How many of the consumers of white sugar are aware that they are eating a mixture containing lime, resins, ammonia, various acids and "traces" of sugar beets?
Produced in this way, industrial sugar is a "dead" product, harmful to our body. This is due to its laborious manufacturing, largely intended to make it presentable in the eyes of the "refined" consumer.
The starting product is triturated (beetroot or sugar cane), the resulting substance is then treated with quicklime, i.e. it is cooked with lime milk, in which the noble components of the vegetable (albumin and minerals) precipitate, destroyed by the alkaline and heat reaction.
The main chemicals used in the production of sucrose (sugar) are quicklime as a purifier and sulphites as a whitener.
The last process, refining, takes place using carbonic acid, sulfuric acid and other no less harmful substances (calcium carbonate), even if they remain in part in the sugar.
The use of indanthrene blue or rather E130 was banned in 1977, if anyone thinks it is still used, a simple and inexpensive laboratory analysis will suffice, followed by a fine complaint for food fraud.
CMQ better to avoid using it for other reasons, for the teeth and the fermentations it produces in the intestine.
Stevia is recommended instead of sugar.
What could further convince us to remove refined sugar (white sugar) from our diet?
Perhaps knowing that it does not provide any vitamins or trace elements?
On the contrary, to allow its absorption, the body must invest a large part of its resources in group B vitamins (it should be remembered that the growing increase in depression and nervous breakdowns is largely due to the lack of vitamins B1 and B5) .
Or knowing that refined sugar performs a de-mineralizing and decalcifying action, and that it favors the fermentation processes with a consequent increase in bacterial flora that is toxic to the intestine.
Or that it is the real cause of the increase in diabetics in industrialized countries.
Even our endocrine system is unbalanced by the introduction of this element, which does not exist in nature, and consequently our mood is affected.
Sugar is also not good for the figure and now, surprisingly, it would also be the main cause of the hated wrinkles, it is the various effects of "glycation" - this is the scientific name of the phenomenon.
In fact, it seems that it is deposited in the proteins of the skin, decreasing its elasticity (it attacks the collagen fibers and elastin, stiffening) and increasing the formation of wrinkles, skin relaxation and damage from photoaging and these are the main and first ailments up to currently recognized by the official medicine of the damages of refined sugar.
This does not mean that we have to give up the pleasures of the throat altogether: we can replace industrial desserts with artisanal products prepared with Stevia, malt, agave or acacia juice, fructose or honey.
The increase in blood sugar levels has been studied by dr. Antonio Convit, a psychiatrist at New York University.
He examined 30 healthy subjects between 53 and 86 years of age. The tests involved an MRI of the subjects' brains, a series of cognitive tests and an examination to check their ability to remove glucose from the blood.
Those with particularly high sugar levels performed the worst on the memory test, and their hippocampus was smaller. The study was published in the journal "Proceedings of the National Academy of Sciences" (PNAS) and reported by LeScienze.it.
The problem of impaired sugar tolerance in the elderly is a very serious one. It is precisely with the increase in age that the number of people suffering from senile diabetes increases. The fact is that we tend to blame the problem on age, while in our opinion the hippocampus atrophies because the presence of refined sugars in the diet is toxic. It's just a wrong diet, because it's too rich in cereals, that causes a lot of damage to the brain, and not only that.
The research completely debunks the belief that "sugar is good for the brain" evidenced by many advertisements linked to the producers of refined sugar.
The WHO guidelines recommend a reduction of the sugar intake to 5% of the total caloric intake, with the consequent reduction of the incidence of problems such as overweight, obesity and diabetes.
Using fruit, honey and pure extracts of Stevia RebA (!not stevioside!) in food and drinks is a good and cheap alternative.
WHAT IS STEVIA?
The leaves of Stevia Rebaudiana Bertoni, used all over the world since ancient times in medicine and as a sweetener for drinks, is the natural calorie-free sweetener that sweetens 350 times compared to sugar, essential for those who want a reduction in sugar and calories, to who has diabetes, for weight management and who wants a healthy lifestyle.
Several studies show the high purity of Stevia RebA, in addition to reducing sugar consumption and caloric intake, they are safe and suitable for human consumption, are not cariogenic, do not affect blood pressure, have no impact on the intestinal microbiota and support a reduction in postprandial blood glucose.
The difference between Sant'Egle's Stevia RebA and all the low-end shelf products, where you read Stevioside on the label
Stevioside and Rebaudioside are the sweet components of Stevia.
If the plant is refined, a white powder or a clear liquid is obtained.
Stevioside is the first extraction and has a maximum purity of 90° with an aftertaste of licorice. Its sweetening power is 180 times that of sugar, i.e. 1 g of Stevioside is equivalent to 180 g of white sugar.
A second extraction from stevioside allows to obtain and isolate Stevia Rebaudioside A, also known as Rebaudiana.
Rebaudiana A is 97% pure, it has no licorice aftertaste and its sweetening power is 350 times that of sugar, i.e. 1 g of Rebaudioside is equivalent to 350 g of white sugar.
The Stevia RebA of Sant'Egle is therefore the purest one WITHOUT THE UNPLEASANT FLAVOR OF LICORICE.
We offer it in 20ml packs with dropper or the 500ml refill.
3 drops are equivalent to 1 teaspoon of sugar
the 20 ml pack is equivalent to 700 g of sugar
If you want to know more, here you will find two videos and a dedicated site with lots of recipes to eliminate sugar from your kitchen
JAMS WITHOUT ADDED SUGAR
If you don't eat a jam whose sweetness is given by sugar instead of fruit fructose, here are the new compotes of only organic fruit to choose from the flavors: strawberry, peach, cherries and apricot.
The taste of real fruit, picked at the right moment from the tree. Order here!
RAW, UNFILTERED ORGANIC HONEY WITH ROYAL JELLY AND PROPOLIS
We have a small production, as nature creates it, without forcing the bees, without the use of antibiotics and mechanical interventions. This is why our honey isn't there every year. If the season is dry, we leave all the honey to our bees, so that they raise their young properly.
A non-microfiltered honey: Honey is filtered only to retain impurities, leaving the natural particles that compose it in the honey, one of which is pollen;
A Non-industrial honey: although human intervention is necessary from extraction to placing in jars, our products do not undergo industrial manufacturing processes (such as pasteurization, microfiltration, pumping at high revolutions, etc.)
The result? an overbearing and sincere flavor that you have never tried.
Anyone who really loves you knows you don't want sugar in your coffee. Cit. Grandmother
These are my recommendations. Take care of yourself and the people you love. Erika
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