Super Health Secrets - Healthy Alternatives to Sugar
by Michael John Campbell
processed sugar variants into every food you can think of.

An average healthy human tends to have around a tablespoon of sugar in the
bloodstream. Any more and the body secretes insulin, a hormone that's
approximately one billion year old, common in all mammals, one of whose tasks is
fuel storage for survival.

The fact that insulin can be found that far back should give you a clue that it works -
insulin takes sugars (and other fuels in varying degrees) and stores them as fat for
later.

Evolutionarily this makes great survival sense - you don't know where you're next
meal's coming from, so you better store some for emergencies.

Only in many folks, 'for later' never comes and the body keeps on shoveling the
excess into more and more, better filled fat cells. Cancer cells for example can have
17 times the receptor sites for sugar than normal cells.

Now the good news - there are now available easily online several excellent natural
sweeteners (made from you know... plants!;). They are all on the low glycemic side
and have different flavours.

Agave nectar - comes from a cactus that looks like a giant aloe vera bush. Also
called the century plant. Agave nectar is the extracted sap, and lends a nice sweet
flavour to smoothies, consistency like a runny honey with clear gold colour. Can also
get a darker, stronger version.

Stevia - Paraguayan plant approximately 180,000x sweeter than cane sugar. Used in
tiny quantities. Can have slightly bitter aftertaste. Used in Japan in Diet Coke because
they had the sense to make aspartame illegal due to it's dubious health records. Zero
calories, helpful herbally for people with sugar sensitivities and cheap to grow yourself.

Flavoured Stevia's can also now be found in little dropper bottles for easy squirting
into drinks and food. Given it's sweet, totally safe, calorie free, helpful medicinally and
cheap you might be wondering why it's so hard to get in the UK and has been the
subject of numerous court cases in the US. (Hint - there's several billion at stake
each year from sale of synthetic sweeteners)

Manuka Honey - honey is an amazing food. Manuka honey is used in New Zealand
on burn survivors as it helps heal skin conditions really fast. The most enzyme rich
food on the planet, honeys taste great and are easy to add to food. People with
sugar problems would be better with Stevia.

Yacon root syrup - similar properties to Agave but with a lower glycemic rating.
Sugar molecules range from tiny (like refined sugar and fructose in fruit) through to
huge long chain poly-saccharides, which are large, branching swirly sugar molecules.

The short chains taste really sweet and the flavour changes towards bitter then
longer the molecule chain gets. Yacon is right about the point between 'sweet
enough to be real tasty' in things but long enough that the GI is low and the
poly-saccharides have the immune enhancing effect that they do.

Super-herbs like Reishi or Gynostemna gain their power from these long chain
sugars, but don't tend to taste sweet, Reishi can be quite bitter. When ingested, the
polysaccharides plug into receptors in the white blood cells and basically
turbo-charges them.

Maple sap - this delicious substance, the real maple syrup, is tappable straight from
the tree's. Try it if you find a local source.

See how many of these you can track down and try in the next week!


About The Author

Michael John Campbell

And you can also claim your FREE Manifesting Starter Kit when you visit
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There's a good reason humans have
a sweet tooth - in our ancestral
environment, it's a good indicator
that there's a bunch of easily used
calories and fuel in a substance.

Humans are essentially designed to
like sweet things. Entire species have
built their survival on the fact that we
(and other animals) like to eat their
fruit and will spread their seeds and
pips further afield.

However - this is a major health
problem when food manufacturers
stuff dozens of chemically and heat
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These statements have not been evaluated by the Food and Drug Administration (FDA). The content on
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