Sugar Alternatives?

[Honzap]

Thanks Keyhole. So it seems the glycine may not be it either.

The list shrinks down with rapid speed. Between artificial sweeteners may be some little better than the rest but none are really good/beneficial in the long run.

I keep thinking what our ancestors used to sweeten their food. One thing is clear. It was very occassional and used in moderation. Honey comes to mind. But that was before Bill Gates mRNA adultered bees. And it takes only one bee to infect the entire bee hive. Sugar from the roots? Perhaps. Seasonal fruits? Sure, but those didn`t have sugar/fructose content nearly as high as we have today.

Talk about challenge. Giving up bread was a big one back in the day. Now sugar challenge is upping the game even more.

 

[iamthatis]

Thanks Keyhole. So it seems the glycine may not be it either.

The list shrinks down with rapid speed. Between artificial sweeteners may be some little better than the rest but none are really good/beneficial in the long run.

I keep thinking what our ancestors used to sweeten their food. One thing is clear. It was very occassional and used in moderation. Honey comes to mind. But that was before Bill Gates mRNA adultered bees. And it takes only one bee to infect the entire bee hive. Sugar from the roots? Perhaps. Seasonal fruits? Sure, but those didn`t have sugar/fructose content nearly as high as we have today.

Talk about challenge. Giving up bread was a big one back in the day. Now sugar challenge is upping the game even more.

What's this about Bill Gates and mRNA bees? Is that being rolled out, or is it just a plan of his?

About glycine, I was wondering recently if putting it into hot drinks would denature it. According to wikipedia, the melting point is 233C. But can it denature before reaching the melting point? Does anyone know?

 

[Honzap]

Interestingly enough the original article I read seems to be gone from the internet.
Found this one: First Vaccine for Honey Bees Approved by USDA

7 days so far without sugar alternatives. It is almost unbelievable to me how much the sweet taste affects the body/brain complex. Feeling withdrawl symptoms and that is when visible sugar was eliminated from my diet few years ago. So sugar replacement is no so harmless in the brain chemistry as initially thought.

 

[3DStudent]

I don't remember mentioning erythritol aloud so I think youtube reads my forum posts. I had a bunch of videos come up downplaying the erythritol study. I think basically they were saying that the body creates erythritol endogenously, the study was with people with pre-existing conditions (diabetes and high blood pressure) and that this concern may be to cover vaxx effects. Here is one video:

In any event I'm using coconut sugar and just dusting/sprinkling it over my gluten free cereals. It seems to take more than a teaspoon to sweeten a beverage so I just drink my coffee and tea with the normal teaspoon of glycine twice a day, which gives a little sweetness.

I don't like Stevia and heard it was a mutagen, so I guess I'm back to glycine.

I had to know about stevia, because I've used it in liquid form for years now. Basically the study was saying that the effects of metabolizing stevia can be mutagenic, if I understood it correctly:

Is Stevia Safe For 2020? Mutagenic Side Effects Examined – Superfoodly

Why does the FDA only advise 9 packets per day vs. 75 for aspartame, if this natural sweetener is so healthy for you. Take a look at these studies.

superfoodly.com

That concentrated 2 ounce bottle of SweetLeaf Sweet Drops liquid stevia has 288 servings, according to its nutrition facts label. They say only use 5 drops per serving, but who uses so little? We were doing an entire dropper or two in what we thought was healthy sugar free oatmeal!

I was only a 5-7 drop person when they had the old formula that was really bitter. So it was easy to put in that little. Now I use a whole dropper on my tea/coffee, and since I added in more cards, also a 1-2 droppers in my gluten free bowl of cereal. So no more liquid stevia for me and I don't notice anything beneficial from having stopped it. Maybe it helps with sugar cravings and you can sense the unique taste of foods more.

 

[Rhansen]

I recall d-ribose being mentioned as a sweetener before. Not as sweet as sugar in my experience, was using it for the cardiovascular benefits.

 

[gottathink]

Firstly I find that the amount of sugar in any recipe can be dramatically reduced to a quarter if not more of what’s in the recipe.

I use coconut sugar for a lot of my baking (I now am switching my recipes to low oxalate which means I’m baking more with coconut flour and smaller amounts of other flours).

I also use fruit, bananas or puréed stewed apples and pears in recipes with coconut flour as it absorbs so much moisture.

I use a small amount of honey to sweeten shakes or anything I am not heating. I am also of the opinion that a small amount of real sugar is just fine rather than any replacements. I use brown sugar with cinnamon and mixed spice to make coconut granola but again a lot less sugar than the original recipe stated.

 

[ScioAgapeOmnis]

Allulose did not produce any search results, and the following is from a couple articles. Allulose has the same atomic composition as fructose, but has a different physical shape which results in different effects on the body. 70% of consumed allulose is excreted through urine, and it has very low fermentability in the gut. Side effects occur upon high consumption of allulose, eg 1g/kg daily resulted in severe nausea, abdominal pain, headache, anorexia, and diarrheal symptoms. Allulose naturally occurs in small quantities, and is industrially manufactured primarily with corn, so make sure it is not genetically modified.

Ultimate Guide to Allulose Sweetener | Mark's Daily Apple

A few months back, I put Swerve under the proverbial microscope. This time I'm looking at a relative newcomer in the alternative sweetener field. Allulose

www.marksdailyapple.com

2 Potential Health Benefits of Allulose - SelfHacked

Allulose (D-psicose) tastes just like white sugar, but only has 10% of its calories. Should you replace your table sugar? Learn the science here.

selfhacked.com

I just came across a video that discusses allulose. Watch minute 46 to minute 53 for the relevant parts. The whole video is good though.

Your post is the only reference to allulose on the forum, but I think it deserves a closer look. I just bought the bars he mentioned out of curiosity too. They’re called RxSugar chocolate swealthy snax. But it also comes in other forms that could be added to whatever food. He mentioned a lot of the things your articles did and a few more. Here are the main points:

It’s a natural sugar.
It’s fructose’s good twin. The molecule is identical to sugar except for one carbon atom, which is flipped. It competes with fructose for absorption into the bloodstream if both are eaten.

It goes further in the digestive tract and has a substantial effect on the hormone GLP1. It increases this hormone more than any other food or drink, increasing it by up to 8 to 10 times.

GLP1 is the molecule that weight loss drugs like Ozempic take advantage of. Those drugs stimulate GLP1 receptors. But allulose simply prompts the body to make more GLP1. So you feel fuller longer, and your cravings for sugary things go down.

It also rapidly lowers uric acid, which also helps with fat burning and insulin sensitivity. GLP1 stimulates fatty acid oxidation.

No other sweetener - natural or artificial stimulates GLP1.

There are studies that show that allulose can help with lowering symptoms of dementia. Allulose has been shown to activate ANPK, which is a signal that stimulates energy burning - glucose and fat. But it also stimulates mitochondrial biogenesis. Alzheimer’s is characterized by a deficit of brain energy, and stimulating the mitochondria helps restore energy to the brain and help with cognition in general.

So unless it has a dirty secret like aspartame, it sounds very neat.

 

[Javi]

In moderation, perhaps. Although... (I hate to throw a spanner in the works) glycine dysregulation is now thought to be a major driver of atherosclerosis and other cardio-metabolic conditions.

In someone with this profile, taking glycine in large amounts (say, 5 grams +) might convert into high amounts of oxalate because of a functional inhibition of specific enzymes in the liver. This enzyme is called AGXT and ordinarily prevents glycine from converting into oxalate. When this enzyme is inhibited, the hyperoxalosis in blood generated by the liver is then known to deposit in vascular tissue and contribute towards arterial stiffening.

This recent paper describes the details and mechanisms:

After reading the paper you point out, either I am confused, or I understand just the opposite: the less glycine (lower glycine/oxalate ratio), the more atherosclerosis.
The following paper (largely done by the same authors) offers more light, along the lines of glycine acting as an anti-arterosclerotic:

https://www.sciencedirect.com/science/article/pii/S2213231722000854

In any case, it might not be so beneficial if taken in excess. But it may be within limits.

 

[christx11]

After reading the paper you point out, either I am confused, or I understand just the opposite: the less glycine (lower glycine/oxalate ratio), the more atherosclerosis.
The following paper (largely done by the same authors) offers more light, along the lines of glycine acting as an anti-arterosclerotic:

https://www.sciencedirect.com/science/article/pii/S2213231722000854

In any case, it might not be so beneficial if taken in excess. But it may be within limits.

I am in the same boat as you. From my understanding of the paper, it is about the body's internal processes of creating glycine that goes haywire, less glycine is created by the normal metabolic processes in the liver and the inputs for the creation of glycine (serine, threonine, alanine, and glyoxylate) build up because of the impaired glycine synthesis, so the glycine/oxalate ratio - glycine goes down, oxalate goes up, and this is tied to atherosclerosis. It isn't that glycine is bad in anyway. The paper is more about 'Dysregulated oxalate metabolism' itself, "AGXT is expressed primarily in the liver, and its loss of function leads to oxalate accumulation" and "these findings indicate that dysregulated oxalate metabolism due to the loss of AGXT promotes the development of atherosclerosis".