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Aspartame (NutraSweet, Equal) Corn Fructose Refined White Sugar Saccharin (Sweet 'n Low) Sucralose (Splenda) Sweeteners to Enjoy: Agave Nectar Apple Syrup Barley Malt Syrup Birch Syrup Brown Rice Syrup Dates and Date Sugar Evaporated Cane Juice Fruit Spreads Honey Maple Syrup Oligofructose Stevia Vegetable Glycerin Xylitol and more to come... Natural Sweetener |
for Enjoyment and Good Health
Sweet Savvy is about having options for sweeteners that go beyond refined white sugar and artificial sweeteners. If you eat natural and organic foods, are diabetic, on a low-carb or low-glycemic diet, are a parent that wants to satisfy your child's sweet tooth without refined sugar, or simply want to explore some delicious food ingredients, this website is for you. For a variety of different reasons, many of us today are choosing to reduce or eliminate refined sugars from our diets. We've all been told by a dentist or doctor that refined sugars aren't good for our teeth or our health. And many diet plans call for the reduction--if not the complete elimination--of refined sugars. By removing refined sugars from your diet, you can:
But removing white sugar and other refined sweeteners from your diet is easier said than done. Many people use artificial sweeteners instead, which have their own negative health effects. Or they try to avoid sweeteners and sweet foods altogether, a difficult task that is often unsuccessful. This is my philosophy about eating sweet foods:
Over the past several years, I have been intensively researching natural sweeteners and testing recipes. Natural sweeteners are delicious! I have been preparing desserts that my family and friends rave about, and using these natural sweeteners instead of refined sugars in all my cooking. And even though these recipes are full of natural and organic ingredients, they taste very much like the sweet foods we know and love. Really! As unbelievable as this may sound, I actually now prefer these healthy sweeteners over refined sugars, and so do my friends and family. Refined sugars actually no longer taste good to me, and I have no problem passing up sugar-filled desserts. This website will give you a whole different perspective about what is possible in the realm of sweets and sweeteners. My intent with this website is for you to:
to enjoy eating each and every bite! Start getting savvy about sweets right now...
P.S. This website is a work-in-progress. I have a lot more information I'm working on posting. There will be more about how refined sugar acts in your body, more background information about the sweeteners, more sweeteners, more recipes. Save this site on your Favorites list and sign up for my Sweet Savvy newsletter (use the newsletter signup box at the top of this page) to keep up with new additions. Hailed as "The Queen of Green" by the New York Times, Debra Lynn Dadd has been a pioneering consumer advocate since 1982, specializing in products and lifestyle choices that are safer for human health and the environment. She is the author of Home Safe Home.
Why "Sweet Savvy"? As a verb, savvy means to know or understand. It comes from the Latin sapere, which is to be wise. Another word that comes from this root is sage. One of its definitions is "proceeding from or characterized by wisdom, prudence, and good judgment" as in "sage advice". As a noun or adjective, savvy is practical know-how. Savvy is what this website is all about: gaining practical know-how about sweeteners of all kinds, so you can make sweet choices proceeding from wisdom and good judgement... which results in good health.
My Sweet Story
For most of my life, I ate a lot of refined white sugar. Really. A lot of sugar. As a teenager I would eat a half-gallon of ice cream at one sitting. I once ate a whole coconut cream pie. My best friend Sara and I would go out to dinner and order five desserts and eat them all between us. Sometimes our entire dinner would consist of the five (or more!) desserts. Once I left home and was on my own, it wasn't unusual for me to eat a bag of cookies for dinner, or a big slice of chocolate cake that I would pick up from the bakery down the street. I ate sugar all day long. If I went out to run errands I would stop for ice cream or at a bakery for cookies or cupcakes. Even after I "reduced" my sugar intake, I still ate a pint of Ben & Jerry's Cherry Garcia ice cream every night. After all, a pint of ice cream is a lot less than a half gallon... I first became aware of the dangers of refined sugars while researching my first book, Nontoxic & Natural, in 1984. As a consumer advocate, I included refined sugars in my book of household toxics and wrote that there were other, more healthful, sweeteners on the shelves of natural food stores. I bought them all and started experimenting, but at that time there was little information on how to use these other sweeteners. Frustrated, I went back to eating refined sugar. Eventaully, when it became available, I switched to unbleached, organically-grown sugar, but it was refined cane sugar nonetheless. After 45 years of eating refined sugars, like over 17 million other Americans, I developed Type 2 adult-onset diabetes. I was also over 100 pounds overweight. My blood sugar was so high, it could not be measured on my home-test blood sugar monitor, which topped out at 400 (80-100 is normal, anything over 125 is diagnosed as diabetes). I had to reduce my consumption of sugar to save my life. | ||||||
Copyright ©2006 Debra Lynn Dadd - all rights reserved. |
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