I was asked about ways to sweeten smoothies. As this site is about going "raw" you might avoid any sweeteners that are heated to create product. Since "raw" is about the healthiest most nutritious foods, you want to go with organic.

Two choices:
Raw local honey is wonderful and varies as to taste depending of what the bees made if from.
Leaf Stevia may be obtained from herb stores.

Below is the information I have been able to find on these two healthful natural sweeteners followed by the poisons marketed as safe sweeteners.

 Health benefits of dates
  • Wonderfully delicious, dates are one of the most popular fruits with an impressive list of essential nutrients, vitamins, and minerals, required for normal growth, development and overall well-being.
  • Fresh date is made of soft, easily digestible flesh with simple sugars like fructose and dextrose that when eaten replenishes energy and revitalizes the body instantly; thus, for these qualities, dates are being used to breakfast during Ramadan months.
  • The fruit is rich in dietary fiber, which prevents dietary LDL cholesterol absorption in the gut. It is also a good bulk laxative. The fiber content helps to protect the colon mucous membrane by decreasing exposure time and as well as binding to cancer causing chemicals in the colon.
  • They contain many health benefitting flavonoid polyphenolic antioxidants known astannins. Tannins are known to have anti-infective, anti-inflammatory, and anti-hemorrhagic (prevent easy bleeding tendencies) properties.
  • They are a good source of Vitamin-A (contains 149 IU per 100 g), which is known to have antioxidant properties and is essential for vision. Vitamin A also required maintaining healthy mucus membranes and skin. Consumption of natural fruits rich in vitamin A is known to help to protect from lung and oral cavity cancers.
  • The fruit is very rich in antioxidant flavonoids such as beta-carotene, lutein, and zeaxanthin. These antioxidants have the ability to help protect cells and other structures in the body from oxygen free radicals and thereby found to be protective against colon, prostate, breast, endometrial, lung, and pancreatic cancers.
  • Zeaxanthin, an important dietary carotenoid selectively absorbed into the retinal macula lutea where it is thought to provide antioxidant and protective light-filtering functions; thus it offers protection against age related macular degeneration, especially in elderly populations.
  • Dates are an excellent source of iron,contains 0.90 mg/100 g of fruits (about 11% of RDI). Iron, being a component of hemoglobin inside the red blood cells, determines the oxygen carrying capacity of the blood.
  • In addition, They are good in potassium. Potassium is an important component of cell and body fluids that help controlling heart rate and blood pressure; thus offers protection against stroke and coronary heart diseases.
  • They are also rich in minerals like calcium, manganese, copper, and magnesium. Calcium is an important mineral that is an essential constituent of bone and teeth, and required by the body for muscle contraction, blood clotting, and nerve impulse conduction. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Copper is required in the production of red blood cells. Magnesium is essential for bone growth.
  • Further, the fruit has adequate levels of B-complex group of vitamins as well as vitamin K. It contains very good amounts of pyridoxine(vitamin B-6), niacin, pantothenic acid, and riboflavin. These vitamins are acting as cofactors help body metabolize carbohydrates, protein, and fats. Vitamin K is essential for many coagulant factors in the blood as well as in bone metabolism.
 Health & Nutritional Benefits of Eating Figs
  • The rich potassium content of figs helps to maintain the blood pressure of the body.
  • Figs are rich in dietary fiber, which makes them very effective for weight management program.
  • Even leaves of the fig plant have healing properties. Eating fig leaves helps diabetic patients reduce the amount of insulin intake.
  • Consuming figs helps to reduce the risk of breast cancer.
  • Calcium and potassium present in figs prevent bone thinning and help to promote bone density.
  • Tryptophan, present in figs, induces good sleep and helps get rid of sleeping disorders like insomnia.
  • Eating figs relieves fatigue and boosts memory power.
  • Drinking fig juice helps to soothe irritated bronchial passages.
  • Consumption of figs with milk cures illness like anemia.
  • Due to their laxative effect, figs are helpful for treating chronic constipation.
  • Daily consumption of soaked figs (2-3) is an effective remedy for curing hemorrhoids or piles.
  • The soluble fiber, called pectin, in figs helps in reducing blood cholesterol.
  • When applied on skin, baked figs can cure inflammations like abscesses and boils.
  • Due to their high water content, mashed figs act as a very good skin cleanser and help in preventing and curing acnes and pimples.
  • Figs are rich in calcium and are excellent calcium alternatives for people who are allergic to dairy products.
  • Consuming figs also helps in aiding digestion and taming various stomach and bowel-related problems.
  • The juice obtained from green figs is effective for softening and treating corns.
  • Figs promote the overall well-being of an individual and are excellent aphrodisiacs.

Raw Honey
What's raw honey? Isn't honey in itself raw?

It's probably not too difficult to remember well what "raw" means when you associate it with uncooked vegetables and meat whereby any form of heating is avoided so as to preserve all the natural vitamins, enzymes and other nutritional elements.

Raw honey is the concentrated nectar of flowers that comes straight from the extractor; it is the only unheated, pure, unpasteurized, unprocessed honey. An alkaline-forming food this type of honey contains ingredients similar to those found in fruits, which become alkaline in the digestive system. It doesn't ferment in the stomach and it can be used to counteract acid indigestion. When mixed with ginger and lemon juices, it also relieves nausea and supplies energy. Raw honey is the healthiest choice amongst the various forms of honey as it has the most nutritional value and contains amylase, an enzyme concentrated in flower pollen which helps predigest starchy foods like breads.
Most of the honey found in the supermarket is not raw honey but “commercial" regular honey, which has been pasteurized (heated at 70 degrees Celsius or more, followed by rapid cooling) and filtered so that it looks cleaner and smoother, more appealing on the shelf, and easier to handle and package. Pasteurization kills any yeast cell in the honey and prevents fermentation. It also slows down the speed of crystallization in liquid honey. On the downside, when honey is heated, its delicate aromas, yeast and enzymes which are responsible for activating vitamins and minerals in the body system are partially destroyed. Hence, raw honey is assumed to be more nutritious than honey that has undergone heat treatment.

Characterised by fine textured crystals, raw honey looks milkier and contains particles and flecks made of bee pollen, honeycomb bits, propolis, and broken bee wing fragments. Raw and unfiltered honey is relatively low in moisture content (14% to 18%) and has a high antioxidant level. It will usually granulate and crystallize to a margarine-like consistency after a month or two. Many people prefer to spread it on bread and waffles, dissolve it in hot coffee or tea, or use it for cooking and baking.

Among manufacturers there exists no uniform code of using the term "raw honey". There are no strict legal requirements for claiming and labelling honey as "raw". You may find raw honey that are unprocessed but slightly warmed to retard granulation for a short period of time and allow light straining and packing into containers for sale. In this case, the honey will not be considered 100% "raw" because it has been heated slightly and therefore rightfully should not be labeled as such by the supplier. Using as little heat as possible is a sign of careful handling.

Stevia (my favorite brands are "Better Stevia" and "Sweet Leaf" always read the ingredients.  Corporations are now marketing their own versions that include high fructose corn syrup and glucose)

If you’ve ever tasted stevia, you know it’s extremely sweet. In fact, this remarkable noncaloric herb, native to Paraguay, has been used as a sweetener and flavor enhancer for centuries. But this innocuous-looking plant has also been a focal point of intrigue in the United States in recent years because of actions by the U.S. Food and Drug Administration.

The subject of searches and seizures, trade complaints and embargoes on importation, stevia has been handled at times by the FDA as if it were an illegal drug.

Since the passage of the Dietary Supplement Health and Education Act (DSHEA), stevia can be sold legally in the United States, but only as a “dietary supplement.” Even so, it can be found in many forms in most health-food stores, and is also incorporated into drinks, teas and other items (all labeled as “dietary supplements”). It cannot, however, be called a “sweetener” or even referred to as “sweet.” To do so would render the product “adulterated,” according to the FDA, and make it again subject to seizure.

The purpose of this site is to provide as much information about stevia as possible, from the scientific studies regarding its safety to the petitions submitted by the Lipton Tea Company and the American Herbal Products Association

Can Stevia replace sugar in the diet?

Yes. Refined sugar is virtually devoid of nutritional benefits and, at best, represents empty calories in the diet. At worst, it has been implicated in numerous degenerative diseases. Stevia is much sweeter than sugar and has none of sugar's unhealthy drawbacks.

How sweet is Stevia?

The crude Stevia leaves and herbal powder (green) are reported to be 10-15 times sweeter than table sugar. The refined extracts of Stevia called steviosides (a white powder, 85-95% Steviosides) claim to be 200-300 times sweeter than table sugar. My experience is that the herbal powder is very sweet while the refined extract is incredibly sweet and needs to be diluted to be properly used.

Can I make my own Stevia Extract?

Yes. A liquid extract can be made from the whole Stevia leaves or from the green herbal Stevia powder. Simply combine a measured portion of Stevia leaves or herbal powder with pure USP grain alcohol (Brand, or Scotch will also do) and let the mixture sit for 24 hours. Filter the liquid from the leaves or powder residue and dilute to taste using pure water. Note that the alcohol content can be reduced by very slowly heating (not boiling) the extract and allowing the alcohol to evaporate off. A pure water extract can be similarly prepared, but will not extract quite as much of the sweet glycosides as will the alcohol. Either liquid extract can be cooked down and concentrated into a syrup.

What is the replacement factor for Stevia herbal powder and extract in terms of common table sugar?

Since Stevia is 10 to 15 times sweeter than sugar, this is a fair, if approximate, replacement factor. Since the crude herb may vary in strength, some experimentation may be necessary. The high stevioside extracts are between 200-300 times sweeter than sugar and should be used sparingly. Unfortunately, FDA labelling guidelines may prevent manufacturers from providing a specific replacement factor.

Poisons Marketed as Safe Sweeteners

High Fructose Corn Syrup (is made from genetically modified corn)
13 Reasons Why You Should Avoid High-Fructose Corn Syrup
by Jennifer Minar-Jaynes

We've all heard that high-fructose corn syrup (HFCS) is bad for us, but a lot of us still don't understand why. Or, if it's even true. 

To add to the confusion, we've also seen the Corn Refiners Association's $30 million campaign that features commercials in which actors make light of consumers' concerns. Commercials that try to persuade us that nothing is wrong with HFCS. 

That it's natural and our bodies process it exactly the same as table sugar. 

The corn industry even changed the term "high-fructose corn syrup" to "corn sugar," in hopes that people who are concerned with eating products that contain HFCS will keep buying them. 


HFCS is an extremely cheap & highly-processed, concentrated form of fructose. It's in just about every processed food you can find in your supermarket, including salad dressings. If it's in a can, jar or package, HFCS is probably in it. 

It's also in fast foods. It's just about everywhere.That's a big part of the problem. Because HFCS is so concentrated and so prevalent, the typical American (especially our children) are eating and drinking it in massive doses. 


Yes. It's definitely a sweetener that you and your family want to avoid whenever possible.
HFCS has been associated with: 

1. Overeating (leptin, the hormone which usually tells your body that it's full, is impaired when HFCS is in your system) 

2. Weight Gain (probably because you're overeating) 

3. Obesity (definitely because you're overeating) 

4. Premature Aging 

5. Metabolic Syndrome 

6. Insulin resistance 

7. Depletion of vitamins and minerals 

8. Elevated blood pressure 

9. Elevated triglycerides and elevated LDL 

10. Cardiovascular disease 

11. Liver disease 

12. Cancer 

13. Arthritis 


Here are three tips that will go a long way in helping you reduce your consumption of HFCS: 

1. Avoid the inner aisles of your supermarket. Most of these foods are highly processed and offer very little nutrition. Instead, structure your family's menus to consist mainly of nutritious plant foods and--if you eat meat--a variety of organic, lean meats. 

2. Prepare more food at home. I know this isn't convenient, but with a little practice and a few tips & tricks, it doesn't have to be very time-consuming. When you prepare foods from scratch you control what goes into them--and your ingredients are usually much fresher. 

3. When buying pre-packaged foods, read your labels carefully. If it says high-fructose corn syrup or corn sugar, don't buy it.

Aspartame (NutraSweet, Equal, and Spoonful)

Aspartame is, by far, the most dangerous substance on the market that is added to foods.

Aspartame is the technical name for the brand names NutraSweet, Equal, Spoonful, and Equal-Measure. It was discovered by accident in 1965 when James Schlatter, a chemist of G.D. Searle Company, was testing an anti-ulcer drug.
Aspartame was approved for dry goods in 1981 and for carbonated beverages in 1983. It was originally approved for dry goods on July 26, 1974, but objections filed by neuroscience researcher Dr John W. Olney and Consumer attorney James Turner in August 1974 as well as investigations of G.D. Searle's research practices caused the U.S. Food and Drug Administration (FDA) to put approval of aspartame on hold (December 5, 1974). In 1985, Monsanto purchased G.D. Searle and made Searle Pharmaceuticals and The NutraSweet Company separate subsidiaries.

Aspartame accounts for over 75 percent of the adverse reactions to food additives reported to the FDA. Many of these reactions are very serious including seizures and death. A few of the 90 different documented symptoms listed in the report as being caused by aspartame include: Headaches/migraines, dizziness, seizures, nausea, numbness, muscle spasms, weight gain, rashes, depression, fatigue, irritability, tachycardia, insomnia, vision problems, hearing loss, heart palpitations, breathing difficulties, anxiety attacks, slurred speech, loss of taste, tinnitus, vertigo, memory loss, and joint pain.

According to researchers and physicians studying the adverse effects of aspartame, the following chronic illnesses can be triggered or worsened by ingesting of aspartame: Brain tumors, multiple sclerosis, epilepsy, chronic fatigue syndrome, parkinson's disease, alzheimer's, mental retardation, lymphoma, birth defects, fibromyalgia, and diabetes.
Aspartame is made up of three chemicals: aspartic acid, phenylalanine, and methanol. The book "Prescription for Nutritional Healing," by James and Phyllis Balch, lists aspartame under the category of "chemical poison." As you shall see, that is exactly what it is.

What Is Aspartame Made Of? Aspartic Acid (40 percent of Aspartame)

Dr. Russell L. Blaylock, a professor of neurosurgery at the Medical University of Mississippi, recently published a book thoroughly detailing the damage that is caused by the ingestion of excessive aspartic acid from aspartame. Blaylock makes use of almost 500 scientific references to show how excess free excitatory amino acids such as aspartic acid and glutamic acid (about 99 percent of monosodium glutamate (MSG) is glutamic acid) in our food supply are causing serious chronic neurological disorders and a myriad of other acute symptoms.

How Aspartatame (and Glutamate) Cause Damage

Aspartate and glutamate act as neurotransmitters in the brain by facilitating the transmission of information from neuron to neuron. Too much aspartate or glutamate in the brain kills certain neurons by allowing the influx of too much calcium into the cells. This influx triggers excessive amounts of free radicals, which kill the cells. The neural cell damage that can be caused by excessive aspartate and glutamate is why they are referred to as "excitotoxins." They "excite" or stimulate the neural cells to death.

Aspartic acid is an amino acid. Taken in its free form (unbound to proteins) it significantly raises the blood plasma level of aspartate and glutamate. The excess aspartate and glutamate in the blood plasma shortly after ingesting aspartame or products with free glutamic acid (glutamate precursor) leads to a high level of those neurotransmitters in certain areas of the brain.

From Snopes.com

ASPARTAME marketed as NutraSweet, Equal, and Spoonful has caused an epidemic of multiple sclerosis and systemic lupis.  When the temperature of Aspartame exceeds 86 degrees F, the wood alcohol ASPARTAME converts to formaldehyde and then to formic acid, which in turn causes metabolic acidosis. (Formic acid is the poison found in the sting of fgire ants). The methanol toxicity mimics multiple sclerosis; thus people being diagnosed with having multiple sclerosis in error.  The multiple sclerosis is not a death sentence, where methanol toxicity is.

In the case of systemic lupus, it has become almost as rampant as multiple sclerosis, especially Diet Coke an diet Pepsi drinkers.  Also, with methanol toxicity, the victims usually drink three to four 12 oz. cans per day, or more.  In the cas4es of systemic lupus, which is triggered by ASPARTAME, the victim usually does not know that the aspartame is the culprit.  the victim continues its use aggravating the lupus to such a degree, that sometimes it becomes life threatening.

When people get off of aspartame, those with systemic lupus usually become asymptomatic.  Unfortunately, the disease can not be reversed.  On the other hand, in the case of those diagnosed with Multiple Scheroses, (actually methanol toxicity), most of the symptoms disappear.  There have been cases where their vision has returned and even their hearing has returned.  This also applies to cases of tinnitus.  During a lecture the writer said to his audience "If you are using NutraSweet, Equal, Spoonful or any other Aspartame product and you suffer from fibromyalgia symptoms, spasms, shooting pains, nubness in your legs, cramps, vertigo, dizziness, headaches, tinnitus, joint pain, depression, anxiety attacks, slurred speech, blurred vision, or memory lose - you probably have ASPARTAME DISEASE!'

It is rampant.  Some of the speakers at the lecture even were suffering from these symptoms.  In one lecture attended by the Ambassador of Uganda, he told the audience that their sugar industry is adding aspartame. 

Why Does Aspartame Cause Blindness?
The methanol in the aspartame converts to formaldehyde in the retina of the eye.  Formaldehyde is grouped in the same class of drugs as cyanide and arsenic. (poisons)

Why does Aspartame Cause Neurological Problems?
Aspartame changes the brain's chemistry.  It is the reason for severe seizures.  This drug changes the dopamine level in the brain.  Imagine what this drug does to patients suffering from Parkinson's Disease.  Memory loss due to apartic acit and phenylalanine are neurotoxic without the other amino acids found in protein.  Thus it goes past the blood brain barrier and deteriorates the neurons of the brain.  Dr. Russell Blaylock, neurosurgeon, said, "The ingredients stimulates the neurons of the brain to death, causing brain damage of varying degrees.  Blaylock has written a book entitled:  EXCITOTOXINS: THE TASTE THAT KILLS (Health Press 1-800-643-2665).  Dr. H.J. Roberts, diabetic specialist and world expert on aspartame poisoning, has also written a book entitled: DEFENSE AGAINST ALZHEIMER'S DISEASE (1-800-814-9800).  Dr. Roberts tells how aspartame poisoning is escalating Alzheimer's Disease, and indeed it is.  As a hospice nurse told me, women are being admitted at 30 years of age with Alzheimer's Disease. 

According to the Conference of the American College of Physicians, "We are talking about a plague of neurological diseases caused by this deadly poison".

Dr. Roberts realized what was happening when aspartame was first marketed.  He said "his diabetic patients presented memory loss, confusion, and severe vision loss".  At the conference of the American College of Physicians, doctors admitted that they did not know.  They had wondered why seizures were rampant (the phenylalnine in aspartame breaks down the seizure threshold and depletes serotonin, which causes manic depression, panic attacks, rage and violence).

Why does Aspartame Cause Weight Gain?
According to Congressional record:  "It (Aspartame) makes you crave carbohydrates and will make you fat".  The formaldehyde stores in the fat cells, particularly in the hips and thighs.

Why is Aspartame Deadly to Diabetics?
The aspartame keeps the blood sugar level out of control, potentially causing patients to go into a coma.  Many die.  Patients suffered acute memory loss, eventually coma and death.

This poison is now available in 90 PLUS countries worldwide with no antidote at the writing of this article.


Sucralose:  artificial sweetener: an artificial noncaloric sweetener created from sugar by replacing three hydroxyl groups with three chlorine atoms (chlorine is a poison that's why it kills germs so perfectly. Found in gum, soft drinks, yogurt, green tea,

Sucralose (Splenda) is a Chlorocarbon. (clorine + carbon)
It is in the same family of chemicals as DDT and PCBs.

Sucralose has been found to cause:
Water retention
Blurred vision
Kidneys failure
Muscle aches
Joint pain
High blood pressure
Rashes (Welts)
Flu-like symptoms


What's worse than the USDA approving a new GMO? Doing it illegally!
In September 2009, the Center for Food Safety won an important legal victory when a federal court told the USDA they had approved Monsanto's RoundUp Ready (pesticide tolerant) sugar beets illegally, stating that "the potential elimination of a farmer's choice to grow non-genetically engineered crops, or a consumer's choice to eat non-genetically engineered food, is an action that potentially eliminates or reduces the availability of a particular plant and has a significant effect on the human environment."

The court ordered the USDA to prepare an Environmental Impact Statement and ordered farmers to pull GMO sugar beets from their fields and Monsanto to halt the sale of their seeds. But during this case's appeal, the USDA defied the court order went ahead and illegally approved 2011-2012 planting of GE sugar beets without the court-ordered Environmental Impact Statement. The Center for Food Safety is fighting that decision in separate litigation that is ongoing in the District of Columbia.

Now, even as Monsanto has saturated the market with USDA-approved illegal sugar beet seeds that will inevitably contaminate organic seed growers of a variety of related crops, the USDA has published the Environmental Impact Statement ordered in 2009. The only good news is that this opened up another 60 day public comment period.

We have until December 13 to tell the USDA that we want our choice to eat organic and non-GMO crops protected! Stop Frankensugar!

No comments:

Post a Comment