http://www.rense.com/general5/lyme2.htm

http://www.digitalnaturopath.com/treat/T88689.html

http://aspartamekills.com/lydon.htm

Seems like every day I see some article about something that used to be bad for us is now good for us. I don't think they really know.

They perform those studies and who knows what else is going on with the volunteers to maybe cause a reaction or illness. I do, however, still try to really limit the aspartame (I'm a Diet Coke junkie from way back).....it's hard but I'm succeeding!
http://www.truthorfiction.com/rumors/nutrasweet.htm

When you are on a low sugar diet...to fight infections (plural)...your liver will kick in to supply glycogen instead.

"Carbohydrate is stored as glycogen in both muscles and the liver. Liver glycogen is the first line of defense when there is a slight fall in blood glucose concentration. Gluconeogenesis takes over after some hours, using lactate and amino acids to form glucose. It should be emphasized that the level of blood glucose will be maintained within narrow limits as long as a source of amino acids is available. The only real question is " will these come from me or my food"? The body's proteins are its largest "glucose reserve". Without an adequate blood sugar level, (> 2-3 mmol/l) brain activity is impaired. Interestingly. it is the transport of glucose into the brain that becomes rate-limiting at low blood glucose levels and not the initial phosphorylation by hexokinase."

www.medbio.info/Horn/Time%201-2/ liver%20glycogen%20exp.htm

Now THAT's a bummer!

See below...stevia is an HERB. Splenda is a modified sugar. Some react to Splenda. WHY?

I've never been a big "fake sugar" user. But since being on meds and avoiding sugar, I've had a lot more diet cokes! I have been using splenda more than equal, though.

Looks like I'm giving up diet soda. I'll stick with the splenda and stevia (thanks, Marnie!)

I have long ago decided that I eat my sugar - but just very small amounts of it, and as long as I can afford it, we by organic cane sugar that has the most delicious flavor. A two pound bag from Trader Joe lasts us a long, long time. Since we have been doing this for quite a long time, my sweet tooth has long disappeared. Why use something artificial, just another chemical, that has an aftertaste for hours and doesn't taste like the real thing to begin with?

Here is some info on SPLENDA. In my book, it's just another neurotoxin that we definitely don't need - our body has its work cut out to get rid of the ones we can't avoid.

The Potential Dangers of Sucralose 12/3/00
... The artificial sweetener sucralose, which is sold under the name Splenda�, is one
of the up-and-coming "next generation" of high-intensity sugar substitutes. ... www.mercola.com/2000/dec/3/sucralose_dangers.htm - 71k - Cached - Similar pages

Sucralose (Splenda�) US Product List 12/3/00
Sucralose (Splenda�) US Product List. I. Carbonated Beverages. Boylan
Bottling Company Boylan's Diet Birch Beer Root Beer. Briar's USA, Inc. ... www.mercola.com/2000/dec/3/sucralose_products.htm - 37k - Cached - Similar pages

Optimal Wellness Center's eHealthy News You Can Use - Issue 248 - ...
... Next). Splenda, Can You Have Your Cake and Eat it Too? - Last week
CBSHealthWatch interviewed me for their article on Splenda. You ... www.mercola.com/2001/aug/22/ - 17k - Cached - Similar pages

Want to Stop Diabetes? Start Exercising. 8/22/01
Want to Stop Diabetes? Start Exercising. By Sally Squires. At least
10 million overweight Americans could sharply cut their risk of ... www.mercola.com/2001/aug/22/diabetes.htm - 17k - Cached - Similar pages

"The pentose phosphate pathway is present in the two spirochetes where glucose-6-phospahte is converted into fructose-6-phosphate and glyceraldehyde-3-phosphate.

Our results show that in absence of fatty acid biosynthesis pathway, metabolic flux in T. pallidumand B. burgdorferiis constrained and is distributed disproportionately in favor of glycolytic pathway. "

They are:

glucose, "blood sugar", the immediate source of energy for cellular respiration
galactose, a sugar in milk (and yogurt), and
fructose, a sugar found in honey.

Glucose, galactose, and fructose are "single" sugars or monosaccharides. Two monosaccharides can be linked together to form a "double" sugar or disaccharide.
Disaccharides

Three common disaccharides:

sucrose - common table sugar = glucose + fructose
lactose - major sugar in milk = glucose + galactose
maltose - product of starch digestion = glucose + glucose
Although the process of linking the two monomers is rather complex, the end result in each case is the loss of a hydrogen atom (H) from one of the monosaccharides and a hydroxyl group (OH) from the other. Thus the molecular formula of each of these disaccharides is
C12H22O11 = 2 C6H12O6 - H2O

All sugars are very soluble in water because of their many hydroxyl groups. Although not as concentrated a fuel as fats, sugars are the most important source of energy for many cells.

Carbohydrates provide the bulk of the calories (4 kcal/gram) in most diets and starches provide the bulk of that. Starches are polysaccharides.

Animals store excess glucose by polymerizing it to form glycogen. The structure of glycogen is similar to that of amylopectin, although the branches in glycogen tend to be shorter and more frequent.

Glycogen is broken back down into glucose when energy is needed (a process called glycogenolysis).

In glycogenolysis,
phosphate groups - not water - break the 1 -> 4 linkages
the phosphate group must then be removed so that glucose can leave the cell.

The liver and skeletal muscle are major depots of glycogen.

There is some evidence that intense exercise and a high-carbohydrate diet ("carbo-loading") can increase the reserves of glycogen in the muscles and thus may help marathoners work their muscles somewhat longer and harder than otherwise. But for most of us, carbo loading leads to increased deposits of fat.

users.rcn.com/jkimball.ma.ultranet/ BiologyPages/C/Carbohydrates.html

The pure stuff Splenda is made from has been given the chemical name
"sucralose". They make it by replacing two of the molecules in sugar with
CHLORINE molecules. This renders the sugar indigestible. It's been used in
Europe for over 20 years with no side effects reported. The US was the last
in line to approve it. "

sucralose modified sucrose Splenda 600 times sweeter than sucrose. Actually made from sugar, but not broken down by body (sucrose molecule in which three of the -OH groups have been replaced by chlorine atoms). Safe for use in pregnancy. Does not break down when heated.

Stevia diterpene glycosides 300 times sweeter than sucrose. A natural sweetener extracted from the Stevia rebaudiana plant. Technically a dietary supplement because it has not been evaluated or approved by the FDA; however, generally regarded as safe.
www.drbunn.com/sweet.htm

Stevia is an HERB.

Re: Splenda...REPLACING 2 of the molecules in sugar WITH CHLORINE MOLECULES? A herx response???...

HELP... need a biochemist! Any on board? Especially one who understands gram negative bacteria are sensitive to acids (strong neg. charges)...and most like sugars.

To be safe use stevia only. I mix 1/4 tsp. of good quality stevia extract with 1 tbs. of inulin or chicolin to cut the bitterness. It works great in baked goods and home-made lemonade.

quote:

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Originally posted by Tincup:
Have you seen these articles?

http

http://www.digitalnaturopath.com/treat/T88689.html

http://www.holisticmed.com/aspartame/

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You really made me laugh. I can't say I have ever tasted roasted rat poop but the image is now stuck in my brain - won't touch Splenda now. LOL