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Hey, everybody, Jason Burmes here, and today we are going to talk sweeteners, sugar, and beyond.
Everybody out there that's been following me for the last, I guess, almost 20 years, know I talk about this a lot because I have a sweet tooth, and there have been a ton of other sweeteners, products throughout the years that have been mainline.
Even now, I am kind of because I do smoke a little bit, folks.
I always take these cough drops and I get the non-sugar ones.
I don't know how much I'm saving myself.
I'll be quite honest.
But at the same time, I do feel worse with the sugar ones.
My morning coffee, I should probably have another sweetener.
And we've been trying this one right here.
It is dulcadulsalife.com.
To talk about it is Natalie Nicole.
Natalie, thank you so much for joining us.
First and foremost, who are you?
And why is sugar, I guess, your hill to die on?
Yeah, well, I have plenty of hills that I planted my flag on, Jason.
But a little bit about me.
I am probably, I don't know, health advocate my entire life just due to the fact that the medical system has failed my family so terribly wrong.
And, you know, and then I got exposed to people like G. Edward Griffin when I was about 19 years old.
So that kind of sent me off on another little tailspin and Aaron Russo and Ron Paul, those great people.
So I have been here kind of just one of those people trying to lend my voice, wake people up, shake them from their slumber, and try to get people back to putting them in the driver's seat of their health, making sure they're aware of what's going on around them.
And, you know, this is just, this is, this is where I reside.
So.
You know, you mentioned three great names there.
Man, I've known G. Edward Griffin almost all of those 20 years, probably 18 of those years.
Just got to see him last summer at the Red Pill, well into his 90s.
Ron Paul, still kicking, still super relevant.
Just did a video on him via this Jerome Powell resignation and what the Federal Reserve really is.
Even Epstein talking fractional banking with Steve Bannon in these clips.
High Fructose Corn Syrup Controversy00:07:09
Didn't have that on the 2026 bingo card.
Yet here we are.
So let's get into sugar, okay?
Because it's in everything.
We're supposed to be mahaing all over the place with RFK Jr.
I think he's probably the strongest part of the administration.
At the same time, I think we have miles and miles and miles to go, especially when we're talking about things not only like sugar, but high fructose corn syrup, aspartame, the predecessor to that, things like saccharin.
What's your view of like this mainline sugar and sweetener industry?
And even up until the supposed good sweetener that we all learned about probably about a decade ago that got hot, stevia, right?
Because from my understanding, even stevia is not what they're telling you in most cases.
It is a chemical compound that has nothing to do with that original sweetener.
So I know there's a load there, but take me through it.
Yeah, well, you know, when it comes to this big sugar and everything that they put out there as an alternative, yeah, it's like everything is out to kill you.
And people are desperate for a solution.
And with the whole Maha thing, you know, and Kennedy declaring war on sugar and all these artificial ingredients, I mean, I think we're coming to a really good place.
You know, we're trying to get to standards that are that are suited for our health.
But of course, he's dealing with a very murky swamp.
And, you know, the powers that be don't want to let any of these things really come through.
So I looked at the landscape of what was out there as far as sweeteners and alternatives.
I was just as disappointed as everybody else.
And more than anything else, I mean, the taste is so off-putting on things.
I mean, some of these just taste like straight up petrocal because they are.
And so, you know, when you look at what's out there, Jason, sometimes a lot of people are just better off just sticking with sugar if they can keep it to low amounts.
But the problem, like you said, is it's in everything.
So, you know, the artificial sweeteners and the so-called natural ones, you know, like stevia, some people love stevia, you know, and it can be a better alternative.
But again, if you flip over the package and you look and you see the first ingredient is maltodextrin or dextrose or erythritol, that's not truly a stevia product.
Pure botanical stevia extract on its own really is should be in a better category than it is right now, but the commercially viable options really aren't that great.
So we've got a little battle there, and that's why I put my hat into this ring.
So let's talk about that because when you say sticking with real sugar, I mean, what is real sugar at this point?
I mean, I just have to say it, right?
Because when I go to my coffee in the morning, I try to get the brown, you know, the stuff in the brown packets that says natural sugar.
I try to keep it to two packets, knowing that I'm going to have maybe up to four coffees that day, 24 ounce.
That's why we got the bags under the eyes, folks.
It's shameful, I know.
But that's my reality, right?
But at some spots, they don't have my little brown sugar packets.
So I got to go to the bleached white sugar.
Then, you know, you've got all the sweeteners of the world in that arena, the oat milk substitutes.
I love how they're, yeah, I know.
I love how they call whatever they're extracting from nuts with all these other chemicals milk.
It's not.
So take me into that.
Like, what is, I mean, what's my safest bet when we're talking about natural sugar?
But what's the reality of 99% that's out there?
Yeah.
So I get your hands on and probably not going to happen at the coffee shops, unfortunately.
You know, just like some organic sugar that's not bleached.
Yeah, you're doing a little bit better.
But again, I mean, the amount of sugar that we take in, like you said, your real world example, yeah, by the end of your coffee adventure, you know, you're at your upper limit of sugar.
But then, of course, you add in all the foods that turn into sugar.
So, you know, the amounts of sugar that we're getting in is just way too much.
But again, if you want to stick with something better than, you know, the pink, the blue, the yellow offerings, really, you're looking at either like a straight monk fruit, you're looking at straight stevia that's not loaded up with all the other crap, pure sugar or something like allulose.
But again, all of these things have their own considerations from gut health issues to, you know, again, just some hormonal disruption because there are some links with stevia and hormonal disturbances for women, especially pregnant women.
So there are some things that you need to be mindful of.
But again, sweeteners should be a scale of, you know, least bad to like really, really bad.
But again, independent human physiology is going to come into play there too, because what might be damaging to your gut is going to be different to what's damaging to somebody else's.
So then let's talk about high-fructose corn syrup because this is really the thing.
You know, you talk about all these products, quote unquote, that have sugar in them.
Most of them really don't have sugar in them.
They have this highly concentrated, industrialized product that's made its way into bread for some reason.
Forget, like, I can't, I don't know why, but it's in there.
You know, I remember working.
I'm an ex-pizza guy, especially when I was younger, college days, et cetera.
And number one, we put sugar in the sauce.
That was a big revelation.
I'm like, isn't there already sugar in half of what we're putting in this mixture?
And they're like, yeah, but we're dumping it in.
But then there was this other place that would go buck.
I mean, a slice of pizza, folks.
You might as well be having a Haagen-Das ice cream, unfortunately.
And I know that sounds terrible.
I love pizza.
But that's the reality of the situation.
At least that sugar.
When we're sneaking in all these other products with high fructose corn syrup, what is that really?
And is that even uniform?
And like, do we have cases where there's some actual high-fructose corn syrup that's actually worse than others?
Oh, my goodness.
The revolution in like the food production.
I mean, this stuff changes so quickly.
I mean, it's literally like mainlining sugar right into your veins.
I mean, high fructose corn syrup, you might as well just put your mouth on the nozzle and just let it go full rip because it is such a power injection of sugar into your system.
But these food manufacturing and food processing and these ingredient providers, they are always looking for better ways to get this into you.
So cheaper, absorbing, better tasting, more chemicals, more additives.
I mean, it's amazing.
When I started looking at ingredients when I started putting this product together and I was going to these expos for ingredients, it's amazing what they have out there.
I mean, it's just super concentrated, powerful sweeteners out there, do incredible damage.
Fulvic Acid and Sweetness00:03:56
So then let's talk about this.
Okay, because I, you know, I checked this out.
First of all, smells great, tastes good.
Compared to other sweeteners, I'd say it's extremely fine and dustified, right?
So it's not big and granular.
You know, as a guy that's taken supplements, I'd liken this something to, you know, like a BSN product, more like a supplement than a sweetener.
And, you know, I look at the back, 0% of literally everything, folks.
But then I see, you know, and here's the thing, it is really sweet and it tastes good.
And then I see all these different ingredients.
Can you take us through this?
Because you also have fulvic acid in here.
And as somebody that's, you know, my buddy Pat Militich does the soil savior thing.
I've known about fulvic acid for a very, very long time.
Usually that's extremely dark, like black and thick, at least the good stuff.
This, I mean, is extremely light colored.
Number one, how do you get fulvic acid in there?
And then take me through the other ingredients.
How in the hell it's sweet in the first place?
And what this is, actually.
Yeah, sure.
So nail right on the head, Jason.
This truly is a botanical complex, more so than it is a sweetener.
And that's something that I'm really working hard to educate people on because you hear sweetener and you're just like, okay, this is one purpose type of thing.
And that's not the case with Dalsa at all.
This is a botanical functional food.
And so when I say that, the reason why we have things like fulvic acid in here is because we are so focused on nutrient delivery, detoxification, cellular hydrogen, but also to making sure that we're balancing out gut health.
So that's why we prebiotic fibers in there.
So when you look on that path, you're going to see things like blue agave inulin and also things like Yakon root extract.
Because what we're doing there is we're feeding the gut microbiome, but we're also directly addressing the mucosal layer.
Because of course, you know, between the pesticide use, the overspreading of glyphosate, our guts are being torn apart.
So we want to really focus on the prebiotics to help support the gut, but then also to set the stage so that we're feeding the good, healthy microbes, but helping your body to create their own native microbes.
And then we also incorporated a spore-forming probiotic in there because it's shelf-stable, it doesn't require refrigeration.
Your stomach acid is not going to break it down and you can cook with it.
So gut health is primary function.
You know that all disease really resonates within the gut.
So we want to right there with the sweeteners we have organic allulose and organic monk fruit in there because we want to directly impact blood glucose and insulin.
So we're actually helping with the pancreatic function right there.
Allulose has a lot of really beautiful clinical data behind it because what it does is it actually helps to support lower postprandial blood glucose spikes.
And of course, a lot of these artificial sweeteners actually mimic sugar's impact.
And you'll actually see that people will have a response to some that are very much like ingesting sugar itself.
So we that we're supporting people who are either dealing with metabolic challenges or you know diabetics or you know people who need to completely avoid sugar like our cancer population.
So those things were there for that.
But those prebiotics lend themselves to the sweetness along with those sweeteners.
But then you look again, you set up the aroma.
So we have vanilla there.
Vanilla has multi-purposes.
Of course, it's an antioxidant.
It's a beautiful flavor enhancer.
It's also a debitterizer.
So vanilla or the product, it just makes it almost like dessert.
Dairy and Gut Health00:07:26
Okay.
But those fulvics are so unique and so special because they are a patented organic water extraction.
But the partner that I have with my fulvic minerals, they actually have the most published clinical data on their fulvic minerals.
So this is coming directly from the humic substances, like you were talking about.
It's typically black.
Okay.
But in their extraction process, it actually is not black.
It's still organically extracted.
And again, it is so available to your system.
What we've seen with that one, published clinical data, this is supporting the mitochondria.
It actually enhances ATP production.
You know fully well how important that is.
Cellular hydrate behaves better than any other type of electrolyte that you could be taking in, but it also promotes type 1 collagen production.
So typically sugar is going to enhance positive ant glycation end product.
So it's going to cause your cells to age rapidly.
This actually works an opposite.
So this actually collagen production actually softens and wrinkles and also speeds up hair growth and nail growth.
Well, look, I'm lucky.
I've kept my hair.
A lot of grays, but what are you going to do?
You know, you're on the road to 50.
You got to take the punches as they come.
So talk about the prebiotics and probiotics because, you know, in my experience, most people try to push the dairy.
And I'm a big dairy guy.
I'm going to be honest.
I hate milk.
I don't do the cereal stuff, but cheeses, I can't get enough.
And then I do the kefir thing, right?
One of my buddies put me onto that.
I try to do either low or no sugar.
I'm not going to lie.
The no-sugar stuff is a little bit Bitter, you got to kind of choke it down, but uh, it's there when we're talking about that.
That's usually what I associate it with.
I've seen uh, you know, those type of pills again when you take the capsules.
Um, people have told me, Well, for those to really work, I mean, you got to chew your food literally like a thousand times to a granular level.
Any truth to that?
And what are the prebiotics and probiotics in this?
And are they associated with dairy in any way?
And what is your opinion, I guess, on the traditional uh dairy way to do it?
Because people talk about yogurts as well.
But the big problem there is, again, are you eating just a straight, you know, no sugar yogurt or are you diving deep on the yo plate or the chobani where that fruit at the bottom, I mean, is just so, I mean, it's is it really even fruit?
I mean, can it even be considered that at this point?
I'm going to say no, but yeah, so I mean, now with the dairy thing, dairy is a really touchy subject for a lot of people.
Um, dairy typically, you know, can cause some issues for people.
Like, if you ever notice that you have more mucus after consuming dairy, again, your body has a response to that.
But again, I think part of this comes from the fact that we're all dealing with leaky gut to some degree because of what they're doing to our food and our environment, things of that nature.
Some people do fan with dairy, a lot of people do not.
Me personally, the only way I can have cheese is if it's on a pepperoni pizza.
Otherwise, I hate the stuff.
So, I'm one of those people.
So, I really don't drink milk.
I put heavy cream though in my coffee every single day.
I'm not going to lie.
I love heavy cream.
I try to buy raw.
We have a CSA here.
So, I try to do raw as much as I can.
Same thing with butter.
I love to get the raw butters.
And if I can't do raw, then I at least get the grass fed.
So, doing things like that.
So, there is no dairy in my product.
Again, I was just trying to be mindful of people's sensitivities and possible allergies.
So, I don't do dairy in my product, but the prebiotics, like I said, are coming from the Yakon and also the Blu Agave Inulin.
So, those are our prefibers.
And again, not having to swallow a bunch of capsules, but again, because they are extracts, they're very, very potent.
A little goes a long way and they're very beneficial.
Those two were selected because they have, again, beautiful clinical data supporting people who are dealing with like inflammatory bowel disease, Crohn's colitis, things of that nature.
So, again, but nothing is a one-size-fits-all.
So, I would always suggest that people start low and slow, especially with your introducing fibers, probiotics, things of this nature.
Because, again, if you have some gut issues, you might need to titrate it up a little bit.
Okay, so you said the magic word again that I was going to ask about gut at the very end there.
I would say that at least people that are paying attention got hip to the whole microbiome thing like, you know, 15 years ago, somewhere in there.
I remember the South Park episode where they were doing like poop transplants with Tom Brady via the microbiome.
You know, you've hit the zeitgeist when it gets there.
You talked about leaky gut, et cetera.
What is gut health?
Like, at the end of the day, what is the ability to change that?
What does it really look like in there?
Because, you know, I find you change your diet, you start exercising, the body responds pretty well pretty quickly.
You know, I'm not saying it's a walk in the park, certainly hurts.
It's letting you know, especially with age.
But if you turn it around from three meals and snacks a day that are high in, you know, bread, sugar, et cetera, to an almost keto type diet.
I know that there are people on the carnivore.
You cut out the sugar.
If you weren't walking, you even walk like two miles.
I got a dog.
So, you know, we do the two-mile walk a day.
It's what keeps me somewhat slim and decent.
But if I were to jog that and do it twice a day, it's a whole new world just from that, right?
So what does our gut look like?
What change can we have?
And where do the other things fit in that I just talked about outside of something like this that can help you cut the sugar?
Yeah.
Yeah.
So with the gut, again, I think one of the biggest assaults that's happening to our guts is, again, what they're spraying on our food, on our land.
But also, too, you've got to consider the vaccine issue too, because all of these things are contributing factors.
Okay.
So, but leaky gut really is at the foundation of almost anything that presents.
You know, if you're having eruptions on your skin with eczema and psoriasis and all these other things, I would first tell people like consider your gut health first.
But the ways to support the gut, you know, once you're already dealing with issues like that is, again, try to minimize the things that are coming into your system that are causing the harm.
Of course, if you're, you know, injected with something back years ago, you know, you've just got to work on cleaning and detoxing your body and trying to make those pathways work a little bit better.
But when you incorporate things like, you know, getting rid of the glyphosate laden produce and you start incorporating good whole foods, you know, and when you say, you know, keto and carnivore, those things are also really, really good for healing our guts.
We have leaks in our guts and foods can be inflammatory.
So if you look at things, you know, in carnivore, those are kind of elimination diets.
Carnivore is kind of one of the most strong, intense therapeutic agents that you can use.
Cleaning and Detoxing Paths00:07:54
In fact, I'll be with Dr. Baker here out in Las Vegas soon.
He's going to be at a scientific conference with us.
But, you know, that's therapy.
That's a true therapy.
But not everybody's ready to go that direction.
So you might want to look at keto.
Therapeutic ketogenic diets can do the same thing with resolving gut health issues.
So again, it's address inflammation that's already happening and taking place there, helping the mucosal layer to heal.
That's why things like the prebiotics and the probiotics are so beneficial.
But then again, like I said, stopping the blood.
Let's stop assaulting our own bodies and, you know, pay attention to what we're putting in our mouths, on our skin, and, you know, in our environments.
So one of the aspects of this that I was pretty impressed was was the nitric oxide.
Okay.
So I was on the nitric oxide train in the late 90s when it first came out.
And I was at, you know, I was like 20 years old, just gotten into, you know, weightlifting.
Seriously, I'd done it as a kid while in sports, but, you know, you're like 14, 15, getting up at five in the morning for baseball.
And I was, you know, I think I graduated high school like 140 pounds, folks.
It was, you know, I was a little skinny guy.
But I had taken creatine.
That was, you know, the big thing before it.
I see creatine making a comeback and people supplementation there.
I remember the demonization of create, my kidneys were going to explode.
Almost the same thing with nitric oxide.
I got the little book because at the time, I mean, you could only get it in like giant horse pill white fashion.
You had to do this loading phase where you taken like 10 of these to 12 a day.
And then still was like two or three times a day, et cetera, et cetera.
Now it's a pretty common supplement.
I mean, you get it at Walmart for $9.99.
I'm not saying that's high grade or whatever.
And that's where I want to get into on this.
Nitric oxide and the advertisement for it is everywhere.
Yet it's produced through a lot of different things.
You know, I've seen people talk about, you know, the cancer aspects, especially when you're talking about all-arginine and that with nitric oxide.
What is this producing via nitric oxide?
Because, you know, again, people, you know, even I, when I take it, I'm not taking it to workout because I'm lazy and I need to start taking it to workout, folks.
But outside of that, Cardiomiracle is probably like my favorite product that I've done with just nitric oxide because number one, it tasted good with other nitric oxide products.
Even when I'd worked out a supplementation, something like NO Explode, right?
That has BSN, huge marketing behind it.
You know, you'd always have it come up to the top, bubble over.
How much am I actually getting?
How much caffeine and sugar are really in this that are hyping me up to do the workout?
And what's the nitric oxide doing, et cetera?
Take me through your view on nitric oxide.
Kind of is, you know, because you look at it and it's also, you know, one of the main things in something like Viagra and all these other supplementation, like Blue Chew, et cetera.
It's a thing that's gone extremely mainstream, but just like stevia is not one thing and never has been.
So take me through it.
Yeah.
So the nitric oxide thing and the cardiomiracle, 100%.
I do it every day, twice a day.
And I always put my dulsa into it.
But here soon, it might not be something that you have to add into it because it might already be in there.
Hint twinkling.
Anyways, but so cardiomirical nitric oxide, I love, I love this product because of what it does for supporting the body and lowering the inflammation and actually helping your body to create its own nitric oxide, endothelial nitric oxide.
So all the other kind of rattling off, I'm just like, yeah, I'm like, I would avoid those like the plague, like you said, the extra added caffeine, the chemicals, the sugars, and all these other things that are actually hyping you up and not actually supporting your body's production of nitric oxide.
And the reason why you have to take those force pills 100 times a day, as you know, is because it's in and out of your system so quickly, but with something like Cardio Miracle, 24-hour delivery system.
So I love the use of nitric oxide.
It's something that I incorporate into every conversation when it comes to health that I'm dealing with people.
And it's something, again, very personal for me and my family because of our issues with a family member with Alzheimer's.
So again, this is a very important part of our health journey.
But the reason why the Dulca is so important with that, aside from the fact that it's supporting all of the pathways also, but is because of what sugar does to your body's ability to deal with nitric oxide and produce nitric oxide.
Again, everything that I'm doing is about trying to help people avoid the pitfalls and the damage and the, you know, that comes along with the use of sugar.
So suppresses your body to create nitric oxide.
So, you know, guys, if you don't want to be having these common problems, you know, with lack of blood flow, you need nitric oxide.
You should look at things like cardiomirical, but if you are still taking in a lot of sugar, a lot of carbohydrates, you are undercutting your ability to address those issues.
So you're going to be stuck on that hamster wheel with the blue pill.
Get rid of the sugar, get rid of the carbs, take the cardiomiracle.
If you need something sweet, put some dulsa in it.
But really, I mean, sugar is like the vein of a man's existence because sugar destroys your testosterone levels on top of it.
So if you jump up your estrogen, lower your testosterone, and shut down your nitric oxide, keep on going with the carbs and the sugar.
So let me ask you, what about creatine?
Okay.
Because again, that's something that's made a comeback.
You just talked about the Alzheimer's with nitric oxide.
Obviously, there's something with cognitive health there.
A lot of people have talked about that with creatine.
I'm not going to lie.
The better physical shape in, I'm in, I feel like my mind is sharper, is better.
You just have more energy.
In fact, sometimes you find yourself kind of wondering what to do when you have a gap in time when you're in those arenas, guys.
I'm just telling you, you don't usually have it when you got the saggy eyes like this.
So creatine, what's the deal there?
You know, it's amazing the resurgence of creatine, but the clinical data and the supporting data that's coming out right now, I mean, you're seeing some of the top health experts, biohackers.
Again, if that's, that's even.
I like natural things as much as humanly possible.
But the creatine is a really, really interesting one.
You know, they're doing a lot of studies right now on cognition, a lot of studies with helping the body to hold on to muscle mass.
And of course, you know that, you know, the lack of muscle is a major problem to people staying health.
So anything to help your body to retain its musculature and not lose that, you know, as we're aging and naturally just declining like that.
I'm all for it.
You know, I think the creatine sourcing is incredibly important.
I think people truly need to dig into that because there is the stuff that comes from China of all places that literally unravels, you know, everything that creatine should be working on.
There are a couple groups that have it.
I mean, I'd be looking for German sources if you're going to be taking a creatine.
There are only a couple that are producing clinical grade, truly pure format creatine.
And I would definitely recommend people look to things like that and be very, very careful about these bulk jugs that cost you, you know, $10 and you're getting 500 servings of creatine.
Check Dulcalife Out00:02:06
I'd be questioning that severely.
So creatine is interesting.
It's something I actually just started playing with.
I've never incorporated creatine into my bodybuilding history.
I've never incorporated it into my athletics earlier in life.
It was one of those things, again, I was told it's going to bloat you.
It's going to make you feel you're going to retain water.
The last thing a bodybuilder, a female bodybuilder wants to do is retain water.
So I'm like, I can't take that.
And it was just something I never really looked into because I always try to get everything from my food.
So I just eat like an animal.
I eat a ton of protein.
I really don't take in a lot of carbs.
And actually, I'm just not wired for it.
Although I did go up to a really nice Italian restaurant last night, had great bowl of pasta.
But, you know, I just, I try to work with food first and then supplementation afterwards.
So, but yeah, creatine is just something I'm starting to explore with right now.
But the data is really interesting.
And again, the sourcing is the important part of it.
So again, good input, good output.
Dulcalife.com is the website.
You can also follow them over at Dulcalife on X. What would you like to leave the audience with, Natalie?
I really want people to know that like they're, they're not broken.
Okay.
You've been manipulated.
You've been given horrible options, horrible food and ingredients that are actually undermining your health journey.
So again, I'm just trying to be one of those people that help to fit, make things fit and work better.
If you're interested in trying a sweetener, that's actually something that's actually going to help and support you in more ways than just satisfying your palate and actually helping you with foundational support.
I would love for you to check us out.
But if you have questions or you're curious about the product, please feel free to reach out to us through our website.