Advice on honey, sweeteners, etc.

Sweets And Proteins
Thu, 20 Feb 1997 23:10:49 GMT

Hi Christina,

Chocolate , even unsweetened is a definite no-no. Elaine has not given the
reason for this. If you do all the research in the papers in the back of
the book, you'll probably find the answer. I found one good reason in a
book I have which says that the oxalic acid in chocolate prevents the
absorption of essential minerals: Calcium, magnesium, potassium and sodium.
It acts like a magnet, reacting with them to form insoluble salts that
cannot be utilised by the body. He concludes that giving chocolate milk to
kids is an exercise in futility if you want to increase their calcium

The same applies to spinach (cooked only) and rhubarb. I know however that
spinach (and sliverbeet) if taken raw or lightly blanched, do not form
oxalic acid.




TO EVERYONE: The best honey to buy is un-pasteurized because it contains all the natural good enzymes and anti-bacterial anti-viral properties. Do not give it to babies or young children though. Try as hard as you can to only buy honey in a GLASS jar. This goes for OILS too.
Most people don't know this, because it is not very publicized, but plastic leaches into the foods that are stored in it, especially oils.
It may sound far fetched, but I have seen programs on this, and scientists have proved it. They don't know which plastics are harmful and which are not, therefore, all plastics should be avoided when it comes to food storage, and cooking. If you cook in the microwave, use glass or ceramic.
Always try to use glass or ceramic for all food storage.
As far as the diet is concerned, there is nothing against using any type of honey, but un-pasteurized is the best.
Anna B

Re: Q: Clover Honey...
Tue, 25 Feb 1997 21:46:54 GMT

>What is unfiltered "Clover Honey"?? Is this allowed in the SCD?

Clover honey just means the bees used clover flowers to make the honey. I
don't know what "unfiltered" means exactly. The best honey to get is Unpasteurized because it contains all the antibiotic, antibacterial properties and all the good enzymes we need. Pasteurized honey is dead. Either one is ok on the SCD. As long as the ingredients on the jar don't list anything besides honey, it's fine. Always buy honey in a GLASS JAR, not a plastic container.
Chemicals from the plastic can leach into the honey, and the effects of this are not fully known, but some plastics have been proven harmful. Glass is best for all food containers, but especially for OILS and all liquid foods and drinks.

Date: Fri, 04 Sep 1998 09:44:43 -0700
From: David Hyde <>
Subject: Re: Cookies wrote:

> Hi again. Sorry to plague you all with questions, but I'm going to try making
> nut cookies for my little boy. The pecan meal just arrived, and it's a lot
> coarser looking than I would have imagined. What kind of honey is good to use.
> The book says unprocessed, so I'm assuming SueBee brand is OK. Right?

All honey should be unprocessed. Sue bee is probably filtered but that's
fine. In the US, almost no honey has anything added to it. Check the
label, and it should just say honey. Did you know honey is also a
natural antiseptic and can be stored un refrigerated and fine for
hundreds of years? What a cool food. If you're really daring try
buckwheat honey sometime, it's dark colored, almost black and SO good!!!

Liquid honey

To the group:

Recently found some liquid honey producers are adding up to in some
cases as much as 10 percent refined sugar.


From:, (
Subject: Dark honey fights illness
Date: Mon, 13 Jul 1998 20:41:58 -0400

I thought you might find this story interesting. It's from EXN.CA,
Canada's premier web site for science, technology, nature and adventure --
from the Discovery Channel.

Dark honey fights illness:
The colour of your honey suggests how good it is for you.

Read the full article at

Date: Thu, 16 Jul 1998 15:34:26 -0400
From: ruth <>
Subject: Re: Dark honey fights illness

I read the article. Have you ever tasted buckwheat honey?
That's the darkest and healthiest according to the research.I thought it was
It was on sale at the healthy foods store recently and i bought some,
I now have an unused jar of organic buckwheat honey. ; / It tastes too too strong
for use in the baking recipes or for honey sauces. I mind the overpowering flavor.


Date: Thu, 16 Jul 1998 12:21:43 -0700
From: David Hyde <>
Subject: Re: Dark honey fights illness

Checked out the honey article and thought I'd add a couple of things the
article didn't mention.

1. You shouldn't consume large amounts of honey if you have a candida
infection, they thrive on it.

2. In addition to it's antioxidant properties, honey is a natural
anisceptic, put it on a cut or burn for similar results to peroxide, but
without drying out the skin, its sort of an antiseptic lotion. Royal
Jelly works even better for this (the BEST thing to put on a new tatoo!)

3. Honey loses most of it's advantagageous antioxidant and anticeptic
properties when cooked. Some claim it even becomes slightly toxic. In
dishes that don't bake, like things cooked on the stove, I would add the
honey last when possible, maybe when things are still warm but off the

4. The article compares darker and lighter honey of different flowers'
pollens. It recommends buckwheat pollen and so do I. If you haven't
tasted this stuff, do. It is SO good, I like it a lot better than clover

David Hyde

Office of Research and Planning
City College of San Francisco
50 Phelan Ave.
Rm. E203
San Francisco, CA 94112
Phone: 415.239.3227
Fax: 415.239.3010

Date: Fri, 17 Jul 1998 20:23:43 +1000
Subject: Healing Honey

On the subject of honey - there has been a lot recently in the Australian
news about the amazing properties of honey, especially Australian Jellybush
Honey and New Zealand Manuka Honey. They are both actually being used in
hospital burns units and also on chronic skin ulcers, with remarkable
effects. The honey must be raw and unprocessed to retain its virtues. I
would suppose it has similar healing effects on our insides, but would
recommend eating it sparingly.


Date: Sun, 07 Mar 1999 20:47:33 -0800
From: Deborah Idol <>
Subject: info on honey

Hi Everyone,

I copied and pasted this time - the post from the BARF (Bones And Raw Food) list.

Here it is:

> I just remembered something regarding commercial honey. For background I studied Animal Science/Agriculture in college and spent two years studying bees and beekeeping.

> Quite often, at least in America, the commercial companies will cut honey with corn syrup and it can still say honey on the label. Others heat the honey to much. Heating over 107 degrees F. will kill the enzymes, destroy vitamins, etc.

> It has to be heated some to get it to come out of the comb. Usually 103 or 104 is enough and leaves a bit of leway incase some of it continues to heat after the heat is turned off.

> 'Raw' honey has been handled this way. You also need to heat it this little bit so it will flow through the strainer or you would have bits of bees, (the odd leg, heads, etc.) and other foreign material that is present in the hive and gets into the honey present in the bottle.

Take care,


Date: Sat, 10 Apr 1999 22:27:15 -0500
To: <>
Subject: Honey

Gee, I thought honey had nutrition in it. Is there nothing good to be said about honey, nutritionally speaking? Okay, wait, I just got this from the page:

"In addition to being a concentrated energy source, honey contains a wide array of vitamins, minerals, antioxidants and amino acids. In a recent review of related literature, Dr. Susan Percival of the University of Floridaís Department of Food Science and Human Nutrition found honey contains vitamins, such as vitamin B6, thiamin, riboflavin and pantothenic acid. Essential minerals, such as calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium and zinc are also found in honey. "In addition, several different amino acids, the building blocks of protein, have been identified in honey." says Dr. Percival. "Honey also contains several compounds that function as antioxidants, one of which is unique to honey called pinocembrin." Although these substances appear in trace amounts and vary depending on the honeyís floral source, they contribute to your overall nutrition intake."

What say ye? After all, bee pollen is reknowned for having the complete array of B vitamins in them, so I guess I figured honey would be healthy?

And here is an interesting honey factoid: did you know honey NEVER spoils. There you go--your perfect Y2K bomb shelter food source. =)


The foods that are allowed on the SCD (with the |exception of honey, which is a sugar, although an SCD legal one) are |extremely nutritious.

Date: Sun, 11 Apr 1999 21:09:17 -0400
From: "dan davis" <>
To: <>
Subject: Re: Honey

Dear Michelle,

Honey is good to use as a sweetener in moderation. I think that moderation is the key, because too much suger, even SCD legal sugar, is not good for us. It is proven to suppress the immune system.

It can be misleading when you read about the antioxidents and proteins and vitamins contained in a substance. This does not necessarily mean that they are *good* for us. I believe chemical analysis of just about any plant or animal product would have lots of these nutrients.


Date: Sun, 11 Apr 1999 11:15:51 -0400
From: callahan <>
Subject: Re: Honey

Yes real unprocessed raw honey has nutrition and anti bacterial qualities.

The honey with health benefits is very expensive and not for cooking (which kills all the good stuff ). I use it as a medicinal remedy, I paid $4.50 for a very small jar of "Really Raw" brand. It looks and tastes nothing like the honey we use for cooking.

"Really Raw" honey is straight from the hive, totally unprocessed, unrefined, unfiltered and un-heated. It has crunchy bits of propolis, pollen and bee matter and honeycomb. I took it by the tablespoon when i had a sore throat this winter.



> From: Steven A. Melnick <>
> To:
> Subject: Vanilla
> Date: Tuesday, February 04, 1997 7:59 AM
> There are several recipes in the book that call for vanilla. It seems,
> however, that the ingredients on the package say that either corn syrup or
> sugar are added.
> Is it possible to get vanilla without those additives or has everyone used
> the "store" version with the sugar or corn syrup?

I've been using Spice Islands' "Pure Vanilla Extract" puchased at Safeway.
It's label says "100% Bourbon Vanilla"; it's ingredients list is: "Bourbon
Vanilla bean extractives in water and alcohol (35%)". A note above the
ingredients states: "... all natural pure vanilla extract. NO SUGAR

It may have unlisted ingredients, or the alcohol may be bad, but I've been
using it without apparent trouble. I use it in baking according to the SCD
recipes, and I add a drop to yogurt and honey. While I doubt that any
single ingredient is essential, I think vanilla makes a noticeable and
welcome difference to baked sweets or yogurt.


Date: Tue, 23 Mar 1999 18:37:20 -0500
From: "Deborah Idol" <>
To: <>
Subject: Re: CD - UC SURVEY

Hi Marianne,

>I haven't found any vanille extract readily
>available that didn't contain some
>sort of sugar product, But I'm pretty sure Elaine OKed this for me. Does
>anyone know where to purchase pure vanilla extract?

I really wouldn't use the vanilla extract that has sweetener added! You can buy pure vanilla extract, made only with vanilla and alcohol, from many sources. Health food stores, Penzeys Spices ( ), Walnut Acres ( ) and others carry pure vanilla extract. Most supermarkets do not. I prefer the Walnut Acres double strength product.

Take care,



Re: glucose-fructose
Wed, 30 Apr 1997 21:34:59 GMT

>One quick question that I hope anyone will answer...
>In the book (page 27) it says we are allowed to have glucose and fructose
>because they are the monosaccharides. Glucose and fructose both come >from
sucrose which is a disaccharide which we are not allowed. I'm o.k. >with this,
but I would like to know is... if I see a product saying >"glucose-fructose" on
the ingredients label does this mean it is sucrose in >this case we cannot have
it, or does it mean its composed of glucose and >fructose and in this case we
can have it?
> Geoff Stewardson

Dear Geoff and others,
I cleared up this dilemna in the past by asking Elaine. In the most recently
printed edition of the book, it says NOT to have glucose or fructose anymore.
The reason she gave me by fax was that there is too much mislabelling going on.
She says that often they will sell mixtures of true fructose and sugar and
label it fructose, etc. She says we can use PURE DEXTROSE, which I was able to
find at Galloway's in Vancouver, BC, Canada. It is a chain of stores that sell
bulk foods, imported food items, spices, and health foods. It looks like
powdered confectioners sugar and is quite cheap ($1.19 for 400 grams which is
just under 1/2 a pound) compared to Fructose. I have also seen it in East
Indian specialty food stores. I buy it and use it in homemade yogurt,
applesauce, jam, tea, etc. I still use HONEY a lot though, as I believe it is
best. You see, I used to use granulated fructose since it said that you could
in the old edition of the book. I never noticed any problems really, but you
never know. I also used to buy drinks that listed Glucose-Fructose instead of
sugar or corn syrup, like Snapple, before they changed the formula. Who knows,
maybe it had corn syrup all along and they just recently changed the label.
Anyhow, I still occasionally have one of these drinks, but Elaine does not
approve. She basically says NO GLUCOSE, OR FRUCTOSE. (yes, she always yells
everything in CAPS!) When I asked her Why not?, she told me the reason I just
mentioned and said the only thing we could have was pure dextrose.

Hope this clarifies things for everyone.

FYI - sorry in advance for the spelling

This article was taken from...
Health Naturally, issue 23, august/september 1996

The following will be parts of the article and will not be all inclusive by
any means. ***(PART 1)***
(NB: Most of these sweeteners are not permitted on the SCD, see note below)

Natural Sweeteners

Granulated cane juice
- is whole cane sugar, calories and all, with the
water removed. It is only slightly healthier than table sugar because of
its small content if vitamins and minerals, which offsets the deleterious
offects of sugar. In small amounts, it is appropriate for health children
and adults.

Barley malt - has very similar properties to the above sweetener and is
sometimes a good alternative to table sugar. Some individuals, however,
react negatively to it because MSG is often hidden in the malt.
(Not permitted on the SCD, see note below.)

Molasses - concentrated from sugar cane or beet sugar refinings, rich in
nutrients like B, E, iron, calcium, Magnesium, potassium, chromium,
manganese and zinc. It is lower in sucrose that table sugar.Testimonials
abound for the healing effects of molasses on disorders like arthritis,
anemia, ulcers, varicose veins, constipation and low energy. Most brands
are preserved with sulphur, high doses of which can be toxic.

Date sugar - is more a food than a sweetener. It is ground up from
dehydrated dates, is high in fibre, and a long list of vitamins and
minerals, including iron. Its use is limited by price and the fact it does
not dissolve when added to liquids.

Brown sugar - is nothing more that 91 to 96 per cent white sugar coated
molasses syrup. It is not healthier than white sugar.

Demerara, turbinado and saw sugar - are variour grades of granulated, dark
brown sugar obtained from the sugar cane juice. They retain some of the
nutrients of raw cane sugar but are not as nutrient-rich as granulated cane
juice or molasses.

Maple syrup - is a naturally occuring sweetener which is, as best, 65 per
cent sucrose; it is basically a sugar equivalent with a similar biochemical
effect as raw, unpasteurized honey.

Stevia - is a perennial shrub, the extracts of which have been used for
centuries as a safe, natural. Stevia is 200 to 300 times sweeter than
sugar and has a licorice-like flavour. Virtually calorie-fre, stevia
prevents cavities and does not trigger a rise in blood sugar. It does not
feed yeast, fungi or other micro-organisms in the gastrointestinal tract,
but it does increase energy and improve digestion by stimulating the
pancreas. There has never been a report of an adverse reactin linked to
stevia. In 1991, the FDA banned stevia imports for use in foods,
reportedly at the request of an aspartame manufacturer.

Fruit juice and rice syrup - are common sweeteners used for many
health-store packaged cereals, cookies and other products. Since both
still contain sugar, albeit natural with some vitamins and minerals, they
are still potentially a problem for diabetics and hypoglycemics.
(Not permitted on the SCD, see note below)

Raw, unpasteurized honey - is a good sugar alternative but only because it
is considerably sweeter and people tend to use less of it. Its composition
is very similar to table sugar. In large amounts, honey is not a good
sugar substitute for either diabetics or hypoglycemics.

Licorice root - can be used as a natural sweetener in small amounts without
serious adverse reactions. As a sweetener, licorice root is safe for
diabetics or hypoglycemics.

Amazake - is a natural disaccharide sweetener made from brown rice with
similar characteristics to honey and rice syrup.

Fructooligosaccharides (FOS) - are sucrose molecules linked in sequence
with fructose. They are found naturally in many vegies, grains and fruits.
FOS promote the growth of the beneficial gut bacteria (lactobacillus
acidophilus and bifidus) and prevent fungal (candida) overgrowth. Sources
of FOS include Jerusalem artichoke flour, asparagus, onion, leek, garlic,
dahlia inulin, chicory and burdock. FOS has been documented to reduce
bowel toxins and serum cholesterol; prevent diarrhea and constipation'
,protect liver function; and improve symptoms of chronic inflammatory bowel

Next to come will be the chemical sweeteners...

Geoff Stewardson
Thunder Bay, Ontario

Natural Sweeteners
Sat, 17 May 1997 16:04:04 GMT

On the page:

there is a article reprinted from Health Naturally called Natural
Sweeteners[sic]. Included in it are:

>Barley malt

This has gluten and would not be permitted on the SCD.

>rice syrup

This is made by using an enzyme to break down the rice starch to a sugar.
Often the enzyme is barley malt, resulting in a rice syrup with gluten. The
best known rice syrup with gluten is the one used in the Rice Dream liquid.
This product is not gluten-free. Any product with rice syrup listed
requires a call to the manufacturer to determine how it was made.

The way they are listed at the site implies they are recommended.


Wed, 7 May 1997 21:59:03 GMT

FYI - sorry in advance for the spelling

This article was taken from...
Health Naturally, issue 23, august/september 1996

The following will be parts of the article and will not be all inclusive by
any means. ***(PART 2 Of 2)***

Chemical Sweeteners

- 600 times the sweetning power of sugar. Not yet FDA approved, it is lefally in use in Canada and Australia under the brand name Splenda. There have so far veen no reports of adverse effects, possibly because of its expense and limited use.

Cyclamates - were banned by the FDA in 1970 due to their association with cancer - but not in Canada where seemingly, people do not get cancer from them.

Saccharine - contains only one eighth calorie per teaspoon, is about 300 times sweeter than sugar, and has a noticeably bitter aftertaste. Also linked with cancer, saccharine is banned in the U.S. In Canada, it is only available from pharmacists, who keep it under the counter and dispense it to anyone who asks.

Aspartame - it has a long history of controversy with some authors calling it the most dangerous substance on the market. Aspartame causes over 75 per cent of the adverse reactions to food additives reported to the FDA. Reactions incluse seizures and death. High levels of the amino acids phenylalanine and aspartic acid (both in aspartaime) can cause brain neurotransmitter imbalances, leading to numerous side effects on the nervous system. Methanol (wood alcohol) is 10 per cent of aspartame and a deadly poison capable of causing blindness of death. Methanol breaks down into formic acid and formaldehyde in the body. Formaldehyde is a well-known neurotoxin and carcinogen; it causes retinal damage and interferes with DNA replication. It is also manufactured by overgrown candida in the gastrointestinal tract. To date, there have been no studies to evaluate the dangers of chronically ingesting methanol from aspartame. Aspartame has been documented to cause low brain serotonin levels, depression and other emotional disorders that are often reversed by stopping aspartame. These results have been reported in people using as little as four 16-ounce bottles of diet soda per day.

Here are some of the 90 different documented adverse effects of aspartame:

headaches/migrains, dizziness, seizures, nausea, numbness, muscle spasms, weight gain, rashes, depression, fatigue, irritability, tachycardia, insomnia, vision problems,hearing loss, heart palpitations, breathing difficulties, asthma, anxiety attacks, slurred speach, loss of taste, tinnitus, vertigo, memory loss, joint pain and death.

Those of you who are interested in stevia....

Cheryl's Herbs
836 Hanley Industrial Court
St. Louis, MO 63144
Phone: (314) 963-4449 or
Fax: (314) 963-4454

Consumer Direct
640 South Perry Lane, Suite #2
Tempe, AZ 85281
Phone: 1-800-899-9908 or
(602) 921-2160

 Geoff Stewardson
 Thunder Bay, Ontario

Tue, 6 May 1997 16:51:29 GMT

To all,
Saccharin is by no means SAFE at all. I remember in high school I did a
research essay on artificial sweeteners. The fact is that every single
artificial sweetener has been proven to cause cancer in rats, not to mention
other health problems. Some artificial sweeteners were even banned in the
States, and still are banned in Canada. I believe cyclamates are one of them.
I wish I had that essay in front of me now, but I'm just working from an old
memory. I think it was cyclamates which were banned and then reinstated, but
it could be saccharin. You can't even get cyclamates anymore in Canada, but
you can in the States. You can't even buy soda pop with saccharin in Canada,
but you can in the States. Anyway, the latest of the artificial sweeteners
like aspartame, just haven't been around long enough yet for society to realize
that they cause serious health problems. I see no reason for anyone to consume
these un-natural chemicals. They are not foods. If someone told you to eat
sawdust because it was a good source of fiber, would you do it? It is not a
food and neither are saccharin and all other artificial sweeteners. They are
made up of molecules that are not even recognized by the human body and do not
exist anywhere in nature. Is this something you want to eat? Have you heard
the latest NON-food, fake fat. They have even approved it for the public
market, yet it has been PROVEN to cause diarreah, and gastro symptoms that
sound like IBD. Eating the stuff is like asking for a disease. I personally
would AVOID them all. Honey is the best thing.

Thu, 8 May 1997 8:07:36 GMT

Anyone who is interested in the safty of sweetener's should take a look at these web sites.
Stay Healthy.

To the group
To get more information on aspartame,
Anti-Aspartame Sites:

David O. Rietz (ETCS USN Retired '76)
***** *****
aspartame=slow poison=death!
DO check out information on the poison aspartame!
(AKA: Equal, Nutrasweet, Spoonful and ?)

Nexus Magazine... Perhaps the best place to begin!

Lots of diverse information.

The source for my "Badnews" page.

Written by NBC TV's former Network Physician Lendon Smith, M.D.

Diet drinks laced with bad news!

A MUST-READ E-mail message!

The "Official" Dogma (misleading BS)

AMI-MED Poison Control Center

One list of references.

Huge (730k) text file on subject with references.

Chapters of a draft article.

Text file on damage it causes.

The Nutrasweet Archive: Many articles and links on aspartame. Links to Betty Martini

And the PLOT thickens!

A waiting alternative (worse) and FDAstalling to revoke its approval?.

Artificial Sweeteners... none of them are good for you!

Mission Possible and the Gulf War Veterans.

The word IS getting around the college dorms!

Savvy words and action from the EIGHTH GRADE!



An excellent new site!

Excellent source of information on PKU

Testimony from Diabetics on the Premier Financial Group WEB site.


Overview of "EXITOTOXINS: THE TASTE THAT KILLS " by Dr. Russell L. Blaylock, M.D.

Add for a book by Dr. John A. Allocca, a Medical Research Scientist

Add for a book by James F. Balch, M.D.. and Phyllis A. Balch, C.N.C.

Source of several books by H. J. Roberts, M.D on aspartame and alzheimers (more info in my Comment page)

Russell Blaylock, M.D., neurosurgeon: Author of EXCITOTOXINS: THE TASTE THAT
KILLS (more info in my Comment page)

Re: Dextrose
Fri, 9 May 1997 20:09:47 GMT

>Anna (and everyone),
>In my edition of Elaine's book it says (page 59):
>Reading the text that follows I would imagine that if one is absolutely sure
>that the label is correct there would be no problem, but on the other hand
>Elaine never says it like she says in other similar situations (e.g. apple
>cider (page 56)). And there is also the fact that she wrote all that in
>What do you have to say to all this? I'm very interested about your opinion
>because today I saw some plastic sacs with fructose inside and it looked just
>like sugar. Maybe your answer will give me courage to try it (obviously, never
>before being certain of its content).
>Joaquim Dias in Lisbon (8 weeks on the diet; 3 weeks in remission)

Dear Joaquim,
You have the new edition of the book. The old edition didn't have that written
in it, and it inadvertently said that we could use Glucose, Fructose or any
combination of the two. It also said that Dextrose was the same as glucose,
therefore you could infer that this was also allowable. Back then, I used to
buy granulated Fructose and use it. It didn't always agree with me. I think
it caused gas, but I can't say for sure. Anyway, when the new edition of the
book came out, I happened to buy one for a friend with IBS and I browsed
through it to see if there were any changes since the older edition that I had.
I noticed that it now said what you quoted above about NO FRUCTOSE, ETC. It
was at that point that I started to worry because I had been using granulated
Fructose and so was another friend of mine with CD. I faxed Elaine a letter
asking about it, and she faxed me back. In the fax she sent me, she just wrote
all over the margins of the letter I faxed her, with the answers to the
questions, and it was ALL IN CAPITAL LETTERS. I found this kind of rude, but I
overlooked it because I figured she probably gets asked the same stupid
questions every day and she must get sick of answering them, especially when
half the things people ask are explicitly of implicitly written in the book
itself. Anyway, she said "ONLY PURE DEXTROSE" to the question " Can we have
granulated fructose, glucose, or dextrose?". The reason given was that
companies have been mislabelling mixtures of different sugars as Fructose.

My advice to anyone, which is according to what Elaine told me, is to only try
something labelled Dextrose - or Pure Dextrose. And also, I wouldn't go
searching all over town for it, because it's just not worth it. Honey is
perfectly sufficient, and actually healthier anyway. If you happen to come
across dextrose, then try it, but Elaine says not to try Fructose. I also
tried pure Glucose powder (from the same store), but I didn't like it because
it is less sweet, you need tons to give the same sweetness as sugar or honey
would, and it gets all chewy. It doesn't disolve nicely or mix into things.
It becomes hard as a rock and chewy when you mix it with liquid, so I gave up
on it.

Elaine seems to get annoyed when we ask if we can have all sorts of
alternatives to a food, like beans for example. When I asked if the beans and
lentils listed in the book were the only ones allowable, she replied: ISN'T
THAT ENOUGH!!! I guess this goes for the dextrose/honey issue. She seems to
think we should be happy to be able to eat honey, let alone trying to find some
other alternative.
Hope this info helps clear things up.


Date: Fri, 05 Mar 1999 18:53:16 -0800
From: Deborah Idol <>
Subject: Re: SCD

Hi Sherilyn and Nancy,

> You also wrote: > Úquot;I'm happy to say that I've been fanatically on the diet for five days
> now. I know that's not a lot to most of you, but I'm SO proud of
> myself! It's really hard to avoid something you're addicted to.Úquot;
> No, it is not easy, but it gets easier the longer you stick with it.
> Really. The first days are the hardest, and as the diet changes over
> from being an effort to being a habit a new frame of mind sets in. The
> addiction is in the process of being broken.

If anyone is having a really horrendously hard time staying on the diet, and is *addicted* to sugar, I would suspect a candida overgrowth! If that's the case, those yeasties are going to cause *mighty* cravings for what *they* need to grow and multiply and thrive. Until I started taking massive doses of colloidal silver which we make from a machine my son bought from Csprosystems - - I had dreadful cravings for sugar and symptoms galore of a massive yeast problem. I wouldn't give anyone medical advice, and this is just my own experience, but even taking (double the usual dose) lamisil didn't help like the colloidal silver has (of course I take the extra strength - run through the machine twice - colloidal silver, and I drink *lots* of it every day). I actually had patches of yeast on my arms and legs after having been given the massive IV dose of prednisone in the hospital, and after having inhaled the stuff for years. These are gone, without having applied anything topically, just from having taken the colloidal silver, as are the cravings for sugar, the spaciness, and a mulititude of other candida caused symptoms. I am still fighting it, even after a year of having no sugar, eating fruit only 3 or 4 times, and taking the silver every day (and this is after a previous four months on lamisil), but I can finally see that one day it will be gone. I'll never stop taking colloidal silver, as it kills viruses, bacterial diseases, fungi, etc.

And I would never go off the SCD, although I would also not go back to using honey, as I have become convinced that high levels of sugar in the diet promote every possible disease people can get, including cancer and heart disease. I encourage people to follow this diet forever, and never go back to a conventional diet, even after a cure. If one thinks about how we evolved before agriculture, which has fed us for a mere 5,000 to 10,000 years or so, during which we have not had time to adapt and evolve to thrive on a grain based diet, one realizes that we did evolve on a diet rather similar to the SCD (with the exception of large amounts of honey, which would have been only a very occasional treat for pre agricultural man). For eons, man lived as a hunter gatherer, eating meat, fish, greens, berries, nuts and a few tubers. Outside of the tubers, this sounds like the SCD minus the dairy products. (We would probably all be better off without those, too ;-) ).

Yes, it's very difficult to stay on a diet like this, especially at first or if we have an overgrowth of organisms in our bodies causing us to crave sugars and starches! (And I would certainly love to get to the point where I could eat a sauce every now and then, without worrying about the tiny bit of flour that was used to thicken it!) But it does get easier, especially if any candida overgrowth is taken care of.

Take care,


What happens when you eat sugar? Read the following text about sugar's effect on your immunesystem at:

Sugar and Immunity

Leukocytic Index proves the devastating effect of refined carbohydrates on immunity.

Many people have been asking for a mechanism for the depressed immunity seen in people who eat sugar and other refined carbohydrates. Many are known but the Leukocytic Index is an especially helpful one for many people to begin to take this health risk seriously.

More than 20 years ago a large study was published about the effects of refined carbohydrates (of which sweets are the worst) on the leukocytic index. Our white cells are the most important factors in protecting us from invading organisms. The leukocytic index is a measure of how many organisms one white blood cell (WBC) can eat in an hour. Therefore an index of 10 means that that one WBC ate 10 organisms in THAT hour.

The average LI (leukocytic index) in the USA--and remember, average is not as healthy as one can get--is about 13.9. Within 15 minutes, after an individual eats the amount of refined carbohydrates normally ingested in the evening meal --about 100 grams, the leukocytic index drops to about 1.4. Depending on the genetic susceptibility to this problem, it might be better or worse--this is just an average. Diabetics ALWAYS have a LI of less than 2.

That means: the average person loses more than 90% of their immune function within 15 minutes of indulging in this poisonous substance. This deficiency lasts for about 2 hours after the stress occurs.

What is routinely given intravenously during surgery? Glucose water! When Ringer's Lactate (which has no sugar) is used instead, the incidence of post operative infection is reduced by two thirds. The only reason I can think of for this kind of persistent ignorance is that there is no money in changing the thinking of operative routine. There is a lot more money in treating the infections that are created by the Allopathic Monopoly.

Since this has been known for more than 20 years, don't you think it is time for this information to get out to the public? This is one of the reasons I wrote my new book Saving Yourself from the Disease-Care Crisis. Those interested in practical ways to apply this kind of information to many of the chronic conditions we MDs still consider "incurable" should order a copy by calling the publisher at (800) 464-7034 and using their credit card. Single copies are $13 (which includes shipping and handling). Four or more copies are $5/book and no charge for shipping and handling.

Please share your impressions of this book with the BB participants.

Date: Mon, 22 Mar 1999 21:53:45 -0500
From: "Deborah Idol" <>
To: <>
Subject: Re: CD - UC SURVEY

Hi Lindsay,

>Thanks, Deborah, now I know that we have something to strive for when we >have mastered the basic diet! It won't be so hard to figure out with you >helping. What do you think about the phenomenon of "craving sugar?"

There are several reasons one could be craving sugar. Hypoglycemia causes sugar cravings when the blood sugar gets very low. Candida overgrowth causes overwhelming sugar cravings, as the yeasties need sugar to feed on. Eating sugar causes cravings for more sugar, as sugar makes the blood sugar spike and then crash, plus it makes the diner hungrier (an extremely hungry person is more likely to succumb to the lure of sweets). Fatigue and/or depression often create cravings for sugar to give one an energy lift or increase serotonin production. One will have more energy, of course, on a higher protein/low sugar diet, and this should help the mood, also. In addition, selenium, fish oil, B complex and other nutrients often eliminate depression.

Take care,


Advice concerning...

 Food in general
 Dry Curd Cottage Cheese
 Almonds and Nuts
 Oil, Spices, etc.
 Honey, Sweeteners, etc.
 Fish Oil
 and some figures and numbers

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