Replacing Sugar

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The body breaks down carbohydrates slower than sugar itself. One gets a sugar high from sugar and a sugar low as energy levels deplete faster than sugar substitutes. A ‘moderate’ intake of refined sugar can be an acceptable part of a healthy diet. Too much sugar in the diet can contribute to various health problems.

The process of where sugar binds with protein until they become non-functional is called glycosylation. All our cells in our bodies contain some protein but when protein attach to sugars they cannot function effectively.

Collagen makes up about 25% of our bodies protein content and when damaged from glycosylation or when oxidation occurs, it breaks down the collagen making skin lose its elasticity and skin becomes more vulnerable to sun damage. The skin becomes saggy, dehydrated and eventually wrinkled.

Large quantities of sugar compromise our immune function resulting in a rapid increase in insulin production and bruised capillaries. It also leads to production of more sebum in the skin that contributes to acne as well as inflammation throughout the body.

The good news is that sugar can easily be replaced with fruit and vegetables. A great way to start the day is to drink first thing in the morning, a warm glass of freshly squeezed lemon juice, a touch of honey and a teaspoon of olive oil to neutralize overnight acidity levels. Drink this every morning, cut down on the sugar, up the exercise and fresh air. Drink plenty of water and you’ll see a difference in your mood, health and skin! One life, live well and enjoy!

MSG Truth

Why does my noodles taste like chicken when there is no chicken inside the packet? My mom asked me the other day what does MSG stands for. I quickly checked my phone: monosodium glutamate. Used in the food industry as a flavor-enhancing amino acid and used in processed, packaged and fast foods. It is an excitatory neurotransmitter and neurotoxin.

Carol Hoernlein, former food process engineer and food scientist created

  •  MSG tricks your tongue into making you think a certain food is high in protein and thus nutritious. 
  • The food industry is trying to confuse the issue by focusing on the “fifth” taste sense they call umami. 
  • Free glutamic acid is detected by the taste buds as a simple way to signal the presence of protein in a food, just as there are fat receptors to detect fats and receptors that sense carbohydrate or sweet flavors. 
  • The purpose is to help us discern real food from inedible matter.  It changes your perception of not simply taste but the nutritious qualities of what you put into your mouth. 
  • MSG stimulates the pancreas to produce insulin.  The blood sugar drops because of the insulin flood.  You will be hungry again, soon.

Thanks to Carol, I am no longer a MSG consumer. Life is precious and with one life comes one body. I say no to MSG! And you?

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