End Artificial Sweeteners and Reduce Body Fat

In my earlier post, I explained briefly the dangers of using chemically produced artificial sweeteners such as:

Aspartame
Acesulfame Potassium
Splenda (sucralose)
Saccharine

It's terrifying to recall how the paternal grandmother to our granddaughters used to ensure that the girls always had a plentiful supply of the artificially sweetened Ribena Lite. I know she thought she was doing the best that any caring grandmother would do, but even then, the effects of Aspartame on the behaviour of children was known. What was not known widely then, was that insulin levels go crazy when this and other artificial sweeteners are regularly ingested.  Here are a few of the other potential dangers:

• some have been linked to potential cancer risks
• negative effects on the liver, kidneys, and other organs
• stimulating cravings
• gastrointestinal problems
• developmental problems in children and fetuses
• headaches
• and too many more issues to list

Years ago, whilst still in England, I had heard of a natural sweetener produced from a herb called Stevia with upto 300 times the sweetness of sugar.  It seemed incredible and I wondered how anyone could manage to measure accurately to achieve the desired level of sweetness in, for instance, a cup of tea.  I teaspoon of sugar would require 1/300 of a teaspoon of stevia.  At that time we were selling our organic restaurant and smoothie bar and emigrating to Canada, so I had other things on my mind!

Since we moved here and I had to learn to grow vegetables I have wondered about growing the herb Stevia, but unfortunately it needs a long growing season.  It was in thinking of growing it now we have moved to the fruit growing region of British Columbia that I decided to research Stevia again.  I was amazed at how popular it has become and that my concerns about adequate measurement have been resolved.



Now Stevia is available in a form that can give the same pleasing results as sugar when used in baking, etc.  Although I am very resourceful at sweetening huge crumbles, cakes, etc with just a few drops of liquid stevia, I am pleased to be able to be able to return to the more conventional methods (as conventional as my methods ever have been that is!) and not have to work out ingredients scientifically anymore.

There is something immensely satisfying about sprinkling a spoonful of granulated crystals onto a bowl of strawberries or porridge or whatever your fancy might be and Steviva 'does it for me'!  If you would like to try for yourself, use the discount coupon below and tell me your views/feelings.