----- Original Message -----
From: H. Bruce
Downey
To: Hugh Wang
Cc: Punky Stevens '52 ; Austin Swartz, 52 ; Malcolm Ing, M.D. ;
Carolyne Larson Jordan
Sent: Thursday, May 06, 2010 9:29 PM
Subject: Fw: Splenda and Glycemic Index
Hi Hugh--- There is some confusion among our number about
the artificial sweeteners (1) Splenda vs. (2)
Stevia.
Here's what I've posted (quoted in
part) from the "Junk
Food" tab at "The York '52 Weight Room". It's taken from an e-mail of yours
dated April 11th--- at the very bottom...where you apparently had taken a
break...then came back to write me about these two artificial
sweeteners:---
___________________________________________
Bruce, I'm back to talk about
Splenda which itself is
not bad. It was approved by the FDA which tested it as a natural
sweetener which I am trying to grow in my back yard having ordered it from a
mail-order nursery. It is struggling, and I'm not sure if it doesn't
like my heavy clay dirt or if I'm not watering enough or too much. It
is sweeter than sugar, and fast became a favorite for diabetics. A cup
of coffee requires only a twentieth of a teaspoon. Here's where the
fraud occurs. After the approval, the company added sugar to bulk up
the packet to a teaspoon or more, so now what was okay for diabetics and
obese patients with omental baggage is now causing insulin/leptin resistance
and rises in blood sugar. The company markets it as "made from sugar"
without the downside of sugar. Boo!
Stevia has nothing added to it, and you
use a tiny spoon about the size of a quarter of a little fingernail to equal
a teaspoon of sugar. It can be found at health food stores and I think
Trader Joe's. It will not raise your blood sugar or anyone
else's. You can cook with it.
_______________________________________________________
In talking to my Nancy about it, she says
you cannot "grow" Splenda--- which is a chemical compound---
but you can grow Stevia--- since it grows
quite naturally as a plant...and the Stevia we buy so readily in our grocery
stores as an artificial sweetener is all produced from the leaf of the
Stevia
plant.
Secondly, Stevia is sold separately as a stand-alone,
"no sugar" added product. But you can buy it
with "sugar added." And when it's sold with
sugar added it's name becomes Truvia. --- note:--- Splenda
may(?) also be sold "with sugar added" in which case it
too may be sold under a different name--- or is that the whole point to our
discussion?--- that Splenda adds sugar and doesn't
even tell us? I just don't
know.
Lastly, I got this note from
Austin Swartz '52 with a cc to Carolyne
Larson Jordan '52--- see Austin's complete e-mail below.
NOTE: I believe the
"Blondie" Austin refers
to here as selling "Body Wise
Products"
is one-in-the-same-as Carolyne Larson Jordan
'52. Austin's e-mail reads in part as
follows:----
"Splenda: According to the ingredient and
nutrition data on the package,
the ingredients are Maltodextrin and Sucralose, neither of
which are sugar. The nutrition data says that the calories are
0,
which would be impossible if it contained sugar. So if Splenda
really contains sugar, they are sneaking it in without
admitting
it on the package."
____________________________________________________________________
So which is to become our artificial
sweetener of choice?--- Splenda or
Stevia...and
why?
Thanks for clearing this up for us,
Hugh.
...Bruce**********
----- Original Message -----
From:
Austin
To: H. Bruce Downey
Cc: Carolyne Jordan
Sent: Thursday, May 06, 2010 6:49 PM
Subject: Splenda and Glycemic
Index
Hi Bruce,
I hope all is well w/you. Here is a
little info on the subjects above.
Splenda: According to the ingredient and
nutrition data on the package,
the ingredients are Maltodextrin and Sucralose, neither of
which are sugar. The nutrition data says that the calories are 0,
which would be impossible if it contained sugar. So if Splenda
really contains sugar, they are sneaking it in without admitting
it on the package.
Glycemic My resource book on this is
"The New Glucose
Revolution"
Index:
by Rodale Books, rodalestore.com 800-848-4735
Basically, the glycemic index is a measurement of how rapidly
a food is converted into sugar and absorbed into the blood
stream
when it is digested. The higher the number, the faster
the sugar goes into the blood stream. If a food item generates
sugar rapidly, the level in the blood elevates, causing the pan-
creas to shoot lots of insulin which quickly eats up the sugar.
After
this happens, the amount of sugar can drop dramatically
before the pancreas gets the clue to back off. Meanwhile,you
can
feel tired and/or hungry due to the drop in the quantity of
sugar in the blood, so you eat some more, which starts the
cycle all over again =putting on weight and over-taxing the
pancreas and other body functions.
Almost
all foods have a glycemic index, but some, like beef
and some other meats are 0, even though they contain fat.
Many vegetables, such as broccoli, are also 0. Most fruits
and veggies have low indices. So does milk. Most cereals
except oat products have high indices, and so do most
breads. Basmati rice is preferred over other rice's.
By studying the G I tables and other factors such as fat, fiber
and vitamin contents, you can plan a diet that will keep your
body
functioning smoothly, and your weight under control,
especially if you also use the Body Wise products that
Blondie sells.
I hope this helps, and I REALLY appreciate your interest in
keeping us as healthy as possible.
Take care, Austin/Pancho