Christmas is The Sweetest Time of the Year

Christmas is The Sweetest Time of the Year

You've worked hard to get your health back — don't let Christmas sweets ruin it!

Christmas is probably the sweetest time of the year! It is especially sweet because it is the time we celebrate the birth of our Lord and Savior Jesus Christ. It is also sweet because it is a time when families get together and most people are in a “sweet mood.” Sadly, it is also a “sweet time” because of the many sweets people love to eat and drink at this time of the year and this can take the “sweet” out of the celebration. Most likely, you know that God has given each of us an immune system to protect us against germs, viruses, and bacteria. But did you know that the wrong kind of sweets, and even too many of the good sweets, have the ability to weaken the immune system and make the body a breeding and feeding ground for germs, viruses, and bacteria? Neutrophils are a special type of white blood cell found in the immune system. They were given us by God to engulf and destroy cold viruses and other invaders before they could perform their dastardly deed of making us sick. When a person consumes too many sweets, of whatever variety, these neutropils become lethargic, rendering them unable to perform their protective duties.

Expected and Unexpected Sources of Sweetness

  • Sucrose is the name of the table sugar found in most dessert recipes.
  • Sucrose is made up of two sugars, glucose and fructose.
  • Fructose is a naturally occurring sugar found primarily in fruits.
  • All fruits contain sugar, in the form of fructose, glucose and sucrose.
  • Honey is about 53% fructose.
  • Agave nectar contains about 80% fructose.
  • Sucralose, aspartame, and saccharin are not sugars at all, but rather dangerous, artificial, chemical sweeteners.


Sucrose is commonly known as table sugar. It is a white, odorless, crystalline powder with a sweet taste. Sucrose, the scientific term for table sugar, contains equal parts of fructose and glucose, making it a disaccharide: a carbohydrate made of two sugars. When you eat a piece of fruit, your body metabolizes the sugar, along with the proteins, vitamins and minerals needed to break down the sucrose. Eating refined table sugar, which lacks those proteins, vitamins and minerals, leads to an imbalance of your body's chemistry, causing weight gain, impaired thinking, tooth decay, and more.


High Fructose Corn Syrup

High fructose corn syrup (HFCS) is made up of fructose, the sugar found in fruit, and glucose, which comes from corn. When HFCS is made, the two sugars are combined, usually with more fructose. In fruit, fructose is not as dangerous, because the fiber in fruit slows down the absorption of the sugars. However, when HFCS is added to drinks and processed foods, it has the potential to cause real damage to the body because it goes straight to the liver, bypassing the pancreas, which normally processes sugar. The HFCS is then turned into fat and stored in the body.


The Dangers of Fructose

Fructose is metabolized the same way as alcohol and creates toxins within the body. These toxins gradually eat away the liver and can eventually cause cirrhosis of the liver. Fructose contributes to high triglycerides and low HDL, which translates into heart attacks and strokes. A diet high in fructose causes fat build up, leading to insulin resistance, obesity, hypertension, and gout.

What About The Fructose In Fruit?

Fruits in their whole raw form contain buffers such as fiber, vitamins, minerals, live enzymes, and phytochemicals that allow for slow assimilation of the sugar, rather than a rush of it into the blood and liver when the buffers are not present. When these buffers are removed as they are in fruit juices, they can become problematic.


Sugar Alternatives
  • Stevia is an herb that has no known damaging effects.
  • Medjool dates are a natural sweetener containing both fructose and glucose.
  • Organic honey, organic maple syrup and organic agave nectar are natural sugars that contain fructose and glucose and should be used sparingly.

Minimize all sources of sugars. Even raw fruit should be kept below 15% of daily food intake by volume. Avoid fruit juices as much as possible as they concentrate the sugars. When preparing Christmas desserts, use safe sugar alternatives and limit desserts to one serving. These sweet desserts should be reserved for special occasions and not for daily consumption. Wishing all a happy and HEALTHY Christmas!

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