Sugars and Sweeteners

Sugars and Sweeteners

Favorite sugars and sweeteners (Healthful):

Brown rice syrup:

Sugar, Sweet Dreams

Sugar, Sweet Dreams

Cultured (usually naturally fermented) rice, broken down by enzymes, strained and cooked to a syrup-like consistency. It is also available in powder form. In the TCM system (Traditional Chinese Medicine) Brown Rice Syrup is classified as a Chi Tonic (energy tonic), demulcent, nutritive and antispasmodic. Simply keep in mind that it has ‘Tonic’ and ‘Nutritive’ properties. This is a very positive profile for any food, but when something of this nature is used in place of a deadly poison such as; table sugar, fructose or artificial sweetener chemicals… Wow, what a welcome difference to the body and mind.

Barley malt:

Sugar, Barley Malt

Sugar, Barley Malt

Mostly maltose. A dark, sweet, thick liquid. Sometimes used in malted milks. Barley malt is a thick, viscous, rich, gooey, concentrated ‘food’, much like the brown rice syrup above, but darker and ‘heavier’. Barley Malt is also a ‘Tonic’ and ‘Nutritive’ as the Rice Syrup. A sweetener that is not just OK, but actually very healthful.

Amasake: One of the least refined of the “natural” sugars, fermented/cultured, made from brown rice. Amasake is basically Brown rice syrup which has not been ‘reduced’ (cooked down to a thick consistency). Amasake is used as a thick, rich, sweet drink and as an ingredient in shakes, sauces, bakery Etc.

Licorice root: Licorice root (Glycyrrhiza glabra)(usually in powdered form). Licorice root is a Chi Tonic.

Stevia: The leaves of a Paraguayan herb, look for stevia in powder form or ‘cut and sifted’ leaf form, then wiz into powder in a coffee mill (nut and seed grinder), it is much sweeter than sugar. A little goes a very long way. It’s non-caloric.

Coconut Sugar: Coconut Sugar (Concentrated palm flower nectar) is produced from the sweet juices of tropical coconut palm sugar blossoms. Traditional sugar farmers climb into the canopy of coconut palm trees and harvest the sweet nectar by slicing the flower. Once collected, the nectars are kettle-boiled into a thick caramel and ground to a fine crystal. Coconut Sugar reportedly has a ‘G.I.’ of 35 (Glycemic index value of 35), not bad for a sweetener/sugar, many foods that aren’t even considered sweet have a higher (worse) number. As foods go, especially sugars, a G.I. of 35 is easy on blood sugar balance.

Coconut Sugar is relatively new on the U.S. market and we may need some time to let the ‘Coconut Cream’ settle to the top with regards to producers and their methods of production. But already we can see that this sweetener is (or can be) ecologically friendly: “coconut palms produce an average of 50%-75% more sugar per acre than sugar cane, while using only a fifth of the resources”… And, The Food and Agriculture Organization (FAO) has recognized palm sugar as the single most sustainable sweetener in the world.
Coconut Sugar can be used in a 1:1 ratio to replace can sugar in recipes.
More on this one and recommendations coming soon… Check back!

In Betweens, maybe not absolute favorites, but generally healthful:

Luo Han: Luo Han Guo (luohanguo) is the fruit of Siraitia grosvenori, formerly called Momordica grosvenori, a member of the Curcubitaceae. The fruit is well-known for its sweet taste.

Xylitol is a sweet-tasting, naturally occurring polyol (which is a type of carbohydrate) that has a distinct cooling sensation in the mouth. Xylitol is metabolized differently from conventional sugar, and does not have the same effects as ordinary table sugar: moreover, it has fewer calories. Inulin-FOS (FructoOligoSaccharide) is a highly soluble fiber.

‘Lo Han Sweet’ is a compound product, a blend of the two sweeteners above. I think it’s’ a reasonably good product…
Lo Han Sweet, marketed by Jarrow Formulas:
Xylitol and MogroPure® (Momordica grosvenorii, Lo Han fruit juice concentrate).
Other Ingredients: Inulin-FOS (Fructo Oligo Saccharide) and silicon dioxide.
Lo Han Sweet™ advantages:
Low Glycemic Index.
Heat Stable: Very stable under high temperature, and can be added to hot as well as cold foods. Suitable for cooking and baking.
Low Calorie: 2 calories per 2 g serving (about 1/2 teaspoon).

Date sugar: Made from pulverized (generally not refined) dates, it contains sucrose, glucose and fructose. It’s low in grams of sugar per teaspoon, relatively low in calories.

Maple syrup: It is high in trace minerals. Can be pricey and can be hard to find if you live outside North America.

Available grades of maple syrup:
The light “Grade A” or “Number 1,” generally the highest priced and often the most desirable, can contain formaldehyde runoff from the first extraction of the syrup. As you progress ‘down’ in grades (through B to C) the product’s ‘true’ quality gets better, Grade C (the darkest amber syrup) is the best. Formaldehyde, used to keep the sap flowing is an issue. Formaldehyde is an insidious neuro-toxin, and should never come in contact with food or people… It’s a very un-cool thing that commercial harvesters do. Always contact the producer for verification of formaldehyde-free harvesting. Pay no attention to the lies about; “none remains in the final product” or “it’s at a level which is harmless”. Do; by all means register your complaint about mixing poisons and food. Likely there is less (some say much less or no) formaldehyde in the ‘superior’ grade C. Indeed, there are organic producers who do not use formaldehyde.

Vegetable Glycerin: Vegetable glycerin is derived from palm (coconut) and other plant oils. It is colorless, odorless, calorically low, does not make blood sugar rise, and is about half again sweeter than sugar.
It is a liquid used in cosmetics, herbal/medicinal preparations and in commercial food preparation, it is not widely sold as a sweetener. Vegetable glycerin adds a nice touch to baked goods. Natural food stores carry it or can get it, you can find it online. Make certain that it is ‘vegetable glycerin’, as glycerin can be made from undesirable animal fat as well.

Xylitol: Xylitol looks and tastes a lot like white sugar, and can replace white sugar in most recipes cup-for-cup. It has the same sweetness and bulk as cane sugar, with one-third fewer calories. Xylitol is metabolized independently of insulin and is slowly absorbed, making it a low-glycemic sweetener, safer for diabetics.
Xylitol is a naturally-occurring sugar alcohol, not a sugar. Actually, there is only a fine line between sugar and alcohol. The natural compound is found in many plants, including fruits, berries, mushrooms, birch and other hard wood trees and fibrous vegetation such as corn cobs. It is not a foreign or artificial substance to our bodies in small amounts. It has been used since the 1960s in foods such as chewing gum, gum drops and hard candy, and in pharmaceuticals and oral health products such as throat lozenges, cough syrups, children’s chewable multivitamins, toothpastes and mouthwashes. Until recently, it was not marketed as a sweetener because the price was twenty times that of sugar. Lower prices have made it possible to make Xylitol available to the home cook.

Xylitol has medicinal properties, including preventing dental carries and many types of infections. It tends not to feed pathogenic bacteria. I prescribe Xylitol solutions as mouthwash, sore throat remedy, nasal wash, ear wash douche and deodorant, Etc.

Xylitol it is a proven antifungal and inhibits candida yeast.

One teaspoon (5 gm) of xylitol contains 9.6 calories, as compared to one teaspoon of sugar, which has 15 calories.
Xylitol has virtually no aftertaste.
Xylitol also has a very low glycemic index of 13 (That’s Low!), glucose has a GI of 100.

Xylitol can be GMOed, If the label does not say NON-GMO, call the producer. If they cannot verify NON-GMO, give them heck (shame on you!), if it is NON-GMO, praise them, thank them.

The law still says that if it is ORGANIC it is ‘GMO free’, but it need not be organic to be GMO FREE (NON-GMO).

In this instance and many others, Non-GMO

Non-GMO, 2

Non-GMO, 2

is more important than ORGANIC.

USDA organic

USDA organic

Honey: A mix of sugars. Usually about 30-40% glucose, 40-60% fructose. Honey does contain some nutrition, but not much. It’s very high in calories. Honey may sometimes be ‘stretched/cut’ with additives (such as refined white sugar of corn syrup), and some imported honeys are reportedly “contaminated.” It’s best to buy local honey.
Honey (Bee Barf) makes a fine medicine in some cases (for external/topical use) but is not really a good food. Commercial honey-bees are typically fed refined sugar and exposed to high levels of pesticides and herbicides. There is much inhumane treatment of the bees in typical bee-product operations.
Honey is another item that’s often presented as a healthy alternative to refined sugar. It’s not. People who react to sugar as a “brain allergen” (especially common in children, for whom it can trigger ADD/ADHD symptoms) may react to honey the same way. It is high glycemic, and hits the body as a hard sweet. Raw, unpasteurized honey is rich in elements which can help with wound healing, kill bacteria, sooth sore throats and digestive upset, and decrease local allergy symptoms.

Molasses: The dark brown syrup left after sugar processing has milled out and crystallized the sugar for refining. After filtering, molasses may have sulfur added to kill bacteria and stabilize it. Blackstrap molasses contains more iron and traces of vitamins and minerals. Much of the agricultural chemical residue (Herbicides and pesticides) may remain, and are concentrated in molasses… Sugar cane is heavily dosed with chemicals in the field. Organic and sulfur-free molasses is available. Molasses is often not a vegan product as it has traditionally been filtered through charred bones.

Erythritol: Erythritol is 60–70% as sweet as table sugar yet it is almost non-caloric (it has a caloric value of 0.2 calories per gram, 95% less than sugar and other carbohydrates), does not affect blood sugar, does not cause tooth decay, and is absorbed by the body, therefore unlikely to cause gastric side effects unlike other sugar/alcohols.

Don’t Taste These With a Ten Foot Tongue (Very Bad Stuff):
White sugar/Table sugar:

Poison! Sugar, 1

Poison! Sugar, 1

“If it’s white, it’s killing you,” has become a mantra of many holistic doctors when it comes to the deleterious impact of refined sugar on health. It may be overly simplistic, but the statement does sum up the situation when it comes to sugar and its impact. Many natural sugars are healthful; certain sugars have minimal or no negative impact, and some offer particular health benefits. But refined white sugar, the table sugar that most people use every day, is profoundly harmful, even in small amounts. Today’s white table sugar is refined from cane and beet, the beets are (or may soon be) genetically modified (GMO) poison food.

White sugar suppresses the immune system and has been shown to decrease the vitality and number of white blood cells, the body’s immune response to invaders. Sugar is acidifying to the body, making one more vulnerable to toxins, bacteria, viruses Etc. and degeneration generally. Sugar feeds bacteria, fungus like candida and yeast. White sugar is a ‘negative stimulant’ like cocaine. It is a source of instant energy (which cannot be used fast enough to be safe and healthful) with no peripheral nutrient component. It is the perfect example of an ‘empty calorie food’, except that is should not be considered a food.
Refined sugar is has a very high ‘glycemic index value; it hits the bloodstream like a freight train. Refined white sugar, as above (including all of the ‘brown-colored’ versions) and fructose (including High Fructose Corn Syrup) can be difficult to avoid if you use convenience foods. It sneaks into sauces, salad dressings, preparations of meat and other products, and prepared carbs – whether they taste sweet or not (sugar is usually added to prepared bread and rice, for instance). And we can assume that all such junk is GMOed.

It appears under many different names: glucose-fructose, fructose, fruit sugar, corn syrup, high-fructose corn syrup (known as glucose syrup outside of Canada and the United States) and beet sugar are all heavily processed sugars which are always harmful and often deadly. White sugar/Table sugar is a pure industrial product, not a food.

Fructose: Poison when refined, isolated and concentrated. Good when naturally occurring in foods and eaten in moderation (when it is part of the complex of a healthful food). Many fruits and other plants contain some fructose along with other natural sugars.

High Fructose Corn Syrup (HFCS):

Poison! Sugar, 3

Poison! Sugar, 3

Poison with a capital P. Nothing good about it, never has been, never will be. No redeeming qualities what-so-ever. Virtually all of it is manufactured by a [partially] secret process(s) from GMOed (Poison) corn. Please do your best to stay away from any and all HFCS and boycott products containing the crap… And please contact the companies who produce and sell anything containing the poison and enlighten them!

Agave nectar: Being anti-Agave is not currently popular… A sweet syrup, like honey, but a little thinner in consistency. Agave nectar is made from the juice of Agave Tequilana, the same variety of agave that is processed into the alcoholic drink tequila. Misguided health food store clerks and gullible friends may sing the praises of Agave nectar. If they do, they are mistaken. Believe me, Agave nectar is bad news with aggressive marketing…
See my article: Agave Syrup, Not so ‘Sweet’
(Agave Syrup, Not so ‘Sweet’).

Corn syrup: Cheap to produce, it’s basically glucose with water. Dark corn syrup has food coloring in it. Poison. GMOed.

Florida Crystals: A trademarked brand, slightly less refined than white refined sugar. Poison.

Fruit juice concentrate: “Reduced” (broken down) peaches, pears, pineapple, white grapes and other fruits are used. Concentrates can be highly refined. If a product has slightly refined or unrefined fruit juice, it will obviously be more nutrient dense.

Sucanat: A trademarked brand of “organic,” dehydrated sugarcane juice.

Turbinado: Reportedly about 98% sugar (sucrose), only slightly less refined than white sugar, it’s generally tan in color.

Demerara: The British version of turbinado, it may be a little darker.

Brown sugar: Brown sugar is white sugar mixed with molasses or dye.

Numerous other versions of white sugar:…confectioner’s (also called powdered), castor, superfine, etc–are all refined sugar of different sized crystals/particles.

Organic Sugar: If a cane sugar is labeled “organic” it means only that it is grown without insecticides, herbicides and industrial poison chemical fertilizers… using organic agricultural methods. It has nothing to do with the degree of refinement. It’s ‘organic junk food’.
Evaporated Cane Juice: Evaporated cane juice is a joke; it’s a joke on those who assume that it is healthful. Yes, it is made by evaporating cane juice, but the mother liquor molasses has been removed. It is less refined than bright white sugar, but not by much. From the perspective of your body, your internal organs, your hormonal system, the difference between using standard table sugar and Evaporated cane juice is analogous to being hit by a 100 car train and a 99 car train.

These next three represent a whole new level of sweet insanity.

Splenda: POISON. Splenda (Sucralose) is a no-calorie artificial sweetener sold under the brand names Splenda and SucraPlus. In the European Union,
The Company, Johnson & Johnson’s McNeil Nutritionals, has no reasonable basis for its marketing slogan “made from SUGAR so it tastes like SUGAR,” nor can it substantiate claims that the Splenda is “natural.” To the contrary, Splenda is a chemically created product in which sugar molecules are chemically manipulated through chlorination and other processes so as to be completely unrecognizable as sugar. The slogan “made from SUGAR so it tastes like SUGAR” seeks to mislead and confuse consumers into believing that Splenda is a natural product of sugar. It is a deceptive claim. The first step in manufacturing Splenda is the chlorination of sugar. This process chemically changes the structure of the sugar molecules by substituting three chlorine atoms for three hydroxyl groups. Following chlorination, a further chemical process is applied using phosgene, a poisonous gas described by the Centers for Disease Control as a major industrial chemical used to make plastics and pesticides. Shame on anyone who promotes poison Splenda and God help those who put it into their bodies. Splenda a POISON LIE!

Saccharin: POISON. Saccharin, the sugar substitute that gained notoriety in the late 1970s as a substance that caused cancer.

Aspartame: POISON. Aspartame (NutraSweet, Equal, Spoonful, etc.)
Studies have shown that when the temperature of aspartame exceeds 86 degrees F, the wood alcohol in aspartame coverts to formaldehyde and then to formic acid, which in turn causes metabolic acidosis. (Formic acid is the poison found in the sting of fire ants.) The methanol toxicity mimics multiple sclerosis; thus some people were diagnosed with having multiple sclerosis in error. This methanol toxicity has been found when the victim drinks a lot of Diet Coke and Diet Pepsi, usually three to four 12 oz cans of them a day. And the problems with [the poison] aspartame go on and on. See below.


Sugar Alcohols:

Sugar alcohols are incompletely absorbed from the gut; as a result, they can cause a smaller rise in blood sugar, decrease dental caries, and supply undigested sugars to the bowel bacteria for their food, there they will feed pathogenic bugs (candida, unfriendly fungus, yeast and other fart producing, blood poisoning entities), so they typically lead to intestinal gas, cramps, and diarrhea.

Recap, Alternative Names of Artificial Sweeteners:

Sweet ’N Low
Sweet Twin
Necta Sweet
Sugar Twin
(Food additive)
Sweet & Safe
Sweet One
Additional nonnutritive sweeteners not now sold in the USA as sugar substitutes are: Alitame, Cyclamate, Neohesperidine, and Thaumatin.


No Substitute for Real Sugar:

Sugar provides more than sweetness, it adds moisture, bulk, a lighter and fluffier texture to baked goods, and it browns, artificial sweeteners don’t have these cooking qualities. Manmade sweeteners are too sweet, having a chemical or bitter taste, and having strong aftertastes, they also effectively block other flavors of the foods they are used with. Since none of these sweeteners provides the same clean taste, mouth-feel, and cooking benefits as real sugar, new artificial sweeteners continue to be developed, but so far not one has become an acceptable sugar substitute for particular chefs and consumers.

Brief History of Artificial Sweeteners:

The first artificial sweetener, saccharin, was synthesized in 1879. It became popular because of its low cost of production at the time of sugar shortages during World Wars I and II. After these wars, when sugar once more became available and inexpensive, the reasons for using saccharin shifted from economics to health (calorie reduction primarily). In the 1950s cyclamate was introduced, and Sweet ’N Low became a popular mixture of a blend of saccharin and cyclamate. The artificial sweetener market was shaken in the 1970s when the FDA (Food and Drug Administration) banned cyclamate from all dietary foods in the USA because of a cancer risk found in experimental animals. In 1981 the next artificial sweetener, aspartame, marketed as Nutra-Sweet, became popular. Since then several new nonnutritive sweeteners have been introduced.


Humans crave the sweet sensation in order to direct them instinctively to complex carbohydrate foods which should be used as our main source of energy. As opposed to protein, carbohydrate foods are a clean and efficient source of the energy which animates our bodies (expresses as Life-Force). We do not crave ‘sweet’ so that we gorge on spoonfuls of honey and piles of sticky buns, but so that we wisely choose whole, natural complex carbohydrates, which either offer instant sweet (Fruit) or a ‘foundational sweet’ (as with grains and starchy veggies) and the wide array of other nutritional factors in whole food. When eating the heavier carbs (grains, starchy veggies and such) instinct again directs us to take our time, masticating each mouthful thoroughly, under which conditions the food begins ‘predigest’, and develop the complex carbs into their sugar components which slowly and evenly deliver to the body, the fuel which we run on.

whole grain, 6

whole grain, 6

When the potato, rice, bread or whatever yields it’s hidden sweetness, it’s time to internalize it (swallow).
It’s when we ‘inhale’ the food without ‘working it over’ in the mouth and paying attention… And after years of ingesting empty [of vitality] food that we develop a perverted, inappropriate craving for excessive sweet, which leads to the unconscious consumption of ‘empty’, junk sweets (refined sugars and artificial sweeteners), which starts and builds upon a vicious cycle in which the body is starved for the nutrition lacking in what most folks (in the developed world) eat most of the time. This turns-on the sweet tooth (the instinct to locate and eat complex carbs), but then people usually choose more empty junk, which further starves the body… and actually initiates a process by which the body dumps (throws away, excretes) valuable elements, further starving the system and the person reaches for more empty, sweet junk.

Poison! Sugar, 2

Poison! Sugar, 2

With regards to artificial sweeteners, true benefits are non-existent, in part, because they do not deliver the same hunger-satisfying capacity as actual sugar. As a result, those who use artificial sweeteners are left seeking rewarding food, and reach for more diet soda and maybe a candy bar stuffed with real sugar.
Prolonged and intense gustatory stimulation causes taste adaptation (a gradual decline of taste intensity from the stimulation), whereby the taste buds and the brain become somewhat immune and less sensitive to the ‘taste of sweet’, so larger servings, more frequent intake and heavier dosing are needed. Can you spell DRUG? Artificial sweeteners are typically 300 to 15,000 times sweeter than sugar, so their use obviously triggers intense stimulation and profoundly desensitize the mechanisms of appetite satisfaction… Can’t reach the same ‘high’ at the previous dose.
Additionally, the use of artificial sweeteners actually causes diabetes and obesity, the two conditions with which the demand is most associated. Artificial sweeteners cause and contribute to many other serious conditions as well… And there is no food value so even if they were not poison, they would still be a complete waste of money.

As we improve our diet, slow down and chew our food and choose ‘nutrient dense’ whole foods including lots of green stuff, the perverted cravings will disappear. Then we can follow instinct’s lead to appropriate foods.
Inappropriate foods act as drugs quite literally. Greasy stuff, salty stuff and very stimulating stuff such as meat and sweets represent the most tenacious food-drugs. But when we stop consuming the food-drugs/drug-foods and begin to excrete the residues, our attraction to junk food diminishes; we are relieved of the associated cravings.

Healthy Food, 4

Healthy Food, 4

Then we have a situation in which we have set up a positive cycle, i.e. we experience healthful cravings for appropriate foods which suit our physiological design and feed our nutritional [and other] requirements, we eat the proper foods, we are well nourished, we instinctively have healthy cravings for the right foods, we choose to satisfy those, and so on.

Links relevant to this article…

The general GMO issue, a short look:

GMOs (Genetically Modified Organisms) 100, GMOs as food homicide.

Plant Based Diet Guidelines, a Primer


A few that are harder to classify:

All of these are used pharmacologically as well as being ingredients in prepared convenience foods and health-and-beauty-aids. I will elaborate a bit more on these below.
Maltitol, Maltisorb and Maltisweet.
Maltodextrin, Likely GMOed. Probably relatively benign if not GMOed or processed with toxic solvents. If you want to use a product containing Maltodextrin, check to see if it is GMO free, if the Maltodextrin is made from corn, you can bet it’s GMOed (poison).
Sorbitol, also known as glucitol. Generally relatively benign.

A little more on some from above:

Maltitol: is a sugar alcohol (polyol) used as a sugar substitute. It has 90% the sweetness of sugar and nearly identical properties, except for browning. It is used to very easily replace sugar and has less food energy, does not promote tooth decay and has a somewhat lower blood sugar response. Unfortunately, maltitol is well known to cause gastric distress, particularly if consumed in great quantities. Chemically, maltitol is also known as 4-O-α-Glucopyranosyl-D-sorbitol. Commercially, it is known under trade names such as Maltisorb and Maltisweet.
Maltitol, like other sugar alcohols, does not brown or caramelize. It is not metabolized by oral bacteria, so it does not promote tooth decay.

Mannitol is the generic name for a Food and Drug Administration approved drug used as an osmotic diuretic and a mild renal vasodilator. Mannitol is typically administered intravenously, but can also be taken orally, depending on the purpose. Intravenously, it is used to treat excessive intracranial pressure, oliguria, and to expand openings in the blood-brain barrier. Orally, mannitol is used a sweetening agent in confections for people with diabetes and, in higher concentrations, as a laxative for children. When it is called a “baby laxative,” this is usually a slang term referencing mannitol’s use in cutting methamphetamines, heroine, or other drugs used recreationally.

Maltodextrin: As a rather common additive to a number of different types of foods, maltodextrin is classified as a sweet polysaccharide. While containing sweet qualities, maltodextrin is considered to contain fewer calories than sugar. Here are some examples of how maltodextrin is made from natural foods, as well as how maltodextrin can be used in a number of recipes.
While considered to be a carbohydrate, maltodextrin is understood to be more easily digested than some other forms of carbohydrates, leaving behind less of the potential for health issues. Usually made from rice, corn (GMOed), or potato starch, maltodextrin is produced by cooking down the starch. During the cooking process, which is often referred to as a hydrolysis of starch, enzymes and acids help to break down the starch even further. The end result is a simple white powder that contains roughly four calories per gram, and extremely small amounts of fiber, fat, and protein.
Understandably, there is some amount of uneasiness with just about any type of food additive, yet maltodextrin is an example of dextrin products that are derived from a natural source. While maltodextrin is a processed additive, the natural basis for the product helps to make it easier for the body to digest than many other forms of sugar substitutes. Maltodextrin is commonly used for the production of [more] natural soda and some candies.

Sorbitol, also known as glucitol, is a sugar-alcohol that the human body metabolizes slowly. It is obtained by reduction of glucose. It may be listed under the inactive ingredients listed for some foods and products. Sorbitol is referred to as a nutritive sweetener because it provides dietary energy: 2.6 kilocalories per gram, versus the average 4 kilocalories for carbohydrates. It is used in ‘diet foods’ (including diet drinks and ice cream), mints, cough syrups and drops, and sugar-free chewing gum.
Sorbitol can be used as a non-stimulant laxative.
Sorbitol sometimes is used as a sweetener and humectant in cookies and other foods that are not identified as “dietary” items.
Sorbitol also may aggravate irritable bowel syndrome and similar conditions, resulting in severe abdominal pain for those affected, even from small amounts ingested.
Ingesting large amounts of sorbitol can lead to abdominal pain, gas, and mild to severe diarrhea. Sorbitol ingestion of 20 grams (0.7 oz) per day as sugar-free gum has led to severe diarrhea leading to unintended weight loss of 11 kilograms (24 lb) in a woman originally weighing 52 kilograms (110 lb); another patient required hospitalization after habitually consuming 30 grams (1 oz) per day
Erythritol may have a place in a sensible diet [I said may], and it may be fair enough to place it under the ‘in between’ section of this report, and indeed it is likely a smarter choice than some of the junk that it may displace, BUT it is an example of a modern, highly processed sweetener which may have its roots in some plant species, but undergoes significant processing, isolating, refining and so on, in processes which may incorporate poisonous solvent chemicals. There are other ‘high-tech’ sweeteners like this and we will be seeing more in the category in the near future.


More info on some sugars/sweeteners from the ‘favorites’ category:

~ Coconut Sugar: Coconut Sugar Concentrated palm flower nectar) is produced from the sweet juices of tropical coconut palm sugar blossoms. Traditional sugar farmers climb high into the canopy of swaying coconuts and harvest the sweet nectar by gently slicing the flower. Once collected, the nectars are kettle-boiled into a thick caramel and ground to a fine crystal.

Coconut Sugar is rated as a GI 35. By comparison, most commercial Honeys are GI 55 and Cane Sugars are GI 68.
Coconut Sugar has a nutritional content far richer than all other commercially available sweeteners.
Coconut Sugar is especially high in Potassium, Magnesium, Zinc and Iron and is a natural source of the vitamins B1, B2, B3, B6 and C.
Coconut Sugar is a 100% Organic, unprocessed, unfiltered, and unbleached natural sweetener. And contains no preservatives.
This coconut sugar is produced by smallholder farmers. 100% of the money from growing, harvesting and primary processing of this ingredient stays in the local community.
Through market access and production training, smallholder sugar tappers have risen well above the poverty line and are able to earn an increase in personal income of close to 200%, while maintaining a competitive market price as a cane s sugar alternative!
The Food and Agriculture Organization (FAO) of the World Bank has reported that palm sweeteners like this coconut sugar are the single most sustainable sweetener in the world!
Coconut Sugars are not produced from the same palm species as is used for the production of Palm Oil.
Coconut Palms produce an average of 50-75% more sugar per acre than Sugar Cane and use less than 1/5th the nutrients for that production.
Tropical palms are an ecologically beneficial tree crop that grows in diverse, wild-life supportive agro-ecosystems, restore damaged soils and require very little water.
Coconut Palms are considered the “Tree of Life” by many traditional communities throughout the world as they provide over 100 smallholder accessible products from which to make livelihoods. The production of Coconut Sugar has the single highest potential for lifting these farmers into a better life while creating a net benefit to their surrounding environment.
Coconut sugar is the next big thing to happen after virgin coconut oil was introduced in the market about three years ago. The raw coco sugar granules are dark brown in color like the moscuvado sugar from cane. It tastes like an ordinary cane sugar but with a difference, it smells like burnt coconut meat. The sugar particles look rough, but felt soft in one’s hand, easily melted in the mouth and tasted only slightly sweet.
For the health conscious consumers and diabetics, it can be considered to be the best sweetener substitute once it is available in the market because of the many benefits that it has to offer. Tests done by the Food and Nutrition Research Institute ( FNRI) and Department of Science Technology (DOST) of the Philippines has revealed a low glycemic index (GI) of 35 compared to that of cane sugar’s glycemic index of 50.
Glycemic index according to a scientist from Food and Nutrition Research Institute is the glucose response of an individual from food relative to a standard glucose solution. Low glucose index food is good for proper control of diabetes mellitus and it has shown to lower the LDL (low density lipoprotein) cholesterol or known as the bad cholesterol. It has been also noted that it is also good for weight maintenance, thus preventing obesity or being overweight.
Coco sugar is 100% natural (so to speak, at least it is concentrated from a whole natural food), free from additives and artificial flavoring. It is derived from the evaporating coconut sap or sweet toddy (tuba as it is known locally) through boiling in an open container where it is then allowed to cool and solidify. Coco sap if distilled, it turns into wine (lambanog a local name which is commercially available).
If it is fermented it turns into vinegar. If cooked it turns into sugar. Comparative chemical analysis also revealed that coco sugar contains higher amount of nutrients compared to brown cane sugar. According to the report it has some amounts of nitrogen, phosphorus, potassium, chlorine, magnesium, sulfur and micro nutrients.
Coco sugar is produced by natural process of heat evaporation with no preservatives added. Other products that can be derived from coco sap are vinegar, wine, jam, candy, health drink, honey and syrup. Coco sugar is now commercially produced in southern Philippines. Its market demand is ever increasing in the light of the health benefits that can be derived from the wonder sugar.
Note: I may take issue with the fact that it is generally cooked to the browning point during processing. This may generate A.G.E. (advanced glycation end-products) with are thought to have negative health impacts. Considering that few things a perfect, certainly when it comes to sweeteners and what people do with them, my advice is that if Coco sugar appeals to you, use it, check it out.

~ Lo Han Guo is the fruit of Momordica grosvenorii, a plant cultivated in the mountains of southern China. Mogrosides, which are water extracted from the Lo Han fruit, offer a pleasant taste, without affecting blood sugar.
Lo Han Guo Mogrosides are up to 250x sweeter than sugar.
Luo Han Guo (luohanguo) refers to the fruit of Siraitia grosvenori, formerly called Momordica grosvenori, a member of the Curcubitaceae (1). The fruit is well-known for its sweet taste; this plant family (Gourd family) has other members that contain remarkable sweet components, including additional species of the genus Siraitia (e.g., S. siamensis, S. silomaradjae, S. sikkimensis, S. africana, S. borneensis, and S. taiwaniana 2) and the popular herb jiaogulan (Gynostemma pentaphyllum). The latter herb, which has both sweet and bitter tasting triterpene glycosides in its leaves, is now sold worldwide as a tea and made into an extract for use in numerous health-care products (3). Luohanguo has been used as a medicinal herb for treating cough and sore throat (4) and is popularly considered, in southern China, to be a longevity aid (5). These are the same uses as listed for jiaogulan. Luohanguo has more recently been developed into a non-caloric sweetener to compete with other herbal sweeteners such stevioside from the unrelated Stevia leaf.

The Procter & Gamble process
The process for the manufacture of a useful sweetener from luohan guo was patented in 1995 by Procter & Gamble. The patent states that, while luohan guo is very sweet, it has too many interfering aromas, which render it useless for general application. Thus the company developed a process for the removal of the interfering aromas.
In this process, the fresh fruit is harvested before it is fully mature, and is then matured in storage so that it may be processed precisely when it is mature. The shell and seeds are then removed, and the pulped fruit is made into a fruit concentrate. This is then used in the further production of food. Solvents are used, amongst other things, to remove the interfering aromas.
Recent research on luohan guo suggests that the mogroside works as an antioxidant and that it helps to prevent cancer.
The use of luohan guo may be helpful in cases of diabetes, Epstein Barr virus and obesity.

~ Xylitol is as sweet as sugar, having 40% less calories.
Xylitol is a sweet-tasting, naturally occurring polyol (which is a type of carbohydrate) that has a distinct cooling sensation in the mouth. Xylitol is metabolized differently from conventional sugar, and does not have the same effects as ordinary table sugar: moreover, it has fewer calories. Inulin-FOS (FructoOligoSaccharide) is a highly soluble fiber.

It looks and tastes a lot like white sugar, and can replace white sugar in most recipes cup-for-cup. It has the same sweetness and bulk as cane sugar, with one-third fewer calories. Xylitol is metabolized independently of insulin and is slowly absorbed, making it a low-glycemic sweetener, safer for diabetics.
Our bodies produce up to 15 grams of Xylitol from regular food sources.

~ Lo Han Sweet, marketed by Jarrow Formulas:
Xylitol and MogroPure® (Momordica grosvenorii, Lo Han fruit juice concentrate).
Other Ingredients: Inulin-FOS (Fructo Oligo Saccharide) and silicon dioxide.
Lo Han Guo is the fruit of Momordica grosvenorii, a plant cultivated in the mountains of southern China. Mogrosides, which are water extracted from the Lo Han fruit, offer a pleasant taste, without affecting blood sugar.
Lo Han Guo Mogrosides are up to 250x sweeter than sugar.
Xylitol is as sweet as sugar, having 40% less calories.
Xylitol is a sweet-tasting, naturally occurring polyol (which is a type of carbohydrate) that has a distinct cooling sensation in the mouth. Xylitol is metabolized differently from conventional sugar, and does not have the same effects as ordinary table sugar: moreover, it has fewer calories. Inulin-FOS (FructoOligoSaccharide) is a highly soluble fiber.
Lo Han Sweet™ advantages:
Low Glycemic Index.
Heat Stable: Very stable under high temperature, and can be added to hot as well as cold foods. Suitable for cooking and baking.
Low Calorie: 2 calories per 2 g serving (about 1/2 teaspoon).

~ Erythritol ((2R,3S)-butane-1,2,3,4-tetraol) is a sugar/alcohol which has been approved for use in the U.S. and throughout much of the world. It occurs naturally in fruits and fermented foods. At the industrial level, it is produced from glucose by fermentation with a yeast. It is 60–70% as sweet as table sugar yet it is almost non-caloric, does not affect blood sugar, does not cause tooth decay, and is absorbed by the body, therefore unlikely to cause gastric side effects unlike other sugar/alcohols. Under U.S. FDA labeling requirements, it has a caloric value of 0.2 calories per gram (95% less than sugar and other carbohydrates),
In the body, erythritol is absorbed into the bloodstream in the small intestine, and then for the most part excreted unchanged in the urine. Because erythritol is normally absorbed before it enters the large intestine, it does not normally cause laxative effects as are often experienced after over-consumption of other sugar alcohols (such as Xylitol and maltitol) and most people will consume erythritol with no side effects. This is a unique characteristic, as other sugar alcohols are not absorbed directly by the body in this manner, and consequently are more prone to causing gastric distress

More on sweet some poisons:

~ Aspartame: The problems with [the poison] aspartame go on and on.
In the cases of someone who has systemic lupus, it can be triggered by aspartame; the victim usually does not know that the aspartame is the culprit. The victim continues its use it, aggravating the lupus to such a degree, that sometimes it becomes life threatening. When we get people off the aspartame, those with systemic lupus usually become asymptotic.
This also applies to cases of tinnitus.
The Atkins Diet Center has done research that indicates sweeteners that contain aspartame (such as NutraSweet and Equal) stimulate insulin production (leading to unstable blood sugar, irritability and carbohydrate cravings).
If you are using aspartame (NutraSweet, Equal, Spoonful, etc.) and you suffer from spasms, shooting pains, numbness in your legs, cramps, vertigo, dizziness, headaches, tinnitus, joint pain, depression, anxiety attacks, slurred speech, blurred vision, or memory loss you might have aspartame toxicity. One of the side effects is nerve damage of neuropathy.
Aspartame is the chemical originally developed as an insecticide, and was only later marketed as a sugar replacement when its manufacturers realized that it would taste sweet. It reportedly works remarkably well as an ant poison – better than most commercial pesticides.

Current research indicates, and common sense suggests that aspartame is carcinogenic. Dosages lower (by proportionate weight) than those considered safe for human consumption by regulatory agencies in Europe result in lymphomas and leukemia in female test animals.

The original safety testing on aspartame before it was released for public consumption resulted in brain tumors in animals treated with the artificial sweetener. Although no similar tumors were found in control subjects, this result was dismissed as insignificant.
Aspartame breaks down, in the human body or outside, when exposed to heat. Its by-products include methyl alcohol, aspartic acid, and formaldehyde. Methyl alcohol is known to cause blindness; formaldehyde, used as a wood preservative and to preserve laboratory specimens, is a carcinogen and lethal in large doses; aspartic acid excites brain cells and disrupts neural function – contributing to hyperactivity, emotional stress, behavior changes, and loss of focus.
Aspartame Wreaks Havoc on Your Health
There have been more reports to the FDA for aspartame reactions than for all other food additives combined?
Thanks [for nothing] Donald Rumsfeld.

In 1981, Donald Rumsfeld, as head of the G.D. Searle pharmaceutical company, used his political clout to put a known carcinogen on the market to poison a nation all in the name of money.

Aspartame causes every type of blood disorder from a low blood platelet count to leukemia. Because aspartame can precipitate diabetes the disease is epidemic. To make matters worse, it can simulate and aggravate diabetic retinopathy and neuropathy, destroy the optic nerve, cause diabetics to go into convulsions and interact with insulin. Diabetics lose limbs from the free methyl alcohol; professional organizations like the American Diabetes Association push and defend this poison because they take money from the manufactures. How many millions would not have diabetes if Rumsfeld had never been born?

The FDA report lists 92 symptoms from unconsciousness and coma to shortness of breath and shock. Medical texts list even more: “Aspartame Disease: An Ignored Epidemic”, by H.J. Roberts, M.D., and “Excitotoxins: The Taste That Kills” by neurosurgeon Russell Blaylock, M.D., There is simply no end to the horrors triggered by this literally addictive, excitoneurotoxic, genetically engineered carcinogenic drug. This chemical poison is so deadly that Dr. Bill Deagle, , a noted Virologist once said it was worse than depleted uranium because it is found everywhere in food.

The formaldehyde converted from the free methyl alcohol embalms living tissue and damages DNA according to the Trocho Study done in Barcelona in 1998. Even with this devastating study showing how serious a chemical poison aspartame is, the FDA has turned a blind eye and a deaf ear to it. With Monsanto attorney Michael Taylor now appointed as Deputy Commissioner to the FDA by Obama, it`s nothing more than Monsanto`s Washington Branch Office. Even before the Ramazzini Studies showing aspartame to be a multi-potential carcinogen, the FDA knew it. Their own toxicologist, Dr. Adrian Gross, even admitted that it violated the Delaney Amendment because of the brain tumors and brain cancer. Therefore, no allowable daily intake ever should have been able to be established. Aspartame caused all types of tumors from mammary, uterine, ovarian, pancreatic and thyroid to testicular and pituitary. Dr. Alemany, who did the Trocho Study, commented that aspartame could kill 200 million people. When you damage DNA you can destroy humanity.

Dr. James Bowen told the FDA over 20 years ago that aspartame is mass poisoning the American public and likewise in more than 70 countries of the world. No wonder it`s called “Rumsfeld`s Plague”.

Big Pharma knows all about aspartame and they add it to drugs, including the ones used to treat the problems caused by aspartame.
There`s a book out there called, “Rumsfeld, His Rise, Fall and Catastrophic Legacy”, by Andrew Cockburn that will substantiate all of this. And fittingly, Rumsfeld appropriately lives in a place called Mount Misery.

In the video, “Sweet Misery: A Poisoned World”, which you can view at, attorney James Turner explains how Rumsfeld got his poison marketed for human consumption. To learn about how the CDC investigation was covered up – The Rumsfeld-Pepsi-Nixon Connection, go to… or view it in its entirety at

For over a quarter of a century there has been mass poisoning of the public in over 100 countries of the world by aspartame because Donald Rumsfeld, as he put it, “called in his markers”.

~ Sucralose (Splenda): Sucralose (Splenda) is made with a chlorination process, producing a host of chlorine bi-products, including dioxins and other organochlorines, which contribute to the wide-scale chlorine pollution of waterways. These chemicals can work their way up the food chain and into our bodies – and they stay there, lodged in fat cells. Dioxins contribute to cancers, hormone imbalance, birth defects, infertility, and they suppress the immune system.
Research on Sucralose in animal studies has shown effects including: shrinking of the thymus gland, enlarged liver and kidneys, reduced growth rate, and decreased red blood cell count (anemia), extension of pregnancy period, birth defects, and atrophy of lymph follicles.

Sucralose is produced to 98% purity. The other two percent may contain contaminants such as heavy metals, methanol, chlorinated by-products, and arsenic.
Sucralose has not been approved for human consumption in most European nations

Saccharin: Saccharin (the artificial component in Sweet’N’Low) appeared on the U.S. Food and Drug Administration’s carcinogen list from 1998 to 2000 It occurs in only one place in nature: as a component in coal tar.

Brief Explanation of Glycemic index, (GI):

The glycemic index, glycemic index, or GI is a measure of the effects of carbohydrates on blood sugar.] Carbohydrates that break down quickly during digestion and release glucose rapidly into the bloodstream have a high GI; carbohydrates that break down more slowly, releasing glucose more gradually into the bloodstream, have a low GI.
A lower glycemic index suggests slower rates of digestion and absorption of the foods’ carbohydrates and may also indicate greater extraction from the liver and periphery of the products of carbohydrate digestion. A lower glycemic response usually equates to a lower insulin demand but not always.

The current validated methods use glucose as the reference food, giving it a glycemic index value of 100 by definition. This has the advantages of being universal and producing maximum GI values of approximately 100.
A low-GI food will release glucose more slowly and steadily. A high-GI food causes a more rapid rise in blood glucose levels and is suitable for energy recovery after endurance exercise or for a person experiencing acute hypoglycemia.
The glycemic effect of foods depends on a number of factors such as the type of starch, physical entrapment of the starch molecules within the food, fat and protein content of the food and organic acids or their salts in the meal.
This is an oversimplification, but what ultimately matters is the glycemic load of the whole meal… This starts with the glycemic index of the carbohydrate portion and takes into account the buffering effects of other ingredients, portion sizes, speed of ingestion etc. The much abbreviated bottom line is: choose low to moderate GI foods, avoid large portions and large servings of high GI foods. Make certain to eat only ‘Whole Foods’ in any case.

GI values can be interpreted intuitively as percentages on an absolute scale and are commonly interpreted as follows:

Low GI (55 or less): Most fruits and vegetables (X potatoes, watermelon), whole grain products, legumes (beans), nuts/seeds.

Medium GI (55-69): Sweet potatoes, some refined grain products, some sugars.

High GI (70 and over): Some refined grain products (breakfast cereals, white bread and pastries, white rice and related junk), potatoes, and some sugars.

Links relevant to this article…

The general GMO issue, a short look:

GMOs (Genetically Modified Organisms) 100, GMOs as food homicide.

Plant Based Diet Guidelines, a Primer

Sweet Love,


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