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Get the Sugar Out: 501 Simple Ways to Cut the Sugar Out of by Ann Louise Gittleman PH.D. CNS

Posted On March 24, 2017 at 4:47 am by / Comments Off on Get the Sugar Out: 501 Simple Ways to Cut the Sugar Out of by Ann Louise Gittleman PH.D. CNS

By Ann Louise Gittleman PH.D. CNS

This well timed ebook is aimed toward the hundreds of thousands of individuals whose low-fat diets should not delivering the well-being merits and weight reduction they anticipate. the explanation? The "healthy" promise of low-fat items mask the excessively excessive degrees of cornstarch, sucrose, and other kinds of sugar. greater than 50 recipes make Get the Sugar Out an outstanding advisor to low-sugar diversifications of favourite nutrients, snacks, beverages and cakes.

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Extra resources for Get the Sugar Out: 501 Simple Ways to Cut the Sugar Out of Any Diet

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It causes mineral imbalances and sometimes allergic reactions, both of which weaken the immune system. 5. It neutralizes the action of essential fatty acids, thus making cells more permeable to invasion by allergens and micro-organisms. OTHER HEALTH PROBLEMS All of this should be evidence enough to get the sugar out of your diet, but it’s only the tip of the iceberg. Excessive sugar consumption is believed to cause or at least contribute to all of the symptoms, deficiencies, and ailments in the list above.

Chapter 1 get the sugar out of your kitchen many sugar-cutting tips have multiple uses. Once you learn them, you can use them when making breakfast, lunch, dinner, snacks, and yes, even healthful desserts. They can be utilized time and again until they become habits and maybe even family traditions. The tips in this chapter are the ones you should begin with. They are fundamental sugar-busters—basic concepts to help you identify sugar in all its various forms and to teach you to limit, substitute for, or eliminate it in the foods you put in your grocery cart, the foods you have in your kitchen, and the way you prepare food.

Most of the “complex” carbohydrates Americans consume aren’t really that complex after all. Although classified as complex carbohydrates (because they’re made from grains, not sugars), white pasta, bread, and bagels really react more like simple sugars in the body because the flour in them is highly refined. In refining, nutrient-and fiber-rich whole grains are converted into processed foods that have a long shelf life but many calories and few nutrients (sometimes as much as 86 percent less of some nutrients than are in the original grain).

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