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What is Xylitol?
February 09, 2014 08:50 AM
What is Xylitol?
Xylitol is a 5-carbon Sugar Alcoholic recognized even more particularly like a polyalcohol (polyol) and it has already been getting used because the 60's. You can find this within nourishments with regard to unique nutritional reasons as well as a number of without having Sugar goodies, candy, mints as well as biting down hard gums.
Erythritol - The Healthy Sugar
February 07, 2014 05:00 PM
What is erythritol
Erythritol is a naturally occurring sugar found in tree grown foods, for instance melons and grapes. Simply because Monk Fresh fruit is almost two hundred occasions sweeter compared to Sugar, all of us very carefully blend this along with Erythritol to let you make use of Norbu like a tea spoon with regard to tea spoon replacement for Sugar.
Erythritol is among the organic Sugar Alcohols. This occurs normally inside a couple of items from the dirt nourishments. The idea whenever industrially ready it's made from sugar through fermentation having a candida called Moniliella pollinis.
Sugar Alcohols aren't because fairly sweet because desk Sugar (sucrose) as well as include less calories from fat compared to sucrose. Additionally they do not metabolize through dental germs, henceforth trigger absolutely no teeth rot. There are many Sugar Alcohols as well as a number of them are used because sweeteners, for example xylitol as well as sorbitol, within Sugar free of charge nourishments.
What Makes St Johns Wort Good For Depression And Anxiety?
September 18, 2012 09:18 PM
St Johns wort
St Johns wort is a particular plant species. Firstly, in ancient Greek the medicinal uses of St Johns wort are recognized. It is an herb with yellow flowers. It contains active ingredients like flavonoids, anthrancenes, volatile oil and Sugar Alcohol which are used for medicinal purpose. St Johns wort binomial name Hypericum perforatum is also considered as wild plant, herb and weed. The other common names for this plant are Amber Touch-and-heel, goat weed, Klamath weed, Rosin rose and Tipton weed. As it is an herb its leaves and flowers are used for medicinal purpose.
What is St Johns wort?
St Johns wort is considered as a medicinal plant. It has yellow flowers which are used for medical purposes in various parts of the world. It is an herbal remedy to treat depression. This medicinal plant is also used for migraine, headache, muscle pain, chronic fatigue syndrome. It is also used for cancer and HIV/AIDS. St Johns is known as natural herbal remedy for mild to moderate depression. This highly valuable contains a chemical known as hypericin which effects against depression. This chemical act as mediatator in the nervous system which control the mood.
Does St Johns worth help depression? Depression has now become a common problem in humans now days. Due to the side effects of antidepressant medications, people are frequently moving towards natural remedies. St John wort is a complete health booster for the entire nervous system. It is recommended as a useful herbal remedy. It is scientifically proven that this particular plant is effective for mild to moderate depression. It has been used to treat mental disorders. St John wort is commonly used for depression and the conditions which are responsible depression such as anxiety, tiredness and sleep disorders. In most of the countries it is widely prescribed for depression. Wort is beneficial to people with mild depression but it is less effective on major depression.
St Johns wort medicinal properties:This medicinal plant is a powerful medicine.It is effective and well tolerated by the patients.You can feel yourself improving within the first week of usage of St John wort.As it is well tolerated by the patients, you can see fast results with fewer side effects.It decreases anxiety related to depression.It includes medicinal properties like antibacterial, anti inflammatory, antiviral, antidepressant and pain relieving.Traditionally it has been used to cure burns, headache, wounds, etc.
Though this is a powerful and remarkable medicine for treating mild to moderate depression, but still there is a question in the mind of health experts regarding major depression? In accordance with this, medicinal wort is less effective for the people who are taking other medications. St John wort is not effective on severe depression as discussed earlier. St John wort causes drug interaction so it might not be the right choice for the people who take other medication. You cannot ignore St Johns Wort, as it is a natural remedy for treatment of depression in spite of having few side effects.
Why is Xylitol So Good for You
May 23, 2011 01:01 PM
Xylitol and Its Health Benefits.
Xylitol is fruit sugar that occurs naturally in fiber-rich plan-based foods, such as berries, oats, and mushrooms. Its sweetness has been compared to table sugar, the disaccharide sucrose to be specific. Unlike simple sugars and most other carbohydrates, it contains much less calories, making it one of the best natural sweeteners. More importantly, it has been associated with numerous health benefits.
The medicinal properties of xylitol were first noted in the second half of the 19th century, when it was introduced as a sugar substitute primarily for individuals afflicted with insulin resistance and diabetes mellitus. It is in fact a hydrogenated form of carbohydrate, which is also referred to as Sugar Alcohol. That being said, it does not impact insulin levels but rather contributes to healthy blood sugar.
Prevents Dental Carries
One of the earliest documented health benefits of xylitol is its role in preventing the formation of dental carries. Also known as tooth decay, dental carries result from the breakdown of hard tooth structure in the presence of bacteria. It is believed that over 90 per\cent of the global population experience caries at least once in a lifetime, with children being more susceptible.
It should be noted that bacteria taking up residence in the mouth cavity rely on fermentable carbohydrates for nutrition. The products of fermentation are acids that are capable of denaturing the mineral content of teeth, leading to rampant dental carries over time. The use of xylitol has been advocated for over a century since it is not fermentable, unlike glucose, sucrose, and fructose, which are almost always found in the human diet.
Fights off Infections
Xylitol has been observed to display disease-fighting properties. In fact, it has been utilized in the treatment of several bacterial and fungal infections. This Sugar Alcohol has long been reported to produce metabolites upon exposure to saliva. These metabolites are organic compounds that interfere with the ability of bacteria to adhere to the tissues of the oral and nasal cavities.
More importantly, xylitol appears to enhance the effectiveness of mucus, antibacterial compounds, neutrophil granulocytes, and various enzymes that often get in contact with pathogens first. Regular intake of xylitol has been effective against oral infections of Candida yeast. It has also been cited in the treatment of ear infections, such as acute otitis media. Not surprisingly, it relieves sore throat.
Regulates Blood Sugar
Xylitol is one of the oldest recommended substitutes to sugar. It has a very low glycemic index, which makes that sugar levels in the blood rise gradually and steadily throughout the day. By so doing, it does not cause an insulin spike or impact blood sugar levels. Xylitol is an ideal source of energy for those who are suffering from metabolic syndrome and those who are following a low-carbohydrate diet.
If you haven’t started xylitol, isn’t it time too?
December 17, 2005 11:56 AM
Sorbitol -Sorbitol is a Sugar Alcohol, or polyol, that is most commonly found in a variety of fruits and vegetables. Many people have taken a keen interest to it as an alternative to conventional table sugar for two primary reasons. First, it is used by the body in a much slower manner than regular sugar is. This is due in part to its lower glycemic rating. Finally, it has fewer calories per gram, making it desirable for anyone interested in reducing the number of calories in their diet. With a taste that’s similar to sugar, Sorbitol is a smart way to sweeten things up.
Erythritol Sweetener Fact Sheet
December 17, 2005 10:48 AM
Erythritol Sweetener Fact SheetNeil E. Levin, CCN, DANLA 11/4/04
LIKELY USERS: People on low-carb diets, People on calorie-restricted diets, People on restricted blood sugar diets, People concerned about dental caries (cavities).
KEY INGREDIENT(S): Erythritol crystals
MAIN PRODUCT FEATURES
A transparent white brilliant appearance, free-flowing crystalline powder. A very clean, sweet taste profile, similar to sucrose with no significant after-taste. The dry form exhibits a strong cooling effect. Has a similar look and taste to sugar. Erythritol will brown like sugar. Sweetness: Only about 70% as sweet as sugar; one teaspoon is equivalent to one teaspoon of sugar in baking measurements.
Fewer calories than white sugar: less than 0.2 calories per gram, only 5% as much as sucrose A Sugar Alcohol that is not a source of “impact carbs” that raise blood sugar Suitable for low-carb (carbohydrate-restricted) diets “Zero” glycemic index sweetener, also rated “zero” on the insulinemic index Does not affect serum glucose or insulin levels. Will not promote tooth decay Laxative effects are unlikely, unlike some other Sugar Alcohols OTHER IMPORTANT ISSUES: No artificial sweeteners, designated as GRAS (generally regarded as safe) status by the FDA. Pesticides: Absent (at ppm level)
AMOUNT TO USE: One or more teaspoons, as desired. 1.5 teaspoon has about the sweetness of a teaspoon of sugar.
SYNERGISTS: Flavor mixes well with other sweeteners, can be blended with them to “cut” them and improve their flavor.
CAUTIONS: Large doses are unlikely to have a laxative effect, unlike most other Sugar Alcohols. Doses of 1 gram per kilogram (2.2#) of body weight, equivalent to 68 grams per 150-pound adult, are typically well tolerated by adults. No other known cautions.
December 17, 2005 10:45 AM
Erythritol - Since the early 1990’s, the popularity of this white crystalline Sugar Alcohol has steadily increased, and is now becoming the norm among many consumers and businesses alike. With a sweetness that is approximately 70% that of sucrose, a non-hygroscopic texture to prevent clumping and easy digestibility, it’s no surprise that so many have turned to this completely safe polyol. In addition, Erythritol is completely safe for teeth, extremely low in calories, won’t raise blood sugar levels, has zero “impact” carbohydrates and is one of the most easily digested of all Sugar Alcohols.
Erythritol Natural SweetenerMany of you have been made well aware of the many dangers imposed by the over-consumption of conventional sugars and artificial sweeteners. So have we. And that’s why we’re so excited to introduce new Erythritol. Since the early 1990’s, the popularity of this low-calorie, white crystalline Sugar Alcohol has steadily increased, and is now becoming the norm among many consumers and businesses alike. With a sweetness that is approximately 70% that of sucrose, a non-hygroscopic texture to prevent clumping and easy digestibility, it’s easy to see why so many are turning to this completely safe polyol.*
One of Erythritol’s most unique characteristics is its incredibly low caloric content. While polyols are generally known for being low calorie by nature, Erythritol exemplifies this characteristic, and contains just 0.2 calories per gram.
Safe for Teeth
Erythritol is non-cariogenic, and does not metabolize the oral bacteria that break down sugars and starches needed to produce the acids that lead to cavities and decay. In fact, the FDA recently released a qualified health claim stating that polyols including Erythritol “do not promote tooth decay”.*
Won’t Raise Blood Sugar
Several studies have suggested that Erythritol won’t raise blood sugar or insulin levels, and may therefore be a safe alternative to sucrose-based foods designed especially for diabetics.*
Based on the small size and unique molecular structure of Erythritol, it is easily absorbed by the small intestine. As a result, gas and laxation are far less likely in comparison to sucrose.*
Zero Impact Carbs
As one of only two polyols that carry a glycemic index of zero, Erythritol has zero “impact carbohydrates”.*
Truth in Labeling
June 14, 2005 10:44 AM
Truth in Labeling by Diane Stanton Energy Times, June 14, 2004
Do you or don't you read food labels when you shop? If you don't, you're missing out on a prime source of information about your meals. If you want control of your health, focus on package labels and pick your foods carefully.
The large print on food labels focus on what are called macronutrients: carbohydrates, fat and protein. Some of the smaller categories convey information about vitamins, fiber, and minerals, as well as the totals of fat and saturated fat contained in food. So, you have no excuse for claiming ignorance about your diet: the truth is in the labels.
Food labels can be confusing to the uninitiated. Go into a big food store and you can be faced with what seems to be a forest of food information: more than 15,000 labels. Add to that fact that every year more than 30,000 new food products can be introduced to the marketplace, and what you're faced with is a jungle of food labels.
That overwhelming wealth of food label information doesn't mean you should throw up your hands in dismay and give up reading and deciphering labels. You should arm yourself against that sea of labels with knowledge and, by understanding them, end your confusion and build your health.
A hundred years or so ago, food labels were only required to list the name of the food contained inside the package. The contents, quality and processes used to make the food were often a mystery. Little or no disclosure to consumers was made about how their food was created.
By the early 1920s, the federal government, via the Food and Drug Administration (FDA), began requiring food companies to list the net weight of food on labels as well as the names and addresses of food processors and distributors. Finally, by the 1970s, listing basic nutritional information was mandated in a uniform way so that shoppers could have some basis for comparing foods. Then, in 1990, the Nutrition Labeling and Education Act made major alterations to the kinds of labels that had to be included on food packages.
The FDA and the US Department of Agriculture (USDA) required significant changes to food labels that were supposed to make it easier for consumers to eat healthier diets. The labels requirements of 1994 included five major changes:
Consumer questions regarding food labels have led researchers to look into ways to help shoppers comprehend what food labels tell them. These studies are designed to help consumers match up their nutrition requirements with the foods they buy.
For instance, at the University of Illinois at Urbana-Champaign, scientists have devised a label tool called See It, Do It, Teach It to help people improve their diets through comprehension of food label information. " One of the goals of the project was to help...teenaged girls and menopausal women understand how they can get the daily requirement for calcium into their diet in order to help prevent osteoporosis," says Karen Chapman-Novakofski, PhD, associate professor and nutritionist in the school's College of Agricultural, Consumer and Environmental Sciences.
According to the See It, Do It, Teach It program, you should think of food labels as consisting of two sections:
" Much more attention has been paid to what people should limit rather than the nutrients needed. The average consumer doesn't know, for instance, how much vitamin A 10% of the Daily Value is, or how much calcium 25% of the Daily Value is," Dr. Chapman-Novakofski says.
Upping Calcium Intake
In their eight-week study of people's calcium consumption (Journal of Nutrition Education and Behavior 4/04), the University of Illinois research team found that people didn't know how much calcium was in the food they ate.
After the initial part of the study, in which participants were shown how to look for calcium on labels, "the post-test revealed that the participants significantly increased their calcium intake to 821 mg per day, up from 372 mg per day," notes Dr. Chapman-Novakofski.
" That's a lot closer to the daily requirements of 1,200 mg per day for men and women over 50, 1,000 mg for men and women aged 19 through 50 and 1,300 mg per day for [youths aged] 9 to  years," she adds.
Parts of the Label
The first item at the top of a nutrition food label tells you the portion size that the label measures. An important point to remember: these sizes are determined individually by each manufacturer. Consequently, all of the other values on the label are measured per portion.
So, if you are comparing foods made by two different companies that employ very different portion sizes in their nutritional calculations, your label comparisons may be complicated.
Another fact to be aware of: the listed portion size may be an odd division of the food within the container and not reflect a common-sense division. For instance, some food packages are labeled as containing 2.5 portions.
And, to make things even more interesting, small boxes of candy that you might think contain barely enough for one helping may be labeled by the manufacturer as having two or more portions. As a result, if you eat the whole box, you often have to at least double the number of indicated calories, etc. to figure out the nutrients and calories you are consuming.
The section of the label that notes calories, calories from fat and percent daily values is listed under the portion size. Here you are told how many calories you consume when you devour one portion and how many of those calories are derived from fat.
This label focus on fat originated when consumers and dietitians were very concerned about Americans' fat consumption and hadn't yet switched their focus to carbohydrate consumption as a prevalent dietary health priority.
Also included on the label: the daily value percentages aimed at showing you how much out of a total day's intake of various nutrients a portion bestows upon you.
These percentage numbers are based on a theoretical analysis of a diet that contains 2,000 or 2,500 calories a day. (A notation at the bottom of the label tells you whether the calculation is based on 2,000 or 2,500.)
If you've been eating a low-carb diet (or are planning this type of diet), the section of the label that lists carbohydrates may be especially useful. Under this heading, the label lists the totals for fiber and sugar.
No matter what diet you are on, dietary fiber is desirable, since it represents indigestible carbohydrates that both pass through you without conveying any calories and keep beneficial bacteria in your digestive tract healthy.
Most people want to limit their sugar totals, however, since this nutrient may raise your risk of being overweight and, when you eat a lot of it, may contribute to immune problems.
Interestingly enough, when food chemists compute what is in food, they perform lab tests known as assays to distinguish its ingredients. (The manner in which these tests are performed are very strictly regulated by the FDA.)
In fact, just about every nutrient listed on a food label is determined by laboratory test except for the carbohydrate content: the amount of water, fat, crude protein and ash are determined this way. But the total carbs are computed by simply subtracting the total of the other ingredients from the total amount of food, a kind of process of elimination.
So while fat and protein are measured with precise lab tests, carbohydrate totals are figured by the leftovers. (The water and ash, by the way, are not usually listed on food labels.)
Within the general carbohydrate group, are several categories of carbohydrates that produce very different effects in your body. These categories can be divided into sugar, Sugar Alcohols, dietary fiber and a collection of various chemicals that include organic acids, flavonoids, gums, lignans and others.
According to the FDA, the food label only has to list the total carbs, sugar and dietary fiber. But some food companies now list things like Sugar Alcohols.
Blood Sugar Effects
Not all of these types of carbohydrates behave the same way in your body. For example, when your body digests table sugar, it turns immediately into blood sugar. So sugar and most other carbohydrate is what we call "digestible carbohydrate." Other carbs, such as Sugar Alcohol or glycerine, can be digested but do not turn to blood sugar. Still others, such as dietary fiber, are indigestible and pass through your body without impacting your blood sugar level.
To date, the FDA has not focused on these important biochemical differences and treats all carbohydrates alike. This means that when you look at a food label, you do not see a number for the carbs that impact your blood sugar level. To do so, simply subtract the number of grams of fiber from the total number of carbohydrate grams.
Recently, the phrases "low carb," "net carb" and "impact carbs" have begun to appear on food labels. These are not defined by the FDA; they were put on labels by by companies to help consumers pick out foods that are acceptable on low-carb diets. To arrive at the total of net carbs, food companies subtract the total amount of fiber and Sugar Alcohol from the total carbohydrates.
Since the body cannot digest fiber, this nutrient (which is still important for good health) is not calculated into the total amount of carbohydrates. As for Sugar Alcohols, while-technically speaking-these are carbs and they do have calories, they have little effect on blood sugar and usually are not counted in total carbohydrates.
According to the American Dietetic Association, people with diabetes who are managing their blood sugars using the carbohydrate counting method should "count half of the grams of Sugar Alcohol as carbohydrates since half of the Sugar Alcohol on average is digested.
" Fiber is not digested, however. If the serving of food has more then 5 grams of fiber one should subtract the grams of fiber from the total carbohydrate grams." As you can see, when it comes to food, as in most things, knowledge is power. If you want power over your health, you need power over the food you eat. The road to that power is by reading food labels. What's in the food you're eating every day may surprise you.