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About Me
- Jennifer Nordin, LMT, CPT
- Touching lives through the healing arts since 1999. Practices natural healing modalities with a Christian perspective. Jennifer is a licensed massage therapist and NASM certified personal trainer. She is also a member of Associated Bodywork and Massage Professionals and Young Living Essential Oils Distributor #329194. She loves Jesus, running, biking, baking pies and travel. Jennifer lives in Hudson, Wisconsin with her husband and son.
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2 comments:
Just because of the tag line, I had to watch it! Ugh!!!!! (Lucky for me, because of my migraine meds, I cannot stand carbonated beverages anymore!)
I wonder if artificial sweeteners still do something to people - if carbonation has something to do with it? Hmmmm??? Because I heard somewhere that diet pop isn't as bad, but it still packs on pounds...
Great question Pennie! Yes, artificial sweeteners can actually be worse than creating fat.
Diet soda and sugar free foods sweetened with aspartame contain phenylalanine which in excessive amounts has been known to cause seratonin levels to decrease.
Besides depression, these "diet" products also can create a huge carbohydrate craving (our body's attempt to balance seratonin) which can actually contribute to weight gain.
Aspartame also allows too much calcium into brain cells, killing certain neurons, earning aspartame the name "excitotoxin".
Memory loss,Alzheimer's, MS type symptoms,schizophrenia, and seizures are often caused by excitatory amino acid damage from this artificial sweetener.
Aspartame sweetened puddings that you cook should have brain damage warnings on the box! Aspartame heated over 86 degrees results in the creation of free methanol aka wood alcohol. Wood alcohol ingestion can lead to blindness and even death. Even one quart of aspartame sweetened beverage contains about 56 mg of methanol. The EPA states that methanol is "considered a cumulative poison due to the low rate of excretion once it is absorbed".
For more information on dangers of aspartame, check out Dr. Russell Blaylock's book Excitotoxins: The Taste That Kills.
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