Testimony of the Day
“OK…I realize this might be a little premature but here goes…I laughed yesterday! That is one thing that I noticed and really missed…I never laughed! So sad! I don’t even have all my supplements yet…still waiting on one. Sleep is better…about to try two patches of melatonin you suggested.
I’m pleased with the changes I’m seeing! Thank you! Kaye”
To get started on your path to health and healing, click HERE. I’d be honored to help you too!
Coconut sugar is a sweetener that has become very popular in the past few years. Man, I get a million questions about this sweetener. This sugar is derived from the coconut palm tree and is hyped as being more nutritious and lower on the glycemic index than sugar. Coconut sugar is made in a two-step process:
1. A cut is made on the flower of the coconut palm, and the liquid sap is collected into containers.
2. The sap is placed under heat until most of the water in it has evaporated.
Coconut sugar does maintain some of the nutrients found in the coconut palm. It is difficult to find exact data on this, but according to the Philippine Department of Agriculture, coconut sugar contains several nutrients. Most notable of these are the minerals iron, zinc, calcium, and potassium, along with some polyphenols and antioxidants that may also provide some health benefits. The reason it is lower on the glycemic index is because it also contains a fiber called inulin, which may slow glucose absorption.
Even though coconut sugar does contain some nutrients, you’d have to eat a ridiculous amount of it to really get any benefits from these nutrients. You would get a lot more from non-sweet foods. Coconut sugar has the same amount of empty calories as table sugar.
One of the big contributors to the aging process and development and perpetuation of degenerative diseases is Advanced Glycation End Product (AGEs) glycation. Glycation is where a chemical reaction occurs between proteins and either sugars, lipid peroxidation products (free radicals from oxidative damage), or the breakdown products of sugar. So sugar plays a big role in glycation as does oxidative damage (think PUFA oils and sugar inflammation). Glycation is the forming of sort of a crust around our cells. Many different studies have shown that this crust contributes to a wide range of diseases including diabetes, Alzheimer’s, heart disease, asthma, stroke, cataracts, glaucoma, PCOS, autoimmune disease and much more. So what role does fructose play here? Studies have shown that fructose enables glycation reactions ten times more rapidly than glucose!
So again, you may be thinking, “OK Maria, if I want to sweeten something a little, I will use coconut sugar since it seems less harmless than honey.” No! Let me surprise you with a tidbit: even though I see claims all over the web that coconut sugar is commendably fructose-free, 70 to 80% of it is made of sucrose, which is half fructose (and half glucose)! This essentially means that coconut sugar supplies the same amount of fructose as regular sugar, gram for gram.
Fructose can only be metabolized by the liver; glucose on the other hand can be metabolized by every cell in the body. Fructose raises triglycerides (blood fats) like no other food. Fructose bypasses the enzyme phosphofructokinase, which is the rate-limiting enzyme for glucose metabolism. Fructose is shunted past the sugar-regulating pathways and into the fat-formation pathway. The liver converts this fructose to fat, which, unfortunately, remains in the liver = FATTY LIVER DISEASE. Consuming fructose is essentially consuming fat! This is why I see so many children with fatty liver disease…they aren’t drinking alcohol, they are drinking sodas, juices and consuming too much fructose!
Do you think a “Calorie is a Calorie?” In THIS study, they were surprised at how quickly the liver was affected and how extensive the damage was with the fructose. Both diets had the same amount of fat, carbohydrate and protein, but the sources were different. “In the high-fructose group, the team found that the type of intestinal bacteria hadn’t changed, but that they were migrating to the liver more rapidly and causing damage there. It appears that something about the high fructose levels was causing the intestines to be less protective than normal, and consequently allowing the bacteria to leak out at a 30 percent higher rate.”
As long as you understand just how detrimental fructose is not only to your waist line, but also to the overall health of your cells and liver, you see that coconut sugar should be avoided.
The liver governs how efficiently we lose weight as well as governs our moods. It can become congested from not only the fructose and sugar you eat but all of the make-up and soaps you use on your skin! I had one client who had her liver enzymes go back to normal once she ditched all of the lotions and make-up products she was using! It is important to look at what you are putting on your skin too! It all gets absorbed by the liver. Instead of store-bought lip balm, how about making this “healthified” lip balm for your Valentine? Click HERE to find ingredients.
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Thank you all for your love and support!
Served with Strawberry “Champagne” which is 4 cups of sparkling water, add 4 strawberry tea bags and let it sit in the fridge for 2 days. Sweeten with Swerve to your desired sweetness.
- 1 cup Swerve confectioners
- 6 TBS organic butter
- ½ cup organic heavy whipping cream
- 4 oz edible cocoa butter
- ⅔ cup Swerve confectioners
- 1 tsp vanilla extract
- ¼ tsp almond extract
- ¼ tsp Celtic sea salt
- To make the filling: Before you begin, make sure you have everything ready to go – the cream and the butter next to the pan, ready to put in. Work fast or the sweetener will burn. Heat butter on high heat in a heavy-bottomed 2-quart (2 L) or 3-quart (3 L) saucepan. As soon as it comes to a boil, watch for specks of brown (this is brown butter). Immediately add the Swerve and the cream to the pan. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, and then pour into candy molds. Set in fridge or freezer until completely set. Meanwhile make the chocolate coating.
- Place cocoa butter in a double boiler and heat on medium high until fully melted (or microwave safe bowl and heat on high for one minute, check and heat for 30 seconds until melted). Melting cocoa butter takes longer than traditional fats.
- Stir in natural sweetener.
- Stir in extracts and salt.
- Remove the filling from the fridge or freezer. Remove from molds and coat with white chocolate.
- Cool in refrigerator until white chocolate is solid, about an hour.
Traditional Truffles = 110 calories, 8g fat, 1g protein, 20g carbs
"Healthfied" Truffle = 72 calories, 8.2g fat, 0.1g protein, 0.1g carb
(99% fat, 0.5% protein, 0.5% carbs)
Another Great Testimony
“I am 38 and have been seeing doctors since college when I started getting dizzy and blacking out during art critiques where we had to stand around a table. I’ve battled depression, anxiety, fatigue, adult onset acne, rosacea, thyroid problems, I could go on and on. I started January 1 and I dropped ten pounds the first 12 days. It’s slowed and I’m only up to 14 on the 23 but I really need to focus on keeping my water up. And I wasn’t exercising until a couple days ago.
What is miraculous to me are things, like I’ve noticed how “clean” my emotions feels. Does that make sense? No more losing my temper with my teenager. No more yelling at my husband. No more anxiety attacks. And since adding 5-HTP, I sleep great and wake up refreshed. After years of not sleeping and asking my doctors for help, why could not one of them recommend something so simple??? My husband keeps commenting on how soft my skin is now, my acne is gone, my rosacea is about 80% gone and my whole body doesn’t ache when I get out of bed in the morning. I still have another 40 pounds to lose, but I can’t believe the changes that are starting to manifest for my whole family.” – Jenny