Using Sweeteners When You Are Cooking For Total Health

re: Using Sweeteners When You Are Cooking For Total Health

T_rex — Mon, 02 Jul 2007 18:05:58 GMT

In Lucy's defense I'd like to point out that stevia is not a refined carbohydrate like sugar but simply an herbal extract. In a recent trip to the andean tropics I had an opportunity to chew on a little branch of this herb. It's like chewing on spinach, except it's sweet.

I personally use bananas as a sweetener for baked goods, without any additional sweeteners of any kind (nothing wrong with bananas, is there ?). Perhaps our lovely Lucy would like to explore that option and give us her input.

re: Using Sweeteners When You Are Cooking For Total Health

sucram — Sun, 22 Apr 2007 10:53:26 GMT

Ok so in lamens terms...is all sugar created equally? I was under the impression that levulose dousnt raise blood sugar levels...
I find it hard to beleive that fruit could be so dangerous...factoring in that its one of few naturally occuring whole foods that we instinctively desire to eat raw and unprocessed (we cannot say the same about animals, milk and grains, when was the last time you looked at a cow and found yourself salivating?) and that whatever sugar it contains works in harmony with the fibre and other factors for a slow release. I just find it really dubious that fruit could be so dangerous unless eaten in combination with a highly refined/processed diet. Its long been established that fruit and nuts contain all the vitamins, minerals, antioxidants, amino acids and enzymes that the human body needs, so stop dissing the fruit or please explain!

re: Using Sweeteners When You Are Cooking For Total Health

sucram — Sun, 22 Apr 2007 10:51:02 GMT

Well since everyone is operating in deference to the wisdom of Russ I think i will too...
Russ! (or anyone else) what is your opinion on raw organic honey and high sugar fruits such as figs and dates?

re: Using Sweeteners When You Are Cooking For Total Health

sucram — Sun, 22 Apr 2007 10:50:09 GMT

re: Using Sweeteners When You Are Cooking For Total Health

mama_d — Wed, 18 Apr 2007 03:54:06 GMT

I'm new to the web and new to mercola.com. I've really enjoyed reading articles that I agree with. I am unable to activate any of the videos and wonder why... My husband (age 53) was in the hospital for congestive heart failure in February. We're on the usual high blood pressure meds for the time being. We're working on the diet- I had come to a lot of Dr. Mercola's diet conclusions on my own. I have been aware for some time that my husband was at least prone to hypoglycemia. He's a coffee addict as well as sugar but has been responsive to my suggestions. In an attempt to help him get through this beginning stage, I pulled out the herbal teas and bought some stevia plus. I've noticed something that I think is strange and wondered if you have any comments. The herbal teas that have chicory in them raise his blood pressure at least 15 points. I'm not sure yet but I think that stevia does the same. Any help for me out there until I can get him "over the hump" so to speak?

re: Using Sweeteners When You Are Cooking For Total Health

Lis — Mon, 02 Apr 2007 17:08:28 GMT

Hi to all!

Russ or anyone else whom might know:

What do you know about Whey Low products? I learned about them from the South Beach Diet website and have used them for sometime, although I am not a daily consumer of any sugar. I, too struggle with Candida Albicans.

Russ, you mentioned in an earlier post that fruit sugars are best. Are you refering to whole food fruits or are you refering to sugar substitutes that can be purchased in the store? Thanks!

re: Using Sweeteners When You Are Cooking For Total Health

KK7 — Thu, 22 Mar 2007 20:13:46 GMT

I am now very confused and concerned. I have been reading and researching healthy alternatives for the past two years. While I have changed my diet to that mostly of vegetables, some fruits, and chicken or turkey. No "white" foods, no sugars, no grains (therefore no bread, pasta, etc). Anyway, on the very rare occasion where I might need a little sweetener I use either xylitol or stevia and now with the postings on this site we are being told that neither xylitol or stevia are safe either? Perhaps we should just lie down and say I give. Come on, who and what can we believe?

re: Using Sweeteners When You Are Cooking For Total Health

Debrah — Tue, 20 Mar 2007 22:56:50 GMT

In case anyone is still reading these postings--whatever the controversy over its use for humans be aware that xylitol is extremely toxic to dogs and cats so don't let them get into anything made with it! Cats don't usually go for sweet stuff but they do like eggs and butter so might eat a product with xylitol in it and dogs will eat anything so be very careful around them.

re: Using Sweeteners When You Are Cooking For Total Health

Alain_203 — Tue, 20 Mar 2007 00:51:34 GMT

Lucy's comment on using sugar are very interresting and helpful. However, I would suggest to Lucy to go and see a healer to remove the weight on her head (she continuously bend it to the left).
I suppose it is one of her ancestral spirits she has not been able to let go weighing heavily on her left side.
If she does not remedy this she would possibly end with some terrible neck trouble later in life.
Best wishes, with love & light.

re: Using Sweeteners When You Are Cooking For Total Health

RobCrouse — Mon, 19 Mar 2007 16:10:57 GMT

In a balanced, disease-free state, we crave foods that satisfy our nutritional needs: sometimes we crave protein, sometimes fats, and sometimes carbohydrates (in the form of starches, cellulose and sugars) - because these foods contain the nutrients we need for optimal health. Carbohydrates, insulin production, and the pleasure centers of the brain are interrelated. Processed carbs (e.g. refined flour, sugar, and white rice) digest so quickly that the blood is flooded with glucose which, through a complex process, overstimulates dopamine activity in the brain. We are easily addicted to this process, and as with any addiction, we get very creative in protecting and administering our "drug of choice." Refinement enhances a food's ability to stimulate a strong neurobiological effect. Whole wheat becomes white flour. Fruit becomes fruit sugar. Stevia leaf becomes stevia extract, etc. Processed tastes "better" because it packs a bigger punch. We rationalize all of this by saying "it's natural to crave sweets." It is natural to have a natural craving for carbohydrates whose sweetness may or may not be masked by the other aspects of the food, but unnatural cravings are symptomatic of a disease. All this discussion about which concentrated sweetener is ok for regular use is no different than an alcoholic trying to figure out which type of alcohol he can drink that won't ruin his liver. Most addicts live unhappy lives and die early due to their denial of their situation. They aren't able to let go of their rationalizations and live in the truth. We have been taught, and are passing on, the unhealthy expectation of dessert, or a nighttime snack, or that birthday means cake, or that a little coffee in your sugar is the best part of waking up. Refined carbs are a tradition, but that doesn't make them naturally healthy.

re: Using Sweeteners When You Are Cooking For Total Health

TALKINGHERBALS — Sun, 18 Mar 2007 21:11:29 GMT

The craving for sweet is the symptom not the problem There are people sensitive to xylitol,and they will get gas just like lactose sensitive individuals. There are benefits to xylitol, such as clearing of bacteria in the nasal passages and reported dental decay reduction. Other sweeteners such as agave, have nutrients and sweet taste. lets look at the issue of sweeteners from the big picture, Recent study reported a major increased risk of pancreatic cancer from a sweetened beverage, The look at the problem of excessive sweet craving as an early symptom , rather than an natural phenomenon

re: Using Sweeteners When You Are Cooking For Total Health

pinkskittles — Sun, 18 Mar 2007 20:17:46 GMT

Stevia has a horrible aftertaste. It makes me sick (liquid form) and I heard that the powder form tastes even worse.

I can't make xylitol in my kitchen.

How about we eat natural sugars IN MODERATION so that we don't overdose on these other highly processed "natural sugars". I can't make stevia extract (powder or liquid) in my kitchen, or xylitol. Maple syrup and honey have been used and made since the beginning of time. They taste better and are more easily made.

Should we ignore the dangers of using too much sugar and grains in our diet, and substitute these sugars and wheat flours with stevia, xylitol and coconut flour? I think not. We need to train ourselves how to eat in a different manner. Cakes and cookies is not the way! We need to drop all that rubbish that only tastes good and has nothing health-wise to offer other than a spike in blood sugar (or lack there of when we get into Mercola's suggested substitutes for sugars and grains), and move onto finding delicious recipes for healthier foods... That's what Luci Lock should be trying to help us with! What about us who don't want to give into the cookie and cake thing? We want to eat healthy whole foods, and someone featured on Mercola.com should be able to teach us to eat the right foods, but just help us make them taste better. We aren't going to have an army of healthy people if our chef guru from Mercola.com is teaching us how to bake with less dangerous substances.

re: Using Sweeteners When You Are Cooking For Total Health

triciarr — Sun, 18 Mar 2007 18:15:43 GMT

I try to live a balanced life within my young family. My husband does not share the same fervor for healthy eating as I do (understatement really). It can make eating at my house very challenging. I have two children who are 6 and 4 and I am trying to raise them with healthy eating so that it just becomes a natural choice for them. On birthdays or special occasions, I do like to have a cake for them however. It is a treat. I have found some good recipes using coconut flour which I feel is a good alternative to wheat flour. http://simplycoconut.com/Coco%20Flour%20Recipes.pdf I also use coconut oil (organic, extra-virgin) instead of lard or butter and Stevia instead of sugar. I have not found anything better than Stevia yet so that is my sugar-substitute for the time being. I do not fully trust Zylitol and it is purely an instinctive and intuitive decision-not based on research. Even the name to me sounds "chemical" and "artificial".

I wanted to reiterate something that Alisa had posted too about coconut oil. If any of you are still grappling with sugar cravings, it will do wonders as a supplement to eradicate them for you!!! Dr Mercola agrees and touts its benefits on his website. http://www.mercola.com/forms/coconut_oil.htm I have had a Candida Albicans imbalance for years from having been on so many courses of broad-spectrum antibiotics. I feel so much better now (since taking the coconut oil) and have zero sugar cravings I am thrilled to say. I used to be such a slave to sugar which only made me feel tired and sluggish when I consumed it. What a blessing! Incidentally, this (Candida) is another reason why I avoid sugar and use Stevia instead. For me, sugar is toxic.

re: Using Sweeteners When You Are Cooking For Total Health

Debrah — Sun, 18 Mar 2007 03:27:39 GMT

I think the most important thing is to be in tune with your own body--I feel headachey and strange when I use stevia--the natural leaves may be different, never tried them. I feel really sick even with a tiny amount of aspartame or HFCS. My favorites sweeteners are raw local honey or brown rice syrup. Honey i can use only in very small quantities and brown rice syrup I can use in larger amounts--it does effect my blood sugar like other sweeteners do and is fairly natural--I know because i have made my own but find it easier to buy it. I also use amasake a traditional fermented rice which is a great sweet taste that does not effect my blood sugar. People throughout history in all areas of the world have valued small amounts of sweets like honey --it is not unnatural to crave sweet taste, just to crave it to the extent that modern people do. I did have to go completely sugar free for about a year to get it under control(which I recomend to my clients) but now enjoy occasional sweet treats. I made chocolate chip cookies tonight--with free range eggs, natural butter, honey, gluten free flour mix that I make,baking soda, and dark chocolate chips--mmmm ! My daughter and i enjoyed a couple cookies after dinner. We are healthy and appropriate weight. Many of the people on this site need to relax--try a massage!

re: Using Sweeteners When You Are Cooking For Total Health

the artful gardener — Sun, 18 Mar 2007 01:08:24 GMT

I have tried four different brands of stevia. All of them were horrible tasting. The aftertaste was not slight to me, it was overwhelming! I spent over $80 on products that were absolutely unuseable because they tasted so bad. On the other hand, xylitol has been a wonderful product for me and my family. We have had no side effects at all, and we continue to use the product for baking and morning coffee. It also kills candida to some extent, I've been told. I have to special order quantities over 8 oz. at my local health food store.