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Presentation for Manufacturers and Gourmet Chefs

SugarBlend is a combination of naturally occurring, low glycemic, slow absorbing sugars the human body was designed to absorb.

These sugars are functional within the human body as they provide slow absorbing energy, provide fodder for the beneficial flora in the digestive system to boost the immune system and aid in the development of the human brain. These sugars are also functional in gourmet cooking, allowing the chef or manufacturer to prepare low glycemic, slow absorbing treats, candies, pastry's and desserts for their clients without compromising taste or quality.

Why not use chemical or synthetic sweeteners?

Aspartame is a combination of proteins which fool your taste receptors. These receptors identify “Carbohydrates” or sugars introduced into the body by mastication or chewing. These receptors identify “glutamates” and send a signal for the body to release insulin in order to absorb and help transport the “Sugars” into the cells. Since Aspartame has no nutritive or caloric qualities, the insulin has no purpose and eventually the cells become resistant to the insulin. If blood sugar was already low and an abundance of insulin was released as a response to glutamates, then the body goes into hypoglycemia (low blood sugar) -The body craves calories or carbohydrates in response to the insulin release and in order to satisfy that craving the patient eats and can cause a cycle of uncontrolled eating if aspartame is consumed regularly. This roller-coaster ride for blood sugar can eventually result in diabetes or obesity, or both. Recently, in the European Journal of Clinical Nutrition, its been implicated that high consumption of this particular sweetener may lead to neurodegeneration.

Splenda is not sugar, but chemically produced chlorine similar to table salt. The chemical name for Splenda is Tri-chloro,galacto,sucrose, which means that Splenda, in it's purest form is 3 chlorine molecules, one glactose or brain sugar molecule and one sucrose or table sugar molecule – so the majority of Splenda is chlorine.

The purest form of Splenda comes in a liquid form and usually sold in large totes and bulk quantities. The most common form of Splenda is what you find on your grocery store shelves – which is a combination of sucralose and maltodexrin.

Maltodextrin is a form of Dextrose, a simple sugar and absorbs very quickly into the blood. Maltodextrin has a higher glycemic index then regular table sugar. You may ask how that is possible...it's because sucrose is a combination of fructose and glucose...remember its the simple sugars that will drive the blood glucose to spike...Dextrose is a very simple sugar!

Dextrose is used in the medical industry, particularly in hemo-oncology. As an example doing IV therapy in Anemia, Dextrose is used as a binder or absorbing agent for the mineral “iron” to absorb into the system. Dextrose is also known to cause allergic reactions such as nausea, head aches and anphalactic reactions that can end in death. Taken orally, Dextrose is not known to cause the more severe reactions, but it has been known to spike blood sugar levels, cause nausea and headaches.

Sugar Alcohols are known to be slow absorbing but they are also known to cause gastric distress and some people respond with high blood sugar, sometimes caused by the bulking agent used, commonly Maltodextrin, or by the lack of digestive enzymes within the digestive system due to illness or medications. Sugar Alcohols also lack culinary function as the desserts and pastries have a undesirable texture.

So how do we eat to slow down the blood sugar spikes?

First, white flour, white rice, white sugar and things that are refined and processed should be avoided at all costs by people with blood sugar issues, weight impaired or those that are preparing meals or products for people with these conditions.

Processing food takes crucial soluble and insoluble fiber out, which speeds up the absorption of carbohydrates and fats during digestion. The ebb and flow of refined carbohydrates along with a sedentary lifestyle can cause chronic disease and illness. The key is exercise, whole grains and fiber, fiber, fiber!!!

HomeBlend Gourmet, LLC recommends a limit to the intake of processed foods and treats, even those made with SugarBlend and SweetR!

So why use SugarBlend and SweetR?

Even though HomeBlend Gourmet recommends a limit to candies, sweets and desserts, we are realists as well. We know that life just isn't worth living if you can't enjoy things from time to time. So we decided to produce products that would have a beneficial effect on the body as well as giving a satisfying treat or dessert now and then.

Because SugarBlend is naturally occurring, low glycemic and slow absorbing it gives the system better satiety and longer energy performance, it also is easy to use by manufacturers and gourmet chefs looking to offer and produce healthier products that are more satisfying and cause less negative impact to the body.

HomeBlend Gourmet designs our products exclusively for clients to not only be functional in food processing but functional in the body as well. This gives manufacturers and gourmet chefs the opportunity to not only create their favorite pastries and desserts but make those products healthier and more available to those with health and diet issues to enjoy.