False Sweeteners to Avoid

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Most patients think they know which sweeteners to avoid but still end up eating and drinking those they shouldn’t have. Here is a short list of the major ones to absolutely bypass. You may be familiar with some and then some might be quite alien to you. Educating yourself on the differences can build a better understanding upon your next grocery expedition, it really pays to read the labels on the food you are purchasing for you and your

The problem right now is that food manufacturers are finding ways to put sweeteners under different names. For example, “organic corn syrup”. In this case, it might not be genetically modified corn but it is still corn syrup. Studies have shown that our body has a different way of digesting “liquid sugar”, compared to eating them from solid food with fiber. It travels quickly into the human system, causing an overload to our vital organs and over time can build up with disastrous results.

3 Types of Sugar Substitute to Avoid

Aspartame. Actually a neurotoxin but is mostly found in diet and non-diet drinks 99.9% of the time. Aspartame is an artificial, non-saccharide sweetener used as a sugar substitute in some foods and beverages. In the European Union, it is codified as E951. A methyl ester of the aspartic acid/phenylalanine dipeptide. It was first sold under the brand name NutraSweet. It was first synthesized in 1965, and the patent expired in 1992. Sucralose. A non-nutritive sweetener. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955, is a non-nutritive sweetener. It is also known under the E number E955. Sucralose is about 320 to 1,000 times sweeter than sucrose, three times as sweet as aspartame, and twice as sweet as saccharin. It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a longer shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Common brand names of sucralose-based sweeteners are Splenda, Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella. Saccharin is a sweet-tasting synthetic compound used in food and drink as a substitute for sugar. Saccharin is an artificial sweetener with effectively no food energy which is about 300–400 times as sweet as sucrose or table sugar, but has a bitter or metallic aftertaste, especially at high concentrations. It is used to sweeten products such as drinks, candies, cookies, medicines, and toothpaste.

Why are these three in particular so deadly?

These sweeteners are not natural to the body; they are chemicals the body cannot absorb.

So what do you sweeten food with?

Natural substitutes for artificial sweeteners are: Agave Nectar. Natural Agave has been used traditionally in Mexican food. Ranking fairly low on the glycemic load scale, a small amount of the nectar provides a larger amount of sweetness than common sugar, and thus, a little goes a long way. The Agave plant has saponins and fructans, phytochemicals associated with many beneficial and immune-boosting capabilities. (Journal of Ethnopharmacology, 1996; 52:175-7). Organic Stevia. Stevia is extremely sweet. In fact, this remarkable noncaloric herb, native to Paraguay, has been used as a sweetener and flavor enhancer for centuries. But this innocuous-looking plant has also been a focal point of intrigue in the United States in recent years because of actions by the U.S. Food and Drug Administration. Raw Honey. Raw honey is the most original sweet liquid that honeybees produce from the concentrated nectar of flowers. It has been known to flavor bread and drinks since the dawn of ancient civilization. This natural sweetener is known to be a good source of antioxidants, which play a role in preventing heart disease.

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