Hilarion on Sugar and Sweetners

Hilarion: the question then comes up is there an appropriate sugar? An appropriate sweetener? Stevia has been presented as a possibility. Stevia is a leaf in its usual form and when a leaf is juiced a small amount of helpful material will usually be resulting from this. But, when eaten or if processed and then eaten most leaves will create difficulty in the body and we see this even in seemingly harmless leaves of lettuce, or cabbage and each of these seem better for most people when juiced. But, the leaf of Stevia itself tends to at times, when processed or ingested over long periods of time, cause some of the same difficulties that we see with sugar produced from corn or cane or cactus, or maple syrup and this is the formation of crystals.

These tiny crystals build up in the body similar to the way salt crystals build up and they get lodged, they get stuck and they can be a problem in the skin, in the different organs especially gallbladder, pancreas, liver and most notoriously, of course, the kidneys. Though these can be dissolved by lipids, by water, by heat if one keeps ingesting them then the body keeps putting attention on that instead of where healing is usually needed for other conditions. As a result there are other problems.

There is one sugar, though that does seem to be quite helpful for the body and this is where it is extremely high in enzymes naturally and this is honey that has never been heated past 93°F in the metric system, 34°C. This temperature is the temperature that the bees will use as their reference, they will reject honey to feed to the others when it gets hotter than that. This is a critical temperature principally because the majority of the honey is not sugar but is actually enzymatic, protein digesting, valuable for healing and can be applied externally, used internally and extremely valuable for many different things and most importantly of course providing that sweet taste. This does not mean therefore that when you have a craving for sweets that there is something wrong. Sometimes, it simply means that you have a craving for honey that has not been heated past 93°F.

As strange as this may seem this way of trusting the body's initial urge rather than taking it to that which you have already exposed it to in the way of processed sugars, various substances that you buy that have been built by others and so on. Instead of that which is more natural that which occurs easily. Now, how do you know if your honey has been heated, you can't find it on the label. You’ll have to call the manufacturer, the bottler, the person who has that honey in a warm room in order to pour it and ask them to what temperature do you raise your honey in order to pour it? Do not ask them do you heat it over 93? Then they know exactly what to tell you.

This shows you how on your current system the profit motive seems to over and over outweigh the truth in so many different areas of politics, economics and of course with foods and food processing. As you come to understand this and know the right questions you may also find in yourself an interesting response. If you eat a little of this honey, let it dissolve under your tongue you may notice there is a slight difference, something internally quite different from what you've experienced when eating heated honey or honey that has been heated over 93°F. You may find that this is actually quite healing. This would be a very interesting area to explore for many who are interested in sweets and similar activities.

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