1. Is truvia really a safe sweetener?
2. Could antacids be making me fat?
3. Are all “natural flavors” unhealthy?

Is truvia really a safe sweetener? I recently stopped using sucralose after reading that it can cause weight gain, fatigue and headaches—all problems I’m battling. I’ve seen coupons for a new zero-calorie sweetener called Truvia. I’d like to try it, but is it another chemical that’s going to make me feel bad?

Truvia contains stevia, a natural plant-based zero-calorie sweetener that I recommend. Unlike artificial sweeteners, stevia is safe for diabetics, thanks to its ability to balance blood sugar (which reduces cravings). But one caution is in order with Truvia: Its main ingredient is the natural sugar alcohol erythritol. Most people can consume erythritol with no problem, but for approximately 10 percent of people, it causes mild bloat and cramping. That said, you could give Truvia a try, or just opt for a stevia-only sweetener like SweetLeaf SteviaPlus ($9 for 100 packets, at unikeyhealth.com and health-food stores).

Could antacids be making me fat? While I was pregnant, my doctor said I could take an aTe antacid for my heartburn. My son is now 8 months old and I still need the meds, even though my doctor told me the heartburn should end after giving birth. Also, I’m constipated and haven’t shed an ounce of baby weight despite walking four days a week. What’s wrong?

Many women who use antacids during pregnancy find that their heartburn continues long after giving birth. The reason: Antacids can cause levels of the stomach acid hydrochloric acid (HCL) to fall too low. Without enough HCL, food isn’t completely digested. This leads to further heartburn, plus constipation that causes fat-trapping waste to build up in the colon. Low HCL also slows production of fat metabolizing bile, so consumed fat is stored instead of used for energy. The remedy: Mix 2 tsp. of apple cider vinegar into water and sip before meals and protein-rich snacks. (Protein is the toughest nutrient to digest.) The vinegar’s acetic acid optimizes stomach acidity, plus stimulates the production of bile and enzymes that break down food, melt fat and relieve constipation.

Are all “natural flavors” unhealthy? I just read that “natural flavor” is a cover-up for MSG—scary since some of my toddler’s organic-snack packages include this term. Is this always MSG?

Odds are high that “natural flavor” contains MSG, or monosodium glutamate. When flavor is extracted (and this is true for flavors from fruit, veggies and meat), the amino acid glutamic acid in that food is “freed.” Once freed, glutamic acid acts as an excitotoxin that destroys nervous-system cells, triggering symptoms like poor concentration (especially in kids), headaches, mood swings, vision problems and a racing heart.

That said, “natural flavor” can refer to essential oil or spice blends, which may not contain MSG. A clue that natural flavor might be MSG-free: the price. Flavoring food with essential oil or spice is expensive, so these items cost more. My advice: Since even small amounts of MSG consumed regularly can hinder health, try to stick with whole foods or products that don’t list “flavors” on the label. And watch for “yeast extract” and “textured vegetable protein;’ which are also code for MSG.