Sugars: Natural and Artificial Sweeteners

New Issue of the Living Food Bulletin

Wednesday, Bulletin #2 will come off the printing press–just in time for me to take them to The Weston A Price Conference this weekend. It is an International Food and Health conference and exhibition. This is something Annie and I put out and boy, we are having a blast with it. The theme of Bulletin #1 was Fermenting Vegetables (Sauerkraut and such) I am giving you a FREE sample of each. I will remind you that this is a local bulletin and a national sampler, of course, the content is good anywhere . . . including the recipes. Here is the opening introduction on the front page:

Sugars: Natural and Artificial Sweeteners (Page 1 of 12)

There is hope for prevention and recovery of many illnesses and autoimmune, digestive and neurological disorders largely through eating nutrient-dense foods. Over consumption of sugars is one of the major problems.

Stevia, the natural zero-calorie sweetener

Everyone knows that too much sugar is bad but most do not know much about sugar, how much is enough and just how bad it is. The fact is sugars are in almost all processed foods and drinks (and fruit, of course), so people get far more sugar than they realize. The average person consumes 150 pounds of sugar a year and, for some, much more. Something is wrong.

Sweeteners along with too many grains, cereals, breads and pasta (carbohydrates, which convert to sugar) cause sugar levels to skyrocket and do its damage. Sugar is sugar, so even natural sugars must be controlled. Children are especially at risk for sugar overdose and addiction, setting them up for early obesity, disorders and disease. A little bit of sugar can trigger a child into bad behavior and hyperactive states, especially those with autism and ADHD.

This issue gives you practical information on the vast field of sugars, including six steps to help you reduce. What are natural sweeteners? How much is enough? How can I easily replace and control sugars? Are artificial sweeteners and high-fructose corn syrup dangerous? What are the costs of the sugar blues? What physical and mental symptoms are caused by frequent and heavy sugar intake?  These questions will be answered here and further online references are given.

Why not start your journey to better health and healing with the sugar problem? You will be surprised when you cut out sugar how good the real food tastes and how sugary sweets become unappealing.

It is important to buy local natural sugars such as honey and maple syrup (sorghum and molasses, if available) because you are supporting the local producers and economy. As mentioned here, natural Stevia is the zero-calorie sweetener of choice and does not affect blood sugar.

When you find your local food producers and farmers in sustainable agriculture that naturally produce fruits, vegetables, meats, eggs, and dairy, you will find nutrient-dense foods—your key to improved health.

See Living Food in the iShop and pick up the free sample. Of course, you will be supporting the new venture and its internet companion, the Journal– by getting the full issue for ten bucks. SHARE this with our new Buttons below. Next issue is on Raw Milk and Dairy Products!–Augie

This is a note to our local area (Canton Ohio area) readers of the paper bulletin: Find real natural food using this Bulletin through our supporting advertisers. When you visit their farm or store, you can get the other Living Food bulletins. Ask them about other natural food sources in your area.

3 responses to “Sugars: Natural and Artificial Sweeteners

  1. I used to think sugar (sucrose) was “evil” until I learned about the role of potassium in the body and how other foods affect blood sugar levels too.
    http://raypeat.com/articles/articles/glycemia.shtml

  2. Thanks for the link; apparently the idea of glycemic indexes and the theory of needing insulin injections is correcting the cause is misguided. It is also important to eat good fats (coconut oil, animal fats etc) with your sugars.

    The experiments of Bernardo Houssay (1947 Nobel laureate) in the 1940s, in which sugar and coconut oil protected against diabetes, followed by Randle’s demonstration of the antagonism between fats and glucose assimilation, and the growing recognition that polyunsaturated fatty acids cause insulin resistance and damage the pancreas, have made it clear that the dietetic obsession with sugar in relation to diabetes has been a dangerous diversion that has retarded the understanding of degenerative metabolic diseases.

  3. I’m currently experimenting with eating more sugars – fruit and sucrose specifically (minimally refined with the addition of blackstrap for additional nutrients). I too have spent a long time chastizing carbohydrates. Then I ate more of them and had health improvements (including reduced blood glucose levels both fasting and postmeal), but kept hammering home that starch was fundamentally different than sugar (which it is), and blaming everything on sugar.

    But the more I wrap my head around it the more I simply cannot blame sugar (with vitamins and minerals as in whole foods) when it is so obvious that the mismanagement of sucrose, fructose, and all carbohydrates stems from a metabolic defect that likely has little or nothing to do with that or any type of carbohydrate at all.

    Besides, oats, wheat, beans, corn, quinoa… They are all “low-carb” compared to human breast milk.

    Anyway, contact me in a couple of months and I’ll tell you how it went. If I’m no longer alive at that point, go easy on the sugar!!!

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