Sweetener Brazzein is Natural and New

Aspartame, Asbestos, Nicotine, are amongst many cancer causing ingredients that just don't get banned. A new book out divulges: "The Secret Of the War On Cancer" by Delvray Davis. She claims that the U.S. and Canada are the last countries left cooperating with the Corporate Global Governance that allows continuance of these and many more cancer-causing products.

From the January 2008 issue from Tufts University Health and Nutrition Letter comes this new information on an alternative to the artificial sweeteners:
Cweet for the Sweet-Toothed - If you’re asking for an alternative to artificial sweeteners such as aspartame and sucralose, fructose and others, keep watching supermarket shelves. The food manufacturers are finally hearing the message we are sending regarding healthy food choices. Within 12 - 18 months, you could be satisfying your sweet tooth-calorie-free-with an African plant derivative called brazzein, marketed under the brand name Cweet. Although brazzein’s sweetening potential has long been known, until recently it wasn’t practical for mass production. Breakthroughs at the University of Wisconsin have solved that puzzle with a process now licensed to California-based Natur Research Ingredients. Ounce for ounce, brazzein is said to be 1,000 times sweeter than ordinary sugar, making it effectively zero calories with no undesirable aftertaste. Heat-stable as well as water soluble, brazzein is touted as suitable for everything from cookies to sodas. Once green-lighted by the FDA, brazzein is expected to be priced similarly to sucralose.
One step at a time, the food industry will either meet your needs with a choice of healthy alternatives or the product will not move off the shelves. I just mentioned to the owners of "The Hideaway Restaurant" that we prefer sweet potatoes to white potatoes and the next time we visited the sweet potato was available and delicious. All home-made food with substitutions that move away from the white foods like rice, potatoes, french fries and mashed potatoes. It’s a start and you can make it happen. It’s simple because it’s your money and they need you as a customer. So don’t accept the menu as it is - make it better. Your waiter wants the tip and the chef wants the job, and the owner wants to keep you as a repeat customer. The power of choice is really in your hands and especially in you wallet. You just have to stop taking things for granted, read the labels and insist on getting your way when it comes to healthy choices.

Bison meat showed up at the "Western Door" at Seneca Niagara Casino and why not? When I spoke with my Tuscaroran Indian-friend, I asked him why the native Americans don’t capitalize on the good eating of their culture. It appears they may be doing just that. The healthier choice of red meat is Bison or Buffalo meat. It is easier to cook, requires a much lower temperature than beef and retains its nutrition without the problems associated with our beef-supply. Beef is now treated with carbon monoxide to keep it looking fresh and bright red. My grandparents knew that the best meat, whether it was lamb, deer, sheep, or beef was "aged." Angus beef is at its best when it is aged - like a good wine. We just think that everything is better when it is fresh. Tomatoes are better in spaghetti sauce for lycopene - than a fresh tomato and red-pacific sockeye salmon is better in a can with edible bones for calcium that the fresh and expensive seasonal wild-caught salmon. Knowledge is power and it is up to you whether you live or die by the food you eat.