Sweeten without getting hurt



Let's find out what types of sugar are bad and how to replace them with natural sweeteners .

The enemy of the organism: white sugar

We immediately highlight something that many of you readers already know: white sugar is poison . It hurts for two main reasons (along with many related ones):

  • Raise insulin;
  • Promotes diabetes.

In itself, sugar in its natural state would simply be derived from sugar beet or sugar cane made up of two simple sugars: glucose and fructose. All subsequent processes (purification with lime, carbonation, sulfitation, filtration) create the poison that is on sale for everyone .

When you take sugar, it enters the blood, already 5 minutes after taking it and goes to stimulate insulin, the hormone that presides over the synthesis of fats. The intestine is fatigued, the whole organism is affected. You enter the acidosis process. In practice, the "system" can no longer rely on insulin and then you go to "eat" the stocks of B vitamins and PP and amino acids. Hyperacidity is unleashed .

The first reserve that is called into question is that of calcium, when a similar alteration of the acid-base system occurs. Here are possible cavities appearing on the horizon and paving the way for osteoporosis symptoms .

The body produces a greater quantity of triglycerides and this increases the predisposition to arteriosclerosis and diabetes.

Sweets without sugar? Here are 3 simple recipes

Other enemies: aspartame, saccharin and acesulfame-K, the fake raw sugar

Aspartame is found in dietary foods, carbonated soft drinks, chewing gum, but is also present in pharmaceutical products and synthetic vitamins. Some very sensitive individuals react immediately with strong allergic reactions, headaches, convulsions, lymphomas and neoplasms. Inside the aspartame we find 10% of methanol, a toxic poison that is released in the intestine when the methyl group of aspartame goes to meet the chymotrypsin, a specific enzyme.

Main responsible for urinary tract cancer - according to a study by Canada's Health Protection Branch, saccharin is another enemy to beware of. Inside is cyclamate, highly toxic and carcinogenic.

Acesulfame-K is also increasing insulin production . Also called acesulfame potassium, it has a sweetening power equal to 160-250 times that of sucrose, equal to that of removing, 4 or 5 times higher than that of cyclamate and equal to half of saccharin.

Beware of raw cane sugar (not integral) . Beige in color, as it does not undergo the process of bleaching, it is formed of crystals of the same regular shape: it is often sold as raw sugar, but in reality it is "masked" with molasses and caramel coloring.

It does not contain any type of vitamin or mineral, it only supplies "empty" calories, it is essentially a food that is already dead, just like white sugar.

Discover stevia, properties and how to grow it

Valid natural sweetening alternatives

After this terrifying scenario, here are some solutions for those you really love.

  • Raw cane sugar : how to recognize it? It is darker and grainier than the non-integral one. Obtained from sugar cane crushed using traditional methods; the resulting juice is boiled and filtered, dried and powdered. Rich in potassium, vitamins of group B and PP. It has a lower caloric level and a healing power (especially the Panela, Dulcita, Mascobado typology).
  • Cereal malt : an extraordinary remineralizing. It derives from the cooking of the cereal with the addition of sprouted barley. Contains maltose, dextrin and mineral salts. Its sugars are slowly absorbed and among the minerals we mention: calcium, iron, magnesium. On sale you will also find products bearing the inscription: "malt extract of ..."; do not give in, these products are insulin's enemies, they make it reach dizzying levels.
  • Coconut palm sugar: natural sweetener that is becoming increasingly popular. It has good nutrients and a relatively low glycemic index.
  • Plama sugar: not to be confused with coconut sugar or coconut palm sugar, it is hand-made by binding the flower buds, then lightly beaten by hand with a stick and then cut at the apex to let the juice or sap flow out sweetish : rich in minerals and trace elements, it has a low glycemic index and 100 grams of product bring about 380kcal
  • Miracle fruit: thanks to the presence of a substance called miracolin, it acts on the taste receptors transforming into sweet the taste of any food eaten following its consumption within an hour, however bitter or sour it may be
  • Stevia: is a small plant native to South America and used by local curanderos; today it is known for its high sweetening power and is free of calories. It belongs to the Compositae or Asteraceae family and is easy to grow and self-produce.
  • Fructose: a friend of blood sugar, it keeps it low. It is obtained from the juice produced by the concentration of the fruit and not by its filtration. It brings in vitamins and minerals in quantity.
  • Maple syrup : derives from the sap of the trunks of Acer saccharum and Acer rubrum, plants originating in Canada. Maple syrup purifies and supplies calcium, iron, vitamins B1, potassium.

We always remind you that the greatest sweetness can be found in looks, in seeking contact with people, in feeling kindness that starts from the heart and moves the hands, the mouth.

Stevia, which contraindications of the natural sweetener?

You can learn more:

> Properties, calories and nutritional values ​​of whole cane sugar

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