Is this real?

 Alternative sweetener fights the 'sugar virus'

All the chronic diseases of aging thread their roots back to insulin offense. Even the novel coronavirus has an affinity for attacking those with diabetes and the issues surrounding "syndrome X" as I have called it — inflammation due to blood sugar problems and a decrease in the intake of nutrients.

In case all of the cakes, cookies, candies, treats and sugar-covered foods in abundance this time of year haven't tipped you off, we are in a nation hooked on sugar and burdened with the diseases of insulin offense — obesity, diabetes, cancer and heart disease. The coronavirus attacks in particular people with these maladies.

Savvy people, dieters, diabetics and those concerned with insulin and blood sugar, seek sweeteners that have a very low or no glycemic (insulin-elevating) index.

Consumers look to the label to identify the calories, fat, protein and carbohydrates present in a product. Labels are required to convey this information, but, guess what, food processors are not required to reveal the blood sugar, insulin-elevating and fat-storing properties of the product.

This is gross deception because the glycemic index of our sugar consumption determines over time our health and quality of life. Sugar subtracts years! Americans are getting more and more obese simply because our diet causes us to create blood sugar, store it as fat, and destroy our insulin production. High sugar consumption and blood sugar-increasing foods guarantee degenerative disease and early death.

I have never heard of an allopathic doctor warn against insulin malfunction. The FDA does not warn customers about how sweeteners stimulate blood sugar, insulin, reactive hypoglycemia, or fat-storage.

Diabetics, hypoglycemics and everyone needs to know the glycemic impact (insulin-elevating) of a sugar or sweetener before they ingest it. The key to health and controlling both excess body fat, blood sugar (glucose) and insulin is understanding the effects that sugars and sweeteners have on the body.

Almost all commercial foods are pumped full of high glycemic sugars (insulin-elevating). They conceal this with "no fat" or "low fat." The medical monopoly and widespread propaganda have people focused on the fat myth. Not one word about the high risk of sweeteners, both white sugar and synthetics.

The more sugar (any sugar) that packaged foods contain, the lower the cost to produce. In fact, sugars like high fructose corn syrup are used as cheap fillers. Americans love it because they are hooked on sugar.

When you see on almost every packaged food "low fat" or "no fat," this deception means one thing to the customer and another to the manufacturers. When fat is taken out, a greater far more dangerous fat is replaced. The replacement fat is called sugar and is at a much lower cost. So the big fat lie is a huge moneymaker!

Since glycemic index labeling is not required by the FDA, we have to know which sweeteners to avoid.

More deception! A food can legally claim to be "Sugar Free" and "Calorie Free," but in fact contain up to 5 calories per serving. These five calories may be high glycemic (insulin stimulating).

A product may legally contain an entire sugar-bowl of insulin-stimulating, fat-storing ingredients, and still be called "Sugar Free." FDA labeling laws allow very fattening, insulin-stimulating products to be presented as "healthy."

Be advised that sugar in a food product can appear as carbohydrates, maltodextrins, glucose polymers, and under many other deceptive names. It's the glycemic index that gets us regardless of the name.

In actuality, most sugars like maltodextrins or glucose polymers used to disguise sugar content have a higher glycemic index than pure sugar. Pure sugar or honey wouldn't be nearly as bad.

Rice cakes are "no sugar" favorites of diabetics, but these cakes elevate insulin dramatically. One has to be a detective just to choose non-glycemic foods that actually almost do not exist.

Reduced-caloric sweeteners — very low or no glycemic response are: maltitol, sorbitol, isomalt, xylitol, HSH, erythritol, mannitol, Lo Han and lactitol. In purified form, these are made through a chemical synthesis catalyzed by enzymes.

Sweet relief

Would you believe that the only product with no glycemic index impact is banned from being called a sweetener by the FDA? Stevia does not disturb insulin but due to FDA regulations, it cannot be marketed as a sweetener, only as a dietary supplement.

We consider that stevia is in a separate category from other sweeteners. It is up to 300 times sweeter than white sugar (sucrose). South Americans have used this totally non-caloric sweet herb for more than 1,500 years.

It is widely used all over the world, but as you would guess, it cannot be sold as a sweetener in the United States because of lobbyists for the artificial sweetener cartel and the FDA. It can be purchased only as a dietary supplement.

"In addition to its natural, powerfully sweet taste, (you only use a very mild, light dusting) research shows that stevia actually regulates blood sugar and reduces high blood pressure. It's an extremely effective aid in weight loss and weight management because it contains no calories. It also reduces your desire for alcohol and tobacco use." Quoted from Dr. James Balch, M.D. in his newsletter Prescriptions for Healthy Living.

Stevia not affect insulin in any negative way. This is good news to a nation of diabetics. It's a miracle as a food supplement for everybody.

A very small amount goes a long way; in fact, far less than other so-called sugar substitutes and it has a neutral taste.

Research in Japan has found stevia to be perfectly safe to be used in any food recipe, chewing gum or mouthwash. It is used on cereals, herb teas, coffee and anything else that you desire.

Stevia is high in chromium (which helps to stabilize blood sugar), manganese, potassium, selenium, silicon, sodium and vitamin A. It also contains iron, niacin, phosphorus, riboflavin, thiamine, vitamin C and zinc. So you see, stevia is a very excellent food dietary supplement.

Stevia's primary effectiveness is against:

• Diabetes
• Food Cravings
• Obesity
• Sugar substitute
• Tobacco Cravings

Secondary application for:

• Addictions
• Hypoglycemia
• Hypertension
• High Blood Pressure

Research has demonstrated that stevia liquid concentrate inhibits the growth and reproduction of harmful bacteria and other infectious organisms, including those that are a problem for the food and cosmetic industries. Stevia also inhibits the growth of gum disease bacteria and tooth decay, and in many countries it is used in oral hygiene products.

You can make your own concentrated stevia liquid by diluting stevia powder with water. Simply swish in your mouth and swallow. This ability of stevia to destroy infectious organisms may help explain why stevia users report fewer colds and flu.

Less known but no less remarkable is the ability of water-based stevia concentrates to help heal numerous skin problems, including acne, seborrhea (discharge of sebaceous matter on the head causing dry scales or dandruff), dermatitis and eczema.

It also has been observed that placing it on cuts and wounds brings more rapid healing without scarring. It may cause a severe stinging for several seconds, but is followed by a significant lowering of pain. Physicians have reported using stevia concentrate to heal psoriasis and burns, while others have reported that it is extremely helpful in healing various lip sores.

Daniel Mourrey, Ph.D., a scientist and director of The American Phytotherapy Research Laboratory says, "Few substances as stevia have ever yielded completely non-toxic tests whether used internally or externally. There has never been any known abnormalities in weight change, cell or membrane characteristics, enzyme or chromosome characteristics, no cancer, no birth defects, no acute and no chronic negative effects."

As a sweetener, only a very light dust of stevia concentrate is needed, making stevia far less expensive than all other sweeteners. However, you may prefer the liquid form because the liquids don't need other fillers like maltodextrin, but can be made with just stevia leaf and water. Also, when using whole leaf or powdered stevia, you don't get an even distribution of sweetness, meaning you could get a "dose" of super-sweetness. This can activate your bitter-receptors as well as sweet-receptors, leaving a slightly bitter aftertaste.

Switching to stevia concentrate for all your sweet needs can be an extremely important step in restoring your health and in reversing the aging process.

Yours for the truth, 

Bob Livingston