Understanding Alternative Sweeteners

Understanding Alternative Sweeteners

Understanding Alternative Sweeteners

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hey guys we’re back in this video we’re gonna talk about sweeteners yeah sugar sugar substitute yeah so there’s a couple things that you should know let’s start with molasses okay molasses is basically the waste product from white sugar they take sugar cane they take all the vitamins out and they put into molasses but this is where all the nutrients nutrition is you have minerals vitamins it’s still high in sugar but it has good amounts of iron and other minerals calcium so I mean if you’re anemic it might be a good thing but I don’t normally recommend this if you have any blood sugar issues but white sugar is terrible this will not create any dental decay so can I use it that’s what I want to know you can use it in small amounts maybe for children occasionally how about for gingerbread cookies probably not but here’s the thing if you take white sugar and then people buy brown sugar they think it’s healthier all it is it’s a tiny little drop of this in white sugar so brown sugar is really almost equivalent to white sugar especially sugar like raw sugar cane it’s the same deal so what if I had one of these other sugars and I added a little bit of molasses to it to make it molasses see if it’s just a small amount I think it’ll be okay but don’t do don’t go crazy okay so the next thing we’re talking about is stevia stevia is completely completely no glycemic problems with that it’s an herb it’s an indian herb it’s very sweet but it gives an aftertaste well some of them give an aftertaste for sure and and thing that up I have to be careful with with stevia and cooking is that doesn’t work one for one when you have recipes that say cup of sugar you’re not going to put a cup of stevia at least not we just have to read every package is different this stevia here you use a tiny percent to each measurement so it’s not one-to-one if you use one to one with this this is a kiva organic stevia super super concentrated they do have a great on the back or how to use it you just have to be careful this one doesn’t really have a lot of aftertaste I kind of like it I’ve been using it in some recipes here and there but the other thing you have to remember is that sugar is a bulk in recipes so if you’re replacing a cup of sugar with a tablespoon of this the chemistry is going to be a little different so I have been playing with all of these things a lot of you guys ask me can I substitute this for that you just have to read the sweetener and see what it substitutes if it’s one for one go for it yeah yeah okay so now we have this one right here so make sure just like sugar this is chicory root dietary fiber I like this I like it a lot I don’t like it he doesn’t like it’s a little bit of a bitter taste but they have the brown and the white so you can test it out see if you like it I think this one is the brown is a little bit more of the bitter that you’re talking about I think this worked great I have to be really careful with what I use because I don’t my body doesn’t like your with your tall and there are certain sugar alcohols that give me a little GI well intestinal situation this is not the wreath through 12 no I know this is why I like it so we got a wreath root oh that’s a sugar alcohol I don’t have a sample here the thing about wreaths were tall it’s a low glycemic index but what’s that mean it doesn’t affect the blood sugars very much but it can create some digestive loading occasionally or diarrhea now xylitol is another sugar alcohol I like xylitol the best because it tastes almost identical to sugar again it can go you can mess up your digestive some if you have too much it’s a very very toxic to dogs if a dog consumes a hundred grams they’ll be dead in 30 minutes so you have to make sure okay we’re not going to talk about that in what here’s the thing if you get a wreath rotol or xylitol make sure you get non-gmo non-gmo everything always that was really a downer we’re gonna move on to something else let’s go on to this one right here okay I haven’t tried this one yet but this is called a fiber YUM it’s the same thing these are these are the same by two fiber fiber YUM I’m really happy about this because when you’re making recipes and it’s calls for something liquid like a lot of these paleo and and sugar-free recipes have what’s called inulin no okay I’m I’m blanking out it’s the agave it’s a ghave nectar we don’t use agave nectar it’s still too high in sugars but this fiber YUM is great I have another video that you can check out I make my own maple syrup with this does nothing to the tummy it has the least amount of digestive stress interaction basically it’s an ISO mottle oligosaccharide there you have it isomers young fiber yeah so my realities two are the same like you just see if they’re an isomalt oligosaccharide same thing but it’s just like a syrupy type thing it’s yeah it’s great it non-gmo if you have a recipe that calls for honey if you have a recipe that calls for maple syrup agave nectar this is the thing it’s it’s great and like I said you know you might have a reaction to some of these you just have to test it out some people do some don’t I’m really sensitive and I’m fine with now the maple syrup recipe we’re going to show them is that part of this yeah I use fiber um in the maple syrup here’s another maple syrup sugar-free maple syrup isn’t it this is a malt this is basically a multi top yeah not at all some of my family love this it’s got a great consistency of the sugar-free syrups I’ve tried the consistency is great the smell is great the taste is actually really good I cannot eat this at all um so again you just have to check it out for yourself what happens is that a lot of these use they’re a fiber that is goes in the digestive system and your microbes interact with it so if you don’t have the enzymes to break it down or if it’s not going through it can create a lot of insurance for Lanza’s no no you saying something you dissin my own yeah sort of monk fruit okay I like it another good sweetener again it can create some digestive issues if you have too much so you want to play around some people are sensitive some people aren’t but it’s another sweetener low glycemic index yeah I like this just to serve for coffee or tea kind of thing it does have a little aftertaste it’s different than sugar of course these all well they’re substitutes but this is I’ve found this to be really pricey and I am a consignment shop economical girl so if it’s super pricey I’m I’m not going to use it but I test everything so this is okay this is okay for table serve it so this this is probably the best one you want to use right here well in his opinion it’s the best I think this is the best and the fiber YUM so there you go you guys have a lot of questions about what can you substitute what can you use and I’m always answering saying you just have to check it out and definitely read the ingredients if you’re using a stevia product to see how much you need to measure but you should play with it yeah and put your comments below yeah thanks

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Understanding Alternative Sweeteners

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Dr. Berg and Karen talk about different low carb sweeteners.

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Dr. Berg, 51 years of age is a chiropractor who specializes in weight loss through nutritional and natural methods. His private practice is located in Alexandria, Virginia. His clients include senior officials in the U.S. government and the Justice Department, ambassadors, medical doctors, high-level executives of prominent corporations, scientists, engineers, professors, and other clients from all walks of life. He is the author of The 7 Principles of Fat Burning, published by KB Publishing in January 2011. Dr. Berg trains chiropractors, physicians and allied healthcare practitioners in his methods, and to date he has trained over 2,500 healthcare professionals. He has been an active member of the Endocrinology Society, and has worked as a past part-time adjunct professor at Howard University.

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