TESTIMONY OF THE DAY
Keto Cleanse Testimony: “I am on day 6 of the Keto Cleanse. I was able to buy all the recommended supplements. It’s amazing to me how great I’m sleeping and how good I feel!
I’ve been one that woke up thinking of breakfast for most of my adult life. I would get so frustrated because half way through church I couldn’t focus because I was so hungry. This past week not only did I make it through church focused, I was able to fix the families meal and sit down with them and eat. My patience is returning. I am a fast track college student, and my brain fog has cleared and i am able to sit and study for 2 1/2 hours w/o realizing it.
My joints are feeling better, and I know it’s just up from here! It has not been hard! I’ve lost 6 1/2 pounds in 6 days! Ty so much for pouring your heart and soul into helping people be healthy!” – Cynthia
Dietary fructose is present primarily in sugar, high fructose corn syrup, honey, agave and fruit.Americans most frequently ingest fructose from sucrose (table sugar), which is 50% fructose and 50% glucose bonded together, high fructose corn syrup (HFCS) is about 55% fructose, honey is also 55% fructose. Agave, while ‘natural’ 90% fructose…NOT a health food! I was given this agave to sample and I didn’t even want to donate this fructose laden condiment. People that need food donations don’t deserve to have metabolic diseases either!
The average American in 1960 consumed 2 tsp of sugar/day. In 2011 it is over 65 tsp every day!
Fructose consumption accounts for approximately 10.2% of total calories, EMPTY calories I might add. No wonder we have a problem with the rise in cancer, diabetes, liver disease, obesity.
All sugars can be made into triglycerides, a form of body fat; however, once you start the process of fat synthesis from fructose, it’s hard to stop it.
Our liver is like a ‘traffic cop’ that coordinates what we eat including sugars. It turns sugars into energy (if you are active), triglycerides, and cholesterol. Triglycerides are mainly formed in the liver. It is the liver’s job, when it encounters glucose, to decide whether the body needs to store the glucose as glycogen, burn it for energy or turn the glucose into triglycerides. Even if you are an athlete, burning sugar for energy is an inefficient and limiting source of energy. This is why marathon runners “Hit the Wall.” Your liver can only store 60-90 grams of carbs at a time.
Fructose, on the other hand, enters this metabolic pathway downstream, bypassing the ‘traffic cop’ and flooding the metabolic pathway. It basically sneaks into the rock concert without a ticket. This ‘dumping of fructose’ contributes to lots of triglyceride synthesis. So, in the end fructose gets made into fat VERY easily! This also causes ‘fatty liver disease.’
I am seeing this problem in small children now, not because they are drinking alcohol…they are drinking massive amounts of juice! If you imagine our traditional culture, fruit is a seasonal summer food when we were most active. We didn’t have semi trucks shipping in oranges from other countries to a factory squeezing all the fructose out to form a sweet drink. Eating an orange is fine, but drinking 6 of them in a 8 ounce glass is too hard on our children’s liver. Different types of fruit have different levels of fructose too. Rhubarb is very low in fructose, where tropical fruits like bananas are very high (see the charts on fruits in all of my books).
Fructose also has no effect on our hormone Leptin, which tells us to stop eating AND interferes with Ghrelin, which is our hunger hormone. To read more go to HORMONE charts in Secrets to a Healthy Metabolism.
Antioxidants are natural defenses against oxidative stress and may reverse or protect against advanced liver damage. To read more on what are the best antioxidant supplements, check the Supplement Chapter in Secrets to a Healthy Metabolism , which discusses when and how much to take.
- 2 (8 oz) packages cream cheese
- 1 egg
- ¾ cup Swerve confectioners
- 1 tsp stevia glycerite
- ½ tsp vanilla extract
- ¼ tsp Celtic sea salt
- 3 cups chopped fresh rhubarb
- 1 cup almond flour
- ¼ tsp Celtic sea salt
- 1 tsp baking powder
- 4 egg whites
- 3 TBS VERY COLD organic butter (cut into pieces)
- Preheat oven to 400 degrees F. Beat cream cheese, egg and natural sweetener in a large mixing bowl until smooth. Stir in vanilla and salt. Fold in rhubarb. Pour rhubarb mixture into casserole dish.
- To make the biscuits, place the whites into a bowl or stand mixer and whip egg whites until very fluffy and stiff. In a separate medium bowl, mix the baking powder into the almond flour. Then cut in the butter and salt (if the butter isn't chilled, the biscuits don't turn out). Gently fold in the dry mixture into the whites. Form into 2 inch round biscuits making sure the butter stays in separate clumps.
- Place the biscuits onto the rhubarb mixture in the casserole dish.
- Bake for 12-15 minutes.
Traditional Cobbler = 327 calories, 25g fat, 2g protein, 65.7g carbs, 2g fiber
“Healthified” Cobbler = 116 calories, 8g fat, 7g protein, 4.5g carbs, 1g fiber
(62% fat, 24% protein, 15% carbs)
NUTRITIONAL COMPARISON (per cup)
Rhubarb = 26 calories, 5.5g carbs, 2.2g fiber (1.3 grams of fructose)
Banana = 200 calories, 51g carbs, 6g fiber (28 grams of fructose!!!)
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