October 4, 2010
In this sugar super-special, Ben and Jessa Greenfield get all sweet, and talk about:
-how to differentiate between sugar sources
-the best sugar substitutes for home meal prep and cooking
-how to stop sugar and carbohydrate cravings in their tracks
During this episode, Ben mentions the follow sugar craving stoppers:
Gymnema Sylvestre (click here for 300mg capsules):
Glutamine (recommended ~2g/day – click here for capsules):
Chromemate and Vanadium: (1-2 capsules, 30-60 minutes prior to lunch/dinner – “ThermoFactor”)
Finally, it is recommend that you listen to these two podcast episodes:
What You Don't Know About Sugar (Episode 80)
How Low Fat Diets Make You Fat (Episode 38)
32 thoughts on “Inner Circle Podcast #3: How To Stop Sugar & Carbohydrate Cravings In Their Tracks.”
I cannot find the link to download & listen to this podcast. Yes, I am part of the inner circle… and I have tried there too. Thank you.
I’d also love to find access to this podcast!! Would love to know where I can find it to listen top. Thanks!!
Do you have a recommendation for a purer source of Stevia? Currently, I use Truvia.
I'm a fan of the NuNaturals blend….
I recently heard about raw yacon syrup….supposedly very low on the glycemic index, but sweet enough to sweeten raw chocolate for a delicious treat. Have you heard about this? Any negatives other than the extremely steep price?
Similar to stevia, in that it's totally natural, very low calorie and super sweet. However, since it's not absorbed, like anything that not absorbed, it can cause GI distress, gas and bloating. And like you say, it's spendy.
I cook mainly with cast iron and Ceramic. Cast Iron is the best in my opinion. Just by cooking in cast iron you can get your daily dose of iron without taking a supplement. However, cast iron is a bit of a hassle to clean because you shouldn't wash it with soap and water. Ceramic is just ceramic covered cast iron. It is much more convenient to cook on because there is less sticking to the pan and you can wash it with soap and water. The price is pretty steep for Ceramic cook ware. Stainless steel is also a good choice it just doesn't have the added health befits of cast iron cooking. I would never use Teflon to cook on because it has cancer causing material in it that leach into your food.
As for seltzer water, I have never heard of adverse affects and Ben and I drink it often.
I went to a special urologist and they gave me a list of foods to avoid for bladder irritation and seltzer was on the list. Once I stopped drinking it, my issues went away. I'm able to have a couple ounces a day, but not much more than that.
What type of cookware do you recommend? Stainless Steel? Ceramic (mecola sells this)?
What is wrong with drinking seltzer?
I just heard about a sugar substitute called Lakanto, but I can't find much information from neutral sites. It's recommended by the woman who wrote "The Body Ecology Diet." Any thoughts on the substitute and/or the diet/lifestyle?
Hi Ben and Jessa. First of all, thanks for another great podcast!
Here's my question…. I received this link to an article about high fructose corn syrup the other day, and it confused me. The author states that "There is no significant difference in the overall rate of absorption between table sugar and HFCS, which explains why these two sweeteners have the same effects on the body". Is this true? They have the same effects on the body? I avoid HFCS and processed foods in general so it's not like I'm going to chug a 2 liter of soda if it's true, but I am curious.
whoever told you this doesn't understand the krebs cycle and digestion. Fructose is a five sided sugar. it takes less to break it down and digest it so it goes into the body quicker than sucrose which is more complex but less so than glucose. glucose does not get broken down, and is what all sugars must be metabolized into in order for the body to use them. Glucose goes directly into the blood and the brain. That's why hospitals use glucose and not fructose or sucrose or any other ose for intravenous drips. It's all chemistry. there's also the PH in your stomach but the science behind PH(acidity) is rather unproven in my experience. The fake sugars are mostly modified proteins that don't get metabolized the same way. They are never good for you.
Hi Ben and Jessa, I realize you don't have school age kids yet, but would you consider doing an Inner Circle podcast on school lunch ideas? Our two boys are good eaters, and always have school lunches without any packaged foods. After six weeks of school, I'm starting to run out of ideas and am seeing lunches come home partially uneaten. The hardest part is that nuts and seeds are not allowed in lunches, so getting a good variety of protein sources is limited (you can only provide so much nitrate-free turkey…). Fresh veggies and fruits are a staple, but they are constantly asking for a carb source (they see the cookies and cereal bars their friends have). We would love any suggestions you might have on this topic. Thanks, and we really like the new format (Jessa, you are a natural!!)
You know it is funny you should bring this up because I remember going through the same thing as a child. My mom made everything from scratch (bless her) so non of my treats came in the cool packaging and I remember feeling embarrassed about my lunches. In hind sight she did me such a service. I would love to do something like this. I all ready have ideas for lunches;o). This is totally applicable for adults to. Many of us have jobs that we have to pack lunches for ourselves. Thanks for the idea.
You're welcome. Good call – didn't think about the adult packed lunches as well. My wife is a big fan of Ben's 'massive salad in a wrap' concept for lunch, but definitely needs better snack ideas…
Cinnamon tastes very sweet, does not have sugar, and plus it has a bunch of others health benefits. You can put in your coffee, in your outmeal, on sweat potatoes…
Great info! What are your thoughts on using maple syrup?
I use maple syrup once and a while it is absolutely amazing on a Rockford salad. Maple syrup has a few health benefits. It has a nice dose of magnesium and zinc. Two things most folks these days are low in. Also these two minerals are great a warding off sickness. I wouldn't rely on maple syrup to get the full dose of these minerals because you would have to consume a large amount which would be counterproductive. One tablespoon of maple syrup contains about 50 calories this will help you to figure out how much is just right or to much. Maple syrup is a nice alternative but it is high on the glycemic index. My rule is everything in moderation.
Here's a really good move you can make: get the DVD "Suicide by Sugar", grab some roasted cashews, and watch it with your daughter. Explain anything she doesn't understand.
Thanks Ben!! We're renting that tonight! Let you know how it turns out.
Thank you! Great information!! I am trying to break my 10 year old from her insane sweet tooth. These are super tips, but as far as the supplements, are any of them safe in smaller doses for someone her age? I have her diet at home under control, but weening off her desire for them at school and at friends house, anything that can help the cravings would be great!
Great show Ben and Jessa. Appreciate your insights and detail on the black strap molasses. Gotta try some of that. Ben you said in one of your books that the best sweetener is simply fruit – bananas in plain oatmeal, blueberries in plain yogurt, etc. That really struck me as powerful and true. Why do we HAVE to have sweetener products at all? Suppose it's just the society we live in. Thanks for your fresh and real content. Godspeed to you in Kona!
Also, what are your thoughts on Brown Rice Syrup, coconut sap and barley malt syrup?
I'll let Jessa take on the second question about syrups…I'm busy getting ready to race my triathlon here in Hawaii…she should respond in the next week or so!
I know that Brown Rice syrup is a good option and I occasionally do use it in my baking. However, brown rice syrup has a pretty high glycemic index so it will spikes your insulin levels so folk with diabetes should stay away from that. Barley malt I have never used myself but I do know that it is very similar to molasses. You can actually sub. it for molasses. Barley malt is half as sweet as sugar so you will not achieve the same amount of sweetness if you sub it for sugar. Also when buying Barley malt make sure to read the label because many producer sneak in high fructose corn syrup. I really don't have any experience with coconut sap so I will look into it because now I am interested. I don't want to deter you from either because both are better options than fructose and table sugar. You just have to weigh the options and pick what is better for you. Hope that helps.
FYI – Truvia is a blend of white stevia powder and Xylitol
I checked this out and yes Truvia is Stevia and Xylitol. It is however highly processed stevia. The only element they use from the stevia plant is the sweet part which is extracted in a lab. Many of the health benefits are lost in this extraction. If you eat stevia in its true form it has a bitter after taste. The reason they use the Xylitol in Truvia is as a filler and helps with the texture of the product. Xylitol does cause some stomach upset. I wouldn't use to much. Truvia is not a bad option but true Stevia has fare better health benefits and I wouldn't call Truvia Stevia.
cup of dates, 1/2 cup carob powder, 5 cups water, and 2 bananas!
You missed the almonds; *
1/2 of almonds as well and I soak the almond overnight. They just begin to sprout when I want to use them. Doing this give the almond an even better health benefit which I am sure we will talk about in another podcast.
Thanks for posting this. I am going to try making it tomorrow (was planning to do it today but soaking the almonds sounds like it is beneficial enough to wait).
Can you post the recipe for that 'chocolate milk' you make. It had almonds, dates, etc.