Why Sugar Is Toxic To The Body
Refined sugar has been classified as a poison because it has been depleted of its life forces - vitamins and minerals. "What is left consists of pure, refined carbohydrates. The body cannot utilize this refined starch and carbohydrate unless the depleted proteins, vitamins and minerals are present.Refined sugar is lethal when ingested by humans because it provides only that which nutritionists describe as "empty" or "naked" calories. It lacks the natural minerals which are present in the sugar beet or cane.
In addition, sugar is worse than nothing because it drains and leaches the body of precious vitamins and minerals through the demand its digestion, detoxification and elimination makes upon one's entire system. So essential is balance to our bodies that we have many ways to provide against the sudden shock of a heavy intake of sugar. Minerals such as sodium (from salt), potassium and magnesium (from vegetables), and calcium (from the bones) are mobilized and used in chemical transmutation; neutral acids are produced which attempt to return the acid-alkaline balance factor of the blood to a more normal state. DID SOMEONE SAY BARLEY LIFE?
Sugar taken every day produces a continuously overacid condition, and more and more minerals are required from deep in the body in the attempt to rectify the imbalance. Finally, in order to protect the blood, so much calcium is taken from the bones and teeth that decay and general weakening begin. Excess sugar eventually affects every organ in the body. Initially, it is stored in the liver in the form of glucose (glycogen). Since the liver's capacity is limited, a daily intake of refined sugar (above the required amount of natural sugar) soon makes the liver expand like a balloon. When the liver is filled to its maximum capacity, the excess glycogen is returned to the blood in the form of fatty acids. These are taken to every part of the body and stored in the most inactive areas: the belly, the buttocks, the breasts and the thighs. HHMMMMMMMM
When these comparatively harmless places are completely filled, fatty acids are then distributed among active organs, such as the heart and kidneys. These begin to slow down; finally their tissues degenerate and turn to fat. The whole body is affected by their reduced ability, and abnormal blood pressure is created. The parasympathetic nervous system is affected; and organs governed by it, such as the small brain, become inactive or paralyzed. (Normal brain function is rarely thought of as being as biologic as digestion.) The circulatory and lymphatic systems are invaded, and the quality of the red corpuscles starts to change. An overabundance of white cells occurs, and the creation of tissue becomes slower. Our body's tolerance and immunizing power becomes more limited, so we cannot respond properly to extreme attacks, whether they be cold, heat, mosquitoes or microbes.
Excessive sugar has a strong mal-effect on the functioning of the brain. The key to orderly brain function is glutamic acid, a vital compound found in many vegetables. The B vitamins play a major role in dividing glutamic acid into antagonistic-complementary compounds which produce a "proceed" or "control" response in the brain. B vitamins are also manufactured by symbiotic bacteria which live in our intestines. When refined sugar is taken daily, these bacteria wither and die, and our stock of B vitamins gets very low. Too much sugar makes one sleepy; our ability to calculate and remember is lost.
Anywho - We enjoyed ourselves w/some naturally sweetened SWEETS!
We did it the Natural Way!
Pumpkin Ice Cream (gluten free, vegan)
You need either an ice cream machine or a food processor (If using a food processor it works best if your ingredients are frozen).
1 can coconut milk
1 can pumpkin or 15oz cooked pumpkin
1/2 vanilla bean chopped finely or 1 tblspn vanilla extract (non-alcoholic version preferred)
1 tblspn pumpkin pie spice
1/2 cup agave nectar or maple syrup (sweeten to taste)
Blend all ingredients in a blender (mix well)
Poor the mixture into your ice cream maker & enjoy.
Baked Fruit Crisps -Banana/Peach (gluten free)Preheat oven to 350 degrees
1/2 stick of butter
Fresh Fruit of your choice - Bananas, Peaches, Pears, Apples (apples must be sliced thinly or precooked)
Drizzles of Maple Syrup
Sprinkles of Cinnamon
Smear butter onto 1 side of a tortilla.
Slice tortilla into 6 triangles
Arrange slices of fruit on top of tortilla triangles
Drizzle triangles lightly with maple syrup
Lightly sprinkle cinnamon over triangles
Place triangles into the oven until tortilla's are crispy (approx. 15 minutes)
Serve topped with Whipped Coconut Cream
French Toast Sticks (gluten free, vegan)
Preheat oven to 400 degrees
1 loaf of brown rice bread (Food for Life brand is a good find at Trader Joes)
1/2 vanilla bean chopped finely or 1 tblspn vanilla extract (non-alcoholic version preferred)
2 large bananas
1 cup water
1tspn cinnamon
1/4 cup coconut oil
Dip/soak each slice of bread into the batter.
Use the coconut oil to line a baking pan.
Place slices into baking pan.
Bake for approximately 15 minutes, or until toasty brown on one side.
Flip toast onto the other side, allow both sides to brown.
Slice pieces of toast into sticks.
Top with maple syrup.
Place leftover loaf into the freezer.
Take out slices & toast them for breakfast any other day. FAST FOOD
Agave Whipped Coconut Cream Topping (gluten free, vegan)/Whipped Cream Topping (gluten free)
1 can coconut milk (I suggest not the Lite variety)
Agave Nectar
Pour milk (cream) into a bowl & blend (or into a blender). Add Agave Nectar sweetening to taste (Some people like it really sweet, some people don't because it's usually a topping for some sweet tasting dish - Have it Your Way!) Refrigerate for at least 2 hours before serving.
Pumpkin Pie (gluten free, vegan)
- Nut Pastry Crust -
1 cup walnuts ground to a fine meal in a food processor
1 cup brown rice flour
1/2 cup barley flour
pinch of sea salt
1/2 teaspoon ground cinnamon
3 tblspns coconut oil
2 tblspns agave nectar
3 tblspns water
Lightly oil a 9 inch pie pan with coconut oil. Mix the walnut meal, brown rice flour, barley flour, salt & cinnamon in a large bowl. In a small bowl, mix together the coconut oil, agave nectar, & water. Add the oil mixture to the flour mixture & stir to combine. Press the dough into the prepared pie pan. Build up the edges of the piecrust & flute w/2 fingers.
- Filling -
1 (15 ounce) can plain organic pumpkin puree
12 ounces firm silken tofu
1/4 cup coconut oil
1 cup agave nectar
2 tspns pumpkin spice
1 vanilla bean (or 2tspn vanilla extract)
Blend all of the ingredients in a food processor until very smooth (about 2 to 3 minutes) Pour the filling into the unbaked pie crust & bake for 40 to 45 minutes until firm & golden.
Cool before serving. Top w/agave whipped coconut cream.
- Crust - 8 inch pie round1/4 cup almond meal/flour (finely blended)
1/4 cup almond pieces (crushed almonds- small pieces)
1/4 cup coconut oil
1 tsp sea salt
1/2 vanilla bean (or 1tspn vanilla extract)
- Mix the carrots, almond meal, coconut oil, sea salt & vanilla bean in the food processor to form a dough.
- Pour into a pie pan, add the almond pieces & press into your pan and chill for half an hour or more.
- filling -
1 1/2 cup cashews (ground finely in a food processor)
1 (15 ounce) can plain organic pumpkin puree
1/2 cup agave nectar (sweeten to taste)
1/2 vanilla bean (2 tspns vanilla extract)
2 teaspoons pumpkin pie spice
1/4 tsp guar gum (natural thickener)
1/2 lemon (the juice)
Mix ingredients in a bowl w/an electric blender.
Pour filling into crust and refridgerate before serving. Top w/agave whipped coconut cream.
Recipe Book #1- Mary-Ann Shearer - pg135 Carob Balls (gluten free, vegan)
Recipe Book #1 - Mary-Ann Shearer - pg 135
I rolled some in coconut, some in sesame seeds & some in puffed brown rice. My favorite are the rice puffs. It takes about 15 minuets to prepare & roll out a batch of these tasty treats.
J. Pamphile
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