Cholesterol and the Brain
The brain is one of the richest cholesterol-containing organs in
Walk down any grocery aisle and it’s obvious: the food industry has made almost everything addictively sweet on purpose. They know concentrated sugar hooks us. Our ancestors never lived with this. For example apples and grapes used to taste a lot less sweet, and people were fine with bitter and earthy flavors because that’s what real food tasted like.
I can happily drink plain kefir or melt cacao paste into milk with zero sweetener. But when I add my supplement powders (especially cacao powder), the bitterness needs balancing. These are the only sweeteners I actually use. They give gentle sweetness, no blood sugar spike, no weird aftertaste, and they bring real benefits.
Mildly sweet, zero carbs, zero blood sugar effect. I already took it as a supplement before I realized it sweetens things.
It doesn’t get sweeter the more you add — too much actually tastes off — so I stick to around a teaspoon.
Benefits: building block for collagen (works with L-proline), calming neurotransmitter, supports glutathione (master antioxidant) and liver phase II detox, better sleep, muscle recovery, and lowers inflammation from stress.
Prebiotic fiber that feeds good gut bacteria. Light sweetness, no blood sugar spike. Great for digestion and metabolic health. A little knocks back bitterness fast.
Maca (bonus: helps hormone balance), lucuma, and mesquite. Subtle whole-food sweetness plus minerals and that grounding feeling. No refined anything.
After hearing Dr. Ben Bikman talk about allulose, I tried this blend. Allulose barely raises blood sugar or insulin and may actually help metabolic health. With monk fruit it tastes clean — no aftertaste. I only reach for it when glycine and inulin aren’t quite enough.
This is how we push back. Every time we choose something that doesn’t spike our blood sugar or feed the addiction, we’re saying no to the companies that profit from keeping us hooked. Reclaim your taste buds. Protect your metabolic health.
Which of these will you try first?
Bulk Supplements- Discount Code – MOHRHEALTHY
iHerb Discount Code ATJ5704
https://www.iherb.com/pr/now-foods-glycine-pure-powder-1-lb-454-g/615?rcode=ATJ5704
First time trying inulin?
Check this one:
https://www.iherb.com/pr/now-foods-certified-organic-inulin-prebiotic-pure-powder-8-oz-227-g/1100?rcode=ATJ5704
Dedicated Inulin taker like me:
This is my pick:
https://www.iherb.com/pr/micro-ingredients-organic-inulin-powder-unflavored-2-2-lb-998-g/142765?rcode=ATJ5704
Maca (gelatinized)
https://www.iherb.com/pr/zint-organic-gelatinized-maca-powder-16-oz-454-g/73639?rcode=ATJ5704
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Thank you for your support, and you can expect my full support in return. I only share what I personally use and/or trust. If you ever have questions please ask.
The brain is one of the richest cholesterol-containing organs in
Real Kefir vs Store-Bought (Plus Non-Dairy Options) Most store-bought kefir
When we clean up our diet and lifestyle to address
8 Responses
How good is monk fruit? I had some many years ago, and it only took like 1/8 t. to sweeten my tea. This was pure monk fruit (no fillers). It was and is not cheap now, but it does go far.
It’s fine to use. I find too much and I can taste something I don’t like.
I provide a link above for the sweetener I use with monk fruit and allulose combined.
Angie do you have suggestions for which of these works best for say baking ? I am guessing they all have different consistencies as well as maybe one versus the other works better depending on what you’re trying to sweeten? I don’t use sugar in my drinks and have made a couple deserts using an allulose / monk fruit mixture but very new to these. The product I tried is darn expensive! I am excited to check out these products on your list. My biggest goal is providing healthy alternatives in snacks for my husband who has a sugar tooth and definitely needs to get off the sugar!
I don’t bake much at all so not sure but I am positive you can add glycine and inulin and if you’re baking there are powders, so these will mix right in. I’d try it. The root powders should be fine too but the ones I buy are normally raw so don’t really want to bake them that bad. None of them can be used in large quantities without tasting something weird, that’s why I combine them.
I thought stevia was a good option , but I see you haven’t mentioned it here. What do you think about it? Should I be questioning whether or not to use it?
I’m not sure about stevia, but I never liked it that much but not against having Zevia the odd time with it. I just never got into it but it’s not a terrible thing, Dr. Jockers and Dr. Axe etc. recommend it.
I think combining different ones is my best choice and I can get by without stevia. I hardly even use the monk/allulose blend.
Please read the contraindications regarding allulose. My diabetic husband put more than 1 teaspoon on a buckwheat pancake and had pretty bad Gastrointestinal distress, plus diarrhea.
Just trying to help here is all.
I have never used more than 1/2 tsp, people need to start new things slowly, and see how they respond. Some bodies have to adjust to new things too.