As hard as we try, we still have a sweet tooth. The problem is, how do you eat sweet and not suffer the consequences? Everything from a diabetic reaction, sugar spike, reverse sugar – hypoglycemic, to just simply gaining weight among many other reactions and causes of ill health due to ordinary commercial grade sugar. Why is it you ask? Because commercially made sugar is processed in such a way with chemicals added to it. This changes the nature of the sugar and it becomes 10 times more harmful than it might be if overdone. When I was a child visiting my Aunt’s home in Hereford Texas I learned that a local sugar plant washed the sugar in Lime. Lime is commonly used ingredient as a harsh cleaner for toilets! That was in the 60’s. What about now? There is so much more done to our foods making “look alike” and “taste alike” sugars such as Sucrolose, High Fructose Corn Syrup and a whole host of unknowns that end up in your boxed, canned foods.
Look around you, besides heart disease and cancer, one of the biggest health risks in the US is from diabetes. It comes upon you for many reasons. One the the main reasons is eating high carbohydrate white flour, sugar and cow’s milk based foods that spike your blood sugar and cause an unnatural effect on your whole body system so that you are more hungry, feel sluggish and tired after eating it and just can’t eat of it without feeling sick.
The solution. Get back to basics. Go back to the Garden of Eden. Eat pure foods grown in pure soil with pure and safe organic methods of bug control. Drink pure water (well filtered or pure spring water), get plenty of exercise and when you have a meal, make sure it is balanced. As long as you eat plenty of greens and other veges and fruits and whole grains, a about 25% of your meals are proteins and fats, you will feel better, have more energy and love your new balanced life. Here is a new treat that you can enjoy, guilt free. Made with the best of ingredients. All pure, low carb. The Beet Sugar is suggested for anyone, but recommended by the distributor and by authors of diabetic diets for diabetics. It has a smooth taste and works well with anything you make. No hidden dangers. Just use it in balance.
Try these home-made vanilla wafers. You will love having these around to snack on or put in your favorite dessert dish, like chocolate pudding. I recommend that you follow your home-made pudding recipe and substitute coconut milk instead of Cow’s milk. Low glycemic. Cut down on the sugar on the recipe at least 1/3 and add a pak of stevia. You will love this. You can use the same method for making your own ice cream, cut the sugar, add some stevia and use coconut milk and eggs. You can still enjoy sweets if you know how to make them healthy and low glycemic. Let’s start with Vanilla Wafers today. I will bring you other recipes that are low glycemic soon.
4 Tbls Palm Oil (Spectrum) Vegetable Shortening or, Virgin Coconut Oil
4 Tbls butter
1/3 Cup Beet Sugar (Now Brand)
1/2 tsp Sea Salt
1 1/2 tsp Vanilla Extract
1 1/4 Cups of White Spelt (for low carb and almost non-gluten)
Directions: Cream together shortening, butter, eggs, sugar, and add flour a little at a time until well blended. Drop dough on ungreased cookie sheet in teaspoon fulls 2 inches apart. Flour bottom of glass and flatten each cookie. Bake at 375 F for 8 to 10 minutes or until delicately browned around edges. Cool on racks. You are gonna love them! Box em up! they keep well.
God Bless all my readers. Here is to your health!