I’m not a big fan of the Truvia product due to its other “ingredients” listed. Truvia is chemically pure Rebaudioside A, derived from genetically modified plants. I do not recommend consuming anything from a GMO (genetically modified plant) product. Truvia also lists “Natural Flavors” on the ingredient list and we do not know exactly what those are. I have had many patients do great with stevia products, but then when they try Truvia they have skin reactions, GI disturbances, headaches, etc. I would recommend a more pure stevia product.

NO!!!! The chemical Sucralose, has become the #1 artificial sweetener used in food and beverages. Splenda/Sucralose is simply chlorinated sugar! The lethal science of Splenda = A poisonous chlorocarbon. Chlorine is a highly excitable, ferocious atomic element employed as a biocide in bleach, disinfectants, insecticide, WWI poison gas and hydrochloric acid. Chlorocarbon’s are all Deadly! Use Stevia or raw honey instead. Remember… the pink, blue, and yellow packets are NOT safe!

Stevia is the best sweetening alternative. This is a natural sweetener, it comes from the stevia plant which produces intensively sweet tasting substances called “steviol glycosides”. This is extracted from the leaf of the stevia plant which is very sweet. Stevia does not have an impact on your sugar/glucose levels. It’s very concentrated so alittle goes a long way. The Stevia Rebaudiana Bertoni is a perennial plant that can reach 4 ft tall and is native of the highlands of central southeast South America covering portions of Brazil, Paraguay, and Argentina. My favorite stevia product line is by Stevita. Their website is: http://stevitastevia.com/

Another alternative is Xylitol. This is a great alternative for baking and recipes since it substitutes almost equally for sugar in measuring amounts for a recipe. Pure xylitol is a white crystalline substance that looks and tastes like sugar. Xylitol is not actually a sugar, but a sugar alcohol. It differs from other sweeteners such as sorbitol, fructose and glucose because the xylitol molecule has five, instead of six, carbon atoms. Because xylitol is only slowly absorbed and partially utilized, a reduced calorie claim is allowed: 2.4 calories per gram or 40% less than other carbohydrates. Years of testing have confirmed that xylitol is the best sweetener for teeth. Xylitol use reduces tooth decay rates. Xylitol is widely distributed throughout nature in small amounts. Some of the best sources are fruits, berries, mushrooms, lettuce, hardwoods, and corn cobs.

There are many sources to obtain raw milk, but depending on the state you are located in and the laws associated with your state will determine the ropes you must go through to get it.

Resources for raw milk include:

http://www.realmilk.com/where.html
http://www.rawmilkbenefits.com/
http://www.rawmilk.org/raw-milk.php
http://www.organicpastures.com/

Raw milk is safe and will provide the best nutrition possible if you are consuming any milk from an animal. It’s the only type of cow or goat’s milk I recommend. Raw milk is the natural unaltered milk usually from cows, goats or sheep. It is not heated above the animal’s highest body temperature which is usually 101-105 degrees F. (38 degrees C.) Raw milk is not pasteurized, homogenized or frozen, nor has it been altered with additives, chemicals, light or homogenization. When raw milk is obtained from a healthy grass-fed cow, the risk is no more than consuming a tomato from your local grocery store. Studies have shown that children who drink raw milk have lower rates of allergies and asthma. The flavor is rich and complex, and the health advantages abound. People who were lactose intolerant find they have no problems with raw milk and raw dairy products, digestive issues usually clear up, energy increases, immune systems strengthen, and people feel better. Pasteurization, the process where the milk is heated, kills the beneficial bacteria, healthy enzymes, and proteins. Once these are gone you are drinking “dead” liquid and it is of no benefit, and might actually cause more harm than do any good to those who drink it. It even kills off the enzyme lactase which is needed to properly break down lactose, no wonder we have a rise of lactose intolerance in this country with the high consumption of pasteurized milk.