Truth about GMO

well - read in Part 1 of the scheduled sugar, HFCs and synthetic Sastoffe!

If a food label indicates "sugar", he refers to sucrose, the white, chemically refined sugar cane or sugar beets completely void of all nutrients the plant origin, a connection with nature can never be invented. It is not only indigestible, the body deals with sugar as a drug that makes it sour and then up-regulate the pH value of leaking calcium from the bones and teeth. This leads to mineral deficiencies and a variety of related health problems from allergies to sexual dysfunction and impaired immune system. This white granular table sugar is still the primary responsibility dry form of sugar in the industrialized world, its availability is omnipresent as the basic food - only this one has no nutritional value.

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 the lowest in the glycemic index measure of all sugar. This is a politically and scientifically uncontested Saungsmittel natural that a food whose availability may be limited both geographically and quantitatively, because all it comes from a single place: Tequila, Guadalajara, Mexico. 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. A lack of Blue Agave soon brought the use of "wild agave" The juice of the core is hydrolyzed by heat or enzymatic action to transform the carbohydrates into sugar, particularly a complex form of fructose called inulin, the rest is 8-20% Glucose. The hydrolyzed juice is then reduced to syrup, to say that the lowest glycemic load of any natural Saungsmittel. 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.

For all aware that the view that Agave Nectar is not a "whole food", it is a fractionated and processed foods. Like 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. Barley malt takes about 30-45 days to produce. Firstly, whole barley is divided and deeply in the water. If it shoots more than 140 enzymes are activated. These enzymes break down carbohydrates into simpler sugars and proteins into amino acids. If sugar levels are optimal, the seeds sprouted, oven roasted stop enzymatic action.

The sprouted grain is cured, then mashed, boiled, and extracted in syrup. Finally, it is filtered and packaged. 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

probably the best known natural sugar alternative and called 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. International Food Regulations and most countries have stipulated that honey must be a pure product, free of other ingredients added. But how do you 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 is processed and how they have been treated 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. Durability is another consideration, studies have shown that the antioxidant capacity is significantly reduced after six months.

Black Strap Molasses

is only one type of molasses, one that is best suited and common sugar substitute. BSM is the dark liquid byproduct of the process of refining sugar cane into sugar table. It is from the third boiling of the sugar syrup and is the concentrated byproduct left over after the sugar sucrose was crystallized. 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, black strap molasses is a Sastoff that healthy contains significant amounts of a variety of minerals, the promotion of sustainable health. In addition to providing quickly 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 fat is completely free.

In BSM is also 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 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, since the 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. In recipes, use a 2:1 ratio of brown rice syrup, while reducing the 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.

Brown Sugar is healthier - right? Once upon a time and still would be - but not! Today's commercially available brown sugar is the common fully refined white sugar with about 3-7% molasses added color is brown. Since white sugar has no nutritional value, claimed all the nutrients in brown sugar from molasses.

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 or 16 onions.

Chicory roots 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.

The 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 intestinal imbalance of good bacteria.

As industrially from the 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. This means that while he labels inulin /FOS as safe and unsafe, depending on how it is sold. You can find them often in newer products from yogurt and milk drinks for the improvement of fiber and bacterial content - bread, chocolate, Saigkeiten, butter, cake and cereal to replace fat and improve taste and crispness. The applications suggest that FOS markets objectives of the children, so caution. FOS is widespread with European products than in the U.S. and the EU-funded research substantial known as the SYNCAN projects. Instead of ultra-refined, industrial FOS the use of agave nectar, a rich source of natural inulin.

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.

Glycyrrhizin

is a variant modifier, a drug and a Saungsmittel. Glycyrrhizin is a triterpenoid glycoside from Saholz Glychirrhiza glabra; 50-100 times saer than sugar, but with licorice aroma. Used to flavor tobacco, chewing gum and pharmaceutical preparations, and as foaming agents in some non-alcoholic beverages. Accordingly, its licorice taste makes it inappropriate as a direct replacement option for sugar. Glycyrrhizin is GRAS in the U.S. as a flavoring agent, but not as Saungsmittel. In Japan, where concern about the safety of artificial Sastoffen in the 1970s led to a shift in the direction of plant-derived sugar substitutes, Glycyrrhizin is a frequently used Saungsmittel, often in combination with other plant-based S aungsmittel, Stevia.

There is a long history of use for the treatment of diseases such as peptic ulcers, colds and other viral infections, microbial and parasitic infections (May stimulate the immune system); types of cancer (again, possibly in connection with immune system), herpes simplex and chronic hepatitis.It has also shown in the laboratory to inhibit HIV replication. Glycyrrhizin, however, appears to have potential side effects and toxicity of ebermaigen consumption, including high blood pressure and water retention, so that the Japanese government's mission is a limit of 200 milligrams and the Germans living Council urged not more than 100 per miiligram is day.

Glycyrrhizin not a household name and may be hard to find in retail trade. For obvious reasons. It is also known as Glycyrrhizic.

Luo Han Guo

is a fruit grown in southern China, it is collected, like a round green fruit, referring to the dry brown. The sae taste of luohanguo comes mainly from mogrosides, a group of terpene glycosides, at the present level of about 1% of the fleshy part of the fruit. Other similar compounds from luohanguo have been labeled siamenoside and neomogroside. The mixed mogrosides are expected to be about 300 times as sa such as sugar by weight, so that the 80% extracts are almost 250 times as saer sugar; pure mogrosides 4th and 5 May, 400 times as sa such as sugar by weight. 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 flavors.

In the P & G, fresh fruit 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. Further processing with solvents to remove volatile and off-flavor components. Many sugar substitutes from luohanguo through similar processes, the isolation of the saen compounds are now easily accessible to the manufacturing and for the kitchen use.

Luo Han Guo was also used in Chinese medicine for treatment of heat stroke, cough, throat inflammation and Diabetes even if the use of only developed 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, it is everywhere, 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. However, you can not even know Stevia, if you live in the U.S. or the EU, because the synthetic Sastoff lobby sees this as a major threat because they are not patented and has managed to keep it away from consumers. Fifteen times saer than sugar without calories and a glycemic index of 0, the powdered leaf Stevia rebaudiana is super sa, low in calories and very popular throughout Asia and South America. 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. The only side effect noted was a decrease in body weight (Okumura et al., 1978; Lee et al., 1979) .

Recent studies have found stevioside to be not only safer but also to reduce the incidence of breast Tumor and kidney - damage if consumed on a long-term basis. A high-quality study under the direction of Dr. Toyoda of the National Institutes of Health in Japan found that even when used in doses as high as 5 percent of the food for two years, stevioside had no side effects on laboratory rats with the exception of a slight loss Weight, lower risk of cancer and an improvement of renal function (Toyoda et al., 1997) .

In 2006, the World Health Organization (WHO), a thorough evaluation of recent experimental studies in animals and humans, and came to the conclusion that "Stevioside and Rebaudioside A are not genotoxic" and that no carcinogenic effects were noted. In the U.S., in 1991 the FDA declared as unsafe stevia as a food additive and restricted import and distribution, on the basis of a single anonymous complaint. But the same agency does not act on thousands of side effects complaints about aspartame! Well, Stevia in the U.S. as "food supplements" and not as a food additive, which means that no products gesat with Stevia - such as diet sodas - are allowed to be sold, while those containing unlimited quantities of synthetic Sastoffen are unlimited. If Stevia is "uncertain" how come that the cocoa-Cola Company alone has 27 patent applications pending (800 in the United States Patent Office, June 2007) for the use of Stevia in beverages, cereals, confections, chewing gum and other? Apparently, Coca Cola and Cargill are to start Stevia gesat soda water under the registered trade name "Rebiana" (Stevia rebaudiana) by 2009. So, if it is safe Stevia in 2009 - you can assume its security, even before the patent is granted, the Coca-Cola Company.

How to use Stevia

the purest form of Stevia is the fresh leaves: 8-12% glycosides, 5-8% Steviosides, 1-2% Rebaudioside A . There are dried leaves and cut leaves for tea and powdered leaves that are 10-15 times saer as sugar. This resolve is not in cooking or tea. Then there is in powder form Excerpts: Steviosides, 40-95% Glycosides and Rebaudioside A. These products are usually 200-300 times saer as sugar. The higher the level of Rebaudioside A, the better the product. There are also clear and dark Liquid extracts of powdered leaves suspended in water, alcohol or glycerine. Avoid the white powder and liquid Stevia Stevia drops because they were heavily processed. Stevia ist hitzestabil und nicht wie Brems-down Saccharin und Aspartam und kann verwendet werden, fer das Kochen und Backen , Aber es funktioniert 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 zur Regulierung des Blutzuckerspiegel naterlich, und es ist eine wunderbare Art und Weise zu befriedigen Heiahunger nach S�aigkeiten mit Straffreiheit.

Sucanat

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

Thaumatin

ist eine Mischung aus intensivem, s�aem Proteine (thaumatins) extrahiert mit Wasser aus dem arils des Katemfe Frucht der westafrikanischen mehrjehrige Pflanze Thaumatococcus daniellii . Seine intensive S�ae wurde zum ersten Mal beschrieben Mitte des 19. Jahrhunderts von einem britischen Chirurgen in der Pharma-Journal (Daniell, 1855) .

Die thaumatins haben eine normale Ergenzung von Aminoseuren, abgesehen davon, dass Histidin nicht anwesend ist. Thaumatin wird gereinigt durch selektive Ultrafiltration, aber kleine Mengen von organischen Nicht-Protein-Verunreinigungen bleiben in der kommerziellen Produkt. Thaumatin Funktionen vor allem als Geschmacksversterker und Modifier und weniger als ein hoher Intensitet, sehr kalorienarmen S�astoff, 2000 - 3000 s�aer als Zucker. Die S�ae ist naterlich und intensiv. Es ist wasserloslich, hitzestabil, nicht fordern Karies und verfegt eber wirksame Eigenschaften Maskierung. Aufgrund seiner Eigenschaften flavoring es wird heufig in Kombination mit anderen S�astoffen. Peculiar: die Wahrnehmung von S�ae in Sedafrika verzogerte sich in Auftreten und liquoice-wie Nachgeschmack. Es ist erheltlich als gefriergetrocknet Granulat oder Pulver.
Klinische Studien haben gezeigt, keine Toxizitet oder Mutagenitet und keine allergieauslosenden oder teratogene Wirkungen wurden zur Kenntnis genommen. Es ist im Stoffwechsel durch den Korper wie jedes andere Protein. Thaumatin ist GRAS in den USA genehmigt und in Europa als E957, Japan und den meisten Lendern als Geschmacksversterker und S�aungsmittel.

Turbanado

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

Tagatose

ist eine neue Millenium-2001 Markteinfehrung - niedrige Kohlenhydrat funktionelle S�aungsmittel, sehr ehnlich zu Fructose in der Struktur. Es ist ein naterlich vorkommendes monosaccharide und kann gefunden werden in einigen Milchprodukten. In einem patentierten Verfahren, Tagatose erhelt man durch industriell hydrolyzing Laktose in Glukose und Galaktose. Die Galaktose wird dann isomerisierte unter alkalischen Bedingungen durch Zugabe Kalziumhydroxid. Tagatose hat einen Geschmack und Textur ehnlich wie Saccharose oder Tische, Zucker, sondern ist weniger s�a. Aber es ist anders metabolisiert, hat eine minimale Auswirkung auf Blutzucker und Insulin Ebenen und bietet dareber hinaus ein prebiotic Wirkung. Tagatose eignet sich besonders als Geschmacksversterker oder als niedrige Kohlenhydrat sweetener.

In der US-Tagatose ist GRAS klassifiziert , in the EU as Novel Food and is also used as a general-purpose sweetener in Korea, Australia and New Zealand. Extensive human testing has been conducted on tagatose to ensure its safety and human tolerance. With higher quantities mild gastrointestinal discomfort such as gas , bloating and laxation may occur as with other low digestible carbohydrates.

For all its potential in many foods and beverages, Tagatose is not likely to be found on the supermarket shelf anytime soon, it was manufactured and marketed worldwide by the German Company SweetGredients, a spin-off of a major Sugar company, which had licensed production to other companies but "moth-balled� the project in 2006. That raises the question why � does this company know something about the long-term effects of Tagatose ingestion? After all , the highly processed Tagatose is hardly a natural product and it hasn�t been around for a long time. Eventually, because of its commercial potential, Tagatose is likely to reach the market at large by some other company and Tradename. It can be used as functional sweetener and/or flavor enhancer in ready-to-eat cereals, diet soft drinks, health bars, frozen yogurt/nonfat ice cream, soft confectionary, hard confectionary, frosting and chewing gum.

 

Meet the Author: http://www.vitalityconcepts.com

HRG@D4VC.com

References / Bibliography: see in Part 1

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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