On nickipedia you can read more about the things we have considered when making our products. Things that are important for your health and wellbeing. We have tried to be brief, and if you want to know more about these subjects we encourage you to seek more information on the web.
"Sugar" usually refers to the white powder we use in baking. This is also a main ingredient used in confectionery of various kinds. Besides this "table sugar", there are actually a variety of "sugars", such as fructose - that is found in fruit, but also makes up for half the content in "table sugar". Milk contains lactose, which is another form of sugar. In principle, no type of sugar contain any nutrients at all. Sugars only contain energy, that often end up getting stored around our waistlines in the form of fat.
Just minutes after you consume sugar, it will enter the bloodstream as glucose. The body must immediately secrete insulin, a substance that regulates blood sugar levels. The insulin tells the cells to turn the excess sugar into fat! That is how we store energy for use at a later time.
The problem is that for too many people, there hardly is a "later", because they continue to eat sugar-rich foods throughout the day. The fat is thus retained and is not used as energy.
The insulin we secrete in the blood also seems to have the effect of making us less and less sensitive to it. Type two diabetes happens when the body loses its sensitivity to insulin.
The conclusion from the above is that excessive sugar consumption and the insulin secretion associated with it has a negative impact on your body weight and it can lead to a number of other negative health conditions. Inflammation, is another example. It is clear that sugar consumption drives inflammation which leads to problems with mobility and joint pain.
Did you know that wheat breaks down into sugar in the body within minutes? As soon as you begin eating bread, the starch in the bread starts to break down into sugar. Minutes later, the sugar in the blood rises. White bread gives you an even higher blood sugar than regular table sugar does!
Since there are very few nutrients in wheat flour, we think you should choose better foods. Wheat also contains gluten which is another problem. Unfortunately, a few percent of us are allergic to gluten, another couple of percent of us have Celiac disease which is an autoimmune response, and a larger percent of us suffer from gluten intolerance. It is extremely painful if a person with Celiac disease happens to eat the wheat, since it causes damage to the intestines.
More and more, not only people with Celiac disease are now experiencing health improvements when they switch to a gluten-free diet. There are various theories why, but the fact is that it is no longer just one type of of gluten in wheat, but many. As the wheat has been cross-bred into higher yielding types, several new types of gluten proteins have appeared. Some experts now suggest that you may be allergic or intoleant to one or more of the various "new" gluten proteins.
So finally: because low and stable blood sugar is good for your health, we exclude wheat. That way, we avoid the problem with gluten as well.
When you eat sugar or carbohydrates (such as bread) the sugar quickly transfers into the bloodstream and your "blood sugar" rises. Then the body immediately secretes insulin. The insulin tells the cells to store any excess sugar as fat. This is the body's way to lower blood sugar because blood sugar that is too high is very dangerous, so the energy is stored for later use.
When we didn't have access to food around the clock. this was an ingenious method. The body is actually very good at dealing with periods of famine and many processes in our bodies work better if the body "burns off" it's fat depots regularly when there is limited access to food.
The problem nowadays is that many of us almost never use enough energy from fat depots. Instead, we eat things that greatly increase our blood sugar many times throughout the day. Therefore all the energy the body uses comes from sugar, which is far from ideal. This obviously will keep our fat depots filled up, but it also plays a role in a number of other processes with a negative health impact.
We do not want to be negative and boring on this web site, so we simply encourage you to learn more about these issues and how to avoid health problems associated with sugar and "empty" carbohydrate consumption.
It's Niclas, or "Nick", who has developed our unique mix of sweeteners. This mix is different in each product. "I have tested hundreds of ingredients, I have carefully studied all available information about the effects they have on the body and I've taken thousands of blood samples on myself and others to see exactly how each ingredient affects blood sugar." says Nick. The flavors have since been tried by hundreds of people in different focus groups.
The best way we know to get a full and round, sweet taste with no added sugar, is to use a base of sweet fibers, an extract derived from the Stevia plant and a substance found naturally in plums, pears and grapes. Although the substance found in fruit, Erythritol, has a name that sounds chemical, it is not foreign to our bodies - since we are accustomed to it from the fruit we have eaten all our lives. These three sweet elements work together in a clever way and they all have extremely low impact on blood sugar. Erythritol contain no calories, and the same goes for Stevia. The fibers however, have a very small caloric content.
We will never use sweeteners such as aspartame or sucralose. Neither will we use "natural" sweeteners with high blood glucose impact or a high fructose content. Therefore you will not see Agave Syrup, Organic Cane Sugar, a high content of dried fruits or similar sweeteners in our products.
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