Guest guest Posted June 16, 2009 Report Share Posted June 16, 2009 hello! just wondering, does anyone know a forsure safe all natural sweetner? i do all my baking and make all the food i eat from scratch and so i dont want to be poisining my baby or anyone actually! thanks so much everyone! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 18, 2009 Report Share Posted June 18, 2009 I don't know if Dr. has said anything about it, but I really like Agave. I use that mostly now instead of sugar. I also use Xylitol. There is another product made by the company that Dr. said the sugar is safe that makes a product called zero. It's made from sugar but has zero calories, zero on glycemic index. It's expensive, though, and it's hard to find. But I like the taste better than the Xylitol. -- safe sweetners hello! just wondering, does anyone know a forsure safe all natural sweetner? i do all my baking and make all the food i eat from scratch and so i dont want to be poisining my baby or anyone actually! thanks so much everyone! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2009 Report Share Posted June 19, 2009 Isn't stevia a good one? Dee -- Re: safe sweetners I don't know if Dr. has said anything about it, but I really like Agave. I use that mostly now instead of sugar. I also use Xylitol. There is another product made by the company that Dr. said the sugar is safe that makes a product called zero. It's made from sugar but has zero calories, zero on glycemic index. It's expensive, though, and it's hard to find. But I like the taste better than the Xylitol. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2009 Report Share Posted June 19, 2009 Stevia is supposed to be the best. Dee -- safe sweetners hello! just wondering, does anyone know a forsure safe all natural sweetner? i do all my baking and make all the food i eat from scratch and so i dont want to be poisining my baby or anyone actually! thanks so much everyone! ------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2009 Report Share Posted June 19, 2009 I'd sure like a page and book citation to references about statements she might have made that would indicate that sugar is OK. Call me skeptical but I don't think she ever said any sugar was " OK " . While she makes referenecs to " brown sugar " as opposed to white sugar, in CURE FOR ALL DISEASES, she does say " I am prejudiced against all sugar from a health standpoint. " In view of that, why she she even lists " brown sugar " for recipes is a mystery to me because anyone who is willing to do a little research will quickly learn that 'Brown Sugar " is nothing more than white sugar with molasses [from the Sorghum plant] added. Its STILL WHITE SUGAR! So, I respectfully disagree with the eminent and respected Dr. [whose protocols on Bio-electric medicine I have followed for almost 15 years now] on using 'brown sugar'. The truth is that sugar [white brown, dyed pink w/ Red # 4 or whatever] will eventually kill you. Several years ago I had a potential client referred to me who had been diagnosed as pre-Diabetic. She asked if I could help her. I agreed, advising that as a start she get off sugar and that I would then plan a nutritional and physical culture program for her. Her immediate and unqualified response was that she " ...could NEVER go off sugar... " I responed that this would be her choice but that my experience indicated that she could expect full blown diabetes, and later possibly cancer and advised that I don't work with people who consume sugar. It was later reported to me by the person who referred her to me that she very shortly developed diabetes, and later that she has had not one but several cancer surgeries and is very ill. But the " Good News " is that she still 'enjoys' her sugar, just like the dying lung cancer victims continue to 'enjoy' smoking. I believe based upon significant research that Stevia is problem free and I also can conscientiously recommend Maple Syrup granules and Date sugar [ground dried dates] if they are mold free, albeit unlikely. Agave, being very high in sugar is why it is used by the Mecian culture to make Tequila and other exotic alcoholic beverages, so it would seem to be great if it is not processed to death. While Xylitol is found naturally it won't be made for consumption from natural sources because its Too $$$$! Thus, its a man made chemical and no chemicals are organic. ANY product 'made from sugar' would be man made and hence a further refined product. INorganic chemicals are all acid ash generating [as is sugar] and thus harmful to our overall metabolism. Moreover, the basic fact that our bodies do not absorb or metabolize inorganic substances [see the book, Bridge to Life] is either not grasped or is simply ignored by almost everyone, including many otherwise astute health care professionals. Basically its not the sugar(s) that cause harm [people can chew cane sugar stalks with almost total impunity] its the damage done to the plant in the refining process, e.g. the removal of the minerals and valuable nutritional components. Also, remember that there is at least one test that demonstrated that even honey [in quantity] will setup a condition in the mouth [acidity!] that results in dental damage. Addiction is a 'not nice word' but the truth is, we are a nation addicted to sugar and in general we can't eat anything unless its sweetened. Is this any different than the addiction to tobacco? Or marijuana? or Rec drugs? In the late 1800s the per capita sugar consumption was 5 lbs/person. Diseases as we know them today were all but non-existent including " Sugar Diabetes " (as it was then called, because everyone knew it was from too much sugar) cancer and on and on. Today we are consuming close to 150 lbs/year per person and are a nation of obese and diseased adults with obese children. As anyone who has broken the sugar addiction will readily admit, when you quit ingesting sugar you'll start tasting food again. Any who might wish my references and study citations has but to ask. There are 124 of them!, plus many informative books! Nutricon - Luke From: Doyon <lisadoyon@...> Subject: Re: safe sweetners Dr Date: Thursday, June 18, 2009, 11:33 PM I don't know if Dr. has said anything about it, but I really like Agave. I use that mostly now instead of sugar. I also use Xylitol. There is another product made by the company that Dr. said the sugar is safe that makes a product called zero. It's made from sugar but has zero calories, zero on glycemic index. It's expensive, though, and it's hard to find. But I like the taste better than the Xylitol. -- safe sweetners hello! just wondering, does anyone know a forsure safe all natural sweetner? i do all my baking and make all the food i eat from scratch and so i dont want to be poisining my baby or anyone actually! thanks so much everyone! Quote Link to comment Share on other sites More sharing options...
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