Tuesday, 30 May 2017
BLADDER RESCUE
pumpkin/soy: Bladder rescue; periwinkle extract,vinpocetine,pde-1 enzyme, magnesium citrate, cranberries, pumpkind seed, soy isoflavoin, vitamin d-3, vit-c, b12,
Dear Reader,
If you have a leaky bladder, chances are you think it is a normal part of aging and you should just live with it.
I don't blame you. After all, that's what many doctors tell their patients to do.
They're wrong.
The truth is, your age has nothing to do with a leaky bladder. What's more, if you ignore your leaky bladder, the problem can get worse.
But there is a way to get relief starting in as little as 7 days. All you have to do is strengthen your bladder muscles and pelvic floor muscles.
Don't worry! I'm not going to ask you to do some complicated exercises.
Researchers and scientists have zeroed-in on a few ingredients that are proving to be very effective in strengthening bladder muscles.
The good news is there is a breakthrough formula that combines the best of these natural ingredients into a one-of-a-kind bladder muscle strengthener.
People using these ingredients have noticed a huge difference in as little as 7 days.
Just imagine! In about a week's time you can start to:
Avoid leakage when you laugh, cough or sneeze
Reduce urgency and frequency
Empty your bladder completely and comfortably each time you go
Have an uninterrupted night's sleep
Enjoy your active, independent lifestyle.
To see how this natural blend can strengthen your bladder muscles and help you get relief from a leaky bladder, CLICK HERE NOW.
Sunday, 7 August 2016
Top 10 Natural Sweeteners & Sugar Alternatives
While all of these sweeteners are technically “safe,” according to the FDA, they are coming under increased scrutiny because of their side effects. Side effects from artificial sweeteners range from headaches and migraines to shrunken thymus glands, impairment of liver and kidney function, and mood disorders.
Refined sugars aren’t healthy either. Side effects of refined sugars include diabetes, tooth decay, obesity, heart disease, certain types of cancer and even poor cognitive functioning.
Over the last few years, corn growers and affiliated associations have pushed high fructose corn syrup as a natural sweetener. This is simply not true. The vast majority of HFCS is produced from genetically modified corn.
Fructose is a simple sugar that is rapidly metabolized by the liver causing a “sugar high.” This quick-acting sugar is believed to lead to increased storage of fat in the liver, resulting in non-alcoholic fatty liver disease, digestive upset and atherosclerosis.
Fortunately, there are natural sweeteners that are healthy and tasty alternatives to refined sugar, high fructose corn syrup, and artificial sweeteners. According to a study in the Journal of the American Dietetic Association, substituting healthy sweeteners — including blackstrap molasses, maple syrup and honey — can increase the antioxidant intake
This study shows that replacing 130 grams a day of refined sugars (the average intake) with healthy alternative natural sweeteners can increase the amount of antioxidants you consume each day, in amounts similar to that of consuming berries and nuts.
Top 10 Natural Sweeteners
- Raw Honey (1 tablespoon – 64 calories)
- Stevia (0 calories)
- Dates (1 Medjool Date – 66 calories)
- Coconut Sugar (1 tablespoon – 45 calories)
- Maple Syrup (1 tablespoon – 52 calories)
- Blackstrap Molasses (1 tablespoon – 47 calories)
- Balsamic Glaze (1 tablespoon – 20-40 calories depending on thickness)
- Banana Puree (1 cup – 200 calories)
- Brown Rice Syrup (1 tablespoon – 55 calories)
- Real Fruit Jam (varies depending on fruit)
1. Raw Honey
Raw honey is a true superfood and one of my favorite natural sweeteners. It’s packed with enzymes, antioxidants, iron, zinc, potassium, calcium, phosphorous, vitamin B6, riboflavin and niacin. Together, these essential nutrients help to neutralize free radicals while promoting the growth of healthy bacteria in the digestive tract.One tablespoon of raw honey has 64 calories and has less impact on glycemic load than a single banana. It’s important to note that these are the benefits of raw honey. Once honey has been pasteurized, it loses the many of the health benefits that raw honey brings to the table.
Look for local raw honey at farmer markets and directly from local beekeepers. The darker the honey, the richer the flavor and the greater the health benefits.
How to use raw honey:
First, don’t cook with raw honey. Drizzle it on breakfast cereals, over your sprouted grain toast, on yogurt and for salad dressings.
You want to maintain as many of the nutrients in honey as possible, so keep it away from the heat. If you enjoy honey in your tea or coffee, wait until the drink is just tepid enough to sip comfortably, and then add honey to taste.
2. Stevia
Stevia is native to South America and has been used for hundreds of years in that region to support healthy blood sugar levels and prompt weight loss.Today, stevioside, the element in the leaves that makes it more than 200 times as sweet as sugar, is available in liquid drops, packets, dissolvable tablets and baking blends. It has zero calories, zero carbohydrates and none of the nasty side effects of artificial sweeteners, making it an ideal natural sweetener.
Stevia is related to the sunflower, and some people experience a slight metallic aftertaste. If that has been your experience with stevia in the past, try a brand that is higher in the steviosides. Many find it to be sweeter, without a residual aftertaste.
How to use stevia:
Unlike raw honey, stevia is heat stable, so feel free to use it in any way you desire. Remember, it’s 200 times sweeter than sugar, so don’t use it in the same ratio.
For baking, this can present a problem, as refined sugar gives bulk to recipes. However, this can be easily rectified. To make up for the lost bulk when using stevia, use 1/3 to ½ cup of one of the following bulking agents: fresh fruit puree, yogurt, roasted winter squash, two whipped egg whites, or you can use 1–2 tablespoons of coconut flour.
Be mindful to add coconut flour slowly, as it absorbs a ton of moisture. If you are using a recipe you’ve used in the past, make adjustments to get to the consistency you expect.
3. Dates
Dates are loaded with potassium, copper, iron, manganese, magnesium and vitamin B6. From the date palm tree, they are easily digested and help to metabolize proteins, fats and carbohydrates. Evidence shows that dates may help to reduce LDL cholesterol in the blood and may reduce the risk of stroke.How to use dates:
The first step is to make a paste. Date paste can be used one-to-one in most recipes, unlike stevia, and it does add bulk for baking. Soak Medjool dates in hot water until soft. If the water reaches room temperature and the dates aren’t soft enough, soak in hot water again.
Reserve the soaking liquid, as it’s integral to making a good paste! Add the soaked dates to your food processor, along with one tablespoon of the soaking liquid. Blend until smooth. Add more water as needed to create a thick rich paste.
You are looking for the consistency of peanut butter. Use in your favorite cookie or cake recipe to cut out refined sugar and boost the nutrients. You can also use date paste to sweeten your favorite muffins and pies.
For fruit pies, mix 1–1 ½ cups of puree with four cups of fruit, and bake as normal. Depending on the water content of the fruit, you may need to add a thickener, like tapioca.
Try my Raw Brownie Bites when you are craving a chocolate sweet. These yummy bites are backed with nuts and naturally sweetened just from the Medjool dates.
4. Coconut Sugar
Most people have heard about the benefits of coconut water, coconut milk, coconut flour and, of course, fresh coconut. Now, more and more people are using coconut sugar as their natural sweetener of choice because of its low glycemic load and rich mineral content.Packed with polyphenols, iron, zinc, calcium, potassium, antioxidants, phosphorous and other phytonutrients, coconut sugar is versatile and now readily available. Coconut sugar is extracted sap from the blooms of the coconut and then heated. Next, through evaporation, we get coconut sugar.
How to use coconut sugar:
Use coconut sugar in your favorite recipes, for it measures just like sugar! It’s a bit more coarse than refined sugar, but that is okay. Add the amount of sugar that is called for in a recipe to your food processor and give it a whirl until you get the desired texture.
Or you can dissolve the coconut sugar in the liquids called for in the recipe. However, dissolving the sugar is not recommended when making a recipe that calls for “creaming” ingredients together – like for cakes or cookies.
You can even make a confectioner’s sugar substitute quite quickly! For every cup of coconut sugar, add one tablespoon of arrowroot powder and blend until smooth in a clean coffee grinder or high-powered food processor. While this process will never result in as white or silky sugar as commercially produced powdered sugar, it’s a much more healthful solution.
5. Maple Syrup
Native to North America, maple syrup comes in both Grades A and B. While time consuming, maple syrup processing requires only four steps – drilling the hole in the tree, hanging a bucket to catch the sap, boiling to evaporate out the water, and then filtering of any sediment.Maple syrup is an outstanding source of manganese, and contains calcium, potassium, and zinc. (7) Rich with antioxidants, this all-natural sweetener helps to neutralize free radicals and reduce oxidative damage. Select darker, Grade B maple syrups, as they contain more beneficial antioxidants than the lighter syrups. (8)
How to use maple syrup:
Maple syrup is heat stable, so you can use it in virtually any application. Add it to marinades, glazes an sauces and use for baking. Use it to sweeten homemade granola and your morning coffee or tea.
For a glaze for cookies or cakes, heat until just barely simmering and add the coconut-powdered sugar from above. Stir until smooth, allow to cool to room temperature and then drizzle away!
Try my Maple Glazed Rosemary Carrots as a delicious side dish to accompany your favorite grilled grass-fed meats or free-range poultry.
6. Blackstrap Molasses
Organic blackstrap molasses is highly nutritious, rich in copper, calcium, iron, potassium, manganese, selenium and vitamin B6. Sugarcane and beet molasses has the highest phenolic content and antioxidant activity when compared with refined sugar, beet sugar, rape honey, corn syrup, and dates. (9)There are several types of molasses, depending on which level of processing it has gone through. All molasses is obtained from raw cane sugar, made by boiling it until it’s a rich sweet syrup. Blackstrap molasses comes from the third boiling, concentrating its nutrients and providing for its deep rich flavor.
How to use blackstrap molasses:
Molasses has a unique, rich flavor. It may not be appealing for some to use for topping toast, porridges or other concentrated applications. However, it’s a perfect sweetener for marinades and to use in baking.
You can even make a brown sugar alternative by adding two tablespoons of molasses for each ½ cup coconut sugar a recipe calls for. Put the coconut sugar and the molasses in a food processor, and pulse until the consistency of commercial brown sugar is reached.
Try my Gluten-Free Gingerbread Cookies that are naturally sweetened with Medjool dates and blackstrap molasses for a healthy alternative to store-bought cookies.
7. Balsamic Glaze
Balsamic vinegar is rich in antioxidants that destroy free radicals, rich in the enzyme pepsin that helps to promote healthy digestion, and it tastes great. That’s why it’s included in my Healing Foods Diet.How to use balsamic glaze:
Balsamic glazes are available in natural health food and gourmet stores, but you can also quickly make your own glaze at home. Simply simmer two cups of balsamic vinegar over medium-low heat, stirring frequently, until it’s reduced to one-half cup.
This process can take anywhere from 15 to 30 minutes. It will thicken further upon cooling. Drizzle the glaze over grilled wild-caught salmon, over raw cheese or even fresh berries to bring a natural sweetness and a bit of a tang.
8. Banana Puree
Bananas are rich in fiber and potassium, and a good source of vitamins B6 and C. They are also naturally sweet with a subtle flavor, making them a perfect natural sweetener.How to use banana puree:
First, overripe bananas are the best to use when replacing refined sugar in recipes. They are sweeter and puree well. For every cup of sugar called for in a recipe, use one cup of banana puree. To make the puree, add bananas to a food processor with a tablespoon of water and blend. Add more water if necessary to reach the consistency of thick applesauce.
As bananas brown when exposed to air, use as quickly as possible in recipes. If you are using banana puree in raw preparations, add one teaspoon of fresh lemon juice to the food processor to help retard the oxidation process.
9. Brown Rice Syrup
Brown rice syrup starts with brown rice that is fermented with enzymes to break down the starch. The liquid is then heated until the syrup consistency is achieved. The result? A thick, amber-colored, sweet syrup perfect for recipes calling for corn syrup and other unhealthy sweeteners.The fermented process helps to break down the sugars into ones that are easily digestible. The fermenting process is key – some brown rice syrups are fermented with barley enzymes, meaning it contains gluten. Purchase brown rice syrups that are labeled gluten-free.
How to use brown rice syrup:
As mentioned above, brown rice syrup is the perfect replacement in recipes that call for corn syrup. Use a one-to-one ratio. To replace regularly processed white sugar, use one cup for each cup of sugar called for and decrease liquid in the recipe by ¼ cup.
Use brown rice syrup to make healthy granola bars and granola, nut clusters, and to sweeten nut and fruit pies.
10. Real Fruit Jam
The key here is real fruit jam. Berries, stone fruit, apples, pears and grapes are great replacements for sugar in recipes. You can use commercially available fruit jam; just be sure there is no added sugar or pectin. It’s better to make your own sugar-free jam with organic fresh or frozen fruit. It’s easy and economical.How to use real fruit jam:
Replace sugar in recipes at a one-to-one ratio, decreasing the liquid in the recipe by ¼ cup. Or, for recipes that don’t have added liquids, you can add a tablespoon of coconut flour to thicken the recipe as desired.
To make your own fresh jam, combine four cups of your favorite fruit or berry in a saucepan with ½ cup water. Bring to a simmer, stirring frequently. Simmer until fruit has broken down and has started to thicken. Puree in a food processor and use immediately.
For a tasty apple pie, simmer 1/2 cup of peeled diced apples, with one cup of green grapes until soft. Puree in the food processor until smooth. Toss with sliced apples, a touch of cinnamon and bake as directed. The grapes will add a subtle sweetness while the natural pectin in the apples will help to thicken the pie.
Living healthy doesn’t mean you have to give up sweets entirely; it just means you need to replace unhealthy refined sugars and artificial sweeteners with these natural sweeteners. Each of these has a best use, and some recipe modification will be necessary. Explore and find what natural sweetener you like best.
Top 10 Natural Sweeteners & Sugar Alternatives
While all of these sweeteners are technically “safe,” according to the FDA, they are coming under increased scrutiny because of their side effects. Side effects from artificial sweeteners range from headaches and migraines to shrunken thymus glands, impairment of liver and kidney function, and mood disorders.
Refined sugars aren’t healthy either. Side effects of refined sugars include diabetes, tooth decay, obesity, heart disease, certain types of cancer and even poor cognitive functioning.
Over the last few years, corn growers and affiliated associations have pushed high fructose corn syrup as a natural sweetener. This is simply not true. The vast majority of HFCS is produced from genetically modified corn.
Fructose is a simple sugar that is rapidly metabolized by the liver causing a “sugar high.” This quick-acting sugar is believed to lead to increased storage of fat in the liver, resulting in non-alcoholic fatty liver disease, digestive upset and atherosclerosis.
Fortunately, there are natural sweeteners that are healthy and tasty alternatives to refined sugar, high fructose corn syrup, and artificial sweeteners. According to a study in the Journal of the American Dietetic Association, substituting healthy sweeteners — including blackstrap molasses, maple syrup and honey — can increase the antioxidant intake
This study shows that replacing 130 grams a day of refined sugars (the average intake) with healthy alternative natural sweeteners can increase the amount of antioxidants you consume each day, in amounts similar to that of consuming berries and nuts.
Top 10 Natural Sweeteners
- Raw Honey (1 tablespoon – 64 calories)
- Stevia (0 calories)
- Dates (1 Medjool Date – 66 calories)
- Coconut Sugar (1 tablespoon – 45 calories)
- Maple Syrup (1 tablespoon – 52 calories)
- Blackstrap Molasses (1 tablespoon – 47 calories)
- Balsamic Glaze (1 tablespoon – 20-40 calories depending on thickness)
- Banana Puree (1 cup – 200 calories)
- Brown Rice Syrup (1 tablespoon – 55 calories)
- Real Fruit Jam (varies depending on fruit)
1. Raw Honey
Raw honey is a true superfood and one of my favorite natural sweeteners. It’s packed with enzymes, antioxidants, iron, zinc, potassium, calcium, phosphorous, vitamin B6, riboflavin and niacin. Together, these essential nutrients help to neutralize free radicals while promoting the growth of healthy bacteria in the digestive tract.One tablespoon of raw honey has 64 calories and has less impact on glycemic load than a single banana. It’s important to note that these are the benefits of raw honey. Once honey has been pasteurized, it loses the many of the health benefits that raw honey brings to the table.
Look for local raw honey at farmer markets and directly from local beekeepers. The darker the honey, the richer the flavor and the greater the health benefits.
How to use raw honey:
First, don’t cook with raw honey. Drizzle it on breakfast cereals, over your sprouted grain toast, on yogurt and for salad dressings.
You want to maintain as many of the nutrients in honey as possible, so keep it away from the heat. If you enjoy honey in your tea or coffee, wait until the drink is just tepid enough to sip comfortably, and then add honey to taste.
2. Stevia
Stevia is native to South America and has been used for hundreds of years in that region to support healthy blood sugar levels and prompt weight loss.Today, stevioside, the element in the leaves that makes it more than 200 times as sweet as sugar, is available in liquid drops, packets, dissolvable tablets and baking blends. It has zero calories, zero carbohydrates and none of the nasty side effects of artificial sweeteners, making it an ideal natural sweetener.
Stevia is related to the sunflower, and some people experience a slight metallic aftertaste. If that has been your experience with stevia in the past, try a brand that is higher in the steviosides. Many find it to be sweeter, without a residual aftertaste.
How to use stevia:
Unlike raw honey, stevia is heat stable, so feel free to use it in any way you desire. Remember, it’s 200 times sweeter than sugar, so don’t use it in the same ratio.
For baking, this can present a problem, as refined sugar gives bulk to recipes. However, this can be easily rectified. To make up for the lost bulk when using stevia, use 1/3 to ½ cup of one of the following bulking agents: fresh fruit puree, yogurt, roasted winter squash, two whipped egg whites, or you can use 1–2 tablespoons of coconut flour.
Be mindful to add coconut flour slowly, as it absorbs a ton of moisture. If you are using a recipe you’ve used in the past, make adjustments to get to the consistency you expect.
3. Dates
Dates are loaded with potassium, copper, iron, manganese, magnesium and vitamin B6. From the date palm tree, they are easily digested and help to metabolize proteins, fats and carbohydrates. Evidence shows that dates may help to reduce LDL cholesterol in the blood and may reduce the risk of stroke.How to use dates:
The first step is to make a paste. Date paste can be used one-to-one in most recipes, unlike stevia, and it does add bulk for baking. Soak Medjool dates in hot water until soft. If the water reaches room temperature and the dates aren’t soft enough, soak in hot water again.
Reserve the soaking liquid, as it’s integral to making a good paste! Add the soaked dates to your food processor, along with one tablespoon of the soaking liquid. Blend until smooth. Add more water as needed to create a thick rich paste.
You are looking for the consistency of peanut butter. Use in your favorite cookie or cake recipe to cut out refined sugar and boost the nutrients. You can also use date paste to sweeten your favorite muffins and pies.
For fruit pies, mix 1–1 ½ cups of puree with four cups of fruit, and bake as normal. Depending on the water content of the fruit, you may need to add a thickener, like tapioca.
Try my Raw Brownie Bites when you are craving a chocolate sweet. These yummy bites are backed with nuts and naturally sweetened just from the Medjool dates.
4. Coconut Sugar
Most people have heard about the benefits of coconut water, coconut milk, coconut flour and, of course, fresh coconut. Now, more and more people are using coconut sugar as their natural sweetener of choice because of its low glycemic load and rich mineral content.Packed with polyphenols, iron, zinc, calcium, potassium, antioxidants, phosphorous and other phytonutrients, coconut sugar is versatile and now readily available. Coconut sugar is extracted sap from the blooms of the coconut and then heated. Next, through evaporation, we get coconut sugar.
How to use coconut sugar:
Use coconut sugar in your favorite recipes, for it measures just like sugar! It’s a bit more coarse than refined sugar, but that is okay. Add the amount of sugar that is called for in a recipe to your food processor and give it a whirl until you get the desired texture.
Or you can dissolve the coconut sugar in the liquids called for in the recipe. However, dissolving the sugar is not recommended when making a recipe that calls for “creaming” ingredients together – like for cakes or cookies.
You can even make a confectioner’s sugar substitute quite quickly! For every cup of coconut sugar, add one tablespoon of arrowroot powder and blend until smooth in a clean coffee grinder or high-powered food processor. While this process will never result in as white or silky sugar as commercially produced powdered sugar, it’s a much more healthful solution.
5. Maple Syrup
Native to North America, maple syrup comes in both Grades A and B. While time consuming, maple syrup processing requires only four steps – drilling the hole in the tree, hanging a bucket to catch the sap, boiling to evaporate out the water, and then filtering of any sediment.Maple syrup is an outstanding source of manganese, and contains calcium, potassium, and zinc. (7) Rich with antioxidants, this all-natural sweetener helps to neutralize free radicals and reduce oxidative damage. Select darker, Grade B maple syrups, as they contain more beneficial antioxidants than the lighter syrups. (8)
How to use maple syrup:
Maple syrup is heat stable, so you can use it in virtually any application. Add it to marinades, glazes an sauces and use for baking. Use it to sweeten homemade granola and your morning coffee or tea.
For a glaze for cookies or cakes, heat until just barely simmering and add the coconut-powdered sugar from above. Stir until smooth, allow to cool to room temperature and then drizzle away!
Try my Maple Glazed Rosemary Carrots as a delicious side dish to accompany your favorite grilled grass-fed meats or free-range poultry.
6. Blackstrap Molasses
Organic blackstrap molasses is highly nutritious, rich in copper, calcium, iron, potassium, manganese, selenium and vitamin B6. Sugarcane and beet molasses has the highest phenolic content and antioxidant activity when compared with refined sugar, beet sugar, rape honey, corn syrup, and dates. (9)There are several types of molasses, depending on which level of processing it has gone through. All molasses is obtained from raw cane sugar, made by boiling it until it’s a rich sweet syrup. Blackstrap molasses comes from the third boiling, concentrating its nutrients and providing for its deep rich flavor.
How to use blackstrap molasses:
Molasses has a unique, rich flavor. It may not be appealing for some to use for topping toast, porridges or other concentrated applications. However, it’s a perfect sweetener for marinades and to use in baking.
You can even make a brown sugar alternative by adding two tablespoons of molasses for each ½ cup coconut sugar a recipe calls for. Put the coconut sugar and the molasses in a food processor, and pulse until the consistency of commercial brown sugar is reached.
Try my Gluten-Free Gingerbread Cookies that are naturally sweetened with Medjool dates and blackstrap molasses for a healthy alternative to store-bought cookies.
7. Balsamic Glaze
Balsamic vinegar is rich in antioxidants that destroy free radicals, rich in the enzyme pepsin that helps to promote healthy digestion, and it tastes great. That’s why it’s included in my Healing Foods Diet.How to use balsamic glaze:
Balsamic glazes are available in natural health food and gourmet stores, but you can also quickly make your own glaze at home. Simply simmer two cups of balsamic vinegar over medium-low heat, stirring frequently, until it’s reduced to one-half cup.
This process can take anywhere from 15 to 30 minutes. It will thicken further upon cooling. Drizzle the glaze over grilled wild-caught salmon, over raw cheese or even fresh berries to bring a natural sweetness and a bit of a tang.
8. Banana Puree
Bananas are rich in fiber and potassium, and a good source of vitamins B6 and C. They are also naturally sweet with a subtle flavor, making them a perfect natural sweetener.How to use banana puree:
First, overripe bananas are the best to use when replacing refined sugar in recipes. They are sweeter and puree well. For every cup of sugar called for in a recipe, use one cup of banana puree. To make the puree, add bananas to a food processor with a tablespoon of water and blend. Add more water if necessary to reach the consistency of thick applesauce.
As bananas brown when exposed to air, use as quickly as possible in recipes. If you are using banana puree in raw preparations, add one teaspoon of fresh lemon juice to the food processor to help retard the oxidation process.
9. Brown Rice Syrup
Brown rice syrup starts with brown rice that is fermented with enzymes to break down the starch. The liquid is then heated until the syrup consistency is achieved. The result? A thick, amber-colored, sweet syrup perfect for recipes calling for corn syrup and other unhealthy sweeteners.The fermented process helps to break down the sugars into ones that are easily digestible. The fermenting process is key – some brown rice syrups are fermented with barley enzymes, meaning it contains gluten. Purchase brown rice syrups that are labeled gluten-free.
How to use brown rice syrup:
As mentioned above, brown rice syrup is the perfect replacement in recipes that call for corn syrup. Use a one-to-one ratio. To replace regularly processed white sugar, use one cup for each cup of sugar called for and decrease liquid in the recipe by ¼ cup.
Use brown rice syrup to make healthy granola bars and granola, nut clusters, and to sweeten nut and fruit pies.
10. Real Fruit Jam
The key here is real fruit jam. Berries, stone fruit, apples, pears and grapes are great replacements for sugar in recipes. You can use commercially available fruit jam; just be sure there is no added sugar or pectin. It’s better to make your own sugar-free jam with organic fresh or frozen fruit. It’s easy and economical.How to use real fruit jam:
Replace sugar in recipes at a one-to-one ratio, decreasing the liquid in the recipe by ¼ cup. Or, for recipes that don’t have added liquids, you can add a tablespoon of coconut flour to thicken the recipe as desired.
To make your own fresh jam, combine four cups of your favorite fruit or berry in a saucepan with ½ cup water. Bring to a simmer, stirring frequently. Simmer until fruit has broken down and has started to thicken. Puree in a food processor and use immediately.
For a tasty apple pie, simmer 1/2 cup of peeled diced apples, with one cup of green grapes until soft. Puree in the food processor until smooth. Toss with sliced apples, a touch of cinnamon and bake as directed. The grapes will add a subtle sweetness while the natural pectin in the apples will help to thicken the pie.
Living healthy doesn’t mean you have to give up sweets entirely; it just means you need to replace unhealthy refined sugars and artificial sweeteners with these natural sweeteners. Each of these has a best use, and some recipe modification will be necessary. Explore and find what natural sweetener you like best.
9 Candida Symptoms & 3 Steps to Treat Them
- Exhaustion
- Cravings for sweets
- Bad breath
- White coat on tongue
- Brain fog
- Hormone imbalance
- Joint pain
- Loss of sex drive
- Chronic sinus and allergy issues
- Digestive problems (gas and bloating)
- Weak immune system
- UTI
What Is Candida?
Candida Albicans is the most common type of yeast infection found in the mouth, intestinal tract and vagina, and it may affect skin and other mucous membranes. If the immune system is functioning optimally, this type of yeast infection is rarely serious. However, if the immune system is not functioning properly, the candida infection can migrate to other areas of the body, including the blood and membranes around the heart or brain. (1)
When you body’s natural pH balance is upset, the candida can grow out of control, creating a systemic problem. Good healthy bacteria and a properly functioning immune system are essential when fighting this stubborn infection.
Candida Overgrowth Syndrome, or COS, is the term used when candida has grown out of control in your body. Make no mistake: This is a chronic health condition. Individuals that have never experienced a serious yeast infection can find they have developed new sensitivities, allergies or intolerances to a variety of foods. These foods include dairy, eggs, corn and gluten.
What Causes Candida Infections?
There are many possible causes of candida including a diet high in sugar, refined carbohydrates and alcohol that help yeast to grow. To add to that, I’ve described six other potential causes below.1. Broad-Spectrum Antibiotics
Sometimes, antibiotics are needed to fight a stubborn infection to kill the offending bacteria in your system. The problem with antibiotics and with overusing them (often creating antibiotic resistance) is that they don’t just kill the bad bacteria; they kill the good ones, too.
The good bacteria in your system are responsible for digestion and keeping candida under control. After a long course (or multiple courses over a short period), antibiotics can make your body a literal breeding ground for candida.
2. Birth Control Pills
Unlike antibiotics, birth control pills in and of themselves do not directly cause a yeast infection or candida overgrowth syndrome. However, when a woman consumes a diet high in refined sugars and has had a course of antibiotics, birth control pills can adversely affect her body, leading to a candida infection.
Some women find that birth control pills seam to instigate yeast infections — and even long after the initial infection is gone, once they start taking the birth control pills again, candida can take root.
3. Oral Corticosteroids
Individuals that treat their asthma with corticosteroid inhalants are at an increased risk of developing candida in the mouth, leading to systemic candida overgrowth. (2) It is imperative that individuals using corticosteroid inhalers for asthma follow the directions for swishing the mouth out after each use. If oral candidiasis is detected, can be treated with the gargling of coconut oil and a drop or two of essential clove oil.
4. Cancer Treatments
According to the Department of Clinical Research at Merck Research Laboratories, candidiasis can become invasive in cancer patients and prevent a serious complication. (3) In this study, one-third of patients being treated for cancer had “invasive” candidiasis. Chemotherapy and radiation can both work to kill cancerous cells and tumors; however, they also kill off the healthy bacteria that naturally fight candida.
5. Diabetes
In a Type 1 or a Type 2 diabetic, sugar levels in the mouth and other mucous membranes are traditionally higher than in an individual without diabetes. Since candida is a type of yeast and sugar feeds yeast, it is understandable that those with diabetes are at a greater risk for developing candida overgrowth syndrome.
6. Weakened Immune System
Any individual with a weakened immune system is more likely to develop candida. This population includes infants, small children, the elderly, those diagnosed with HIV/AIDS (4), and other inflammatory and autoimmune conditions.
9 Candida Symptoms
Candida overgrowth can be difficult for a physician to diagnosis. This type of system yeast infection presents different ways, in different people. Below are nine of the candida symptoms to watch for if you are concerned you have candida, or candida overgrowth syndrome.1. Chronic Fatigue
If you have fatigue or exhaustion that you simply cannot shake, regardless of the number of hours you sleep, you may have chronic fatigue syndrome. The disease is characterized by fatigue that lasts a minimum of six months and is often accompanied by other symptoms, including headaches, joint pain, difficulties with memory and concentration, and sore throat. (5)
Often one of the candida symptoms is chronic fatigue. While a candida infection is not the only cause of chronic fatigue syndrome, many physicians believe it heightens the risk of CFS.
2. Mood Disorders
One of the reasons it can be difficult to diagnosis candida is that so many of the candida symptoms are common to other conditions, including mood disorders. Individuals with candida overgrowth may experience dramatic mood swings, anxiety, irritability, depression and even panic attacks.
3. Recurring Vaginal and Urinary Tract Infections
When an individual experiences recurring infections in the urinary tract or vagina, candida may be at the root of the problem. It is important to realize that candida can be sexually transmitted, and partners can spread it back and forth. For women, reduce the risk by avoiding tight-fitting underwear or pantyhose and avoid hot baths during an active infection. (6)
4. Oral Thrush
Oral thrush is actually a yeast infection, caused by the same strain of candida that affects other mucous membranes, including the vagina. Most often caused by the use of prednisone or other oral corticosteroids as mentioned above. Left untreated, it may spread through the body including the digestive tract, lungs, liver and heart valves. Oral candida is communicable; newborns can get thrush during birth, children can get it from sharing toys with other children, and adults can pass it back and forth through the saliva. (7)
5. Sinus Infections
As with many of these other candida symptoms, sinus infections are common today, and it can be difficult to pinpoint the root of the cause. Candida does affect the sinuses and can result in a persistent cough, post-nasal drip, an increase in congestion, seasonal allergies, and general flu-like symptoms. If you experience consistent problems with your sinuses, it’s time to check for a candida infection!
6. Intestinal Distress
Ongoing intestinal distress is a sign you have a candida infection. Persistent flatulence, burping, bloating, constipation or diarrhea, and stomach cramps may be caused by a lack of healthy bacteria in your digestive tract. When yeast overtakes the intestines, healthy bacteria are undermanned, and cannot fight off the infection alone. Many individuals experience dramatic relief of chronic intestinal distress when effectively treating a candida infection.
7. Brain Fog
Along with mood changes and chronic fatigue, brain fog is often overlooked as a sign of candida. However, candida overgrowth can cause a lack of focus, poor physical coordination, difficulty in concentrating on tasks and poor memory.
8. Skin and Nail Fungal Infections
Athlete’s foot and fungus in the toenail are common yeast infections, which stem from the same breed of candida. Continued infections may be a sign that you have a systemic candida infection.
9. Hormonal Imbalance
A hormonal imbalance
is one of the signs of candida that presents in many other health
conditions. However, it is important to recognize how an infection can
cause early menopause, PMS, a low sex drive, migraines, endometriosis,
water retention, mood swings and an inability to lose unwanted pounds.Whilst in the midst of candida overgrowth, your body becomes inflamed, causing the yeast to grow and spread beyond the digestive tract. One of the byproducts of candida actually can mimic estrogen, leading to a serious hormonal imbalance. (8)
Treatment 1: The Candida Cleanse
The candida cleanse helps to rid the body of excess candida through the flushing of the digestive tract, and the introduction of healthy candida fighters found in fermented vegetables and kefir.You really have two options for a cleanse: a liquids-only cleanse or a more gentle cleanse with food. You may also opt the most thorough gut reboot, starting with the step one cleanse and then move to the step two cleanse. The whole process will set the stage for starting the candida diet as well!
Step One: Liquids-Only Candida Cleanse (Duration 1–2 Days)
Start by making a vegetable broth from organic onions, garlic, celery, kale, sea salt and pure water. Let simmer and strain. Discard the vegetables and refrigerate the broth.
Throughout the day, sip on warm broth; it’s imperative that you drink lots of water to help your body expel all the toxins in your system. While this is not a long-term cleanse, it can be repeated as needed every few weeks. It can also be used as a jumpstart to the food cleanse below.
Step Two: Steamed Vegetables (Duration 3–5 Days)
By eliminating grains, sugars, fruits, starches and alcohol from your diet for three to five days, you can make great headway in your fight against candida overgrowth.
Mostly, eat fresh, organic vegetables that have been steamed. For this cleanse stage, keep away from any starchy vegetables like carrots, radishes, beets, sweet potatoes and white potatoes, which may contribute to sugar levels and feed the candida. Continue to drink plenty of pure water, a minimum of 72 ounces per day, to help flush the candida and by-products from your system.
During this time, no more than once a day, you can eat salads made from leafy greens (like romaine) or bitter greens (like chard) and topped with just a bit of coconut oil and apple cider vinegar (or lemon juice).
During either of the candida cleanses above, you can use bentonite clay to help surround the toxins and efficiently remove them from your system.
Treatment 2: The Candida Diet
This is a diet to not just discourage candida; it’s the diet to help you rid your body of candida! This is also a great next step if you have already started with the candida cleanse.1. The first step of the diet is to boost your immune system through the elimination of sugar, alcohol and refined carbohydrates. These items are contributing to the growth of the candida in your system.
2. Step two is to replace these foods with organic vegetables, including carrots, sweet potatoes, spinach, kale and asparagus.
According to ancient Chinese medicine, warm starchy vegetables support the spleen in clearing candida from the body. While I don’t recommend these vegetables during the “cleanse” stage, the regular candida diet includes warming fall vegetables that nourish the spleen, such as sweet potatoes, yams, peas, mung beans, lentils, kidney beans, adzuki beans, carrots, beets, corn, butternut squash, spaghetti squash, acorn squash, zucchini, yellow squash, rutabaga and pumpkin. These should be the main sources of carbs that satisfy your cravings for sweets as well.
What about grains? Some grains like quinoa, barley, teff, sorghum and amaranth and a starch like corn can help to dry the overly damp gut, so one serving a day (no more!) of those grains can work for most people with candida. The same story follows for cold foods, which shouldn’t be consumed more than once per day. Therefore, don’t have a gut-friendly smoothie on the same day you have a salad. Your candida gut will heal most from warm nourishing foods.
As with any food, however, it’s always important to monitor how you feel after consuming a meal when you have candida. Some people who suffer stomach distress after eating any kind of starch, for instance, should avoid starchy vegetables like corn, peas, parsnips, potatoes, pumpkin, squash, zucchini and yams. Instead, they should eat non-starchy vegetables — typically the flowering parts of the plant — like lettuce, asparagus, broccoli, cauliflower, cucumber, spinach, mushrooms, onions, peppers and tomatoes.
Also, keep fruit intake low as well as natural sweeteners like maple syrup or honey.
3. Add cultured dairy, preferably goat milk kefir, for healthy probiotic foods can effectively kill the candida in your system. Kimchi and sauerkraut are good additions to your diet as well as unsweetened cranberry juice, as it creates an acidic environment that makes it difficult for candida to thrive.
Fermented vegetables contain microflora that helps to protect the intestines. Regular consumption can help improve the immune system, making the body less hospitable for candida. Begin with a half cup per day of sauerkraut, kimchi or other fermented vegetables as part of a new eating plan dedicated to bringing your body back into a healthy balance.
The candida diet helps to provide beneficial bacteria, regulate appetite, and reduce your cravings for refined carbohydrates and sugars.
Treatment 3: Supplements, Essential Oils & Coconut Oil
Research shows that candida albicans, the strain of candida that leads to systemic candida overgrowth is often resistant to both fluconazole and itraconazole, the drugs most often prescribed for candida.1. Coconut oil can effectively fight candida due to its antimicrobial properties. (9) The combination of lauric acid and caprylic acid found in coconut oil, kills off harmful candida through both ingestion and topical application.
2. Milk thistle supplements help to cleanse your liver from prescription medications (steroids, birth control, antibiotics, as well as others), environmental pollution, heavy metals, and the remnants from both chemotherapy and radiation.
As mentioned above, some prescription medications, and cancer treatments can lead to candida overgrowth. Milk thistle, along with the candida diet, can help your body recover and create an environment where candida ceases to thrive.
3. Vitamin C helps to boost adrenal glands, and helps to restore your immune system. I recommend 1,000 milligrams of vitamin C twice per day.
4. Clove oil, oregano oil and myrrh oil help to kill a variety of parasites and fungi, including candida, in the body. Lavender oil also inhibits the growth of candida and is effective at preventing the spread of the infection
For example, by adding a couple of drops of clove oil or lavender oil, mixed with coconut oil during your cleanse, you can help to kill off the offending candida. Because these essential oils are powerful, they should only be taken internally for 10 days or less.
Also, for oral thrush, use three drops of clove oil with one tablespoon of coconut oil and swish in the mouth for 20 minutes.
Note: Candida Die-Off Symptoms You May Experience
Rapidly killing off candida in your body creates a metabolic reaction that releases over 70 different toxins into your body. Symptoms that show the candida cleanse and the candida diet are working include:- Impaired brain function
- Headache
- Fatigue
- Dizziness
- Intestinal distress including bloating, gas, constipation and nausea
- Sweating and fever
- Sinus infection
- Skin breakouts (not limited to face)
- Typical flu-like symptoms
After your symptoms have subsided and you have completed the cleanse and the diet, you should continue eating a diet that is high in protein and high-fiber vegetables, and limit grains, fruits, sugar and high-starch vegetables like white potatoes. Continue to consume fermented vegetables and kefir to help your body stay in balance and keep the candida at bay.
Caprylic Acid in Coconut Oil: The Saturated Fat that Fights Candida, Infections & Acne
As one of the three primary fatty acids (along with capric acid and lauric acid) found in coconut oil, caprylic acid has recently become widely known for its antifungal effects, especially in regard to keeping the digestive and reproductive organs — including the bladder, gut and urethra — functioning properly.
One of the most popular uses for caprylic oil, whether consumed as part of foods or taken orally in tablet form, is preventing the overgrowth of yeast-like fungus that can live and grow in your intestines.
As a saturated fatty acid, caprylic acid (also sometimes called octanoic acid) contains eight carbon atoms, making it a medium-chain fatty acid (MCFA). While more research is still needed to confirm its potential uses, research suggests caprylic acid has positive applications for fighting inflammation, cancer, age-related cognitive decline including Alzheimer’s disease, autism and circulatory problems.
6 Benefits of Caprylic Acid
1. Contains Antibacterial, Antiviral and Antifungal Properties
As a natural immune-booster, caprylic acid is commonly used as an ingredient in topical fungicides, household cleaners, perfumes and dyes. Considering all the known coconut oil uses there are, it’s not surprising that caprylic acid is gaining popularity on its own for healing the body inside and out.Taken internally, it helps naturally reduce yeast growth within the gastrointestinal tract while helping beneficial bacteria thrive. At the same time, caprylic acid is completely natural and doesn’t pose the same risks as harsh antibiotics or chemical treatments. While antibiotics can kill off all bacteria in the gut environment — both good and bad — caprylic acid can actually do the opposite, helping prevent an imbalance between the presence of various bacteria.
A higher population of “good bacteria” in the gut raises immune function and has numerous implications: lower inflammation levels, less risk for allergies, better brain function, improved hormonal health, lower risk for obesity and much more.
Because gut health is intrinsically tied to many functions throughout the body, caprylic acid’s effects might help fight headaches, depression, fatigue, diarrhea, bloating, vaginal yeast infections and gas. To further boost its effects, some experts also recommend taking in natural immune-enhancers like probiotic foods, oregano oil and omega-3 fish oil supplements along with caprylic acid to help repopulate the gut with healthy bacteria, reduce inflammation and restore a healthy “gut-brain connection.”
2. Fights Candida
When it comes to fighting candida the natural way, look no further than caprylic acid. Candida is a condition that occurs when an overgrowth of yeast fungus develops in your gut. It’s very common, especially among woman, and is associated with uncomfortable Candida symptoms like abdominal bloating, constipation, fatigue, irritable bowel syndrome, depression and sugar cravings.Because caprylic acid acts as a natural yeast-fighting agent, it’s believed that it can penetrate the cell membranes of candida yeast cells and cause them to die off, detoxifying the digestive tract and speeding up the healing process.
Researchers have found that caprylic acid taken orally rapidly reduces symptoms associated with viral and fungal infections like Candida and Chlamydia. A 2001 report published in Acupuncture and Electrotherapeutic Research found that caprylic acid is superior in terms of efficacy, and also less expensive, than drugs such as Diflucan for treating these infections.
The same study suggests that the best treatment for these types of conditions is a combination of concentrated caprylic acid taken orally along with omega-3 fish oil supplements. Together these act as strong antiviral agents and increase normal cell telomeres (NCT).
3. Helps Prevent and Treat Yeast Infections
Aside from candida, yeast can cause other types of internal or external yeast infections that show up on the skin, genitals, toes and elsewhere. Caprylic acid can help get rid of yeast infections — as toe fungus, oral infections, vaginitis in women, jock itch in men and ringworm are all examples of yeast infections that can be prevented or treated with little to no side effects.4. Treats Skin Infections and Acne
Considering how popular various coconut oil uses for skin have become, it’s no surprise that the strong antibacterial and antimicrobial effects of caprylic acid have been proven in many human and animal studies to help improve infections that show up on the skin. Caprylic acid, along with its derivatives called monocaprylin and sodium caprylate, are capable of fighting bacteria that live on the skin and cause infections, including Dermatophilus congolensis and acne.Dermatophilosis is a skin disease that can affect many species of domestic and wild animals like horses and cattle, in addition to humans. It results in a bacterial infection that forms painful dry scabs on the skin and can be irritating and embarrassing, similar to eczema and acne.
Coconut oil, the best source of naturally occurring caprylic acid, is known to naturally improve acne and reduce skin inflammation. This is why coconut oil makes a great natural skin moisturizer, addition to homemade scrubs or lotions, facial cleanser, and shaving balm. Additionally, it has beneficial properties for improving hair health when used in coconut oil form (check out these coconut recipes for hair to see what I mean).
5. Helps Treat Inflammatory Digestive Disorders
Medium-chain triglycerides (MCTs or MCT oil) are often administered to patients with Crohn’s disease or short-bowel syndrome. Up until recently, little was known about the effects of MCFAs and MCTs on intestinal inflammation, but studies now suggest that these fatty acids help suppress secretion of inflammatory enzymes and cells, reducing Chrohn’s symptoms like pain, bloating, bleeding and bowel problems.
MCTs seem to help protect the epithelium, a line of defense living in the gut that acts like a border against an array of substances in the intestines, including toxic residents and pathogenic micro-organisms. In people who have inflammatory conditions where a healthy mucus barrier is lost, including those with Crohn’s disease, their intestinal epithelial cells secrete a wide array of cytokines after stimulation with pro-inflammatory cytokines or bacterial products.
Although the precise mechanism that leads MCTs to suppress this process is still not fully understood, it’s believed that they help inhibit inflammatory cytokine gene inhibition and, therefore, lower the body’s immune responses that further aggravate the gut lining.
6. Reduces Risk for Antibiotic Resistance
Concerns regarding antibiotic resistance worldwide are on the rise, which has led health experts to seek out natural alternative therapeutic approaches to antibiotics for treatment of infections in both humans and animals.One of the main concerns for using chemical antibiotics to treat infections or viruses is that it raises the risk for antibiotic resistance over time. As harmful pathogens and bacteria in the body become resistant to drugs and mutate in order to survive, we have to turn to other options to treat illnesses — sometimes these options come at a much higher price, require a longer duration and cause serious side effects.
A variety of safe, natural, free fatty acids and their monoglyceride derivatives have been reported to exert antibacterial and antimicrobial activity against a wide range of microorganisms, including caprylic acid and its monoglyceride and monocaprylin compounds. These appear to inactivate common mastitis pathogens including Streptococcus agalactiae, Streptococcus dysgalactiae, Streptococcus uberis, Staphylococcus aureus and Escherichia coli.
One study found that after treating contaminated milk samples, both caprylic acid and monocaprylin reduced five types of dangerous pathogens, including E. coli just like antibiotics would, without the risk for bacterial mutations developing.
Best Food and Supplement Sources of Caprylic Acid
The very best source of caprylic acid is Coconuts, especially coconut oil, which is a great way to get concentrated medium-chain fatty acids. Other sources include grass-fed full-fat cow’s milk, Peanut butter, palm fruit oil and even Human breast milk.\Coconut oil is the ideal way to obtain beneficial fatty acids like caprylic acid because it comes with so many other benefits. In fact, I recommend consuming coconut oil every single day if you can!
Some proven coconut oil benefits include:
- boosting the immune system
- preventing cancer
- healing skin and acne
- helping with weight loss
- healing leaky gut syndrome
- reducing allergies
- improving heart health
- supporting the thyroid gland
- reducing fatigue
- and many more
Caprlyic Acid Supplements: How Much and Which Kinds?
Aside from obtaining caprylic acid from whole food sources, supplements are now becoming more widely available. There isn’t a nutritional requirement for caprylic acid, so no recommended daily intake has been established. However, health professionals often recommend taking about 500 to 1,000 milligrams, three times a day in capsule form, for optimal results.According to National Yeast Infection Organization, caprylic acid in capsules might be more effective compared to capyrlic acid taken in liquid form. The capsules appear to help slowly release the fatty acids into the bloodstream so they effectively make it to the intestinal tract without causing side effects. The recommended dosage for treating yeast infections (interal or external) in adults 18 years and older is 1,000 to 2,000 milligrams per day. It can be taken three times a day about 30 minutes before every meal.
If you’re new to taking caprylic acid, start slowly to prevent stomach pains. Taking a 500-milligram capsule once or twice a day is recommended in the beginning, and then increasing the dosage as you feel comfortable for about three to four months until the condition improves. It’s believed that slowly increasing the dosage helps yeast die off effectively and won’t shock your system into producing even more of an autoimmune reaction.
Caprylic acid is generally recognized as safe when taken in capsule form, and little to no side effects have been reported at these levels. Large amounts of caprylic acid mixed with other medium-chain triglycerides have caused gastrointestinal problems in a small number of people, but this isn’t common and is generally nothing to worry about. One thing to note is that capsules of caprylic acid aren’t recommended for breastfeeding or pregnant women because they can cause some nausea and aggravate existing
Friday, 5 August 2016
The 5 Worst Artificial Sweeteners
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 1950s, 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. (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, 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)
What’s the difference between a nutritive sweetener and a non-nutritive sweetener? Caloric content. Nutritive sweeteners contain calories while non-nutritive sweeteners have zero calories or are virtually calorie-free. No calorie sweeteners may sound like a good idea when you look to lose weight, but they aren’t. Their side effects far outweigh potential benefits of a low-calorie sweetener, and they are actually linked with weight gain, not weight loss.
Holly Strawbridge, former editor of Harvard Health, points out that while FDA studies have “ruled out cancer risk” for non-nutritive sweeteners, all of the studies conducted were based on significantly smaller doses than the 24 ounces a day average of diet soda. (3) As portion sizes continue to grow out of control with 30-ounce, 40-ounce and even 50-ounce fountain sodas, it’s vital to recognize that these portions have not been evaluated for their safety.
In addition, another study on the effects of artificial sweeteners on atherosclerosis found that daily consumption of drinks with artificial sweeteners creates a 35 percent greater risk of metabolic syndrome and a 67 percent increased risk for type 2 diabetes. (4) Atherosclerosis is when plaque builds up inside the arteries leading to strokes, heart attacks and even death. (5)
There is additional evidence that links artificial sweeteners to the development of glucose intolerance and other metabolic conditions that result in higher than normal blood glucose levels. (6) According to a study published in Trends in Endocrinology and Metabolism, frequent consumption of sweet-tasting, non-caloric foods interferes with metabolic function.
Common Artificial Sweeteners
Here are five of the most popular (and dangerous) artificial sweeteners on the market today. They can severely harm your health. First, it’s important to be able to recognize artificial sweeteners on the labels of pre-packed and processed foods. Check all ingredient labels carefully for the following.- Aspartame
- Acesulfame potassium
- Saccharin
- Sucralose
- Xylitol
Where Dangerous Artificial Sweeteners Hide
People are often surprised at how often dangerous artificial sweeteners are included in prepared foods, medications and beverages. Here are a few surprising examples of where to check for the dangerous sweeteners mentioned above.- Toothpaste and mouthwash
- Children’s chewable vitamins
- Cough syrup and liquid medicines
- Chewing gum
- No-calorie waters and drinks
- Alcoholic beverages
- Salad dressings
- Frozen yogurt and other frozen deserts
- Candies
- Baked goods
- Yogurt
- Breakfast cereals
- Processed snack foods
- “Lite” or diet fruit juices and beverages
- Prepared meats
- Nicotine gum
5 Worst Artificial Sweeteners
Again, please avoid these artificial sweeteners. There are plenty of natural, healthy sweeteners available that provide essential nutrients and taste great.- Aspartame (Equal, NutraSweet, NatraTaste Blue)
- Sucralose (Splenda)
- Acesulfame K (ACE K, Sunette, Equal Spoonful, Sweet One, Sweet ‘n Safe)
- Saccharin (Sweet ‘N Low, Sweet Twin)
- Xylitol, Sorbitol
To Diet Pepsi consumers, removing aspartame is their No. 1 concern. We’re listening to consumers. It’s what they want. (7)This does not make diet sodas with artificial sweeteners any safer. Sucralose and Ace-K both have dangerous side effects; Pepsi is switching the formula not for the health of its consumers — after all, they are keeping Diet Mountain Dew exactly the same — but because consumers are aware of the dangers of aspartame.
Unfortunately, the general population isn’t as aware of the dangers of sucralose and Ace-K, and PepsiCo believes that this change in formulation will increase sales. Don’t be tricked by marketing ploys; aspartame, sucralose and Ace-K are all bad for your health.
1. Aspartame – (Equal, NutraSweet, NatraTaste Blue)
The U.S. Food and Drug Administration approved aspartame nearly 35 years ago. It’s currently used in more than 6,000 consumer foods and drinks, and over 500 prescription drugs and over-the-counter medications. It hides in places we don’t expect! Because aspartame isn’t heat-stable, it’s typically found in drinks and foods that haven’t been heated.
According to a recent study published in the American Journal of Industrial Medicine, “A re-evaluation of the current position of the international regulatory agencies must be considered an urgent matter of public health.” This recommendation is due to the study’s findings that aspartame has carcinogenic effects. (8)
This study found that aspartame may impair memory performance and increase oxidative stress in the brain. In addition, if you are pregnant or nursing, avoid this dangerous artificial sweetener at all costs. A recent study points to alarming news for women who consume artificial sweeteners during pregnancy or while breastfeeding. It appears that aspartame, in particular, can predispose babies to metabolic syndrome disorders, and obesity, later in life. (9)
Common side effects of aspartame include headaches, migraines, mood disorders, dizziness and episodes of mania. Comprising phenylalanine, aspartic acid and methanol, these substances can stay in the liver, kidneys and brain for quite some time.
2. Sucralose (Splenda)
Sucralose, derived from sugar, was originally introduced as a natural sugar substitute. However, in reality, it’s a chlorinated sucrose derivative. Yes, chlorine, one of the most toxic chemicals on the planet! Sucralose was originally found through the development of a new insecticide compound and wasn’t originally intended to be consumed.
At 600 times sweeter than sugar, it’s easy to see how the use of sucralose, or Splenda (!), can contribute to an addiction for overly sweet foods and drinks. In June 2014, the Center for Science in the Public Interest placed Splenda in its “caution” category, pending a review of a medical study that found it could be linked to leukemia in mice.
A study published in the Journal of Toxicology and Environmental Health found that cooking with sucralose at high temperatures can generate dangerous chloropropanols – a toxic class of compounds. Human and rodent studies demonstrate that sucralose may alter glucose, insulin and glucagon-like peptide 1 levels. Last but not least, it isn’t biologically inert, meaning that it can be metabolized and have a toxic effect on the body. (10)
3. Acesulfame K (ACE, ACE K, Sunette, Sweet One, Sweet ‘N Safe)
Composed of a potassium salt that contains methylene chloride, Acesulfame K is routinely found in sugar-free chewing gum, alcoholic beverages, candies and even sweetened yogurts. It’s often used in combination with aspartame and other noncaloric sweeteners.
ACE K has undergone the least amount of scientific scrutiny even though long-term exposure to methylene chloride, a main chemical component, has been shown to cause nausea, mood problems, possibly some types of cancer, impaired liver and kidney function, problems with eyesight, and perhaps even autism. (11)
In addition to sweetening foods, it’s becoming increasingly popular as a “flavor enhancer.” ACE K is heat-stable and routinely found in highly processed foods and baked goods. The human body can’t break it down, and it’s believed to negatively affect the metabolism.
4. Saccharin (Sweet ‘N Low)
In the 1970s, saccharin and other sulfa-based sweeteners were believed to possibly cause bladder cancer, and it was required to carry the following warning label: “Use of this product may be hazardous to your health. This product contains saccharin, which has been determined to cause cancer in laboratory animals.” (12)
The FDA removed this warning, but many studies continue to link saccharin to serious health conditions. Sadly, it’s the primary sweetener for children’s medications, including chewable aspirin, cough syrup, and other over-the-counter and prescription medications. It’s believed that saccharin contributes to photosensitivity, nausea, digestive upset, tachycardia and some types of cancer. (13)
5. Xylitol (Erythritol, Maltitol, Mannitol, Sorbitol and other sugar alcohols that end in –itol)
Sugar alcohols aren’t absorbed well by the body and cause an allergic reaction for those who have a sensitivity to it. In addition, it has gastrointestinal side effects that include bloating, gas, cramping and diarrhea. Its laxative effect is so pronounced that it’s actually part of the chemical makeup for many over-the-counter laxatives.
Even though these sweeteners have been on the market for decades, pregnant and breastfeeding women should select a natural sweetener instead. WebMD states: “Not enough is known about the use of xylitol during pregnancy and breast feeding. Stay on the safe side and avoid use.” (14)
Special note to dog owners: Sugar alcohol-based artificial sweeteners are a life-threatening toxin to dogs. Be mindful of breath mints, candies, sugar-free gum, frozen desserts and other foods when your pets are around. (15)
Healthy Alternatives to Artificial Sweeteners
So, what are your options when you have a sweet tooth? All natural sweeteners — including maple syrup, coconut sugar, stevia, fruit purees and raw honey — are great, healthy substitutions. Keep packets of stevia with you so you don’t have to resort to artificial sweeteners provided by restaurants and cafes.Start working to retrain your palette to enjoy the natural sweetness of foods, not added sweeteners. Try adding other flavors like tangy, tart, warm and savory to please your palette. For example, vanilla, cocoa, licorice, nutmeg and cinnamon enhance the flavor of foods, so you need less sweetness.
When you crave a sweet drink, try homemade infused waters or even my Watermelon Agua Fresca. It’s a light, sparkly and refreshing drink packed with nutrients and natural sweeteners. Start sweetening your ice tea with honey, coconut sugar or even maple syrup for a twist.
For a special (and healthful) treat, try my Peppermint Patties sweetened with honey and packed with all the health benefits of coconut oil. Be creative and experiment with new foods, healthy sweeteners and added flavors that keep you satisfied.
America’s obesity epidemic continues to grow, and it coincides with an increase in the widespread use of non-nutritive artificial sweeteners including aspartame, sucralose, saccharin and sugar alcohols.
Research shows that artificial sweeteners don’t satiate you the way real foods do. Instead, you end up feeling less satisfied and more prone to eating and drinking more, resulting in weight gain, in addition to potentially suffering dangerous side effects associated with artificial sweeteners. (16)
While I truly believe that everyone should avoid artificial sweeteners, it’s particularly important for children and women who are pregnant or breastfeeding to refrain from these sweeteners. The risk is simply too great.
Eat Right, Live Right!
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