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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
