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Stevia and Sugar

 

The SoHo district of London taught Mabel more about Stevia, a white herb 200 times sweeter than sugar, having no carbs or glycemic value.  Just a dust in recipes taste just like sugar.  A common condiment in Japan, but dearly protected from us to learn about in the States.  In the States Stevia can only be sold as a "nutritional supplement" or perhaps a "flavor" although many Americans are happily putting it right in their food as do the people of the orient on a day to day basis.  It can never be sold as a sweetener or major artificial sweetener companies would throw a fit. Not to mention the sugar cane money who would for once team up with the artificial foes for the unthinkable. A simple herb.  If you want to research Stevia, do a Google on "Stevia, too good to be approved."  Click here for Stevia, the "Nutritional Supplement."

If we are not made of corn syrup, we are made of aspartame...

Risking serious advertising dollars TIME Magazine, August 2006 wrote about aspartame:  "How Sweet it Isn't."  In quote they say "It's also unclear whether switching to artificial sweeteners helps you lose weight, though a glance at our collective potbelly suggests that it doesn't. ..."  And TIME does not stand alone with the question raised.  ABC News, Good Morning America is stepping up to bat "Artificial Sweeteners, Are They Safe?  as well as CNN Live making similar observations.  With any luck, someday they will go to bat for Stevia.
 

 

Omnivore's Dilemma, by Michael Pollan is a great read.  Pollan basically discusses Americans are made up of corn in one way or the other.  Corn is in almost everything we consume, and most of all, it's cousin--high fructose corn syrup.  Forget "Children of the Corn..." we are walking corn stalks, as I interpreted Michael's book.  Michael has been featured on the Evening News with Jon Stewart.  Although a satire news cast, I feel one of the highest credible sources up there with TIME Magazine.

Click here for our Dandel-Aide Diet.

Agave Nectar Profile: An all Natural Sweetener

1) Nekutli Agave Nectar is high in fructose. It is sweeter than refined sugar (approximately 1.4 times sweeter). Fructose does not stimulate digestive insulin secretion as do other sugars. It is less disturbing to the glycemic index. In common parlance, it does not create a "sugar rush."

2) Nekutli Agave Agave Nectar is produced in three different grades varying in flavor and color: light, amber and dark.

The light grade of Agave Nectar is flavor neutral, enhancing the natural flavors of coffee, tea, fruit beverages, baked goods, fresh fruits, fruit smoothies & protein drinks, salad dressings, jams and jellies, ice cream, yoghurts, and various prepared foods, without altering their flavor. This is in marked contrast with bee honey, malt barley syrup, and certain other natural sugar substitutes that do alter the flavor of the products they sweeten.
 

Click here for more about Agave Nectar.
 

 

 

 

Calendula Flowers
Calendula Flowers
Chamomile Flowers, German
Chamomile Flowers, German
Hibiscus Flowers
Hibiscus Flowers
Hop Flowers
Hop Flowers
Jasmine Flowers
Jasmine Flowers
Lavandin Flowers
Lavandin Flowers
Lavender Flowers
Lavender Flowers
Roses, Pink
Roses, Pink
Roses, Red
Roses, Red

Cardamom Pods

Blue Malva

Cacao Nibs

 

Disclaimer:
The information presented herein by Harry's Herbal Teas is intended for educational purposes only. These statements have not been evaluated by the FDA and are not intended to diagnose, cure, treat or prevent disease. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.

 

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