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Health
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Title: Just Like Sugar® (in some ways?)
Source: [None]
URL Source: http://www.justlikesugar.ca/health_benefits.html
Published: Sep 27, 2011
Author: staff
Post Date: 2011-09-27 00:12:14 by Tatarewicz
Keywords: None
Views: 71
Comments: 2

Just Like Sugar® is made up of four ingredients.

Chicory RootThe first and most important is Chicory (Inulin) Root Dietary Fiber: which is a prebiotic and probiotic food. The best (and some researchers believe the only) example of a prebiotic and probiotic is Chicory Inulin as found in Just Like Sugar®. Chicory Inulin is a "non-digestible oligosaccharide," which simply means that it is a carbohydrate that can not be digested. It can be - and is being - fermented in the lower parts of the intestinal tract. As a result, the friendly intestinal micro flora (bifidobacterium) grows better.

The directly registered effects of the prebiotic and probiotic Chicory Inulin are - improved bowel functions mainly due to the increase of fecal bulk improved bio availability of minerals that, among other things, may contribute to a reduction in the risk of osteoporosis enhanced fat metabolism; there is preliminary evidence of a triglyceride and blood sugar reducing effect of Chicory Inulin in Just Like Sugar® possible reduction of the risk of colon cancer

CalciumThe second ingredient in Just Like Sugar® is Natural Calcium:

Calcium in Just Like Sugar® is one of the main nutrients that the body requires in order to overcome the problems of high blood pressure, heart attack, premenstrual syndrome, and colon cancer.

Calcium in Just Like Sugar® helps to ensure that your teeth are strong and thus prevents dental health problems.

The consumption of Calcium in Just Like Sugar® helps in facilitating the movement of nutrients across cell membranes. By keeping the bones healthy, Calcium in Just Like® Sugar can be of nutritional value in the prevention of Osteoporosis.

The intake of Calcium in Just Like Sugar® helps in relieving backache through strengthening your skeletal system. Calcium in Just Like Sugar® helps in weight management. Calcium in Just Like Sugar® helps with blood pressure management and also aids in muscle contraction, thereby enabling the heart and blood vessels to perform their functioning effectively.

Calcium in Just Like Sugar® protects against colon cancer. Adequate Calcium intake may reduce your overall risk of colon cancer and suppress the growth of polyps that can lead to cancer.

Vitamin C from orange juiceThe third ingredient in Just Like Sugar® is Vitamin C: Vitamin C form Oranic Orange Juice.

An adequate intake of the Vitamin C in Just Like Sugar® may protect against stroke, heart attack, and a host of other ailments.

Until about 200 years ago, sailors deprived of fruits and vegetables on long voyages commonly died of scurvy. Subsequent British navy experiments, however, proved that the disease could be prevented if a supply of oranges were stowed on board. This important Vitamin C nutrient not only prevents scurvy, but it's an essential nutrient with a variety of functions in the body. The Vitamin C in Just Like Sugar® aids in wound healing, prevents periodontal disease, enhances absorption of dietary non-heme iron, and acts as the most versatile and effective water-soluble dietary antioxidant.

It's estimated that people who have high blood levels of Vitamin C live six years longer than those who have lover blood levels. For the vitamin-conscious among us, reaching for Just Like Sugar® with Vitamin C added often seems associated with cold-and-flu season. Its potent antioxidant properties can help protect our immune system against the ravages of winter illnesses and helps us fight off infection. But now, there is even more reason to ensure you're getting the Vitamin C you need.

Recent findings published in the Journal of the American Collage of Cardiology suggest that a diet high in the Vitamin C contained in Just Like Sugar® may help protect your heart from damage.

Unlike most other mammals, humans don't naturally produce their own Vitamin C. The only way to ensure you have enough Vitamin C is to ingest it. Regular and frequent use of Just Like Sugar® will insure this.

Recently, the American Journal of Clinical Nutrition reported that an adequate intake of Vitamin C might protect against stroke and heart attack by lowering blood pressure and LDL ("bad cholesterol") levels, and helping to thin the blood to protect against clots. It also helps prevent atherosclerosis (commonly know as hardening of the arteries) by strengthening the artery walls as it manufactures collagen, the protein that gives shape to connective tissues and strength to skin and blood vessels.

Orange PeelThe Forth Ingedient in Just Like Sugar® is Orange Peel: Natural Flavor form the Zest of Orange Peel.

This ingredient makes Just Like Sugar® sweet. A compound found in the peel of the orange used in Just Like Sugar® has the potential to lower cholesterol more effectively than some prescription drugs according to a new study. The orange peel used in Just Like Sugar® is a digestive aid. It is effective for abdominal bloating, nausea, and poor appetite.

The Flavinoids in Just Like Sugar® extracts for the orange peel have several other useful properties; being anti-inflammatory, Antibacterial agent andAntifungal agent The orange peel used in Just Like Sugar® is the key to combat heartburn. Find a Retailer Near You

To order by phone call: phone number 1-877-784-2707 Retail Price is $7.75 165g (5.82oz) bottle

Request a free sample

seperator

78 reasons to you use Just Like Sugar instead of sugar

More Smoothies for Life

Discover the health benefits of Just Like Sugar

Stores that carry Just Like Sugar Just Like Sugar® is available at your local Whole Foods Markets, Pusater's Fine Foods and Fiddleheads Health & Nutrition Inc.

Just Like Sugar® is a wonderful natural alternative for those health conscious people, who choose a calorie-restricted diet, with a great pure sweet flavour that tastes just like real sugar.

Just Like Sugar® is a 100% natural sweetener made from only the purest of ingredients. Just Like Sugar® mimics the attributes of regular cane sugar in every way without any of the negatives from sugars on the market today.

Just Like Sugar® was created in conjunction with doctors and health workers who were concerned about the harmful effects of some artificial sweeteners.

Unlike other natural sweetener products in the market today, which have a characteristic intense sweet and bitter licorice after taste, Just Like Sugar® has a proprietary formulation which tastes clean, smooth and sweet. It does not leave an after taste

Dr. Betty Martini the Founder of Mission Possible World Health International.

Misson Impossible InternationalDr. Martini is leading force in warning the dangers of aspartame and the effects it has on you, others, and the environment.

Dr. Martini states: There are safe sweeteners to use like Just Like Sugar. If safe sweeteners can be made like this, why would people want to use such a deadly poison.

Order | Health Benefits | Product Information | Terms & Conditions | Privacy Policy | Contact

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#1. To: Tatarewicz (#0)

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The relationship between morality and liberty is a directly proportional one.

Eric Stratton  posted on  2011-09-27   4:28:39 ET  Reply   Trace   Private Reply  

JLS been around for a few years and according to Dr. Coldwell available in Whole Food stores. Probably safer than splenda, aspartame...

www.womentowomen.com/en-ca/healthyweight/splenda.aspx

Splenda — the public health experiment

“Low–sugar” is the successor to the “low–carb” craze, even though they are essentially the same thing. According to the New York Times, by the end of this summer 11% of the food items on supermarket shelves will be labeled “reduced sugar” — most of those targeted at kids and their health-conscious moms. Sales in granulated sugar have dropped four percent in the past six months. What’s behind this trend? Splenda.

Products featuring Splenda are perceived as “natural” because even the FDA’s press release about sucralose parrots the claim that “it is made from sugar” — an assertion disputed by the Sugar Association, which is suing Splenda’s manufacturer, McNeil Nutritionals.

The FDA has no definition for “natural,” so please bear with us for a biochemistry moment: Splenda is the trade name for sucralose, a synthetic compound stumbled upon in 1976 by scientists in Britain seeking a new pesticide formulation. It is true that the Splenda molecule is comprised of sucrose (sugar) — except that three of the hydroxyl groups in the molecule have been replaced by three chlorine atoms. (To get a better picture of what this looks like, see this image of a sucralose molecule.)

While some industry experts claim the molecule is similar to table salt or sugar, other independent researchers say it has more in common with pesticides. That’s because the bonds holding the carbon and chlorine atoms together are more characteristic of a chlorocarbon than a salt — and most pesticides are chlorocarbons. The premise offered next is that just because something contains chlorine doesn’t guarantee that it’s toxic. And that is also true, but you and your family may prefer not to serve as test subjects for the latest post-market artificial sweetener experiment — however “unique.” (See our article on endocrine disruptors for more information on toxins and persistent organic pollutants.)

Once it gets to the gut, sucralose goes largely unrecognized in the body as food — that’s why it has no calories. The majority of people don’t absorb a significant amount of Splenda in their small intestine — about 15% by some accounts. The irony is that your body tries to clear unrecognizable substances by digesting them, so it’s not unlikely that the healthier your gastrointestinal system is, the more you’ll absorb the chlorinated molecules of Splenda.

So, is Splenda safe? The truth is we just don’t know yet. There are no long-term studies of the side effects of Splenda in humans. The manufacturer’s own short-term studies showed that very high doses of sucralose (far beyond what would be expected in an ordinary diet) caused shrunken thymus glands, enlarged livers, and kidney disorders in rodents. (A more recent study also shows that Splenda significantly decreases beneficial gut flora.) But in this case, the FDA decided that because these studies weren’t based on human test animals, they were not conclusive. Of course, rats had been chosen for the testing specifically because they metabolize sucralose more like humans than any other animal used for testing. In other words, the FDA has tried to have it both ways — they accepted the manufacturer’s studies on rats because the manufacturer had shown that rats and humans metabolize the sweetener in similar ways, but shrugged off the safety concerns on the grounds that rats and humans are different. In our view, determining that something is safe (or not) in laboratory rats isn’t a definitive answer, as we’ve seen countless examples of foods and drugs that have proved dangerous to humans that were first found to be safe in laboratory rats, both in short- and long-term studies.

Here are two other reasons for our concern: first, in the eleven years after Splenda was put on the market, no independent studies of sucralose lasting more than six months have been done in humans. Second, none of the trials that were done was very large — the largest was 128 people studied for three months, making us wonder, what happens when you’ve used sucralose for a year, or two, or ten? Then there’s the fact that Splenda, as a product, consists of more than just sucralose—it’s made with dextrose, and sometimes also with maltodextrin, neither of which were included in the original studies and trials of sucralose. So the reality is that we are the guinea pigs for Splenda.

And now, are our children the next trial group? Thanks to an agreement between McNeil Nutritionals (makers of Splenda) and PTO Today, which provides marketing and fund-raising aid to parents’ associations, your elementary school’s next bake sale may be sponsored by Splenda — complete with baked goods made with the product. Splenda side effects

Evidence that there are side effects of Splenda is accumulating little by little. Sucralose has been implicated as a possible migraine trigger, for example. Self-reported adverse reactions to Splenda or sucralose collected by the Sucralose Toxicity Information Center include skin rashes/flushing, panic-like agitation, dizziness and numbness, diarrhea, swelling, muscle aches, headaches, intestinal cramping, bladder issues, and stomach pain. These show up at one end of the spectrum — in the people who have an allergy or sensitivity to the sucralose molecule. But no one can say to what degree consuming Splenda affects the rest of us, and there are no long-term studies in humans with large numbers of subjects to say one way or the other if it’s safe for everyone.

If this sounds familiar, it should: we went down the same path with aspartame, the main ingredient in Equal and NutraSweet. Almost all of the independent research into aspartame found dangerous side effects in rodents. The FDA chose not to take these findings into account when it approved aspartame for public use. Over the course of 15 years, those same side effects increasingly appeared in humans. Not in everyone, of course — but in those who were vulnerable to the chemical structure of aspartame.

As food additives, artificial sweeteners are not subject to the same gauntlet of FDA safety trials as pharmaceuticals. Most of the testing is funded by the food industry, which has a vested interest in the outcome. This can lead to misleading claims on both sides.

But one thing is certain: some of the chemicals that comprise artificial sweeteners are known hazards — the degree to which you experience side effects just depends on your individual biochemistry. Manufacturers are banking on the fact that our bodies won’t absorb very much of these compounds at any one time. And many of us don’t. But what happens when we are ingesting a combination of artificial sweeteners like Splenda dozens of times a week through many different “low–sugar” or “sugar–free” products?

People have been using artificial sweeteners for decades. Some react poorly, some don’t — the problem is, you never know until you’re already sick. Scientists are calling Splenda a mild mutagen, based on how much is absorbed. Right now, it’s anyone’s guess what portion of the population is being exposed to the dangers of Splenda or already suffering from Splenda side effects. Until an independent, unbiased research group conducts long-term studies on humans (six months is hardly long-term!), how can we be certain? With all the new Splenda products on our shelves, it looks as if we are now in the process of another grand public experiment — without our permission. And we may not know the health implications for decades. As with all things, time will unveil truth.

So I urge you to be concerned about the potential dangers of Splenda — as with any unnatural substance you put in your body. And I am especially concerned about its use for children, which I recommend you avoid. But unlike many holistic practitioners, I do think artificial sweeteners can serve a purpose for some women. And that has to do with the old question — which is better, sugar or an artificial sweetener? Let’s start with sugar, where the problems all begin. Sugar and insulin: the energy rush

Like Pooh Bear and the honey jar, sweet treats are the comfort food of choice for most of us. Usually we’ve had powerful emotional incentives set up in childhood — like getting a lollipop after a doctor’s visit — and most of us unconsciously associate sugar with love, pleasure, and reward. Why else would we call our dear ones “honey,” “sugar,” and “sweetie”?

There’s an equally strong biological urge here that’s hard-wired. We’re predisposed to seek out sugar when we can find it. After all, sugar (sucrose) is a carbohydrate. It’s metabolized directly into blood sugar, or glucose, which fuels our brain and muscles. The purer the source, the faster it gets into the bloodstream, bypassing much of the digestive process.

Eating sugar shoots our blood sugar levels up and triggers a spike in the hormone insulin, which is needed to prep our cells to absorb the sugar. If there are no other nutrients to sustain our blood sugar level, it crashes as quickly as it rises — and we crave another hit. This is how sugar addiction begins.

Moreover, sugar floods us with pleasure by stimulating the release of the neurotransmitter serotonin, and probably other mood-elevating substances. Scientists report that eating chocolate initiates a brain response similar to falling in love.

And so our brains have learned over time to equate the taste of “sweet” with a rapid infusion of energy and pleasure — a good thing when food was hard-won and life a battle to survive. Even now when we eat sweet foods, special taste buds trigger enzymes that prime our brain to anticipate this extra boost. With a balanced diet and a healthy metabolism, a calorie–control mechanism kicks in after a few minutes to regulate the desire for more food, including the satiety hormone leptin. But with too much sugar, we eat and eat and can’t get satisfied. (For more on this process, see our article on insulin resistance.)

Another big difference between prehistoric times and now is that sugar back then came solely from complex natural sources that had other nutritional qualities, such as fruit, honey, bark, and leaves. And because naturally sweet food is seasonal, ripening with the sun in the summer or growing almost exclusively in warm climates, it was relatively rare in past times.

The evolution of sugar

Over thousands of years our bodies used naturally sweet food safely and efficiently in this way. But then what happened? As our knowledge evolved, we grew adept at refining pure sugar from its food source. Sugar became its own food group — an empty calorie, devoid of protein, fat, or fiber — but still relatively rare.

As shipping and trade routes grew, sugar became widely available. New refining technology put granulated white sugar on every table, replacing the more nutritionally complex honey, molasses, barley and maple sugars. These had been generally added to food after preparation or to taste during baking and preserving, not pumped into the food itself.

Enter the modern era with its advanced food-processing techniques and competitive food companies, and presto! Refined sugar is everywhere and in everything.

Sugar is a food processor’s fantasy: it’s cheap, it adds bulk and texture, and it makes consumers prefer their product over a less-sweet alternative. So now consumers get sugar everywhere, from simple carbohydrates (so-called white food) to pure granulated sugar, and in other forms like dextrose, fruit juice concentrate, maltodextrin, and high–fructose corn syrup. These empty calories take the place of real nutrients — so while we eat and gain weight, we’re actually starving our cells. The health effects of sugar

What happens to our metabolism, on all that sugar? Remember, we’re still primitive at a cellular level. What starts out initially as a survival tool quickly becomes a crutch if sugar is easy to procure. A sugar craving (which is really a craving for an energy and serotonin surge) becomes a habit.

We unwittingly reprogram our biochemistry to perpetuate these cravings. What’s more, this process is exacerbated by stress — because that’s when your body needs immediate energy and serotonin. We often put our bodies through the binge–crash cycle several times a day. Your fatigue tells you to have that extra cup of coffee or high–carb snack at mid-morning and again in the afternoon.

When you look at the huge increase in sugar in our diets this past century — particularly in processed foods — you see that it marches in step with the epidemic increase in metabolic diseases. According to the US Department of Agriculture, the average American is supplied with 140 pounds of caloric sweeteners per year. That’s 43 teaspoons for every man, woman and child every day! The USDA recommends an average of 10 teaspoons a day for a healthy adult (still too much for most women, in my book). The biggest sources are the corn sugar and corn syrup found in beverages like juice drinks and soda.

If we really listened to our bodies, we probably wouldn’t consume so much sugar. Our love affair with sugar has enjoyed a slow and subtle evolution — with daily nudges from the food industry. But our bodies simply aren’t equipped to handle such large amounts of sugar on a daily basis. Even in the short term, too much sugar can trigger headaches, tooth decay, and indigestion.

Over time, your body loses the ability to make enough sugar-digesting enzymes to meet the demand, and sugar sensitivity develops. Women tend to notice this more during perimenopause, when excess sugar and other simple carbohydrates trigger symptoms of hormonal imbalance.

Excess sugar consumption also upsets the balance of intestinal flora in your digestive tract and can cause symptoms of intestinal distress such as bloating, cramping, and gas. Other symptoms of sugar sensitivity are headaches, insomnia, aggression, panic attacks, irritability, mood swings, and depression. Too much sugar can deplete levels of serotonin, the neurotransmitter whose deficiency is linked to depression. What’s worse, low levels of serotonin actually trigger more sugar cravings.

New studies in accelerated aging link elevated sugar intake with a process called glycosylation: proteins in our bodies morph into AGE’s, or advanced glycosylation end-products, a kind of metabolic debris that collects in our organ, joint, and skin tissues.

Long-term sugar intolerance leads to type 2 diabetes and other complications like obesity and inflammation. Drinking more than one soda a day raises your risk of serious weight gain by 80%.

If it’s a natural food, why is sugar so hard to digest? Again, it’s the sheer quantity not the substance itself that causes concern. Studies show that our bodies actually work harder in sugar’s afterburn to restore metabolic homeostasis.

So is it any surprise that we’ve turned to artificial sweeteners for answers? For women trying to stay healthy, artificial sweeteners can seem like the best of both worlds — sugar without calories. But there simply is no free lunch. Artificial sweeteners can be just as troublesome, with one exception: sugar addiction — those of us who simply cannot stop eating sugar once we start. In this case, artificial sweeteners may help short-circuit the dependency.

Aspartame and saccharin: are they safer than Splenda?

Aside from Splenda, the most popular artificial sweeteners are aspartame (and its cousin, neotame) and saccharin. Foods with these additives are marketed to women as low-fat, low-sugar, and low-calorie.

Diet programs like Weight Watchers sell low-calorie foods that trade real nutrients for artificial ingredients, including sugar substitutes. I think it’s great to try and lose unwanted weight, but I question whether these packaged items should be marketed as healthy choices. Good nutrition needs to take more into account than calories and fat content — especially when it comes to how many artificial sweeteners we’re eating and what we’re mixing them with. Dangers in aspartame

Aspartame, the main ingredient in Equal and NutraSweet, is responsible for the most serious cases of poisoning, because the body actually digests it. Aspartame should be avoided by most women, but particularly in those with neuropsychiatric concerns. Recent studies in Europe show that aspartame use can result in an accumulation of formaldehyde in the brain, which can damage your central nervous system and immune system and cause genetic trauma. The FDA admits this is true, but claims the amount is low enough in most that it shouldn’t raise concern. I think any amount of formaldehyde in your brain is too much.

Aspartame has had the most complaints of any food additive available to the public. It’s been linked with MS, lupus, fibromyalgia and other central nervous disorders. Possible side effects of aspartame include headaches, migraines, panic attacks, dizziness, irritability, nausea, intestinal discomfort, skin rash, and nervousness. Some researchers have linked aspartame with depression and manic episodes. It may also contribute to male infertility. Saccharin

Saccharin, the first widely available chemical sweetener, is hardly mentioned any more. Better-tasting NutraSweet took its place in almost every diet soda, but saccharin is still an ingredient in some prepared foods, gum, and over-the-counter medicines. Remember those carcinogen warnings on the side of products that contained saccharin? They no longer appear because industry testing showed that saccharin only caused bladder cancer in rats. Most researchers agree that in sufficient doses, saccharin is carcinogenic in humans. The question is, how do you know how much artificial sweeteners your individual body can tolerate?

That being said, some practitioners think saccharin in moderation is the best choice if you must have an artificially sweetened beverage or food product. It’s been around a relatively long time and seems to cause fewer problems than aspartame. I don’t argue with this recommendation, but I encourage you to find out as much as you can about any chemical before you ingest it.

Artificial sweeteners are body toxins. They are never a good idea for pregnant women, children or teenagers — despite the reduced sugar content — because of possible irreversible cell damage. If you decide it’s worth the risks, then go ahead, but pay attention to your body and your cravings. Once you start tracking your response to artificial sweeteners, it may surprise you.

Tatarewicz  posted on  2011-09-27   6:16:38 ET  Reply   Trace   Private Reply  

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