Truth about GMO

Before They buy sugar and Sweets the next time - some interesting and healthy alternatives:

Well, we have all heard time and again: Sugar is dangerous for your health! But we are addicted to chocolate, biscuits, ice and so on - so much that we sugar in almost everything from soups to salads to potato chips. This guide shows you saen intelligent alternatives that do not add to your weight and have no adverse impact on your health!

We have all heard that Americans consume vast quantities of sugar, more than 150 pounds per person per year. Well, these figures seem to be inflated, in fact, in April 2007 updated USDA release states of the average daily consumption of sugar in the U.S. currently "only" 30 teaspoons per person per day, without synthetic Sastoffe and honey. But even these lower figures are staggering: Each American consumes more than 20% of daily dietary calories from refined sugar - empty calories with no nutritional value!

functional and multi-functional engineered Sastoffe

A group is not - sugar carbohydrates, manufactured, reduced calorie, sugar-free Saungsmittel is now gaining momentum in the world of differentiated food and beverage manufacturers and find their way into the warehouse shelves. You can see the concept never polyols on ingredients labels, even those where several of the groups exist, but if a label reads "sugar alcohols" - polyols are meant when a label reads "Sugar" view for the listing and amount of polyols. Polyols or sugar alcohols are neither sugar nor alcohols. Instead, they are a group of low-digestible carbohydrates.

erythritol

was only commercially produced since 1990 and added that food and drinks on the Sae and to improve the taste and texture. In Japan, erythritol has been approved as food in 1990 and received GRAS (generally recognized as safe) status by the FDA in 2001, but also those in the EU. Erythritol is a white crystalline powder, odourless, with a clean saen taste similar to sucrose. It is about 70% as sa as sucrose and flows easily through its non-hygroscopic character. Like other polyols, erythritol does not promote tooth decay and is safe for people with diabetes. However, erythritol's caloric value of 0.2 calories per gram and high digestive tolerance distinguishes it from other polyols. It has approximately 7 to 13% of the calories of other polyols and 5% of calories from sucrose. Since erythritol is rapidly absorbed in the small intestine and quickly eliminated by the body within 24 hours, laxatives side effects sometimes associated with a ebermaigen polyol consumption is unlikely, while consumption erythritol with food.

HSH (hydrogenated starch hydrolysates), including

hydrogenated glucose syrup, maltitol syrup, syrups and sorbitol, are a family of products in a variety of foods. HSH are produced by partial hydrolysis of maize, wheat or potato starch and the subsequent hydrogenation of the hydrolysate at high temperature under pressure. While some products in the SD group have been approved in many countries including the EU and Japan, GRAS status is not yet complete, but with ADM Company as the main proponents expect HSH appear in many ingredients labels rather soon.

isomalt

was known since 1960 is from sucrose (table sugar), and it looks and feels like sugar. Isomalt improved transfer taste in food. It dissolves more slowly in the mouth, so that Saigkeiten with isomalt have a more lasting taste. His sensory properties make an excellent ingredient isomalt hard candies, toffees, chewing gum, chocolate, baked goods, food supplements, cough drops and throat lozenges. In Europe, isomalt since the early 1980s and is currently in a variety of products in the U.S., where it is not GRAS status - once won, isomalt to expect a term budget. Isomalt absorbs very little water. Therefore, products that are with him tend not to sticky. Since the products do not absorb moisture, they have a longer shelf life. Isomalt not promote tooth decay, has a very low blood sugar effect (low glycemic response), has an effect as fibre in the intestine and has only half the caloric value of sucrose.

lactitol

is known since 1920 but only for food, for 25 years. It is a disaccharide polyol (sugar alcohol), derived from lactose, looks like sugar and tastes like sugar, but only 40% of their Sae. Therefore do not expect to find lactitol as the only Saungsmittel in food a label that is often used in food in combination with chemical Saungsmittel aspartame, sucralose, etc. It is used as a sugar substitute because it is more soluble and handling in the This reduces processing costs and durability. Lactitol has been shown in a clinical study to increase the stool frequency in the care of the elderly.

maltitol

made by the hydrogenation of maltose, whose commodity grain is the strength in sugar through the process of malting. The strength can from wheat, rice, barley or other grains and is very similar in taste to table sugar with only 90% of their Sae and about half the calories. Maltose and is known in China since the 2nd Century before Christ. Maltitol is approved in the EU since 1985 and many other countries and is awaiting GRAS status in the United States. The Sastoff especially in sugar-free chocolate products. Maltitol has a prebiotic effect and some people experience unpleasant gas and flatulence if they are in large quantities than when maltitol is in soft drinks.

mannitol (E421)

is naturally occurring in abundance, especially in exudates of trees, as well as in marine algae and fresh mushrooms. It is an isomer of sorbitol and is industrially produced by the hydrogenation of glucose syrup specialty. Mannitol is a polyol is mainly known for its properties can not absorb moisture. This makes it uniquely suited as dust for chewing gum to prevent the gum from sticking to manufacturing equipment and wrappers. In coatings of chocolate flavored ice cream bars and Sawaren it is an industry favorite because of its high melting point and pleasant taste with only 40% of the calories of sugar. Mannitol is a polyol, with the regulatory warnings for limiting the daily intake for low-digestible carbohydrates. This means that the ebermaige consumption can cause a laxative effect, and for two reasons. Firstly, because the sugar alcohols are not completely absorbed, they hold too much water in the intestine. This leads to diarrhea. Another consequence is that when undigested carbohydrates reach the colon they have a prebiotic effect - leading to unpleasant gas and flatulence.

sorbitol (E420)

occurs naturally in a variety of fruits and berries. In its manufactured form of glucose hydrogenated, it was in processed food, pharmaceutical and cosmetic products for fifty years. His specialty is the function as a stabilizer moisture in baked goods, Sawaren and chocolate - read: longer shelf life! Sorbitol is about 60% as sa such as sugar and has 60% of their calories. Sorbitol comes with the same regulatory warnings such as mannitol.

Xilitol (E967)

is naturally occurring in fruits and vegetables and is also in the human body during metabolism. The polyol that has been over 100 years and was commercially manufactured by trees as Sastoff for almost fifty years. It is so sa as table sugar with 30% fewer calories and a pleasant taste. Xilitols ascent to fame is due to their property to reduce caries. It is widely used in dental and oral health products, but also in the pharmaceutical and children's food supplements. While all polyols are not implemented by bacteria in the mouth, and therefore not cause tooth decay, Xylitol actually inhibits oral bacteria, and is often used in sugarless mints and chewing gum for that reason.

dextrose and polydextrose

have similarities with polyols, saen as their taste and their ability to act as sugar substitutes (70% of Sae of sugar), but as their dispatches-ose suggests that they are sugars. dextrose is a synthetic monosaccharide from corn starch and is about 95% glucose. It serves as a carrier in water soluble drugs, but recent studies have shown dextrose in a sporting performance booster, outperforming ribose (commonly known as a body builder supplement). Glucose does not contain fructose or lactose and is priced as food supplements. polydextrose is synthesized with added dextrose sorbitol and citric acid and can replace sugar and fat and is often used as filler in products for weight or control blood sugar levels. It can be on food labels as E1200. polydextrose acts like fibers in the body without laxative effect. He has only 25% of the calories of sugar. It can be found in Lindt and other chocolates.

Agave Nectar /syrup:

A natural plant-based low-calorie Saungsmittel from Mexico, more than 75% sugar, saer and somewhat thinner than honey, but less viscous and is considered among the lowest in the glycemic index measure of all sugar. Agave nectar comes from the same plant Blue agave (agave tequilana, Agave Azul), is the core of Mexico's national drink: the famous distilled tequila. Agave is one of the recent natural sugar alternatives, it was only in the 1990 years. Sixty five percent of the agave syrup can be used instead of 100% sugar and liquids in a recipe should be reduced by the amount of agave nectar. Agave syrup dissolves easily, tastes good and enhances the flavors of something versat. It has a long shelf-life of approximately three years, minimally processed and refined, it serves as a holder moisture and humidification systems agents in food, thereby improving the durability of food. It is easy to use and does not crystallize and harden. Look for organic products without additives.
Agave Nectar is not a "whole food", it is fractionated and processed. comparable with maple syrup, Agave Nectar is boiled to concentrate and Sae in the process many of the nutrients throughout the plant are lost. The Agave Nectar is apparently often diluted with HFCS for cost reasons, which makes the product useless. But there are only a few producers and all tequila from the region, identify a reliable source offers genuine 100% pure agave nectar. It is a source to sell "raw" organic agave syrup, but there is no statutory definition of the label "raw" and if the product has been heated over 118 � F or 44 degrees C, it is no longer raw.

barley malt

is a very complex, pleasant tasting Saungsmittel. In contrast to the refined sugar is more than 99 percent sucrose, barley malt syrup is about 76.13 percent maltose, glucose 15.81 percent, 6.3 percent sucrose, fructose 2.04 percent and the rest is lactose. It has 14 grams carbohydrates and 8 grams of sugar per serving. Barley malt is about half as sa as refined sugar and has a consistency and taste similar to that of molasses, although much milder. It is as syrup and powder, the powder is extremely sensitive to moisture and in the presence of steam turns into Saigkeiten very quickly. In selecting barley malt syrup, make sure there is traditionally malted. For cost-cutting reasons, a lot of barley malt instead with pharmaceutical, genetically engineered enzymes, monosodium glutamate (MSG), gibberellic acid and potassium bromate to speed up and increase the production or processing aids. Barley malt is a good choice for diabetics, because they are slowly digested and not disrupt the insulin. It is also an excellent choice for creative gourmet chefs and pastry that decision-makers want to add, is to taste food without saen bad feeling about the sugar.

honey bees

is the most famous natural alternative and sugar is mentioned early in the 61-times Bible and the Koran often. Everyone knows that honey comes from bees from the nectar of flowers and is an amber colored sae viscous liquid. But when it comes to the selection of honey by the label, the consumer may be overwhelmed. How does one know the composition of honey if the bees collected the nectar of GMO crops, or even if the bees were fed with sugar or HFCS? Then the honey processed by ultrasound, heat or whipped cream? This information is almost never on the labels, do they?

It depends on the intended use of the honey, of course, the criteria are relaxed, when honey is just as a Saungsmittel fried foods or hot liquids, as if it is to be used, such as targeted food or even medicine. The basic nutritional value of honey is unique, and it contains vitamins, minerals, amino acids, enzymes, fibers, phenolic acids, flavonoids and carbohydrates in the form of 38% fructose, 31% glucose, maltose, and sucrose melezitose. It has antioxidant and immune-system building properties, but heat processing and destroy many of these assets. Honey is produced wherever flowers grow and honey from around the world is widespread in all colors and consistencies. The Saung potential as a sugar substitute is about the same for all the Honeys, although they may be in the composition of nutrients. The term "organic" is far beyond honey labels, but it is meaningless because the bee keeper has no control over where the bees to nectar. "Natural" is a concept without merit, the bees would "naturally" fed with sugar syrup. All honey has natural anti-bacterial, anti-fungal and anti-inflammatory properties. Manuka honey from New Zealand is regarded as particularly potent in these functions, because the hydrogen peroxide content. But for the use of Honey's antioxidative, immunity and anti-allergy capabilities, local honey, where the bees collect nectar from local plants should be used. Honey is a good source of energy with a much lower glycemic index as sugar. Honey is also saer as sugar. Raw, unheated, unfiltered honey has the highest nutrient content, including all enzymes. Supermarket honey is processed for a clear, uniform appearance and delayed granulation, but most heat-sensitive nutrients are dead. Processed honey labels are generally void of information processing, but the lower the processing of more forthcoming is the declaration. So if a label mentions only "pure honey" - it is highly processed. Some products mention the dominant flower, such as clover honey, "but that does not mean that the bees were not fed sugar or HFCS.

Black Strap Molasses

Black strap molasses is a Saungsmittel that actually nutritious. In contrast to refined white sugar and corn syrup, stripped of virtually all nutrients except simple carbohydrates, or artificial Sastoffen as saccharin or aspartame, which is not only useful, no nutrients but have been shown to cause health problems, in addition to Providing faster assimilated carbohydrates, BSM is an excellent source of iron and bio-energy can increase by helping to replenish iron stores. Iron from BSM is better than iron from red meat, because it offers more iron per calorie and is completely fat free. In addition, BSM is rich in calcium, a mineral important to regulate pH values, while the white table sugar contributes to acid the body. Black strap molasses is also one of the very rare food sources of copper and it is potassium, magnesium and manganese. If BSM is Sastoff sugar instead of the benefits are twice: While sugar depletes the minerals in the body, BSM feeds these minerals for the consumer. For all its advantages, black strap molasses is not a "whole food", it is highly cooked and cooking destroys the vitamins and enzymes. These vitamins and minerals, survive the heat process are up to thirty times more concentrated than in the sugar cane juice. It is still an excellent alternative to sugar for saenden food. It has a fairly significant bittersaen taste liquorish and these limits BSM applications, so it is not good for Saung drinks. The composition of sugar is about 33% sucrose, 17.5% laevulose and dextrose and the rest is water and organic materials. Choose a Black Strap unsulphured molasses is that because not only does it not contain this chemical processing, in which some people are sensitive, but it has a clean taste and more resolved. Avoid sulphured but unsulphured molasses molasses is usable and saer and is lighter and has a not so strong taste. This is also known as Sweet molasses or molasses Barbados. Black strap molasses made from organic sugar cane is also available in some markets. There are also other types of molasses, in different parts of the world, very often, Carob molasses, pomegranate molasses, sorghum molasses, and there are also sugar beet molasses.

Brown Rice Syrup

consists of brown rice amount of other liquids. You will also find this product as a dried powder. Brown Rice syrup is about 40% less than white sugar sa table. Brown rice syrup metabolizes slowly, but does have calories and carbohydrates, diabetics should be treated with caution. The end product is about 50% soluble complex carbohydrates, 45% maltose, and 3% glucose. So it is a "time-release" energy source. The glucose is absorbed into the bloodstream right away, the maltose digests on a half hours, and the complex carbohydrates burn more than two to three hours. Thus, there is no sugar and sugar peak Blues with this product, and it is healthy for cholesterol-leveling. Brown rice syrup is considered one of the healthiest Saungsmittel because it starts with a lot of nutrients and it is from a food source and is composed of simple sugars. Although it comes from a whole food source, considerable destruction of nutrients is in the process with heat. Unlike date sugar, rice syrup Brown completely dissolves in liquids and is an ideal Saungsmittel for beverages and its mild taste opens up a variety of other uses.that was ground, boiled and mixed with enzymes D on the strength in maltose. Sometimes it is mixed with barley malt before cooking. Brown rice syrup taste slightly sa, buttery and nutty to can be quite delicious.

raw

is what most consumers believe that they, when referring to "Brown Sugar". Known as Natural Brown Sugar is not or only partially refined sugar cane and still contains some elements of the original system and so far superior to white table sugar. Since it has a more pungent taste than white sugar, and can overpower subtle flavours such as tea and limits the use of raw sugar in a world of bland tasting, a food fit's all products.

date honey /sugar /nectar

is probably the least natural sugar alternative. The date is a food with high nutritional value. It contains natural sugar in the form of 41% glucose and fructose 28%. In addition, it contains fiber and protein, iron and vitamins - only each nutrient from the natural fruits. This sugar - has Sakraft about the same as white table sugar - is ready for immediate absorption and is therefore infinitely superior cane sugar. Yes, it is sa such as sugar, but it is all natural and digestible as dates. It adds a unique flavor to foods and is ideal for breakfast cereals, pastries, desserts and even in salad dressings. But not dissolve well in beverages and is not a good choice for a drink Saungsmittel. Date honey or nectar is available as a date syrup and sugar in dry grains, granules or powder. Looking for a 100% natural, organic, unpasteurized, unsterilized product that still contains all the nutrients from the fruit.

FOS (fructooligosaccharides) and inulin

is an indigestible sugars, it solves no spikes in blood sugar levels the way sucrose and glucose. It is approximately 40 to 60 percent so sa such as sugar, but not absorbed and has minimum caloric value. Since it is indigestible by the body, it becomes the colon, where it feeds and encourages microbial fermentation, mainly as a fertilizer for the bacteria in your colon. Lactobacillus Certain types of bacteria have shown that prefers fermented inulin /FOS. For this reason, it is promoted as a supplement to feed the good bacteria in our courage. FOS is naturally present in small amounts in many types of foods such as asparagus, garlic, Jerusalem artichokes, chicory root, leeks, bananas and some other 36000 and technically is a soluble fiber. Nevertheless, only a quarter teaspoon FOS from the food, you would have to consume 13 bananas.16 tomatoes, onions or 16. Chicory have one of the highest amounts of FOS each plant, and most natural FOS is commercially extracted water from the roots. One of nature sa, indigestible sugar from chicory roots, FOS is more than just a natural, zero calories and low-glycemic Saungsmittel: It is alleged that one of the most powerful prebiotics has been researched that in the last ten years. The subject of more than 100 clinical studies, FOS is one of the best documented natural nutrients for improving the healthy balance of bacteria in the gut and stimulating the economic growth of bifidobacteria - also known as "friendly flora" - that are in the colon . What is important for good health is the so-called "friendly flora," fills our intestines? They are literally our front-line defense against the invading disease-causing organisms, to combat premature aging by the toxin-producing bacteria and fungi, which are in our intestines. Some animal studies suggest that inulin and FOS can it be that colon cancer. So much for natural occurring FOS.
absolutely perfect-no calories, sugar promotes Regelmaigkeit - if it sounds too good to be true - it probably is. Critics argue that the FOS could in fact encourage the growth of certain bacteria, lactobacillus, which may change the Colon ecosystem for the benefit of some bacteria, but what other potentially harmful bacteria, we are fed as well? There are typical side effects, depending on the degree of tolerance. The list of known side effects include: Intestinal gas, flatulence, cramps, abdominal pain, diarrhea and doses of 5-10 grams, and some people are allergic to the product. While the origin of the FOS is a plant that is sugar (sugar beet and sugar cane), is one of the unhealthiest chemical refined. So we should not use a highly refined and concentrated chemical and the constant use of individual strains of bacteria can cause imbalance of good intestinal bacteria. Since the industrially from FOS permeates our food, the list of side effects is expected to grow. The FDA has classified FOS and inulin as food ingredients and not as food additives and they must be on the ingredient labels.

fructose

Sucanat as widely available as a sugar alternative. It is a simple processing of sugar from fruit juice concentrate, but it can also be nothing more than dehydrated HFCS. It is not a viable alternative to sugar.

Luo Han Guo

is a fruit grown in southern China, it is collected, like a round green fruit, referring to the dry brown. A process for making a useful Saungsmittel from luohanguo been patented in 1995 by Procter & Gamble Company. As in the patent application, the fruit itself, although sa, has too many additional flavors, it unsuitable for widespread use as Saungsmittel, so that P & G developed a method for processing it to remove the unwanted Aromas. In the P & G, fresh fruit is picked before ripening and maturing must obtain during storage so that the processing begins with the just-ripe fruit. The shell and seeds are then removed and the crushed fruit will form the basis of a concentrated fruit juice or puree that can be used in food manufacturing. Luo Han Guo was also used in Chinese medicine for treatment of heat stroke, cough, throat inflammation and diabetes, even if the use has developed only in the 20th century.

This Sastoff in the West as processed extracts, tea, powder and granule. Luo Han Guo is a good alternative for Suger Saung teas and other beverages.

Maple Syrup /Sugar

is dehydrated and distilled sap of maple tree. It is primarily sucrose with a high content of minerals and has a pronounced sweet taste. The liquid syrup is available in different qualities and colors, cheap counterfeit versions can be made with HFCS and added flavors. Also, albeit from a plant source, maple syrup is not a "whole food" with all its enzymes and nutrients the plant source, it is heat-treated processed foods. Nevertheless, 100% pure maple syrup is still considered a natural foods.

Stevia

is probably the most neutral tasting, universal natural sugar substitute in existence, this is where sugar is a fact that has some in South America since pre - Columbian times. The Japanese head of a large number of scientific and clinical studies and millions of Japanese were Stevia as a sugar substitute major occupation for 40 years without harmful effects have been reported. stevioside , a natural extract from the leaf that Stevia is 300 times saer than sugar, has even more popular, especially in Japan and Korea. But Stevia is more than just a natural low-calorie, low glycemic, Super sa and supplement. Unlike nutrient-empty synthetic substitutes sugar, stevia is loaded with vitamins and minerals such as magnesium, niacin, riboflavin, zinc, chromium and selenium. . Stevia is also one of the oldest, safest and most esteemed South American herb known, with a centuries-long history of safe use. Japan banned the import of synthetic Sastoffen in the 1960's, the Japanese National Institute of Health began the study Stevia both natural and stevioside possible replacement. This prompted a series of high-quality studies to examine both the security and stability of the Stevia leaves extract and stevioside (the Super sa glycoside from Stevia), to determine their suitability for commercial saenden food. All the studies found that stevioside had no negative impact on the physical function after an extensive series of tests were carried out. Die einzige Nebenwirkung festgestellt, wurde eine Abnahme des Korpergewichts (Okumura et al., 1978; Lee et al., 1979).
Wie benutzt man Stevia
die reinste Form des Stevia ist die frischen Bletter: 8-12% Glycoside, 5-8% Steviosides, 1-2% Rebaudioside A. Es sind getrocknete Bletter und schneiden Bletter fer die Tee-und pulverisierte Bletter das sind 10-15 mal s�aer als Zucker. Diese losen sich nicht im Kochen oder Tee. Dann gibt es in Pulverform Auszege: Steviosides, 40-95% Glycosides und Rebaudioside A. Diese Produkte sind in der Regel 200-300 mal s�aer als Zucker. Je hoher der Gehalt an Rebaudioside A, desto besser ist das Produkt. Es gibt auch klare und dunkle Liquid Auszege von pulverformigen ausgesetzt Bletter in Wasser, Alkohol oder Glyzerin. Vermeiden Sie das weiae Pulver und Stevia Stevia Tropfen Flessigkeit, da sie wurden stark verarbeitet. Stevia ist hitzestabil und nicht wie Brems-down Saccharin und Aspartam und kann verwendet werden, fer das Kochen und Backen, aber nicht caramelize wie Zucker. Es ist wichtig zu beachten, was S�aung Potenz des Produkts hat, der kann von 10-300 mal, wie eberm�aige Verwendung kann Ausbeute einige bittere Geschmack oder Nachgeschmack. Stevia ges�aten Lebensmitteln ermoglichen dem Korper zu regulieren den Blutzuckerspiegel und naterlich ist es eine wunderbare Art und Weise zu befriedigen Heiahunger nach S�aigkeiten mit Straflosigkeit.

Sucanat

ist ursprenglich dehydrierte Zuckerrohr-Saft und kann gekauft werden in trockener Form wie Zucker. In der Theorie, Sucanat hat einige Nehrstoffe, Weiazucker hat keine, aber oft, was verkauft wird als Sucanat ist nichts anderes als brauner Zucker verfelschten. Es wird bei Temperaturen hoher als 118 � F oder 44 � C und kann daher nicht in Betracht gezogen werden roh.

Turbanado

ist eine Variante von "Brown Sugar mit gr�aeren Kristallen, ohne zusetzlichen Wert.

vermeiden:

Brown Sugar ist gesender - Recht? Es war einmal und noch were - aber nicht! Die heutige kommerziell verfegbar brauner Zucker ist die gemeinsame voll raffinierter Weiazucker mit rund 3-7% Melasse hinzugefegt, es Farbe braun. Da Weiazucker hat keinen Nehrwert, alle Nehrstoffe behauptete sich in brauner Zucker sind von molasses.

immer vermeiden, Produkte mit diesen Zutaten wie die Pest

Aspartam (E 951) NutraSweet, Equal, Spoonful -

Sucralose (E955) Splenda -

Acesulfam (E950) oder ACE-K SunNet, Sweet-One -

Neotam, NutraSweet -

Saccharin (E954)

HFCS (fruktosereicher Sirup) ,

Sie konnen lesen mochten eber diese synthetische S�astoffe und warum Sie messen vermeiden, dass ihnen durch das Herunterladen der Original-Artikel mit allen Links und Verweise zu:
http://www.vitalityconcepts.com/v2/index.html

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Meet the Author: http://www.vitalityconcepts.com/ HRG@D4VC.com

Heinz R Gisel is a Personal Nutritional Concepts and Medical Devices Innovator, based in San Diego and Tokyo. He is the Founder of Vitality Concepts Corporation and Doctors 4 Vitality Clinics, LLC. He developed a a clinical, non-invasive analysis system that can detect disease before any symptoms occur, without radiation. He believes that Nutrients belong into food and beverages and not capsules and pills and he has patents pending on such nutritional concepts.

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