Search Term: " sweeener "

	The Prebiotic Fiber That Can Help You Lose Weight & Detoxify	Darrell Miller	7/28/17
	Banana Tea Recipe For BETTER SLEEP!!	Darrell Miller	5/28/17
	Xylitol, a Healthy and Safe Sweetener.	Darrell Miller	3/12/14
	Benefit Of Stevia	Darrell Miller	10/6/12
	Agave Nectar	Darrell Miller	4/8/10
	Myth: Agave Nectar is bad for you and should be avoided at all cost!	Darrell Miller	4/8/10
	Natural Sweeteners Vs. Artificial Sweeteners	Darrell Miller	4/30/09
	Natural Sweeteners: Which One Should You Take?	Darrell Miller	12/9/07
	Stevia: Sweeten Your Life With Out The Weight Gain	Darrell Miller	11/13/07
	Regulating Blood Pressure Naturally	Darrell Miller	3/28/07
	Erythritol Sweetener Fact Sheet	Darrell Miller	12/17/05
	herbal ephedra the court ruling...	Darrell Miller	10/26/05
	FORMS OF STEVIA	Darrell Miller	7/15/05
	THE FDA AND STEVIA	Darrell Miller	7/15/05
	STEVIA (Stevia rebaudiana)	Darrell Miller	7/15/05
	INTRODUCTION	Darrell Miller	7/15/05
	Alcohol-Free Herbal Extracts	Darrell Miller	6/29/05

Date: July 28, 2017 12:14 PM
Author: Darrell Miller (support@vitanetonline.com)
Subject: The Prebiotic Fiber That Can Help You Lose Weight & Detoxify

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Date: May 28, 2017 12:14 PM
Author: Darrell Miller (support@vitanetonline.com)
Subject: Banana Tea Recipe For BETTER SLEEP!!

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Date: March 12, 2014 09:05 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Xylitol, a Healthy and Safe Sweetener.

What is xylitol

Xylitol is a comprehensively utilized regular sweetening operator that was initially uncovered by a German Chemist in the nineteenth century. The primary crude materials utilized for its assembling are birch trees and corn, however can moreover be processed from plums and berries. It is worth specifying that it is in addition commonly handled in little amounts by the human form. Xylitol is without a doubt not the most well known sugar substitute or nourishment added substance yet that doesn't imply that it isn't an essential one since it pushes various health profits. Researchers began investigating these profits once again a large portion of a century prior and more conceivable solid profits are continuously investigated today. Artificially it is a sugar liquor that has five carbon iotas in its compound structure and this structure is answerable for a large portion of its properties that make it gainful.

Benefits of xylitol

As we specified, xylitol has various profits, yet the particular case that is best thought about is the way that it can avoid dental caries. Research discoveries are strong to the point, that this profit is undeniable. There are numerous instruments that are answerable for this valuable impact. One of them is that dissimilar to sugar and starchy sustenances it doesn't result in an abatement of the ph in the mouth, despite what might be expected it can help kill it. Acidic conditions in the oral pit are valuable for microorganisms like S. Mutans that are the primary driver of dental caries. Moreover, the acids processed can bring about harms to the tooth veneer that ensures our teeth. Other than securing tooth veneer, there are proof that propose it can additionally help restore it. Notwithstanding that, these microorganisms can't age xylitol to handle vitality so as to duplicate, then again sugar is their favored vitality source. At long last, xylitol can extraordinarily diminish the adherence of the organisms on the tooth surface and as a result their capacity to manufacture plaque. All the reasons above help xylitol's tooth day battling profits.

An audit of the experimental writing shows that xylitol conceivably pushes various other health profits. Most importantly it is a low calorie sweetener, having very nearly 40% fewer calories contrasted and table sugar. Notwithstanding that it has a low glycemic record and in this way it could be utilized by diabetics as a sweetening operator without having the alarm of a sudden blood glucose increment. One more profit that has been as of late found from creature studies is that it can build bone mass and the mineral substance of bones. An alternate potential profit is that it can help control candida as has been indicated for the most part by in vitro studies. At long last, there are confirmation that recommend that it can avoid contaminations, for example, Acute Otitis Media in youngsters. In the event that to this you include the way that it has a comparative taste with sugar with no metallic or other trailing sensation it would appear to be one of the best options to sugar.

Other benefits of xylitol

It has been made clear that xylitol has various vital profits. On the other hand, it is paramount to note that it has several minor reactions also. The two fundamental symptoms that could be created by the utilization of xylitol are bloating and looseness of the bowels. These symptoms are created on the grounds that xylitol is ingested by inactive dispersion and happen assuming that somebody expends it above his laxation limit. It is likewise worth noting that the laxation limit can expand over the long run as the physique adjusts to the routine ingestion of xylitol. A couple of extra symptoms like unfavorable susceptibilities have been accounted for however they are not decently archived or affirmed via research information. At long last, most official associations, including the FDA have sanction it as a safe nourishment added substance for people.

Dissimilar to people, xylitol is not alright for pooches and it can bring about serious hypoglycemia and harms to your canines liver that can even prompt passing if untreated. So determine you keep all xylitol holding items far from your canine.

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Date: October 06, 2012 08:09 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Benefit Of Stevia

Stevia

Stevia is one of the herbs that have been in use for a long period in the past to sweeten food and drinks. It has no calories, side effects and it does not contain sugar. Stevia is very helpful to pre-diabetics and diabetics because it does not cause spike of blood sugar. As a natural sweetener, it can also be useful to other carbohydrate-controlled meals.

The research has shown that stevia is very beneficial to the pancreas by improving the sensitivity of the insulin as well it promotes the production of insulin. Stevia also helps to reverse metabolic syndrome and diabetes. If stevia is consumed before meal, it will reduce postpradial level of insulin as compared with sucrose.

Sweetener

Stevia has been used for many years and it is argued by many experts to be safe as it has no harmful effects. It's leaves have been used for the treatment of diabetes mellitus. You should use stevia to sweeten your coffee or tea instead of sugar. It has no effect on the level of blood glucose and it maybe involved in enhancement of glucose tolerance.

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Date: April 08, 2010 04:31 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Agave Nectar

Comments by Craig Gerbore, CEO of Madhava:

Reading through the attack articles and blogs that have surfaced recently one could think that using agave is bad for one's health. These claims are utterly false and misleading. They are extreme views drawn from extreme examples and applied way out of context. They are propagandizing and clearly designed to frighten, not educate. All of the fears and concerns associated with the overconsumption of sugars and calories in general have been unfairly cast on agave.

What is a "healthy" sweetener? One that you use moderately and sensibly.

Health concerns related to fructose and caloric sweeteners are all dependant on the overconsumption of them. All foods have calories and it is the overall consumption of calories that lead to obesity and related issues, not any one food source.

Agave's caloric value is comparable to the other sweeteners in the category. Due to its greater sweetness though, less agave is used compared to the others, so agave actually can reduce caloric consumption per serving. This is due to a higher fructose content. The higher content does not mean higher consumption though, due to the smaller portion used. But, it is not the single serving that matters, it is the number of servings which lead to the overconsumption issues which may result in health concerns.

As a reference point, 9-10 teaspoon servings of agave would be the approximate caloric equivalent of one 16 oz soft drink. With this perspective, is agave really being overconsumed as a choice of sweetener for home use?

Every single health issue which the attackers have tried to associate with agave is really the result of a caloric overconsumption issue. There are no documented issues with normal, moderate consumption of agave or sweeteners in general as part of our everyday diet. For reasons unknown, some have attempted to isolate agave from the real world and real world conditions with the goal of inhibiting agave's use. They play on people's fears, reference false information and fail to address health issues in any meaningful way.

The purpose of this article is to debunk the controversial misinformation surrounding agave. All information debunking the myths and misinformation is based on current science and facts. It is our goal to provide you with useful information so that you can make your personal nutritional choices in a well-informed, science-based manner.

The Agave Controversy: Exposing the fraudulent article by Rami Nagel

By Dr. Susan Kleiner, PhD, RD, FACN, CNS, FISSN

And Craig Gerbore, CEO Madhava

The controversy about agave syrup was manufactured by the publication of a single article on the internet, which has been reproduced and adapted for virtually every other article produced on the internet and other media venues. That article, written by Rami Nagel and published on Naturalnews.com, was highly biased and full of inaccuracies, half-truths and misinformation about agave. Since the Naturalnews.com article has been the sole source of nearly all other popular articles in public media, we want to set the record straight with science-based, reliable information to offer a more balanced resource to those interested in learning more about agave syrup. Who is the author, Rami Nagel?

According to the description on the Naturalnews.com website, Rami Nagel is a "citizen journalist". This means that Mr. Nagel is self-employed, and not employed as an in-house journalist by the website. He wrote and published the article without any editorial or content oversight, and the editor of the website, Mike Adams, makes it clear that the article was not checked for incorrect or inaccurate information or facts. The introduction to the article, written by Mr. Adams, states that readers had written to comment that Mr. Nagel's resources were biased with conflicts of interest due to their financial interests in competing sweeteners, such as brown rice syrup. So even the website editor himself states that the article is not fact-checked, and it is biased and unbalanced.

Who is Russ Bianchi?

The sole resource interviewed for the article is Russ Bianchi, identified by the author as Managing Director and CEO of Adept Solutions, Inc. Mr. Bianchi has clear conflict of interest ties to the sweetener industry. We have documentation of the fact that Mr Bianchi had plans to market a product named Replace. It was to be touted as a low calorie alternative sweetener composed of natural and artificial ingredients! Mr Bianchi was prevented from marketing this sweetener as the result of a lawsuit against him by the owner of the formula.

Mr Bianchi is quoted by Nagel extensively and exclusively. Many, if not all, of his statements are blatantly false or misrepresentations of fact. He is clearly propagandizing against agave nectar.

Was anyone else interviewed for this article?

Yes. Craig Gerbore, president and owner of Madhava Agave Syrup, was extensively interviewed by the author but no parts of that interview were included in the article.

It is important to note that neither Mr Nagel or Mr Bianchi have not made themselves available for questions on their statements since the articles appearance. They remain out of sight and have entirely avoided the controversy their statements created.

What is agave nectar?

The opening line of this paragraph in the article by Mr. Nagel states:

"The principal constituent of the agave is starch, such as what is found in corn or rice."

This is absolutely false. There is no starch in agave. The source of carbohydrate in agave syrup is inulin, a polysaccharide made up primarily of strings of fructose units. Starch is a polysaccharide made up of strings of glucose molecules. They are significantly different, and this difference is why agave syrup is naturally sweet.

The very basis of the argument presented by Mr. Nagel is false.

The Process

The agave plant is a succulent, similar to a cactus. The agave sweetener comes from both the Salmiana agave plant and the agave Tequilana (Blue Agave) which are both organically farmed in Mexico and certified organic by USDA approved certifiers. As the salmiana plant grows it produces a stalk called the "quiote" and when this is removed, a natural liquid called "aquamiel". The liquid is collected from the plant, while Blue agave pinons are harvested and shredded to remove the similar juice. Either can be naturally processed thermally or by enzymes into agave nectar.

The juice of the plant is not naturally sweet. The string of connected fructose units that makes up the major proportion of inulin does not have a sweet taste, but when the fructose units are separated (the process is called hydrolysis) by the addition of an enzyme, similar to digestion, or thermally for most blue agave, the syrup becomes quite sweet. That is the entire processing chain for agave nectar. There are no additives, other ingredients or chemicals in Madhava agave nectar. It is absolutely pure and organic and GMO free.

? Mr. Nagel claims that agave syrup is a "refined corn fructose" similar to high fructose corn syrup. This is absolutely false. There is no relationship between agave syrup and high fructose corn syrup in any way, including the source of the product, or the manufacturing process.

? Mr. Nagel refers to a "confidential FDA letter" from Mr. Martin Stutsman, claiming that agave is fraudulently labeled. We contacted Mr. Stutsman at the United States Food and Drug Administration, and his response made it clear that there was never a "confidential FDA letter". He did publish a public letter referenced in an FDA document as "FDA letter from Martin Stutsman to Dr. Eric

Wilhelmsen (Wilhelmsen Consulting), May 8, 2000", regarding evaporated cane juice, a topic wholly unrelated to agave syrup.

? He continued in his response to us that the paragraph in Mr. Nagel's article inaccurately reflected the substance of his comments in the document.

This link will take you to the original document in which the letter was referenced (reference #2):

//www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm181491.htm

In fact, Mr. Nagel fabricated the entire story of the letter. Mr. Stutsman is a lawyer, not a doctor. The quotes were completely taken out of context from the document, and the quotes never referred to agave syrup at any time. Nagel goes on to further misrepresent Mr. Stutsman's intent in the published document by weaving in other inaccurate information that is thoroughly unrelated to the original document. Mr Bianchi's subsequent statements on labeling issues are false and without merit.

Mr. Nagel is clearly caught red-handed. He has misrepresented the words of a government official, lied about the facts, and twisted the information to achieve his own agenda. This strategy is repeated throughout the article.

? Mr. Nagel continues his deceptive writing by referring to a quote by the late Dr. Varro Tyler in his book, The Honest Herbal. The first line of the paragraph is a direct quote from the book. Nothing else in that paragraph remotely resembles anything else found in Dr. Tyler's book. Mr. Nagel is trying to claim that agave syrup contains large quantities of saponins, and that they can be harmful to health. Here is the debunking of that paragraph:

1. Dr. Tyler does not include the variety of agave plant used for agave syrup.

2. The entire discussion is about the use of the sword-shaped leaves and the stem. Agave syrup is produced from the natural liquid in the plant. The saponins are isolated from the leaves of the plant.

3. There is no documented evidence to suggest agave syrup contains worrisome levels of saponins and the entire rest of the discussion about health dangers is fabricated and false.

Sugars

People are going to continue to consume sweet food and drink. There are only three categories of choice to sweeten food. Those are artificial sweeteners, stevia, or caloric sweeteners from natural sources, sugars.

Most people will not choose artificial. Many will not choose stevia. That only leaves the category of sugars. In this group, agave is a good choice due to its organic quality, ease of

use, neutral flavor, low glycemic index and the fact that less is used to equal the sweetness of the others in the category.

The sweeteners in this category are composed of three primary sugars used to sweeten foods: glucose, fructose and sucrose. These sugars belong to a class of compounds known as carbohydrates. "Saccharide" is a term that denotes sugar, or substances derived from sugar. Monosaccharides are simple or single sugars; disaccharides are derived from two joined monosaccharides and when they are hydrolyzed, or separated, they yield two molecules of simple sugar. Strings of more than two sugar molecules are called polysaccharides. This category includes compounds such as starches, cellulose and inulin.

Glucose and fructose are monosaccharides. Glucose and fructose are found abundantly in nature in fruits and plants. Sucrose is the disaccharide formed by the joining of glucose and fructose, also known as table sugar. When comparing their relative sweetness, glucose is the least sweet tasting, sucrose is next, and fructose is the sweetest of the three sugars, measured as 1.4 times sweeter than table sugar. Because it is so sweet, people typically use less fructose when sweetening foods compared to sucrose.

? In the article by Mr. Nagel he states , "fructose is not what is found in fruit. Commonly, fructose is compared with its opposite and truly naturally occurring sweetener, known as ‘levulose' (made by nature)..."

Another fabrication. In fact, levulose is just another name for fructose. There are various nomenclatures used in the scientific naming of compounds. Fructose and levulose are exactly the same thing; the names are interchangeable. It is no different than if you called your father, "dad", and your sibling called your father, "father". He would still be the exact same person. Fructose and levulose are different names for the exact same thing: a sugar found in nature.

Mr. Bianchi also is quoted to say that the body does not recognize the fructose in agave. This is another false piece of propaganda which demonstrates just how far he is reaching. If this were true, it would have no impact on us. He immediately contradicts himself with the claims of detrimental effects caused by the overconsumption of fructose.

Using Sugars

Sugars can be compared to each other in their ability to raise blood sugar levels by using the Glycemic Index. The scale is set from zero to 100, where low numbers do not have much impact on blood sugar levels, and high numbers raise blood sugar levels quickly. Fructose is very low on the scale. Because agave syrup is high in fructose, it has a rating of 32 or lower. Honey, which has a higher proportion of glucose to fructose, has a Glycemic Index of 58. Sucrose has a Glycemic Index of 68, and glucose, serving as the index standard, is 100.

All sugars, whether fructose, glucose, sucrose or others, contribute 4 calories per gram to our total diet. 1 teaspoon of sugar = 4 grams = 16 calories

In addition to calories, sugars sweeten our foods offering a desirable taste and adding enjoyment and pleasure to our dining. During cooking and baking, sugars allow for browning and the unique consistencies of syrups, candies, frostings and frozen desserts. The varieties of sugars, such as crystallized table sugar, brown sugar, raw sugar, molasses, honey and agave nectar, among others, contribute different properties and flavors to foods.

When you add your own sugar to foods you are in control of how much sugar you use. Most people would never add as much sugar as do the food manufacturers. Moderate amounts of sugar can certainly be enjoyed as part of a healthy diet for an active individual. Natural sugars are easily metabolized and utilized by the body, offering a very efficient source of fuel for physical and mental activity.

Of course, sugars should be used in moderation in the diet. This can control calories and help create a diet that is dense in nutrients.

Impact of sugar on health and disease

? The remainder of Mr. Nagel's article works to link agave syrup with the increased incidence of obesity, diabetes, metabolic disease, and the general rise of morbidity and mortality in the population. This is an overconsumption issue involving far more than the occasional use of agave. Here are the facts:

• Rats that are fed a high fructose diet become obese and will develop the chronic diseases associated with obesity: insulin resistance, diabetes and metabolic disease.

• No one should eat a diet that reflects this type of experimental diet.

• Too much sugar in the diet, whether from fructose, glucose or sucrose, can be unhealthy. Diets high in sugar promote tooth decay and periodontal disease; create an overabundance of calories and a deficit of nutrients. This scenario typically leads to weight gain and the development of chronic disease.

• Active individuals can include a moderate amount of added sugar in their diet without negative health consequences. When calorie intake is balanced with physical activity, sugar serves as an efficient source of fuel for muscles, the brain and the central nervous system.

• According to the World Health Organization (2003), individuals can healthfully include 10% of their daily calories from added sugars. This translates into 200 calories for a 2000 calorie diet, or 12½ teaspoons of added sugar daily. Clearly, one can safely add a couple of teaspoons of sweetener to a cup of tea or coffee, or have a little sweetened food without worrying about their risk of developing disease.

• Agave syrup, which is sweeter than other sugars and low on the Glycemic Index scale, is a good choice to include as one of the added sugars in your diet because you will use less sugar (and therefore fewer calories) and minimally raise blood sugar levels.

Just a teaspoon of agave: the healthy use of sweeteners in your diet

We all want to live healthier and longer lives. Diet and nutrition plays a key role, impacting our health and our ability to perform physically and mentally now and into the future. Food offers us not only sustenance, but also pleasure and enjoyment. Food is present in so many parts of our lives: at celebrations, business events, family events, religious and spiritual occasions, sports outings, the focus of our family meals, intimate dinners, and sometimes just the excuse to socialize.

Sweet foods make us feel good. Sugar allows for the elevation of serotonin in our brains, the "feel good" neurotransmitter that elevates mood, helps us focus, and in the evening, helps us relax and sleep.

Sugar is a source of energy for our muscles, brain and central nervous system. Without sugar our bodies will not function at peak capacity.

Too much sugar, however, is not good. In small amounts sugar energizes us, but in large doses, repeated throughout the day, day in and day out, sugar puts stress on the body. The extra calories can lead to weight gain and obesity, which in time can lead to chronic disease. In the short term, high sugar intakes can lead to a nutritionally deficient diet and a sense of being on an emotional roller coaster.

So be selective about your use of sugars and use them in moderation in your diet. Just like all foods, a variety will enhance the nutritional content of your diet and the flavor and tastes that you can enjoy. Since sugars come in different forms and have different flavors, they can be used most effectively in specific foods and beverages. For instance, agave syrup is liquid and less viscous than honey, making it easy to mix into cold liquids like iced tea and coffee, and is great to add to cold unsweetened cereals for a little sweet taste. Agave's mild flavor allows chefs and bakers to sweeten foods lightly, without overpowering the taste of the dish.

Pay attention to how much sugar is added to your diet every day. Read labels so that you know when sugar is added to manufactured foods. Keep the consumption of added sugars in your diet to no more than 10% of your total daily calorie intake so that you have plenty of room for nutrient dense foods like fruits, vegetables, grains, dairy, protein-rich foods, nuts, seeds and healthy oils.

Remember that nutrition is a science based on facts. We are making great advances in our understanding of the science of foods and nutrition. Beware of people with hidden agendas using fear tactics to influence your choices. Don't take their opinion at face value. What are their credentials? What conflicts of interest do they have? If they do not disclose conflicts, then assume that they are manipulating the truth.

Most of all enjoy food. Think about what you need to eat to promote whole health. Don't overindulge, but don't deprive yourself of the bounty of wonderful tastes, either. Use celebrations as occasions to enjoy your favorite foods and try new ones. A teaspoon or two of sugar easily fits into the diet of an active, healthy person. Agave syrup offers an organic low-glycemic choice for those looking for that option.

Resources for this article:

Charley H. Food Science, 2nd Edition. John Wiley & Sons, New York, NY, 1982.

Figlewicz DP et al. Effect of moderate intake of sweeteners on metabolic health in the rat. Physiology and Behavior 98:618-624, 2009

Johnson RK et al. Dietary sugars intake and cardiovascular health: A scientific statement from the American Heart Association. Circulation: Journal of the American Heart Association, 2009

Tyler VE. The Honest Herbal, Third Edition. Pharmaceutical Products Press, New York, NY, 1993.

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Date: April 08, 2010 04:14 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Myth: Agave Nectar is bad for you and should be avoided at all cost!

Truth:

Agave Nectar attacks have increased recently; this is at a result of its popularity. More and more shoppers are finding Agave Nectar to be an amazing sugar substitute. With this the popularity of blogs and pop up articles have caught on as "Agave" has become a new buzz word such as "Green." The main source of the unfounded attacks on Agave are directly linked to one article written and posted on the web by a "Spiritual Psychologist" with no medical, science, or industry background.

Furthermore, the authors sole "sweetener” expert has direct links to artificial sweeteners discrediting both the author’s creditability and the "experts" motives. Not only does the "expert" have direct links to a potential competing sweetener, but has a history of questionable business practices. The complete disregard for medical, scientific, industry facts by the author and industry "expert" is appalling. Not to mention they should be ashamed for their fear based tactics and questionable ethics. We think it should be noted that the author himself has avoided entirely the controversy he created and has not made himself available to address questions about the errors of fact, the manipulation of information and misstatements included in his article, the purpose of which was not to educate, but an attempt to derail the rising popularity of agave nectar.

Madhava Honey has recently added to our consulting team, Susan M. Kleiner, PhD, RD, FACN, CNS, FISSN. She has written several books on the topic of High Performance Nutrition and worked with groups such as the Seattle Seahawks, Seattle Sonics, Miami Heat, Gatorade Sports Nutrition Speakers Network and a former Educational Advisory Board member of the Gatorade Sports Science Institute. She will be consulting with us and providing Madhava consumers with the facts about Agave Nectar and Fructose in a balanced diet.

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Date: April 30, 2009 10:16 AM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Natural Sweeteners Vs. Artificial Sweeteners

Artificial sweeteners are food additives intended to replace the sweetness of sugar without the calorie intake. There are also natural sweeteners that can replace sugar, so which should you choose? Natural sweeteners such as sugar, honey and grape juice are well known, although there are also the less well known, but much more effective, sucanat and stevia.

Sucanat is dried unrefined cane sugar, and unlike refined sugar retains the molasses. Stevia, on the other hand, is a shrub, native to Paraguay, the leaf of which contains a non-sucrose sweetener, 300 times the sweetness of sugar, and which is not absorbed by the body. It is a sweetener pure and simple, with no proven health issues. It is also Japan's most popular sugar substitute.

Artificial sweeteners have been known for many years, the first and best known being benzoic sulfanide, known to you as saccharin. The health risks of saccharin have been the subject of debate for over 100 years and have yet to be resolved. Studies had shown it to cause cancer in rats, and it was placed on a list of known or suspected carcinogens.

It has been banned for use in the USA, but that was lifted by the FDA in 1991, and in 2000 saccharin has no longer required a health warning label. The issue appears to have been resolved by rats metabolizing saccharin in a way not possible in humans. However, many are still suspicious of it, and if you don't trust a food additive then do not voluntarily consume it.

The top two artificial sweeteners in the USA are sucralose and aspartame. Sucralose, discovered in the UK in 1976, is the less emotive of the two, and is chemically the chlorocarbon trichlorogalactosucrose, produced by chlorination of sucrose and 600 times as sweet. It should be stressed that a chlorocarbon is totally different to a chlorinated hydrocarbon. It is generally considered safe to use, although it is very slow rate of degradation in waste water has raised concerns that concentrations could increase with increasing popularity of the sweetener.

According to' Sweet Deception', the book states sucralose to be discovered during the search for an insecticide, and is produced when sugar is treated with acetic anhydride, hydrogen chloride and trityl chloride among others in the presence of toluene, MIBK and dimethyl formamide among other solvents. Although marketed as coming from a natural source, it is anything but natural.

Aspartame was developed by G.D. Searle, and its approval by the FDA has been a matter of concern for many years. Promoted by Donald Rumsfeld, then CEO of Searle, he "called in his markers" to have the substance approved, which was not one of the more glorious moments in America's history.

It is used in over 6,000 products, most household names, yet was based on "inconclusive and incompetent science" according to detractors. In 1981, on the day of his inauguration, Ronald Regan suspended the powers of the FDA on aspartame, and then a month later appointed a new FDA head, Arthur Hayes, who immediately licensed the substance. Donald Rumsfeld was on President Regan's team.

There is a strong body of evidence that aspartame is toxic to humans, although the official evidence has discredit such studies. Recent evidence that linked aspartame to cancer has been stated as irrelevant to humans. In spite of the concerns, the substance has been approved, not only in the USA but also by the European Union. This might call into question the relevance of studies to humans, but many still believe that commercial considerations are behind these decisions.

In fact, an extensive study carried out by the Italian European Ramazzini Foundation, showed that aspartame can cause a significant increase in cancers and leukemias in rats at well below the doses allowed by the EU or the US. This substance required further study by bodies with no vested interest in the outcome.

Those that believe so point to the stevia situation. This natural sweetener is banned for use as a food additive in the EU, and cannot be sold as sweetener due to the FDA not recognizing it as such. It has also been banned in Hong Kong, even though it is the sweetener of choice in Japan, with no apparent side-effects becoming endemic in that country. The USA might not approve stevia as a sweetener, but it is considering lifting its ban on cyclamate.

Cyclamate was banned by the FDA due to tests on rats indicating a possibly carcinogenic effect, but no more positive than those on aspartame. Cyclamate is permitted in Canada, where saccharin is not, and also in the UK, but not throughout the EU.

It is obvious, then, looking at the various claims and counter-claims, and the conflicting legislation between civilized countries, that the artificial sweetener industry is wrought with uncertainty. In the past, it is almost certain that commercial considerations have come before the health of the nation, and that does not engender confidence.

In fact, the only sane approach to take at this time would be to avoid artificial sweeteners altogether, and stay natural. That is not to claim that natural products are safe to eat - far from it! Many of the most virulent poisons are natural, but the well-used natural sweeteners appear to be safer at this time than any of those artificially manufactured.

There might be objections to this where diabetes is concerned, and Canada, while banning saccharin for normal use, still allows it for use by diabetics. This is the one of the two major bodies that promotes the use of artificial sweeteners: the diabetic lobby and the weight loss lobby.

It is difficult to question the obesity and weight problem that America has while at the same time arguing against the use of artificial sweeteners. However, don't forget that stevia is widely used in Japan with no reported health problems, and stevia is a natural sweetener that is permitted for use as a food additive, and that is not absorbed by the body.

However, there is also a recent 2005 study that has indicated that diet drinks containing artificial sweeteners might fool your body into believing that the sweet taste is promising energy, and when it doesn't materialize, you feel hungry and eat more. This has been supported by animal studies.

These have shown convincingly that the sensation of sweetness induces the production of insulin with resulting hypoglycemia because there is no actual increase in blood sugar. This induces increased food intake. This has been proved with rats, and also proved was the fact that the natural response of eating less at the next meal, after sugary food, was gradually diminished in animals fed non-calorific sweeteners.

The choice is yours, but it would seem advisable to stick to natural sweeteners for the time being, at least until the studies carried out are in concurrence as opposed to offering conflicting results depending upon who is doing the testing.

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Date: December 09, 2007 03:23 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Natural Sweeteners: Which One Should You Take?

There are many natural sweeteners to choose from if you want to avoid sugar, but don’t want any of the artificial sweeteners over which there are a few questions. You can choose from xylitol, luo han, stevia and others, but before discussing these, let’s have a look at the problems with sugar, artificial sweeteners and the American sugar industry.

Sugar as most people know it originates either from sugar cane or sugar beet, though by far the biggest American industry is in the cane. There are many different types of sugar, though that obtainable from cane sugar is sucrose. Sucrose is a disaccharide and carbohydrate, stored by plants as a reserve energy source to be used when needed. Humans cannot directly use sucrose, and it is metabolized in the body to glucose which needs the hormone insulin to help convert it into energy.

Insulin is produced in the pancreas, and a lack of it, or the body’s failure to use it properly, is referred to as diabetes. There are two types of diabetes:

Type 1: A total lack or deficiency of insulin due to the pancreas producing insufficient quantities of insulin, or even none at all. This is often seen in young people and is generally cause by the immune system attacking the insulin-producing sells in the pancreas. The treatment for type 1 diabetes is to introduce insulin to the blood, normally by means of injections, plenty exercise and the adoption of a high carbohydrate low fat diet.

Type 2: This is strongly associated with obesity and weight, and is due either to insufficient insulin production by the pancreas (but not as deficient as for Type 1 diabetes) or an inability of the cells of the body to properly use insulin. Type 2 diabetes does not always require insulin injections, and can be treated by exercise, diet and weight control. However, there are occasions where insulin injections are also required. It tends to affect people older than those with Type 1 diabetes and 90% of cases are of this type.

Both types, however, are connected with an excess of glucose in the blood, into which most sugars are converted. A diet low in sucrose will go a long way towards helping people that suffer from either type of diabetes, and control of carbohydrate intake should include a reduction in the intake of sucrose in the form or beet or cane sugar. This accepted, then if you need a sweetener, a saccharide free natural sweetener would appear to be the logical choice.

You could opt for a synthetic sweetener, but they also have their problems. There is evidence that saccharin could be a carcinogen, and ‘aspartame’ disease is not a myth. The other artificial sweeteners also have sufficient questions that natural sweeteners would appear to be the obvious choice. But which? That is the question. Let’s have a look at some and check out their pros and cons.

The first is Stevia. This is a South American herb that is 400 times sweeter than sucrose and yet is very low in calories and does not affect diabetics. Used throughout most of the world, it has not been approved by the FDA as a food additive due mainly, it would appear, to lobbying by the American sugar corporations. This is understandable, since mass substitution of sugar by stevia in processed foods is entirely possible, but would cost the sugar corporations billions.

However, it is available to purchase from health food stores, and does not appear to possess the problems that aspartame does. Unlike that sweetener, it can be used in baking and cooking, and is ideal for diabetics and people suffering from yeast infections such as candida. Such infections are aggravated by sugar in the colon, since yeasts love sugar, but they cannot survive on stevia. The safety of stevia has been proven through hundreds of years of popular use without any problems.

However, there are others. Luo Han Guo is a sweet Chinese fruit of which extracts are marketed as a natural sweetener. The plant it comes from is the Momordica grosvenori, a member of the cucumber squash family that grows in the mountainous areas of southern China. The sweeteners it contains are called mogrosides that are terpene glycosides, of which there are five different forms, the main one being termed mogroside-5.

The extract is available in the form of a powder consisting of around 80% mogrosides, and possesses around 250% of the sweetness of sucrose. This, too, can be used in cooking; because it is stable to heat and contains about 2% of the calories of ordinary sugar (one half teaspoon is equivalent to 25 teaspoons sugar). You can help 50 medicines go down for the same calories of getting one down using sugar!

Not only that but, like stevia, there are no known side effects. It has been used for many centuries in Chinese medicine in the treatment of gastrointestinal conditions and conditions of the respiratory tract. Unlike natural sweeteners, luo han has been found to be useful in helping to manage diabetes since it does not cause insulin levels to rise and are not involved in energy production, so have no effect on your weight. The mogrosides from luo han are also under study as inhibitors of certain tumors, and might be able to inhibit skin tumor growth. Other possible medical advantages include helping to reduce atherosclerosis and heart disease, so would appear to be a useful sweetener to use in your coffee!

Finally, xylitol. It was during World War II that Finnish scientists rediscovered xylitol that had been previously used in Germany as a sweetener in the late nineteenth century. The sugar shortage resurrected this substance that can metabolize without the need for insulin.

Xylitol is a substance that is found in some fruits and vegetables and also in corn cobs. In fact, it is a product that appears in animal metabolism, and so is perfectly safe. It is known to help support the immune system, and to help reduce the effects of aging. It possesses antibacterial properties due to its 5-carbon ring and has been approved by the FDA. Xylitol can replace sugar in most of its domestic uses, including in baking and as a natural sweetener. It is also used extensively in chewing gum as a sweetener that does not cause dental cavities due the acid caused by bacterial attack on the sugar.

However, one use to which xylitol cannot be put, nor any of the other natural sweeteners mentioned here, is in fermentation. Try these for your wine or beer and you will be very disappointed at the low alcohol level of your brew! This is also, however, one of the benefits of xylitol: it cannot feed the yeasts that cause candida or any other yeast infection. Although it is a saccharide, it is the same as the others in this respect.

So, which of these natural sweeteners should you take? The choice is yours since each has its own benefits with very few disadvantages and certainly no recorded side effects that we know of. Use stevia for superior sweetening effects, and make up a concentrated solution of it in water for your cooking. Use luo han if you have gastrointestinal problems, and use xylitol if you want fresher breath and to protect your teeth.

Use none for brewing or winemaking, and use any of them if you are diabetic. The choice is yours. These sweeteners are available at your local or internet health food store.

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Natural Sweeteners

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Date: November 13, 2007 02:55 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Stevia: Sweeten Your Life With Out The Weight Gain

It is possible to sweeten your life with stevia, and without any weight gain, since it as exceptionally sweet herb. In fact it is member of the sunflower family, and is native to parts of South and Central America where it has been used as a sweetener since time immemorial. Also known as sugarleaf, it is a commercial crop, and is available as a dietary supplement.

Extracts of stevia have been found to be up to 300 times as sweet as cane sugar, although does not metabolize in the body to glucose. In fact it is thought to enhance the glucose tolerance of some diabetics, and can be used by people suffering from that condition as a natural sweetener, thus dispensing with the need for artificial sweeteners.

It is also useful for those on diets, especially carbohydrate controlled diets, and any other sweet-toothed person wanting to lose weight and still enjoy their favorite drink or desert. Many recipes have been published using stevia for the preparation of delicious sweets. So why is stevia so sweet and what other uses does it have?

Basically the sweet taste comes from glycosides, which are molecules in which a sugar is bonded to another molecule. The two main glycosides in stevia are called stevioside and rebaudioside. These are formed through glucose combined with the diterpene steviol in different ways, though some minor glycosides also contain rhamnose. Although they contain glucose, the glucose is not released into the bloodstream during digestion and the subsequent biochemistry.

Japan began the cultivation of the plant in the 1970s rather than produce artificial sweeteners that were suspected carcinogens (saccharin and cyclamate). Japan is now the world’s biggest consumer of stevia, even being used in the Japanese Coca Cola plants. Around 40% of Japan’s total sweetener volume is stevia. However, apart from its use as a natural alternative sweetener to sugar, stevia has specific properties, already alluded to, that renders it of particular attraction to certain groups of people, and we shall now take a closer look at these.

Insulin is a hormone produced by the pancreas that is essential to regulate the glucose content of the blood. It stimulates the cells of the body to take in blood glucose and convert it to glycogen that can be used for energy. Without insulin the blood sugars would increase in concentration without regulation leading to very serious health issues that would eventually result in death.

Diabetes is a condition in which the body either does not produce sufficient insulin, does not use the insulin it produces properly, or produces no insulin at all. Hence, a sweetener that did not exacerbate this situation by being eventually metabolized to glucose, as most sugars are in the body, would be of great benefit to diabetics. This is exactly what stevia is. It is a very powerful sweetener, 250 – 300 times sweeter to the taste-buds than sucrose, normal table sugar, and it does not metabolize to glucose. It is heaven-sent sweetener for diabetics that have a sweet tooth.

It is very safe for them and has been consumed for centuries without any side effects. In fact, studies have indicated that stevia might even regulate the pancreas and help to stabilize the levels of blood glucose in the body, rendering it an effective and safe supplement for those suffering from hypoglycemia (excess blood sugar), diabetes and candidiasis, a yeast infection that thrives on sugar.

Apart from that, stevia is also popular with those who are on a calorie controlled diet – or any other diet for that matter, since an excessive sugar intake invariably leads eventually to weight increase. The 21st century western diet is drowning in sugar, with up to 10 spoonfuls of sugar in every small bottle of cola. There is sugar in cookies, hot dogs, bread, soy sauce, ketchup, cans of beans and peas, and even sugar in cigarettes, though that is the least of the health worries there!

For the first time in history, there are now more overweight and obese people in the world than hungry people, yet the sugar corporations claim that there is no scientific proof that sugar leads to weight increase. Worldwide, diabetes kills 6 people every minute, and obesity caused by the consumption of too much sugar leads to Type II diabetes. It had been shown that fructose is a major player in that corn syrup (fructose) is contained in many soft drinks and foods.

One of the major problems with refined sugars is that they contain nothing but pure carbohydrate. All the vitamins, minerals and other nutrients have been removed, so that when they are consumed, your body has to provide these nutrients needed to metabolize the sugar to glucose and then to energy. Humans cannot live on sugar alone, and in fact you are better drinking water than corn syrup or cane sugar solutions since at least water does not make demands on your existing nutrient store.

It was noted in 1929 by Sir Frederick Banting, one of those scientists credited with the discovery of insulin, that there was a significantly large proportion of diabetes among the sugar plantation owners that ate large quantities of refined sugar, whereas there was none detected in the cane harvesters who were able to chew on only the raw cane. The raw cane contains the minerals and vitamins needed to metabolize the sucrose.

Stevia is a potential answer to this problem, and it is such an obvious one that there are a lot of politics regarding its use. The big USA sugar corporations will undoubtedly be opposed to it, and the FDA has refused to allow its use as a food additive, only as a dietary supplement, yet its use in Japan has been very successful. It is also used throughout East Asia, including China, Korea and Taiwan, and also in South America, Israel and some areas of the Caribbean. It is available as a green powder in its crude form, and also brownish syrup redolent of licorice, but also as a more refined white powder that is likely best used as weak solution due to its sweetness.

It is totally free of calories; this may come as a surprise to many since it tastes so sweet. It is an excellent sweetener for children’s drinks since it does not cause cavities: unlike sugar it is not degraded by bacteria to produce the corrosive acid that eats into the enamel. It does not metabolize to a burst of energy that is practically addictive, since that generally then leads to tiredness and the need for more sugar to make up for it.

Stevia does not cause diabetes in any form, is not a food for yeast and it is beneficial to the pancreas. In short, it is a completely safe food supplement that has been used for centuries without ill effect, and if you want to prevent yourself from adding weight and protect against the possibility of Type II diabetes in particular, then stevia should be your sweetener of choice.

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Natural Sweeteners

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Date: March 28, 2007 10:29 AM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Regulating Blood Pressure Naturally

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Date: December 17, 2005 10:48 AM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Erythritol Sweetener Fact Sheet

Erythritol Sweetener Fact Sheet

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

Physical properties:

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.

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Date: October 26, 2005 05:18 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: herbal ephedra the court ruling...

Ephedra

Pure Stevia Sweetener, no after taste, white powder.

Enhance the immune system and boost your T cells, cells that may help fight cancer.

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Date: July 15, 2005 12:51 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: FORMS OF STEVIA

FORMS OF STEVIA

Stevia has traditionally been used in either a powder or raw liquid form. Powdered forms can either be crude green or fine and white. Powders come in bulk or in tea bags. White stevia powder is the most common type and usually has more sweetening power than other forms. Countries like Japan use a filler substance along with stevia powder in order to give it more substance and make it easier to package. Powdered forms can be somewhat difficult to measure, although they are considered quite practical. Liquid formulas which are often brown in color frequently add other compounds to counteract bitterness. Alcohol based extracts are also available, as well as new concentrated liquid varieties. White stevia powder is the most popular form of the sweetener, although the leaf, ground or whole, can be purchased loose or in tea bags. Fresh leaves can be chewed but they are not practical for sweetening other foods. Dried leaves can used used for teas or in tea blends. Stevia tablets are also available for those who want to use the herb as a therapeutic rather than sweetening agent. Ground stevia can be sprinkled over cereals, salads, and other ready-toserve foods. (NOTE: Stevia powders can vary in their sweetening strength, which is determined to a great degree by the refining process and the plant quality.) If you choose to buy stevia leaves, they can widely vary in their quality and content depending on their cultivation and environmental conditions. The stevioside and rebaudidoside contents can also differ and bacterial or fungal contamination can be a problem. For this reason purchase stevia products only from reliable sources. Buying stevia in white powder or liquid extract forms from reliable distributors is also recommended.

Stevioside

Stevioside is the most powe rful form of the stevia glycoside and is usually available in either a white powder or liquid extract. It is the isolated glycoside form of stevia and is used specifically for its sweetening ability and not for any therapeutic applications. Japanese consumers use stevioside extensively.

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Date: July 15, 2005 12:45 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: THE FDA AND STEVIA

THE FDA AND STEVIA

While stevia in no way qualifies as an “artificial sweetener,” it has been subject to rigorous inquiry and unprecedented restraints. In 1986, FDA officials began to investigate herb companies selling stevia and suddenly banned its sale, calling it “an unapproved food additive.” Then in 1991, the FDA unexpectedly announced that all importation of stevia leaves and products must cease, with the exception of certain liquid extracts which are designed for skin care only. They also issued formal warnings to companies and claimed that the herb was illegal. The FDA was unusually aggressive in its goal to eliminate stevia from American markets, utilizing search and seizure tactics, embargoes and import bans. Speculation as to why the FDA intervened in stevia commerce points to the politics of influential sugar marketers and the artificial-sweetener industry.

During the same year, the American Herbal Products Association (AHPA) began their defense of the herb with the goal of convincing the FDA that stevia is completely safe. They gathered documented literature and research on both stevia and other non-caloric sweeteners. The overwhelming consensus was that stevia is indeed safe, and the AHPA petitioned the FDA to exempt stevia from food additive regulations.

Food Additive vs. Dietary Supplement

FDA regulations of stevia were based on its designation as a food additive. The claim was that scientific study on stevia as a food additive was inadequate. Ironically, extensive Japanese testing of stevia was disregarde—regardless of the fact that this body of documented evidence more than sufficiently supported its safe use. Many experts who have studied stevia and its FDA requirements have commented that the FDA wants far more proof that stevia is safe than they would demand from chemical additives like aspartame.

Stevia advocates point out that stevia not a food additive, but rather, a food. Apparently, foods that have traditionally been consumed do not require laborious and expensive testing for safety under FDA regulations. The fact that so many toxicology studies have been conducted in Japan, coupled with the herb’s long history of safe consumption, makes a strong case for stevia being accepted by the FDA as a safe dietary substance. Still, it was denied the official GRAS (generally recognized as safe) status and designated a food additive by the FDA.

The FDA Reverses Its Position

As a result of the Health Freedom Act passed in September of 1995, stevia leaves, stevia extract, and stevioside can be imported to the United States. However, ingredient labels of products that contain stevia must qualify as dietary supplements.

Stevia had been redesignated as a dietary supplement by the FDA and consequently can be legally sold in the United States solely as a supplement. Its addition to teas or other packaged foods is still banned. Moreover, stevia cannot, under any circumstances, be marketed as a sweetener or flavor enhancer.

SUGAR, SUGAR EVERYWHERE

Ralph Nader once said, “If God meant us to eat sugar, he wouldn’t have invented dentists.” The average American eats over 125 pounds of white sugar every year. It has been estimated that sugar makes up 25 percent of our daily caloric intake, with soda pop supplying the majority of our sugar ingestion. Desserts and sugar-laden snacks continually tempt us, resulting in an escalated taste for sweets.

The amount of sugar we consume has a profound effect on both our physical and mental well-being. Sugar is a powerful substance which can have drug-like effects and is considered addictive by some nutritional experts. William Duffy, the author of Sugar Blues, states,“The difference between sugar addiction and narcotic addition is largely one of degree.” In excess, sugar can be toxic. Sufficient amounts of B-vitamins are actually required to metabolize and detoxify sugar in our bodies. When the body experiences a sugar overload, the assimilation of nutrients from other foods can be inhibited. In other words, our bodies were not designed to cope with the enormous quantity of sugar we routinely ingest. Eating too much sugar can generate a type of nutrient malnutrition, not to mention its contribution to obesity, diabetes, hyperactivity, and other disorders. Sugar can also predispose the body to yeast infections, aggravate some types of arthritis and asthma, cause tooth decay, and may even elevate our blood lipid levels. Eating excess sugar can also contribute to amino acid depletion, which has been linked with depression and other mood disorders. To make matters worse, eating too much sugar can actually compromise our immune systems by lowering white blood cells counts. This makes us more susceptible to colds and other infections. Sugar consumption has also been linked to PMS, osteoporosis and coronary heart disease.

Why Do We Crave Sweets?

Considering the sobering effects of a high sugar diet, why do we eat so much of it? One reason is that sugar gives us a quick infusion of energy. It can also help to raise the level of certain brain neurotransmitters which may temporarily elevate our mood. Sugar cravings stem from a complex mix of physiological and psychological components. Even the most brilliant scientists fail to totally comprehend this intriguing chemical dependence which, for the most part, hurts our overall health.

What we do know is that when sugary foods are consumed, the pancreas must secrete insulin, a hormone which serves to bring blood glucose levels down. This allows sugar to enter our cells where it is either burned off or stored. The constant ups and downs of blood sugar levels can become exaggerated in some individuals and cause all kinds of health problems. Have you ever been around someone who is prone to sudden mood swings characterized by violent verbal attacks or irritability? This type of volatile behavior is typical of people who crave sugar, eat it and then experience sugar highs and lows. Erratic mood swings can be linked to dramatic drops in blood sugar levels.

Hypoglycemia: Sign of Hard Times?

It is rather disturbing to learn that statisticians estimate that almost 20 million Americans suffer from some type of faulty glucose tolerance. Hypoglycemia and diabetes are the two major forms of blood sugar disorders and can deservedly be called modern day plagues. Hypoglycemia is an actual disorder that can cause of number of seemingly unrelated symptoms. More and more studies are pointing to physiological as well as psychological disorders linked to disturbed glucose utilization in brain cells. One study, in particular, showed that depressed people have overall lower glucose metabolism (Slagle, 22). Hypoglycemia occurs when too much insulin is secreted in order to compensate for high blood sugar levels resulting from eating sugary or high carbohydrate foods. To deal with the excess insulin, glucagon, cortisol and adrenalin pour into the system to help raise the blood sugar back to acceptable levels. This can inadvertently result in the secretion of more insulin and the vicious cycle repeats itself.

A hypoglycemic reaction can cause mood swings, fatigue, drowsiness, tremors, headaches, dizziness, panic attacks, indigestion, cold sweats, and fainting. When blood sugar drops too low, an overwhelming craving for carbohydrates results. To satisfy the craving and compensate for feelings of weakness and abnormal hunger, sugary foods are once again consumed in excess.

Unfortunately, great numbers of people suffer from hypoglycemic symptoms. Ironically, a simple switch from a high sugar diet to one that emphasizes protein can help. In addition, because sugar cravings are so hard to control, a product like stevia can be of enormous value in preventing roller coaster blood sugar levels. One Colorado internist states: People who are chronically stressed and are on a roller coaster of blood sugar going up and down are especially prone to dips in energy at certain times of day. Their adrenals are not functioning optimally, and when they hit a real low point, they want sugar. It usually happens in mid-afternoon when the adrenal glands are at their lowest level of functioning. (Janiger, 71) Our craving for sweets in not intrinsically a bad thing; however, what we reach for to satisfy that craving can dramatically determine how we feel. Stevia can help to satisfy the urge to eat something sweet without changing blood sugar levels in a perfectly natural way and without any of the risks associated with other non-nutritive sweeteners.

Diabetes: Pancreas Overload?

Diabetes is a disease typical of western cultures and is evidence of the influence that diet has on the human body. Perhaps more than any other disease, diabetes shuts down the mechanisms which permit proper carbohydrate/sugar metabolism. When the pancreas no longer secretes adequate amounts of insulin to metabolize sugar, that sugar continues to circulate in the bloodstream causing all kinds of health problems. The type of diabetes that comes in later years is almost always related to obesity and involves the inability of sugar to enter cells, even when insulin is present. Diabetes can cause blindness, atherosclerosis, kidney disease, the loss of nerve function, recurring infections, and the inability to heal. Heredity plays a profound role in the incidence of diabetes, but a diet high in white sugar and empty carbohydrates unquestionably contributes to the onset of the disease. It is estimated that over five million Americans are currently undergoing medical treatment for diabetes and studies suggest that there are at least four million Americans with undetected forms of adult onset diabetes. Diabetes is the third cause of death in this country and reflects the devastating results of a diet low in fiber and high in simple carbohydrates. Most of us start our children on diets filled with candy, pop, chips, cookies, doughnuts, sugary juice, etc. Studies have found that diabetes is a disease which usually plagues societies that eat highly refined foods. Because we live in a culture that worships sweets, the availability of a safe sweetener like stevia, which does not cause stress on the pancreas is extremely valuable. If sugar consumption was cut in half by using stevia to

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Date: July 15, 2005 12:24 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: STEVIA (Stevia rebaudiana)

STEVIA (Stevia rebaudiana)

SYNONYMS: sweet herb, honey leaf

PARTS USED: leaves

Description

Stevia is a small perennial shrub with green leaves that belongs to the aster (Asteraceae) or chrysanthemum family of plants. They grow primarily in the Amambay mountain range of Paraguay but over 200 various species of stevia have been identified around the globe. Stevia rebaudiana is the only species at present which possesses an inordinate ability to sweeten. Its common form is known as stevioside, a fine white powder extracted from the leaves of the plant. Phytochemistry STEVIOSIDE/REBAUDIDOSIDE COMPOUND DUO: The leaves of the stevia shrub contain specific glycosides which produce a sweet taste but have no caloric value. Stevioside is the primary glycoside involved in this effect. Dulcoside and rebaudioside are also major glycosides contained in the herb. Glycosides are organic compounds which contain a sugar component (glycone) and a non-sugar component (aglycone). The glycone constituent may be comprised of rhamnose, fructose, glucose, xylose, arabinose etc. The other portion may be any kind of chemical compound such as a sterol, tannin, carotenoid, etc.

Stevia leaves also contain protein, fibers, carbohydrates, phosphorus, iron, calcium, potassium, sodium , magnesium, rutin (flavonoid), iron, zinc, vitamin C and vitamin A. Human physiology cannot metabolize the sweet glycosides contained in stevia leaves, therefore they are eliminated from the body with no caloric absorption. Stevia, unlike aspartame, can be used in baking because its sweet glycosides do not break down when heated. Definition Stevia is an herb with incredible sweetening power. Its ability to sweeten is rated between 70 to 400 times that of white sugar. Typically, it has a mild licorice-like taste and is completely natural in its biochemical profile. What makes stevia so intriguing is that unlike other natural sweetening agents, its is completely calorie-free, never initiates a rise in blood sugar, and does not provide “food” for microorganisms like bacterias and yeasts.

Stevia may well be the most remarkable sweetener in the world and yet its recognition in this country remains relatively low. Consider the extraordinary attributes of the stevia plant and its extracts:

• It can be used in baking and cooking.

A Brief History

Stevia is a plant indigenous to mountainous regions of Brazil and Paraguay. For centuries, this herbal sweetener has been used by native cultures to counteract the bitter taste of various plant-based medicines and beverages. The Guarani Indians of Paraguay have used this potent sweetener in their green tea for generations. The name they designated for stevia leaves was “sweet herb.” In addition, these native peoples have historically used stevia as a digestive aid and a topical dressing for wounds and other skin disorders.

In the sixteenth century, Europeans became aware of the herbal sweetener through the Spanish Conquistadors. In the late 1880s, Moises S. Bertoni, director of the College of Agriculture in Asunción, Paraguay, became extremely intrigued by the stevia plant. Its reputation was that it was so sweet that even just a small leaf part could sweeten an entire container of mate tea. Be rtoni wanted to find out if this was true. After several years of studying the plant, he wrote about it in a local botanical publication. In 1905, Bertoni published an important article about the incredible sweetening power of the stevia plant, which he considered superior to sugar and extremely marketable. Other articles written by Bertoni note that stevia is unquestionably superior to saccharine because it is nontoxic and has significant therapeutic benefits. It sweetens with unprecedented potency and can be used in its natural state.

The first stevia crop was harvested in 1908 and subsequently, stevia plantations sprang up in South America. In 1921, the American Trade Commissioner to Paraguay, George S. Brady, wrote that although the herb is an extraordinary sweetener with remarkable properties, little had been done to commercially cultivate the plant. He suggested that stevia may be an ideal sugar product for diabetics and strongly advised that American companies pursue its importation.

During the decade of the 1970s, the Japanese developed a new method which could better refine the glycosides contained in the stevia leaf. The result was a compound called ste-vioside which is from 200 to 300 times sweeter than white sugar. The Japanese approach artificial sweeteners with great caution and they believe stevioside to be safer and more effect i've than other non-nutritive, chemical products. Stevioside is considered superior in its ability to sweeten; however, it does not exhibit some of the other therapeutic actions found in whole stevia leaves .

Stevia enjoyed substantial popularity during the 1980s as a natural sweetener and was found in a variety of consumer products. In 1986, however, the FDA abruptly seized stevia inventories and in 1991 claimed it was not suitable as a food additive. Advocates for stevia claim this happened because the herb is a natural, powerful, inexpensive and non-patentable sweetener, and therefore poses a threat to pharmaceutical sweeteners and sugar-alcohol sweeteners like mannitol, sorbitol and xylitol. At this writing, stevia has received approval by the FDA to be sold only as a dietary supplement, not as a sweetening agent.

Currently, stevia is commercially grown in Paraguay, Brazil, Uruguay, Central America, Israel, China, Thailand, and the United States. It is considered an important natural sweetener in both Japan and Korea, and has been safely used in these countries for decades. Extracts of stevia and related products make up a considerable portion of the Japanese market for natural sweetening agents. They use stevia in sweet sauces, pickles, beverages, etc., making Japan one of the largest single consumers of stevia in the world. Today, because the demand for stevia is escalating, several Paraguayan organizations are looking to expand the commercial cultivation of the plant. Currently, Canadian researchers and chemists are working to provide even better stevia supplements and may even end up teeming with governmental agencies to raise stevia crops as economic replacements for tobacco leaves (Bonvie, 64). Stevia has not been officially approved by Canadian agencies, but it is still available for purchase in tea form.

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=639)

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INTRODUCTION

Date: July 15, 2005 12:15 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: INTRODUCTION

INTRODUCTION

While aspartame and saccharine continue to dominate the non-caloric sweetener scene, a remarkable herb called stevia remains relatively obscure. Why would a substance that is much sweeter than sugar, can be used in baking (unlike aspartame), is diabetic-safe and calorie- free remain unknown and unused? Unfortunately, the FDA has managed to unfairly keep stevia out of the American market due to a long history of unwarranted regulation. Recently, however, due to the passage of specific legislation, limited purchase of stevia products is now available.

Anyone who suffers from blood sugar disorders or who needs to limit their caloric intake should know about the remarkable properties of stevia. Stevia offers an ideal alternative to other sugars or sugar substitutes. Moreover, the herb has numerous therapeutic properties and has proven its safety and efficacy for hundreds of years. In spite of FDA efforts to ban this herbal sweetener, stevia’s comeback has begun amidst a glut of approved artificial, pharmaceutical products that pose significant health risks. The story of stevia illustrates the struggle which many natural products have experienced in gaining the FDA stamp of approval. Patents, politics and profits are all involved in determining the selection of products we are allowed to purchase. The history of stevia’s use in this country epitomizes the sad fact that effective natural supplements are often suppressed, while much riskier artificial chemicals are praised and aggressively marketed.

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=638)

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Alcohol-Free Herbal Extracts

Date: June 29, 2005 05:20 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Alcohol-Free Herbal Extracts

Alcohol-Free Herbal Extracts By Ellen J. Kamhi, Ph. D. with Dorie Greenblatt

Alcohol: The First Menstruum

Liquid extracts are a time tested, effective delivery system for medicinal herbs. When choosing liquid extracts, read the label. You will usually see that they contain quite a bit of alcohol. Alcohol is used as a menstruum, or solvent that frees all of the constituents from the fiber and cellulose of the plant, so that the specific medicinal constituents we want become more bio-available to the body. Alcohol has traditionally been used as the menstruum of choice because it is one of the most effective solvents (materials used to pull out the constituents of the herb) that is both reasonably priced and not too toxic on the body. Most of the herbal extracts on the market today have an alcohol content between 30 to 70%.

Bio-Chelation: A Revolutionary Concept

In the 1970’s Mr. Frank D’Amelio Sr., CEO and founder of Nature’s Answer®, noticed that the United States Pharmacopeia (the text that was used as a formulary for herbal processing), recommended using high amounts of alcohol to extract active constituents from the plant. He began to wonder how he could offer consumers potent herbal products without a lot of alcohol. One clue from Nature that became apparent to him was the fact that plants themselves were composed of 80-85% water. Since plants were able to keep their active constituents in solution and use them as needed through the use of water, not alcohol or other solvents, why couldn’t he? He began a long, in depth series of experiments with many different plants. Through rigorous research protocols and scientific testing, he discovered that the active constituents of some plants could be extracted using lower alcohol amounts along with water and other natural solvents, such as organic apple cider vinegar. (Conversely, higher alcohol was necessary at times when volatile oils were being extracted such as menthol from peppermint.) The experimentation continued, as Mr. D’Amelio recorded the optimum menstruum combinations required for each plant to yield the maximum medicinal components. He further refined the process, eventually developing the proprietary Bio-Chelation® cold extraction method.

The Bio-Chelation technique describes an exclusive process that removes much of the alcohol used during the menstruum, or soaking phase, and replaces it with vegetable glycerin, yielding extracts that are either alcohol-free, or have a low alcohol content. In addition, the alcohol used in any Nature’s Answer herbal extract product has the further distinction of being ‘organic’.

The Bio-Chelation method yielded the first 12-14% alcohol extract in the herbal industry!

The Alcohol-Free Advantage

There are many reasons why people may not want to use herbs with high alcohol content. Some people dislike the strong taste of alcohol. Alcohol can stress a weakened or under-functioning liver in sensitive individuals, such as those suffering from allergies, environmental sensitivities, systemic candida, and/or a host of other health concerns. Furthermore, people in recovery from alcoholism cannot use alcohol. Finally, alcohol is not appropriate for young children.

Nature’s Answer's alcohol-free extract formulas replace alcohol with natural vegetable glycerin because glycerin helps to bind certain plant constituents and is easily absorbed by the cells. Glycerin occurs naturally throughout the body. It also makes up a portion of the cellular membranes. This gives glycerin an affinity for the body, making it an excellent carrier for herbs. (Nature’s Answer only uses “vegetable glycerin” in their products.) Another advantage of using glycerin over alcohol is that glycerin serves to protect and preserve the potency of the herbal extract in the bottle over the life of the product longer than alcohol would. Since alcohol easily evaporates, it can lose its effectiveness as a preservative for the herbal constituents as the amount of the alcohol in the bottle decreases. Glycerin, due to its viscosity (thickness) aids in maintaining the freshness and potency of the herb for the life of the product. Finally, glycerin has the added advantage of acting as a sugar-free natural sweetener, thus making the taste of some bitter herbs more palatable.

Nature's Answer®, the pioneer of the alcohol-free extraction process, is proud to offer a comprehensive line of both single herb extracts and combination herbal formulas that do not contain alcohol.