Archive for the ‘Life is Naturally Sweet!’ Category

Sugar- Sinfully Sweet to Sweet Satiation!

Sinfully Sweet to Sweet Satiation!
-Simply Making a Lateral Shift from White Refined Sugar to Unrefined Natural Sugar 

 1) Commercially Processed White Sugar– White Sugar originates from sugar cane, yet it is very different than natural sugar cane, because it has had the vitamins and minerals stripped out.

The end result is a nutrient void “food” that is processed to have a uniform texture and white colour.

White sugar is whitened by (depending on the particular refinery it comes from):
chlorine bleach
sulphur dioxide (contributes to acid rain and is highly allergic in susceptible individuals) carbon filters
bone char
ion exchange
lime purification

The molasses (the brown mineral component) is separated from the sugar, which allows for the sugar industry to essentially market one food as two distinct foods: Sugar and Molasses


SoWhy Upgrade from White Sugar to whole Cane Sugar Anyway?

 1) Whole Cane sugar is usually Fair Trade & Organic- Thus, the wonderful families who bring us this beautiful sweet treat, (that we enjoy and love!) are honoured for their time and effort. They are paid fairly, AND not exposed to harmful chemicals in the process!

2) Ideally we want to eat foods in their natural form (the way our bodies have evolved to recognize and metabolize REAL food).

3) Unrefined whole cane sugr, Rapadura or Panella has 50 times more minerals than white sugar!!!!

4) Sometimes we think of white sugar as an empty calorie, but the truth is, it is a “food product” that puts us in a nutrient deficit.

The nutrients that are contained within the foods we eat are used in the metabolism of that food. If the nutrients are no longer there, then we have to use our own nutrient stores to metabolize the food. This puts a strain on our bodies and leads to malnutrition.

2)Muscavado, Turbinado, Demerara, Organic Cane Sugar

These “natural” sugars are:
heated
clarified
dehydrated

They are considered more natural sugars because the clarification process is usually done without chemicals, although sometimes it is done with pressure filtration.

The crystals are separated from the molasses sugar and then added back in artificial proportions.

Thus these sugars also have much commercial potential because they are also sold as sugar and molasses. They have 5 times more minerals as white sugar, but are still have 15 times less minerals than unrefined sugar.

3)Sucanat is Rapadura that has had the molasses separated from the sugar stream and then added back to make a consistently textured product, therefore being a bit more processed, but definitely the second best option to Rapadura or Panella.

4)Rapadura (or Panella as it is called in Brazil) This is the pure juice extracted from cane sugar using a press.

It is then evaporated at a low heat while being stirred and ground to produce a grainy sugar (depends on the cane variety, soil type and weather). It is ideally organic and Fair Trade and does not contain chemical and anti-caking agents, as do the other sugars.

Rapadura or Panella can be used in the same ratios as white sugar.
The only difference you will notice is that your baking will have a darker colour. After some time you will get used to it and you will enjoy the richer taste that whole food ingredients impart. Just take your favourite recipe and use unrefined sugar instead.

Due to the increased mineral content, you will find that it tastes more fulfilling, and you can rest assured that you are NOT contributing to a nutrient deficit in your body.

For the person in good health, eating whole unrefined QUALITY sugar in moderation is part of an enjoyable, nourishing and nurturing diet!!

If you have Candida, hypoglycemia or diabetes, you will still need to avoid all sugars until you restore, balance or optimize your body’s biochemistry. But if you are gonna “cheat” a little, enjoy a wholesome sweetener!

Visit http://www.wholefoodsfamily.com to get your FREE access to the full video e-course “First Steps to Becoming a Whole Foods Family”.

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The Secret to Success with Stevia

Stevia is a no calorie, zero glycemic “sweetener” that is said to be 200-300 times naturally sweeter than sugar. While it is a great alternative to artifical/synthetic sweeteners (in terms of health) and sounds like the perfect alternative to sugar, many adults find that it has a funny “aftertaste”.  Children don’t seem to notice!

If you’ve tried stevia before in your morning coffee or to sweeten a batch of brownies, you probably found that the results were less than appetizing. But before you write off stevia though, allow me to let you in on a little secret!

Stevia works really well with the sour flavour and not so well with bitters such as coffee and chocolate.

Combine the following with stevia in your recipes and you will be delighted!
lemon
lime
orange
kiwi
rhubarb
crab apple
yogurt
berries
etc.

Sugar free lemonade anyone? Want to eat scrumptous yogurt without the added sugar? Well, add a little bit of stevia in plain yogurt with berries on top, and you’ll soon forget you are simply eating plain yogurt!

Some commerical tinctures of stevia even combine the citrus flavour. So for example, plain yogurt or a glass of water can be turned into a sweet treat with just a few drops of orange flavoured stevia extract!

And remember, before you get too gung-ho, a little goes a long way!

If you still want to sweeten your coffee or chocolate without the added calories, or the rise in blood sugar (at least not as much, since caffeine raises blood sugar well enough on its own!) and without rotting your teeth, then give Organic Zero by Wholesome Sweeteners or Lakanto by Body Ecology a try. 

1 foot tall and 1 1/2 feet wide, Stevia has long, pointed leaves of mid-green, densely borne on multi-stemmed plants. Small white flowers appear in summer. FRESH LIVE COOKING HERBS, HERB PLANTS, VEGETABLE PLANTS, TOMATO PLANTS, SWEET PEPPER PLANTS, HOT PEPPERS PLANT. 
Image from:
http://www.goodearthliveherbs.com/stevia_mint_live_herb_plant/index.htm