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"Sugar, Ah, Honey, Honey"

"Sugar, Ah,Honey, Honey" is the title of the hit song of 1969 by a garage band called, "The Archies." Their lyric includes this lovely analogy, "Like the summer sunshine pour your sweetness over me."

What a melodic way to describe my primary sweetener of choice and necessity. HONEY! Golden, clear pasteurized honey with few or no traces of bee pollen is a natural, anti oxidant and an ideal ingredient for cooking and baking as well for use as a syrup. Once accustomed to honey, you may  find refined sugar and even raw cane organic syrups actually taste peculiar.

Elaine Gottschall, author of Breaking the Vicious Cycle and custodian of The Specific Carbohydrate Diet describes the sweet bee stuff  in these words, "Honey is legal (on the Specific Carbohydrate Diet diet) because it contains only single sugars (monosaccharides) which do not need microvilli enzymes in order for the two sugars of which it is composed to be absorbed into your bloodstream." These two sugars are already in the absorbable form.

However, sucrose and lactose, etc. need the action of the microvilli enzymes and in people with IBS and other illnesses, research shows that these enzymes are not active (I explained in a previous blog  about this problem also being present in Celiac Disease.
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The microvilli are flat, knocked onto the ropes and rendered inert by bacterial overgrowth).

Elaine  goes on to say on her website that the enzymes inherent in honey continue breaking down the bit of sucrose and other oligosaccharides in the honey as it stands.

She emphasized we simply cannot believe that eating refined glucose and fructose from corn could possibly be better. Refined crystallized corn sugars  are  really a mixture of short chain (triscaccharides, tetrasaccharides, etc.) even though they are  listed as dextrose and fructose.

Many large food processing companies, including the grain giants, are producing something called ISO-GLUCOSE and are obtaining it from crops which are high in a fructose-type-starch such as inulin, fructooligosaccharides (highly present  in Jerusalem artichoke) and subjecting it to an enzyme which breaks it down to single fructose molecules.

Honey is not ingested at the rate that the iso-glucose is ingested because of  its viscosity. This slows down the rate at which the sugars in honey reach the liver considerably.

I make a host of tasty recipes fudge, cookies, cakes, pies candies, toppings syrups, and sauces, thanks to honey. I keep honey in a cool dark place so it won't crystalize (when this occasionally happens I set the container in a pan of hot water and the viscosity is restored).

Since I switched from sugar to honey, I have gotten very few head colds.

It's neat, it's sweet. It's golden!

Editor's Note: supports the idea that the Specific Carbohydrate Diet is gluten-free and can be very helpful for many people, depending on their situation. We disagree, however, with the assertion that Elaine Gottschall makes in her book Breaking the Vicious Cycle that people with celiac disease can be cured by the Specific Carbohydrate Diet after being on it for a certain time period.

As always, welcomes your comments (see below).

Spread The Word

3 Responses:

Susan B.

said this on
09 Jan 2008 10:06:23 AM PDT
I am so glad to find someone who needs and uses Honey as an alternative to other sweeteners. I have been trying to do the same thing. It is tough to convert recipes and still have them turn out good. Thanks for the information.

chloe purcell

said this on
26 Dec 2008 3:51:58 PM PDT
hey! I'm happy as well to find another person that is doing the SCD!!! I am only 24 years old and have been through so much with diet in the last 6 months testing and all but started the SCD 3 weeks ago and only after two days my pain went down everything in my body seems to be functioning like normal again... some of what I know it's going to take a long time. I LOVE honey and finding new recipes and learning is actually fun! Nice to find someone doing the same as me!


said this on
18 Oct 2011 9:18:40 AM PDT
This is great. There are some fantastic gluten free seasonings. The Mexican is my favorite, great taste, not hot, has no sweetener, same for curry. It's at Holiday; all gluten free, ORGANIC, low salt(uses Himalayan salt), dairy free and vegan. There are five flavors that are fantastic, the barbeque is hot and great on turkey burgers, actually they are all great sprinkled on anything for extra flavor. They are 'organic popcorn seasonings' and make popcorn into a whole new experience. I find it great when I don't have time to cook, so I get creative.

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All Activity Celiac Disease & Gluten-Free Diet Forum - All Activity

If you're going to continue to push for a diagnosis stay on gluten! A break could lead to a false negative. It's a lot harder to go off it and then go back on...

I still prefer steaming, but I wash my white rice throughly. I purchase California rice which has a lower level of arsenic. Moderation is key to most everything! ?

I eat pretty much grain free just fine, I eat fats instead. But on a side note I posted some specialty and grain free options as of late in the food alternative page where I list companies and food product alternatives. I honestly just welcomed bread back into my life, I found a company that makes grain free bread out of nut flours. Given you have to toast the dang bread to use it well but seems to work decently. Pasta there are carb free versions out there, and there are ones made with quinoa, buckwheat, or other grains, I even know one company that makes nut flour based ones. You can get these gluten-free options and avoid the rice. As to levels of arsenic they do test foods for these, and all should be safe, the trace amounts and the sheer amount you would have to eat to get effected is staggering, a bit of rice will not hurt you regardless if your concerned I know gluten-free watchdog does arsenic testing on products you could check and find the "safest ones" for your concerns.

I've forgotten them, just remember the good stuff. Weekends in Baja or Vegas or up Pacific highway to see the Redwoods and Frisco. Watching the sunrise at Mount Soledad and watching it drop into the Pacific in the evening. Carne Asada Burritos on Garnet* Solana beach ale* Gorgeous women entranced by my exotic accent, humboldt county weed, raves at the romper room, *1.99 are you out of your mind Denny Breakfasts, Christmas on the beach, *Beers in the gaslamp quarter. I need one of these * which by the power of my imagination have magically become gluten free AANNNYWAAY... Arsenic in rice. Yeah.

Oh, it definitely struck me as very odd! It also says "no significant increase in intraepithelial lymphocytes". That's their favorite word I guess! My blood work pre-biopsy also showed increase lymphocytes and my primary doctor said it usually means increased inflammation. Doing all the things I can now---filing a complaint, I've emailed my doctors to tell them I'm upset and don't think I received proper care, I'm in the process of trying to see a naturopath that diagnosed a friend of a friend w celiac. I'm going to see if i can get the other blood work done with them---and I've been gluten free for a week and a half!