Natural Alternatives to Sugar
Natural Alternatives to Sugar

Author: Dr Marilyn Glenville Phd

Publisher: Lifestyles Press

Published: 2016

Total Pages: 158

ISBN-13: 9780993543104

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Natural Alternatives to Sugar will show you how to quit sugar without any cravings. The vast majority of us are addicted to sugar, there is evidence to show that our bodies react to it much as they do to crack cocaine, so it's no wonder we find it so hard to stick to a no sugar diet. And the more sugar we have, the more our bodies crave as they become sensitized. Sadly, food manufacturers, the media and even the health service have helped to ladle more and more sugar into our diet. Given this it's no wonder we love sugar but unfortunately our bodies don't. The overload of sugar in our diet is putting our health and even our lives at risk. Even moderate sugar intake on a regular basis can create or exacerbate a huge number of conditions. Quite apart from heart disease, cancer and Alzheimer's, sugar is implicated in fungal infections, mood swings, mucous production, low energy and libido, brain fog and memory problems, inflammation and general lowered immunity It's time to ditch the sugar and save our bodies; time to beat sugar cravings and learn how to eat real food, rather than empty, harmful calories by adopting a no sugar diet. Without sugar in your diet, you will feel better, brighter, clearer in mind and body. You will protect yourself from a large number of serious health conditions and many old aches, pains and niggling health concerns may disappear as if by magic. Once your blood sugar levels stabilize, you will have more energy and you will undoubtedly sleep better. You will also notice a huge array of cosmetic effects - losing sugar will gain you a slimmer body and a clearer, brighter complexion. Backed by scientific references, Natural Alternatives to Sugar answers questions such as: What do we mean by 'sugar'? What effects does sugar have on our health? Is sugar really to blame for the increase in heart disease, cancer, diabetes and obesity? Are any forms of sugar safe to eat? Are there any good substitutes or alternatives to sugar? If we do cut out or reduce sugar, with what do we replace it? Can supplements help curb cravings? A simple 4-week sugar detox plan If you've been wondering how to quit sugar without the cravings this book will show you how. To live healthy, happy and long lives it is absolutely essential that we get to grips with our sugar habit. Marilyn Glenville has been warning about the risks of sugar since she published her first book back in 1997. Sugar, she warns, is largely to blame for the obesity and Type 2 diabetes crises we have, both in the UK and around the world. In addition, sugar is a contributing factor in cancer, Alzheimer's and dementia, and heart disease. It is strongly linked with our rising levels of stress and also premature ageing. This clear, straight-talking book from one of the UK's leading nutritional experts sets the record straight. Natural Alternatives to Sugar is your essential guide on how to quit sugar and live a no sugar diet. It offers a 4-week sugar detox plan and also a gentler plan for easing sugar out of your life. Sugar-free recipes show that you can have your (sugar-free) cake and eat it too, while a Resources section gives information on where to go for further support on your sugar-free journey.

Sweeteners and Sugar Alternatives in Food Technology
Sweeteners and Sugar Alternatives in Food Technology

Author: Kay O'Donnell

Publisher: John Wiley & Sons

Published: 2012-07-13

Total Pages: 577

ISBN-13: 1118373979

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This book provides a comprehensive and accessible source of information on all types of sweeteners and functional ingredients, enabling manufacturers to produce low sugar versions of all types of foods that not only taste and perform as well as sugar-based products, but also offer consumer benefits such as calorie reduction, dental health benefits, digestive health benefits and improvements in long term disease risk through strategies such as dietary glycaemic control. Now in a revised and updated new edition which contains seven new chapters, part I of this volume addresses relevant digestive and dental health issues as well as nutritional considerations. Part II covers non-nutritive, high-potency sweeteners and, in addition to established sweeteners, includes information to meet the growing interest in naturally occurring sweeteners. Part III deals with the bulk sweeteners which have now been used in foods for over 20 years and are well established both in food products and in the minds of consumers. In addition to the "traditional" polyol bulk sweeteners, newer products such as isomaltulose are discussed. These are seen to offer many of the advantages of polyols (for example regarding dental heath and low glycaemic response) without the laxative side effects if consumed in large quantity. Part IV provides information on the sweeteners which do not fit into the above groups but which nevertheless may offer interesting sweetening opportunities to the product developer. Finally, Part V examines bulking agents and multifunctional ingredients which can be beneficially used in combination with all types of sweeteners and sugars.

Academy Of Nutrition And Dietetics Complete Food And Nutrition Guide, 5th Ed
Academy Of Nutrition And Dietetics Complete Food And Nutrition Guide, 5th Ed

Author: Roberta Duyff

Publisher: HarperCollins

Published: 2017-04-18

Total Pages: 817

ISBN-13: 0544520599

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The newest edition of the most trusted nutrition bible. Since its first, highly successful edition in 1996, The Academy of Nutrition and Dietetics Complete Food and Nutrition Guide has continually served as the gold-standard resource for advice on healthy eating and active living at every age and stage of life. At once accessible and authoritative, the guide effectively balances a practical focus with the latest scientific information, serving the needs of consumers and health professionals alike. Opting for flexibility over rigid dos and don’ts, it allows readers to personalize their own paths to healthier living through simple strategies. This newly updated Fifth Edition addresses the most current dietary guidelines, consumer concerns, public health needs, and marketplace and lifestyle trends in sections covering Choices for Wellness; Food from Farm to Fork; Know Your Nutrients; Food for Every Age and Stage of Life; and Smart Eating to Prevent and Manage Health Issues.

Eat Right 4 Your Type (Revised and Updated)
Eat Right 4 Your Type (Revised and Updated)

Author: Dr. Peter J. D'Adamo

Publisher: Penguin

Published: 1997-01-06

Total Pages: 428

ISBN-13: 1101042788

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THE NEW YORK TIMES BESTSELLING DIET BOOK PHENOMENON If you’ve ever suspected that not everyone should eat the same thing or do the same exercise, you’re right. In fact, what foods we absorb well and how our bodies handle stress differ with each blood type. Your blood type reflects your internal chemistry. It is the key that unlocks the mysteries of disease, longevity, fitness, and emotional strength. It determines your susceptibility to illness, the foods you should eat, and ways to avoid the most troubling health problems. Based on decades of research and practical application, Eat Right 4 Your Type offers an individualized diet-and-health plan that is right for you. In this revised and updated edition of Eat Right 4 Your Type, you will learn: • Which foods, spices, teas, and condiments will help maintain your optimal health and ideal weight • Which vitamins and supplements to emphasize or avoid • Which medications function best in your system • Whether your stress goes to your muscles or to your nervous system • Whether your stress is relieved better through aerobics or meditation • Whether you should walk, swim, or play tennis or golf as your mode of exercise • How knowing your blood type can help you avoid many common viruses and infections • How knowing your blood type can help you fight back against life-threatening diseases • How to slow down the aging process by avoiding factors that cause rapid cell deterioration INCLUDES A 10-DAY JUMP-START PLAN

Baking with Less Sugar
Baking with Less Sugar

Author: Joanne Chang

Publisher: Chronicle Books

Published: 2015-04-21

Total Pages: 203

ISBN-13: 1452139601

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Recipes for mouthwatering desserts with minimal refined sugar from the James Beard Award–winning pastry chef and author of Flour. Trust Joanne Chang—beloved author of the bestselling Flour and a Harvard math major to boot—to come up with this winning formula: minus the sugar = plus the flavor. The sixty-plus recipes here are an eye-opener for anyone who loves to bake and wants to cut back on the sugar. Joanne warmly shares her secrets for playing up delicious ingredients and using natural sweeteners, such as honey, maple syrup, and fruit juice. In addition to entirely new go-to recipes, she’s also revisited classics from Flour and her lines-out-the-door bakeries to feature minimal refined sugar. More than forty mouthwatering photographs beautifully illustrate these revolutionary recipes, making this a must-have book for bakers of all skill levels.

Naturally Sweet
Naturally Sweet

Author: America's Test Kitchen

Publisher: America's Test Kitchen

Published: 2016-08-23

Total Pages: 321

ISBN-13: 1940352584

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In this timely, unique cookbook, America's Test Kitchen tackles the monumental challenge of creating foolproof, great-tasting baked goods that contain less sugar and rely only on natural alternatives to white sugar. White sugar is one of the most widely demonized health threats out there, even more than fat, and consumers are increasingly interested in decreasing the amount of sugar they use and also in using less-processed natural sweeteners. But decreasing or changing the sugar in a recipe can have disastrous results: Baked goods turn out dry, dense, and downright inedible. We address these issues head-on with 120 foolproof, great-tasting recipes for cookies, cakes, pies and more that reduce the overall sugar content by at least 30% and rely solely on more natural alternatives to white sugar.

Sugarproof
Sugarproof

Author: Michael Goran

Publisher: Penguin

Published: 2020-09-01

Total Pages: 370

ISBN-13: 0525541209

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A leading childhood nutrition researcher and an experienced public health educator explain the hidden danger sugar poses to a child's development and health and offer parents an essential 7- and 28-day "sugarproof" program. Most of us know that sugar can wreak havoc on adult bodies, but few realize how uniquely harmful it is to the growing livers, hearts, and brains of children. And the damage can begin early in life. In his research on the effects of sugar on kids' present and future health, USC Professor of Pediatrics and Program Director for Diabetes and Obesity at Children's Hospital Los Angeles Michael Goran has found that too much sugar doesn't just cause childhood obesity, it can cause health issues in kids who are not overweight too, including fatty liver disease, prediabetes, and elevated risk for eventual heart disease. And, it is a likely culprit in the behavioral, emotional, and learning problems that many children struggle with every day. In a groundbreaking study, Goran's team conducted a detailed analysis of the sugary products that kids love and found that these yogurts, cereals, sodas, and juices often had more sugar than advertised and also contained different types of sugar than were being disclosed. Today's children are not just consuming more sugar than ever, but they are consuming sugars that are particularly harmful to them--and their parents don't even know it. The news is dire, but there is also plenty of hope. We can prevent, address, and even in many cases reverse the effects of too much sugar. In this guide to "Sugarproof" kids, Dr. Goran and co-author Dr. Emily Ventura, an expert in nutrition education and recipe development, bust myths about the various types of sugars and sweeteners, help families identify sneaky sources of sugar in their diets, and suggest realistic, family-based solutions to reduce sugar consumption and therefore protect kids. Their unique "Sugarproof" approach teaches parents to raise informed and empowered kids who can set their own healthy limits without feeling restricted. With a 7- and 28-day challenge to help families right-size sugar in their diets, along with more than 35 recipes all without added sugars, everyone can give their children a healthy new start to life.

Stevia Sweet Recipes
Stevia Sweet Recipes

Author: Jeffrey Goettemoeller

Publisher: Square One Publishers, Inc.

Published: 2014-01-23

Total Pages: 238

ISBN-13: 075705112X

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Stevia Sweet Recipes offers health-conscious readers over 165 kitchen-tested recipes that use Stevia—a calorie-free, nonglycemic herbal sweetener—in place of refined sugar or artificial sweeteners. Enjoy the author’s many creative dishes, from healthy breakfast shakes to sensational salads to luscious desserts, while learning how to use this amazing herb in your own treasured family dishes. Soon you’ll be sweetening all your foods the natural way, with Stevia.

Sweeteners
Sweeteners

Author: Theodoros Varzakas

Publisher: CRC Press

Published: 2012-05-14

Total Pages: 479

ISBN-13: 143987672X

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Sweeteners: Nutritional Aspects, Applications, and Production Technology explores all essential aspects of sugar-based, natural non-sugar-based, and artificial sweeteners. The book begins with an overview presenting general effects, safety, and nutrition. Next, the contributors discuss sweeteners from a wide range of scientific and lifestyle perspectives. Topics include: The chemistry and functional properties of monosaccharides, oligosaccharides, polysaccharides, and sugar polyols Analytical methodologies for determining low-calorie nonnutritive sweeteners Honey, syrups, and their physicochemical aspects and applications Sweeteners such as "sykin" and raisin, prune, apple, and grape juice concentrate Quality control, production, handling, storage, safety, legislation, and risk assessment of sweeteners The impact of sweeteners and sugar alternatives on nutrition and health Environmental and health concerns from the use of genetically modified (GM) herbicide-tolerant sugar beets and GM high fructose corn syrup Inulin and oligofructose as soluble dietary fibers derived from chicory root As manufacturers strive to produce healthier and safer products with better taste, new avenues of inquiry are opening up with respect to both the sources and the processing of sweeteners. This volume provides a solid starting point for researchers and product developers in the food and beverage industry.

Sweeteners and Sugar Alternatives in Food Technology
Sweeteners and Sugar Alternatives in Food Technology

Author: Helen Mitchell

Publisher: John Wiley & Sons

Published: 2008-04-15

Total Pages: 434

ISBN-13: 0470995998

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Sugar replacement in food and beverage manufacture no longer hasjust an economic benefit. The use of ingredients to improve thenutritional status of a food product is now one of the majordriving forces in new product development. It is thereforeimportant, as options for sugar replacement continue to increase,that expert knowledge and information in this area is readilyavailable. Sweeteners and Sugar Alternatives in Food Technologyprovides the information required for sweetening and functionalsolutions, enabling manufacturers to produce processed foods thatnot only taste and perform as well as sugar-based products, butalso offer consumer benefits such as calorie reduction, dentalhealth benefits, digestive health benefits and improvements in longterm disease risk through strategies such as dietary glycaemiccontrol. Part I of this comprehensive book addresses these healthand nutritional considerations. Part II covers non-nutritive,high-intensity sweeteners, providing insights into blendingopportunities for qualitative and quantitative sweetnessimprovement as well as exhaustive application opportunities. PartIII deals with reduced calorie bulk sweeteners, which offer bulkwith fewer calories than sugar, and includes both the commerciallysuccessful polyols as well as tagatose, an emerging functional bulksweetener. Part IV looks at the less well-established sweetenersthat do not conform in all respects to what may be considered to bestandard sweetening properties. Finally, Part V examines bulkingagents and multifunctional ingredients. Summary tables at the endof each section provide valuable, concentrated data on each of thesweeteners covered. The book is directed at food scientists andtechnologists as well as ingredients suppliers.