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When ‘Natural’ Ant Poisons are Unhealthy to Humans Too

July 8, 2010 in Cancer, Chemicals / Toxic, Common Questions, Diabetic, Education, Family Health, Fitness, How do I use, Insect Pests / Repellant, Inspirational, Kids, Lifestyle, Longevity, Men's Health, Mental Clarity / Studying, Natural, Natural Health, News, Nutrition / Diet, Science, Sweetener, Weight Loss, Wellness, Women's Health by Evelyn Vincent | No comments

With more people becoming conscious of global warming and chemicals used daily in homes causing us very real harm I find it surprising to hear that some consider using Equal or Sweet ‘n Low as  a ‘Natural’ ant killer. It’s as if they think these sugar substitutes are as harmless as regular cane sugar. For those who think cane sugar is bad for your health they would be happy to know they”ve been ill advised by marketing. Taking a closer look at this industry we find…

The artificial sweetener industry actually has it’s roots in the ant poison industry, strange but true. They were working on a new ant killer when one of the scientists discovered this poisonous substance was incredibly sweet… and that is where the story of sugar substitutes begins, as a product made to kill ants.

Aspartame was endorsed by the U.S. FDA as a safe product in 1981, and has been ever since, and recommended by many doctors as a good alternative sweetener.

By the 1990’s, the FDA had a list of 92 symptoms reported to them by 10,000 consumers, a list revealed to the public under the Freedom of Information Act. This alone is enough to make you seriously question… “who” is the FDA working for??? It’s certainly NOT us!

Sold commercially as NutraSweet, Equal, Spoonful, Equal-Measure and Canderel – aspartame can be found in more than 6,000 products, including but not limited to:

  • Diet sodas, juices, energy drinks, and flavored waters
  • Chewing gum
  • Table-top sweeteners
  • Diet and diabetic foods
  • Breakfast cereals, such as Fiber One (just to name one!)
  • Fiber supplements, such as orange flavored Metamucil
  • Jams and jellies
  • Any number of sweets
  • Crackers and cookies
  • Adult and children’s Vitamins (simply read the label)
  • Adult and children’s Toothpaste
  • Prescription and over-the-counter medications (what I use in place of these)
  • Alka Seltzer Plus
  • Some Tylenol medications

According to the industry-run Aspartame Information Center – a propaganda masterpiece – the Acceptable Daily Intake (ADI), as set by the FDA, is 50 mg/kg. That equates to about 20 cans of a 12-ounce diet soda if you’re a 150 lb. adult, or six 12-ounce cans for a 50-pound child. That’s what they consider a low enough dose of the stuff to not kill you as dead as an ant with this ‘natural’ ant killer.

The ADI for tabletop sweeteners is 97 packets for adults, and 32 packets for children.

The Aspartame Information Center’s “myth” section goes on to make this statement:

Aspartame: Great taste without the calories for today’s healthful lifestyles

“Despite the overwhelming documentation of aspartame’s safety, unfounded allegations that aspartame is associated with a myriad of ailments, including multiple sclerosis, Parkinson’s disease, Alzheimer’s disease, and lupus, have continued to be spread via the Internet and the media by a few individuals who have no documented scientific or medical expertise.

Recently, several governments and expert scientific committees (including the Scientific Committee on Food of the European Commission, the United Kingdom’s Food Standards Agency, the French Food Safety Agency and Health Canada) carefully evaluated the Internet allegations and found them to be false, reconfirming the safety of aspartame.”

The FDA’s ‘OWN’ records include these common symptoms associated with aspartame:

  • Tumors
  • Eye problems: protruding eyes, retinal detachment, blindness/bleeding eyes
  • Partial paralysis
  • Spasmodic Torticollis (involuntary spasms in head and neck)
  • Unsteady gait
  • Skin problems and lesions
  • Obesity
  • Genetic damage and birth defects
  • A decline in kidney function

This list does not sound to me like misinformation being spread around the internet about some poor helpless good for you food product! Is anyone else feeling more like these big companies get more protection than ‘we’ do?

Additionally, does it make sense that what was once listed, aspartame, by the Pentagon as a “biochemical warfare agent” is now an integral part of your modern diet?

Almost two-thirds of the complaints filed fall into the neurological and behavioral category; consisting of mostly headaches, mood alterations, and hallucinations. The remaining third fall into gastrointestinal issues.

The approval of aspartame has been the most contested in FDA history. The sweetener was NOT approved on scientific grounds, but rather due to strong political and financial pressure.

I’m no rocket scientist (and in this case I don’t think it’s required), but it seems to me that an item does NOT go from being listed as a “biochemical warfare agent” to a perfectly safe food to eat without there being some hanky-panky at play.

But in this case, what was developed as an “ant killer” very quickly became a food ingredient! Not because it didn’t kill ants (it does kill them) but because it is super sweet and some ingenious folks decided it could be used as a sweetener and they’d make more money.

What happens when a woman sets up her own 8 year aspartame experiment with 1,800 rats…

“I did my aspartame experiment because my family was addicted to diet soda. After researching the effects of aspartame, I strongly believed the artificial sweetener might one day lead to their illness and even early death.

Most influential in my research on the aspartame molecule was The Bressler Report. Dr. Jerome Bressler, M.D., led an FDA task force to attempt to validate the authenticity of a study done by G.D. Searle, the pharmaceutical company that held the patent to the ‘sweetener.’

Dr. Bressler’s team did the Searle audit between April 25, 1977 and August 4, 1977 of study PT #988S73, a 115 Week Oral Tumorigenicity Study in the Rat. The rat study was supposedly done by Searle to examine the adverse effects of the crystalline form of aspartame’s breakdown from phenylalanine, 50% of the chemical’s composition to SC-19192, diketopiperazine (DKP).

Bressler’s force found irregularities in Searle’s experiment– missing raw data, errors and discrepancies in available data, exclusions of animals, and animals that had masses removed and were then returned to the study.

It is clear Searle misrepresented the carcinogenicity of DKP and hid incriminating data from the FDA.

One unreported tissue mass in Searle’s study measured 5.0 X 4.5 X 2.5 cm. Equivalent to 2 in. X 1.75 in. X 1.0 in. – a significant sized tumor that should be visible to the naked eye, hard to miss.

I was convinced I would see tumors and possibly other harmful effects to convince my family and friends to avoid aspartame,” writes Victoria Innes-Brown, M.A.

“Because my family members were addicted to diet soda, at first I wanted to put Diet Pepsi in my rat’s water bottles. That idea was short lived. After turning a filled bottle upside down and attaching it to a cage, the liquid immediately started flowing out—carbonation pressurizes the bottle—so diet Pepsi wouldn’t work. It was just as well, because the cost of the soda would have been prohibitive over the course of the experiment.

The National Institute of Health evaluates a packet of aspartame-based sweetener such as NutraSweet contains 40 mg of aspartame.

I decided on putting the NutraSweet in their drinking water, at the rate of two packets—a total of 80 mg of aspartame–per each 8 oz of water.

A 12-oz diet soda has about 180 mg of aspartame, 15 mg of aspartame per oz., the amount in approximately 4.5 packets of NutraSweet.

According to the industry-run Aspartame Information Center website, a conservative estimate of the maximum dose of aspartame for humans per day, the Acceptable Daily Intake (ADI), as set by the FDA, is 50 mg/kg, approximately twenty cans of 12-ounce diet soda for a 150 lb. adult and six 12-ounce cans for a 50-pound child. Tabletop sweetener ADI is 97 packets for an adult and 32 packets for a child.

The animals in my study weighed on the average of 1 pound for males and 0.66 pounds for females. The ADI for the males was 16.9 mg, for the females 13.5 mg

To put these numbers into perspective, the aspartame received by my rats daily, was equivalent to two-thirds the aspartame contained in 8-oz of diet soda.

Most studies are done on rats that are genetically identical. According to a friend who runs a rabbit and mouse lab for a local bio-tech company, ‘Some vendors sell strains of rats that have gone through 30 generations of brother and sister in-bred mating.’

This concept seemed counter-intuitive to me. How do these strains of rats represent the general population? In “Mean Genes”, Jay Phelan and Terry Burnhan write: “Almost all animals avoid mating with close relatives because it makes for bad babies. From mice to monkeys, animals are reluctant to have offspring with siblings.

I bought my rats at PetCo and bred them for my experiment. I purchased rats of different colors, to get a genetic verity. I also attempted to breed rats that were not brothers and sisters, to avoid in-breeding mutation.

I found most of the observable symptoms occurred during the last third of the rat’s life-span, illuminating the information that the adverse effects of aspartame are cumulative.

I chose to allow my rats to live out their natural lives. I honor them for their sacrifice and for showing the way for the rest of us.

I put NutraSweet in their water starting in March, 2002, and the last of them died in November 2004. The experiment lasted a total of two years, eight months.

Even though I had read the Bressler Report, I was struck by the number and size of the growths. Eleven females and one male developed tumors. That’s 37% of the females on aspartame.” by Victoria Inness-Brown http://myaspartameexperiment.com

Interestingly, studies conducted by the manufacturer of aspartame, 12 of 320 rats fed a normal diet and aspartame developed brain tumors, while none of the control rats (not fed aspartame) developed tumors. And five or the twelve rats were given a low dose of aspartame.

Other studies showed that aspartic acid, one of the main ingredients in aspartame caused damage to the brains of infant rats.

In 1981, an FDA statistician stated that the brain tumor data on aspartame was so “worrisome” that he could not recommend the approval of NutraSweet.

A review conducted in 2008 by scientists from the University of Pretoria and the University of Limpopo found that consuming a lot of aspartame inhibited the ability of enzymes in the brain to function normally and may lead to neurodegeneration.

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

  • The metabolism of amino acids
  • Protein structure and metabolism (which coincides with the obesity epidemic)
  • The integrity of nucleic acids
  • Neuronal function
  • Endocrine balances

Breaking Down the Parts of Aspartame

Aspartame causes nerves to fire excessively (because aspartame is an Excitotoxin like MSG and some other chemical food ingredients), which can lead to a high rate of neuron depolarisation. The chemical in aspartame responsible for this is aspartic acid, aspartame is 40 percent aspartic acid, when consumed it significantly raises your blood level of aspartate, which leads to a high level of those neurotransmitters in your brain, where they slowly begin to destry neurons.

Aspartame is 50 percent phenylalanine and excessive levels can cause a decrease of serotonin, which leads to emotiona disorders and depression, schizophrenia, and seizures.

Methanol, or wood alcohol, makes up the remaining 10 percent of aspartame. Methanol on its own is a poison and it breaks down into formic acid and formaldehyde – a deadly neurotoxin – in your body. Methol poisoning can lead to: vision problems, headaches, ear buzzing, dizziness, nausea, gastrointestinal issues, weakness, numbness, shooting pains in your extremities, behavioral disturbances, and memory lapses.

In a peer reviewed, well-controlled 7 year study it was found that as little as 20 mg a day of aspartame can cause cancer in humans.

One 12 ounce can of diet soda contains about 180 mg of aspartame… do the math!

I find it interesting that the types of diseases and health challenges many are faced with today quite possibly stem from nothing more than what can be fit in your average sized kitchen cabinet or fridge. The lies, manipulations and marketing cnditioning from the food industry and product industries (cleaning and personal care products) is equating to disease epidemics that the human specics has not encountered in all of history.

Aspartame, in everyday diet foods, is ruining our health and making us fat and diseased!

It’s about time we woke up from our long and lazy sleep and begin reading labels again!

What You Can Do Will Make A Difference in the Quality of Your Life

1) Report adverse reactions! If you have had an adverse reaction call the FDA Consumer Complaint Coordinator in your area.

2) Educate yourself and read labels! Read Aspartame Disease – an Ignored Epidemic by  H.J. Roberts. And watch this 90 minute video Aspartame: Sweet Misery A Poisoned World (this is the mvie Coke, Pepsi, and the diet food industry don’t want you to watch!)

3) Tweet this article, post to your FaceBook page (simply click on the icon(s) at the bottom of this article, it’s easy!) and share it with your friends so they can make educated choices and get healthier!

4) Try EFT to help you break your aspartame habit. Or, simply aviod consuming anything with aspartame if you’re not addicted to the habit.

5) Stop buying foods and products that contain aspartame! Buying these products only gives them more money to convince even more people to junk on their toxic wagon.

Young Living has an excellent line of supplements that do NOT contain any toxic sweeteners, they also have an excellent and efective edible toothpaste Thieves Ultra Toothpaste and Thieves Mouthwash (see PDF Booklet and web page for more on Thieves products)

Other Health and Pest Related Articles:

The Perils of Fluoride
What I use to Replace Toxic Ingredients and Products in My Home
Cinnamon Essential Oil as a Pesticide in Mosquito Larvae Control
Big Black Ants in My Kitchen Killed By Thieves
Peppermint Essential Oil to Repel Squirrel’s and Rodents
Using Vinegar as a Weed Killer
Compact Fluorescent Lighting; are there health risks?
Can Nutrition Affect Behavior?
Hidden Sources of MSG

Aspartame – The World’s Best Ant Poison by Jan Jensen (June 2006 Idaho Observer)

We live in the woods and carpenter ants are a huge problem. We have spent thousands of dollars with Orkin and on ant poisons trying to keep them under control but nothing has helped.

So when I read somewhere that aspartame (Nutrasweet) was actually developed as an ant poison and only changed to being considered non-poisonous after it was realized that a lot more money could be made on it as a sweetener than as an ant poison, I decided to give it a try.

I opened two packets of aspartame sweetener, and dumped one in a corner of each of our bathrooms. That was about 2 years ago and I have not seen any carpenter ants for about 9 to 12 months. It works better than the most deadly poisons I have tried. Any time they show up again, I simply dump another package of Nutrasweet in a corner, and they will be gone for a year or so again.

Since posting this information I have had many people tell me of their success solving ant problems with this substance, when nothing else worked.

We found later that small black ants would not eat the aspartame. It was determined that if you mixed it with apple juice, they would quickly take it back to the nest, and all would be dead within 24 hours, usually. I have found that sometimes it will kill them, and sometimes it does not. Not sure why, may be slightly different species of ants or something.

Fire Ants: We got our first fire ant hill about 2 weeks ago. Poison did not work. We tried aspartame and the ants ignored it until we got a light rain. It was just a sprinkle, enough to moisten the Nutrasweet and ground, but not enough to wash it away. They went crazy, hundreds of them grabbing it and taking it back into the mound. When I checked the mound 2 days later, there was no sign of the fire ants. I even dug the mound up some, and still saw none of them.

How does it Work: Aspartame is a neuropoison. It most likely kills the ants by interfering with their nervous system. It could be direct, like stopping their heart, or something more subtle like killing their sense of taste so they can’t figure out what is eatable, or smell, so they can’t follow their trails, or mis-identify their colonies members, so they start fighting each other. Not sure what causes them to end up dying, just know that for many species of ants it will kill them quickly and effectively.

As with any poison I recommend wearing gloves and washing any skin areas that come in contact with this poison, and avoid getting it in your mouth, despite anything the labeling may indicate.

I suspect it will work for other insects such as yellow jackets as well, but have not tested that yet.

More information on aspartame, a fantastic ant and human poison, can be found at: Aspartame News and Articles and the Weston A. Price Foundation.

Evelyn Vincent

Evelyn Vincent

Article by Evelyn Vincent, Young Living Independent Distributor #476766

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"You have brains in your head. You have feet in your shoes. You can steer yourself in any direction you choose. You're on your own. And you know what you know. You are the guy who'll decide where to go." ~ Dr. Seuss

Stevia: research and benefits

April 20, 2010 in Beauty, Diabetic, Education, Family Health, First Aid tips, How do I use, Immune System, Intestinal Health, Kids, Longevity, Low Glycemic, Men's Health, Natural, Natural Health, Nutrition / Diet, Quality / Pure, Science, Skin Care, Supplements / Vitamins, Sweetener, Weight Loss, Wellness, Women's Health by Evelyn Vincent | No comments

Stevia: Safe, Non-caloric Supersweet Supplement with Health-giving Properties

For over 1600 years, the natives of Paraguay in South America have used this intensely sweet herb as a health agent and sweetener. Known as Stevia rebaudiana by botanists and yerba dulce (honey leaf) by the Guarani Indians, stevia has been incor po rated into many native medicines, bever ages, and foods for centuries. The Guarani used stevia separately or combined with herbs like yerba mate and lapacho.

Fifteen times sweeter than sugar, stevia was introduced to the West in 1899, when M. S. Bertoni discovered natives using it as a sweetener and medicinal herb. However, stevia never gained popularity in Europe or the United States and was only gradually adopted by several countries throughout Far East Asia.

With Japan’s ban on the import of synthetic sweeteners in the 1960’s, stevia began to be seriously researched by the Japanese National Institute of Health as a natural sugar substitute. After almost a decade of studies examining the safety and antidiabetic properties of the herb, Japan became a major producer, importer, and user of stevia. Japanese food companies began including stevia in hundreds of products, and eventually stevia use spread through Asia. Stevioside, the super sweet glycoside derived from stevia that is 300 times sweeter than sugar, was even used to sweeten Diet Coke sold in Japan.

Even though stevia is still becoming popular in the United States, it has gained widespread popularity as a low-calorie sweetener throughout South America and Asia. Both the stevia leaf and stevioside are used in Taiwan, China, Korea, and Japan, with many of these same countries growing and harvesting large amounts of the raw herb.

In 1994, the U.S. Food and Drug Administration permitted the importation and use of stevia as a dietary supplement. However, its adoption by American consumers as a noncaloric sweetener has been very slow because the FDA does not currently permit stevia to be marketed as a food additive. This means that stevia cannot be sold as a sweetener (all sweeteners are classified as food additives by the FDA). Moreover, stevia faces fierce opposition by both the artificial sweetener (aspartame) and sugar industries in the U.S.

I smiled while at a plant nursery the other day and saw Stevia plants for sale. About 30 years ago I tried to buy Stevia extract and Stevia plants (to grow and harvest, as a dried herb) my own to no avail. Back then, Stevia was banned from sale in the USA (both the plant and the extract); no doubt this was due to pressure from the sugar and sweetener industries. Thankfully that ban have been lifted and Stevia is now readily available in the USA.

Stevia, however, is more than just a non-caloric sweetener. Several modern clinical studies have docu – mented the ability of stevia to lower and balance blood sugar levels, support the pancreas and digestive system, protect the liver, and combat infectious microorganisms. (Oviedo et al., 1971; Suzuki et al., 1977; Ishit et al., 1986; Boeckh, 1986; Alvarez, 1986.)

In one study, Oviedo et. al. showed that oral administration of a stevia leaf extract reduced blood sugar levels by over 35 percent. Another study conducted by Suzuki et al. documented similar results.

Clearly, these and other clinical evaluations indicate that stevia holds significant promise for the treatment of diabetes.

Stevia Facts

  • Stevia extract is a super-sweet, low-calorie dietary supplement that helps regulate blood sugar and supports the pancreas.
  • Stevia is valuable for anyone with diabetes and hypoglycemia.
  • Stevia is a first-rate aid to weight loss and weight management because it contains no calories.
  • Research indicates that Stevia significantly increases glucose tolerance and inhibits glucose absorption.
  • People who ingest stevia daily often report a decrease in their desire for sweets and fatty foods.
  • Stevia may also improve digestion and gastrointestinal function, soothe upset stomachs, and help speed recovery from minor illnesses.
  • Stevia also inhibits the growth of some bacteria and infectious organisms, including those that cause tooth decay and gum disease.
  • Many individuals using stevia have reported a lower incidence of colds and flu.
  • Many who have used stevia as a mouthwash have experienced a significant decrease in gum disease.
  • When topically applied, stevia softens the skin and smooths out wrinkles while healing various skin blemishes, acne, seborrhea, dermatitis, and eczema.
  • When used on cuts and wounds, stevia promotes rapid healing without scarring.
  • Stevia leaf extract is intensely sweet with a mild, licorice-like aftertaste.
  • Has a glycemic index of zero.
  • As a dietary supplement that supports pancreas function.* Stevia may also help maintain normal blood sugar levels.*

Directions for Young Living Stevia:

Use as a supplemental sweetener.

Calories: 0 per serving

About 150 servings per container

*This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent disease.

Evelyn Vincent

Evelyn Vincent

Article by Evelyn Vincent, Young Living Independent Distributor #476766

Buy Essential Oils and Products Here

Helping families make informed choices!

Subscribe to my "Oil Tip of the Day" and eNews

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"You have brains in your head. You have feet in your shoes. You can steer yourself in any direction you choose. You're on your own. And you know what you know. You are the guy who'll decide where to go." ~ Dr. Seuss

High-Fructose Corn Syrup: what’s wrong with it

April 16, 2010 in Acne, Anti-Aging, Calcium, Chemicals / Toxic, Education, Family Health, Fitness, Heart Health, Hormones, Immune System, Liver, Longevity, Low Glycemic, Men's Health, Minerals, Natural, Natural Health, News, Nutrition / Diet, Science, Skin Care, Sports Drinks, Sweetener, Weight Loss, Wellness, Women's Health by Evelyn Vincent | 1 comment

Companies, in my opinion, can produce some very questionable ad campaigns. Most recently, the commercial on high-fructose corn syrup and making the person who says “high-fructose corn syrup, haven’t you heard…” look like an uninformed person, while the supposed informed person touts that high fructose corn syrup is all natural and comes from corn. The fact is, while it has come from corn it is not natural and not ok to consume in moderation (which simply means it will take a little bit longer for you to suffer the negative health consequences. For those who are interested in knowing ‘why’ high fructose corn syrup is bad for your health here 20 answers out of many others…

20 High-Fructose Corn Syrup Facts:

  1. Increases our risk of obesity, diabetes, hypertension, and atherosclerosis.
  2. Almost always comes from GM corn. If you’re uncertain as to why GM crops should be avoided like the plaque watch this movie (free to watch online on Hulu) “The Future of Food.”
  3. It is so ubiquitous in processed foods and so over-consumed by the average American that many experts believe our nation faces the prospect of an epidemic of metabolic disease in the future.
  4. Is much less expensive than cane sugar, making it a preferred choice of companies who are more interested in price point and profits, rather than the health of the consumer.
  5. In the 1970s, corn-derived sweeteners like maltodextrin and high-fructose corn syrup were developed.
  6. Regular table sugar (sucrose) is 50% fructose and 50% glucose, high-fructose corn syrup can contain up to 80% fructose and 20% glucose, almost twice the fructose of common table sugar.
  7. Metabolism of excess amounts of fructose is the major concern in regards to all sweeteners, particularly high fructose corn syrup.
  8. Has been mirrored by an equally dramatic increase in fructose consumption.
  9. Industry has lobbied us (and the FDA) to believe it is safe.
  10. We are experiencing an epidemic of [heart and kidney] disease characterized by increasing rates of obesity, hypertension, the metabolic syndrome, type 2 diabetes, and kidney disease.
  11. Cases of non-alcoholic fatty liver disease have increased dramatically, most likely due to the addition of high fructose corn syrup and maltodextin being included in almost every processed food consumed.
  12. Research shows that excessive dietary fructose, largely from consumption of HFCS, represents “an important, but not well-appreciated dietary change,” which has “…rapidly become an important causative factor in the development of the metabolic syndrome,”1 a conglomeration of risk factors that greatly elevates the risk of cardiovascular disease and diabetes.
  13. Commonly found in an astounding array of popular food and beverage products. Sweetened, carbonated soft drinks are considered by many to be the worst offenders.2,3
  14. Emerging research shows that excessive dietary fructose, largely from consumption of high-fructose corn syrup, represents “an important, but not well-appreciated dietary change,” which has “…rapidly become an important causative factor in the development of the metabolic syndrome,”1 a conglomeration of risk factors that greatly elevates the risk of cardiovascular disease and diabetes.
  15. Research suggests that high dietary fructose consumption contributes to obesity and insulin resistance,3,4 encourages kidney stone formation,5 promotes gout,6-9 and is contributing to an upsurge in cases of non-alcoholic fatty liver disease.2,10,12 Furthermore, high dietary fructose consumption is associated with increased production of advanced glycation end products (AGEs), which are linked with the complications of diabetes and with the aging process itself.3,4,10
  16. Between 1970 and 1990, the annual intake of high-fructose corn syrup has increased by more than 1,000 percent, greatly exceeding the change in intake of any other food or food group. High-fructose corn syrup is now the primary caloric sweetener added to soft drinks in the United States, and comprises more than 40% of caloric sweeteners added to foods (crackrs, cookies, pasta sauce, salad dressing) and beverages.
  17. While it is derived from a natural source, HFCS is essentially an unnatural product.
  18. The high flux of fructose to the liver, the main organ capable of metabolizing this simple carbohydrate, disturbs glucose metabolism and uptake pathways which leads to metabolic disturbances that underlie the induction of insulin resistance,1 a hallmark of type 2 diabetes.
  19. Excess fructose intake may contribute to hypertension.14 High blood pressure is a well-known comorbidity associated with obesity, hyperinsulinemia, and hyperlipidemia.15 Hypertension is part of a cluster of dangerous disorders called the metabolic syndrome, which is characterized by insulin resistance and is a key factor in the development of many vascular diseases. Excess fructose contributes to hypertension by inhibiting a key enzyme called endothelial nitric oxide synthase,16 which is located in blood vessels walls and is essential for the production of the vasodilator, nitric oxide. By allowing healthy blood vessels to relax and ensuring smooth blood flow in vessels, nitric oxide is absolutely necessary for preventing hypertension, coronary artery disease, and erectile dysfunction.
  20. Excess fructose also encourages the formation of toxic advanced glycation end products (AGEs). These are aberrant hybrid proteins, formed when sugars and lipids react with these molecules, altering their structures and damaging their functionality. As AGEs accumulate they encourage inflammation and oxidative stress. They have also been linked to accelerated aging. Advanced glycation end products are believed to play a key role in the development of hypertension as well as complications associated with type 2 diabetes like neuropathy and retinopathy.4,3,17-20 Neuropathy afflicts the nerves and can cause tingling, prickling sensations, numbness, and pain, while retinopathy damages the eye’s retina and may lead to blindness.

From 1909 to 1997 it was found that the use of corn syrup sweeteners, which were almost non-existent at the turn of the century, increased by more than 2,100%. During the same period, the prevalence of diabetes skyrocketed. After controlling for total energy intake from other foods such as fats and proteins, only the increase in corn syrup and a decrease in fiber intake correlated positively with the prevalence of type 2 diabetes.13

Minimizing intake of dietary fructose is essential to mitigating its potentially dangerous effects. Sources of dietary fructose include HFCS, fruit juices, honey, and table sugar (sucrose; comprising fructose and glucose).

Because it is metabolized by the liver, fructose does not cause the pancreas to release insulin the way it normally does. Fructose converts to fat more than any other sugar. This may be one of the reasons Americans continue to get fatter. Fructose raises serum triglycerides significantly. As a left-handed sugar, fructose digestion is very low. For complete internal conversion of fructose into glucose and acetates, it must rob ATP energy stores from the liver.22

Not only does fructose have more damaging effects in the presence of copper deficiency, fructose also inhibits copper metabolism–another example of the sweeteners double-whammy effect. A deficiency in copper leads to bone fragility, anemia, defects of the connective tissue, arteries, and bone, infertility, heart arrhythmias, high cholesterol levels, heart attacks, and an inability to control blood sugar levels.23

About Corn

Corn is a grain, not a vegetable. Grains are metabolized into sugars very rapidly in the body and cause a huge spike in blood sugar, thus requiring an outpouring of insulin from the pancreas further straining this already so overworked organ.

Corn based products such as high fructose corn syrup have also been shown to increase osteoporosis, tooth decay, anemia, osteoarthritis, to name just a few. Researchers found that Native American Indians who lived after the arrival of Europeans had far more of these health issues due to the shift in their diets over to a corn based diet as opposed to those who lived prior who previously ate a traditional hunter/gatherer well-balanced diet, rich in seafood including a variety of plants and animals too. The message here is that corn based diets are not healthy.

Corn is an inadequate source of: nutrients, minerals, protein, deficient in 3 of the 8 essential amino acids, is high in phytate (a chemical that binds to to iron and inhibits iron absorption, causing iron deficiency anemia and conditions associated with iron deficiency), corn is a poor source of calcium and niacin (B3).

Deficiencies in these minerals including tryptophan can result in a condition called Pellagra which is characterized by a deficiency in those nutrients and is common in corn eating communities as well as dermatitis, diarrhea and depression.

High fructose corn syrup has no nutritional value at all and since it is twice as sweet as sugar it causes a huge spike in blood sugar when consumed and when it is not immediately used up by the muscles via some kind of exercise it is converted into fat and stored in the body as such.

High fructose corn sugar and other grain products can contribute to obesity, heart disease and even Alzheimer’s and memory loss. This increase in fat and cholesterol slows the micro circulation of blood through the brain accelerating cell death through lack of oxygen and nutrients. It can also make the body more acidic which causes a host of other health issues. Many health problems in the west are those of an acidic nature or excess fire or yang energy as we would say in Chinese medicine so this is another condition we want to eliminate from the body.

For many years, Dr. Meira Fields and her coworkers at the US Department of Agriculture investigated the harmful effects of dietary sugar on rats. They discovered that when male rats are fed a diet deficient in copper, with sucrose as the carbohydrate, they develop severe pathologies of vital organs. Liver, heart and testes exhibit extreme swelling, while the pancreas atrophies, invariably leading to death of the rats before maturity.

Dr. Fields repeated her experiments to determine whether it was the glucose or fructose moiety that caused the harmful effects. Starch breaks down into glucose when digested. On a copper-deficient diet, the male rats showed some signs of copper deficiency, but not the gross abnormalities of vital organs that occur in rats on the sucrose diet. When the rats were fed fructose, the fatal organ abnormalities occurred.

Fructose interferes with copper metabolism to such an extent that collagen and elastin cannot form in growing animals–hence the hypertrophy of the heart and liver in young males. The females did not develop these abnormalities, but they resorbed their litters.21

Nutritional strategies can help avert some of the damaging effects of excess fructose intake. Beneficial nutrients include benfotiamine, alpha-lipoic acid, carnosine, pyridoxamine, acetyl-L-carnitine, vitamin C, and fish oil.

A Truly Natural Solution to Sweeteners

Is Stevia extract. Stevia is a super-sweet (15 times sweeter than sugar), low-calorie dietary supplement that helps regulate blood sugar and supports the pancreas – the complete opposite of cane sugar and high fructose corn syrup!

Stevia Facts

  • Stevia is valuable for anyone with diabetes and hypoglycemia.
  • It is a first-rate aid to weight loss and weight management because it contains no calories.
  • Research indicates that it significantly increases glucose tolerance and inhibits glucose absorption.
  • People who ingest stevia daily often report a decrease in their desire for sweets and fatty foods.
  • Stevia may also improve digestion and gastrointestinal function, soothe upset stomachs, and help speed recovery from minor illnesses.
  • Stevia also inhibits the growth of some bacteria and infectious organisms, including those that cause tooth decay and gum disease.
  • Many individuals using stevia have reported a lower incidence of colds and flu.
  • Many who have used stevia as a mouthwash have experienced a significant decrease in gum disease.
  • When topically applied, stevia softens the skin and smooths out wrinkles while healing various skin blemishes, acne, seborrhea, dermatitis, and eczema – again, quite the opposite of cane sugar and high fructose corn syrup!
  • When used on cuts and wounds, stevia promotes rapid healing without scarring.

I prefer and trust Young Living’s Stevia and brand because I know their standards for quality are super high and just like essential oils any natural plant product can be completely ruined during processing.

For over 1600 years, the natives of Paraguay in South America have used this intensely sweet herb as a health agent and sweetener. Known as Stevia rebaudiana by botanists and yerba dulce (honey leaf) by the Guarani Indians, stevia has been incorporated into many native medicines, beverages, and foods for centuries. The Guarani used stevia separately or combined with herbs like yerba mate and lapacho.

Stevia was introduced to the West in 1899, when M. S. Bertoni discovered natives using it as a sweetener and medicinal herb. However, stevia never gained popularity in the USA because the sugar industry forbid it to be imported in the country.

I had heard about Stevia about 30 years ago and tried to purchase Stevia plants so I could grow and harvest my own. I must have called every nursery in the USA and nobody carried it because it was not allowed to be imported or grown in the USA. This lack of Stevia in the USA was NOT due to it being unsafe to our health, instead it was kept out because of the sugar industry. It wouldn’t be until 1994, that the U.S. Food and Drug Administration would permit the importation and use of stevia as a dietary supplement.

Stevia’s adoption by American consumers as a noncaloric sweetener has been very slow because the FDA does not currently permit stevia to be marketed as a food additive. That might be changing soon though.

Stevia is more than just a non-caloric sweetener. Several modern clinical studies have documented the ability of stevia to lower and balance blood sugar levels, support the pancreas and digestive system, protect the liver, and combat infectious microorganisms. (Oviedo et al., 1971; Suzuki et al., 1977; Ishit et al., 1986; Boeckh, 1986; Alvarez, 1986.)

In one study, Oviedo et. al. showed that oral administration of a stevia leaf extract reduced blood sugar levels by over 35 percent. Another study conducted by Suzuki et al. documented similar results.

Clearly, these and other clinical evaluations indicate that stevia holds significant promise for the treatment of diabetes.

Caution About Sugar Substitutes

Using sugar substitutes (such as: Aspartame, Sweet ‘n Low, Equal, etc.) is NOT a wise choice. They are Excitoxins and extremely bad for your health. These sweeteners are very toxic and do cause health issues and disease. It is never recommended to use them in place of the other sweeteners.

In Conclusion

When someone says that high fructose corn syrup is not so bad when used in moderation you can now explain why it is. We do not have to be led around like sheep, accept lies as truth, and whimp out when confronted.

References

1. Basciano H, Federico L, Adeli K. Fructose, insulin resistance, and metabolic dyslipidemia. Nutr Metab (Lond). 2005 Feb 21;2(1):5.

2. Ouyang X, Cirillo P, Sautin Y, et al. Fructose consumption as a risk factor for non-alcoholic fatty liver disease. J Hepatol. 2008 Jun;48(6):993-9.

3. Gaby AR. Adverse effects of dietary fructose. Altern Med Rev. 2005 Dec;10(4):294-306.

4. Miller A, Adeli K. Dietary fructose and the metabolic syndrome. Curr Opin Gastroenterol. 2008 Mar;24(2):204-9.

5. Taylor EN, Curhan GC. Fructose consumption and the risk of kidney stones. Kidney Int. 2008 Jan;73(2):207-12.

6. Johnson RJ, Sautin YY, Oliver WJ, et al. Lessons from comparative physiology: could uric acid represent a physiologic alarm signal gone awry in western society? J Comp Physiol [B]. 2008 Jul 23.

7. Choi JW, Ford ES, Gao X, Choi HK. Sugar-sweetened soft drinks, diet soft drinks, and serum uric acid level: the Third National Health and Nutrition Examination Survey. Arthritis Rheum. 2008 Jan 15;59(1):109-16.

8. Hak AE, Choi HK. Lifestyle and gout. Curr Opin Rheumatol. 2008 Mar;20(2):179-86.

9. Choi HK, Curhan G. Soft drinks, fructose consumption, and the risk of gout in men: prospective cohort study. BMJ. 2008 Feb 9;336(7639):309-12.

10. Johnson RJ, Segal MS, Sautin Y, et al. Potential role of sugar (fructose) in the epidemic of hypertension, obesity and the metabolic syndrome, diabetes, kidney disease, and cardiovascular disease. Am J Clin Nutr. 2007 Oct;86(4):899-906.

11. Thuy S, Ladurner R, Volynets V, et al. Nonalcoholic fatty liver disease in humans is associated with increased plasma endotoxin and plasminogen activator inhibitor 1 concentrations and with fructose intake. J Nutr. 2008 Aug;138(8):1452-5.

12. Preiss D, Sattar N. Non-alcoholic fatty liver disease: an overview of prevalence, diagnosis, pathogenesis and treatment considerations. Clin Sci (Lond). 2008 Sep;115(5):141-50.

13. Gross LS, Li L, Ford ES, Liu S. Increased consumption of refined carbohydrates and the epidemic of type 2 diabetes in the United States: an ecologic assessment. Am J Clin Nutr. 2004 May;79(5):774-9.

14. Hallfrisch J, Ellwood KC, Michaelis OE 4th, Reiser S, O’Dorisio TM, Prather ES. Effects of dietary fructose on plasma glucose and hormone responses in normal and hyperinsulinemic men. J Nutr. 1983 Sep;113(9):1819-26.

15. Hallfrisch J, Ellwood KC, Michaelis OE 4th, Reiser S, O’Dorisio TM, Prather ES. Effects of dietary fructose on plasma glucose and hormone responses in normal and hyperinsulinemic men. J Nutr. 1983 Sep;113(9):1819-26.

16. Plante GE, Perreault M, Lanthier A, Marette A, Maheux P. Reduction of endothelial NOS and bradykinin-induced extravasation of macromolecules in skeletal muscle of the fructose-fed rat model. Cardiovasc Res. 2003 Oct 1;59(4):963-70.

17. Dhar A, Desai K, Kazachmov M, Yu P, Wu L. Methylglyoxal production in vascular smooth muscle cells from different metabolic precursors. Metabolism. 2008 Sep;57(9):1211-20.

18. Wang X, Jia X, Chang T, Desai K, Wu L. Attenuation of hypertension development by scavenging methylglyoxal in fructose-treated rats. J Hypertens. 2008 Apr;26(4):765-72.

19. Mikulikova K, Eckhardt A, Kunes J, Zicha J, Miksik I. Advanced glycation end-product pentosidine accumulates in various tissues of rats with high fructose intake. Physiol Res. 2008;57(1):89-94.

20. Li SY, Ren J. Assessment of protein glycoxidation in ventricular tissues. Methods Mol Med. 2007;139:313-28.

21. Fields, M, Proceedings of the Society of Experimental Biology and Medicine, 1984, 175:530-537

22. H. Hallfrisch, et al.,The Effects of Fructose on Blood Lipid Levels, American Journal of Clinical Nutrition, 37: 5, 1983, 740-748.

23. Klevay, Leslie, Acting Director of the U.S. Agriculture Department’s Human Nutrition Research Center, Grand Forks, N.D.

Other health related articles:

Hidden Sources of MSG
Omega 3 Fish Oil Rival Antidepressants in Study
FOS for Gut and Colon Health
Health: the New Status Symbol for Americans

Evelyn Vincent

Evelyn Vincent

Article by Evelyn Vincent, Young Living Independent Distributor #476766

Buy Essential Oils and Products Here

Helping families make informed choices!

Subscribe to my "Oil Tip of the Day" and eNews

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"You have brains in your head. You have feet in your shoes. You can steer yourself in any direction you choose. You're on your own. And you know what you know. You are the guy who'll decide where to go." ~ Dr. Seuss

Hidden Sources of MSG

April 14, 2010 in Allergies, Chemicals / Toxic, Digestion, Education, Energy Drink, Family Health, Fitness, Kids, Lifestyle, Men's Health, Natural Health, Nutrition / Diet, Science, Sports Drinks, Sweetener, Weight Loss, Wellness, Women's Health by Evelyn Vincent | No comments

Companies have gotten creative in recent years about where they include MSG in foods and beverages, we known them as “hidden sources of MSG.”

This is a partial list of the most common names for disguised MSG from Dr. Russell Blaylock. Remember also that these harmful excitotoxins, aspartate [in NutraSweet®] and L-cysteine, are frequently added to foods and according to FDA rules require no labeling at all. Thus it is best to avoid all processed foods; make foods from scratch and in larger batches and freeze the leftovers for convenient and healthy fast food for yourself and your family.

Food Additives that always contain MSG:

  • Monosodium Glutamate (MSG)
  • Hydrolyzed Vegetable Protein
  • Hydrolyzed Protein
  • Hydrolyzed Plant Protein
  • Plant Protein Extract
  • Sodium Caseinate
  • Calcium Caseinate
  • Yeast Extract
  • Textured Protein
  • Autolyzed Yeast
  • Hydrolyzed Oat Flour

Food Additives that frequently contain MSG:

  • Malt extract
  • Malt Flavoring
  • Bouillon Broth
  • Stock Flavoring
  • Natural Flavoring
  • Natural Beef or Chicken Flavoring
  • Seasoning Spices

Food Additives that may contain MSG and/or other excitotoxins:

  • Carrageeenan Enzymes (Protease enzymes from various sources can release excitotoxin amino acids from food proteins.)
  • Soy Protein Concentrate
  • Soy Protein Isolate Whey
  • Protein Concentrate

Diet Foods and Beverages Put Dieters and Fitness Geeks at High Risk

Dr. Blaylock is concerned about the many situations that can result in low blood sugar with the consequent reduced brain energy level and the human bodys ability to detoxify excitotoxins. People who are trying to lose weight are likely to be cutting down on calories and at same time consuming excitotoxins in NutraSweet® and in the MSG-containing diet foods.

If one suffers heat exhaustion, the elevated body core temperature can rise sufficiently to cause (at least based on experimental studies) a temporary breakdown of the blood-brain barrier, which can result in leakage of glutamate and aspartate into the brain itself. Also, such physical stress can cause a prolonged fall in the blood glucose and hence in brain glucose, which results in greater vulnerability of the brain to excitotoxins both occurring naturally within the brain and those supplied by the diet. In addition, during extreme exercise a tremendous number of free radicals are formed within the tissues as a result of increased metabolism. This too will add to the damage.

Dr. Blaylock cites research indicating that Alzheimer’s patients may suffer from reactive hypoglycemia.

“…[one study], “seemed to suggest that diabetes and Alzheimer’s disease never coexist in the same patient.”

“In regard to the blood-brain barrier, in Alzheimer’s disease the vessels have the appearance of “Swiss cheese. . . . Another problem seen in children is exposure to excess lead from the environment, such as old lead paint [toys, foods also]. We know that lead exposure can easily disrupt the blood-brain barrier. In fact, it is a method commonly used in laboratory experiments.”

With all of this in mind you can see why it’s so important to avoid energy drinks, especially when it comes to our kids; the last thing we want to be doing is creating a health issue. For the fitness geeks, athlete’s, and kids involved with sports, a far better choice for an energy drink is NingXia Red – it trounces everything else on the market and does not contain Excitotoxins. Here’s a recipe for making your own electrolyte drink too.

Free Radicals and Calcium

Dr. Blaylock on Free Radicals and Calcium…

“The final common effect of exposure to large doses of excitotoxic amino acids [is] the release of free radicals within the neurons triggered by the influx of calcium.” First, the excitatory amino acids cause the influx of calcium, ordinarily controlled by the “calcium pump,” which requires much energy in order to work, as does also the pump that can take care of excess excitotoxins. Therefore, when we overwhelm the protective mechanisms with excitotoxins, too much calcium enters the neuron through special channels in the cell membrane. Then an enzyme “breaks down some of the fatty acids that make up the cell membrane.” One of these is arachidonic acid, a long-chain omega-6 fatty acid, essential within the membranes but when released, it is the dangerous precursor of free radicals and an inflammatory prostaglandin. Interestingly, elderly rheumatoid arthritic patients who take anti-inflammatory medications appear to have “the lowest incidence of Alzheimer’s disease.”

“Magnesium helps keep the calcium channel closed so as to protect the cells. Recent nutritional studies have shown up to seventy-five per cent of adults in the United States have a significant magnesium deficiency. In fact, dietary studies and metabolic balance studies indicate that the amount of magnesium in the American diet has been declining during most of this century.”

“Magnesium helps keep the calcium channel closed so as to protect the cells. Recent nutritional studies have shown up to seventy-five per cent of adults in the United States have a significant magnesium deficiency”

In an review of Dr. Blaylock’s book, NOHA Honorary Member Beatrice Trum Hunter concludes:

“Excitotoxins: the Taste That Kills, is a valuable contribution to the understanding of the brain and the need to protect it from assaults that result in various health problems and diseases. It is a book that should be read by all health professionals. The work is understandable for concerned laypersons, too. The extensive reference list will serve as a useful tool for those who are laboring to have toxic substances officially banned, not to be permitted as intentional food additives.”

As noted by Richard C. Henneberry, PhD:

“I consider it ironic that the pharmaceutical industry is investing vast resources in the development of glutamate receptor blockers to protect [the central nervous system] neurons against glutamate neurotoxicity in common neurological disorders, while at the same time, the food industry, with the blessing of the FDA [Food and Drug Administration], continues to add great quantities of glutamate to the food supply.”2

Flawed Studies on MSG

NOHA Board Member Adrienne Samuels, PhD, has carefully studied the research on “glutamic acid (found in all hydrolyzed protein products), aspartic acid (found in aspartame), and L-cysteine (currently used as a dough conditioner and proposed for use as a color preservative for fresh fruit). There are double-blind studies suggesting that these amino acids are safe. A review of studies relevant to the safety and toxicity of glutamic acid, however, suggest that many of them are flawed.”3

For example…

“in the case of MSG toxicology studies, the placebo used to test the excitotoxin glutamate is NutraSweet®, which contains the excitotoxin aspartate. It has been clearly shown in a multitude of studies that aspartate produces the identical destructive reactions on the nervous system as MSG. It would seem obvious even to the layman that you would not use a control substance to compare to a known toxin if the control contained the same class of chemical toxin. But that is exactly what is being done.”4

Processed foods and beverages containing MSG are best to be avoided completely no matter how much the companies of the above ingredients and products claim they are save. Clearly, with the amount of evidence, science and reports of MSG directly indicating it to be unsafe we need to get this ingredient banned and out of our diets.

Avoiding Excitotoxins / Hidden Sources of MSG

Dr. Blaylock recommends first and foremost that we avoid the dietary excitotoxins so prevalent in prepared foods—the MSG and the aspartame (“NutraSweet®”). He also mentions that the excitotoxin “cysteine can easily penetrate the intact blood-brain barrier and that hydrolyzed vegetable protein contains cysteine. [It is] also being added to some bread dough.

” We need to concentrate on whole, unprocessed food,” says Dr. Blaylock.

1Health Press, P.O. Box 1388, Santa Fe, NM 87504, 1994; 264 pages, hard back, $27.00.

2Hunter, Beatrice Trum, “The Neurotoxicity of Food Additives,” Townsend Letter for Doctors, August/September 1994, p. 954.

3Samuels, Adrienne, “Excitatory Amino Acids in Neurologic Disorders,” The New England Journal of Medicine, 331(4): 274-5, July 28, 1994.

4Blaylock, Russel L., Excitoxins: The Taste that Kills, Health Press, P.O. Box 1388, Santa Fe, NM 87504, 1994, p. 200.

Related articles:

Sugars and S-ORAC Scores of Red Energy and Sports Juices

Can Nutrition Effect Behavior: how we become what we eat

Omega 3s in the Brain and Their Link to Zinc, Alzheimer’s and Dementia

Omega 3 Fish Oil Rival Antidepressants in Study

FOS: Bifidobacteria for Gut and Colon Health

Health: the New Status Symbol for Americans

Evelyn Vincent

Evelyn Vincent

Article by Evelyn Vincent, Young Living Independent Distributor #476766

Buy Essential Oils and Products Here

Helping families make informed choices!

Subscribe to my "Oil Tip of the Day" and eNews

How to buy at wholesale prices

Become a Young Living Essential Oil Distributor with the YLC Team

See other articles by Evelyn

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"You have brains in your head. You have feet in your shoes. You can steer yourself in any direction you choose. You're on your own. And you know what you know. You are the guy who'll decide where to go." ~ Dr. Seuss

About Agave: a Healthy Great Tasting Sweetener

December 24, 2009 in Agave, Buy / Purchase, Diabetic, Education, Family Health, How do I use, Low Glycemic, Men's Health, Natural, Natural Health, Nutrition / Diet, Quality / Pure, Sweetener, Wellness, Women's Health by Evelyn Vincent | No comments

Agave is much sweeter than sugar and has a glycemic index of only 11, whereas sugar ranges between 68-85. The name ‘agave’ comes from the Greek word for ‘noble.’ The agave plant is related to the lily and amaryllis and is its own genus. It is a succulent and although it shares a common habitat with many cacti it is not one itself and has a different life cycle. farm-harvesting-agave

Mature agave leaves are 5 to 8 feet long giving the plant span a diameter of 7 to 12 feet. Depending on the species, climate and growing conditions, agave has a lifespan of 8 to 15 years. There are 136 species of agave in Mexico, where it is native, of which only the ‘Blue Agave’ (Agave tequilana) is the only one allowed for use in tequila production and also the only one used to make Young Living’s Blue Agave. Several other agave species are used in the production of mescal, an alcohol similar to yet quite different than tequila.

Agave Nectar

Blue Agave (Agave tequilana) is higher in fructose-producing carbohydrates than other species of agave and is considered the finest in the world. The nectar is derived from the carbohydrates present through a totally natural thermic (heat) process with no chemicals involved. To produce this syrup the juice is expressed from the core of the plant and then selected to become either dark agave syrup or filtered to create a light syrup.

The unfiltered dark syrup contains many minerals and retains a natural and unique flavor with a hint of a vanilla-like aroma. The light syrup has the natural solids removed through a fine filtration process which creates a syrup that can be used in recipes that require a more neutral base.

As with the creation of all agave syrups the light and dark are then heated, which causes the thermic hydrolysis which breaks down the carbohydrates into sugars. The main carbohydrate is a complex form of fructose called inulin, or fructosan. The filtered juice is then concentrated to a syrup-like liquid which is a little thinner than honey.

Fructose is a simple sugar found mainly in fruits and vegetables. Due to the predominance of fructose, agave syrup is much sweeter than sucrose but has the same caloric value as table sugar. Thus, a smaller amount of Blue Agave yields the same sweetness level but with much fewer calories than sucrose. This gives Blue Agave advantages in both the food industry and the health of the consumer.

Unhealthy Sweeteners

Blue Agave can replace all sweeteners we commonly find in prepared foods and use in food preparation. Typically, the sugars we want to avoid come under the names of: evaporated cane juice, corn syrup, dextrose, ethyl maltol, high-fructose corn syrup, maltodextrin, raw sugar, turinado sugar, and of course – all of the artificial sweeteners (a.k.a. – NutraSweet, Sweet ‘n Low, Splenda, Aspartame, etc. – which “once” may have come from a natural source but through processing deadly chemicals have been added).

To further complicate our sweet-tooth desires, and of much greater concern, is the usage of ‘Sugar Beets’ in processed foods, such as candy. Companies like Hershey’s has requested that Monsanto produce a Genetically Modified (GM) sugar beet to use as a sweetener source in their confections.

Physical Responses to Sugars

In response to a rise in blood sugar when we ingest a sweetener, our pancreas produces insulin, which removes sugar from the blood, which will be stored as fat. This process results in low blood sugar, which makes us want to eat more sweets. It should be of no surprise that sugar consumption (table sugar and artificial sweeteners) leads to obesity and diabetes.

What may be a bigger surprise, is that sugar consumption also increases triglycerides, a major predictor of heart disease. And cancer grows faster, cancer feeds on sugar – as does yeast, Candida and fungus. Read more and watch the video on Cancer is a Fungus. Sugar also lowers the body’s ability to produce antibodies, hindering the germ-killing ability of white blood cells, and blocks the transport of vitamin C. It’s no wonder many consider sugar a poison.

What the Savvy Consumer Needs to Know

Whether you get your agave from Young Living or another source here are key things to look for on the label:

  • Organic
  • Species name on the label, you want Agave tequilana

If these two are not on the label you have no way of knowing what you’re getting and the benefits or results you desire may not be satisfactory. blue-agave

About Blue Agave

Calories per serving: 20
Carbohydrates per serving: 5.2 grams

Approx. 189 servings per 32 oz. bottle and costs 1/15th of one penny per serving at the wholesale price (I highly recommend being a wholesale customer)

Approx. 47 servings per 8 oz. bottle and costs 1/25th of a penny at the wholesale price

Ingredients: Organic nectar from Agave tequilana

Flavor of Blue Agave

Blue Agave is absolutely delicious, I find it to be the best tasting sweetener I’ve ever eaten. No after-taste, no bitterness – it a fantastic sweetener for those looking to have their cake and eat it too.

If you’ve tried Stevia and were not so pleased with the after-taste, cooking adjustments, and limitations – Blue Agave is probably a much better choice for you. I highly recommend giving it a try.

How to Use Blue Agave

  • Organic Blue Agave is a natural product that can sweeten any type of beverage or food.
  • In recipes, use 1/2 to 3/4 of a cup of Blue Agave in place of any other sugar/sweetener. You may also need to reduce the amount of liquid, just as you would if you were using honey.
  • Use Blue Agave just like you would use honey in beverages, cereal, cooking, bread, baking and deserts.
  • One of my favorite holiday-time recipes using Blue Agave is Homemade Cranberry Sauce with Tangerine Essential Oil, which also happens to make an excellent topping for yogurt!
  • You can even flavor the Blue Agave with essential oils (only Young Living essential oils are safe for internal consumption), some nice choices would be: Lavender, Lemon, Tangerine, Orange, Grapefruit, Peppermint, Spearmint, or the blend Citrus Fresh.
Evelyn Vincent

Evelyn Vincent

Article by Evelyn Vincent, Young Living Independent Distributor #476766

Buy Essential Oils and Products Here

Helping families make informed choices!

Subscribe to my "Oil Tip of the Day" and eNews

How to buy at wholesale prices

Become a Young Living Essential Oil Distributor with the YLC Team

See other articles by Evelyn

Evelyn's Class and Webinar Schedule

Contact Evelyn

"You have brains in your head. You have feet in your shoes. You can steer yourself in any direction you choose. You're on your own. And you know what you know. You are the guy who'll decide where to go." ~ Dr. Seuss

Effects of Sugar on the Body

November 23, 2009 in Agave, Depression, Low Glycemic, Natural Health, Nutrition / Diet, Sweetener by Jennifer McBride | No comments

Around the holidays it seems like more than ever sugary foods are everywhere!

Are you struggling with a sugar addiction?  Are you looking for something to help you control your sugar cravings?

Believe me, I’ve been there.  I understand the binging on sweets and the cravings that just don’t seem to go away.  Until one day I got so disgusted with the way I was feeling and my lack of self control when it came to sweets that I went back to my nutrition books and studied the effects of sugar on the body.

I knew I didn’t need a book to tell me that too much sugar is unhealthy for me.  My body already told me that!  However, I needed to understand just what I was doing to my body in hopes that it would help me control my sugar cravings.  This has worked for me.  If I start getting those cravings I go re-read my list I’ve made of why sugar isn’t good for me.  I make sure I have plenty of healthy foods in my home so when hunger sets in I don’t grab a sugary snack that will only temporarily satisfy.

As Thanksgiving is approaching may I offer some advice on how to avoid eating so much sugar:  First and foremost, I think it’s extremely important for you to understand what happens inside your body when you consume sugar.

Here are some of the things I’ve learned about the damaging effects of sugar on the body:

  • Sugar interferes with the use of nutrients and damages your metabolism on a cellular level.
  • Sugar can suppress the immune system.
  • Sugar can contribute to hyperactivity, anxiety, depression, concentration difficulties, and crankiness in children.
  • Sugar can cause headaches, including migraines.
  • Sugar can overstress the pancreas, causing damage.
  • Sugar can speed the aging process, causing wrinkles and grey hair.
  • Sugar interferes with absorption of calcium and magnesium.

The list goes on and on.  Basically sugar puts you on the accelerated aging track and can be especially harmful for those who have insulin resistance vulnerabilities which contribute to medical conditions such as Diabetes and PCOS.

Here’s a phenomenal video on “The Truth about Sugar”.  It will amaze you how much sugar is in the common foods we eat on a daily basis.

So what are some alternatives to sugar?  My favorites are Young Living’s Stevia Extract and Blue Agave.

Stevia extract is a super-sweet, low-calorie dietary supplement that helps regulate blood sugar and supports the pancreas.  It’s especially valuable for anyone who has diabetes and hypoglycemia.  Stevia also aids in weight loss and weight management because it contains no calories.  People who ingest stevia daily often notice a decrease in their desire for sweets and fatty foods.

Blue Agave nectar is a yummy, natural sweetner with a low glycemic index rating.  It’s ideal for those with special dietary needs and those who wish to avoid sucrose or artificial sweeteners.  Substitute sugar or honey with Blue Agave at a ratio of apporximately 1:3/4.

Hope this is helpful!

jennifer-mcbrideArticle by Jennifer McBride

Skin Care Therapist, Massage Therapist, and Young Living Distributor

Longevity at it's best!

Order Here

Discover New Recipes for Thanksgiving Part II

November 22, 2009 in Agave, Cooking with Essential Oils, Gift, Orange Oil, Recipes, Sweetener, Thanksgiving, Wolfberry / Goji Berry, Young Living Essential Oils by Jonell Elder | No comments

Thanksgiving recipes are a great yearly treat and to discover new recipes to share with your loved ones may possibly start some new favorite traditions.

If you would like to read my previous post “Discover New Recipes for Thanksgiving Part I“, I shared;

  1. Cottage Cheese Puffs
  2. Spinach Fruit Medley Salad
  3. Blue Agave Dijon Dressing
  4. Whole-Wheat Flour Rolls
  5. Blue Cornbread Muffins
  6. Blue Cornbread Stuffing

Enjoy the following recipes from Young Living Cookbook Volume 1, and please contact me know if you have any questions.

Vegetables

Dutch Oven Potatoes

  • 3 pounds red potatoes, sliced thin
  • 1 small onion, sliced thin, or
  • 1/2 cup chives
  • 1 teaspoon JuvaSpice
  • 1/2 cup water
  • 1/2 cup white cheddar cheese, shredded

Heat Dutch oven until bottom is white-hot.  Add potatoes, onion, JuvaSpice, and water.  Cook about 10 minutes, turn heat down to low, add cheese on top, and cook until melted.

Makes 8 servings

Yams with Pineapple Salsa

  • 4 yams
  • 1 teaspoon olive oil
  • 2 cups Pineapple Salsa (see below for recipe)

Coat yams with olive oil, then wrap in foil.

Bake 350 degrees for 45 minutes to 1 hour, depending on the size of the yam.  Top baked yams with cold Pineapple Salsa and serve.

Makes 4 servings

Pineapple Salsablue-agave

  • 4 cups fresh pineapple, diced
  • 1 small onion, diced
  • 1 small red bell pepper, diced
  • 1 small green bell pepper, diced
  • 1 tablespoon fresh cilantro
  • 1 tablespoon Blue Agave or drop of Stevia Extract

Mix and refrigerate for at least 1 hour to allow flavors to blend.

Makes 4 cups

Desserts

Rice Pudding

  • 3 cups brown rice, cooked
  • 1-1/4 cup rice or goat milk
  • 1/2 cup organic raisins (optional)
  • 1 Newman’s Own milk chocolate bar (may substitute carob)
  • 1/2 cup chopped nuts (optional: almonds, pecans, or cashews)
  • 1/4 cup Blue Agave
  • 1 tablespoon cinnamon powder
  • 2 drops of Young Living orange essential oil
  • 2 eggs

Mix all ingredients together (except chocolate bar).  Place in cake pan or casserole dish.  Cover and cook for 30 minutes in 330 degree oven.  Remove from oven.  Place chocolate bar on top of pudding, cover again and cook for an additional 10-15 minutes.  When finished cooking, uncover and stir chocolate into pudding before serving.

Makes 4-8 servings

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Young Living Cookbook Volume 1

Young Living Cookbook Volume 2

(Great gift ideas, by the way)

Wolfberry Cheesecake

Crust:

  • 1-1/2 cup graham cracker crumbs
  • 3/4 cup roasted pine nuts, chopped
  • 1 teaspoon olive oil
  • 1/4 cup Blue Agave
  • 1/3 cup unsalted butter, melted

Cut together, with pastry cutter or forks, graham cracker crumbs, pine nuts, and Blue Agave.  Slowly add melted butter while cutting the mixture.  Be sure to completely incorporate butter before adding more.  Stop adding butter when the mixture is able to hold its form when pressed between fingers. Spritz a 9″ spring-form pan with olive oil on the bottom and sides.  Press crust to cover the bottom of pan.  Set aside.wolfberry-goji-berry-cooking

1st layer:

  • 48 ounces cream cheese, softened
  • 8 egg whites , beaten stiff
  • 2 cup Blue Agave
  • 2 teaspoon vanilla extract
  • 1/2 cup wolfberries, dehydrated

Soften cream cheese to the point that is it easily blended with an electric mixer.  Add Blue Agave, blending it with the cream cheese until smooth.  Beat egg whites in a separate bowl.  Fold egg whites and vanilla into cream cheese mixture and add wolfberries.  Pour into a prepared pie shell.  Bake the first layer at 325 degrees for 1 hour.  Turn the oven off, leaving the cheesecake in for an additional 30 minutes.  Remove form oven and allow to cool in the refrigerator for 20 minutes.

2nd layer:

  • 2 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons Blue Agave

Mix all three ingredients until creamy.  Spread on top of chilled cheesecake.  Bake at 375 degrees for 15 minutes.  Allow cake to cool completely before removing the ring from the pan.

Cheesecake Topping;

  • 1/4 cup wolfberries, dehydrated
  • 2 cups strawberries, fresh or frozen (thawed)
  • 1/2 cup Blue Agave
  • 1 teaspoon lemon juice

Puree all ingredients.  Drizzle over cheesecake slices before serving.

Makes 16 servings

One last dessert that is not from our Young Living Cookbooks and is one that my family would greatly miss if  it was not served at Thanksgiving;

Peanut Butter Pie

  • 1 Graham Cracker Pie Crust (6 ounce)
  • 1-18 ounce jar creamy peanut butter
  • 1-8 ounce cream cheese, softened
  • 1/2 cup powdered sugar
  • 2-8 ounce frozen whipped topping, thawed

Beat together cream cheese and powdered sugar until well mixed.  Stir in peanut butter; mix well.  Gently fold in 8 ounces of whipped topping.  Spoon into crust.  Top pie with more whipped topping.

Refrigerate for 4 hours.

Serves 6

Oh, and of course while you are doing a lot of your cooking, you have prepared you turkey and it is cooking in the oven and the aroma is getting better and better.

Blessings of happiness, good times, good health and love to you all on this Thanksgiving, and may you have many reasons to be grateful.


Jonell Elder, Young Living Independent Distributor Adding Years to Your Life and Life to Your Years

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Article by Jonell Elder, Young Living Essential Oil Distributor

Reiki Master, Raindrop Technique Practitioner

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Discover New Recipes for Thanksgiving Part I

November 21, 2009 in Agave, Cooking with Essential Oils, Recipes, Sweetener, Thanksgiving, Wolfberry / Goji Berry, Young Living Essential Oils by Jonell Elder | No comments

thanksgiving-holiday-seasonRecipes for Thanksgiving are fun to prepare each year and Young Living has two cookbooks with many wonderful and delicious recipes for you to enjoy. I would like to share some new recipe ideas to try for your Thanksgiving meal.

Appetizer

Cottage Cheese Puffs

  • 2 cups low-fat cottage cheese
  • 1 cup soft, whole-wheat bread crumbs
  • 1/2 cup whole-wheat flour
  • 1/3 cup parsley, snipped
  • 1/3 cup green onions, finely chopped
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon sea salt
  • 4 eggs
  • 1 teaspoon parsley, snipped

In medium-size mixing bow., combine cottage cheese, bread crumbs, flour, parsley, green onions, butter, and sea salt.  Set aside.  In a large-mixing bowl, beat eggs with an electric mixer on high speed for about 5 minutes, or until thick and lemon colored.  Gradually pour the cottage cheese mixture over the beaten eggs, folding to combine.  Pour the egg mixture into an ungreased 6 cup souffle or casserole dish.

Bake at 35o degrees for 1 hour, or until a knife inserted near the center comes out clean.

Sprinkle with extra parsley.  Serve immediately.

Makes 6 servings

Salad

Spinach Fruit Medley Salad

  • 12 ounces fresh baby spinach
  • 1 large apple, sliced and splashed with lemon
  • 1-1/2 cup dried apricots, diced
  • 1/2 cup pine nuts, raw

I also add 1/2 dried Wolfberries (Goji berries). Toss ingredients with a light amount of Blue agave Dijon Dressing

Makes 4 servings

Blue Agave Dijon Dressing

  • 3 eggs, raw
  • 1 cup whole grain mustard, prepared
  • 1-1/2 cup Blue Agave
  • 1-1/2 teaspoon sea salt
  • 1/3 cup white distilled vinegar
  • 3 cups olive oil

Puree all ingredients (except olive oil).  Add olive oil slowly to assist in the emulsification process.  This dressing keeps in the refrigerator for up to 2 weeks.

Makes 6 cups

Rolls

Whole-Wheat Flour Rolls

  • 1 cup warm water
  • 4 tablespoons yeast (activate yeast in warm water in a large mixing bowl)
  • 2-1/2 cups hot water
  • 1 tablespoon sea salt
  • sunflower seeds or rolled oats
  • 3 tablespoons unsalted butter
  • 2 eggs, beaten
  • 3 cups oat flour
  • 5 cups whole-wheat flour
  • 2 tablespoons Blue Agave

While yeast activates, cream butter, hot water, sea salt, and Blue Agave together in a separate bowl.  Add eggs and creamed mixture to the yeast and mix well.  Add oat flour to liquid ingredients and mix well.  Add whole-wheat flour 1 cup at a time until it pulls away from the sides of the mixing bowl.  Let rise until doubled in size.  Punch down dough and form into rolls.  Place on greased cooking sheet.  Wash rolls with egg or butter, and sprinkle tops with sunflower seeds or rolled oats.  Let rise for about 10-15 minutes.

Bake at 375 degrees for 30-35 minutes.

Makes 3 dozen rolls

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Young Living Cookbook Volume 1

Young Living Cookbook Volume 2

(Wonderful gifts for all Cooks!)

Blue Cornbread Muffins

  • 2 cups blue cornmeal
  • 2 cups whole-wheat flour
  • 1 cup pine nuts, raw
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1-1/2 cups buttermilk
  • 8 eggs
  • 1/2 cups unsalted butter, melted
  • 1/2 cup Blue Agave

Mix all dry ingredients.  In a separate bowl, mix all liquid ingredients.  Make a well in the dry ingredients, add the liquid ingredients and stir until moistened.  Bake in greased muffin tins or papers at 325 degres for 22 minutes.

Makes 18 muffins

Blue Cornbread Stuffing

  • 1 cup celery, chopped
  • 1 small onion, chopped
  • 1 drop of Young Living sage essential oil
  • 6 Blue Cornbread Muffins, crumbled and dried (see above recipe)
  • 1/4 cup craisins or dried apricots or dried Wolfberries
  • 1/4 cup pine nuts, raw
  • 1/4 cup unsalted butter
  • 1/4 – 1/2 cup chicken broth (optional)

In a saute pan, melt butter and saute onions and celery until tender.  Add sage oil, pine nuts, and Craisins, dried apricots or dried Wolfberries. Add Blue Cornbread crumbs; mix all ingredients together until bread is moist.  Stuff in any poultry desired, or place in a 2-quart casserole dish and add chicken broth.

Bake at 350 degrees for 20-30 minutes

Makes 6 servings.

Please read my next article, Discover New Recipes for Thanksgiving Par II to learn how to make; Dutch Oven Potatoes, Yams with Pineapple Salsa, Rice Pudding and Wolfberry Cheesecake.

May you be blessed with a Thanksgiving surrounded by those that you love.


Jonell Elder, Young Living Independent Distributor Adding Years to Your Life and Life to Your Years

Order Products Here

Article by Jonell Elder, Young Living Essential Oil Distributor

Reiki Master, Raindrop Technique Practitioner

Monthly Essential Oil Classes in the greater Seattle area, Everett, WA

Read more of Jonell Elder's articles

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