Artifical Sugars?

November 11, 2016

 Our body has a hard time recognizing things we eat, that are not real food? Well, artificial sweetener is one of those things. Did you know that the Diet soda container at the movie theater needs to be replaced every few months, opposed to the regular soda dispenser?  What do you think that’s doing to your insides????

 

Artificial sweeteners are what’s called an excitotoxin  [Excitotoxicity is the pathological process by which nerve cells are damaged or killed by excessive stimulation by neurotransmitters such as glutamate and similar substances] and what they can do is re-train your metabolism to not recognize the calories in sweet foods. In theory, according to several studies, they “excite” the part of your brain that controls appetite and release a hormone called neuropeptide Y that increases appetite and stores fat.

 

They are also endocrine disruptors, aggravating  your cortisol

levels and wiping out your adrenal glands!

 

If this isn't enough for you to stay away from it….I’ll give you some history:

 

Saccharin - Sweet n' Low

 

 Saccharin (Sweet n’ Low® )—Has been around for over 100 years, first manufactured by Coco Cola through their supplier Monsanto (http://www.thefitnessdish.com/?p=70). It was banned, then it wasn’t, there were warning labels on soda bottles, there was a link to cancer, then their wasn’t.

 

Saccharin is 300-500  times sweeter than regular sugar, and has a metallic, bitter aftertaste. Saccharin is one of the most studied food additives in the food industry today. Even though research indicates saccharin is safe for human consumption.

 

Aspartame - NutraSweet

 

Aspartame (e.g., NutraSweet® and Equal®)–Aspartame is said to taste similar

to sugar, but is 200 times sweeter tasting than sugar

 

There have been more reports to the FDA for aspartame reactions ( http://www.huffingtonpost.com/dr-mercola/americas-deadliest-sweete_b_630549.html) than for all other food additives combined!

  • Aspartame was originally approved for use in dry foods in 1974

  • Soon after approval,  John Oloney,  a professor of psychiatry and prominent critic of MSG, along with James Turner, a public-interest lawyer and author of an anti-food-additive book, filed a petition for a public hearing, citing safety concerns.

  • An investigation was then pending into alleged improprieties in safety studies for aspartame and several drugs.

  • The Department of Justice instituted grand jury proceedings against Searle for fraud in one of its drug studies. In December 1975, the FDA placed a stay on the aspartame approval, preventing Searle from marketing aspartame.

  • 40% of aspartame by mass is broken down into aspartic acid, (aspartate), an  amino acid. At high concentrations, aspartate can act as an excitotoxin  (See above definition), inflicting damage on brain and nerve cells

  • Some aspartame critics, particularly those in weight loss communities, claim that aspartame contributes to weight gain and obesity due to purported spikes in the insulin levels. The argument holds that aspartame causes the body to secrete excess insulin. If true, this could lead to insulin resistance, weight gain, and possibly type II diabetes

  • Aspartame defenders say that recent studies have shown that aspartame does not increase glucose nor insulin blood levels and cannot be directly linked to insulin resistance or diabetes.

  • Food safety authorities worldwide have set acceptable daily intake (ADI) values for aspartame at 40 mg/kg of body weight based on a 1980 Joint FAO/WHO Expert Committee on Food Additives recommendation. (http://en.wikipedia.org/wiki/Joint_FAO/WHO_Expert_Committee_on_Food_Additives)

  • Based on government research reviews and recommendations from advisory bodies such as those listed above, aspartame has been found to be safe for human consumption by more than ninety countries worldwide.

 

According to the researchers, consuming a lot of aspartame can disturb:

  • The metabolism of amino acids

  • Protein structure and metabolism

  • The integrity of nucleic acids

  • Neuronal function

  • Endocrine balances

Sucralose - Splenda

 

 

Sucralose (also known as Splenda®)—   from The Lethal Science of Splenda:

 

The chemical sucralose, marketed as “Splenda”, has replaced aspartame as the #1 artificial sweetener in foods and beverages. Aspartame has been forced out by increasing public awareness that it is both a neurotoxin and an underlying cause of chronic illness worldwide. Dr. James Bowen, Researcher and biochemist, reports:

“Splenda/sucralose is simply chlorinated sugar; a chlorocarbon. Common chlorocarbons include carbon tetrachloride, trichlorethelene and methylene chloride, all deadly. Chlorine is nature’s Doberman attack dog, a highly excitable, ferocious atomic element employed as a biocide in bleach, disinfectants, insecticide, WWI poison gas and hydrochloric acid.

 

“Sucralose is a molecule of sugar chemically manipulated to surrender three hydroxyl groups (hydrogen + oxygen) and replace them with three chlorine atoms. Natural sugar is a hydrocarbon built around 12 carbon atoms. When turned into Splenda it becomes a chlorocarbon, in the family of Chlorodane, Lindane and DDT.

 

 

“It is logical to ask why table salt, which also contains chlorine, is safe while Splenda/sucralose is toxic? Because salt isn’t a chlorocarbon. When molecular chemistry binds sodium to chlorine to make salt carbon isn’t included. Sucralose and salt are as different as oil and water.

 

Apparently chlorocarbons are never nutritionally compatible with our metabolic processes and are wholly incompatible with normal human metabolic functioning. When chlorine is chemically reacted into carbon-structured organic compounds to make chlorocarbons, the carbon and chlorine atoms bind to each other by mutually sharing electrons in their outer shells. This arrangement adversely affects human metabolism because our mitochondrial and cellular enzyme systems are designed to completely utilize organic molecules containing carbon, hydrogen, oxygen, nitrogen, and other compatible nutritional elements.

 

Dr. Bowen believes ingested chlorocarbon damage continues with the formation of other toxins: “Any chlorocarbons not directly excreted from the body intact can cause immense damage to the processes of human metabolism and, eventually, our internal organs. The liver is a detoxification organ which deals with ingested poisons. Chlorocarbons damage the hepatocytes, the liver’s metabolic cells, and destroy them.

Sugar Alcohols

 

Remember the “net carb” craze?  I do! I remember subtracting those suckers from my low carb bread and sugar-free ice cream bars 9 years ago. What a hoax. The ONLY carb that can be subtracted from a label is fiber. You think this net carb thing contributed to expanding waistlines a bit?

 

Downfall of Sugar alcohols:

 

  • Gastrointestinal side effects such as bloating and diarrhea when eaten in excessive amounts.

  • Large amounts increase blood sugars

  • Weight Gain in over consumption

 

 

Xylitol

Xylitol is the sugar alcohol of choice, the bacteria in our teeth love it, as they do sugar (which causes cavities and dental problems), however, as opposed to sugar, which feeds bacteria to grow and multiply, xylitol can not be digested by the bacteria in our mouth, which causes it to blow up and die. This is why those dentist recommended chewing gums helps your teeth to be “bacteria-free.”

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