Lucy-Ann Prideaux

Lucy-Ann Prideaux

MSc BSc RNutr Registered Nutritionist

http://www.simply-nutrition.co.uk/

I have so far been very impressed  with the  products I have tried, tested, and tasted from Sukrin Ltd! As a practicing Nutritionist, I am often looking for alternative solutions to wheat-based breads and flours, as well as alternatives to refined sugar and chemical sweeteners. I was therefore delighted to learn of Sukrin, and most impressed with their innovative foods and products. Admittedly I was skeptical to begin with, with regards the taste of „low-carb“ foods, but I was pleasantly surprised when I tried them. The new low carb bread was a big hit in my house, made with nutritious ingredients such as flaxseed, and packed with other seeds too.  The natural sweeteners are also excellent for baking, something which many people love to do, and when there’s a healthy „main ingredient“ to use, all the better! As a replacement for sugar, I highly recommend Sukrin’s natural sweetener, „erythritol“ partly because it’s far better for gum health than regular sugar, but also because it has no adverse effects on blood sugar, keeping energy levels steady and balanced. Other foods in the range such as almond flour will also be a welcome ingredient in many homes and kitchens.


Lene-Lill Jørgensen

Lene-Lill Jørgensen

Nutrition Therapist and diet guide

http://www.kristiansand-sportssenter.no/

I am co-owner at Kristiansand Sports Centre, where I work as an instructor for „easy life“, nutrition therapist and diet guide. At our course in lifestyle change, we focus on optimal health through diet and physical activity. The majority of our visitors are struggling with problems related to their diet, such as obesity, high blood pressure, low energy, digestive problems and more. I dare say that the main cause of these problems is the high intake of fine carbohydrates and refined food. In order to overcome the problems, step number one is to reduce the intake of these to a minimum. It is a big relief to know that there is a healthy option that, in most cases, can replace sugar.

Sukrin is ideal for use in tea, cocoa, on porridge and cereals. I make both juice, ice cream, jam, desserts and chocolates with Sukrin and other healthy ingredients, and it tastes heavenly! Sukrin is, in contrast to sugar, not detrimental to the healthy bacteria in the stomach, the teeth or weight. Sukrin does not affect the blood sugar or insulin level. A stabile and low blood sugar is the key to good health, including weight control. As long as there is insulin in the blood, it will in fact block fat burning. Increasingly high blood sugar will give elevated insulin in the blood and may lead to insulin resistance, obesity, high blood pressure, hormonal imbalance and metabolic diseases, to name a few.

FiberFin and Almond flour are also welcomed ingredients as a substitute for grain and flour in baked goods, sauces, crackers, biscuits and desserts. FiberFin is good for the bacteria in the stomach, reduces blood glucose levels and increase fat burning. Mandelmel also provides low blood glucose levels and contains useful protein and fat that the body needs. Bake mix for chocolate cake, which also is low-carb, has been well received and it tastes delicious, especially the day after.


Line Holdal

Line Holdal

http://lilalife.no/

Nutritional Therapist, dietary supervisor and fitness instructor

After several years of illness and use of medications, I wanted to see if it was possible to eat healthier. I started to remove sugar from my diet, and cut down on my intake of bread, pasta, rice and processed foods. I quickly noticed an improvement, and that motivated me to further restructuring. I also began to study nutrition.

Now, 10 years later, I am a dietary supervisor and nutritional therapist, run my own business and am an eager blogger on lilalife.no. I stay away from sugar and am so happy that Sukrin and SukrinMelis exist. They are perfect alternatives to sugar that I recommend to everyone. I use Sukrin every day, and just a moment ago I enjoyed one of the highlights of my day; an espresso with cream and Sukrin.

I am also very pleased with the other products I have tested from Funksjonell Mat. The new low carb bread was a big hit in my family, and today’s lunch is two slices of the bread with ham and eggs. Simple and good!  I use the almond flour for baking, breading and to make marzipan. Products from Funksjonell Mat are perfect for my motto: better health -naturally!


Christian Hannestad

Christian Hannestad

A central part of OneCo Mesterhus Cycling Team

http://christianhannestad.wordpress.com/

I use products from Funskjonell Mat AS  because they give me a more stable blood sugar level throughout the day. The stable energy level makes both training and competitions easier. I use one and a half tablespoon FiberFin on my cereal every morning and evening, and feel that the cereal then keeps me full longer. Fiberfin helps me to burn fat more easily. Fat is actually a much larger energy source than carbohydrates and are essential in a cycle that lasts from between 3 to 6 hours and where it is burned 3500-7000 calories.
Last time I was at training camp in Mallorca, I did not bring FiberFin, and it was not lucky. My blood sugar level became more unstable on the long trips and that hurt my performance. No doubt I’ll make sure to bring FiberFin for the next gathering!

Kristine Weber

Kristine Weber

Norwegian and Nordic champion in body fitness

http://www.kriweb.no

I’m a girl that is really into fitness and I am very interested in exercise and healthy eating habits. In my blog www.kriweb.no I am keen to convey the importance of strength training and making more conscious food choices, especially as far as bad carbohydrate sources such as wheat flour and sugar are concerned.

I became aware of Sukrin almost 5 years ago, and I’ve used it regularly as part of my diet ever since. I have quite a bit of a sweet tooth, but the various sweeteners that are artificial or liquid and/or in powder form, often taste strange and unnatural.

When I tasted Sukrin for the first time I had to check it out on the Internet immediately and read everything I came across about the product. I could not believe that it was so similar to sugar in both taste and texture, and yet contained no calories! Sukrin is my savior as it allows me to indulge in something sweet and at the same time keeps me in good shape.

Sukrin is 100% natural, made ​from the sugar alcohol erythritol that can be found in mushrooms, amongst other things. It is totally calorie-free, causes no abdominal pain (as sweeteners often do) and your teeth stay healthy and germ free.

I use Sukrin daily in my porridge or in healthy baked goods, and I encourage everyone to improve their diet by replacing sugar with Sukrin.


Sofie Hexeberg

Sofie Hexeberg

dietitian, physician, Medical Doctor

http://www.drhexeberg.no

Sukrin – erytritol

I recommend Sukrin to all my patients as a substitute for sugar, and most are very satisfied with this option. However, I am concerned about a reduced carbohydrate diet, and it is also important to reduce the intake of starchy foods such as bread, potatoes, rice and pasta.
Commercial production of erytritol has been going for approxemately 20 years. Sukrin is regarded as a safe food ingredient, having undergone a series of tests on animals and humans. Erytritol has been available in Japan since 1989 and in 2006 it was approved in the EU. Here in Norway erytritol has been on the market since 2006 under the brand name Sukrin. It has a glycemic index of zero, and can therefore be used by people with diabetes, and all others who wish to have a diet low in carbohydrates. Sukrin has no known side effects in small and moderate amounts.