Sugar Cravings: Is Erythritol The Answer?

by Eric Bakker N.D.

A viewer once asked me for my thoughts about including erythritol in the diet. Erythritol is a manmade sugar made from non-GMO corn. Corn starch or corn sugar from the corn is modified into a simpler sugar called erythritol. Oligosaccharides from starchy vegetables are also added to the mix. I recommend people keep away from manmade sweeteners. If you really must have something sweet, I recommend you have a very small serving of honey. Honey is a natural product that is very sweet. It only takes a tiny bit of honey to sate sugar cravings. If you opt for Manuka honey with its higher hydrogen peroxide content, you’re also getting some antimicrobial function from your sweetener.

Honey is a fantastic substance. You can leave a jar of honey open for 100 years without any rot or mold. If you leave a jar of jam out for three or four days, even jam made with synthetic sugars, there will be bugs crawling on it and yeast growing in it.

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I find that a lot of people have a “need” for sugar in their diet. However, when you start to emphasize vegetables, fruits, and leans protein, often the desire for sweets drop off. You’ll find that you no longer need sweet foods like chocolate and cookies. It’s essential to limit your intake of sugar because it can encourage colonization of the gut by Candida and harmful bacteria.

Increasing the intake of bitter food will suppress the desire for sweet foods as well. You can find videos on my YouTube channel that go over the bitter foods I recommend. You can’t go wrong by adding some bitter foods to your diet as they reduce your sugar cravings and improve your digestion tenfold as a result.

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About Eric Bakker N.D.

Eric Bakker ND has completed almost ten years of study and has almost almost 25 years of clinical experience in natural and integrative forms of medicine, and has pursued continuous post-graduate study in Australia, America, India as well as in New Zealand.

Eric is the past Vice President of the NZ Natural Medicine Association and is currently on their editorial advisory board.