To stay well and be at your best stay away from artificial sweeteners and even some natural sourced sweeteners marketed to give you a "no-calorie" sweetness to the things you eat or drink. They are chemicals and interrupt your metabolism. Study after study has shown this. Dr. Axe explains this and more in his expose of artificial sweeteners.
Eat real food and re acclimatize your taste buds (be patient as it takes time from the time you stop artificial sweeteners) to natural sweetness of the ingredients. If you crave sugar or carbs, take a teaspoon to a tablespoon of coconut oil and it should squelch your cravings. Avoid the trap of eating dates or other fruit thinking they are fruit so it is OK. They still have fructose and that feeds the pathological organisms of your microbiome and tips the balance away from health.
Dr. Axe:[My bold]
If you haven’t stopped using artificial sweeteners, please do so immediately! Artificial sweeteners, or non-nutritive sweeteners as they are sometimes referred to, have been controversial since they were first introduced to the market in the 1950's, and scientific research shows they are associated with many dangerous side effects.
Introduced to satisfy consumers’ sweet tooth, these artificial sweeteners with no calories seemed, at the time, like good alternatives to refined sugars and natural sweeteners. However, the side effects simply aren’t worth it. These fake sweeteners cause symptoms that range from headaches and migraines to weight gain and even more serious conditions like cardiovascular disease [diabetes]. (1)
What many people don’t realize is that artificial sweeteners also can cause a dangerous addiction — an addiction to overly sweet foods. They retrain the taste buds to need more and more, sweeter and sweeter foods. This leads to even greater incidences of obesity, type 2 diabetes [this link gives a protocol for reversing it], kidney damage and so much more.
So how does the use of artificial sweeteners contribute to addiction? Researchers believe that part of the reason is that individuals will just find other foods to fill the calorie gap in order to become satiated. We’ve all seen people order diet sodas, only to then order one of the most calorie-ridden items on a menu. That’s because non-nutritive sweeteners provide virtually no sense of satisfaction. (2)
Read the rest here:
To Your Health
Dr. Barbara (TM)
Showing posts with label fructose. Show all posts
Showing posts with label fructose. Show all posts
Friday, August 5, 2016
Monday, March 30, 2015
A Guide to Sweeteners: Washington Post with Periodic Table
Now that you have watched Dr. Lustig's video on the impact of fructose and sugar on your metabolism, you may be interested to know more about the other varieties of sweeteners you find in packaged foods, in your food and on the shelves. You may be asking "are artificial sweeteners safe to use instead of sugar or corn syrup or fructose"?
When it comes to aspartame, saccharin, and sucralose, a recent study found that these three artificial sugar substitutes can upset the balance of intestinal flora, causing glucose intolerance in mice and it has been found to be the same in some human tests.
IT'S ABOUT THE MICROBIOME
Do we want to have the most healthy intestinal flora, sometimes called microbiome that we can get? Yes!
Is it easy to upset that living, breathing group of living organisms in our gut when we live in the modern world where everything we eat, or drink or swallow can influence the "bugs". Again yes!
Is there an easy way to reestablish and maintain a healthy microbiome? I think yes, a specific carbohydrate diet, described in Gut and Psychology Syndrome, with clean water, and avoiding chemicals as much as possible.
Below is a succinct chart on the sweeteners available. It reminds us that while raw honey has many good properties, including being a antibiotic for skin infections, it does have a lot of calories and fructose, and should be used sparingly. And with fat to lower its impact on glucose metabolism. In a recipe calling for honey, I tend to cut the amount in half and I find I do get a tasty product still.
I also like maple syrup, in small amounts and stevia leaf powder.
A guide to sweeteners
By Patterson Clark and Lazaro Gamio, Published: March 2, 2015
Too much sugar can be detrimental to health, rotting teeth, building fat, damaging blood vessels and stressing out the system that regulates blood sugar. Some people turn to artificial sweeteners, but those are under increasing suspicion of creating metabolic problems, such as diabetes and obesity. Natural alternative sweeteners exist, but even they have pitfalls if consumed in excess.Read related article.
Sweeteners: a periodic table
This table charts the wide variety of sweeteners available in the United States, either in bulk amounts or as additives in food. Not listed are super-sweet- tasting, zero-calorie proteins from several African fruits (monellin, brazzein and thaumatin), which have not been approved for use by the FDA. Also not included: banned or poisonous sweeteners, such as lead acetate, which ancient Romans made by cooking sour wine in lead pots.
It is tempting to try out a new sweetener that we may see at the health food store, but they really have not been tested for long term safety and so I can't recommend them. They are also frequently in combination with fructose.
When it comes to aspartame, saccharin, and sucralose, a recent study found that these three artificial sugar substitutes can upset the balance of intestinal flora, causing glucose intolerance in mice and it has been found to be the same in some human tests.
IT'S ABOUT THE MICROBIOME
Do we want to have the most healthy intestinal flora, sometimes called microbiome that we can get? Yes!
Is it easy to upset that living, breathing group of living organisms in our gut when we live in the modern world where everything we eat, or drink or swallow can influence the "bugs". Again yes!
Is there an easy way to reestablish and maintain a healthy microbiome? I think yes, a specific carbohydrate diet, described in Gut and Psychology Syndrome, with clean water, and avoiding chemicals as much as possible.
Below is a succinct chart on the sweeteners available. It reminds us that while raw honey has many good properties, including being a antibiotic for skin infections, it does have a lot of calories and fructose, and should be used sparingly. And with fat to lower its impact on glucose metabolism. In a recipe calling for honey, I tend to cut the amount in half and I find I do get a tasty product still.
I also like maple syrup, in small amounts and stevia leaf powder.
A guide to sweeteners
By Patterson Clark and Lazaro Gamio, Published: March 2, 2015
Too much sugar can be detrimental to health, rotting teeth, building fat, damaging blood vessels and stressing out the system that regulates blood sugar. Some people turn to artificial sweeteners, but those are under increasing suspicion of creating metabolic problems, such as diabetes and obesity. Natural alternative sweeteners exist, but even they have pitfalls if consumed in excess.Read related article.
Sweeteners: a periodic table
This table charts the wide variety of sweeteners available in the United States, either in bulk amounts or as additives in food. Not listed are super-sweet- tasting, zero-calorie proteins from several African fruits (monellin, brazzein and thaumatin), which have not been approved for use by the FDA. Also not included: banned or poisonous sweeteners, such as lead acetate, which ancient Romans made by cooking sour wine in lead pots.
It is tempting to try out a new sweetener that we may see at the health food store, but they really have not been tested for long term safety and so I can't recommend them. They are also frequently in combination with fructose.
How much fructose is safe to eat? For the average person probably 10- 15 grams a day.
You may be wondering how this story is linked to the subject of brain health and gluten sensitivity. Inflammation and blood sugar imbalances are linked to mental health symptoms, neurological conditions and to gut dysbiosis. Alzheimer's, as an example, is called type 3 diabetes for a reason.
To Your Health
Dr. Barbara
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