Metabolic Matters The Sugar Lie: What You’re Eating Is Worse Than You Think
In this episode of Metabolic Matters, Dr. Nasha Winters sits down with Sakiko Reuterskiöld, founder of NOMOSU, the world’s first taste-award-winning, no-sugar confectionery company. With a Master’s in Personalized Nutrition and deep training in biochemical and metabolic science, Sakiko has dedicated her career to understanding sugar’s impact on the body — and proving that healthy, delicious sweetness is possible.
Sakiko shares how her own health transformation began when she removed sugar and discovered the profound shift in energy, clarity, and well-being that followed. But giving up sugar didn’t mean giving up chocolate — instead, it inspired years of research into taste receptors, intestinal function, and the microbiome that led to NOMOSU’s innovative, gut-supportive sweetening system.
Together, she and Dr. Nasha unpack why modern sugar intake fuels inflammation, metabolic dysfunction, uric acid imbalance, and cancer risk; why fructose is uniquely damaging; and why so many “natural” sweeteners behave like sugar in the body. Sakiko explains how virgin stevia extract, paired with specific natural compounds, can mimic sugar’s taste and texture without the metabolic cost — and may even improve microbiota diversity and intestinal barrier function.
This conversation reframes everything we think we know about sweetness. If you’ve struggled to reduce sugar, felt confused about sweeteners, or wondered whether a truly healthy treat exists, this episode offers clarity, science, and hope.
Connect with Sakiko Reuterskiöld and Nomosu:
Website: https://nomosu.com/
LinkedIn: https://www.linkedin.com/in/sakiko-reuterskiold-nomosu/
Instagram: https://www.instagram.com/nomosu/?hl=en
About Your Host
I’m Dr. Nasha Winters, a global healthcare authority, best-selling author, and educator in the emerging field of integrative oncology and terrain-based cancer care. I host Metabolic Matters to explore the intersections between metabolism, medicine, and meaning.
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