Well read - fall on from Part 1, the sugar, PFCs and artificial sweeteners to!
If a food label means "sugar", he refers to sucrose, the white, chemically refined cane or beet completely void of nutrients of plant origin, an association that had never been invented nature. It is not only indigestible, the body treats sugar as a drug that makes it sour, and then up-regulates the pH by leaking calcium from the bones and teeth. This leads to micronutrient deficiencies anda variety of related health problems from allergies to sexual dysfunction and disorders of the immune system. This white granulated table sugar is still used, the primary dry form of sugar in the industrialized world, their availability is as a staple food everywhere - only the latter has no nutritional value.
Agave nectar / syrup:
A natural low calorie plant-based sweetener from Mexico that 75% stronger than sugar, sweeter and slightly thinner than honey but less viscousand is considered the lowest on the scale of the glycemic index, all sugar substitutes. This is a politically and scientifically undisputed natural sweetener, a food whose availability may be limited both geographically and quantitatively, because everyone comes from a single location: Tequila, Guadalajara, Mexico. Agave nectar comes from the same Blue Agave plant (Agave tequilana, agave azul), which is distilled drink the core of the Nazi Mexico: the famous tequila. Agave is one of thenewest natural sugar alternatives, it has been developed only in the 1990th A shortage of blue agave soon be produced using "wild agave" The juice of the core is converted by heat or enzymatic hydrolysis, the action of carbohydrates into sugar, especially a complex form of fructose called inulin, the rest is 8-20% glucose . The hydrolyzed juice is then reduced to syrup, that is said to have the lowest glycemic load of the natural sweetener. Sixty percent of the agave syrup can also be used,of 100% sugar and the liquids in a recipe should be reduced by the amount of agave nectar. Agave syrup dissolves easily, tastes good and enhances the flavors of anything it sweetens. It has a long shelf-life of about three years, is minimally processed and refined, it serves as a holder and moisture humectant in food and thus improve the shelf life of foods. It is easy to use and do not crystallize or harden. Look for organic products with no additives.
For all that should consider thatAgave nectar is not a "whole food", it is a fractionated and processed foods. Like maple syrup, agave nectar is running on the sweetness while concentrating many of the nutrients in the whole plant are lost. Also, the Agave Nectar is apparently often diluted with HFCS for cost reasons, which makes the product unusable. But there are only a few producers and all from the Tequila region, so that a reliable source has identified 100% pure unadulterated Agave Nectar. There isa source which purports to sell "raw" organic Agave Syrup is, however, there is no statutory definition of the label "raw" and if the product is over 118 º C or 44 ° C was heated, it is no longer raw.
Barley
is a very complex, pleasant tasting sweetener. Unlike refined sugar that over 99 percent sucrose, Barley malt syrup is approximately 76.13 percent maltose, glucose 15.81 per cent, 6.3 per cent sucrose, fructose, 2.04 percent and the remainder is lactose. It has 14Grams of carbs and 8 grams of sugar per serving. Malted barley is about half as sweet as refined sugar and has a consistency and taste similar to molasses, although much milder. It is as syrup and powders available, the powders are extremely sensitive to moisture and in the presence of water it turns into candy very quickly. Barley production will take about 30-45 days. First, it is fully extended and barley soaked in water. If it shoots more than 140 enzymes activated. TheseEnzymes break down carbohydrates into simple sugars and proteins into amino acids. When blood sugar levels are optimal, the corn, oven roasted to stop enzymatic action.
The corn has risen cured, mashed, boiled, and extracted in syrup. Finally, it is filtered and packaged. In selecting the barley malt syrup, make sure that it is traditional malt is processed. For cost reasons, a lot of barley malt, instead made with pharmaceutical, genetically engineered enzymes, monosodium glutamateTo accelerate glutamate (MSG), gibberellic acid and potassium and increase production or as processing aids. Barley malt is a good choice for diabetics, because it is digested slowly and destroys the insulin levels. It is also an excellent choice for creative gourmet cooks and pastry chefs that to distinguish tastes sweet dishes without badly want to add on the sugar.
Honey
is probably the best known natural sugar alternative and is mentionedearly in the Bible 61 times in the Quran many times. Everyone knows that honey produced by bees from the nectar from flowers and is a sweet amber viscous liquid. But when it comes to choosing honey comes from the label, the consumer can be overwhelming. International food and most countries have established that honey is a pure product, free of other ingredients to be. But how do you know the composition of honey if the bees collected the nectar from GMO plants, oreven if the bees fed with sugar or HFCS? Then the honey is processed and how it was processed by ultrasound, by heat or whipped cream? This information is almost never found on the labels, do they matter?
It depends on the intended use of honey, and obviously the criteria are relaxed, if only honey as a sweetener for baked goods or hot liquids can be used as if they are used as targeted nutrition or even used as medicine. The basic nutritional value of Honey is unique and itcontains vitamins, minerals, amino acids, enzymes, fibers, phenolic acids, flavonoids and carbohydrates in the form of 38% fructose, 31% glucose, maltose, melezitose and sucrose. It has antioxidant and immune-system construction, but processing and heat destroy many of these assets. Honey is produced everywhere, where the flowers grow and hence honey from around the world is widespread in all colors and consistencies. The sweetening potential as a sugar substitute is about the same for allHoneys, although they differ in their nutrient composition. The term "organic" is largely based on the labels of honey, but since the meaning beekeepers no control over, where will the bees have the nectar. "Natural" is also a term that no value could be the bees were "naturally fed" with sugar water. All honey has natural anti-bacterial, anti-fungal and anti-inflammatory properties. Manuka honey from New Zealand is particularly potent in these functions, because theof hydrogen peroxide. However, the use Honey's antioxidative, immunity and anti-allergic skills, honey from the region, where the bees collect nectar from native plants used. Honey is a good source of energy with a much lower glycemic index than sugar. Honey is also sweeter than sugar. Raw, unheated, unfiltered honey has the highest nutrient content, including all enzymes. Supermarket Honey is processed for a clear, uniform appearance and delayed granulation, but mostheat-sensitive nutrients are dead. Processed Honey labels are usually the processing of information void, but the less the further processing of the forthcoming is the declaration. So if a label indicated that only "pure honey" - it is highly processed. Some products call the dominant flower, such as "clover honey," but that does not mean that the bees were not fed sugar or HFCS. Durability is another consideration: Studies have shown that the antioxidant capacity is significantly reducedafter six months.
Molasses
is only one type of molasses, the one that is most suitable and common sugar substitute. BSM is the dark liquid byproduct of the process of refining sugar from sugar cane budget. It is from the third boiling of sugar syrup and is therefore the concentrated byproduct left over after the sugar's sucrose has been crystallized. Molasses is a sweetener that is actually nutritious. Unlike refined white sugar and corn syrup,almost all nutrients except simple carbohydrates, or artificial sweeteners like saccharin or aspartame, which offer not only useful, not deprived of nutrients, but has been shown to cause health problems, molasses is a healthy sweetener that significant quantities of a variety contains minerals that promote and sustain health. In addition to providing fast carbohydrates, BSM is an excellent source of bioavailable iron and can help increase energy assimilatedto replenish iron stores. Iron from BSM is superior to red meat, iron, since it provides more iron per calorie and is completely free of grease.
In addition, BSM is rich in calcium, an essential mineral to up-regulate pH levels, while the white table sugar contributes to the acidification of the body. Molasses is also one of the very few food sources of copper and it provides potassium, magnesium and manganese. When BSM is used as a sweetener instead of sugar the benefits are twofold: WhileSugar exhausted the minerals in the body, BSM feeds these minerals to the consumer. For all its advantages, molasses is not a "whole food", it is highly cooked and cooking destroys the vitamins and enzymes. These vitamins and minerals to survive the heat process are up to thirty times more concentrated than in cane juice. It's still a good alternative to sugar for sweetening foods. It is a bittersweet taste pretty clear liquorish and these limits BSM'sApplications, so that it does not go well for sweetening beverages. The sugar composition is about 33% sucrose, 17.5% levulose and dextrose and the rest is water and organic materials. Choose a syrup that it is not just that it is unsulphured not contain this processing chemical to which some people are sensitive, but it is a clean and clear taste. But avoid unsulphured sulphurised Molasses Molasses is usable and is sweeter and lighter and has a not so strong flavor. Thisis also called Sweet Molasses or Barbados Molasses. Molasses made from organic sugar cane is also available in some markets.
There are other types of molasses in different parts of the world are very often used Carob Molasses, Pomegranate molasses, sorghum molasses, and there is also sugar beet molasses.
Brown Rice Syrup consists of brown rice, cooked was ground and mixed with enzymes in th change the starch into maltose. It is sometimes mixed with barleyMalt before cooking. Brown rice syrup taste moderately sweet, buttery and nutty and can be quite delicious. In recipes, with a 2:1 ratio of brown rice syrup, while reducing the amount of other liquids. You will also find this product as a dried powder. Brown Rice Syrup is about 40% less sweet than white table sugar. Brown rice syrup are metabolized slowly, but calories and carbohydrates, diabetics should use them with caution. The final product is approximately 50% soluble complexCarbohydrates, 45% maltose, glucose and 3%. So it is a "time release" energy source. The glucose in the bloodstream immediately accepted, the maltose digests over one and a half hours, and burn the complex carbohydrates to more than two to three hours. Thus, there is no sugar and sugar blues summit with this product, and it is healthy for cholesterol leveling. Brown rice syrup is considered one of the healthiest sweeteners, since they contained many nutrients, and it is produced by awhole food source and the simple sugars exist. Even if it comes from a whole food source, substantial destruction of nutrients takes place in the proceedings, in the heat. Unlike Date Sugar, Brown Rice Syrup dissolves completely in liquids and is an ideal sweetener for beverages and its mild flavor opens up a variety of other uses.
Brown sugar is healthier - right? It once was and still would - but it is not! Today's commercially available brown sugar is the commonadded fully refined white sugar with some 3-7% molasses to make it brown. Since white sugar has no nutritional value, claims that all the nutrients in brown sugar from molasses.
Raw Sugar
is what most consumers believe that they are with, if by "Brown Sugar". This is also called Natural Brown Sugar is not or only partly refined sugar cane and still contains some nutrients of the original system and thus far superior to white table sugar. Because it is amore pungent taste than white sugar and may overwhelm subtle flavors such as tea and that the use of raw sugar in a world of bland tasting, a fit's-food products all boundaries.
Date Honey / Sugar / Nectar
is probably the least processed natural sugar alternative. The date is a food of high nutritional value. It provides natural sugar in the form of 41% glucose and 28% fructose. It also contains fiber and protein, iron and vitamins - just every nutrient from thenatural fruit juice. This sugar - has about the same sweetness as white table sugar - is ready for immediate start and is therefore infinitely superior to cane sugar. Yes, it's sweet as sugar, but it is quite natural and wholesome as dates. It adds unique flavor to foods and is ideal for breakfast cereals, pastries, desserts and even in salad dressings. However, it is not well dissolved in drinks and is not a good choice for a beverage sweetener. Date Honey or Nectar is availableas a syrup and date sugar in dry grains, granules or powder. Look for a 100% natural, organic unpasteurized, unsterilized product that still contains all the nutrients of the fruit.
FOS (fructooligosaccharides) and Inulin
is an indigestible sugar, it triggers no spikes in blood sugar levels, such as sucrose and glucose to do. It is about 40 to 60 percent as sweet as sugar, but not incorporated and has minimal heat value. Since it indigestible by our bodies, it isin the large intestine, where it feeds microbes and promotes fermentation, in about as fertilizer for the bacteria carried in your intestines. Certain types of bacteria, lactobacillus has been shown to ferment, preferably inulin / FOS. For this reason, it is promoted as a complement to the good bacteria in our intestines feed. FOS is naturally present in small amounts in many types of foods such as asparagus, garlic, Jerusalem artichokes, chicory, leeks, bananas, and found some36,000 others and technically is a soluble fiber. However, only a quarter teaspoon of receiving FOS from the diet, one would have to consume 13 bananas.16 tomatoes or 16 onions.
Chicory roots have one of the highest amounts of FOS of plants, and most natural FOS is commercially extracted from water by the roots. A naturally derived sweet, indigestible sugar from chicory roots, FOS is more than just a natural, zero-calorie and low glycemic sweetener: It isis invoked, one of the most powerful prebiotics, which was investigated in the past ten years. The subject of over 100 clinical studies, FOS is one of the best-documented natural nutrients for improving the healthy balance of bacteria in the intestines and stimulates the growth of the beneficial bifidobacteria - also called "friendly flora" - that live in the colon. The importance of good health is the so-called "friendly flora" that fills our intestines? They are literally ourfront line against the invading disease-causing organisms, combating premature aging due to the toxin-producing bacteria and fungi that live in our intestines cause. Some studies suggest that animal inulin and FOS may prevent colon cancer. So much for natural occurring FOS.
The absolutely perfect no calorie sugar that promotes regularity - if it sounds too good to be true - it probably is. Critics contend that FOS may indeed promote the growth of certain LactobacillusBacteria in the colon to the ecosystem in favor of some bacteria are changing, but what other potentially harmful bacteria are we feeding as well? There are the typical side effects that vary depending on a level of tolerance. The list of known side effects include: flatulence, bloating, cramping, abdominal pain, diarrhea, and for doses over 5-10 grams, and some people are also allergic to the product. While the origin of the FOS is a plant, then the sugar (sugar beet and sugar cane), which is convertedone of the most unhealthy refined chemical. So we should not be a highly refined and concentrated chemical and the constant application of the various strains of bacteria lead to an imbalance of good intestinal bacteria.
Since the industrially produced FOS permeates our food supply, the list of side effects is expected to grow. The FDA has classified FOS and Inulin as food ingredients, but as additives and they must be listed on ingredient labels. This means that the same labelsInulin / FOS as safe and unsafe, depending on how it is sold. They are found frequently in newer products from yoghurt and milk drinks to improve the fiber content and bacteria - for bread, chocolate, sweets, butter, cakes and cereals to replace fat and to improve taste and freshness. The applications show that the FOS targets kids market, so caution is advised. FOS is broadly in line with European products than in the U.S. and the EU supported a substantial research effort known as SYNCAN usedProjects. Instead of ultra-refined, considering FOS industrial use of agave nectar, a rich source of natural insulin.
Fructose
Sucanat is as common as sugar alternative. It is a simple processing of sugar juice from concentrate, but it can also be nothing more than dehydrated HFCS. It is not a viable alternative to sugar.
Glycyrrhizin
Taste is a modifier, a drug and a sweetener. Glycyrrhizin is a triterpenoid glycoside extracted fromLicorice Glychirrhiza glabra; 50-100 times sweeter than sugar, but with a licorice taste. Used to flavor tobacco, chewing gum and pharmaceutical preparations and as a propellant in some non-alcoholic beverages. Accordingly, providing its characteristic licorice flavor unsuitable as a direct substitute for sugar taste. Glycyrrhizin is considered GRAS in the U.S. as a flavoring agent, but not as a sweetener. In Japan, where concern about the safety of artificial sweeteners during the1970s led to a shift to plant sugar substitutes, glycyrrhizin is a commonly used sweetener, often in combination with other herbal sweetener, Stevia.
There is a long history of use to treat diseases such as stomach ulcers, colds and other viral infections, microbial and parasitic infections (possibly stimulate the immune system), cancer (again, possibly the function of the immune system related), herpes simplex, and chronic hepatitis. It has been demonstrated in the laboratory that inhibit HIVReplication. However, glycyrrhizin appears to have side effects too, and the potential toxicity of excessive consumption, including high blood pressure and fluid retention, the Japanese government has mandated a limit of 200 milligrams, and the Germans living Council called for no more than 100 miiligram per day.
Glycyrrhizin is a fixed term and can be difficult to find in the retail sector. For obvious reasons. It is also known as glycyrrhizic.
Luo Han Guo
is a fruit grown inSouth China, there will be a green fruit that is brown on drying collected. The sweet taste of luohanguo comes mainly from mogrosides, a group of terpene glycosides, on the level of about 1% of the fleshy part of the fruit. Other similar compounds of luohanguo have been labeled siamenoside and neomogroside. The mixed mogrosides are about 300 times as sweet as sugar, weight, so that the 80% extracts are almost 250 times sweeter than sugar, pure mogrosides4 a.m. to 5 p.m. to 400 times sweeter than sugar by weight. A process for producing a useful sweetener made from luohanguo was patented in 1995 by Procter & Gamble Company. As in the patent application, the fruit itself, but sweet, has too many additional flavors that would make it unsuitable for widespread use as a sweetener, so P & G developed a method for processing to remove unwanted flavors.
In the P & G process, the fresh fruit is picked before ripening and allowed tothe completion of their ripening during storage so that processing begins with the just-ripe fruit. The peel and seeds are then removed, and the mashed fruit becomes the basis of a concentrated fruit juice or puree that can be used in food manufacturing. The processing involves using solvents to remove volatile and off-flavor components. Many sugar substitutes from luohanguo derived by similar processes that isolate the sweet compounds are now readily available for production and for the kitchenuse.
Luo Han Guo is also in Chinese medicine for treatment of heat stroke, cough, throat inflammation and diabetes although its use only in the 20th Century was developed.
These sweeteners in the West as processed extracts, tea, powder and granules. Luo Han Guo is a good suger alternative for sweetening teas and other beverages.
Maple Syrup / Sugar
is the distilled and dehydrated sap of the maple. It is mainly sucrose with a high content of mineralsand has a distinctive mild taste. The liquid syrup is available in different qualities and colors, cheap versions may counterfeit HFCS and added flavors produced. Also, although from a plant source, Maple Syrup is not a "food chain" with all its enzymes and nutrients of the plant source, treated, it is high heat processed foods. Nevertheless, it is 100% pure maple syrup is still a natural foods.
Stevia
is probably the most neutral flavor, universal natural sugar substitute inExistence, it is everywhere, where the sugar is a fact that is known in South America since pre-Columbian times, go. The Japanese spearhead of a large number of scientific and clinical studies and millions of Japanese have been associated with Stevia as their major sugar substitute 40 years have elapsed and no reports of adverse effects. However, you may not even know stevia, if you live in the U.S. or the EU, because the artificial sweeteners as a lobby so big a threat as it has not patented andmanaged to stay away from the consumers. Fifteen times sweeter than sugar without the calories and a glycemic index of 0, the powdered leaf of the Stevia rebaudiana super sweet, low - calorie and very popular in Asia and South America. Stevioside, a natural extract of the stevia leaf, which is 300 -- times sweeter than sugar, has become even more popular, especially in Japan and Korea. But stevia is more than just a natural low - calorie, low glycemic,super sweet and complete. Unlike nutritional messages synthetic substitutes for sugar, Stevia is loaded with vitamins and minerals like magnesium, niacin, riboflavin, zinc, chromium, and selenium.
Stevia is also one of South America's oldest, safest and most respected herbs known, with a centuries-long history of safe use. Japan banned the import of synthetic sweeteners in the 1960s, the Japanese National Institute of Health began researching both stevia and stevioside asnatural as possible replacements. This prompted a series of high-quality studies, derived in order to examine both the safety and stability of the Stevia extract and Stevioside (the super sweet glycoside of Stevia) in order to determine their suitability for sweetening foods business. All studies found that Stevioside had no negative impact on physical function were performed after an extensive series of tests. The only side effect noted was a reduction in body weight (Okumura et al., 1978;Lee et al., 1979).
Recent studies have shown reduced stevioside to be not only safe but also the incidence of breast cancer and kidney damage if consumed on a long term basis. A high-quality study by Dr. Toyoda of the National Institute of Health in Japan showed that even had at doses up to 5 percent of the diet for two years, stevioside, no side effects on laboratory rats, apart from a slight loss of weight, reduced risk of cancer, and improvedRenal function (Toyoda et al., 1997).
In 2006, out of World Health Organization (WHO) conducted a thorough evaluation of recent experimental studies in animals and humans and concluded that "stevioside and rebaudioside A are not genotoxic and carcinogenic effects were not observed. In the U.S., in 1991, the FDA declared as unsafe stevia as a food additive and restricted import and distribution, on the basis of a single, anonymous complaint. But do not act the same agency on thousandscomplaints about the side effects of aspartame! Stevia is now in the USA as "food" and not as an additive, which means that a product sweetened with Stevia - such as soft drinks - may be sold, while those with free unlimited amounts of artificial sweeteners are. If stevia is "unsure" how is it that the Cocoa-Cola, only 27 patent applications pending (from 800 in the United States Patent Office, June, 2007) for useStevia in beverages, cereals, confectionery, chewing gum and others? It appears that Coca-Cola and Cargill launch Stevia-sweetened soft drinks under the registered trade name of "Rebiana (Stevia rebaudiana) of 2009. So if it's safe to consume stevia in 2009 - can be its security, even before the Patent Office has issued to The Coca Cola Company to take over.
How to use Stevia
The purest form of Stevia is Fresh Leaves: 8-12% Glycosides, 5-8% stevioside, 1-2% rebaudioside A. ItLeaves are dried and cut leaves for Tea and powdered leaves, which are 10-15 times sweeter than sugar. These do not dissolve in the kitchen or tea. Then there are powdered extracts: stevioside, 40-95% glycosides and rebaudioside A. These products are generally 200-300 times sweeter than sugar. The higher the content of rebaudioside A, the better the product. There are also clear and dark Liquid Extracts of powdered leaves in water, alcohol or glycerin. Avoid the white Stevia powder andStevia liquid drops as it was heavily processed. Stevia is heat stable and not break, like saccharin and aspartame, and can be used for cooking and baking, but do not caramelize like sugar. It is important that sweetening potency the product that can range from 10-300 times, such as excessive use may yield some bitter taste or aftertaste note. Stevia sweetened foods allow the body to regulate blood sugar levels and of course it is a wonderful way to satisfy the cravingfor sweets with impunity.
Sucanat
originally dried sugar cane juice and can be purchased in dry form, such as sugar. The theory has Sucanat some nutrients, white sugar has nothing, but what is Sucanat is sold nothing but distorted brown sugar. It is processed at temperatures exceeding 118 º C or 44 º C and can therefore not be considered raw.
Thaumatin
is a mixture of intensely sweet protein (thaumatin) with water extracted from the arilKatemfe the fruit of the West African perennial plant Thaumatococcus daniellii. Its intense sweetness was the first mid-19th Century by a British doctor in the Pharmaceutical Journal (Daniell, 1855) described.
The thaumatin a normal complement of amino acids, except that histidine is not present. Thaumatin is purified by selective ultrafiltration, but small amounts of organic non-protein impurities remain in the commercial product. Thaumatin acts primarily as a flavor enhancerModifiers and enhancers, and less than a high intensity, very low-calorie sweetener, 2,000 - 3,000 times sweeter than sugar. The sweetness is natural and intense. It is water soluble, heat stable, does not promote tooth decay and effective opacity. Due to its characteristics, it is widely used flavor in combination with other sweeteners. Conqueror: the perception of sweetness is in formation and delayed liquoice like aftertaste. It is, as a freeze-dried granulateor powder.
Clinical studies have shown no toxicity or mutagenicity, and no allergenic or teratogenic effects have been noted. It is metabolized by the body as any other protein. Thaumatin is considered GRAS in the U.S. and in Europe as E957, Japan and most countries as a flavor enhancer and approved sweetener.
Turbanado
is a variation of "Brown Sugar" with larger crystals, with no additional benefits.
Tagatose
is a new millennium-2001 launch --low carbohydrate functional sweetener, very similar in the structure of fructose. It is a naturally occurring monosaccharide and can be found in some dairy products. In a patented process tagatose is industrially obtained by hydrolysis of lactose into glucose and galactose. The galactose is then isomerized under alkaline conditions by calcium hydroxide. Tagatose has a taste and texture, such as sucrose or table sugar, but is less sweet. However, it is metabolized differently, has aminimal impact on blood sugar and insulin levels and also offers a prebiotic effect. Tagatose is suitable as a flavor enhancer or as a low-carbohydrate sweetener.
In the U.S., tagatose is GRAS classified in the EU as a novel food and is also used as general purpose sweetener in Korea, Australia and New Zealand. Extensive testing on humans has been conducted on tagatose to ensure the safety and human tolerance. At higher amounts of lighter gastrointestinal complaintssuch as gas, bloating and bowel movement may occur as with other low-digestible carbohydrates.
For all its potential in many foods and beverages, tagatose is not likely to find on supermarket shelves anytime soon, it was manufactured and marketed worldwide by the German company SweetGredients, a spin-off of a large Sugar Company had licensed the production to other companies clenched but "Moths" the project in 2006. This raises the question why - has to know this companysomething about the long-term effects of taking tagatose? Finally, the highly processed tagatose hardly a natural product and it was not long ago on a. Finally, because the commercial potential, tagatose is likely to reach the market as a whole by some other company and trade name. It can be used as a flavor enhancer functional sweetener and / or in ready-to-eat cereals, diet soft drinks, health bars, frozen yogurt / nonfat ice cream, soft candy, hard candies,Frosting and gum.
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