You Are What you Eat..So what wrong with sugar, wouldn`t I just be sweeter

So people ask me, “What’s wrong with sugar”? There are problems with all refined sugar, so if you are looking for a sweetener, a source of unrefined glucose is what is best. I hope the following information can help you understand why. If not there are lots of places on the internet where you can get additional information. However, once you read this I hope you will be able to steer away from the most harmful substitutes that are being marketed.

The first is high fructose corn syrup/corn syrup. This stuff is made from corn. It is hard to find any processed food today without some high fructose corn syrup. If you buy any refined foods, please sure to read the label. Sometimes the list is very long, but please start looking for “high fructose corn syrup”. If you see it as an ingredient, don’t buy the product. As for the other ingredients, a good guide is if you can’t pronounce it, don’t eat it.

Back to high fructose corn syrup. To make high fructose corn syrup involves fermenting and fungus and chemical tweaking. Two of the enzymes used to make high fructose corn syrup are alpha-amylase and glucose-isomerise which have been genetically modified. So this substitute for sugar is made with genetically modified corn and then processed with genetically modified enzymes. No resembles to the corn syrup of our grandparents.

There is another reason to avoid high fructose corn syrup because fructose must be metabolized in the liver. Recent research on animal studies has shown that a high fructose diet causes the liver to be plugged with fat. The more this happens the less functional the liver is. Since the liver of a child with autism is already heavily compromised with heavy metal toxicity it is already overloaded. It is an extra risk to your child to give them any fructose. Glucose can be metabolized by any every cell in the body so does not have this extra risk.

I know this is hard. I have a very sweet tooth and I carry the extra abdominal fat to prove it. I am trying to break this habit myself and it is not easy. Some days, I really believe I am addicted to it. I have started to treat it as if I was addicted to it. So I make my daily commitment. So far, so good, today.

Another substance on the market is Aspartame, this is what is in NutraSweet and Equal. Aspartame causes the most adverse reaction reported to the FDA. Some of these reactions are very serious. Aspartame is made up of three chemical: aspartic acid, phenylalanine and methanol. Hardly things that make you feel that you are adding to your child’s health status. There are numerous documented references for the damage that these chemicals create. If I have not convinced you, I urge to do your own research.

Splenda is advertised as a safe alternate to aspartame. Splenda is not a natural sugar without calories. Splenda is made from sugar and chlorine. The sweetness of Splenda comes from a cholorcarbon chemical that contains 3 atoms of chlorine in every one of its molecules. This compound was named “ sucralose, to create the illusion that it is natural like sucrose. Splenda is not good for children or you.

 Everyone needs to know that there is a difference between sugars, natural sugar, refined sugar and corn syrup and of course artificial sugars. If it is natural it can be used by the body, if it is not, it cannot.

What about Truvia. No long term research has been done on it but it is not a whole food, thus it is not your healthiest choice.

Organic Sugar is processed free from harmful chemicals, preservatives or any bleaching agents. It is nutritionally rich and retains all natural mineral and vitamins present in sugarcane juice. It is grown without pesticides, herbicides, and genetically modified organisms. It is fine as a once in awhile treat but for a child with autism it is best to stay away from even organic sugar as it will prevent the gastrointestinal tract from healing.

Evaporated Cane Juice is similar in that it is derived from sugar cane, has the same calories as sugar but is less processed and retains vital nutrients. However it should also only be used in moderation.

What is a parent to do? The body needs sugar. Hopefully you will get those sugars from fruits, milk replacers, and vegetables whenever possible.

Stevia is a unique plant that is native to rain forest of Northeastern Paraguay. It has 300 times the sweetness of sugar without carbohydrates, calories and has a glycemic index of zero (inulin fiber is added). It also contains vitamins, minerals and phytonutrients. It has claims for many health benefits.

Xylitol is a high grade sugar free sweetener derived from trees/plants (fibrous vegetables, fruit, corn cobs, mushrooms, lettuce, birch bark, etc) It has a glycemic index of 7 compared to sugar’s 100. It is a natural insulin stabilizer and is safe for diabetics and is anti-bacterial. It also has showed to reduce dental cavities. Importantly for persons with autism it is not digestible by yeast; therefore it is a good alternative for person with Candida issues. Because of this it is not a good replacement for yeast bread recipes. Our body produces a small amount of xylitol from other foods sources. This is important because it is not an artificial substance to our body. If you decide to use this, it is a cup for cup replacement for sugar in recipes. The children and the rest of your family won’t know the difference.

Raw honey is antiviral, antifungal and antibacterial and contains acids, protein, enzymes, vitamins, minerals and pigments. It must be manually processed to retain all these values. It does have a glycemic index of 55, so use in moderation.

Maple Syrup is a favorite of mine. It is made from the sap of black, red or sugar maple trees. It takes 30-40 gallons of sap to make one gallon of maple syrup. It is rich in trace minerals manganese and zinc which are important in immune health. It contains fewer calories than honey however it cannot be considered raw because it needs to be boiled down at a temperature of 200 degree or higher. It has a glycemic index of 54.

Molasses is the by product from processing sugar cane or sugar beet into table sugar. Its glycemic index is 55 and is consider a safe alternate and has many minerals. There are three grades of molasses, however since I do not use it, I have not studied it. I would appreciate if one of my readers could tell us about it.

Brown Rice Syrup is a liquid sweetener often found in health food stores. It has a glycemic index of 20. It is not recommended for diabetics as it comes from maltose which is known to cause small spikes in blood sugar. It is good for persons who want a whole food natural sweetener. I cannot recommend it for persons with autism as it sometimes contains gluten; however you can look for “gluten-free” label.

Agave Nectar has been getting a lot of attention and controversy. As with most sweeteners, if you use too much it can be bad for your health. You need to ensure that you buy from a good source. Make sure that it is `certified organic`` Just as maple syrup cannot be fully raw because it is boiled so agave nectar cannot truly raw either. However if it is boiled under 118 degree it can be labelled raw. Look for the darker version as these are heated at a lower temperature for a longer period of time. Agave plants are actually succulents similar to the Aloe Vera. It is very convenient to use, it pours evenly even when cold, blends and dissolves easily. We use it when we make pancakes. They are so sweet than the boys never put any topping on them, neither do I.

Malitol and Erythitol are two popular sweeteners at health foods stores. We do not recommend for home baking but there are some good products that use these for sweetening. Malitol is a sugar alcohol it has fewer calories than table sugar and does not promote tooth decay. It has a glycemic index of 50. Erythitol is another sugar alcohol which occur natural in fruits and fermented foods. It is almost as sweet as sugar but is almost non-caloric and does not affect blood sugar levels, nor promote tooth decay. It glycemic index is 0 and it is excreted unchanged in the urine. It is a common ingredient in sugar free chocolates.

Well there you have it. I am sure that this is more than you ever wanted to know about sugar and sugar substitutes, but if you want to go sugar free and if you child with autism has gastrointestinal issues both you and he will be happier if you do. Not at first because it is hard to give up something that tastes so sweet but once the carvings begin to die off and especially if you can satisfy that carving with something that is healthier for you. If you try one of these sweeteners let me know what you think.

Here is a nice recipe for you to try. It is Cranberry Pear Bake. It is easy and you can change it around by using different fruits or a fruit and vegetable combination.

2 kg of pears/apples etc- peeled and cubed

1 cup of cranberries/ other berries/ raisins

5 Tablespoons of lemon juice

¼ cup of water

½ cup of Xylitol (or your other favorite sweetener)

Cinnamon

Mix pears, cranberries, lemon juice, water and sweetener in a baking dish. Sprinkle with cinnamon and cover. Bake at 375 degrees for 1 hour, stirring after 30 minutes. Enjoy