Sugar or Artificial Sweeteners: Which To Use?
Sugar or Artificial Sweeteners: Which To Use?
This article is Copyright 2005 by Windy Dawn Marketing and Loring Windblad. This article may be freely copied and used on other web sites only if it is copied complete with all links and text, including the Authors Resource Box, intact and unchanged in any detail including misspellings and typos.
You are going on vacation. But this year you are going to new and never-before-visited places: you are checking out sugar and artificial sweeteners.
America and Americans, Canada and Canadians (and most of Western Europeans), are in a health crises. We are overweight, we are physically unfit. Oh, not all of us, but a huge, tremendous proportion of the populations of these countries.
So who, or what, is the culprit? Well, there's many of them - culprits, that is. But one - let's make that two - of them are: sugar and aspartame/sucaryl. This is perhaps the absolute health-related double-edged sword the Western World faces today?
Sugar, in its refined state, is a horror for our diets, our nutrition, and our overall health. Aspartame is generally sweeter than sugar and is known to create an imbalance in the system that is, of itself, just as bad as the sugar. Further, it is a known, proven cancer causing agent. But there's another, equally and faster danger aspect to aspartame.
Some people are allergic to aspartame. I'm one.
Allergies take many forms. Some people break out in hives. Some people get sick. There are other reactions of which I'm unaware. However, in my case, I react to aspartame, sucaryl and their predecessor, exactly the same way: they raise my blood pressure. Not just a little, but a lot.
My particular allergic reaction (and I say "allergic" reaction as it was documented over a period of two years by three different doctors and an allergenist and confirmed as an allergic reaction) raises my blood pressure. Not just a little.
My blood pressure normally runs about 135 / 75. On aspartame or sucaryl daily for just one month my blood pressure rises above 165 / 90. If I go longer, say two months, it gets up to the 175 / 100 range. This is dangerous territory indeed.
The downside here is not how high it gets. Your blood pressure can go up that high without much danger provided you get it under control. Medication can lower it. But for me, simply going off aspartame is not the solution. It takes about four to six months to flush the residual aspartame (blood pressure raising constituents of aspartame, that is) out of my system.
I won't go into the details of how I got there. But in 1989-1990 I was using diet sweetened food products for about 6 months. In February I had a checkup and my blood pressure came out at 170 / 95 - pretty high. I immediately stopped using aspartame-sweetened products and went back on sugar. By March 1st my blood pressure was down to 155 / 80 and on the 7th of March I had my first stroke. It was a very mild one. By the end of May my blood pressure had been at 135 / 75 for at least a month - and I had my second stroke. Again, fortunately, a very mild one.
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