Consumer Reports, one of the most trusted guides for buying reputable products, has found heavy metals in protein supplements and is warning you to use caution.

Officials for consumers says it purchased 15 protein powders and drinks mainly in the New York metro area or online and tested multiple samples of each for arsenic, cadmium, lead, and mercury.

The results were very disturbing, considering how many people consume these highly processed food products and how MUCH they consume per day.

The results showed a considerable range, but levels in three products were of particular concern because they exceeded the daily exposure limits proposed by USP  for  arsenic, cadmium or lead. This is if you assume 3 servings per day which is the average for most consumers. Some eat more some eat less. For many products, levels of those contaminants were in the ‘low to moderate range’.

Personally I would not find even “low to moderate” exposure acceptable considering how many other toxic products we find in our environment. We have enough health considerations just dealing with life without wondering about a product we specifically consume for health or fitness!

Cadmium exposure is particularly scary because it accumulates in and can damage the kidneys, the same organs that can be damaged by excessive protein consumption. It can take 20 years for the body to eliminate even half the cadmium absorbed today. 

Imagine what will happen to the large group of teenagers and twenty somethings wanting to ‘bulk up’ today.  They are the ones who eat a LOT of these products and who may be in for a very unpleasant surprise some time from now.

 
”This (Cadmium) is a highly toxic metal, and while there are some cases where decisions have to be weighed against relative risks, accepting that you have to be exposed to any cadmium at all in your protein drink after your workout is definitely not one of them.” says Michael Harbut, M.D., director of the Environmental Cancer Initiative at the Karmanos Cancer Institute in Royal Oak, Mich.

Even some plant sources can contain cadmium by the way.  This is because of the heavy use of cadmium-containing phosphate fertilizers in commercial farming. Potatoes, rice, sunflower seeds, spinach, and other leafy greens are suceptable to this but of course this is not a problem IF you are eating organic.

Below is the average finding for three serving of the protein drinks.

You can see that Muscle Milk and EAS were the most toxic brands while the whey products faired better than the rest generally. This is just a small sampling of products.  The protein powder you buy from the store may be better but it may be worse.

You can read the complete findings (5 pages) at consumer reports.

Why Bother? 

Many health experts argue that very few people need to be eating high quantities of protein to begin with, and consumer report points out  there are many protein sources from the grocery store which can supply all the protein you need that are NOT toxic.

Protein is essential in the body for our muscles obviously but also for most cell functions since it makes up enzymes, hormones and even DNA.  Most protein is recycled though, so unless you are growing rapidly or are breaking down the body a lot with extreme physical exertion,  there is not the need for a LOT of new protein. Very few people in North America are protein deficient.

 
At Real Food for Life, we like to remind everyone that you can get all your protein requirements from whole real food. Every single whole plant food has protein.

Beans, grains, seeds and sprouts have high levels of proteins but even fruits like oranges, banana,  and even watermelon have complete protein. You just have to eat more of those foods which have lower levels.  In North America, most people are generally eating a LOT of food.   If that food was whole, there is an abundance of ALL NUTRIENTS.

Copyright © Randy Fritz You are welcome to share this article with anyone who you think may benefit from this information as long as you give credit to Real Food for Life by including the link to the home page ww.RealFoodforLife.com  or the direct link to this post.

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Mine certainly is the Saskatoon and I go out picking them as soon as they are ripe. I freeze lots of them to last the whole winter.  If you cannot pick them; you will often find them in farmer's markets. 

When we were children my father would load all of us into his pickup truck with buckets for all and we would go out saskatoon hunting. We would always come back with many full tummies and buckets. Back then my mother would perserve dozens of jars of them for us to eat in the winter. Now I freeze them which is easier and more nutritious. Still I fondly remember those delicious jars of saskatoons my mother made for us; so delicious.

Our Saskatoon is a very hardy plant for the northern climate as it survives low temperatures and drought, and can live poor soil. It has the capacity to be productive for many years.   A couple of years ago I planted two bushes in my front yard and there are other wonderful things about them. They are full of showy flowers in the spring, and then has beautiful leaves in the fall. 

The berries were also used to treat liver trouble and as a laxative, and the inner bark or roots were a remedy for diarrhea.

I will post some of my recipes soon.

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Cooking Beans & Lentils

Ingredients:
Dried beans or lentils
Water

Directions:
  1.  Wash beans in cold water and soak overnight in three times the volume of water.
 2.  Next day, pour off the water.
 3.  Place beans in a pot and cover with water 1 inch above the level of the beans.
 4.  Bring to a boil.
 5.  Let simmer with lid ajar.
 6.  Skim off the foam.
 7.  Add more water if necessary, as the beans should always be covered with water while cooking.
 8.  Cooking time will vary according to the type, size, and age of the bean.
 9.  Most beans will need approximately 2 hours cooking time.
10.  Beans should be soft.  This is the stage that you can salt and other seasonings.  Do not add salt while cooking as above.

Adzuki Vegetable Bean Stew

Ingredients:
1 onion, finely chopped
3 sticks of celery, sliced
1 zucchini, chopped
2 carrots, sliced
2 – 5 garlic cloves, minced
1- 2 inches of fresh ginger, chopped
1 1/2 cups adzuki beans 
3 pieces of Wakame Seaweed, rinsed and broken into pieces
2 – 6 tbsp. Tamari
Few drops of stevia (optional)

Directions:
1.    Cook adzuki beans for 1 – 2 hours (time is dependant on the age of the beans) according to recipe titled ‘How to COOK BEANS’ above.
2.    When beans are soft, add Wakame and cook for another few minutes.
3.    Then add onions, celery, zucchini, carrots, ginger and garlic.
4.    Simmer for ½ hour or till vegetables are tender.
5.    Add Tamari to taste and a few drops of stevia.
6.    Serve with a whole grain. 

Check out the Nutrition Facts on a Serving Size 1/4 cup (48g) of Adzuki beans!

Calories 160                  Protein 11g
Total Fat 0.5g               Potassium 600mg
Dietary Fiber 6g            Sugars 0g
Total Carbohydrate 29g

For Vegan Chili recipe:  http://realfoodforlife.com/veganchili/

Copyright © Diana Herrington  You are welcome to share this article with anyone who you think may benefit from this information as long as you give credit to Real Food for Life by including the link to the home page www.RealFoodforLife.com  or the direct link to this post.

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I have always loved eating apples; and I just found out that I am eating a lot of air…25 % of their volume is air! 

• Has 5 grams of fiber.
• Is a great source of potassium which may promote heart health, help maintain healthy blood pressure. 
• Contains calcium, phosphorus, iron, and Vitamin C and A.
• Is composed of 80-85 percent water.
• Contains 5 percent protein.
• Is 10-15 percent carbohydrates.
• Has only 80 calories. 

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The lentil was selected by Health Magazine as one of the top 5 healthiest foods on the planet! They are good in sooo many ways! 

Beans are generally considered a low cost, healthy alternative to most other protein sources like meat, dairy and most grains.  If  beans are good for you, then lentils, the smallest of the beans, are great! In general the smaller the bean the more nutrition is packed into each seed. Smaller beans are also often easier to digest and cook and have been a mainstay of many cultures for centuries.

Lentils are low in fat and sodium and are one of most alkaline protein sources. You can sprout them if you want more raw food.

Growing lentils is even healthy for the soil, as they increase nitrogen and other nutrients to the soil, take very little moisture,  and stop erosion.  By eating lentils you are helping the earth and the environment!

 
Benefits

A single cup of cooked lentils provides well over one third the protein daily requirement for a 150 lb adult while adding practically NO FAT! They have a third highest level of protein by weight of any plant based food.  Cost for that cup is just 20 – 40  cents!

Some lentils like brown lentils grown in N. America are so tasty that all you have to do to boil and add a bit of salt. Other lentils are more bland so a bit a spice is needed. This is the ‘dal’ of many eastern countries.  Either way if you are interested in healthy cooking and ever considered reducing meat consumption, it definitely worth it to find a few good lentil dishes you like.

 
Another big benefit of lentils is the high levels of cholesterol lowering fiber (both soluble and insoluble). Numerous studies have shown high levels of fiber associated with decreased degenerative diseases.   In one study that examined food intake patterns of 16,000 middle-aged men – in relation  to the risk of death from coronary heart disease, researchers found that legumes were associated with a whopping 82% reduction in risk!!

 
History

 The lentil plant (Lens Culinaris) belongs to the family Leguminosae (legume)  and is a cousin to peas. The lentil is one of the oldest cultivated legume, dating back at least 8000 years. Although the scientific name relates to the lens of the eye it is interesting that it is one of the foods used in the Christian Lent period, a time when one level of fasting is to abstain from any kind of meat. 

Nutrients

Power Nutrients in Lentils: iron, protein, phosphorus, copper, Vitamin B1, potassium
Power Plus Nutrients: Fiber, tryptophan, manganese,
Extreme Power Nutrients:  Folate, Molybdenum

Caution:  Because lentils are high in so many nutrients, they are high in natural substances called purines. If you have a physical condition which requires you to be on a low purine diet this is to be considered. Recent research though, indicates that the purines from vegetable sources does not have the same negative effect as the purines from meat and fish.

Recipes:

Lentils are SO good for you so we will be adding many different recipes, but here is a link for one very simple use:  Lentil Soup   http://realfoodforlife.com/lentil-soup/

Enjoy 

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Watch this space for information about PowerFoods; discover over a hundred foods and how they work their magic in your body.

Soon you will be able to have daily Powerfoods information emailed to you. For now look around this site for lots of Powerfoods information.

Sign up for our newsletter so that you will be among the first to know and enjoy the benefits of these hidden gems in the supermarket when we launch our program.

Copyright © Diana Herrington  You are welcome to share this article with anyone who you think may benefit from this information as long as you give credit to Real Food for Life by including the link to the home page www.RealFoodforLife.com  or the direct link to this post.

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There are 2 Categories of Squash:

Summer Squash, which have bush vines, tender skin and are eaten when small and immature.

Winter Squash which are hard skinned and good for storage.  Summer squash is a tasty offering savoured by people from around the world. Its nutty flavour and moist texture enrich a vast array of dishes, ranging from dumplings to salads.

Summer squash

Summer squash has an abundance of manganese and vitamin C, and also magnesium, vitamin A, fibre, potassium, folate, copper, riboflavin, and phosphorus. It also has omega-3 fatty acids, vitamin B1, vitamin B2, vitamin B6, calcium, zinc, niacin, and protein. So you see it is a very healthy food.

Zucchini: still dominates as the best known summer squash.  It has thin skin that is usually green but can be yellow or striped or speckled. Being tender it cooks fast and it has edible flowers are often used cooking.

Other Summer squashes are:
Crookneck and Straightneck Squash:  usually have a yellow skin and sometimes a green skin. Crookneck squash is partially straight with a swan-like neck. It was genetically altered to produce its straightneck cousin that is shaped as its name implies.

Pattypan Squash: a small saucer shaped squash with skin of either pale green or golden yellow. Its flesh is more dense and a little sweeter than the zucchini.

Winter Squash

Winter squash has a high amount of Vitamin A (beta-carotene), with vitamin C, potassium, dietary fiber and manganese. It also has folate, omega-3 fatty acids, vitamin B1, copper, vitamin B6, niacin-vitamin B3 and pantothenic acid.

Butternut squash: Tan colour with small seed cavity. This squash stores well and has a good flavour. Fairly dense golden flesh, makes an excellent puree.

Pumpkin: Good in sweet and savoury recipes. 

Acorn squash:  A deep black-green colour with a rich orange thick flesh – Delicious! Good for baking in the skin.

Spaghetti squash: Has a fibrous flesh which looks like spaghetti when cooked.

Doody or white pumpkin: Has pale greenish-white flesh and a delicate flavour.

Buttercup:  Dark green colour with a deep orange flesh. This extra dry squash has a sweet flavour.

Delicatta:  A creamy colour with green stripes. This squash is like a Sweet potato squash.

Spaghetti: Creamy colour with an oblong shape. The Flesh resembles spaghetti when cooked. Top with your favourite sauce!

Small Wonder: Light orange colour vegetable spaghetti looks like a soft ball in shape. It has more flavour than spaghetti squash. Great with salt, pepper, and butter.

White Acorn: A creamy white on the outside, pale yellow on the inside. It has a delicate nutty flavour.

Kabocha:  A pumpkin shaped winter squash. It has a rich, sweet flavour and when cooked its texture resembles that of a tender potato. Kabocha squash weighs an average of three pounds and has spotted or blotchy dark green skin. It can be baked, steamed, stuffed or pureed. Works well as a substitution in recipes that call for pumpkin or sweet potatoes. Kabocha is generally available all year round. (this is obvioiusly my favourite!)

When selecting a winter squash, do not select those that are soft or show pitting. Also, check that the stem is intact and looks fresh. Store up 1 – 3 months in a cool dry location that has good air circulation.

Here are a few squash recipies:

KABOCHA SQUASH SOUP

BAKED SQUASH  

In upcoming posts we will be posting more RECIPES of squash!  Don't miss it by opting into our newsletter

Feel free to share this information with others.  Twitter and other links below.

Copyright © Diana Herrington  You are welcome to share this article with anyone who you think may benefit from this information as long as you give credit to Real Food for Life by including the link to the home page www.RealFoodforLife.com  or the direct link to this post.

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NUT LOAF

Ingredients:
½ cup cashews
½ cup almonds
10 almonds for decoration
2/3 cup sunflower seeds
1/3 cup pumpkin seeds
½ cup walnuts (chopped)
1 cup short grain brown rice
1/3 cup soya flour
4-6 tbsp soya sauce
1 onion
2 pieces of celery
¼ cup water
2 tsp basil
2 tsp. marjoram
2 tbsp flax meal

Directions:
1.    Lightly roast cashews, almonds, sunflower seeds and pumpkin seeds in the oven.
2.    Chop and sauté onion and celery.
3.    Chop all the nuts and seeds.
4.    Mix all the ingredients together and moistening with water.
5.    Pat mixture into a well-oiled bread tin.
6.    Decorate top with 10 almonds and line bottom of tin with grease proof paper.
7.    Bake at 350 degrees for 25-35 minutes.
Serve with mushroom or onion gravy.
   
Usually the problem with cranberry sauce is that it is full of sugar. Here is my version of the popular Cranberry Sauce without any sugar which is no easy thing when is comes to cranberries as they are so tart.

CRANBERRY SAUCE (sugar free)

Ingredients:
1 Package whole, organic cranberries (fresh, not frozen)
1 Organic Apple, cored and chopped
1 Cup Apple juice
1/4 Cup Organic, Brown Rice Syrup
1 tsp Stevia (Sunny Dew is best)
Pinch of salt

Directions:
1.    Put all ingredients into a sauce pan and let simmer for a few moments.
2.    Remove and let cool.
3.    Taste and add more Stevia or Brown Rice Syrup if you like it sweeter.

Nutritional Tips: Cranberries are high in vitamin C, and have antioxidant and antibacterial effects in the body.

In clinical studies cranberries have been shown to help maintain a healthy urinary tract and be especially beneficial to the eyes (significantly improve symptoms of cataracts, macular degeneration, and diabetic retinopathy)

ASPARAGUS WITH LEMON JUICE

Ingredients:
1 pound asparagus, washed, trimmed, and cut diagonally into 2 inch lengths
1 tablespoon extra-virgin olive oil
1/2 lemon juiced
Dash of Spike seasoning

Directions:
1.    In a large frying pan over low heat, heat the olive oil
2.    Add Asparagus and cover and cook for 5 minutes.
3.    Add Spike and stir cook an additional 1 minute.
4.    Add lemon juice stir well and serve.

Nutritional Tips: Asparagus is full of nutrients!  It is a very good source of vitamin K, the B vitamin folate, vitamin C, vitamin A and also numerous B vitamins (B1, B2, B3 and B6) as well manganese, copper, phosphorus, potassium and protein.

 
Here is a simple dish to make and have in the oven at the same time as your nut loaf.
 BAKED SQUASH WITH VEGETABLES

Ingredients:
1 medium squash
2 sweet potatoes
2 medium carrots
2 parsnips
10 very small onions
3 – 7 cloves garlic, sliced (optional)
1 tsp rosemary
3 tbsp. vegetable oil or butter
Salt to taste

Directions:
1.    Cut carrots, parsnips, sweet potatoes and squash into 2 inch pieces.
2.    Remove skins from onions and leave whole.
3.    Place all vegetables into a glass casserole dish.
4.    Mix in sliced garlic, rosemary, vegetable oil, and sprinkle with salt.
5.    Bake in 450º F. oven for 35 to 45 minutes till tender.
6.    Stir occasionally while baking.

Copyright © Diana Herrington  You are welcome to share this article with anyone who you think may benefit from this information as long as you give credit to Real Food for Life by including the link to the home page www.RealFoodforLife.com  or the direct link to this post.

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Nuts & Seeds Nutrition

We are going to start with a couple of my favorites Almonds and Pumpkin Seeds.

Almonds

Most mornings I add about 12 almonds to my breakfast and enjoy them so much. Almonds are thought to have originated in western Asia and North Africa; they have been written about in many historical texts, including the Bible.

9 Benefits of Almonds: 

• are nutrient-dense food.
• are packed with protein; almonds are 13 percent protein.
• filled with lots of minerals such as magnesium, copper.
• filled with lots of B vitamins.
• full of potassium, calcium, phosphorus and iron.
• are cholesterol free.
• one-ounce serving of almonds contains about the same amount of antioxidants as a serving of broccoli.
• one of the best food sources of vitamin E, with about one third of the daily value per ounce.
• heart-healthy with monounsaturated fat; one-quarter cup of almonds contains about 18 grams of fat, 11 grams is heart-healthy monounsaturated fats.

According to research at the University of Toronto, eating heart-healthy foods, including almonds, can help reduce LDL, or the "bad" cholesterol levels, as much as a first-line "statin" drug.

Research at Tufts University found the flavonoids in almond skins work in synergy with the vitamin E in to protect artery walls from damage reducing the risk of heart disease.

Pumpkin Seeds

I love Pumpkin seeds which I add to my meals. Pumpkins, and their seeds, were an important Native American Indian food used for their dietary and medicinal properties.

9 Benefits of Pumpkin Seeds:

• have lots of minerals: phosphorus, magnesium, manganese, zinc, iron & copper.
• are a good source of protein and vitamin K.
• contain phytosterols, compounds that that have been shown to reduce levels of LDL cholesterol.
• are good for Prostate Health! The oil in them alleviates difficult urination that happens with an enlarged prostate.
• according to studies, they prevent calcium oxalate kidney stone formation.
• contains L-tryptophan, which helps with good sleep and lowering depression
• as they are high in zinc, they are a natural protector against osteoporosis. Low intake of zinc is linked to higher rates of osteoporosis.
• reduce inflammation for arthritis without the side effects of anti-inflammatory drugs
• used in many cultures as a natural treatment for tapeworms and other parasites 

In a study of almost 400 men (age from 45-92) published in the American Journal of Clinical Nutrition they found a correlation between low dietary intake of zinc, low blood levels of the trace mineral, and osteoporosis at the hip and spine. 

SPROUTING NUTS & SEEDS

Raw nuts or seeds can have a bitter taste; this is due to enzyme inhibitors. Soaking or roasting the nuts and seeds remove the enzyme inhibitors which then brings out the natural sweet flavor of the nuts and seeds.

  These inhibitors can affect the digestion of the nuts and seeds.  Soaking removes the inhibitors by washing them away, and begins the digestion of the proteins and carbohydrates.  Also the soaking removes 30% of the oil content making nuts and seeds easier on the liver and digestion.  

  Directions:

1. Look over nuts and seeds; remove stones and broken seeds.

2. Rinse nuts or seeds.

3. Put each type of seed or nut in individual jars then cover with purified water, leave the lid off and soak for right amount of time; see below.

4. Drain and put lid on and store in the fridge. Use them up in two to three days.

5. When ready, rinse nuts or seeds. Store in refrigerator, in sprouting environment or in other suitable container until ready to use. If not used within 12 hours, seeds should be serviced (rinsed) every 24 hours in refrigerator. Best to eat as soon as possible, as freshness is what makes sprouts special!

Almonds: Soak 8-12 hours. Use only unblanched almonds. If refrigerated will last up to 4 days or sprouts may turn rancid. These are my favorite! Note: All US almonds have been heated so make sure the ones you buy are from Europe.

Pumpkin Seeds:  Soak 6-8 hours. Eat within 2 days. Use hulled pumpkin seeds.

Sunflower Seeds: Soak 6-9 hours. Use hulled sunflower. Skim off seed skins when rinsing as they will make your sprouts spoil quickly. Best to eat them the same day or within 2 days.

Copyright © Diana Herrington  You are welcome to share this article with anyone who you think may benefit from this information as long as you give credit to Real Food for Life by including the link to the home page www.RealFoodforLife.com  or the direct link to this post.

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 There are lots of different sugars.

Can you pick out which ones are good? 

At Real Food for Life we are always looking for real foods: foods that are whole, live and are balancing to the body. Last post (Are you Dying to be Thin?) we talked about the chemical sweeteners and their problems.  Now we deal with the more natural ones.

The problem with consuming any simple carbohydrate is that it creates an insulin rush that overworks the pancreas. Over time, the body's ability to handle all sugars, simple and complex, begins to weaken.  

Most sugars are strongly acid forming in the body.  

Not all sugars are completely equal though.  Which ones on this list would you consider real food and why?

Common Sugars and Sweeteners

• White sugar (aka sucrose) is a pure chemical extract of sugar cane or sugar beet with no vitamins or minerals; these are stripped during the extraction process. Refined white sugar is a simple carbohydrate with lots of calories, no dietary fibres and is an isolate and isolates never occur in whole foods. Vegetarians may note that it may be processed with bone char.

• Brown sugar is white sugar coated in molasses which will add a few trace minerals but no healthier than white sugar.

• Granulated cane juice is whole cane sugar with before the water removed. Slightly healthier than table sugar as it contains tiny amounts of vitamins and minerals.

• Demerara sugar also known as Turbinado sugar is made is that the juice from sugar cane by extracting and heating; then turned into crystals. It does not preserve much of its original molasses content but does have lots of potassium and some minerals and vitamins. 

• Sucanat is made from sugar cane, usually organically grown, and minimally processed to obtain juice to make syrup (the molasses is not removed). The syrup is dehydrated and milled into a powder. It is ful ofpotassium, vitamin A, calcium, iron, magnesium and small amounts of other vitamins and minerals. Sucanat is the least processed of all of the sugars.

• Fructose is not from fruit; it is a commercial, refined sugar and it is no more nutritious than sucrose. It raises cholesterol, makes blood cells more prone to clotting, and it may also accelerate the aging process.

• Honey is similar to table sugar. Pure raw Honey (not heated above 100 degrees) contains small amounts of vitamins, minerals, enzymes, flavonoids and antioxidants. Some research to suggest honey helps in the treatment of gastrointestinal disorders.

• Fruit juice concentrate is refined, has high sugar content and may contain small amounts of vitamins and minerals.

• Maple syrup is made from the sap of sugar maple trees. Less refined than white sugar, but at roughly 65% sucrose, is basically a sugar equivalent. It has a tiny amount of minerals and a very tiny amount of vitamins. Also, very recent research shows that it is full of antioxidants.

• Rice syrup & barley malt is made from grains and has a higher percentage of complex carbohydrates making absorption rate is slower than white sugar, minimizing the roller-coaster effect of high then low energy levels.

• Molasses is a by-product of sugar cane or beet sugar refining. High in B vitamins, vitamin E, iron, calcium, magnesium, potassium, chromium, manganese and zinc. The blackstrap variety is less refined and higher in nutrients. Buy unsulphured molasses, as sulphur can be toxic in high doses.

• Coconut sugar is made from the sap of coconut flowers by boiling it down to dry sugar blocks or a soft paste or a granulated form. Coconutsugar contains higher amount of nutrients compared to brown sugar as it has some amounts of nitrogen, phosphorus, potassium, chlorine, magnesium, sulfur, and micro nutrients.

• Palm sugar is extracted from the sap of date palm trees and palmyra palms which is said to be the best. It also can be extracted from sago and coconut palms. It is commonly used in Southeast Asia called Jaggery and gur. It high in amino acids, Potassium, Magnesium, Zinc, and Iron and has some vitamins B1, B2, B3, and B6. It also has an absorption rate is slower than that of white sugar.

• Agave nectar is juice extracted from agave which is the same plant they make tequila from. It is 42 percent sweeter than white sugar but has the same caloric value and a low glycemic index, a measurement of the relative ability of a carbohydrate to raise blood glucose levels. It also has an absorption rate is slower than that of white sugar.

• Date sugar is not really a sugar as it is made from ground, dehydrated dates containing all the vitamins, minerals and fiber found in the fruit. Date sugar is rich in nutrients and is metabolized more slowly than sugar.

• Sugar alcohols (Erythritol, Isomalt, Lactitol, Maltitol, Mannitol, Sorbitol, Xylito Hydrogenated Starch, Hydrolysatesl) are neither sugars nor alcohols. They do have calories; Xylitol has more then half the calories of whilte sugar. The only problems I could find about them would that when they are eaten in excessive amounts they can cause gastrointestinal side effects (bloating and diarrhea), weight gain and increased blood sugars. Still they are not whole foods so caution must be used; the recommendation is to not use them on a regular basis.

• Stevia is a natural sugar alternative that actually nourishes the pancreas that has been shown to regulate blood sugar and blood pressure.  Stevia is a complex sugar extract from the plant Stevia Rebaudiana grown in South America.  It is a food herb native to the Paraguayan Indians who used it before the colonization by the Spaniards in the 16th century. The Brazilian Journal of Medicine showed that Stevia Rebaudiana actually 'increased glucose tolerance.' Because stevia is very sweet, you only need to use a small amount and the best thing is that it virtually has no calories.  Just think about it……a plant sweetening your food with virtually no calories…….how good is that!!!

If you would like more information on Stevia; send your request to  diana@realfoodforlife.com  

Which ones do you use and why?    Post your comments below!

This excerpt is from a full article in a magazine I write for http:// www.holistic-health-solutions.com  go there to get a subscription.

P.S. THE COURSE IS COMING,  THE COURSE IS COMING - only days till we release copies of our latest teleseminar:  Radiant Energy and Healthy Slimness. You can review the course and share with your friends!

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