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Stevia and Sugar
The SoHo district
of London taught Mabel more about Stevia, a
white herb 200 times sweeter than sugar,
having no carbs or glycemic value. Just a dust in recipes taste
just like sugar. A common condiment in Japan, but dearly protected
from us to learn about in the States. In the States Stevia can
only be sold as a "nutritional supplement" or
perhaps a "flavor" although many Americans are
happily putting it right in their food as do
the people of the orient on a day to day
basis. It can never be sold as a
sweetener or major artificial sweetener
companies would throw a fit. Not to mention
the sugar cane money who would for once team
up with the artificial foes for the
unthinkable. A simple herb. If you want
to research Stevia, do a Google on "Stevia,
too good to be approved." Click
here for Stevia,
the "Nutritional Supplement."
If we are not
made of corn syrup, we are made of
aspartame...
Risking serious advertising dollars TIME
Magazine, August 2006 wrote about
aspartame: "How
Sweet it Isn't."
In quote they say "It's also unclear whether
switching to artificial sweeteners
helps you lose weight, though a glance at
our collective potbelly suggests that it
doesn't. ..." And TIME does not
stand alone with the question raised.
ABC News, Good Morning America is
stepping up to bat "Artificial
Sweeteners, Are They Safe?
as well as
CNN Live making similar observations.
With any luck, someday they will go to bat
for Stevia.
Omnivore's
Dilemma,
by
Michael Pollan is a great read. Pollan
basically discusses Americans are made up of
corn in one way or the other. Corn is
in almost everything we consume, and most of
all, it's cousin--high fructose corn syrup.
Forget "Children of the Corn..." we are
walking corn stalks, as I interpreted
Michael's book. Michael has been
featured on the Evening News with Jon
Stewart. Although a satire news
cast, I feel one of the highest credible
sources up there with TIME Magazine.
Click here for our
Dandel-Aide Diet.
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Agave Nectar Profile: An all
Natural Sweetener
1) Nekutli Agave
Nectar is high in fructose. It
is sweeter than refined sugar
(approximately 1.4 times
sweeter). Fructose does not
stimulate digestive insulin
secretion as do other sugars. It
is less disturbing to the
glycemic index. In common
parlance, it does not create a
"sugar rush."
2) Nekutli Agave Agave Nectar is
produced in three different
grades varying in flavor and
color: light, amber and dark.
The light grade of Agave Nectar
is flavor neutral, enhancing the
natural flavors of coffee, tea,
fruit beverages, baked goods,
fresh fruits, fruit smoothies &
protein drinks, salad dressings,
jams and jellies, ice cream,
yoghurts, and various prepared
foods, without altering their
flavor. This is in marked
contrast with bee honey, malt
barley syrup, and certain other
natural sugar substitutes that
do alter the flavor of the
products they sweeten.
Click
here for more about Agave
Nectar.
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Herbal Teas
About
Harry
Essiac
