Have you ever noticed our kids get sick a lot from Halloween until Valentine’s Day? HMMMM, there are a lot of Holidays in between that time that focus on candy. Sugar depresses the immune system. Vitamin C is needed by white blood cells so that they could phagocytize viruses and bacteria. White blood cells require a 50 times higher concentration inside the cell as outside so they have to accumulate vitamin C.
There is something called a “phagocytic index” which tells you how rapidly a particular lymphocyte can gobble up a virus, bacteria, or cancer cell. In 1970, Linus Pauling, discovered that white blood cells need a high dose of vitamin C and that is when he came up with his theory that you need high doses of vitamin C to combat the common cold.
We know that glucose and vitamin C have similar chemical structures, so what happens when the sugar levels go up? They compete for one another when entering the cells. And the thing that mediates the entry of glucose into the cells is the same thing that mediates the entry of vitamin C into the cells. If there is more glucose around, there is going to be less vitamin C allowed into the cell. It doesn’t take much: a blood sugar value of 120 reduces the phagocytic index by 75%. So when you eat sugar, think of your immune system slowing down to a crawl.
Simple sugars aggravate asthma, cause mood swings, magnify personality changes, muster mental illness, fuel nervous disorders, increase diabetes
and heart disease, grow gallstones, accelerate hypertension, and magnify
arthritis. Since sugar lacks minerals and vitamins, they draw upon the body’s micro-nutrient stores in order to be metabolized into the system.
So what are you sending your kids off to school with? A bowl of cereal and skim milk? A Poptart? To keep your kids healthy and focused at school, try organic eggs with lots of omega 3’s and healthy protein, or a Jay Rob whey protein shake. A protein filled breakfast is proven to increase focus and
success in children as well as adults.
And skip the REESE’S PEANUT BUTTER CUPS which have TBHQ; which comes from petroleum (think “lighter fluid”). It is applied either to the carton of fast food items or sprayed directly onto them, as well as in various other prepackaged food items. TBHQ is banned in other countries. It promotes production of quinone reductase, which is linked to cancer. TBHQ can cause a full range of reactions from asthma to anxiety, ADHD, insomnia, depression, tiredness, learning difficulties and children’s behavior problems.
Let's make these instead!
"HEALTHIFIED" CANDIES:
8 oz cream cheese or coconut cream, softened
1/2 cup butter or coconut oil, softened
1 (18 ounce) jar creamy NATURAL peanut butter
1 cup powdered erythritol (or powdered Swerve)
1 tsp stevia glycerite (omit if using Swerve)
CHOCOLATE COATING:
2 TBS butter or coconut oil
1 oz unsweetened baking chocolate
3 TBS heavy cream
1/4 cup erythritol (or powdered Swerve)
1 tsp stevia glycerite (omit if using Swerve)
There is something called a “phagocytic index” which tells you how rapidly a particular lymphocyte can gobble up a virus, bacteria, or cancer cell. In 1970, Linus Pauling, discovered that white blood cells need a high dose of vitamin C and that is when he came up with his theory that you need high doses of vitamin C to combat the common cold.
We know that glucose and vitamin C have similar chemical structures, so what happens when the sugar levels go up? They compete for one another when entering the cells. And the thing that mediates the entry of glucose into the cells is the same thing that mediates the entry of vitamin C into the cells. If there is more glucose around, there is going to be less vitamin C allowed into the cell. It doesn’t take much: a blood sugar value of 120 reduces the phagocytic index by 75%. So when you eat sugar, think of your immune system slowing down to a crawl.
Simple sugars aggravate asthma, cause mood swings, magnify personality changes, muster mental illness, fuel nervous disorders, increase diabetes
and heart disease, grow gallstones, accelerate hypertension, and magnify
arthritis. Since sugar lacks minerals and vitamins, they draw upon the body’s micro-nutrient stores in order to be metabolized into the system.
So what are you sending your kids off to school with? A bowl of cereal and skim milk? A Poptart? To keep your kids healthy and focused at school, try organic eggs with lots of omega 3’s and healthy protein, or a Jay Rob whey protein shake. A protein filled breakfast is proven to increase focus and
success in children as well as adults.
And skip the REESE’S PEANUT BUTTER CUPS which have TBHQ; which comes from petroleum (think “lighter fluid”). It is applied either to the carton of fast food items or sprayed directly onto them, as well as in various other prepackaged food items. TBHQ is banned in other countries. It promotes production of quinone reductase, which is linked to cancer. TBHQ can cause a full range of reactions from asthma to anxiety, ADHD, insomnia, depression, tiredness, learning difficulties and children’s behavior problems.
Let's make these instead!
"HEALTHIFIED" CANDIES:
8 oz cream cheese or coconut cream, softened
1/2 cup butter or coconut oil, softened
1 (18 ounce) jar creamy NATURAL peanut butter
1 cup powdered erythritol (or powdered Swerve)
1 tsp stevia glycerite (omit if using Swerve)
CHOCOLATE COATING:
2 TBS butter or coconut oil
1 oz unsweetened baking chocolate
3 TBS heavy cream
1/4 cup erythritol (or powdered Swerve)
1 tsp stevia glycerite (omit if using Swerve)
EASY OPTION: Melt a ChocoPerfection Bar
JELLY FILLING:
16 TBS Nature's Hollow Xylitol Jelly OR a real strawberry
Using a coffee grinder, grind the sweetener until a fine powder to resemble powdered sugar. In a large mixing bowl, beat cream cheese, butter, peanut butter and vanilla until smooth. Beat in sweetener. Set aside.
CHOCOLATE COATING: Place the butter and chopped chocolate in a double boiler (or in a heat safe dish over a pot of boiling water). Stir well until it is just melted (don’t burn the chocolate!), add in the cream, and sweetener. Stir until smooth and thick. Place chocolate into a mini muffin tin or chocolate truffle mold. Add a dollop of peanut butter filling. Top peanut butter with a TBS of Nature’s Hollow xylitol jelly OR a real strawberry. Top with additional chocolate. Place in fridge or freezer to set. Makes 16 chocolates.
NUTRITIONAL COMPARISON (per serving)
1 Reeses PB Cups = 170 calories, 10g fat, 4g protein, 18 carbs, 0g fiber
1 “Healthified” Chocolate = 150 calories, 15g fat, 9.1g protein, 6 carbs, 2g fiber
JELLY FILLING:
16 TBS Nature's Hollow Xylitol Jelly OR a real strawberry
Using a coffee grinder, grind the sweetener until a fine powder to resemble powdered sugar. In a large mixing bowl, beat cream cheese, butter, peanut butter and vanilla until smooth. Beat in sweetener. Set aside.
CHOCOLATE COATING: Place the butter and chopped chocolate in a double boiler (or in a heat safe dish over a pot of boiling water). Stir well until it is just melted (don’t burn the chocolate!), add in the cream, and sweetener. Stir until smooth and thick. Place chocolate into a mini muffin tin or chocolate truffle mold. Add a dollop of peanut butter filling. Top peanut butter with a TBS of Nature’s Hollow xylitol jelly OR a real strawberry. Top with additional chocolate. Place in fridge or freezer to set. Makes 16 chocolates.NUTRITIONAL COMPARISON (per serving)
1 Reeses PB Cups = 170 calories, 10g fat, 4g protein, 18 carbs, 0g fiber
1 “Healthified” Chocolate = 150 calories, 15g fat, 9.1g protein, 6 carbs, 2g fiber
