★☆☆☆☆
WARNING!
Xylitol, to me tastes closest to sugar and is anti-candida in the sense that you are eliminating the sugar that the candida feeds on.
Art
Saccharin Background
Xylitol: Everything You Need to Know (healthline.com)
Our government is getting a divine reset, so things are going to be amazing in 2023. Get ready for pain in your cheeks from all the smiling he he he : )
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Agave
Maple Syrup
★★★★★
Keep up the great work here (I've learned so much the past two days - Thanks!) and I'll keep telling everyone I know about your site! :)
Healthy Chewing Gum
Find a coconut oil or meat gum and that would be great... Let me know if such a thing is out there
Agave
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Saccharin Background
★★★★★
Saccharin Discovery
sweetness was accidentally discovered by Ira Remsen, a professor at Johns Hopkins University, and Constantine Fahlberg, a research fellow working in Remsen's lab. In 1879, while working with coal tar derivatives (toluene), Remsen discovered saccharin's sweetness at dinner after not thoroughly washing his hands, as did Fahlberg during lunch. Remsen and Fahlberg jointly published their discovery in 1880.[2] However, in 1884, Fahlberg went on to patent and mass-produce saccharin without ever mentioning Remsen. Fahlberg grew wealthy, while Remsen merely grew irate.[3] On the matter, Remsen commented, "Fahlberg is a scoundrel. It nauseates me to hear my name mentioned in the same breath with him". Saccharin was an important discovery, especially for diabetics. Saccharin goes directly through the human digestive system without being digested. It does not affect blood insulin levels, and has effectively no food energy.
The name toluene was derived from the older name toluol that refers to tolu balsam, an aromatic extract from the tropical American tree Myroxylon balsamum, from which it was first isolated. It was originally named by Jöns Jakob Berzelius.
★☆☆☆☆
WARNING!
Saccharin Background
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next day felt a little NAUSEA and had to step up on papapa and betafood, last night I got extremely BLOATED and drank some cranberry juice in the middle of the night. Then I felt TINGLING when I went to lay down last two nights and my ears were RINGING.....:() I woke up with a dry mouth and I drink water in the right amounts for my weight and I felt like my BLOOD SUGER was out of balance. I haven't eaten any junk food in at least 4 days. NOTHING. I don't have high or low blood sugar normally.
Since friday I had to increase the dose of my meds to keep my MUSCLE PAIN symptoms from overwhelming me. Last night was monday and woke up with high blood pressure 135/98, dry mouth , panics and had to call 1-800- 759- 0700 prayer line for help. Finally calmed down but didn't get any sleep. Still feel sick today! My blood pressure is normally at 100/70 ish and my heart was racing.
I'm glad this works for some people and helps their symptoms.... Please be careful... I just assumed since spouse loves it for years on end it would be okay. NOT
A website has all these as side effects for STEVIA. I may need to take some baking soda today in water and neutralize this stuff.
Erythritol
Agave
★★★★★
Now another product that I have found that is really good, no spikes, no fatigue and sweetens without much taste, is agave. Agave, a syrup, is made from a certain type of cactus and the South American Indians and Mexicans have been using it for decades. Just a little goes along way. No turning back from it.
EC: Unfortunately, some agave products have been found to contain maple syrup or corn syrup...
Read this October 27th article in the WSJ: http://online.wsj.com/article/SB10001424052748704335904574497622806733800.html
Stevia Feedback
★☆☆☆☆
WARNING!
Stevia Feedback
Erythritol
I purchase Stevia from Real Raw Food who warned about aspartane being added. But they have the pure stevia. Aspartane has recently been given yet another name because of the lawsuits. Chameleon tactics.
I stay away from everything that costs $$$$, mother nature has lots to offer upon investigation. And it works and heals.
Namaste Om
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Xylitol
★★★★★
It inhibits growth of Streptococcus pneumoniae as well as attachment of Haemophilus influenzae on the nasopharangeal cells.
So as sugars enhance the growth of bacterias, this won't let them adhere to cells. A simplified explanation.
But even more exciting is its beneficial effects for chronic middle ear infections (esp children), and dental health, yeah amazing!!
6 grams a day for dental health as it inhibits the growth of the bacteria in the mouth that cause caries, which allows the appropriate systems to help with the re enamailizing of the teeth. ( check out other dental sites which sell products like chewing gum and toothpaste - bugger off fluoride! ).
It doesn't get used by the body as an energy source. No known toxicity. It has a laxative effect as sugar alcohols are not fully broken down during digestion.
Can make a saline solution with xylitol ( sea salt, xylotol and water, I made a solution of equal teaspoons of each, and gargled regularly for onset of Strep throat). Nasally administered, reduced ear & sinus complaints by 92%.
Medical trials have been done, check out the site.
Cheers Veronica
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Erythritol
★★★★★
I made a 10 percent Xylitol and distilled water solution (no saline) and ran it through my nasal pulsator and felt relief within an hour. Now on my second day I still feel better and made a nasal spray using an old empty nasal spray device.
Xylitol is a natural sugar our bodies create 10mg per day of the stuff!!! It is 5 bucks at whole foods for a decent size container.
Don't believe me...research it yourself on the web...it is a food not a chemical...the FDA says it is just about completely safe (of course nothing is safe used improperly)...thge bacteria think it is their food (sugar) but it is sugar alcohol so they can't metabolize it and the bacteria wash out of your sinuses.
Many people on the web say the above and I have finally gotten some relief and I think this is a safe method and I encourage all nasal sinus sufferers to check it out.
I wish I had read this (my own) "blog" a year ago.
I tried it all...5 rounds of antibiotics...MMS...GSE...tomatoe tea...Xylitol seems like I finally have a clue how to get better.
I do love stevia. I have been using Stevia now for more than 1 year.
Xylitol Feedback
Hey there! Sorry to hear about your little ones. I used to work for a company that sold xylitol products. The reason your little ones got so sick is because xylitol is hydrophylic meaning it draws moisture to itself. When xylitol is used in a large amount in a liquid... like syrup or kool-aid it's going to have a laxative effect on almost anyone regardless of age. I do feel that xylitol is still a good choice as a sugar substitute, just remember that simple rule when preparing food with it. NO LARGE AMOUNTS IN A LIQUID. Cookies, brownies, etc.. you should be fine. Plus you're eliminating the spike in blood sugar and making a good choice for your teeth and gums. Hope this helps!
Sugar Vs Corn Syrup
http://www.nytimes.com/2009/03/21/dining/21sugar.html?_r=1
The New York Times/Dining & Wine Section
By KIM SEVERSON
Published: March 20, 2009
Sugar, the nutritional pariah that dentists and dietitians have long reviled, is enjoying a second act, dressed up as a natural, healthful ingredient.
From the tomato sauce on a Pizza Hut pie called "The Natural," to the just-released soda Pepsi Natural, some of the biggest players in the American food business have started, in the last few months, replacing high-fructose corn syrup with old-fashioned sugar.
ConAgra uses only sugar or honey in its new Healthy Choice All Natural frozen entrees. Kraft Foods recently removed the corn sweetener from its salad dressings, and is working on its Lunchables line of portable meals and snacks.
The turnaround comes after three decades during which high-fructose corn syrup had been gaining on sugar in the American diet. Consumption of the two finally drew even in 2003, according to the Department of Agriculture. Recently, though, the trend has reversed. Per capita, American adults ate about 44 pounds of sugar in 2007, compared with about 40 pounds of high-fructose corn syrup.
"Sugar was the old devil, and high-fructose corn syrup is the new devil," said Marcia Mogelonsky, a senior analyst at Mintel International, a market-research company.
With sugar sales up, the Sugar Association last year ended its Sweet by Nature campaign, which pointed out that sugar is found in fruits and vegetables, said Andy Briscoe, president of the association. "Obviously, demand is moving in the right direction so we are taking a break," Mr. Briscoe said.
Blamed for hyperactivity in children and studied as an addictive substance, sugar has had its share of image problems. But the widespread criticism of high-fructose corn syrup -- the first lady, Michelle Obama, has said she will not give her children products made with it -- has made sugar look good by comparison.
Most scientists do not share the perception. Though research is still under way, many nutrition and obesity experts say sugar and high-fructose corn syrup are equally bad in excess. But, as is often the case with competing food claims, the battle is as much about marketing as it is about science.
Some shoppers prefer cane or beet sugar because it is less processed. High-fructose corn syrup is produced by a complex series of chemical reactions that includes the use of three enzymes and caustic soda.
Others see the pervasiveness of the inexpensive sweetener as a symbol of the ill effects of government subsidies given to large agribusiness interests like corn growers.
But the most common argument has to do with the rapid rise of obesity in the United States, which began in the 1980s, not long after industrial-grade high-fructose corn syrup was invented. As the amount of the sweetener in the American diet has expanded, so have Americans.
Although the price differential has since dropped by about half, high-fructose corn syrup came on the market as much as 20 percent cheaper than sugar. And it was easier to transport. As a result, the sweetener soon turned up in all kinds of products, including soda, bread, yogurt, frozen foods and spaghetti sauce.
But with sugar newly ascendant, the makers of corn syrup are fighting back. Last fall, the Corn Refiners Association mounted a multimillion-dollar defense, making sure that an advertisement linking to the association's Web site, sweetsurprise.com, pops up when someone types "sugar" or "high-fructose corn syrup" into some search engines.
In one television advertisement, a mother pours fruit punch into a cup while another scolds her because the punch contains high-fructose corn syrup. When pressed to explain why it is so bad, the complaining mother is portrayed as a speechless fool.
Audrae Erickson, president of the Corn Refiners Association, said consumers were being duped.
"When they discover they are being misled into thinking these new products are healthier, that's the interesting angle," Ms. Erickson said in an interview.
Although researchers are looking into the effects of fructose on liver function, insulin production and other possible contributors to excess weight gain, no major studies have made a definitive link between high-fructose corn syrup and poor health. The American Medical Association says that when it comes to obesity, there is no difference between the syrup and sugar.
And, Ms. Erickson added, the Food and Drug Administration considers both sweeteners natural.
Dr. Robert H. Lustig, a pediatric endocrinologist at the University of California, San Francisco Children's Hospital, said: "The argument about which is better for you, sucrose or HFCS, is garbage. Both are equally bad for your health."
Both sugar and high-fructose corn syrup are made from glucose and fructose. The level of fructose is about 5 percent higher in the corn sweetener.
Dr. Lustig studies the health effects of fructose, particularly on the liver, where it is metabolized. Part of his research shows that too much fructose -- no matter the source -- affects the liver in the same way too much alcohol does.
But all of that is irrelevant to some food manufacturers, who are switching to sugar as a result of extensive taste testing and consumer surveys.
Other Sweeteners
