Sweet peas are one the most magical and whimsical gifts from Mother Earth. These flowers are one of my favorite to make out of sugar because they have so much charm and personality. I can’t get enough of these white sweet peas that I got to make for two cakes this spring. Please universe send me more clients who want to use these flowers on their wedding cake!😍
PSA 🗣 just because something doesn’t have sugar in it does not mean that it’s healthy! I see so many people using Splenda and other artificial sweeteners because they think they are staying on their diet by avoiding sugar. In reality, they are doing more damage than they would by just having the real sugar. .
Splenda contains the drug sucralose- which is 600 times sweeter than sugar, and also contains chlorine. Sucralose is only 25% water soluble, which means the rest will explode internally. This results in-
1. Weakened immune function
2. Irregular heart beat
3. Shortness of breath
4. Skin rashes
5. Liver and kidney damage
6. Birth defects
7. CANCER! .
What’s a good alternative Xylitol derived from birch NOT corn. It tastes exactly like sugar and will not damage your insides! Or, just avoid the sweet flavors all together 🤷🏼♀️ .
#health #healthyliving #fit #fitness #weightlifting #macros #sugar #splenda #sweetnlow #equal #cancer #artificalsweetener #internaldamage #weightloss #weightgain #phbalance
WHY IS MCDONALD’S FRIES SO ADDICTIVE 🍟
Ever walk past a McDonald’s and you can’t resist the welcoming scent and end up buying a small serving of their French fries 😩 So why exactly are these world famous fries so addictive and hard to put down Well, it turns out that their ingredient list holds more than just potatoes. 🥔🤫 Check it out: ⤵️
🔸VEGETABLE OIL: -
Did you know that back in the day, McDonald's fries were cooked in beef tallow 🧐 But customer demand for less saturated fat prompted a switch to vegetable oil in the early '90s. 🌱 Here, that means oils of varying saturations combined into something reminiscent of beef tallow. The oil consists of canola (8% saturated fat), soybean oil (16%), & hydrogenated soybean oil (94%).
🔸SODIUM ACID PYROPHOSPHATE: -
You know how McDonald’s never seems to rot or change in colour even after a month Well this is all thanks to SAPP. 👩🏻🔬 Naturally taters turn a nasty hue even after they're fried (due to the iron in the spud that reacts with the potato's phenolic compounds, discoloring the tissue.) 🥔 At McDonald’s, the phosphate ions in SAPP trap the iron ions, stalling the reaction and keeping the potatoes white throughout the process.
🔸MORE VEGETABLE OIL: -
You heard right! The fries get two batches of vegetable oil: 1️⃣ one for par-frying at the factory 2️⃣another for the frying bath on location. The second one adds corn oil & an additive called TBHQ (tertbutylhydroquinone), which at high doses can cause nasty side effects in rats. 👀 This is used for all of their frying.
Dextrose is a corn-based sugar. So why does McDonald’s add sugar to fries you ask Because adding sugar just makes it that much more addictive and “better” tasting. 😐
You will not find MSG as a listed ingredient BUT to replace the beef tallow hydrolyzed wheat & milk in a process where heat and chemicals break down the foods = produces MSG. 😨 MSG increases appetite by inhibiting our brain from registering that we are satiated. 🤰🏻
🔺Enjoying Mickey D’s once in a while is fine however the more you consume the more you will crave and now you know why! Try a homemade baked French
Who doesn’t love unicorns. I have been itching to make one of these and loved every minute of it.