Sweetening your food

When looking for sweeteners for your food and drink it is extremely important that you learn to read labels and not advertisements in magazines and on TV!
1. Throw out Aspartame (Nutrasweet and Equal) and Sucralose (Splenda) as these have been proven many times to be dangerous to life. Sucralose actually started as an insecticide repellant. It actually contains acetone, benzene, toluene, methanol, and formaldehyde. Aspartame is the most contested product in FDA history, with more complaints that it causes adverse reactions than any product in existence. It interferes with mental function and wreaks havoc on the nervous system.
2. Saccharine (Sweet’N Low) has been linked to cancer and is a coal tar derivative with ammonia used in its formulation.
3. Most Stevia products contain sugar or other additives and these still have to be labeled.
4. The best sweeteners are pure Xylitol and pure Stevia. Honey still bumps the blood sugar level and therefore the insulin level, but has other good side benefits such as soothing a sore throat and helping with allergies. Honey should always be purchased as a local and unprocessed product.
Remember that all added sugars can raise blood sugar levels and these can cause problems for diabetics and cause weight gain. Learn to eat your food as raw as possible and in as natural a state as possible. Cut out all sugars and keep even fructose at a level under 25 grams a day. If you have been diagnosed with cancer, cut out all sugars—PERIOD!!


4 responses to “Sweetening your food

  1. Hi Dr. Baldwin,

    You indicated on your blog that “if you have been diagnosed with cancer, cut out all sugars, PERIOD.” Does that include the sugars found in fruits?

    • While Agave has a “low glycemic index” of around 30, it still has to be considered as capable of activating the insulin response. I would not use it in a patient with cancer, but in limited amounts it may be all right with otherwise “healthy” people!

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