, which is a fancy way of saying, “you’ve got diabetes.”

Now I’m not even talking about the other issues of how the sugar literally “breaks down and destroys brain cells.” You can watch the video I posted HERE.

Refined sugar lower your immune system, and sugar can also “prolong” sinusitis if it’s caused by the fungus candida.

Anti fungal diets and the suggestions in Dr. Ivker’s book, consist primarily of vegetables, non-red-meat, eliminating refined sugar, yeast, dairy, mushrooms, fried foods, bread, alcohol, and a number of others.

If you want to know for sure if what you’re eating is causing the problem, decrease refined sugar intake and eliminate potential food triggers.

Refined sugar, (white sugar and high fructose corn syrup) aggravates the balance of many hormones, and promotes the growth of “disease causing bacteria.”

Sugar consumption should be dramatically reduced or eliminated all together, to dramatically improve the lessening of sinus problems.

Investigate the possibility of your body reacting to foods consumed on a regular basis. Common foods causing problems include dairy and gluten containing grains (wheat, oats, rye, barley and spelt).

If you’ve been suffering from chronic sinus problems, it’s time to do an “elimination diet.”

Focus on proteins, fruits and vegetables, and avoid dairy and gluten containing grains for a two to three week period.

Along with sugar, get your salt intake down also!

Salt is a vital mineral that we need for good health, but most diets today, contain too much salt. Consuming too much can lead to hypernatremia. (An imbalance of salt and water in the body)

The recommended daily intake for the average person is around 6 grams per day, but most people easily consume twice that amount.

So how do you know that you’ve eaten too much salt?

Usually, people who consume too much salt, tend to be more thirsty, although this could also be caused by a dry environment, lifestyle factors, or because of diabetes.

If you are drinking a lot more water than you normally would, it might be worth getting a blood test.

Increased blood pressure, heart disease, stroke and osteoporosis are the long term results. (I personally believe that the salt contributes to the sinus pressure, since it increases blood pressure).

I only mention salt in an article about sugar because the “cause and effects” are co-mingling most of time. Many people that are consuming too much sugar, are ALSO consuming too much salt!

Sugar is in “almost” EVERY box, can, jar, package and container of food… Period! Like the doctors mentioned, anything that ends in an “ose,” Sucrose, Fructose, Dextrose and Xylose, are ALL sugar.

Your body doesn’t care what the label says, it’s all “sugar” and it will react and make the pancreas go to work again!

You better ask yourself, “How much sugar have I had today,” before you add a big slice of pie and ice cream for desert to the end of your day.

I am very serious about curbing our sugar and salt intake, as I made pretty clear in my article, “Detox Sugar and Live.”

It takes discipline and vigilance to curb your sugar intake. After all, it IS addictive physically and mentally, and you have to care about your health, to sustain a healthy pancreas, liver and kidneys.

Author: Steve Berchtold

Natural Dental Health With Xylitol

How would you like to “have your cake and eat it too?” Sounds too good to be true, right?

Did you know that a natural sweetener derived from the fibrous parts of plants can actually HELP your teeth be healthy?

It’s called Xylitol

It doesn’t break down like sugar and can help keep a neutral pH level in your mouth.

Tooth decay happens when bacteria in your mouth consume the sugars we eat. When you eat food containing ordinary sugar (sucrose), it gives bacteria on your teeth energy, allowing them to multiply and start making acids that can eat away the enamel on the teeth. This “acid attack” causes tooth decay and cavities to start forming.
Xylitol also prevents bacteria from sticking to the teeth. This is how it protects the teeth from tooth decay.

With Xylitol, the acid attack that would otherwise last for over half an hour is stopped.

Most people are not aware of this benefit because this kind of claim makes xylitol into a drug, crossing a boundary not allowed by the Food and Drug Administration.

Because the bacteria in the mouth that are causing cavities are unable to digest xylitol, their growth is greatly reduced. The number of acid-producing bacteria can fall as much as 90%. No acid is formed because the pH of saliva and plaque doesn’t fall. After taking xylitol, the bacteria don’t stick well on the surface of the teeth and as a result, the amount of plaque decreases.

here’s the best part… Research has shown that the use of xylitol also helps repair damage to the enamel. Saliva in itself protects the mouth and teeth. Stimulated saliva in particular contains all the components needed to repair early cavities. If sugar is only taken a couple of times a day, the saliva can do the job alone. But most people take sugar so often that the mouth’s own defensive tools are not enough.

Saliva that has xylitol is more alkaline than saliva stimulated by other sugar products.

After taking xylitol products, the concentration of basic amino acids and ammonia in saliva and plaque may rise, and plaque pH rises as well. When pH is above 7, calcium and phosphate salts in saliva start to move into those parts of enamel that are weak. Calcium-deficient enamel sites begin to harden again.

My Dad is raving about about how his teeth infections have all but disappeared and his periodontal issues have begun to go away. And, at 80 years old, that’s pretty impressive indeed! He loves Xylitol!

BEST PRICE On Now Foods Xylitol, 15 lbs