Natalie Nicole Reveals Whats Really Happening to the Sugar Industry

➡ In this interview, Natalie Nicole discusses the harmful effects of sugar on our health, stating that it’s a root cause of many diseases. She explains that the food industry adds sugar to products because it’s addictive, leading to increased sales. Natalie also criticizes artificial sweeteners, which often contain harmful chemicals. She suggests that consumers need to be mindful of what they’re eating and seek out healthier alternatives to sugar.
➡ Synthetic sweeteners can disrupt our gut health and cause discomfort. The speaker has developed a natural sweetener that not only satisfies our sweet tooth but also supports our immune system and gut health. This sweetener, available in powder form, contains beneficial prebiotics, postbiotics, probiotics, and minerals. Despite its health benefits, it’s important to remember that a balanced diet, not just calorie counting, is key to maintaining a healthy weight.
➡ The speaker promotes a low-carb lifestyle, focusing on proteins and fats, and has created a unique sweetener that not only satisfies the sweet tooth but also provides essential nutrients. This sweetener contains a patented ionic fulvic mineral that aids in cellular hydration and anti-aging, and fibers that improve gut health and nutrient absorption. The speaker is preparing for clinical trials to demonstrate the sweetener’s safety for diabetics and its positive impact on gut health. The speaker encourages people to be intentional about their food choices for better health outcomes.

Foreign. Hello and welcome to Nick V Uncensored. Today we’ve got Natalie Nicole. And today we’re going to be talking about how sugar is a root of all evil when it comes to our healths and our diseases. We all love dessert, chocolate, ice cream, candy, whatever you want to call it. We, we just, we’re all addicted and, you know, the system has made us addicted. And when you need to take back our responsibility, our sovereignty, you know, so, and find a way to, you know, take back that power. But Natalie, thank you so much for joining me.

First of all, how are you and what have you been up to? Oh, I’m doing so well. Thank you very much for having me on with you. Just another beautiful day here in Las Vegas and I have another opportunity to shake the tree of the big sugar lobby. And so that’s what I’m here doing. Absolutely. So what is your message today to the older generation, to the young generation, to everybody that’s listening in regards to sugar and, and you know how we’re all addicted to sugar and really it is the root cause of all diseases. You know, what do you think? Yeah, well, you know, you hit the nail right on the head where we’re dealing with one of the biggest epidemics, one of the biggest crisis of our lifetime.

We have 70 to 80% of the people dealing with chronic metabolic challenges, health struggles, and I mean, it’s directly attributed to what it is that we’re putting in our body. We have over processed food, foods and a lot of sugar in everything that we’re consuming. So, you know, I just, I really want people to be aware that the food that our grandparents grew up on is not the food that we’re consuming today. All of the ingredients have changed. So it’s time for awareness, but it’s also time to start seeking out solutions. Absolutely. When you see old photos of the 1950s or when I see videos circulating around, very rare videos of the 1950s and watching people walk down the street or in on the beach, beach, everyone is just slim.

I, I was looking for a fat person and I couldn’t find the fat person, you know, and it’s really true that they’re putting. Everything is processed now. You know, everything’s got a lot of salt, it’s got a lot of sugar. Everything is just processed. Even our waters have sugar in there. Even our bread has got sugar in there. Why are they doing this to us? Well, you know, the, the aim of the, these food companies is to make you want to buy more. And guess what? Sugar is Highly addictive. So naturally, the food scientists are going to add more chemicals and more sugar because they’re beholden to the stock, the stockholders.

So they need to make you buy more product. So you just, you hit it right there. It’s sugar and chemicals. Do you think that maybe because that sugar is a root of most diseases and of course parasites as well, which I think they feed off sugar as well, if I’m not mistaken. But this is how big Pharma makes a lot of money because we give them sugar, they get ill, we make money, okay? We provide them with synthetic drugs that, that have been patented, that they own, that they are making billions of dollars every year and they’re becoming rich and we never get better.

We literally learn to live with the disease whilst, you know, they treat the symptom but not cure the root cause. What do you think about that? How are they using sugar to trafficking customers over years? Yeah, I mean, truly, that is what, what is happening. All of these industries, they work in tandem. They all have handshake deals going on, whether you recognize it or not. But big Ag, Big Pharma, big sugar, all of these groups, big government, they all work together. All of these programs feed each other. So yes, sugar is definitely going to be a food source for parasites, for, you know, cancer.

You know, I mean, just look at what, how they test for cancer. I mean, they give you sugar, a sugar solution to see how, where the sugar, where the cancer is activated in your body. So we understand that sugar is detrimental to our health. But like you said, the industry gives you just enough to keep the symptoms at bay. All the while your health continues to deteriorate until you get to the next stage and each stage progressively getting worse. People don’t often recognize that sugar is a silent killer when you see issues presenting. This has been happening 10 years in the background.

So it’s a slow killer. That’s why people don’t always recognize just how serious it is. Why is it that healthy food is not addictive? Because it’s not a drug? I mean, these, these things are literally. It’s like going to the street corner and buying some crack cocaine off of someone. Just. It’s in their slogans. You can’t eat just one. I mean, these are literally triggers in healthy food. I mean, if you’re just loading up on protein and healthy fats and some fiber, you know, you’re just going to breeze through life, no challenges. So it’s funny you say that about crack cocaine, because with cocaine, the people that are addicted to It.

They don’t. They’re not addicted to it because it tastes good. Same with alcohol, same with gambling. It’s because it is how it makes them feel. Now, why is it our biological sensory tongue loves sugar? Why? It’s. It’s a. It’s a reward. It’s. It’s. This is a fuel source that you typically wouldn’t encounter. I mean, think about it, the way that you would find sweet things in nature. I mean, there’s normally really strong checkpoints there. There’s a beehive. You want that honey? You’re gonna have to go toe to toe and have like, a battle to get this.

This isn’t something that you would engage in very often. This would be a. Once in a great while you would be exposed to these things. But you get from it, like the dopamine. It’s. It’s incredible. It’s literally, it behaves just like a drug. That’s why a lot of addiction specialists will tell you to come off of sugar is oftentimes harder than it is to come off of a street drug because you’re always confronted with it. You can. You can get away from the dealers and move to new areas and change your friend circles. But guess what? Every time you leave the house, and even when you’re in your house, you’re going to be confronted with sugar.

Listen, you’re talking to the person that’s addicted to sugar. I love sugar. For me, when I have a craving for sugar, it’s like I have butterflies for a lady that I like. You know, it’s. It’s. It’s like that strong. It’s. It’s really that imprinted in my nervous system that I love sugar. And the other thing I want to say, because there is a substitute which is called candarelle, which is like. Which is a sweetener, but it’s so bad for us, they say it causes cancer. And, you know, you know, you don’t want the calories, but. And it’s not sugar.

It’s synthetic sugar that sweet that. That tricks the brain into believing it’s sugar because it tastes like sugar. But there’s a flip side to the coin where it’s really bad for you and it can cause cancer. Yeah. So where do we go in the future now? Like, you know, people talk about this golden age. Yeah, well, in this golden age, how are we actually going to eat our favorite desserts knowing that we are going to be protecting our healths, knowing that it’s. That we’re going to be enjoying our. You Know these desserts? Yeah. So, I mean, really, people have been seeking out alternatives to sugar for a very long time.

That’s why this whole new market was created with all these artificial sweeteners. And now you’re seeing a big push towards, you know, the more natural sugar substitutes out there. But what consumers really need to do is look at those packages. Because most of the time, even the natural sweeteners are blended with chemical agents. So, you know, you can have your cake and eat it too. Literally you can. It’s just you have to be mindful of the source that you’re getting it from. And that’s why I really did put in my time, energy and effort to bring forward a sweetener, a sugar alternative that was actually botanical, that was actually beneficial for health.

Because every single one of those things that you’ve listed, whether it’s the sugar replacements or the sugar itself, they destroy immune function, they cause inflammation, they cause dysbiosis of the gut microbiome. So all of these things are working against our health. So I wanted to find a better way to do this. And what if a sweetener was actually behaving like a dietary supplement, more like a nutritional agent and not just a replacement for sugar? And that’s literally what I created before we go into that, which is, I think is amazing, is you mentioned that there’s in sweeteners there’s, you know, blended chemicals that we’re not really supposed to consume.

I believe they’re synthetic, they’re foreign, they’re not supposed to be in the body. Could you go into that a little bit and tell us the complications of how it affects us? Yeah, sure. So again, like I listed, you know, between inflammation, gut microbiome disruption, a lot of people are gravitating towards replacements right now that are actually sugar alcohols. And you know, when you look at sugar alcohols, those will cause an imbalance in your gut microbiome. They actually kill off the beneficial microbes and they can also have a laxative type effect. So I don’t know if you’ve ever consumed too much of a sugar free, you know, chocolate bar or a candy or a treat or snack or something, but they can literally just send you off to the restroom and almost diarrhea laxative type effects.

So all of these things, sweeteners are very nuanced and people want to just always label good, bad without knowing how these things can impact you in various ways. But yeah, there’s. There seems to be a red X next to each one of these alternatives that are out there that people need to be cautious of. So you’re saying that, and I completely agree with what you said because I’m a victim of that as well, where I’ve had lots of protein bars with sweeteners in or, you know, and it does, it upsets the stomach, you know. So I want to know what you are wanting to share with the viewers today because you’re saying that you’ve created this natural sweetener that’s got good nutritional agents in it, good for your body, that can actually improve your immune system.

Is that correct? Yeah, absolutely. And so, you know, without making claims or, you know, I’m not a doctor, I don’t play one on tv. But really, if you just look at the model of food as medicine, this is something, it’s a very simple concept that most people can wrap their heads around. The things that you’re putting into your body should be beneficial to your body. So I look at, people are dealing with issues of the gut microbiome, leaky gut, you know, dysbiosis, inflammatory bowel disease, all of these different things. So I was like, if we were to build a platform for a sweetener, why wouldn’t we really hone in on the gut? So let’s put in good prebiotic sources, but also postbiotics, probiotics to actually resolve those issues that are coming from the gut.

Because look at all the glyphosate, look at what they’re spraying in the air, look at the pharmaceutical agents that are all petrochemical based, destroying our gut microbiome. So really I wanted to use plants that could resolve those issues of the gut microbiome. So that was the starting point for the base of my sweetener. But from there, you know, I, I expounded upon that and I was like, well, everybody is dealing with metabolic issues. So that sugar spike, insulin sensitivity is the missing key people always want to look at. How does the glycemic index read? Well, the insulin response is the most important thing.

So I put in agents like organic monk fruit and organic allulose that would actually help to support a healthy insulin response. So that was really, really important to me. But aside from that too, look at how many people are chronically dehydrated and malnourished. So that’s where minerals come into play. So minerals were a good portion of the product also. So I really wanted to target all those key areas of health so that we could help people to resolve them, but also to have the sweetness that they are craving with the best taste afterwards. It’s amazing. And is it a powder or is it.

Are they clickies, like little tablet forms that you can put in your coffee? Can I make a dessert with it? Like a. Like an Arabic pastry dessert? You can make anything that your heart desires for it. So actually this is in a powder form for the people who are accustomed to working with things like pure monk fruit or pure stevia. It’s just a very fine powder and a little goes a long way. And. And that is definitely by design because I didn’t put any fillers into this product. So it’s a highly concentrated product. So it’s not going to be a true one for one.

For sugar, it’s just a quarter of the amount. So if you’re making a cup of coffee or a tea and you like a teaspoon of sugar in there, you would just be using a quarter of a teaspoon of this. Is it that. Is it because it’s that strong in sugar, in sweet. In sweetness? Yeah, it is that sweet. It’s that pronounced. But just a little goes a long way. And so while I have just the powder version right now, we’re actually going to be releasing a liquid version of this here soon, also. So you will have the opportunity to do either a liquid version or the powder version.

So how many calories is it? Can I. Can you still put. Something can be really healthy, but it still can be high in calories. So explain that. What’s the calorie intake? Yeah, so calories per serving is at zero. But I do want to impress upon you and your audience that calories are not the villain that they have been made out to be. Just like fat is not the villain that the sugar lobby convinced you that it was. You have to remember these schools of thought were chosen and selected for you because they were taking the focus off of the things that were the real problem in health.

Calories. I’m a professional bodybuilder. I’ve maintained the same size essentially my entire life, and I never count calories. And I can tell you I eat a hefty amount of food, so calories truly are not the issue. So you’re saying that if. You’re saying that if I just eat grilled chicken all day. Example. Okay, Just grilled chicken. Right. And. And I have say I had three whole chickens. You’re saying that I wouldn’t get fat. I would say you should definitely be eating something aside from just chicken because there’s not enough fat there. You want some healthy fat in your.

And you shouldn’t Shy away from it. And in my experience with bodybuilding, whether I’m doing chicken or steak or avocado, like, I don’t shy away from fat and I can maintain a very lean body fat percentage. I just don’t load up on carbohydrates. Carbohydrates convert to sugar. That’s how you’re going to gain your weight. You can eat all the protein you want. I don’t care if it’s a fatty rib eye or a filet. That’s not going to make you fat. Listen, how do we get carbohydrates to stop converting to this transgender thing? You know, sugar? How do we stop doing that? The transgender initiative is not going to stop anytime soon, I can assure you of that.

But really, you’ve got to look at the chemicals that they’re putting into our food. And now the fact that we have all this man made labor produced, you know, vegetables, meat. It’s just that craziness is not going to stop. It’s going to keep on. Your estrogen is going to continue to go up if you eat these foods, your, your rate of disease is going to continue to go up also. So find a farmer’s market, start growing what you can in a local garden, a potted garden. But we really need to just find better sourcing of our food.

So if I, if I, I know I’m going back now because, you know, I, I’ve heard this before about that. You can’t, you know, we’ve been lied about the calorie thing, because for me, it’s about macros. You know, macros, meaning, you know, and I’m saying this for the viewers to understand, you know, you’ve got protein, you’ve got carbs, you’ve got fat, you’ve got this, you’ve got the other. For me, I, I think protein and good fats is healthy, you know, like, you know, avocados, olive oil, nuts, natural butter. But if I mix in all of that with chicken and fish and salads and I’m not having any carbohydrates, but then I’m still having 3 to 4,000 calories a day.

Are you saying that I won’t put any weight on? You’re not going to get fat. I can turn you on to some of the very best specialists. I mean, just look at Dr. Ken Berry, look at Dr. Sean Baker, I mean, look at Dave Feldman, Ben Beckman, any of these guys, they can clarify this for you. It’s. If you’re eating a balanced diet and you’re keeping your carbohydrates and your sugars low, you are not going to get fat because the carbohydrates and the sugar are going to trigger insulin. Right? Protein and fats do not trigger insulin.

So if you don’t want to develop insulin resistance, keep your carbohydrates and your sugar low. So what if I cut out sugar completely, but then I have, you know, good lamb. I have, you know, chicken, but then I have a little bit of rice, like boiled rice. Is that okay? I mean, a little bit, yeah. I mean, as long as you’re not loading up on this stuff all the time, it’s like, I. I still consume carbohydrates. I just. They’re not the first thing that I go towards. Like, I fill up on proteins and fats, and I have a little bit of carbs.

Again, I live a low carbohydrate lifestyle, but I sweeten everything that I use. You know, I love a sweet cup of coffee, you know, and I love to bake. I’m a baker. I like to make pastries and. And cakes, and I like to share these things, but my intention is to only share things that are going to be positive for people’s health. So I make clean pastries. I’ve been out in restaurants where I see people, Natalie, they have, you know, their food comes with the meat and the carbs, and they just go for the carbs. They have a bit of meat, but then they finish their carbs and they can’t.

They don’t have any room left for the meat. And I’m thinking that’s the healthiest and most expensive part that you paid for, and you’re putting it to waste. Because when I was a child, my parents said to me, if you can’t finish all your food, just eat the meat and leave the rice or leave the chips, but eat the meat, because that’s the most, you know, expensive part on your plate, you know? Yeah. So, I mean, why not just order a plate that has protein, vegetables, maybe a little bit of fat and keep the carbs off? I mean, because food addiction is a real thing.

Sugar addiction is a real thing. Again, carbohydrates convert to sugar. So if you’re going for the carbohydrates first, then naturally you’re going to fill up on that first. So just eliminate it from the plate. Start with your protein or start in order. Start with the protein first. You can eat as much protein as you want. That’s not the issue. So reduce your carbohydrate intake. So are there any good nutrients that you’ve added that is good for us in the sweetener that you’ve created? That, by the way, I’m going to leave a link in the, in the description below so everyone has access to.

But please tell us about that. Yeah, so again, like, I really want to focus on the fact that we’re all dealing with issues of malnutrition and dehydration because again, our food supply has been adulterated so much. The quality of our soil is so low that anything that you grow in it is not going to have the amount of nutrients in it that you truly need. So everybody is supplementing for a reason because nothing that they’re consuming is giving them enough. So I wanted to use my sweetener as another delivery vehicle for nutrients. So I have a full spectrum patented ionic fulvic mineral built into my sweetener.

And what that is doing is it’s actively working on cellular hydration. So you can drink plenty of water, but if you don’t have minerals, again, you’re not going to be able to hold on to that water. So the minerals are there for support, but then also too they are anti glycation agent. So sugar ages your body and ages your cells. You know, when somebody’s skin starts to, you know, get wrinkled and age spots and poor quality, you know, I put these in there to help support that. So they’re an anti glycation agent, but also too, they help to plump type 1 collagen.

So if you don’t want wrinkles, take a little more of this sweetener. But another thing that people don’t realize with sugars and sugar replacements, they’re also damaging to our hormones. So, you know, we want to support our hormones, we don’t want to cause harm to those areas. So, so everything in here is, is there to support you. But also too, the fibers that I’ve selected, again these are very good for resolving issues of the gut so you can actually absorb better nutrition. So when you’re taking all of your supplements, this will actually help to make them more bioavailable.

So it’s a very unique feature of our sweetener. And there’s no other sweetener in the world that behaves like this. There’s no sweetener that has an ingredient deck like I have put in here. Because again, my intention is to help people resolve health issues, not just satisfy the sweet tooth. I love that. That’s really good. And have you spoken to any doctors or research or any clinical studies like that to see the real science behind this? Yeah, actually, we’re actually getting ready to go into some clinical trials with our sweetener. So most people who are aware of the Dulce botanical sweetener already know that we’re working with people like Dr.

Judy Mikovitz, Andy Wakefield, Dr. Antoine Chevalier. He’s been a White House health advisor for the past 25 years. Dr. Shah, who is helping to lead some of the research efforts that we’re doing. And what we really want to do is show people the impact that this has on the gut microbiome, but also, too, how safe it is for our diabetic populations. So we have a lot of things going on in the background, and we also have several major brands who are actively seeking to remove their artificial sweeteners and introduce the Dulce as their primary sweetener. So there’s a lot going on behind the scenes with Dalsa.

Wow, that’s amazing. Maybe we should do another interview to find out the results of, of. Of how, you know, these trials have been. You know, I would love to have you back, but Natalie, thank you so much for sharing everything with us today. I’m going to leave the link below in the description so the viewers can have access to this wonderful thing that you’ve created. Is there anything else that you’d like to say to the viewers before we finish? Just know that you are not broken. You know, you were perfectly designed. And you just realize that if you want to have better health outcomes, you have to be more intentional with what it is that you’re putting into your body and continue to seek out the innovators who are there to support you, because we’re all on this journey together, and my intention is to help people lead with health.

Absolutely. Natalie, thank you very much. And we’ll speak again very soon. You take care. Bye Bye. Take good care, Sam.
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