Guest guest Posted June 2, 2005 Report Share Posted June 2, 2005 My understanding is that they are alcohol based sweetners. Hubby is a diabetic and he says they will raise his blood glucose levels so I would assume that they might feed the yeast to some degree. softhome <gesigars@...> wrote:Are they not zero calorie zero energy sweeteners, & yeast feeding on them, don't get any energy from it. gesi ======================================================= Xylitol > Anyone have the skinny on the sweetener xylitol? > Some say that yeast think it's sugar, eat it, then die. > Others say that it's almost as bad as eating sugar, and in fact feeds > the yeast. > I was curious if anyone had information? > Also wondering about sorbitol and maltitol. Thanks! > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2005 Report Share Posted June 2, 2005 This is not correct. Xylitol is extracted from birch cellulose and is considered to be a carbohydrate alcohol. While it has the same amount of calories as sucrose, it metabolizes in a dissimilar manner and may be used safely for diabetics and hypoglycemics. Bacterial salivary organisms do not feed, grow or ferment on xylitol as they do on other simple aforementioned sugars. I have used this sugar for nose spray in the past to prevent sinus infections and I use it now in a supplement with 7 other necessary sugars that are needed on our cell surfaces. Your own body makes this sugar out of galactose and glucose which are abundant in every day eating, and without this sugar and the other 7 you are not healthy. Diabetics take the same supplement I take every day and the benefits are amazing. Most are able to reduce their insulin after 4-6 months. The combination of the 8 kill candida very effectively, because when cells are healthy they will destroy any bacteria, fungus, or virus and also cancer cells. Some sugars are good and necessary. Sue wrote: > My understanding is that they are alcohol based sweetners. Hubby is a > diabetic and he says they will raise his blood glucose levels so I would > assume that they might feed the yeast to some degree. > > softhome <gesigars@...> wrote:Are they not zero calorie zero > energy sweeteners, & yeast feeding on them, > don't get any energy from it. > gesi > ======================================================= > Xylitol > > > > Anyone have the skinny on the sweetener xylitol? > > Some say that yeast think it's sugar, eat it, then die. > > Others say that it's almost as bad as eating sugar, and in fact feeds > > the yeast. > > I was curious if anyone had information? > > Also wondering about sorbitol and maltitol. Thanks! > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2005 Report Share Posted June 2, 2005 I know for a fact that they increase his blood sugar. I've seen it happen with my husband. Perhaps they don't feed candida I can't say for sure. We just don't keep things like that in our house. Now I admit to not checking any science on this but if my body already makes this out of the " abundant " amount of glucose from my diet then I would assume I wouldn't have to take extra. I agree that your brain requires glucose to function however I don't feel that you would need to take these sweetners in addition to the sugars we get from eating a candida diet. I'm also not saying I'm against anyone taking whatever they want. I think some one else mentioned it but I haven't been able to get to the web page you posted for Ambrotose. www.gothealth.glyconutrients.com is that correct? Seems to be a fair bit of controversy about Mannatech (sp?) the company that " makes " Ambrotose. What were the most significant benefits for you? Were you supplementing with anything else while taking this? Cheers Sue " Kindscher (Charter) " <morningsunranch@...> wrote: This is not correct. Xylitol is extracted from birch cellulose and is considered to be a carbohydrate alcohol. While it has the same amount of calories as sucrose, it metabolizes in a dissimilar manner and may be used safely for diabetics and hypoglycemics. __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2005 Report Share Posted June 2, 2005 Does the Yacon syrup cause intestinal distress like the sugar alcohols do? Also, what about Xylitol, does it cause this distress? Thanks, Fern Re: Re: Xylitol Thank you very much for the info. This stuff almost sounds too good to be true. Have you tried it? They say it tastes like molasses but sounds very healthy and is a good source of inulin. I looked at the info at www.rawfood.com. They are out. If you happen to see it again could you look to see if there is an address and phone number on the label or bottle. I would like our coop to see if they can get it. Pandora <donnamarie_veg@...> wrote:I saw this Yacon syrup while shopping. Yacon (Smallanthus sonchifolius) is a distant relative of the Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2005 Report Share Posted June 2, 2005 Sue, Sue wrote: > I know for a fact that they increase his blood sugar. I've seen it > happen with my husband. All of the studies ever done on Xylitol show it does not increase blood sugar, it is slow to absorb into system and therefore will not cause a spike in insulin like regular sugar. What did you use the xylitol with, perhaps that was the culprit. One of my business partners is a Registered Nurse and she is a Certifed Diabetes Educator, I have learned from her, she uses these sugars to help people with diabetes all the time, if it raised blood sugar that would not something she could do. Perhaps they don't feed candida I can't say for > sure. We just don't keep things like that in our house. I don't use any type sweetners either because I really don't see the need for them. I have never baked and just don't eat sweets. If I did I would use xylitol or stevia. Now I admit to > not checking any science on this but if my body already makes this out > of the " abundant " amount of glucose from my diet then I would assume I > wouldn't have to take extra. ALthough the body has the ability to make these necessary sugars, having the ability and actually doing it are two different things. Most of us are deficient in these necessary sugars becasue they are no longer abundant in our modern day diets.The body will try to compensate and make them for us but this take vitamins, and many enzyme reactions and also tons of energy. Most people are so tired these days this is one reason. Most people are eating processed foods, even the fruits and vegies are picked green, virtually devoid of any nutrients. This is causing a decline in our bodies immune function more and more every year. If you supplement with what was already suppose to be in the diet but is not, it relieves the body from trying to make these sugars. Also in some people like with RHeumatoid arthritis they are unable to synthesize the one sugar galactose, if they are not eating dairy they are getting none and will also be deficient in fucose a highly beneficial sugar. So this is a good reason to use them in the diet. I agree that your brain requires glucose to > function however I don't feel that you would need to take these > sweetners in addition to the sugars we get from eating a candida diet. > I'm also not saying I'm against anyone taking whatever they want. > > I think some one else mentioned it but I haven't been able to get to the > web page you posted for Ambrotose. www.gothealth.glyconutrients.com is > that correct? www.GotHealth.Myglycodiscovery.com Seems to be a fair bit of controversy about Mannatech > (sp?) the company that " makes " Ambrotose. As long as drug companies rule the world and have the majority of people believing that drugs are the answer to all their problems,then there will always be controversy with alternatives and neutraceuticals.I just read an article that a whole group of people have been busted, they had hired poeple specifically to write derrogatory articles directed at ANY large companies doing business in the health care industry. It did not surprise me one bit to read this. The drugs companies were behind the whole thing. What were the most significant > benefits for you? Were you supplementing with anything else while taking > this? Both my husband and I had suffered from late stage lyme disease. I don't know if you are familiar with that but it is an infectious type disease that later goes auto immune and can affect many parts of your body. I had been diagnosed with MS if that give you an idea what it looks like. Many of are misdiagnosed with other things when they actually have lyme. Anyway it took around 8 months to start getting my life back, my husband 1 year, but now we are both symptom free. We took the 8 essential sugars, the antioxidant, the vitamin/mineral complex, the hormone support, and the immune lozengers which help the immune system even more and also regulate blood sugar, blood pressure and cholesterol. My husband was 100lbs over weight, was eating a pathetic diet, had high blood pressure, high cholesterol, and high blood sugar. He is now down 30 lbs, has normal levels of everthing according to the complete tests he just recently had done. He did change his diet also.I know with out these products he most likely would have had a heart attack or at the very least have diabetes. He was also so debilitated he walk with a cane, and now he does not. We are 50 and 56 and even though I think every one should supplement, for sure if you are middle aged or older, it should be part of a routine. 2 Freinds of mine recently had accidents, one cut his arm while on the jobsite with a saw, the other got stepped on by a horse and thought it was really no big deal. Both of them ended up getting staph infections and the one almost lost his leg because they could not stop the infection.He has been in a wheelchair and has not been able to work since last summer. The other had to be on antibiotics for a long time and was not able to work because if got so bad. Had they both had stronger immune systems, they would not have been affected by the bacteria, or at least not as much. ANyway I hope this info helps. If you want to talk to my partner about your husband I could arrange a call, she is able to help many people reduce their insulin and help releive the many symptoms of diabetes. > > > No virus found in this incoming message. > Checked by AVG Anti-Virus. > Version: 7.0.322 / Virus Database: 267.4.1 - Release Date: 6/2/2005 -- No virus found in this outgoing message. Checked by AVG Anti-Virus. Version: 7.0.322 / Virus Database: 267.4.1 - Release Date: 6/2/2005 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2005 Report Share Posted June 2, 2005 I don't think it sounds like it would by the info on the website below but can't be sure. As for the Xylitol, just start out a little slowly and work up. The Xylitol never gave me much trouble like maltitol did. I thought I was going to die before I got that one out of my system. I will never eat Stover sugarfree Jellie Bellies again as long as I live. Make sure that it is pure Xylitol and doesn't have a bunch of fillers in it. Dr. LaMar's Xylitol is pharmaceutical grade pure Xylitol. Fern Francis <ffran@...> wrote:Does the Yacon syrup cause intestinal distress like the sugar alcohols do? Also, what about Xylitol, does it cause this distress? Thanks, Fern Re: Re: Xylitol Thank you very much for the info. This stuff almost sounds too good to be true. Have you tried it? They say it tastes like molasses but sounds very healthy and is a good source of inulin. I looked at the info at www.rawfood.com. They are out. If you happen to see it again could you look to see if there is an address and phone number on the label or bottle. I would like our coop to see if they can get it. Pandora <donnamarie_veg@...> wrote:I saw this Yacon syrup while shopping. Yacon (Smallanthus sonchifolius) is a distant relative of the Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2005 Report Share Posted June 2, 2005 I don't think it sounds like it would by the info on the website below but can't be sure. As for the Xylitol, just start out a little slowly and work up. The Xylitol never gave me much trouble like maltitol did. I thought I was going to die before I got that one out of my system. I will never eat Stover sugarfree Jellie Bellies again as long as I live. Make sure that it is pure Xylitol and doesn't have a bunch of fillers in it. Dr. LaMar's Xylitol is pharmaceutical grade pure Xylitol. Fern Francis <ffran@...> wrote: Does the Yacon syrup cause intestinal distress like the sugar alcohols do? Also, what about Xylitol, does it cause this distress? Thanks, Fern Re: Re: Xylitol Thank you very much for the info. This stuff almost sounds too good to be true. Have you tried it? They say it tastes like molasses but sounds very healthy and is a good source of inulin. I looked at the info at www.rawfood.com. They are out. If you happen to see it again could you look to see if there is an address and phone number on the label or bottle. I would like our coop to see if they can get it. Pandora <donnamarie_veg@...> wrote:I saw this Yacon syrup while shopping. Yacon (Smallanthus sonchifolius) is a distant relative of the Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2005 Report Share Posted June 2, 2005 All you diabetics out there should get online and research this. It sounds like a fantastic products for you. Here is what two sites say. What do the studies show? Research shows that the Yacon leaves actually increase the insulin concentration in the body. This effectively stabilizes blood sugar levels and has remarkable implications for people with diabetes or pre-diabetes. Some researchers even believe that prolonged use of a Yacon supplement may have a long-term healing effect. Results also show that Yacon leaves are a great antioxidant and can be used in the diet as a preventative for chronic illness such as arteriosclerosis. Human use. Yacon capsules have been widely used in the U.S. and other countries with much success. Products made from Yacon leaves such as supplements and teas have undergone significant testing in Japan, Argentina and Peru. Those with Diabetes type II or pre-diabetes may benefit from Yacon by including it as a natural supplement in their diet. Sweetness has never been so healthy! Imagine a natural raw & organic low-calorie sweet treat which is positively good for you. Nature's healthy sweetener - Yacon Syrup! Tastes like molasses! Fresh pressed from the yacon root, this gift from nature has been enjoyed for centuries in the Andean highlands of Peru. As a prebiotic, yacon is good for digestion, stimulates positive colon health, and helps absorption of calcium and vitamins. Though packed with sweetness, the sugar in yacon is mainly fructooligosaccharide, which cannot be absorbed by the body. This means yacon is both naturally low-calorie and low in mono and disaccharides (less than 1 g per serving), sugars that rapidly elevate blood sugar levels. Use it as you would honey or maple syrup on foods and in recipes or sweeten beverages with a spoonful. Yacon is a distant relative of the sunflower with edible tubers and leaves. It is commonly grown and consumed from Colombia to northwest Argentina. Locally, the tuber is often chopped and added to salads, and are also consumed boiled or baked. Yacon roots contain important quantities of potassium and antioxidants. The root of yacon is considered the world's richest natural source of FOS (Fructooliosaccharides). Most other roots and tubers store carbohydrates as starch - a polymer of glucose; yacon stores carbohydrate as FOS - a polymer composed mainly of fructose. This FOS can be considered a subgroup of inulin because they have a similar molecular structure, but with shorter fructose chains. Yacon syrup regulates intestinal flora, reduces constipation, helps to reduce the risk of developing colon cancer, improves calcium absorption, helps reduce cholesterol and triglycerides, boosts the immunological system, and is ideal for low-calorie diets. Yacon syrup can contains approximately 30% FOS and low proportions of simple sugars (e.g., glucose, fructose and sucrose). The human body has no enzyme to hydrolyze FOS, so it passes through the digestive tract unmetabolized, providing few calories, a marketing strength for dieters and diabetics. Yacon also acts as a prebiotic. The undigested portion of yacon serves as food for " friendly " bacteria, such as Bifidobacteria and Lactobacillus species, in the colon. Clinical studies have shown that administering FOS can increase the number of these friendly bacteria in the colon while simultaneously reducing the population of harmful bacteria. Other benefits noted with FOS supplementation include increased production of beneficial short-chain fatty acids such as butyrate, increased absorption of calcium and magnesium, and improved elimination of toxic compounds. Preclinical studies indicate an increase in bone density after consumption of FOS. In addition, the beneficial effects of FOS on the presence of Bifidobacteria suggest an improved absorption of vitamins, such as the B complexes. Bless you for bringing this to our attention. Pandora <donnamarie_veg@...> wrote: I saw this Yacon syrup while shopping. Yacon (Smallanthus sonchifolius) is a distant relative of the sunflower with edible tubers and leaves. Yacon syrup, pressed from the roots, has a dark brown color, sweet flavor, and is used as an alternative glucose free sweetener and prebiotic with few calories. Just a thought for anyone wanting alternative sweeteners etc. I have not tried it yet. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2005 Report Share Posted June 2, 2005 Pandora, This sounds interesting!.... --- Pandora <donnamarie_veg@...> wrote: > I saw this Yacon syrup while shopping. > Yacon (Smallanthus sonchifolius) is a distant > relative of the > sunflower with edible tubers and leaves. Yacon > syrup, pressed from > the roots, has a dark brown color, sweet flavor, and > is used as an > alternative glucose free sweetener and prebiotic > with few calories. > > __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2005 Report Share Posted June 3, 2005 , Thanks for all the info. My partner is a type 1 diabetic. He's had it forever and is very well under control. Other than the diabetes he's the healthiest person I know. Thanks again Sue " Kindscher (Charter) " <morningsunranch@...> wrote: Sue, Sue wrote: > I know for a fact that they increase his blood sugar. I've seen it > happen with my husband. All of the studies ever done on Xylitol show it does not increase blood sugar, it is slow to absorb into system and therefore will not cause a spike in insulin like regular sugar. What did you use the xylitol with, perhaps that was the culprit. One of my business partners is a Registered Nurse and she is a Certifed Diabetes Educator, I have learned from her, she uses these sugars to help people with diabetes all the time, if it raised blood sugar that would not something she could do. Perhaps they don't feed candida I can't say for > sure. We just don't keep things like that in our house. I don't use any type sweetners either because I really don't see the need for them. I have never baked and just don't eat sweets. If I did I would use xylitol or stevia. Now I admit to > not checking any science on this but if my body already makes this out > of the " abundant " amount of glucose from my diet then I would assume I > wouldn't have to take extra. ALthough the body has the ability to make these necessary sugars, having the ability and actually doing it are two different things. Most of us are deficient in these necessary sugars becasue they are no longer abundant in our modern day diets.The body will try to compensate and make them for us but this take vitamins, and many enzyme reactions and also tons of energy. Most people are so tired these days this is one reason. Most people are eating processed foods, even the fruits and vegies are picked green, virtually devoid of any nutrients. This is causing a decline in our bodies immune function more and more every year. If you supplement with what was already suppose to be in the diet but is not, it relieves the body from trying to make these sugars. Also in some people like with RHeumatoid arthritis they are unable to synthesize the one sugar galactose, if they are not eating dairy they are getting none and will also be deficient in fucose a highly beneficial sugar. So this is a good reason to use them in the diet. I agree that your brain requires glucose to > function however I don't feel that you would need to take these > sweetners in addition to the sugars we get from eating a candida diet. > I'm also not saying I'm against anyone taking whatever they want. > > I think some one else mentioned it but I haven't been able to get to the > web page you posted for Ambrotose. www.gothealth.glyconutrients.com is > that correct? www.GotHealth.Myglycodiscovery.com Seems to be a fair bit of controversy about Mannatech > (sp?) the company that " makes " Ambrotose. As long as drug companies rule the world and have the majority of people believing that drugs are the answer to all their problems,then there will always be controversy with alternatives and neutraceuticals.I just read an article that a whole group of people have been busted, they had hired poeple specifically to write derrogatory articles directed at ANY large companies doing business in the health care industry. It did not surprise me one bit to read this. The drugs companies were behind the whole thing. What were the most significant > benefits for you? Were you supplementing with anything else while taking > this? Both my husband and I had suffered from late stage lyme disease. I don't know if you are familiar with that but it is an infectious type disease that later goes auto immune and can affect many parts of your body. I had been diagnosed with MS if that give you an idea what it looks like. Many of are misdiagnosed with other things when they actually have lyme. Anyway it took around 8 months to start getting my life back, my husband 1 year, but now we are both symptom free. We took the 8 essential sugars, the antioxidant, the vitamin/mineral complex, the hormone support, and the immune lozengers which help the immune system even more and also regulate blood sugar, blood pressure and cholesterol. My husband was 100lbs over weight, was eating a pathetic diet, had high blood pressure, high cholesterol, and high blood sugar. He is now down 30 lbs, has normal levels of everthing according to the complete tests he just recently had done. He did change his diet also.I know with out these products he most likely would have had a heart attack or at the very least have diabetes. He was also so debilitated he walk with a cane, and now he does not. We are 50 and 56 and even though I think every one should supplement, for sure if you are middle aged or older, it should be part of a routine. 2 Freinds of mine recently had accidents, one cut his arm while on the jobsite with a saw, the other got stepped on by a horse and thought it was really no big deal. Both of them ended up getting staph infections and the one almost lost his leg because they could not stop the infection.He has been in a wheelchair and has not been able to work since last summer. The other had to be on antibiotics for a long time and was not able to work because if got so bad. Had they both had stronger immune systems, they would not have been affected by the bacteria, or at least not as much. ANyway I hope this info helps. If you want to talk to my partner about your husband I could arrange a call, she is able to help many people reduce their insulin and help releive the many symptoms of diabetes. > > > No virus found in this incoming message. > Checked by AVG Anti-Virus. > Version: 7.0.322 / Virus Database: 267.4.1 - Release Date: 6/2/2005 -- No virus found in this outgoing message. Checked by AVG Anti-Virus. Version: 7.0.322 / Virus Database: 267.4.1 - Release Date: 6/2/2005 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2005 Report Share Posted June 3, 2005 > > Sue wrote: > > Now I admit to > > not checking any science on this but if my body already makes this > > out of the " abundant " amount of glucose from my diet then I would > > assume I wouldn't have to take extra. > wrote: > ALthough the body has the ability to make these necessary sugars, > having the ability and actually doing it are two different things. > Most of us are deficient in these necessary sugars becasue they are no > longer abundant in our modern day diets. Actually Sue, you were correct on on your statement and is incorrect. Your diet contains adequate glucose, and not only that the liver makes more all the time even if it has to break down your lean tissue to do it. A failure in this mechanism would be certain death to the patient. Glucose then is not one of " these necessary sugars " refers to; although ncessary, it is NEVER in short supply so supplementation with Ambrotose is unnecessary in this instance. In fact, Mannatech products do not need to supply glucose; you can consider it to be a redundant buffer. > The body will try to > compensate and make them for us but this take vitamins, and many > enzyme reactions and also tons of energy. Most people are so tired > these days this is one reason. All the cells in the body except cancer and brain cells can burn fat. Fat burning in fact yields 50% more energy than glucose burning does, so a person who wants more energy is well advised to increase the fat burning mechanism. Tiredness usually results from toxin load, which impairs cellular function and mitochondrial ATP production. (not lack of glucose) > Most people are eating processed foods, > even the fruits and vegies are picked green, virtually devoid of any > nutrients. This is causing a decline in our bodies immune function > more and more every year. If you supplement with what was already > suppose to be in the diet but is not, it relieves the body from trying > to make these sugars. Also in some people like with RHeumatoid > arthritis they are unable to synthesize the one sugar galactose, if > they are not eating dairy they are getting none and will also be > deficient in fucose a highly beneficial sugar. So this is a good > reason to use them in the diet. Interestingly, galactose is part of cold-processed whey, which happens to also produce the body's own cellular detoxifier, immunomodulator and antioxidant (glutathione). The nurses who are my partners have obtained results using Ambrotose in rheumatoid arthritis patients, but they recognise that studis actually show Ambrotose increases glutathione by sparing it, not by providing the precursors to make more of it. Most diseases are marked by glutathione deficiency in the cells; there are many hundreds of studies on this subject and obviously, glutathione should be increased to reduce toxin and oxidative load. > > I think some one else mentioned it but I haven't been able to get to > > the web page you posted for Ambrotose. > > Seems to be a fair bit of controversy about Mannatech > > (sp?) the company that " makes " Ambrotose. It's just the zealot thing - always using a hammer even when a screwdriver is really what's needed every MLM company has a touch of it, Mannatech distributors perhaps more than the average. If you want a zealot-free option, Google " glyconutrient jam " you can make yourself. > you want to talk to my partner about your husband I could arrange a > call, she is able to help many people reduce their insulin and help > releive the many symptoms of diabetes. Comprehensive information on reducing diabetes and eliminating or avoiding diabetes symptoms is available on a new group: D-A-S-H-/ Duncan Crow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 2, 2005 Report Share Posted July 2, 2005 jezalilah, xylotol has only been around 25 years and has 40% the calories of sugar, that means carbs too... Pure xylitol is a white, crystalline, natural substance that looks and tastes like sugar. Xylitol's sweeteness is equal to sugar, but it contains 40% fewer calories than sugar. Xylitol is recommended for diabetics, since it does not require insulin to be metabolized. " In the U.S., xylitol is approved as a food additive in unlimited quantity for foods with special dietary purposes. Over 25 years of testing in widely different conditions confirm that xylitol is the best sweetener for teeth. Xylitol use reduces tooth decay rates both in high-risk groups (high caries prevalence, poor nutrition, and poor oral hygiene) and in low risk groups (low caries incidence using all current prevention recommendations). Sugarfree chewing gums and candies made with xylitol as the principal sweetener have already received official endorsements from six national dental associations. " Quote from Xylitol http://www.youcanbefit.com/sweet.html and here's an article on stevia... The incestuous relationship between government and big business thrives in the dark. " -Jack While the American public has waited in vain for a safe artificial sweetener to be developed, citizens of certain other countries have for years -- in some cases, for centuries -- enjoyed a safe, natural sweetener that is virtually calorie-free and to which many other health benefits have been attributed. This miracle sweetener is a South American herb called Stevia rebaudiana Bertoni -- commonly known simply as stevia, estimated to be some 150 to 400 times sweeter than sugar. The U.S. Food and Drug Administration since the mid-1980s has labeled stevia an " unsafe food additive " and gone to extensive lengths to keep it off the U.S. market -- including initiating a search-and-seizure campaign and full-fledged " import alert. " To judge from the extensive measures the FDA has employed to keep Americans in the dark about stevia, one might assume it was some type of dangerous narcotic. But, in fact, no ill effects have ever been attributed to it, although it has been used by millions of people around the world, in some locales for hundreds of years. So adamant has the FDA remained on the subject, that even though stevia can now be legally marketed as a dietary supplement under legislation enacted in 1994, any mention of its possible use as a sweetener or tea is still strictly prohibited. Now that stevia has been designated as " unsafe " -- almost certainly to benefit the politically powerful sweetener industry -- the agency has insisted on stonewalling any and all evidence to the contrary. Once the FDA makes a decision, neither practical experience nor scientific research is likely to bring about a reversal of its position.. As Rob McCaleb, president and founder of the Herb Research Foundation, puts it: " Sweetness is big money. Nobody wants to see something cheap and easy to grow on the market competing with the things they worked so hard to get approved. " Copies of the documents referred to on these pages should be available to anyone who wishes to make a Freedom of Information Act request to the FDA. For more information on making a FOIA request, check out the FDA Web site at: www.fda.gov http://www.stevia.net/fda.htm i think they're both better than sugar! but the artificial crap has a lot of money invested in staying on top of the heap! gina <dianew52002@...> wrote: > .....forgot to say that xylitol is completely > natural. > > > ____________________________________________________ Sports Rekindle the Rivalries. Sign up for Fantasy Football http://football.fantasysports. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2005 Report Share Posted October 27, 2005 You're right Irene, Dr.D. has not rated it as far as I know. I like it better than any other sweeteners I've tried (Stevia gives me a headache). Heidi on his website recommends veg. glycerin for O's, but Xy seems to agree with me better. I just can't seem to get with the NO-sweets-at all regimen. And women DO need chocolate. hehe Emmi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 26, 2005 Report Share Posted November 26, 2005 Jody wrote: > > Is Xylitol allowed as it has no carbs. ==>No. Having any sugars isn't about the carbs contained in them. It is the sugar itself, and no matter what kind it is, whether it is contained in veggies, coconut milk, sugar substitutes, etc. it feeds candida. Xylitol isn't as bad as other sugar substitutes, but we only recommend Stevia as a sweetener. But even then you shouldn't go overboard on eating it - very small amounts are okay in something like my raw egg drink. Having anything sweet feeds your addiction to sugars and high carb foods, i.e. grains, starches, beans, etc. Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 23, 2005 Report Share Posted December 23, 2005 > > Is it good to use Xylitol instead stevia. ==>No it is not. Even stevia should be used only in very small amounts. Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2006 Report Share Posted August 9, 2006 Dear Jeanette, I've looked at xylitol, and I do not have time right now, but I do not recommend. Stick to the stevia instead. Bee > > I went to the healthfood store and looked for a good tasting Stevia > (any ideas?). Anyway, while looking the guy at the store told me I > should get Xylipure. I checked it on line: Xylitol is a naturally > occurring substance that is crystalline in form and looks and tastes > like sugar. Xylitol is all natural, not artificial, and is a normal > substance used in everyday metabolism. Our bodies produce up to 15 > grams of xylitol each day. Found mostly in fruits and vegetables, > xylitol is perfectly safe for human ... What do you think? Is it ok to > get? > Jeanette Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 11, 2006 Report Share Posted August 11, 2006 Bee, Is it possible for stevia to feed the yeast? I found myself needing more and more of it to sweeten my tea and egg drink and then I started to get cravings. I stopped using it altogether and the cravings have stopped. I am afraid to start using it again because of another vicious cycle. The bad part is I can't do the egg drink without it :+( The pau d'arco is tough enough..... I know you have mentioned that even meat and fats in excess can feed this bugger but this is ridiculous! Could it be that I am sooooo close to getting it under control that it will use anything to survive? Also, Rom mentioned undertaking a 15 day fast, which I know you don't condone, but how in the heck can this beast survive for 15 days with no food (not Rom, the yeast ;+)? Incidently have you read Bragg's (same Bragg as the vinegar) book on fasting? Shirley >From: " Bee Wilder " <beeisbuzzing2003@...> >Dear Jeanette, I've looked at xylitol, and I do not have time right >now, but I do not recommend. Stick to the stevia instead. >Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 11, 2006 Report Share Posted August 11, 2006 Unfortunately it's a known phenomena that just the *taste* of something sweet can provoke an insulin response in the body. Work in this area can be found by searching " Reflex mechanism on insulin secretion " . It's still debateable and appears that some don't have the same response, but I sure do. When I do have Stevia I use the TINIEST amount I can possibly get away with it and limit it to no more than once a week.. but usually once a month. Luv, Debby San , CA --- Shirley G <chickwbrains@...> wrote: > Is it possible for stevia to feed the yeast? I > found myself needing more > and more of it to sweeten my tea and egg drink and > then I started to get > cravings. I stopped using it altogether and the > cravings have stopped. I Website for my son Hunter Hudson, born 10/11/04: http://debbypadilla.0catch.com/hunter/ Today is the most important day. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 11, 2006 Report Share Posted August 11, 2006 Debby, I didn't feel any blood sugar spikes though, wouldn't they also be indicative of insulin responses? I am leery of trying the stevia again because I do not wish to regress, I'm becoming an all or nothing type person and food is at the top of the list. I have certainly evolved on this diet. Today is my 6 month anniversary, just wish my thyroid would get better. Do you make the egg drink at all Debby? Shirley >From: Debby Padilla-Hudson <debbypadilla@...> >Unfortunately it's a known phenomena that just the >*taste* of something sweet can provoke an insulin >response in the body. Work in this area can be found >by searching " Reflex mechanism on insulin secretion " . > >It's still debateable and appears that some don't have >the same response, but I sure do. When I do have >Stevia I use the TINIEST amount I can possibly get >away with it and limit it to no more than once a >week.. but usually once a month. > >Luv, >Debby >San , CA > > >--- Shirley G <chickwbrains@...> wrote: > > Is it possible for stevia to feed the yeast? I > > found myself needing more > > and more of it to sweeten my tea and egg drink and > > then I started to get > > cravings. I stopped using it altogether and the > > cravings have stopped. I Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2006 Report Share Posted August 12, 2006 Shirley wrote: > > Bee, Is it possible for stevia to feed the yeast? I found myself needing more and more of it to sweeten my tea and egg drink and then I started to get cravings. I stopped using it altogether and the cravings have stopped. I am afraid to start using it again because of another vicious cycle. The bad part is I can't do the egg drink without it :+( The pau d'arco is tough enough..... I know you have mentioned that even meat and fats in excess can feed this bugger but this is ridiculous! Could it be that I am sooooo close to getting it under control that it will use anything to survive? ==>Stevia should only be used in small amounts, and using too much can increase carb and sugar cravings. I do not believe you are close to getting this under control. > Also, Rom mentioned undertaking a 15 day fast, which I know you don't condone, but how in the heck can this beast survive for 15 days with no food (not Rom, the yeast ;+)? Incidently have you read Bragg's (same Bragg as the vinegar) book on fasting? ==>This is from my " Not Recommended Treatments, Supplements, etc. " file: " Fasting is intended to give the body a rest and/or to allow it to clear out toxins and wastes. However, while your body is fasting it is also not getting the nutrients it needs for healing and energy. It is more important to give the body what it needs to affect healing, allowing it to cleanse itself as it sees fit. Every day between meals your body needs to fast so it can assimilate and utilize the nutrients without having to direct its energies towards digesting more food. That is why snacking is not recommended. Some people do a type of fasting where they only consume the raw egg drink for a few days at a time. That is not considered " true fasting " and it wouldn't cause problems because you would be getting plenty of nutrients and energy. " Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2006 Report Share Posted August 14, 2006 If you are getting cravings I would guess that you are getting a blood sugar response from eating something. I did make the egg drink in the beginning but now only have it as a very occassional treat... it's been months since I've had it. Luv, Debby San , CA --- Shirley G <chickwbrains@...> wrote: > Debby, > > I didn't feel any blood sugar spikes though, > wouldn't they also be > indicative of insulin responses? > I am leery of trying the stevia again because I do > not wish to regress, I'm > becoming an all or nothing type person and food is > at the top of the list. I > have certainly evolved on this diet. Today is my 6 > month anniversary, just > wish my thyroid would get better. Do you make the > egg drink at all Debby? > Website for my son Hunter Hudson, born 10/11/04: http://debbypadilla.0catch.com/hunter/ Today is the most important day. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2006 Report Share Posted August 28, 2006 You are right about conflicting advice out there. However, my naturopath says no to Xylitol. She says she has seen too many people react to it. Patti _____ From: candidiasis [mailto:candidiasis ] On Behalf Of tvpnyc Sent: Monday, August 28, 2006 8:37 AM candidiasis Subject: xylitol any thoughts on using xylitol as a sweetener on an anti-candida diet? i've heard conflicting responses... thoughts anyone? is a certain amount " ok " but not over a certain amount? or is it " a-ok " regardless... looking for assistance. tv Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2006 Report Share Posted August 28, 2006 tv, I love xylitol. It's a sweet treat, doesn't cause any symptoms for me, doesn't aggravate my candida, may even help bones and teeth (you can research this on the Internet). I take one tablespoon plus one teaspoon, twice a day. The only downside I've experienced is, it's expensive bluebonnet -- " tvpnyc " <aps@...> wrote: any thoughts on using xylitol as a sweetener on an anti-candida diet? ________________________________________________________________________ Try Juno Platinum for Free! Then, only $9.95/month! Unlimited Internet Access with 1GB of Email Storage. Visit http://www.juno.com/value to sign up today! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 20, 2006 Report Share Posted December 20, 2006 I haven't used it for baking or anything but have read that you use it at the same amt you would use sugar. HTH Gail > > With all the talk about xylitol, I was wondering if anyone had some > recipes with it's use that you would like to share. > > I personally love it, but for me, over consumption can bring on the > gas and has a laxative effect. How much do you use in baking as > compared to regular sugar? I know of Stevia cookbooks, but not any > Xylitol. > > Thanks > Tara > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 20, 2006 Report Share Posted December 20, 2006 Well I know with Xylitol. That you can use it like sugar in recipes and you cant tell the difference I have a friend that made apple pie with it and it was amazing you could not tell the difference. Tena .. _____ From: candidiasis [mailto:candidiasis ] On Behalf Of colbyjack98 Sent: Wednesday, December 20, 2006 4:48 AM candidiasis Subject: Xylitol With all the talk about xylitol, I was wondering if anyone had some recipes with it's use that you would like to share. I personally love it, but for me, over consumption can bring on the gas and has a laxative effect. How much do you use in baking as compared to regular sugar? I know of Stevia cookbooks, but not any Xylitol. Thanks Tara Quote Link to comment Share on other sites More sharing options...
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