An Effort to End Nutritional Ignorance
Several of you have asked me about sweeteners. As a hard core sugar-addict myself, I’ve spent a lot of time experimenting (ahem, ingesting) sugar. There are lots of sweetening options out there both artificial and natural.
You have a fixed number of fat cells, it’s how big they get that effects your weight.
Sugar and refined carbs (like breads, pastas, crackers, chips, cookies, etc) make your fat cells bigger.
Put simply, the only way fat cells get bigger is if they have sugar (in any form) to transport things into the fat cells that make them larger.
Less sugar and refined carbs (processed foods) means smaller fat cells!
Below is an email exchange on the matter.
On Jun 17, 2013, at 9:34 AM, Martha wrote:
I have a random nutritional question for you. What is your opinion on Splenda? I was staying at friend’s house and she had Splenda as her sweetener and tried it with my morning tea. It was so sweet, more so than the usual teaspoon of real sugar I use in my morning chai tea! It is the only time I use sugar, but use a teaspoon every day. But it tasted so much sweeter than sugar for a teaspoon full. Is Splendad bad for you or should I just stick to all natural sugar?
Hope you are doing well! Hope to see you soon.
Glad you asked
Most artificial sweeteners (Splenda, Equal, Sweet n Low) not only have chemicals in them,
many are shown to actually increase sugar cravings (diet coke does this big time)
So I’d rather you use real sugar
BUT real sugar is highly refined/processed and is addictive soooo
If you want a non-addictive sweetener that actually has good-for-you-anti-inflammatory properties,
Maple Syrup is another great way to sweeten and not rev-up your insulin.
I also add Cinnamon to things I want to sweeten, it lowers cholesterol and smells like Christmas!
Agave, Stevia and xylitol are considered healthy too, though agave can raise insulin levels