Don’t Let the Ups and Downs of Sugar get You Down

March 2009

Don’t Let the Ups and Downs of Sugar get You Down

by Sophia Jeswein, Nutritional Consultant

If you experience low energy, trouble maintaining a healthy weight, mood swings, headaches or brain fog, you could be suffering from sugar overload. Get rid of the refined sugar in your diet and you can enjoy a sweet life.

Statistics show that the average North American consumes about 131 pounds of sugar each year, 60 pounds of which is in the form of refined white sugar. Sugars not only feed the anaerobic forms of life, but also cause the peaks and valleys, or ups and downs, in the mood, mental focus and level of energy we experience.

To experience a substantial level of energy, mental focus, and sustained performance, the proper maintenance of constant and adequate glucose (blood sugar) levels is one of the body's most important functions.

A slow, steady absorption of glucose rather than rapid peaks and valleys which come from refined sugars, starches, and even high amounts of complex carbohydrates and fruit sugars, is key to maintaining level blood sugar.

Excess sugar consumption can lead to nutritional deficiencies, weakened pancreas, digestive distress, allergies, Candida Albicans, hypoglycemia, type II diabetes, heart disease, stress, aging, as well as degenerative diseases. Over-consumption of sugars can even contribute to the increase of low density lipoproteins and heart disease.

In like manner, over-consumption of complex carbohydrates in the absence of a balanced amount of good fats and protein can be metabolized by the body just the same as refined sugars. This can trigger hypoglycemia and late onset diabetes, which statistics show are on the rise, particularly among vegetarians.

Although high blood sugar levels may be controlled by the use of insulin, there are associated complications with prolonged use of insulin. There is medical evidence that daily injections of insulin may be partly responsible for cardiovascular and cerebrovascular complications. Dr. Bernard E. Lowenstein, M.D., reports that too much insulin can stimulate the production of excessive cholesterol in the body. High insulin doses can aggravate the tiny blood vessels, a condition characteristic of diabetes.

We are actually born with a palate for sweets but acquire the taste for sour, bitter, and other tastes later in life. So, for the most of us, sweet foods give us a sense of pleasure. Nature provides us with all the sugar we require through our foods; especially whole foods or superfoods which have the fiber, enzymes, co-enzymes, catalysts, trace minerals, and nutrients to properly assist the slow absorption and assimilation of the sugars that are contained in these foods.

There are some natural sugar substitutes that can be used to help you with your sweet tooth. One of the best sugar substitutes I can suggest is using Stevia leaves or Stevia Extract dispersed in Chicolin.

Stevia is a natural plant extract which is 200-300 times sweeter than sugar, with hardly any calories. Stevia does not feed yeast or Candida and should be a natural sweetener of choice when dealing with parasites, fungal infections, diabetes and hypoglycemia.

In all its current forms, Stevia has a taste unique to itself. With all of its sweetness, there is a slight licorice-like aftertaste when the leaf extract or stevioside powder is placed in the mouth. This bitter aftertaste comes from the leaf veins and variety of the plants. The majority of the veins must be removed during the cut and sift process to overcome the strong after-taste. Don't be put off by its aftertaste, just look for the right powdered extract or brand name that has the least after-taste.

Chicolin is a soluble fiber (called Inulin) derived from the tubers of the chicory or dahlia flower plant. This soluble fiber is found in numerous roots such as dahlia flower tubers, chicory roots, dandelion roots, burdock roots, Jerusalem artichokes, asparagus, and onions.

Insulin is really a large molecule of sugar, an oligosaccharide, which behaves like fiber. Oligosaccharides or Inulin pass through the digestive system unchanged and help to slow the absorption of sugars. When they reach the large intestine, they are selectively and intensively utilized by the bifidobacterium, acting as a top-rate blood sugar regulator and super bifidobacteria growth medium.

Stevia extract cannot be used on its own; it is normally dissolved in distilled water or in an alcohol base solution and used a few drops at a time. Better yet, put about 5-10 grams of the stevia extract into the Chicolin, shake to achieve a uniform mix, and use the combined powder as a sugar substitute in your food preparations and beverages.

Oligosaccharides and stevia are used extensively in food manufacturing in Japan and South America. However, because of powerful sugar lobbies, there are politics surrounding these ingredients. In the US, there was an embargo placed on Stevia in 1991. Since then, in 1996, the American Herbal Products Association and some food manufacturers challenged this ruling; hence it is now exempt from the import alert and is classified as a nutritional supplement. Stevia can be used as an ingredient, a food additive or a nutritional supplement but cannot be called a sweetener.

Be sure to include 6-10 gram of a good quality cold-pressed oil in your daily diet. Omega-3 and Omega-6 essential fatty acids from these blended natural oils are essential to health, but your body cannot manufacture it. Therefore, they must be consumed daily in your diet. Essential fatty acids also play a very important role in keeping the blood sugar level.

For example, give a bottle of soda pop or sugar water to one child and a bucket of ice cream to another. Assuming that both of these foods contain the same amount of sugar, you will notice that the child drinking the soda pop will have an elevated glycemic index, whereas the child eating the ice cream will not have elevated blood sugar. The second child's blood sugar was not elevated, not because the ice cream is a wonderful food or had less sugar, but because the ice cream, along with the sugar, contained fat and protein.


After an initial cleanse, consider a balanced diet of properly combined whole foods. Work to develop a balanced diet high in fiber. Eat organic whole foods with sufficient quantities of quality protein and fat at each meal.

When your blood sugar drops, you may become drowsy, foggy or sluggish. When blood sugar is elevated, you may become jittery, irritable and hyperactive, with no mental focus.

To avoid the peaks and valleys that come from refined foods, stay with a simple diet containing quality proteins such as lean meats, fish, free range eggs, whole grains, legumes, nuts and lots of green vegetables.

Our bodies are genetically programmed to repair, regenerate and fight diseases every living moment of our lives. The same way a wound, a broken bone or a cut heals itself before your eyes, our body is capable and is programmed to repair, regenerate, and fight diseases every living moment of our lives.

Health is gained or lost at the cellular level on a daily basis. The quality of the cells you build, your immune function, mental acuity, longevity, and quality of life are dependent upon and begin with your next meal. How to Use BioQuest Stevia & Chicolin in Recipes.

Sweet Betrayal by Sibylle Preuschat 
Counting the Many Ways Sugar Harms Your Health, by Nancy Appleton, PhD, Author of the book Lick The Sugar Habit

And From Our Newsletter Archives:
Two Steps Healthy, One Craving Back, by Tarilee Cornish, CNC
WholeApproach Table of Cravings, by Tarilee Cornish, CNC

Sugar Detox by Hillari Dowdle with contributions from Dr Carolyn Dean in the March edition of Natural Health Magazine