brown rice syrup? - Splenda Sweetener

[Guest guest]

For those of you looking for sugar substitutes, what do you think

about Splenda ? Less than 1g carbs, no calories - made of

dextrose,maltodextrin and sucralose.

 

 

Gettingwell, " Alobar " <alobar@b...> wrote:

>

> -

> <annhope1@a...>

> <Gettingwell>

> Monday, December 10, 2001 7:20 AM

> Re: brown rice syrup?

>

>

> > <<Brown rice syrup is my

> > fav'rite. :-) Many of the health bars(clifbar,etc.)have it

included.

> > Very tasty and said to have very little effect on glucose levels.

>>

> >

> > JoAnn,

> >

> > Rice is high on the glycemic index and syrup is just a thick carb

form of

> a

> > substance that is turned to sugar in the body. Put those two

together

> ....

> > I think they use brown rice syrup in health foods to encourage

eating more

> > " natural " products. If I were going to eat a health bar I would

certainly

> > want the best products in it... but... the bottom line is, its

turned into

> > and used as sugar in the body as the level of carbs are high.

Also, they

> > don't list what is in the rice syrup itself. If you read the

labels on

> most

> > maple syrups on the market you will see corn syrup listed first,

maple is

> > just a flavoring. I just looked on my Pure maple syrup container

and the

> > carbs listed were 53 for one serving. If I'm going to eat syrup,

I

> certainly

> > want the purest but I still know that its a form of

glucose/sucrose, etc

> once

> > in my body. It will definately have an effect on blood sugar.

> > For those you who tried Stevia and don't care for the taste, I

tried 3

> > brands of Stevia and I found the taste not suitable. I finally

came

> across a

> > liquid type that really tastes great.. no bitter, licorice taste.

I order

> it

> > from Herbal Healer Acad.off their web site.

> > Terri

> >

>

> Below I have appended a series of snippets from an

interesting

> website (URL at end) about carbohydrates & insulin. I found the

URL on one

> of my health lists (probably this one) but did not note the

source. The web

> page is a a transcription of a long talkby Ron Rosedale, M.D.

While reading

> the website in entirety is something which I heartily recommend, I

extracted

> a lot of the info (a readerr's Digest " condensed version) for my ex-

wife who

> likes me to extract ealth sites for her & felt it might be useful

to those

> on this list who want more detail than just an URL.

>

> I cringe whenever I see the list of ingredients on so-

called health

> bars. They are packed with carbohydrates! This culture is on a

> carbohydrate binge & the results are disasterous! Many feel if

they find an

> " alternative " to sugar (like brown rice syrup) they are eating more

healthy.

> From what I have read, that is not the case. The trick is to get

the carbo

> intake down to much lower levels, ot just change the flavour of the

carbos.

>

> Alobar

>

>

>

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

~~~~~~

> Insulin sensitivity is going to start being determined from the

moment the

> sperm combines with the egg. If your mother, while you were in the

womb was

> eating a high carbohydrate diet which is turning into sugar, we

have been

> able to show that the fetus in animals becomes more insulin

resistant. Worse

> yet, they are able to use sophisticated measurements, and if that

fetus

> happens to be a female, they find that the eggs of that fetus are

more

> insulin resistant. Does that mean it is genetic? No, you can be

born with

> something and it doesn't mean that it is genetic. Diabetes is not a

genetic

> disease as such. You can have a genetic predisposition. But it

should be an

> extremely rare disease.

> One of the strongest stimulants of the sympathetic nervous system

is high

> levels of insulin. What does all of this do to the heart? Not very

good

> things.

> There was a study done a couple of years ago, a good, down to earth

nicely

> conducted study that showed that heart attacks are two to three

times more

> likely to happen after a high carbohydrate meal. They said

specifically NOT

> after a high fat meal. Why is that? Because the immediate effects

of raising

> your blood sugar from a high carbohydrate meal is to raise insulin

and that

> immediately triggers the sympathetic nervous system which will cause

> arterial spasm, constriction of the arteries. If you take anybody

prone to a

> heart attack and that is when they are going to get it.

> The way you control blood lipids is by controlling insulin. We

won't go

> into a lot of detail, but we now know that LDL cholesterol comes in

several

> fractions, and it is the small, dense LDL that plays the largest

role in

> initiating plaque. It's the most oxidizable. It is the most able to

actually

> fit through the small cracks in the endothelium. And that's the one

that

> insulin actually raises the most. When I say insulin, I should say

insulin

> resistance. It is insulin resistance that is causing this.

> Insulin is a so-called mytogenic hormone. It stimulates cell

proliferation.

> It stimulates cells to divide. If all of the cells were to become

resistant

> to insulin we wouldn't have that much of a problem. The problem is

that all

> of the cells don't become resistant. Some cells are incapable of

becoming

> very resistant. The liver becomes resistant first, then the muscle

tissue,

> then the fat. When the liver becomes resistant, what is the effect

of

> insulin on the liver, it is to suppress the production of sugar.

The sugar

> floating around in your body at any one time is the result of two

things,

> the sugar that you have eaten and how much sugar your liver has

made. When

> you wake up in the morning it is more of a reflection of how much

sugar your

> liver has made. If your liver is listening to insulin properly it

won't make

> much sugar in the middle of the night. If your liver is resistant,

those

> brakes are lifted and your liver starts making a bunch of sugar so

you wake

> up with a bunch of sugar.

> The next tissue to become resistant is the muscle tissue. What is

the

> action of insulin in muscles? It allows your muscles to burn sugar

for one

> thing. So if your muscles become resistant to insulin it can't burn

that

> sugar that was just manufactured by the liver. So the liver is

producing too

> much, the muscles can't burn it, and this raises your blood sugar.

> Well the fat cells become resistant, but not for a while. It is

only after a

> while that they become resistant. It takes them longer. Liver

first, muscle

> second, and then your fat cells. So for a while your fat cells

retain their

> sensitivity. What is the action of insulin on your fat cells? To

store that

> fat. It takes sugar and it stores it as fat. So until your fat

cells become

> resistant you get fat, and that is what you see. As people become

more and

> more insulin resistant, they get fat and their weight goes up. But

> eventually they plateau. They might plateau at three hundred

pounds, two

> hundred and twenty pounds, one hundred and fifty pounds, but they

will

> eventually plateau as the fat cells protect themselves and become

insulin

> resistant.

> As all these major tissues, this massive body becomes resistant,

your liver,

> muscles and fat, your pancreas is putting out more insulin to

compensate, so

> you are hyperinsulinemic and you've got insulin floating around all

the

> time, 90 units, more. But there are certain tissues that aren't

becoming

> resistant such as your endothelium, the lining of the arteries do

not become

> resistant very readily. So all that insulin is effecting the lining

of your

> arteries.

> If you drip insulin into the artery of a dog, there was a Dr. Cruz

who did

> this in the early 70's by accident, he was doing a diabetic

experiment and

> found out that the femeral artery that the insulin was being

dripped into

> was almost totally occluded with plaque after about three months.

The contra

> lateral side was totally clear, just contact of insulin in the

artery caused

> it to fill up with plaque. That has been known since the 70's, it

has been

> repeated in chickens, in dogs, it is really a well-known fact.

Insulin

> floating around in the blood causes a plaque build up. They didn't

know why,

> but we know that insulin causes endothelial proliferation, that's

the first

> step, it causes a tumor, an endothelial tumor.

> Insulin causes the blood to clot too readily. Insulin causes the

conversion

> of macrophages into foam cells, which are the cells that accumulate

the

> fatty deposits. Every step of the way, insulin's got its fingers in

it and

> is causing cardiovascular disease. It fills it with plaque, it

constricts

> the arteries, it stimulates the sympathetic nervous system, it

increases

> platelet adhesiveness and coaguability of the blood. Any known

cause of

> cardiovascular disease insulin is a part of. It influences nitric

oxide

> synthase. You produce less nitric oxide in the endothelium. We know

that

> helps mediate vasodilatation and constriction, i.e. angina.

> I mentioned that insulin increases cellular proliferation, what

does that do

> to cancer? It increases it. And there are some pretty strong

studies that

> show that one of the strongest correlations to breast and colon

cancer are

> with levels of insulin.

> Insulin is one of the first hormones that any organism ever

developed, and

> as I mentioned in genetics, things are built upon what was there

before. So

> all the other hormones we have in our body were actually built upon

insulin.

> In other words, insulin controls growth hormone. How does growth

hormone

> work? The pituitary produces growth hormone, and then it goes to

the liver

> and the liver produces what are called IgF 1 thru 4, there are

probably

> more. What does IgF stand for? Insulin-like growth factor. They are

the

> active ingredients. Growth hormone has some small effects on its

own, but

> the major growth factors are the IgF's that then circulate

throughout the

> body. Why are they called IgF's or insulin like growth factors?

Because they

> have an almost identical molecular structure to insulin. When I

said that

> insulin promotes cellular proliferation, it is because it cross

reacts with

> IgF receptors. So somewhere in the evolutionary tree, IgF's

diverged from

> insulin. Insulin can work very well all by itself, it doesn't need

growth

> hormone. Growth hormone can't do anything without insulin.

> Thyroid-how does thyroid work? The thyroid produces mostly T4. T4

goes to

> the liver and is converted to T3, mostly there, other tissues too,

but

> mostly in the liver. We are getting the idea that insulin controls

a lot of

> what goes on in the liver, and the liver is the primary organ that

becomes

> insulin resistant. When the liver can no longer listen to insulin,

you can't

> convert T4 to T3 very well. Usually in people who are

hyperinsulinemic with

> a thyroid hormone that comes back totally normal, it is important

to measure

> their T3. Their free T3 will just as often as not be low. Get their

insulin

> down and it comes back up.

> I hope that by now you have gotten the idea that high insulin

resistance is

> not very good for you. So now let's talk about what causes insulin

> resistance. We have been talking about high carbohydrate diets,

let's start

> talking about that a little bit more. Because that is what causes

insulin

> resistance. That is definitely what worsens it. Any time your cell

is

> exposed to insulin it is going to become more insulin resistant.

That is

> inevitable, we cannot stop that, but the rate we can control. An

inevitable

> sign of aging is an increase in insulin resistance. That rate is

variable,

> if you can slow down that rate you can become a centenarian, and a

healthy

> one. You can slow the rate of aging. Not just even the rate of

disease, but

> the actual rate of aging itself can be modulated by insulin. We

talked about

> some of the lower animals and there is some pretty good evidence

that even

> in humans we still retain the capacity to control lifespan at least

> partially. We should be living to be 130, 140 years old routinely.

> So let's talk about glycation. Everyone knows that oxygen causes

damage,

> but unfortunately, the press has not been as kind to publicize

glycation.

> Glycation is the same as oxidation except substitute the word

glucose. When

> you glycate something you combine it with glucose. Glucose combines

with

> anything else really, it's a very sticky molecule. Just take sugar

on your

> fingers. It's very sticky. It sticks specifically to proteins. So

the

> glycation of proteins is extremely important. If it sticks around a

while it

> produces what are called advanced glycated end products.

> That acronym is not an accident; it stands for A.G.E.'s. If you can

turn

> over, or re-manufacture the protein that's good, and it increases

the rate

> of protein turnover if you are lucky. Glycation damages the protein

to the

> extent that white blood cells will come around and gobble it up and

get rid

> of it, so then you have to produce more, putting more of a strain

on your

> ability to repair and maintain your body.

> That is the best alternative; the worst alternative is when those

proteins

> get glycated that can't turn over very rapidly, like collagen, or

like a

> protein that makes up nerve tissue. These proteins cannot be gotten

rid of,

> so the protein accumulates, and the A.G.E.'s accumulate and they

continue to

> damage. That includes the collagen that makes up the matrix of your

> arteries. A.G.E.'s are so bad that we know that there are receptors

for

> A.G.E.'s, hundreds of receptors for every macrophage. They are

designed to

> try to get rid of those A.G.E.'s, but what happens when a macrophage

> combines with an A.G.E. product? It sets up an inflammatory

reaction. We

> know that cardiovascular is an inflammatory process, any type of

> inflammation. You eat a diet that promotes elevated glucose, and

you produce

> increased glycated proteins and A.G.E.'s, you are increasing your

rate of

> inflammation of any kind. You get down to the roots, including

arthritis,

> headaches.

> When you start putting people on a diet to remedy all of this, my

practice

> is largely diabetes, so my patients are more concerned with their

blood

> sugar and their heart, things like that, but it is so common to

have them

> come back and tell me they used to have horrible headaches and now

don't

> have them anymore, or that they had a horrible pain in their

shoulder, or

> terrible Achilles tendonitis that they don't have any more. The

glycated

> proteins are making the person very pro-inflammatory.

> the term for glycation in the food industry is carmelization. They

use it

> all the time, that is how you make caramel. So the way we age is

that we

> turn rancid and we carmelize. It's very true. And that is what gets

most of

> us. If that doesn't get us, then the genetic causes of aging will,

because

> every cell in your body has genetic programs to commit suicide.

There are

> various theories for this, one is that if they didn't, virtually

every cell

> in your body would eventually turn cancerous. Whether those so-

called

> applopatic genes developed as a means to prevent cancer or not is

open to

> speculation but it is a good theory. We know that all cancer cells

have

> turned off the mechanisms for applotosis, which is the medical term

for

> chemical suicide. So we know that it plays a role.

> Somebody emailed me who had decided to do a little research. And

there are

> fifty-some essential nutrients to the human body. You know you need

to

> breathe oxygen. It gives us life and it kills us. Same with

glucose. Certain

> tissues require some glucose. We wouldn't be here if there were no

glucose,

> it gives us life and it kills us. We know that we have essential

amino acids

> and we have essential fatty acids. They are essential for life, we

better

> take them in as building blocks or we die. So what he did is he

took all the

> essential nutrients that are known to man and plugged it in to this

computer

> data bank and he asked the computer what are the top ten foods that

contain

> each nutrient that is required by the human body. Each of the fifty-

three or

> fifty-four, depending on who you talk to, essential nutrients that

there are

> were plugged in, and did you know that grains did not come up in

the top ten

> on any one.

> What is the minimum daily requirement for carbohydrates? ZERO. What

is the

> food pyramid based on? A totally irrelevant nutrient.

> Why do we eat? One reason is energy. That's half of the reason. It

is very

> simple, there are two reasons why we eat, one is to gather energy.

We need

> to obtain energy. The other essential reason is to replace tissue,

to gather

> up building blocks for maintenance and repair. Those are the two

essential

> reasons that we need to eat. We need the building blocks and we

need fuel,

> not the least of which is to have energy to obtain those building

blocks and

> then to have energy to fuel those chemical reactions to use those

building

> blocks. So what are the building blocks that are needed, proteins

and fatty

> acids. Not much in the way if carbohydrates. You can get all the

> carbohydrates you need from proteins and fats. So the building

blocks are

> covered by proteins and fats.

> What about fuel? That's the other reason we eat. There are two

kinds of fuel

> that your body can use with minor exceptions, sugar and fat. We

mentioned

> earlier that the body is going to store excess energy as fat. Why

does the

> body store it as fat? Because that is the body's desired fuel. That

is the

> fuel the body wants to burn and that will sustain you and allow you

to live.

> The body can store only a little bit of sugar. In an active day you

would

> die if you had to rely one-hundred percent on sugar. Why doesn't

your body

> store more sugar if it is so needed? Sugar was never meant to be

your

> primary energy source. Sugar is meant to be your body's turbo

charger.

> Another major effect of insulin on fat is it prevents you from

burning it.

> What happens when you are insulin resistant and you have a bunch of

insulin

> floating around all the time, you wake up in the morning with an

insulin of

> 90. How much fat are you going to be burning? Virtually none. What

are you

> going to burn if not fat? Sugar coming from your muscle. So you

have all

> this fat that you've accumulated over the years that your body is

very adept

> at adding to. Every time you have any excess energy you are going

to store

> it as fat, but if you don't eat, where you would otherwise be able

to burn

> it, you cannot and you will still burn sugar because that is all

your body

> is capable of burning anymore. Where is it going to get the sugar?

Well you

> don't store much of it in the form of sugar so it will take it from

your

> muscle. That's your body's major depot of sugar. You just eat up

your muscle

> tissue. Any time you have excess you store it as fat and any time

you are

> deficient you burn up your muscle.

> The receptors self-regulate. If you want to know if insulin

sensitivity can

> be restored to its original state, well, perhaps not to its

original state,

> but you can restore it to the state of about a ten year old. One of

my first

> experiences with this, I had a patient who literally had sugars

over 300. He

> was taking 200+ units of insulin, he was a bad cardiovascular

patient, and

> it only made sense to me that you don't want to feed these people

> carbohydrates, so I put him on a low carbohydrate diet. He was an

> exceptional case, after a month to six weeks he was totally off of

insulin.

> He had been on 200 some units of insulin for twenty-five years. He

was so

> insulin resistant, one thing good about it is that when you lower

that

> insulin, that insulin is having such little effect on him that you

can

> massively lower the insulin and its not going to have much of an

effect on

> his blood sugar either. 200 units of insulin is not going to lower

your

> sugar any more that 300 mg/deciliter. You know that the insulin is

not doing

> much. So we could rapidly take him off the insulin and he was

actually cured

> of his diabetes in a matter of weeks. So he became sensitive

enough, he was

> still producing a lot of insulin on his own, then we were able to

measure

> his own insulin and it was still elevated, and then it took a long

time,

> maybe six months or longer to bring that insulin down. It will

probably

> never get to the point of the sensitivity of a ten year old, but

yes, your

> number of insulin receptors increases, and the activity of the

receptors,

> the chemical reactions that occur beyond the receptor occur more

> efficiently.

> It has actually been shown by quite a number of papers that

resistance

> training for insulin resistance is better than aerobic training.

There are a

> variety of other reasons too. Resistance training is referringb

muscular

> exercises. If you just do a bicep curl, you immediately increase

the insulin

> sensitivity of your bicep. Just by exercising, and what you are

doing is you

> are increasing the blood flow to that muscle. That is one of the

factors

> that determines insulin sensitivity is how much can get there. It

has been

> shown conclusively that resistance training will increase insulin

> sensitivity.

> Chromium, it depends on who you are dealing with, but are we

talking about

> a diabetic patient which is supposed to be the topic of this talk,

yes, all

> my diabetics go on 1,000 mcg. Of chromium, some a little bit more

if they

> are really big people. Usually 500mcg for a non-diabetic.

> Carnitine? Carnitine is a shuttle. It takes fatty acids into the

cell. You

> can't burn fat without it. I say they should take as much carnitine

as they

> can afford.

> Co Q 10 is a biggie, it is involved in the energy production of all

cells.

> It protects the mitochondria from electron leakage and damage. Give

anywhere

> from 100 to 500mg, depending on the kind of Q10, some are more

absorbable

> than others.

> Vanadyl Sulfate is an insulin mimic, so that it can basically do

what

> insulin does by a different mechanism. If it went through the same

insulin

> receptors, then it wouldn't offer any benefit, but it doesn't, it

actually

> has been shown to go through a different mechanism to lower blood

sugar, so

> it spares insulin and then it can help improve insulin sensitivity.

On

> someone who I am trying to really get their insulin down I go 25mg

3X/day

> temporarily.

> B Vitamins are necessary in the conversion of all energy, so they

all get

> extra B Vitamins, usually in a multi.

> I put people on glutamine powder. Glutamine can act really as a

brain fuel,

> so it helps eliminate carbohydrate cravings while they are in that

> transition period. I like to give it to them at night and I tell

them to use

> it whenever they feel they are craving carbohydrates. They can put

several

> grams into a little water and drink it and it helps eliminate

carbohydrate

> cravings between meals.

> Animal proteins are fine and are good for you, but not the ones

that are

> fed grains. Grainfed animals are going to make saturated fat out of

the

> grains. Saturated fat in nature occurs to a very tiny degree. Not

in the

> wild there is very little saturated fat out there. If you talk

about the

> Paleolithic diet, we didn't eat a saturated fat diet. Saturated fat

diets

> are new to mankind. We manufactured a saturated fat diet by feeding

animals

> grains. You can consider saturated fat to be second generation

> carbohydrates. We eat the saturated fats that other animals produce

from

> carbohydrates.

> I would go 20% of calories from carbs. Depending on the size of

the person,

> 25 to 30% of calories from protein, and 60-65% from fat. You can get

> non-grain fed beef. Lasater beef is non-grain fed, and buffalo is

non-grain

> fed.

> There is a great deal of difference between a non-grain fed cow

and a grain

> fed cow. Non-grain fed will have only 10% or less saturated fat.

Grain fed

> can have over 50%. There is a big difference. A non-grain fed cow

will

> actually be high in Omega 3 oils.

> Other therapeutic doses of nutrients include:

> Elemental magnesium 300 to 400 depending on what their gut can

tolerate. I

> like I.V. magnesium to replenish them.

> Vitamin E, big fan of Vitamin E, I would go to 2000mg.

> Zinc, 30 to sixty mg, balanced with 2mg of copper per 15 mg of

zinc, usually

> 4mg of copper sebacate.

> Taurine: 1gm twice a day.

> Chromium 1000mcg

> Vanadium 25mg for about two to three months. Then down to 71/2 mg

three

> times a day, then I'll go down further, then I take them off

completely once

> they are better.

> They can have as much glutamine as they want and as much carnitine

as they

> can afford. The more the better

> I use gymnema sylvestre a lot.

> I like sardines if they will eat them. Sardines are a very good

therapeutic

> food. They are baby fish so they haven't had time to accumulate a

bunch of

> metal. They are smoked so they are not cooked and the oil is not

spoiled in

> them. You have to eat the whole thing. Not the boneless and

skinless. You

> need to eat all the organs and they are high in vitamins and

magnesium.

>

> http://www.dfhi.com/interviews/rosedale.html

[Guest guest]

-

" tk200192071 " <tk2001

 

Monday, December 10, 2001 2:10 PM

Re: brown rice syrup? - Splenda Sweetener

 

 

> For those of you looking for sugar substitutes, what do you think

> about Splenda ? Less than 1g carbs, no calories - made of

> dextrose,maltodextrin and sucralose.

>

 

I have no personal experience with splenda, but I do not trust it.

A quick websearch turned these links up.

http://www.holisticmed.com/splenda/

http://www.mercola.com/2000/dec/3/sucralose_dangers.htm

 

 

Why look for a substitute for sweeteners when the problem is the

craving for sweets? To put it another way, sugar is one way to

over-stimulate & jerk around serotonin levels. Bringing the diet back into

balance to eliminate the cravings will lead to health. Finding a substitute

drug for the addiction will only get rid of the markers (calories) for the

drug, but will not necessarily get rid of the underlying problems. One can

take a risk with products with no history & with studies of highly suspect

nature, or one can just teach oneself to eat more healthily. Sugar

addiction is like any other addiction. Not easy to turn around. No easy

quick fixes. But getting off the sugar, although difficult, is far better

(IMO) in the long run.

 

Alobar