Guest guest Posted June 24, 2002 Report Share Posted June 24, 2002 Hi, Could I please have some clarification re what in milk is the problem? Is it the lactose which breeds yeast or is it the pprotein, casein, or is it both? Is this proven? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2002 Report Share Posted June 24, 2002 Hi Donna, Well if that's the case that's great. I guess I was misinformed. There is a post below that appears to be a good price on xylitol. susan RE: xylitol Doug, If you would like to purchase Xylitol, please call us at 1-800-522-4682 ext. #24. The price is $5 for a 1lb. container and $10 for the 2lb. container, plus shipping and handling. Thank you, GTC Nutrition CO. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2002 Report Share Posted June 24, 2002 Hi -- Thank you; that IS a good price. I just spent $36 (not including shipping and handling!) on a 4.5 lb. container! I'll definitely hang on to your post. -- Donna Hi Donna, Well if that's the case that's great. I guess I was misinformed. There is a post below that appears to be a good price on xylitol. susan RE: xylitol Doug, If you would like to purchase Xylitol, please call us at 1-800-522-4682 ext. #24. The price is $5 for a 1lb. container and $10 for the 2lb. container, plus shipping and handling. Thank you, GTC Nutrition CO. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 14, 2003 Report Share Posted November 14, 2003 My husband uses Agave and claims he doesn't have reactions to it. I do however and it is super sweet as well. Elainie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2003 Report Share Posted November 15, 2003 I don't know about xylitol or birch syrup but I have a reccomendation for a low glycemic sugar- have you tried agave nectar? It is very low glycemic.. supposedly the GI is 11! It is very tasty and sweet. It is made from the agave plant and I'm sure its quite concentrated, but it is certainly natural and has been consumed traditionally by native americans. I personally just use stevia.. and hope it doesn't have long term side effects! Carbs and I just don't agree.. except for vegetables of course Jackie --- In , Wanita Sears <wanitawa@b...> wrote: > http://xlearinc.com/xylitol/ > > Opinions on this sweetener or experience? The nasal spray has come up > before in neti pot thread. Xylitol was listed in a recipe on the coconut > list with birch sugar, low glycemic beside it. Have chewed on black birch > twigs in the spring when there is the most sap, birch beer soda " was " my > favorite and found birch syrup can be made after maple syrup run but it > takes 80 gallons to make 1 gallon in comparison to 40 to 1 for maple syrup. > Makes sense with low glycemic claim. Don't want to use much. Diarhhea is a > side effect. Opposite always been more true. Not suitable for baking. Would > like something other than rapadura for eggnog, yogurt. > > Wanita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2003 Report Share Posted November 15, 2003 Elainie- Agave as in agave syrup? That's extremely high in fructose. >My husband uses Agave and claims he doesn't have reactions to it. I do >however and it is super sweet as well. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2004 Report Share Posted July 25, 2004 > Hello, > > I am new to the group and new to NT. We have slowly trying to > aclimate to a more natural eating style (although I can honestly say > we won't be eating raw meat!). I am wondering about Xylitol, it is > not mentioned in the sweeteners section of the book, but it appears > to be a wonderful and beneficial product. Any comments? see the " nutritive sweeteners " section of the following article: http://www.westonaprice.org/modernfood/sugarfree_blues.html Katy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2004 Report Share Posted July 25, 2004 >> I am new to the group and new to NT. We have slowly trying to >> aclimate to a more natural eating style (although I can honestly >say >> we won't be eating raw meat!). I am wondering about Xylitol, it is >> not mentioned in the sweeteners section of the book, but it appears >> to be a wonderful and beneficial product. Any comments? There was an article in Science News (I think?) recently about artificial sweeteners ... they raised rat pups with artificial sweeteners and found that they lost their sense of " how much to eat " . Usually there is a connection between the taste of a food and how many calories it has, and your body learns that. But the non-calorie sweeteners throw off that sense, and with rats anyway, they end up chronically overeating. I've heard people speculating on that for some time, but I haven't seen any actual experiments on it til this one. I can't find the article right now, but here is a good one on the benefits of honey: http://www.sciencenews.org/pages/sn_arc98/9_12_98/bob1.htm I've found with my family it works fine to just have REAL DESSERTS when we have them ... nice fat brownies with nuts and coconut pecan frosting is a favorite, and good ice cream. We don't have them so often because they are work to make ... but everyone is skinnier than they used to be, and our blood sugar is more stable, so it doesn't seem worthwhile to get artificial sweeteners that don't taste as good anyway. (I say this with the caveat that we also don't do wheat, which throws off all kinds of stuff in the body, for us, and I also do the Feast/Fast eating which stabilizes blood sugar pretty well). -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2004 Report Share Posted July 25, 2004 Xylitol, if I'm not mistaken, is a birch syrup derived sweetener with some mild-antibacterial properties to it. Enough to disturb your intensitanal flora? No, but might be useful if you have ear infections or sore throats for example. Our family ND/TCM recommended we chew xylitol sweetened gum, cited it as a neutral sweetener--he is very extreme, doesn't use any sweeteners ever, so to call a sweetener neutral is high praise for him! Leann > > >> I am new to the group and new to NT. We have slowly trying to > >> aclimate to a more natural eating style (although I can honestly > >say > >> we won't be eating raw meat!). I am wondering about Xylitol, it is > >> not mentioned in the sweeteners section of the book, but it appears > >> to be a wonderful and beneficial product. Any comments? > > There was an article in Science News (I think?) recently about artificial > sweeteners ... they raised rat pups with artificial sweeteners and > found that they lost their sense of " how much to eat " . Usually there > is a connection between the taste of a food and how many calories > it has, and your body learns that. But the non-calorie sweeteners > throw off that sense, and with rats anyway, they end up chronically > overeating. > > I've heard people speculating on that for some time, but I haven't seen > any actual experiments on it til this one. I can't find the article right now, > but here is a good one on the benefits of honey: > > http://www.sciencenews.org/pages/sn_arc98/9_12_98/bob1.htm > > I've found with my family it works fine to just have REAL DESSERTS > when we have them ... nice fat brownies with nuts and coconut pecan > frosting is a favorite, and good ice cream. We don't have them so often > because they are work to make ... but everyone is skinnier than they > used to be, and our blood sugar is more stable, so it doesn't seem > worthwhile to get artificial sweeteners that don't taste as good anyway. > (I say this with the caveat that we also don't do wheat, which throws > off all kinds of stuff in the body, for us, and I also do the Feast/Fast > eating which stabilizes blood sugar pretty well). > > -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2004 Report Share Posted July 25, 2004 Thought I should add this follow up--having said all this, I am ok with xylitol in our chewing gum, as I like to chew gum frequently. But would I cook with xylitol? Probably not. I like using maple syrup in most everything, and honey when I am forced to. (The incredibly sweet sweetness of honey makes my stomach turn, but I like to sometimes give my daughter raw honey because I believe on an occaisional basis it imparts health benefits.) Although NT and that article referenced in a previous post say that Rapadura is a " good " sugar, I find my body responds the same to Rapadura, brown sugar, white sugar, powdered sugar--it all produces the same chain of events in my body. So we use maple syrup, honey, in the past I have used rice syrup and even barley malt. Someone recently suggested agave; in addition to being sweet this is a powerful laxative. We've tried stevia and it just doesn't do it for me, has a very weird flavor that doesn't agree with me. After several years of dabbling with NT recipes and diet suggestions, this is the first year I can say I am doing more baking (wheat free) with sourdough and utilizing maple syrup in this process. I deviate a lot from recipes when I bake, and sweeten to taste, if I need to. There isn't much we'd like to eat that maple syrup would be awkward to use...my husband even likes it in his coffee! Leann, day 3 no coffee, really hoping to kick it this time! > > > > >> I am new to the group and new to NT. We have slowly trying to > > >> aclimate to a more natural eating style (although I can > honestly > > >say > > >> we won't be eating raw meat!). I am wondering about Xylitol, it > is > > >> not mentioned in the sweeteners section of the book, but it > appears > > >> to be a wonderful and beneficial product. Any comments? > > > > There was an article in Science News (I think?) recently about > artificial > > sweeteners ... they raised rat pups with artificial sweeteners and > > found that they lost their sense of " how much to eat " . Usually > there > > is a connection between the taste of a food and how many calories > > it has, and your body learns that. But the non-calorie sweeteners > > throw off that sense, and with rats anyway, they end up chronically > > overeating. > > > > I've heard people speculating on that for some time, but I haven't > seen > > any actual experiments on it til this one. I can't find the > article right now, > > but here is a good one on the benefits of honey: > > > > http://www.sciencenews.org/pages/sn_arc98/9_12_98/bob1.htm > > > > I've found with my family it works fine to just have REAL DESSERTS > > when we have them ... nice fat brownies with nuts and coconut pecan > > frosting is a favorite, and good ice cream. We don't have them so > often > > because they are work to make ... but everyone is skinnier than > they > > used to be, and our blood sugar is more stable, so it doesn't seem > > worthwhile to get artificial sweeteners that don't taste as good > anyway. > > (I say this with the caveat that we also don't do wheat, which > throws > > off all kinds of stuff in the body, for us, and I also do the > Feast/Fast > > eating which stabilizes blood sugar pretty well). > > > > -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2004 Report Share Posted July 25, 2004 Yes, I am weeding through the reports, articles, opinions and propaganda about this product. I am interested in it from the standpoint that is acts independent of insulin, and creates an alkaline environment in the mouth, which can be beneficial for teeth, upper respiratory infections and candida. (I always have a white film on my tongue, and since chewing gum w/ xylitol for the past 2 days, I have noticed a difference. Yeast need to live in an acidic environment, or so I have heard.) In addition, an avid baker, it is the only sweetener that I have found that ACTS like sugar in a recipe ie, bulk. I have not bought it yet, but have 3 lbs onorder to try it. I have ordered gum as well. carefree makes Carefree Koolerz gum with xylitol, but they put aspartame in it too. Thanks for the input so far. Re: Xylitol Xylitol, if I'm not mistaken, is a birch syrup derived sweetener with some mild-antibacterial properties to it. Enough to disturb your intensitanal flora? No, but might be useful if you have ear infections or sore throats for example. Our family ND/TCM recommended we chew xylitol sweetened gum, cited it as a neutral sweetener--he is very extreme, doesn't use any sweeteners ever, so to call a sweetener neutral is high praise for him! Leann > > >> I am new to the group and new to NT. We have slowly trying to > >> aclimate to a more natural eating style (although I can honestly > >say > >> we won't be eating raw meat!). I am wondering about Xylitol, it is > >> not mentioned in the sweeteners section of the book, but it appears > >> to be a wonderful and beneficial product. Any comments? > > There was an article in Science News (I think?) recently about artificial > sweeteners ... they raised rat pups with artificial sweeteners and > found that they lost their sense of " how much to eat " . Usually there > is a connection between the taste of a food and how many calories > it has, and your body learns that. But the non-calorie sweeteners > throw off that sense, and with rats anyway, they end up chronically > overeating. > > I've heard people speculating on that for some time, but I haven't seen > any actual experiments on it til this one. I can't find the article right now, > but here is a good one on the benefits of honey: > > http://www.sciencenews.org/pages/sn_arc98/9_12_98/bob1.htm > > I've found with my family it works fine to just have REAL DESSERTS > when we have them ... nice fat brownies with nuts and coconut pecan > frosting is a favorite, and good ice cream. We don't have them so often > because they are work to make ... but everyone is skinnier than they > used to be, and our blood sugar is more stable, so it doesn't seem > worthwhile to get artificial sweeteners that don't taste as good anyway. > (I say this with the caveat that we also don't do wheat, which throws > off all kinds of stuff in the body, for us, and I also do the Feast/Fast > eating which stabilizes blood sugar pretty well). > > -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2004 Report Share Posted July 25, 2004 I have been intrigued with Xylitol for some time. I just bought some more Xylitol gum yesterday after not using it for some months, and our holistic dentist is wild about it. I think as a gum or mint it has a role but not in larger quantities in baking or in foods. I would be interested to know more about the sentence in the WAPF article mentioned cited that: " ... the sugar alcohols can cause other more serious problems. One of these conditions is metabolic acidosis, which can lead to acid reflux and an increased risk of cancer of the larynx. " I wonder how has this been proven and what is it in Xylitol and other sugar alcohols, at what dosages that can cause acidosis and cancer? Christapher Re: Xylitol Thought I should add this follow up--having said all this, I am ok with xylitol in our chewing gum, as I like to chew gum frequently. But would I cook with xylitol? Probably not. I like using maple syrup in most everything, and honey when I am forced to. (The incredibly sweet sweetness of honey makes my stomach turn, but I like to sometimes give my daughter raw honey because I believe on an occaisional basis it imparts health benefits.) Although NT and that article referenced in a previous post say that Rapadura is a " good " sugar, I find my body responds the same to Rapadura, brown sugar, white sugar, powdered sugar--it all produces the same chain of events in my body. So we use maple syrup, honey, in the past I have used rice syrup and even barley malt. Someone recently suggested agave; in addition to being sweet this is a powerful laxative. We've tried stevia and it just doesn't do it for me, has a very weird flavor that doesn't agree with me. After several years of dabbling with NT recipes and diet suggestions, this is the first year I can say I am doing more baking (wheat free) with sourdough and utilizing maple syrup in this process. I deviate a lot from recipes when I bake, and sweeten to taste, if I need to. There isn't much we'd like to eat that maple syrup would be awkward to use...my husband even likes it in his coffee! Leann, day 3 no coffee, really hoping to kick it this time! > > > > >> I am new to the group and new to NT. We have slowly trying to > > >> aclimate to a more natural eating style (although I can > honestly > > >say > > >> we won't be eating raw meat!). I am wondering about Xylitol, it > is > > >> not mentioned in the sweeteners section of the book, but it > appears > > >> to be a wonderful and beneficial product. Any comments? > > > > There was an article in Science News (I think?) recently about > artificial > > sweeteners ... they raised rat pups with artificial sweeteners and > > found that they lost their sense of " how much to eat " . Usually > there > > is a connection between the taste of a food and how many calories > > it has, and your body learns that. But the non-calorie sweeteners > > throw off that sense, and with rats anyway, they end up chronically > > overeating. > > > > I've heard people speculating on that for some time, but I haven't > seen > > any actual experiments on it til this one. I can't find the > article right now, > > but here is a good one on the benefits of honey: > > > > http://www.sciencenews.org/pages/sn_arc98/9_12_98/bob1.htm > > > > I've found with my family it works fine to just have REAL DESSERTS > > when we have them ... nice fat brownies with nuts and coconut pecan > > frosting is a favorite, and good ice cream. We don't have them so > often > > because they are work to make ... but everyone is skinnier than > they > > used to be, and our blood sugar is more stable, so it doesn't seem > > worthwhile to get artificial sweeteners that don't taste as good > anyway. > > (I say this with the caveat that we also don't do wheat, which > throws > > off all kinds of stuff in the body, for us, and I also do the > Feast/Fast > > eating which stabilizes blood sugar pretty well). > > > > -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2004 Report Share Posted July 26, 2004 I have been thinking of using Xylitol nasal wash. It is advertised as one of bacteria's natural enemies. They say, " when harmful bacteria enter the body, they attach to the membranes of the nose and throat. Xlear Nasal Wash merely flushes harmful bacteria away. " " Xlear Nasal Wash contains xylitol, purified water, saline and grapefruit seed as a preservative. " Sounds relatively safe. I thought this product might help to clear my often pollen laden stuffy nose. If it makes the lining of the nose slippery it might help. I have read it helps to clear sinus infections too. Has any one tried this product? Sheila > > > > > > >> I am new to the group and new to NT. We have slowly trying to > > > >> aclimate to a more natural eating style (although I can > > honestly > > > >say > > > >> we won't be eating raw meat!). I am wondering about Xylitol, > it > > is > > > >> not mentioned in the sweeteners section of the book, but it > > appears > > > >> to be a wonderful and beneficial product. Any comments? > > > > > > There was an article in Science News (I think?) recently about > > artificial > > > sweeteners ... they raised rat pups with artificial sweeteners > and > > > found that they lost their sense of " how much to eat " . Usually > > there > > > is a connection between the taste of a food and how many calories > > > it has, and your body learns that. But the non-calorie sweeteners > > > throw off that sense, and with rats anyway, they end up > chronically > > > overeating. > > > > > > I've heard people speculating on that for some time, but I > haven't > > seen > > > any actual experiments on it til this one. I can't find the > > article right now, > > > but here is a good one on the benefits of honey: > > > > > > http://www.sciencenews.org/pages/sn_arc98/9_12_98/bob1.htm > > > > > > I've found with my family it works fine to just have REAL > DESSERTS > > > when we have them ... nice fat brownies with nuts and coconut > pecan > > > frosting is a favorite, and good ice cream. We don't have them > so > > often > > > because they are work to make ... but everyone is skinnier than > > they > > > used to be, and our blood sugar is more stable, so it doesn't > seem > > > worthwhile to get artificial sweeteners that don't taste as good > > anyway. > > > (I say this with the caveat that we also don't do wheat, which > > throws > > > off all kinds of stuff in the body, for us, and I also do the > > Feast/Fast > > > eating which stabilizes blood sugar pretty well). > > > > > > -- Heidi > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2004 Report Share Posted July 26, 2004 Xylitol does not " wash away the bacteria " . By nature it is alkaline, where sugar is acidic. Bacteria thrive in an acidic environment which most people's bodies are, some are dangerously high, so when you chew the xylitol gum, suck on the mints, or use the nasal spray, you are in fact changing the environment to be alkaline, therefore creating an environment that bacteria cannot thrive in. This is helpful for dental care. But also, since most illnesses enter the body through the eyes, nose and throat, if you have an alkaline environment, the 'germs' can't live there. Here is an article about Xylitol that I found very interesting, but my investigation is just beginning... http://www.nexusmagazine.com/articles/xylitol.html http://www.xylitol.org/ Re: Xylitol I have been thinking of using Xylitol nasal wash. It is advertised as one of bacteria's natural enemies. They say, " when harmful bacteria enter the body, they attach to the membranes of the nose and throat. Xlear Nasal Wash merely flushes harmful bacteria away. " " Xlear Nasal Wash contains xylitol, purified water, saline and grapefruit seed as a preservative. " Sounds relatively safe. I thought this product might help to clear my often pollen laden stuffy nose. If it makes the lining of the nose slippery it might help. I have read it helps to clear sinus infections too. Has any one tried this product? Sheila > > > > > > >> I am new to the group and new to NT. We have slowly trying to > > > >> aclimate to a more natural eating style (although I can > > honestly > > > >say > > > >> we won't be eating raw meat!). I am wondering about Xylitol, > it > > is > > > >> not mentioned in the sweeteners section of the book, but it > > appears > > > >> to be a wonderful and beneficial product. Any comments? > > > > > > There was an article in Science News (I think?) recently about > > artificial > > > sweeteners ... they raised rat pups with artificial sweeteners > and > > > found that they lost their sense of " how much to eat " . Usually > > there > > > is a connection between the taste of a food and how many calories > > > it has, and your body learns that. But the non-calorie sweeteners > > > throw off that sense, and with rats anyway, they end up > chronically > > > overeating. > > > > > > I've heard people speculating on that for some time, but I > haven't > > seen > > > any actual experiments on it til this one. I can't find the > > article right now, > > > but here is a good one on the benefits of honey: > > > > > > http://www.sciencenews.org/pages/sn_arc98/9_12_98/bob1.htm > > > > > > I've found with my family it works fine to just have REAL > DESSERTS > > > when we have them ... nice fat brownies with nuts and coconut > pecan > > > frosting is a favorite, and good ice cream. We don't have them > so > > often > > > because they are work to make ... but everyone is skinnier than > > they > > > used to be, and our blood sugar is more stable, so it doesn't > seem > > > worthwhile to get artificial sweeteners that don't taste as good > > anyway. > > > (I say this with the caveat that we also don't do wheat, which > > throws > > > off all kinds of stuff in the body, for us, and I also do the > > Feast/Fast > > > eating which stabilizes blood sugar pretty well). > > > > > > -- Heidi > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2004 Report Share Posted July 26, 2004 > " ... the sugar alcohols can cause other more serious problems. One of these conditions is metabolic acidosis, which can lead to acid reflux and an increased risk of cancer of the larynx. " > > I wonder how has this been proven and what is it in Xylitol and other sugar alcohols, at what dosages that can cause acidosis and cancer? > > Christapher Thinking out loud here in metabolic types. Carb, alkaline types are prone to acidosis. Protein, acid types are prone to alkalosis. If xylitol's sugar alcohols create alkalinity it would make more alkaline the already acidosis prone carb type. Protein types would get the opposite effect, alkalinity reducing the acid that creates alkalosis. Makes sense in that the populations of Native Americans, Northern Europeans and Russians that used birch sugar were all protein type hunter gatherers. The processing of xylitol to a sugar alcohol doesn't make it equal to birch sugar though. Chewing a birch twig seems safer. Wanita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2004 Report Share Posted July 26, 2004 Yes, I have tried this product, called Xclear or something like that. Very expensive as I recall, about $12! What did I think--for a standard nasal wash, I think saline does all the same stuff. I was struggling with a long term ear infection problem, and for a short time it did prove effective in reducing or eliminating the ear pain (or the cause of the ear pain). But I think a golden seal-saline neti mixture would have produced the same result, I was just lazy. Leann > > > > > > > > >> I am new to the group and new to NT. We have slowly trying > to > > > > >> aclimate to a more natural eating style (although I can > > > honestly > > > > >say > > > > >> we won't be eating raw meat!). I am wondering about Xylitol, > > it > > > is > > > > >> not mentioned in the sweeteners section of the book, but it > > > appears > > > > >> to be a wonderful and beneficial product. Any comments? > > > > > > > > There was an article in Science News (I think?) recently about > > > artificial > > > > sweeteners ... they raised rat pups with artificial sweeteners > > and > > > > found that they lost their sense of " how much to eat " . Usually > > > there > > > > is a connection between the taste of a food and how many > calories > > > > it has, and your body learns that. But the non-calorie > sweeteners > > > > throw off that sense, and with rats anyway, they end up > > chronically > > > > overeating. > > > > > > > > I've heard people speculating on that for some time, but I > > haven't > > > seen > > > > any actual experiments on it til this one. I can't find the > > > article right now, > > > > but here is a good one on the benefits of honey: > > > > > > > > http://www.sciencenews.org/pages/sn_arc98/9_12_98/bob1.htm > > > > > > > > I've found with my family it works fine to just have REAL > > DESSERTS > > > > when we have them ... nice fat brownies with nuts and coconut > > pecan > > > > frosting is a favorite, and good ice cream. We don't have them > > so > > > often > > > > because they are work to make ... but everyone is skinnier than > > > they > > > > used to be, and our blood sugar is more stable, so it doesn't > > seem > > > > worthwhile to get artificial sweeteners that don't taste as > good > > > anyway. > > > > (I say this with the caveat that we also don't do wheat, which > > > throws > > > > off all kinds of stuff in the body, for us, and I also do the > > > Feast/Fast > > > > eating which stabilizes blood sugar pretty well). > > > > > > > > -- Heidi > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2004 Report Share Posted July 26, 2004 How much golden seal,tincture or powder, to saline solution would you use in the neti pot? TIA, Sheila > > > > > > > > > > >> I am new to the group and new to NT. We have slowly > trying > > to > > > > > >> aclimate to a more natural eating style (although I can > > > > honestly > > > > > >say > > > > > >> we won't be eating raw meat!). I am wondering about > Xylitol, > > > it > > > > is > > > > > >> not mentioned in the sweeteners section of the book, but > it > > > > appears > > > > > >> to be a wonderful and beneficial product. Any comments? > > > > > > > > > > There was an article in Science News (I think?) recently > about > > > > artificial > > > > > sweeteners ... they raised rat pups with artificial > sweeteners > > > and > > > > > found that they lost their sense of " how much to eat " . > Usually > > > > there > > > > > is a connection between the taste of a food and how many > > calories > > > > > it has, and your body learns that. But the non-calorie > > sweeteners > > > > > throw off that sense, and with rats anyway, they end up > > > chronically > > > > > overeating. > > > > > > > > > > I've heard people speculating on that for some time, but I > > > haven't > > > > seen > > > > > any actual experiments on it til this one. I can't find the > > > > article right now, > > > > > but here is a good one on the benefits of honey: > > > > > > > > > > http://www.sciencenews.org/pages/sn_arc98/9_12_98/bob1.htm > > > > > > > > > > I've found with my family it works fine to just have REAL > > > DESSERTS > > > > > when we have them ... nice fat brownies with nuts and > coconut > > > pecan > > > > > frosting is a favorite, and good ice cream. We don't have > them > > > so > > > > often > > > > > because they are work to make ... but everyone is skinnier > than > > > > they > > > > > used to be, and our blood sugar is more stable, so it > doesn't > > > seem > > > > > worthwhile to get artificial sweeteners that don't taste as > > good > > > > anyway. > > > > > (I say this with the caveat that we also don't do wheat, > which > > > > throws > > > > > off all kinds of stuff in the body, for us, and I also do > the > > > > Feast/Fast > > > > > eating which stabilizes blood sugar pretty well). > > > > > > > > > > -- Heidi > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2004 Report Share Posted July 26, 2004 I would probably use 1-2 tsp powdered goldenseal in a cup of boiling water. I would let this steep covered, then *strain* using cheesecloth or an old t-shirt. This mixture can keep in the fridge for about a week. Every time I neti-d I would add about 1/2 hot saline with the cold goldenseal brew (about 1/8tsp salt) and neti with that. Leann PS For allergy control I sometimes use more salt in the neti, but it definitely stings! > > > > > > > > > > > > >> I am new to the group and new to NT. We have slowly > > trying > > > to > > > > > > >> aclimate to a more natural eating style (although I can > > > > > honestly > > > > > > >say > > > > > > >> we won't be eating raw meat!). I am wondering about > > Xylitol, > > > > it > > > > > is > > > > > > >> not mentioned in the sweeteners section of the book, but > > it > > > > > appears > > > > > > >> to be a wonderful and beneficial product. Any comments? > > > > > > > > > > > > There was an article in Science News (I think?) recently > > about > > > > > artificial > > > > > > sweeteners ... they raised rat pups with artificial > > sweeteners > > > > and > > > > > > found that they lost their sense of " how much to eat " . > > Usually > > > > > there > > > > > > is a connection between the taste of a food and how many > > > calories > > > > > > it has, and your body learns that. But the non-calorie > > > sweeteners > > > > > > throw off that sense, and with rats anyway, they end up > > > > chronically > > > > > > overeating. > > > > > > > > > > > > I've heard people speculating on that for some time, but I > > > > haven't > > > > > seen > > > > > > any actual experiments on it til this one. I can't find the > > > > > article right now, > > > > > > but here is a good one on the benefits of honey: > > > > > > > > > > > > http://www.sciencenews.org/pages/sn_arc98/9_12_98/bob1.htm > > > > > > > > > > > > I've found with my family it works fine to just have REAL > > > > DESSERTS > > > > > > when we have them ... nice fat brownies with nuts and > > coconut > > > > pecan > > > > > > frosting is a favorite, and good ice cream. We don't have > > them > > > > so > > > > > often > > > > > > because they are work to make ... but everyone is skinnier > > than > > > > > they > > > > > > used to be, and our blood sugar is more stable, so it > > doesn't > > > > seem > > > > > > worthwhile to get artificial sweeteners that don't taste as > > > good > > > > > anyway. > > > > > > (I say this with the caveat that we also don't do wheat, > > which > > > > > throws > > > > > > off all kinds of stuff in the body, for us, and I also do > > the > > > > > Feast/Fast > > > > > > eating which stabilizes blood sugar pretty well). > > > > > > > > > > > > -- Heidi > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2004 Report Share Posted July 26, 2004 In a message dated 7/25/04 4:21:29 PM Eastern Daylight Time, jeanbartbarresi@... writes: > I am interested in it from the standpoint that is acts independent of > insulin, Are you sure? Insulin is stimulated by smelling and tasting food, so it seems unlikely that xylitol could be consumed orally without stimulating insulin. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2004 Report Share Posted July 26, 2004 In a message dated 7/25/04 8:40:37 PM Eastern Daylight Time, jeanbartbarresi@... writes: > Xylitol does not " wash away the bacteria " . By nature it is alkaline, where > sugar is acidic. Xylitol contains five alcohol groups, which, when reactive, are acid-forming, and no base-forming groups at all, so that's impossible. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2004 Report Share Posted July 27, 2004 In a message dated 7/26/04 11:01:35 PM Eastern Daylight Time, jeanbartbarresi@... writes: > I would love to hear your comments on the article. I don't know enough about xylitol to critique the article. There were a few apparent contradictions-- for example, they claim it is not fermentable, but also claim it is metabolized by gut bacteria. It may lack the acidic properties of sugar, with respect to the mouth, if it isn't usable by mouth bacteria, but it clearly has only H+ ions to offer to a solution, not OH- ions, given its chemical structure, so it can't be " alkaline " per se. In any case, the article certainly makes it look like something well worth using. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2004 Report Share Posted July 27, 2004 Here is the article Iread, whic is where i gleamed my information, as well as from my homeopath... http://www.nexusmagazine.com/articles/xylitol.html It states xylitol's chemical make up and reactions in the body as non acidic. I would love to hear your comments on the article. It really is all so confusing. We re at the mercy of those who want to sell their product, as well as the scientist, theorists and more who have an opinion...where do you find accurate information? Who do you trust? > > Xylitol does not " wash away the bacteria " . By nature it is alkaline, where > > sugar is acidic. > > Xylitol contains five alcohol groups, which, when reactive, are acid-forming, > and no base-forming groups at all, so that's impossible. > > Chris > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2004 Report Share Posted July 27, 2004 " where do you find accurate information? Who do you trust? " That's why we go to local farmers and ranchers when ever possible. However when it comes to over the counter items it becomes another ball game. I read somewhere Xylito causes the lining of the sinus to become slippery and whatever bacteria or pollen is on the sinus area will slid off more easily. Doesn't cranberry juice have this effect for urinary infections? It may be a different mechanism but a similar effect. Sheila > Here is the article Iread, whic is where i gleamed my information, as > well as from my homeopath... > http://www.nexusmagazine.com/articles/xylitol.html > > It states xylitol's chemical make up and reactions in the body as non > acidic. I would love to hear your comments on the article. > > It really is all so confusing. We re at the mercy of those who want > to sell their product, as well as the scientist, theorists and more > who have an opinion...where do you find accurate information? Who do > you trust? > > > > > > > Xylitol does not " wash away the bacteria " . By nature it is > alkaline, where > > > sugar is acidic. > > > > Xylitol contains five alcohol groups, which, when reactive, are > acid-forming, > > and no base-forming groups at all, so that's impossible. > > > > Chris > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2004 Report Share Posted July 28, 2004 Yes, true, but (per the article) Xylitol has been around since 1891, and has been used since the sugar shortages of WWII, the FDA approved it in 1963, so it is not brand new by far. Xylitol The writup is pretty good, but I had a few thoughts ... a lot of what they talk about, such as xylitol not promoting tooth decay and not stimulating insulin* are the same things that everyone got so excited about when they first started selling fructose. That was the big deal in the 70's .... we were all buying fructose like mad. Then it turns out that large quantities of fructose are even worse than sucrose! Anyway, like I say, " change is good, you go first! " Until ANYTHING has a long track record, you don't know what it does or doesn't do, esp. in larger quantities or over a long period of time. Xylitol may well be wonderful, or not, I don't know, it'll be interesting to see what develops. -- Heidi Jean *(I agree with that ANYTHING that tastes sweet might promote insulin, as it can be triggered by taste, but sucrose NEEDS insulin more than fructose). http://www.laleva.cc/food/xylitol.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2004 Report Share Posted July 28, 2004 >Yes, true, but (per the article) Xylitol has been around since 1891, and has been used since the sugar shortages of WWII, the FDA approved it in 1963, so it is not brand new by far. Right, but soybeans and fructose have been around even longer! The thing is, they do these studies that show XYZ is good, then someone sees a profit, and pretty soon XYZ is in EVERYTHING. I mean, eating tofu on your rice didn't seem to hurt the Asians, but now there is soy milk, soy ice cream, soy isoflavones in capsules. The same kind of thing happened with fructose ... hey, it's in fruit, so they started putting in in soft drinks and everything else, and selling fructose crystals so you could use it instead of sugar. And really, sugar itself was used for a long, long time and no one really thought much about it being a negative until fairly recently. I'm just naturally leery of anything that hasn't been used *much* that suddenly becomes popular, esp. in a refined form. I doubt that chewing xylitol gum once or twice a day is an issue, and it might make a great sweetener. But I kinda doubt any large group of people has ever used it for a long time in any quantity, and with a lot of people gushing over how great it is, there will soon be a whole lot of it marketed! -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
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