Chemical Sweeteners vs Natural Sweeteners For Energy

     Stevia is an herb and a sweetener worthy of consideration for your health.  It is found in the jungles of South America. It  has been used for centuries in Brazil and Paraguay, and even used since the 1970's in Japan.  The Stevia plant grows to a height of three feet.
    
     At about 300 times sweeter than sugar one packet replaces two teaspoons of sugar. It can be purchased in packets and in liquid form.  A can of the pure Stevia extract may contain 900 servings in drinks for home use.  One can may last two years if used in drinks only.  Though Stevia may prove expensive if used for baking.

    A great bit of news is that It's appropriate for children and for diabetics.  Also it makes an awesome lemonade.

     Cargill produces their brand of Stevia named Truvia.™   They pluck from a particular Stevia plant and use the Rebiana for it's leaves from which come the sweet compounds. The leaves are dried and taken to a packing station where they are baled. Then the leaves are steeped to extract the sweet compounds and later purified to isolate the truest taste of the Rebiana.  It has zero calories.

     Merisant markets their version called PureVia,™ their process is very similar to Cargill's and they use ethanol to purify their extract  from the Stevia plant called "Reb A" and it has the authentic texture of sugar but zero calories.  PureVia™ is used by PepsiCo™

Stevia products no longer have a licorice aftertaste as was the case when Stevia was initially offered for consumers.

     Chemical sweeteners are hooking their victims like an illegal drug.  It would be wise to stay away from Aspartame.™ primarily because it becomes a formaldehyde at 86ºF, therefore if your body maintains a temperature of 98ºF to survive then it would also produce this formaldehyde in your body. The results sounds bad and they are bad.

     Saccharine causes the same fate for rats.

    Sucralose goes by the name Splenda™, it is 600 times sweeter than sugar, and is younger than both Saccharine, and Aspartame.  However, it is found in many foods and is permitted for use in over 60 countries worldwide.

     Xylitol™ is rather tasty and is very similar to the taste of sugar. However, overuse can result in diarrhea.  It was first popularised in Europe as a safe sweetener for people with diabetes.  It's home is in Finland.  The product is really expensive so it doesn't find it's way into the majority of households.  Although it is used in the some of the sugar-free Hershey's chocolate, and several other concoctions.  It is a tooth-friendly sweetener.

     Erythritol™ is found in Zsweet® since 2005, and it is easy on the body and it is expensive too.
  
     Agave is thick liquid like honey, and it requires a lot to sweeten anything,  this does affect the blood glucose to a small degree.
  
     Honey does affect blood glucose and it is less refined.  It requires very little to sweeten to taste, and molasses affects the blood sugars heavily too, also it is loaded with iron.
  
     Go for the natural option "fruits" yeah this is a good option, because the body knows what to do with it.
And it's still okay to use fruits with Stevia to make the fruits a little sweeter if you were to create a strawberry shake or use it plain yogurt.

• Refined sugar is a bad thing.  And your body NEVER needs it to continue working. 
• It can act like a drug in your body by knocking your body out of homeostasis ( a natural balanced state ).  
• The body can build up a tolerance to sugar  demanding more of it to feel the same rush or energy 
• The body can build a dependency causing cravings and even withdrawal symptoms from a prolonged use followed by a sudden stop in the use of sugar.
•  The body constantly battles to maintain the blood / glucose levels anyway - before refined sugars.
• Americans currently consume a toxic amount of sugar each year, month, and day of the week.

     When the blood sugar is out of norms it is called Hypoglycemia ( abnormally low glucose ) Hyperglycemia ( abnormally high glucose ).
  
     Turbinado raw sugar differs from refined white sugar in that is is obtained or crystallized from the initial pressing of sugar cane.   In the United Kingdom recipes call for demerara, and in the United States it is known as turbinado.  It's character has large light brown crystals.

     Sucrose is just a fancy name for sugar in case you were looking for it here.

  

Stay Healthy,


Keep it Rolling!


Taking action is the key to improving YOU! Just do it!