Lakanto Q&A: Some KEY Questions about the New All-Natural Zero-Calorie Sweetener Answered
Want to enjoy sweets during the holidays and for special occasions, but worried about calories, feeding candida or spiking blood sugar? Find out why Lakanto truly satisfies your sweet tooth AND your health below!
So maybe you’ve heard the latest buzz about Lakanto, the all-natural zero-calorie sweetener that the Japanese Ministry of Health doesn’t just approve but actually recommends for weight loss, obesity and blood sugar problems like diabetes… and that is now finally available in America through Body Ecology.
But like many you probably have some important questions. Maybe you are still wondering if Lakanto is right for you?
Is this one-to-one sugar substitute that is zero on the glycemic index, zero-calorie and safe for diabetics, hypoglycemics, those with candida and anyone committed to a healthy sugar-free lifestyle too good to be true?
We’ve been getting rave reviews from customers who’ve tried Lakanto for everything from baking to sweetening teas and healthy Body Ecology drinks. At the same time, we’ve received many excellent questions from those who want to know more.
Made from a proprietary blend of the sweet extract of the Chinese luo han guo fruit and erythritol (a non digestable sugar alcohol made by fermenting the sugar in non-genetically modified corn), Lakanto is a completely unique natural sweetener that is calorie free, zero glycemic and perfect for your healthy lifestyle.
Whether you follow an anti-candida diet, are diabetic, trying to cut back on sugar, want to maintain your weight or just want to be healthier, Lakanto is an ideal sugar substitute.
Here are the top questions answered about Lakanto.
Q. I am not sure I really understand Lakanto’s appropriateness for an anti-candida diet. I thought that alcohols feed candida. Since fermented erythritol (a corn alcohol) is a main ingredient of Lakanto, doesn’t that make it an alcohol and thus candida feeding?
A. Lakanto is made in Japan by a special fermentation process and this does result in a very small amount of alcohol. The amount is so minute, though, that the end product is not alcoholic and does not feed candida.
Also, be sure you don’t confuse our fermentation process with “wild fermentation.” Wild fermentation uses wild yeast to turn grains and fruit into alcohol. Wine, beer and other alcohols are examples of wild fermentation.
There are many examples of fermented foods; however, not all fermentation processes use bacteria and yeasts that are native to the human intestines.
Our beneficial bacteria and yeasts are carefully selected to work in harmony with one another to heal your inner ecosystem and work synergistically to re-colonize in your intestines.
Q. I have been told to AVOID fermented foods on an anti-candida diet. Is it just a matter of opinion as to whether or not fermented foods feed candida?
A. The guideline of avoiding all fermented foods is often a result of the wide array of fermentation processes. Fermented foods and drinks that have gained popularity in the alternative health world, like rejuvelac, kombucha and sour dough bread are products of wild fermentation.
At Body Ecology, we have found that products that use wild fermentation (use airborne yeast in the starter, for example), can cause allergic reactions or sensitivities in people with candida.
The fermented foods and drinks recommended by Body Ecology use only beneficial strains of bacteria and yeast (microflora) that the human body is familiar with. This makes these foods not only healthy, but incredibly healing as the microflora re-colonizes in your intestines, fighting the bad yeast that causes candida.
The erythritol in Lakanto was created with the same fermentation process prized by Body Ecology for healing your inner ecosystem. (NOTE too that Lakanto is by no means just this special erythritol; again, the manufacturers have created a proprietary blend of the sweet extract of the Chinese luo han guo fruit and this erythritol. Body Ecology Lakanto is a unique product that you won’t find elsewhere in the U.S.)
Keep in mind that almost everyone tends to have gas when first introducing fermented foods and drinks into their diet, so don’t mistake those symptoms for an inability to tolerate fermented foods and drinks.
Once your body adjusts to having good microflora in your system to fight the bad, gas and bloating will stop. However, it often continues when you consume products made with wild fermentation.
If you’re not sure about how to incorporate nourishing fermented foods into your diet, read Dr. Leonard Smith’s article Is It Possible to Get Too Much Fermented Food in Your Diet?
Q. I thought a lot of people are allergic to corn. Will people who don’t digest corn well or are allergic to it be able to handle the corn in this form?
A. The corn used to make the erythritol in Lakanto provides plant sugars. The plant sugars from the corn are combined with water and fermented with the proper cultures into erythritol. Then it is filtered, allowed to crystalize and then it dries.
The important part in this extraction process is that the corn is fermented.
Here is what you should know about fermentation and allergies:
- More and more people are allergic to grains and corn because it contains difficult to digest phytic acid. Since most people eating the Standard American Diet of processed foods, they begin to lack the beneficial bacteria and enzymes needed to break down the important nutrients in grains, corn, beans and other foods. We believe the resulting imbalance in their inner ecosystems is behind most of the allergies and sensitivities today.For more, read: Gluten Sensitive? Celiac Disease? Here’s Why You Definitely SHOULD Consider Eating these Fermented Grains
- The process of fermentation breaks the ingredients (like grains and corn, for example) down so that they are more easily digestible, neutralizing the anti-nutrients, like enzyme inhibitors and phytic acid.1,2As you heal your inner ecosystem with the Body Ecology program, your inner ecosystem (in fact, your whole digestive process), heals. With our recommended fermented foods and drinks, you can re-colonize your intestines with the kind of bacteria and yeast that help you digest foods you were once sensitive to. Over time, you may find you can tolerate more foods than ever before!
The all-natural Lakanto is a safe option for hypoglycemics, diabetics and people struggling with candida. It is one of the most important products Body Ecology has ever offered, and the ideal sugar substitute for everyone’s healthy lifestyle. Teaspoon for teaspoon, it matches the sweetness of sugar but without any calories!
Q. The other ingredient in Lakanto, extract from luo han guo, comes from a fruit. I thought you should avoid fruits if you have candida?
A. The extract of luo han guo fruit does not spike blood sugar or cause an increase in insulin. Along the lines of fruits included in the Body Ecology program, like lemons, limes, unsweetened cranberries and unsweetened black currants, it does not feed candida.
Luo Han Guo, or Siraitia grosvenori, is a rare perennial plant cultivated only in the uplands of Guangxi Zhuang Autonomous Region in China. It has been used for thousands of years as a folk remedy for a variety of ailments and is known worldwide for its intense, non-caloric sweetness. The sweet components, triterpene glycoside, is 300 times sweeter than sugar and is classified as dietary fiber since it is not absorbed by the body.
Luo han guo extract is 250 to 400 times sweeter than sugar and calorie free! Like stevia and xylitol, it is safe for diabetics and hypoglycemics. But it is worthwhile to note that the sweetening ingredient of Luo Han Guo is not sugar but comes from the mogrosides, a group of Triterpene-Glycosides and it’s not metabolized in the small intestines and is instead discharged, so hardly any energy is produced. It’s calorie-free.
The Chinese have been using it as a medicinal herb for centuries to treat coughs, sore throats and has calming and cooling qualities.
Lakanto truly is an amazing sugar substitute. Used for years in other countries even beyond Japan, by bringing Lakanto to the U.S. we are now at the forefront of the movement to use natural sweeteners instead of sugar and dangerous fake substitutes.
Lakanto is the answer to sugar cravings, hypoglycemia, high blood sugar, candida and weight gain. Use it to safely sweeten drinks, recipes or your special-occasion baking… anytime you want to have your cake AND eat it too!
Q. What about the 4 carbohydrates per serving?
A: Lakanto contains 4 zero net carbs per serving, but these carbs are non-glycemic and aren’t converted into calories by your body.
So if you want the taste of sugar in your beverages, or you want to make recipes that call for sugar without the ill effects of sugar… and whether you are diabetic, hypoglycemic, or struggling with candida, or you are committed to optimizing your immune system to increase your energy, prevent disease and premature aging, and live a longer happier life… give the brand new all-natural one-to-one-sugar-substitute Lakanto a try today…
- Biello, David. Bacteria Render Beans Easier to Digest and More Nutritious. Scientific American.com. April 2006.
- Czapp, Katherine. Against the Grain. Weston A. Price Foundation