“You are so sweet” is a great compliment meaning you are the nicest person and you’d probably blush. But different can be said when your body is telling you that you are sweet or not so sweet, this is where you should not take it as a compliment but it does need your attention.

It is safe to say that sugar does more damage than good to the body. Other than being in the line for a series of life-threatening diseases, too much sugar, as we all know can cause tooth decay. The more often you’re eating sugary foods, then the more often you give that bacteria in your mouth time to go to work on the sugar.

Right of the bat, too much sugar is bad for you because it contains calories. Plus, if you have diabetes or a diabetes-related condition, then having sugar will increase your blood sugar and your triglycerides. Triglycerides are a type of fat. They are the most common type of fat in your body. They come from foods, especially butter, oils, and other fats you eat. Triglycerides also come from extra calories. These are the calories that you eat, but your body does not need right away. Your body changes these extra calories into triglycerides, and stores them in fat cells. When your body needs energy, it releases the triglycerides. And having too much triglycerides in your body will lead to risk of a heart disease!

It is so easy to consume a lot of sugar when you are not conscious of the sugar levels or glucose contain in the food or beverage you take – and most food and beverage has sugar. We talked about sugar causing obese because sugar are calorie dense. Calories are calories, and sugar packs a lot. The bottom line is that sugar does one of two things. It either displaces more nutritious foods in your diet, which means you’re screening out nutritious-dense foods, or it adds calories to your diet. So if you’re adding calories on top of an already nutritious diet that puts you at risk of being obese – which also leads to high blood pressure.

Though it gets a bad reputation, glucose is the body’s major fuel and is broken down from carbohydrates, a combination of sugar molecules, in the foods we eat. Simple sugars such as sucrose (table sugar) and juice (fructose) are composed of only one or two sugar molecules and are converted to blood glucose faster than more complex carbohydrates like whole grains and vegetables.

Eating naturally sweet fruits and dairy or dairy substitutes (i.e. soy milk) can also satisfy sweet cravings as well as take the place of simple sugar treats.

So to recap – too much sugar in the body causes:

  1. Tooth decay
  2. Obesity
  3. Diabetes
  4. Heart diseases
  5. High blood pressure

We all know keeping sugar out of our diet is impossible to do, right? 90% of the people in the world has a sweet tooth, and saying no to dessert after a delicious savoury meal is painful! But it is possible to substitute unhealthy sweets with a much more nutritious ones. For example, Shaklee ESP is a soy protein based and great for dessert. Other than being super-duper delicious and fast to make, ESP can stabilise glucose level in the body! Killing two birds with one stone – satisfies your sweets craving and stabilises your glucose level at the same time.  

To start you off, here is two wonderful ideas for ESP Dessert!

  1. ESP Chia Seeds Pudding
  • 2-3 teaspoon chia seeds – soak in water for 15 minutes until plump
  • 600 ml low-fat milk
  • 1-2 teaspoon ESP powder
  • Dilute and shake the ESP powder in with the milk in your Shaklee Shaker in Laguna Blue.
  • Pour the ESP milk into a glass, slowly add the plumped chia seeds and garnish with fresh fruits. Enjoy!

2. ESP 5 Minute Fudge

  • 1 cup of ESP Powder (sifted)
  • 1 cup good quality cocoa powder (sifted)
  • ½ teaspoon vanilla extract
  • ½ cup unsalted butter (room temperature)
  • ½ cup milk
  • 11/2 cups chopped nuts of your choice
  • Line a baking sheet or casserole dish with foil. In a large bowl, combine ESP Powder and cocoa powder and stir until well mixed. Microwave milk and butter on high power 3-4 minutes until the butter has almost completely melted.
  • Quickly remove from the microwave and add the ESP cocoa mixture into the melted butter. Once chocolate mixture is thoroughly mixed, stir in walnuts and vanilla.
  • Immediately pour warm fudge into prepared dish and spread to desired thickness. 10×10 square pan should be a great size and serving.
  • Allow to fully set at room temperature.
  • Lift foil out of dish and transfer fudge to a cutting board. Use a sharp knife to cut squares.

For more recipes or more info about the infamous Shaklee ESP, contact Mommy J for a free consultation and best deals for Shaklee products!

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Email: jess_sll@yahoo.com
Facebook: Jeslynn Seow
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