| SWEETENERS |
addictive and add excessive calories to your diet. Below are some healthy, natural sweeteners and information on how to use them as replacements for low quality sweeteners such as white and brown processed sugars. Buy raw, unprocessed and organic sweeteners whenever possible. The heating, bleaching and other chemical processes destroy vital nutrients and makes them toxic. Read more about alkaline and acidic foods by visiting our pH page. BARLEY MALT Produced from sprouted barley, containing approximately 65 percent maltose. Malt syrup is dark brown, thick and sticky; and possesses a strong distinctive flavor about half as sweet as white sugar. Best used with other sweeteners. Use in gingerbread cookies and baked beans. BROWN RICE SYRUP Made from malted brown rice and various enzymes. Half as sweet as honey. It is not an adequate substitute for honey or sugar because it is easily overpowered by other tastes. It is an excellent topping for waffles, toast crackers and pancakes. BROWN SUGAR Either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content, or it is produced by the addition of molasses to refined white sugar. Brown sugar contains from 3.5% molasses (light brown sugar) to 6.5% molasses (dark brown sugar). DATE SUGAR Made from dehydrated dates with a sugar-like flavor. It is best dissolved in liquid. Use 1-1 as a white sugar replacement. FRUIT JUICE CONCENTRATE Use in baked goods. Use 2/3 cups to replace one cup of sugar. Reduce liquid in recipe by one third. FRUCTOSE Use as white sugar. It is 60% sweeter, so use less than equal measures. Usually made from cane and beet. It has no nutrients. HONEY Use only raw, natural honey, the heat used in processing kills the healthy enzymes. When not heated, honey has anti-bacterial properties which destroys the bacteria that causes botulism. All cases of botulism associated with honey came from ingesting honey that had been heated over 96° Fahrenheit.* If you are adding honey to hot drinks, let them cool below 96° F before adding the honey. Use in baked goods, on toast and hot cereal. Use 1/2 as much as sugar requirement in recipes. Read more about the wonderful medicinal qualities of honey in our "Honey and Cinnamon Remedies" article on the "Remedies" page. MAPLE SUGAR Dehydrated maple syrup. Use in all baked goods. Substitute one cup of maple sugar for one cup of white sugar. Always add 1/8 teaspoon of baking soda per cup of maple sugar. MAPLE SYRUP Mainly a sucrose product obtained from the sap of maple trees. Use in all baked goods. Substitute 2/3 - 3/4 cup for each cup of white sugar. Reduce liquid in recipe by 3 tablespoons. Add 1/4 teaspoon baking soda per cup of maple syrup in baked goods. MOLASSES By-product of sugarcane or sugar beets. High amounts of calcium and iron with traces of magnesium and potassium. Unsulphered Blackstrap has highest content of vitamins and minerals. Best used as a topping on hot cereals, corn bread and in cookies. In cooking, substitute one cup of molasses is equal to: 1 cup of honey; ¾ cup of firmly packed brown sugar; 1 cup of dark corn syrup; 1 cup of granulated sugar with ¼ cup of water; or 1 cup of pure maple syrup.
sorghum, sugar maple and in many other sources..Sucrose enters the bloodstream quickly, providing a quick source of energy, due to a rapid rise in blood glucose. Overconsumption of sucrose has been linked with adverse health effects. PLEASE NOTE: Refined white table sugar should avoided. During the refinement processes, bleach is added to give it a uniform white color, nutrients are stripped and chemicals are added, making it highly toxic to the human body.
complex as molasses. Use one to one as white or brown sugar replacement. TURBINADO Made from initial pressing of sugarcane, although not bleached. It retains the flavor and blond color from the natural molasses crystals. Use as a one to one sugar replacement. |
| www.t-a-d-a.com |
Artificial Sweeteners Many people have become aware of the dangers of High Fructose Corn Syrup (HFCS) and the detrimental effects i it has on health. It is no secret that HFCS is added to thousands of processed foods. This additive is known to be addictive and a leading cause of obesity. As a result, many reach for diet products using artificial sweeteners, not knowing that many of these products are much more toxic. Artificial sweeteners such as aspartame (neotame), sucralose and saccharin which are sold under names like NutraSweet, Sweet'n Low and Equal are not natural sugars. These products are man-made chemicals and are toxic. Scientific research abounds with information showing links to many major illnesses and diseases as a result of the accumulation of these poisons in the human body. Much of the residue is stored in tissue after digestion, this build up influences the body to react in non-normal ways, resulting in various maladies. Cellulite is one result of stored toxins, often a result of ingesting diet foods and drinks containing artificial sweeteners and other toxic, non-digestible chemicals. Before you reach for that agave syrup bottle (which has more fructose than HFCS), read the article below, "7 Reasons Why You Should Avoid Agave Syrup." |
Sugar by any other name is still sugar
Diseases such as cancer, diabetes and heart disease are also on the rise. Many physical problems are a direct result of improper nutrition. With the advent of processed foods has come an increase in the intake of refined sugar and sugar substitutes. Additives such as high fructose corn syrup (HFCS) are extremely addictive, making it hard to say "no" to even seemingly healthy products. At the core of the problem are hidden sugars added by manufacturers to sweeten and enhance the taste and in some cases, to get you addicted to their products. This insidious habit has skyrocketed in recent years. At the same time, health issues have skyrocketed. Coincidence? I think not! Food manufacturers in the United States are required to list all ingredients on each product's label. The ingredients used in the greatest amounts are listed first, followed in descending order by those in lesser amounts. This can be misleading in the case of sugars. Sometimes there are small amounts of a variety of sugars, so none of them are listed as the main ingredients. However, collectively, the product may contain a high amount of sugar such as pasta and potato chips. Reading labels of food products can be confusing. There are so many names, many which are unpronounceable. How can you know what you are consuming? To help you, I have collected a list of the names of sugars that are commonly added to processed foods.
brown rice syrup brown sugar confectioner's sugar corn sweetener corn syrup date sugar dehydrated cane juice dextrin dextrose fructose fruit juice concentrate galactose glucose granulated sugar high fructose corn syrup honey invert sugar lactose maltodextrin maltose malt syrup maple sugar maple syrup molasses raw sugar rice syrup saccharose sorghum or sorghum syrup sucanat sucrose syrup treacle turbinado sugar xylose |
Many "sugar free" foods have ingredients called sugar alcohol or polyols. Part of their chemical structure resembles sugar and part resembles alcohol, which is how their name was derived. Sugar alcohols occur naturally in plants. However, most are manufactured from sugars and starches. These products can be more harmful than sugar when ingested. There are three main reasons why manufacturers use sugar alcohols. 1. Sugar alcohols have less calories than sugar. As consumers became more savvy about the direct correlation between sugar and weight gain, measures were taken to sweeten foods without the added calories of sugar. The main reason sugar alcohols provide fewer calories than sugar is because the body does not completely absorb them. As a result, sugar alcohols can ferment in the intestines causing gas, bloating, abdominal cramps and diarrhea. Although sugar alcohols have less calories, most of them are not as sweet, so more has to be added to obtain the same amount of sweetness. Because many of these products are labeled as "diet" foods, consumers ingest more, unknowingly off-setting their original intention of consuming less calories. Many people, especially those who sip on diet drinks throughout the day wonder why they cannot lose weight. 2. Some sugar alcohols have less of an impact on blood sugar levels compared to sugar, which is great for diabetics. However, care needs to be taken because products often have other sugars added for sweetness. 3. Some sugar alcohols do not promote tooth decay. Thus, they are commonly used in sugar-free chewing gum, mouthwash and toothpaste. These are the main sugar alcohols currently being added to processed foods.
Generally it is produced from glucose (which is a sugar) by fermentation with yeast. Erythritol is about 65% as sweet as table sugar and has a caloric value of 0.2 calories per gram, which is 95% less than sugar. It does not spike blood sugar levels in the way that high-fructose corn syrup might and it is anti-bacterial and actually helps prevent dental cavities. Because it is a sugar, it is absorbed by the body, therefore unlikely to cause gastric side effects unlike other sugar alcohols Erythritol can be found in frosting, chocolate bars, chewing gum, hard candy, baked goods and some beverages. Allergic side effects can be itching with hives. ISOMALT is derived from beets and can be found under the trade name DiabetiSweet, a sugar substitute sold for baking use. It is often blended with a high intensity sweetener such as sucralose so that the mixture has approximately the sweetness of sugar. It has about half the calories of sucrose, doesn't tend to affect blood sugar levels and does not promote tooth decay. Isomalt can be found in hard candies, toffees, chewing gum, chocolates, baked goods, nutritional supplements, cough drops and throat lozenges. LACTITOL has approximately 40% of the sweetness of sugar, having 2.4 Calories per gram, compared to 4 Calories per gram for typical sugars. Lactitol does not increase blood sugar levels nor contributes to tooth decay. It is used to prevent constipation under the trade name Importal. Lactitol can cause cramping, flatulence, and diarrhea in some individuals. This may be in part because Lactitol is manufactured from whey, the lactose (milk sugar) rich by-product of cheese making and processed dairy foods. It is popular for baking and used in cookies, chocolate, ice cream, hard and soft candies, baked goods, sugar reduced preserves, chewing gums and sugar substitutes. MALTITOL is also known under the trade names Maltisorb and Matlisweet. Malitol is a carbohydrate that provides 2-3 grams of calories per gram, which is very close to sugar. Maltitol affects the blood sugar and is known to produce gas, cramping, bloating and diarrhea in many individuals. Maltitol is made from starch, having 75-90% of the sweetness of sucrose (table sugar) and nearly identical properties, except for browning. It is used to replace table sugar because it has fewer calories, does not promote tooth decay and has a somewhat lesser effect on blood glucose. It can be found in sugarless hard candies, chewing gum, chocolates, baked goods and ice cream. The pharmaceutical industry uses maltitol as a low-calorie sweetening agent. It is very easy for food producers to use it in vast quantities, due to its similarity to sugar, so consumers often end up ingesting far more than they would most other sugar alcohols, which can create gastrointestinal upset. MANNITOL generally is manufactured from seaweed or corn sugar and naturally occurs in fruits and vegetables. In addition to being used as a sweetener, it is also used for several medical applications, such as a diuretic. Mannitol is about half as sweet as sugar and has 1.6 calories per gram, compared to sucrose, which has 4 grams. It's slower absorption rate slows the rise of blood glucose, making less demands for insulin, which is helpful for diabetics. Like most other sugar alcohols, when consumed in large amounts, it may cause gastric distress. Mannitol is known to promote unhealthy bacteria in the mouth. Mannitol is used as a sweetener, in chewing gum, breath freshening candies, confections and chewable tablets. Polyols, such as mannitol, are resistant to growth of oral bacteria and do not increase the acidity of the mouth after ingestion. This means that they will not lead to cavities or erode tooth enamel, which makes them popular to sweeten the taste of toothpaste and mouthwashes. SORBITOL is derived from corn syrup and is also known as glucitol. Sorbitol is about 60 percent as sweet as sucrose and has 2.6 calories per gram. It is medicinally used as a laxative and may aggravate gastrointestinal conditions such as irritable bowel syndrome. Like many other sugar alcohols, sorbitol has less of an impact on blood sugar. It is known to promote the increase of bacteria in the mouth, including streptococcus. Sorbitol is often used in diet foods and can be found in chocolates, confections, baked goods, mints, sugar-free chewing gum, candies, frozen desserts, cookies, cakes and icings and fillings. Sorbitol is also used in various cosmetics and in pharmaceuticals, such as cough syrup. XYLITOL is also known as birch sugar or wood sugar because it originally was produced from birch tree pulp. Today xylitol is mainly extracted from corn (which is likely GMO). Other sources are raspberries, oats, mushrooms and plums. Unlike most sugar substitutes, xylitol is a natural occurring substance. One teaspoon of xylitol contains 9.6 calories, as compared to one teaspoon of sugar, which has 15 calories. Xylitol has virtually no aftertaste. Due to is lower impact on blood sugar, compare to sucrose, it is deemed safe for diabetics. Xylitol is mainly used as a sugar substitute in chewing gum, hard candy, gum drops, sugar-free pudding, jello, diabetic foods and baked goods, especially cookies. Because xylitol does not promote bacteria in the mouth, the sweetener is used in some brands of toothpaste and mouthwash. It is also used medicinally as an antibacterial agent taken orally to help fight ear infections. (Did you know that the best way to keep your ears clean from excess earwax is to chew your food more?) As with most sugar alcohols, initial consumption or over-use can result in bloating, diarrhea, and flatulence, although generally less than sorbitol. Do not feed products containing xylitol to your pets. It causes a mass insulin release in dogs, leading to sudden hypoglycemia, a drop in blood sugar levels. Symptoms include lethargy, confusion, staggering, seizures and in some cases, death. |
The following article can be at: http://articles.mercola. com/sites/articles/archive/2010/07/03/can-this-popular-alternative- sweetener-spike-uric-acid-into-the-danger-zone.aspx 7 reasons why you should avoid agave syrup Is Organic Raw Agave Syrup a Healthy Sweetener? |
Agave syrup is a sweetener derived from agave, a desert plant
found in the western and southern United States, Mexico, and
parts of Central and South America. Agave is more popularly
known as the plant used to make tequila but agave syrup (also
known as agave nectar) has actually been used for thousands
of years as a food ingredient. Mexicans call it aguamiel or
“honey water” because it is about 40 percent sweeter than
sugar.
Because of the increasing awareness of the dangers of high
fructose corn syrup (HFCS), people have turned to “healthier”
sugar alternatives, which is what food manufacturers are
marketing agave syrup to be. But don’t be fooled, Dr. Joseph
Mercola warns, because agave syrup is actually WORSE than
HFCS!
Before anything else, why is fructose so unhealthy for you?
First, your body metabolizes fructose very differently from
glucose, the form of sugar every cell in your body uses for
energy. Fructose is broken down in your liver in the same way
as alcohol and is directly converted into dangerous fats,
making you, well, fat. Consuming too much fructose is a
major risk factor for obesity and weight gain, spikes your
uric acid levels and impairs your appetite control mechanism,
among other things, Mercola explains.
Here are the reasons why Dr. Mercola believes you should
avoid agave syrup like the plague:
1. Agave syrup contains the highest amount of fructose –
anywhere between 70 to 97 percent, depending on the brand –
among all commercial sweeteners, which is FAR HIGHER than
HFCS (55 percent on average).
2. Agave syrup is a highly-processed sweetener. Food
manufacturers would like you to believe that agave nectar flows
from the agave plant to the jar when in reality, the syrup is
produced similarly to how cornstarch turns to HFCS. A natural
agave syrup is available in Mexico but it is too expensive to
produce. What you get in the States is either the light or dark
syrup – due to poor quality control, some of the product gets
burnt and turns dark amber in color.
3. Agave syrup is highly addictive because it’s basically a
sweeter and highly-concentrated form of sugar.
4. Agave syrup may be a highly sprayed crop. The FDA has
rejected shipments of the product due to excessive pesticide
residues.
5. Agave syrup has no nutritional value. It is not whole food or a
live one. Processing has stripped it of the nutrients contained in
the agave plant, and of natural enzymes to prevent it from
fermenting into tequila.
6. Agave syrup contains large amounts of toxic steroid
derivatives called saponins, which are associated with diarrhea,
disruption of red blood cells and vomiting. Saponins also
stimulate blood flow to the uterus, which is why pregnant women
should avoid agave products due to the possible risk of
miscarriage.
7. Agave syrup may contain an organic, heat-formed
contaminant called hydroxymethylfurfural (HMF), which has
suspected toxic, mutagenic and carcinogenic effects.
Dr. Mercola advises a severely reduced consumption of sugar
if you want to improve your health. But if you need to satisfy
your sweet tooth, there are healthier alternatives to HFCS and
agave. Pure glucose will set you back about a dollar per pound
and does not have the harmful effects of fructose when used in
moderation. You can also try other health products and natural
sweeteners like Lo Han and stevia. Again, the keywords are
use in moderation.
In the United States, six intensely-sweet sugar substitutes have been approved for use. They are saccharin, aspartame, sucralose, neotame, acesulfame potassium, and stevia. We will address each one of these products below. Be warned that some of the products are extremely toxic. Please do your own research before adding them to your diet. We've all been warned to read the labels before buying products, but that does not fully protect you since neotame, the most toxic substance, does not have to be a listed ingredient. |
Neotame Hidden Danger in Holiday Food Supply by Mary Nash Stoddard USDA Certified Organic's Dirty Little Secret: Neotame by Barbara H. Peterson |
In 1998, Monsanto applied for FDA approval for a monster
molecule, "based on the aspartame formula" with one critical
addition: 3-dimethylbutyl [listed on EPA's most hazardous
chemical list]. Neotame is touted as being 13,000 times sweeter
than sugar.
On July 5, 2002 - Monsanto's Neotame molecule was approved
by the USFDA over formally registered objections of the
Aspartame Consumer Safety Network and others. (Long term
effects on humans are unknown.) Read the full release on The
Aspartame Consumer Safety Network.
The food labeling requirements required for aspartame have
now been dropped for Neotame, and no one is clear why this
was allowed to happen. Neotame has been ruled acceptable,
and without being included on the list of ingredients.
Read entire article at: http://tinyurl.com/29pa2o7
Mary Nash Stoddard is a freelance journalist, lecturer, expert
medical witness, former member President's Council on Food
Safety, voting member Texas Radio Hall of Fame and founder
of Aspartame Consumer Safety Network and Pilot Hotline
(1987-present). Mary edits the toxicology source book, Deadly
Deception Story of Aspartame. Her articles appear regularly in
print publications and on the Internet on a Food Safety Blog:
Stoddard's POV: http://www.marystod.blogspot.com/
ACSN site: http://www.aspartamesafety.com
molecule, "based on the aspartame formula" with one critical
addition: 3-dimethylbutyl [listed on EPA's most hazardous
chemical list]. Neotame is touted as being 13,000 times sweeter
than sugar.
On July 5, 2002 - Monsanto's Neotame molecule was approved
by the USFDA over formally registered objections of the
Aspartame Consumer Safety Network and others. (Long term
effects on humans are unknown.) Read the full release on The
Aspartame Consumer Safety Network.
The food labeling requirements required for aspartame have
now been dropped for Neotame, and no one is clear why this
was allowed to happen. Neotame has been ruled acceptable,
and without being included on the list of ingredients.
Read entire article at: http://tinyurl.com/29pa2o7
Mary Nash Stoddard is a freelance journalist, lecturer, expert
medical witness, former member President's Council on Food
Safety, voting member Texas Radio Hall of Fame and founder
of Aspartame Consumer Safety Network and Pilot Hotline
(1987-present). Mary edits the toxicology source book, Deadly
Deception Story of Aspartame. Her articles appear regularly in
print publications and on the Internet on a Food Safety Blog:
Stoddard's POV: http://www.marystod.blogspot.com/
ACSN site: http://www.aspartamesafety.com
Just when we thought that buying “Organic” was safe, we run by
the FDA in collusion with none other than the folks who brought
us Aspartame. NutraSweet, a former Monsanto asset, has
developed a new and improved version of this neurotoxin called
Neotame.
Neotame has similar structure to aspartame — except that,
from it’s structure, appears to be even more toxic than
aspartame. This potential increase in toxicity will make up for
the fact that less will be used in diet drinks. Like aspartame,
some of the concerns include gradual neurotoxic and
immunotoxic damage from the combination of the
formaldehyde metabolite (which is toxic at extremely low
doses) and the excitotoxic amino acid.
But surely, this product would be labeled! NOT SO!!! For this
little gem, no labeling is required. And it is even included in
USDA Certified Organic food.
So what is the solution to this problem? Buy local organic
food, know your local farmer, and don’t buy processed foods
whether they are labeled “Organic” or not.
Read entire article at: http://farmwars.info/?p=4897#more-4897
the FDA in collusion with none other than the folks who brought
us Aspartame. NutraSweet, a former Monsanto asset, has
developed a new and improved version of this neurotoxin called
Neotame.
Neotame has similar structure to aspartame — except that,
from it’s structure, appears to be even more toxic than
aspartame. This potential increase in toxicity will make up for
the fact that less will be used in diet drinks. Like aspartame,
some of the concerns include gradual neurotoxic and
immunotoxic damage from the combination of the
formaldehyde metabolite (which is toxic at extremely low
doses) and the excitotoxic amino acid.
But surely, this product would be labeled! NOT SO!!! For this
little gem, no labeling is required. And it is even included in
USDA Certified Organic food.
So what is the solution to this problem? Buy local organic
food, know your local farmer, and don’t buy processed foods
whether they are labeled “Organic” or not.
Read entire article at: http://farmwars.info/?p=4897#more-4897
Aspartame This artificial sweetener was approved by the FDA in 1981. It is packaged under the brand names NutraSweet, Equal, Spoonful, Canderel, Dietsweet and E591. * See information after article regarding Sugar Twin. It is used in over six thousand products and is usually listed as aspartame in the ingredients list in products like diet soda. It has caused a lot of controversy with many claiming it causes a variety of health problems. The following article was found on the Alliance for Natural Health (ANF)website. Read entire article at: http://www.anhcampaign.org/news/efsa-defends-controversial- sweetener-aspartame-again EFSA defends controversial sweetener aspartame (again) June 8, 2009 |
Article overview:
Regulatory view: The US FDA and now the European
Food Safety Authority (EFSA) would have you believe that
the artificial sweetener, aspartame, is perfectly safe for use
in well over 6000 common food and drink products
worldwide.
Science: Repeated independent scientific research has
shown serious health impacts including the carcinogenic
potential of aspartame, but this research has been swept
aside in the faceof corporate pressure—another scientific
travesty.
Side-effects: Aspartame is thought to be an addictive
neurotoxin responsible for a wide range of neurological,
behavioural and gastro-intestinal side-effects—earning a
reputation for outnumbering all other foodstuffs in
self-reported consumer complaints to the FDA.
EFSA whitewash: Despite the findings of the Italy-based
European Ramazzini Foundation, the most thorough
investigations yet conducted into the carcinogenic potential
of aspartame, EFSA have sided with the FDA and
"Big Food" who are making millions out of peddling this
dangerous chemical to unsuspecting consumers.
The highest authority on food safety in Europe, the
European Food Safety Authority (EFSA), has again
declared the sweetener as safe, despite animal studies
showing its carcinogenic potential and complaints of
neurological, behavioural and gastro-intestinal side-effects
by thousands of consumers around the world.
Aspartame has now lost its patent and is present in well
over 6000 food products and is consumed by millions. It is
thought to be an addictive neurotoxin that may cause a
wide range of neuro-endocrine disrupting and carcinogenic
effects. The amino-acid-based compound breaks down to
create toxic by-products, namely formaldehyde, formic acid
and aspartylphenylalanine diketopiperazine (DKP), the latter
being associated with an increased rate of brain tumours in
animal studies.
Self-reported claims of adverse reactions following the
consumption of aspartame-containing soft drinks and
foods outnumber all other complaints from other foodstuffs
made to the US Food & Drug Administration (FDA).
How might aspartame harm you?
Aspartame appears to be an addictive neuro-excitory toxin and
has been associated with a very wide range of side effects, as
well as being found to mimic a range of diseases.
For a comprehensive list of side effects that have been
associated with the consumption of aspartame, see the list
compiled by Dr Janet Hull, author of Sweet Poison,
http://www.sweetpoison.com/aspartame-side-effects.html
A little history on aspartame
Mistakenly discovered in 1965 when James Schlatter was
testing an anti-ulcer drug, it wasn’t until July 1974 that
aspartame was approved for use in dry goods.
This approval was short-lived as in August 1974 neuroscience
researcher, Dr John W Olney, and consumer attorney, Jim
Turner, filed objections and therefore a hold was put on
aspartame’s approval.
However, despite these objections and investigations into
aspartame manufacturer G D Searle’s research practices,
it was given approval by the US Food and Drug Administration
(FDA) for use in dry goods in 1981 and in 1983 for carbonated
beverages.
For a more detailed history of aspartame read Dr Leigh Erin
Connealy’s article: Aspartame: Is the Sweet Taste Worth the
Harm?
http//wwwnaturalnewscom/024225_aspartame_the_FDA_metha
nol.html
In 2004 Cori Brackett and J T Walden filmed and directed
“Sweet Misery: A poisoned world”, after covering 7000 miles
to collect 25 hours of interview footage with doctors, lawyers,
consumers with health problems they associate with aspartame
usage, advocates, and many others. The producers credit
Sweet Misery with revealing “one of the most pervasive,
insidious forms of corporate negligence in the history of the
industrial revolution.”
Despite its official status as an approved food additive, many
would argue that aspartame continues to be one of the most
toxic substances available for mass consumption today. Dr
Betty Martini founder of Mission Possible World Health
International is arguably aspartame’s most outspoken and
active opponent.
Following is a list of foods in your local supermarket in which
you might find aspartame.
[Remember: whole, natural foods don’t contain aspartame!]
- Any product labelled as containing Nutrasweet, Equal,
Canderil, Dietsweet or E591
• Breath mints
• Food/dietary supplements
• Carbonated soft drinks
• Cereal bars
• Chewable vitamins
• Chewing gums
• Childrens’ breakfast cereals
• Coffee sweeteners (e.g., ‘Sweet & Low’)
• Confectionary
• Cookie/biscuit fillings
• Diabetic products
• Dry mixes for gelatins, puddings, beverages,
dairy toppings
• Food/dietary supplements
• Flavoured milks
• Frozen desserts
• Medical foods
• Low-fat desserts
• Frozen novelties
• Fruit jams and spreads
• Low-fat products
• Pharmaceuticals
• Processed breakfast cereals
• Sports nutrition supplements
• Refrigerated gelatins
• Refrigerated juice-based drinks
• Refrigerated puddings
• Tea beverages
• Weight loss products
• Yogurts
After all this talk of brain tumours, memory loss and numerous
other chronic illnesses, are you running off to buy your fizzy
drink or even your once-healthy yogurt?
And what happens when aspartame consumers become
depressed or epileptic, or get Alzheimers Disease? Has
anyone noticed the potential link between excessive
consumption of aspartame and a rise in sales of selective
serotonin reuptake inhibitors (SSRI) drugs?
It may be that Big Food is not acting alone on this one…
|
The formulations for SugarTwin® in the U.S. is listed below,
followed by the formulation for SugarTwin® sold in Canada,
as taken from the Sugar Twin site.
Although their site does not mention aspartame, see the
article below that was taken from the U.S. company,
Precision Foods, which blends the SugarTwin®
formulation, stating it comes in either saccharin or
aspartame.
U.S. SugarTwin® Original Packets: Dextrose, sodium
Saccharin, artificial flavor. Contains 3.68% Saccharin. Each
packet contains 29.3 mg of Saccharin. Contains nutritive and
non-nutritive sweeteners.
U.S. SugarTwin® Granulated White: Maltodextrin, sodium
Saccharin, calcium chloride. Contains 3.71%. Saccharin. Each
level teaspoon serving contains 14.8 mg of Saccharin.
Contains nutritive and non-nutritive sweeteners.
U.S. SugarTwin® Granulated Brown: Maltodextrin, sodium
Saccharin, calcium chloride, caramel color, artificial flavor.
Contains 3.53%. Saccharin. Each level teaspoon serving
contains 14.1 mg of Saccharin. Contains nutritive and non-
nutritive sweeteners.
Canada SugarTwin® Original Packets: Dextrose, sodium
cyclamate 33%. Contains sodium cyclamate. Take only on the
advice of a physician.
Canada SugarTwin® Granulated White: Maltodextrin, sodium
cyclamate 33%. Contains sodium cyclamate. Take only on the
advice of a physician.
Canada SugarTwin® Granulated Brown: Maltodextrin, sodium
cyclamate 32%, caramel colour, artificial flavours. Contains
sodium cyclamate. Take only on the advice of a physician.
Canada Liquid SugarTwin®: Water, sodium cyclamate 10%,
benzoic acid, methyl paraben. Contains sodium cyclamate.
Take only on the advice of a physician.
http://www.precisionfoods.com/foodservice/abt_info.cfm
Precision Foods is a dry-blending and packaging food
company specializing in providing finished products for
customers in the foodservice, industrial and consumer
products business. We are privately held by Muscatine
Foods Corporation located in Muscatine, IA.
PFI excels in providing customized dry blend products to both
restaurant chains and industrial accounts. Our customized
products vary widely but generally are represented by the
following categories: salad dressing mixes, frozen desserts,
seasoning blends, stuffing mixes, seasoned rice, and sauces.
Unlike most custom dry blenders, PFI has a facility dedicated
to sweet product production and one dedicated to savory
product production. This assures our customers that no odor
or flavor cross-contamination can occur.
Our highly skilled food scientists can duplicate an existing
product in an effort to streamline production or reduce costs,
or create a new formula to satisfy a menu need. Our service
is unparalleled and proprietary formulations are kept
completely confidential.
http://www.precisionfoods.
com/foodservice/branded_solutions2.cfm?id=98
Switch to SugarTwin® and pay less for a national brand.
SugarTwin is available in portion control packets for the
convenience of your customers and in spoonable white and
brown sugar replacements for easy back-of-house measuring
and baking.
If you’re giving away sweeteners, why pay more for it?
- SugarTwin packets are available in
saccharin and aspartame formulas
in traditional yellow and popular
blue packaging.
- Acesulfame Potassium
- Information in this article was gathered from
http://en.wikipedia.org/wiki/Acesulfame_potassium
Acesulfame potassium is a calorie-free artificial sweetener,
also known as Acesulfame K or Ace K (K being the symbol
for potassium), and marketed under the trade names Sunett
and Sweet One. In the European Union, it is known under the
E number (additive code) E950.
Acesulfame potassium was discovered accidentally in 1967
by German chemist Karl Clauss at Hoechst AG
(now Nutrinova). It has been in use as a flavor-enhancer
since 1988.
Properties
Acesulfame K is 180-200 times sweeter than sucrose (table
sugar), as sweet as aspartame, about half as sweet as
saccharin, and one-quarter as sweet as sucralose. Like
saccharin, it has a slightly bitter aftertaste, especially at high
concentrations. Kraft Foods has patented the use of sodium
ferulate to mask acesulfame's aftertaste.
Acesulfame K is often blended with other sweeteners (usually
sucralose or aspartame). These blends are reputed to give a
more sugar-like taste whereby each sweetener masks the
other's aftertaste, and/or exhibits a synergistic effect by which
the blend is sweeter than its components.
Unlike aspartame, acesulfame K is stable under heat, even
under moderately acidic or basic conditions, allowing it to be
used in baking, or in products that require a long shelf life.
In carbonated drinks, it is almost always used in conjunction
with another sweetener, such as aspartame or sucralose. It is
also used as a sweetener in pharmaceutical products,
especially chewable and liquid medications, where it can
make the active ingredients more palatable.
Safety Concerns
As with aspartame, saccharin, sucralose, and other
sweeteners stronger than common sugars, there is concern
over the safety of acesulfame potassium. Although studies of
these sweeteners show varying and controversial degrees
of dietary safety, the United States Food and Drug
Administration (US FDA) has approved their general use.
Critics say acesulfame potassium has not been studied
adequately and may be carcinogenic, although these claims
have been dismissed by the US FDA and by equivalent
authorities in the European Union.
Some potential problems associated with acesulfame have
appeared in animal studies, since testing on humans remains
limited. Acesulfame K has been shown to stimulate dose-
dependent insulin secretion in rats, which might aggravate
reactive hypoglycemia ("low blood sugar attacks"). Rodent
studies have shown no increased incidence of tumors in
response to administration of acesulfame K.
You can read more about the dangers of Splenda and other artificial sweeteners in Sweet Deception: Why Splenda, NutraSweet, and the FDA May Be Hazardous to Your Health by Dr. Joseph Mercola. |
Sucralose is a chlorinated sugar that is about 600 times as
sweet as sucrose (table sugar). It is used in over 4,500
products, including beverages, frozen desserts, chewing gum
and baked goods. Unlike other artificial sweeteners, it is stable
when heated and can therefore be used in baked and fried
goods. Sucralose is minimally absorbed by the body and most
of it passes out of the body unchanged.
Most of the controversy surrounding Splenda, a sucralose
sweetener, is focused not on safety, but on its marketing. It has
been marketed with the slogan, "Splenda is made from sugar,
so it tastes like sugar." Sucralose is a chlorinated sugar
prepared from either sucrose (table sugar) or raffinose.
With either base sugar, processing replaces three oxygen-
hydrogen groups in the sugar molecule with three chlorine
atoms.
Safety concerns pertaining to sucralose revolve around the
fact that it belongs to a class of chemicals called
organochlorides, some types of which are toxic or
carcinogenic; however, the presence of chlorine in an organic
compound does not in any way ensure toxicity. The way
sucralose is metabolized may suggest a reduced risk of
toxicity. For example, sucralose is extremely insoluble in fat
and thus does not accumulate in fat as do some other
organochlorides; sucralose also does not break down and will
dechlorinate only under conditions that are not found during
regular digestion ( i.e. heavy heat applied to the powder form
of the molecule).
The bulk of sucralose ingested is not absorbed by the
gastrointestinal (GI) tract and is directly excreted in the feces,
while 11-27% of it is absorbed.] The amount that is absorbed
from the GI tract is largely removed from the blood stream by
the kidneys and eliminated in the urine with 20-30% of the
absorbed sucralose being metabolized. Keep in mind that
these percentages will be different for every person.
History
Sucalose was discovered in 1976 by scientists from
Tate & Lyle working with researchers Leslie Hough and
Shashikant Phadnis at Queen Elizabeth College (now part
of King's College London).On a late-summer day, Phadnis
was told to test the powder. Phadnis thought that Hough asked
him to taste it, so he did. He found the compound to be
exceptionally sweet, as sucralose is 600 times as sweet as
sucrose. roved for use in Canada in 1991and was approved
in the United States in 1998. As of 2008,it had been
approved in over 80 countries.
Product Uses
Sucralose can be found in more than 4,500 food and
beverage products. It is used because it is a no-calorie
sweetener, does not promote dental cavities,[7] and is said
to be safe for consumption by diabetics. Sucralose is used
as a replacement for, or in combination with, other artificial or
natural sweeteners such as aspartame, acesulfame potassium
or high-fructose corn syrup.
Sucralose is used in products such as candy, breakfast bars
and soft drinks. It is also used in canned fruits wherein
water and sucralose take the place of much higher calorie
corn syrup based additives. Sucralose mixed with maltodextrin
or dextrose (both made from corn) as bulking agents is sold
internationally by McNeil Nutritionals under the Splenda brand
name.
In the United States and Canada, this blend is increasingly
found in restaurants in yellow packets, in contrast to the blue
packets commonly used by aspartame and the pink packets
used by those containing saccharin sweeteners; though in
Canada yellow packets are also associated with the
SugarTwin brand of cyclamate sweetener.
Cooking
Sucralose is a highly heat-stable artificial sweetener, allowing
it to be used in many recipes with little or no sugar. Sucralose
is available in a granulated form that allows for same-volume
substitution with sugar. This mix of granulated sucralose
includes fillers, all of which rapidly dissolve in liquids. Unlike
sucrose which dissolves to a clear state, sucralose suspension
in clear liquids such as water results in a cloudy state.
For example, gelatin and fruit preserves made with sucrose
have a satiny, near jewel-like appearance, whereas the same
products made with sucralose (whether cooked or not) appear
translucent and marginally glistening. While the granulated
sucralose provides apparent volume-for-volume sweetness,
the texture in baked products may be noticeably different.
Sucralose is non-hygroscopic, meaning it does not attract
moisture, which can lead to baked goods that are noticeably
drier and manifesting a less dense texture than baked
products made with sucrose. Unlike sucrose which melts when
baked at high temperatures, sucralose maintains its granular
structure when subjected to dry, high heat (e.g., in a 350°F
(177°C) oven). Thus, in some baking recipes, such as crème
brûlée, which require sugar sprinkled on top to partially or fully
melt and crystallize, substituting sucralose will not result in the
same surface texture, crispness, or crystalline structure.
Health and safety regulations
Sucralose has been accepted by several national and
international food safety regulatory bodies, including the U.S.
Food and Drug Administration (FDA), Joint Food and
Agriculture Organization/World Health Organization Expert
Committee on Food Additives, The European Union's
Scientific Committee on Food, Health Protection Branch of
Health and Welfare Canada, and Food Standards
Australia-New Zealand (FSANZ). Sucralose is the only
artificial sweetener ranked as "safe" by the consumer advocacy
group Center for Science in the Public Interest. According
to the Canadian Diabetes Association, the amount of
sucralose that can be consumed on a daily basis over a person’s
lifetime without any adverse effects is 15 mg/kg/day.
- **********************************************************
- http://www.vegan-nutritionista.com/sucralose.html
me uneasy, and sucralose is one of them. I get uncomfortable
watching people adding Splenda to drinks and eating things
that already have Splenda in them.
I still remember when Diet Coke made a huge marketing blitz
about the introduction of Splenda to replace aspartame in its
products.
Now, for unstated reasons, they are starting to pull back and
are replacing their artifically sweetened drinks with alternatives.
Could their reasoning be related to all the adverse effects
reported by Splenda consumers?
What is Splenda/sucralose?
Splenda is made from sucralose, a sugar substitute that is
600 times sweeter than sugar. It doesn't have calories, so it's
marketed as a diet substitute for sugar. People love Splenda
as a sugar substitute because it has tastes like sugar and
leaves no aftertaste.
While most artificial sweeteners can't be used in baking,
sucralose remains stable when exposed to heat and over
time, so it's great for baking and has a longer shelf life.
This makes it a perfect sweetener for many processed foods,
including baked goods, baking mixes, gum, candies, frostings,
salad dressings, jams and jellies, processed fruits and fruit
juices, flavored waters, fruit ices, syrups, sauces, toppings,
imitation cheeses and dairy products, milk substitutes, gelatins,
puddings, fillings, and in beverages (The FDA gave permission
for Splenda to be used in all those types of foods.)
Although it was marketed as "made from sugar," it is not sugar.
Sucralose is made by chemically altering the structure of
sugar molecules by adding chlorine atoms in place of hydroxyl
groups.(Everything You Need to Know About Sucralose,
International Food Information Council ) Sucralose is therefore
chlorinated sugar; a chlorocarbon.
Chlorocarbons are poisonous; they're used in bleach,
disinfectants, insecticide, poison gas, and hydrocholric acid.
(http://www.holisticmed.com/splenda/bowen.html) Because it
technically started as sugar, sucralose can be marketed as
"made from sugar."
To find and avoid the sweetener, you have to actually be on a
mission to do so, and read every ingredient label.
Why would you want to go to the avoid sucralose?
The US FDA approved sucralose in 1998, but it has not yet
been approved in most European nations. In the pre-approval
stage, the FDA conducted short-term tests that actually found
the potential for toxicity, but it was approved anyway.
According to the "New Scientist" November 23 1991 edition
on page 13, the pre-approval tests conducted on animals
(you know how much I hate these tests) showed toxicity:
• Shrunken thymus glands (up to 40% shrinkage)
• Enlarged liver and kidneys
• Atrophy of lymph follicles in the spleen and thymus
• Increased cecal weight
• Reduced growth rate
• Decreased red blood cell count
• Hyperplasia of the pelvis
• Extension of the pregnancy period
• Aborted pregnancy
• Decreased fetal body weights and placental weights
• Diarrhea
Additionally, the government doesn't monitor health effects
after the initial tests. There is no warning information of
potential side effects on the labels of the sweetener's products.
There have been no long-term tests (longer than six months)
done on the side effects of consuming Splenda or sucralose.
The largest trial only included 128 people and lasted only three
months. The only independent test was done by Duke
University and published in the Journal of Toxicology and
Environmental Health, and it was funded by the sugar industry.
We should not be eating products that are completely untested,
especially when so many people report severe problems from
the product.
Although it was also a short-term test, Duke's study found that
sucralose contributes to obesity, destroys healthy intestinal
bateria, and prevents prescription drugs from being absorbed
properly.
Since its U.S. introduction in 1999, Splenda is now the leading
artifical sweetener on the market. (Browning, Lynnley, "Makers
of Artificial Sweeteners Go to Court", New York Times
Business section, April 6, 2007)
Also since its introduction, while no independent, long-term
tests were conducted on the healthfulness of sucralose, people
have reported adverse reactions like skin rashes/flushing,
panic-like agitation, dizziness and numbness, diarrhea,
swelling, muscle aches, join pain and stiffness, headaches,
intestinal cramping, bladder issues, and stomach pain,
according to the Sucralose Toxicity Information Center (STIC).
STIC concludes that, "While it is unlikely that sucralose is
as toxic as the poisoning people are experiencing from
Monsanato's aspartame, it is clear from the hazards seen in
pre-approval research and from its chemical structure that
years or decades of use may contribute to serious chronic
immunological or neurological disorders."
Inside the body, while much of the artifical sweetener isn't
detected by the body and is flushed out in urine, as much as
11-27 percent is absorbed, according to the US FDA's test in
1998. (http://vm.cfsan.fda.gov/~lrd/fr980403.html.)
The makers of the sweetener found even higher absorption
levels, of between 10.4% and 30.6% in healthy males. The
same test also found that anywhere from 1.6% to 12.2%
accumulates in the body. (Roberts, A., A.G. Renwick, J. Sims,
D.J. Snodin, 2001. "Sucralose Metabolism and
Pharmacokinetics in Man," Food and Chemical Toxicology,
Volume 38, Supplement 2, pages S31-S41, 2000.)
Problems for the environment as well as the body
Anything that the body doesn't absorb washes out in urine,
which then washes into the environment. We have no way of
knowing what that is doing to the environment, our water
supply, to fish, etc, because the FDA did not require an
Environmental Impact Statement for sucralose, because in
their words, "the action will not have a significant impact on
the human environment".
Sucralose and Splenda are not acceptable "diet" foods:
Marketing Splenda as a diet alternative is a crime. Splenda
executives are preying on the very people who need to avoid
sucralose the most; the overweight, the elderly, and young
people looking to stay in shape. This chemical has been
proven to have severe effects on the body. People shouldn't
be treated this way. Pass this information to everyone you
care about.
According to the FDA, "increases in glycosolation in
hemoglobin imply lessening of control of diabetes." In English,
that means that sucralose is terrible for people with diabetes.
Not only do dieters contaminate their bodies with toxins,
they also might be increasing their appetite by eating the
artificial sweetener. Consumers' Research Magazine said
"There is no clear-cut evidence that sugar substitutes are
useful in weight reduction. On the contrary, there is some
evidence that these substances may stimulate appetite".
Here are some natural sugar alternatives:
• Sucanat -- Whole cane sugar with water removed.
- (Florida Crystals and Nutra Cane)
- sweeter than sugar, so use sparingly (SunnyDew)
• Barley Malt -- (Sunspire)
• Brown Rice Syrup
• Molasses
• Agave Nectar
• You can also sweeten foods with fruit juice, and
- can buy fruit juice-sweetened products.
Remember, you may initially pay more for some of these
sugar alternatives, but you pay with your health (and
potentially your life) with the cheaper non-caloric, chemically-
based sugars.
| Sucralose Read more about the dangers of Splenda and other artificial sweeteners in
and the FDA May Be Hazardous to Your Health by Dr. Joseph Mercola. http://en.wikipedia.org/wiki/Sugar_substitute and http://en.wikipedia.org/wiki/Sucralose ******************************************************************** |
With obesity and diabetes on the rise, many are seeking
alternatives to sugar as a means to sweeten their foods while
managing sugar cravings. One healthy choice is stevia which
has no calories or carbohydrates. Due to the way the body
blood sugar levels, making it a better choice for diabetics.
Stevia also helps to maintain a proper pH balance, which is
crucial to health and vitality.
Unlike chemical sweeteners such as aspertame, stevia is
purely plant based. The stevia plant is native to Central and
South America, Mexico and the U.S. Southwest and has been
in use as a sweetener and medicinally for hundreds of years.
Stevia is a healthy alternative sweetener used in sugar-free
candies, baked goods, gum, yogurt and colas.
The leaves of the plant are what produces the sweet taste.
However, not all stevia plants are created equal. Of the 240
stevia species, Stevia Rebaudiana is the one grown for its
sweet leaves. In its natural, whole leaf form, stevia leaves are
about 30-45 times sweeter than table sugar (sucrose).
To produce Truvia and PureVia commercially, stevia leaves are
dried and subjected to a water extraction process. The stevia is
then further processed to separate the molecules in order to
isolate pure steviodes and rebaudisoide A (commonly known
as rebiana or Reb A), forming them into granules that are
200-300 times sweeter than sucrose.
As a result of the suspected carcinogenic properties of
cyclamates and saccharin (those other pretty colored packets
you find on restaurant tables), Japan began to commercially
extract the sweetness from stevia leaves in 1971. The U. S.
Food & Drug Administration approved Rebiana for sale as a
sugar substitute in 2008, conveniently after Cargill, Inc. and
The Coca-Cola Company stated their intention to release
stevia-sweetened beverages,. Shortly afterward, PepsiCo
and Whole Earth Sweetener Company (whose roots are tied to
Monsanto) announced PureVia, their brand of stevia-based
sweetener. Previously, stevia had only been approved as a
dietary supplement. The FDA classifies Truvia and PureVia
as “generally recognized as safe” (GRAS).
Truvia and PureVia are a combination of two different types of
sweeteners: rebiana and erythritol. They also contain natural
flavors and cellulose as a bulking agent. Stevia is fairly new on
the market and can be found in many processed products such
as sodas, mineral water, baked goods and yogurt, as well as
packets or in a liquid form to sweeten your favorite drinks and
foods.
SAFETY CONCERNS
There is controversy over which is more healthful, using whole
leaf stevia or extracts and isolated compounds like rebiana.
Compared to chemical sweeteners such as aspartame, Truvia,
PureVia and SweetLeaf are a safer sugar substitute.
Millions of Japanese have been using stevia for over thirty
years with no reported or known harmful effects. Cargill, the
company that produces Truvia, states it has no known side
effects. Although the FDA has classified rebiana as “generally
recognized as safe” (GRAS), use caution when adding
anything new to your diet, including stevia products. Begin
slowly and pay attention to any symptoms or signs of distress.
A small amount of erythritol is used to improve the flavor of
rebiana. Read more about erythritol in the “Sugar Alcohol”
section on this page. Persons sensitive to erythritol may
experience digestive disturbances such as diarrhea,
constipation, bloating and gas. Hives are also known to be a
side effect of erythritol. If Truvia and PureVia are used in
moderation, the chances of sensitivity reactions are minimal.
When used daily in amounts over 250-500 mg, stevia may
cause nausea, muscle pain or joint stiffness, fatigue, weakness,
headaches and dizziness.
Although there is no evidence that stevia causes cancer or birth
defects, there may be problems when used in high amounts
with medications to lower blood sugar or blood pressure.
Stevia may affect hormones and in vitro development. Before
using stevia products, you may want to consult your physician
if you are pregnant or taking medications that may be contra-
indicative.
COOKING WITH STEVIA
Stevia is a plant-based product with no calories or
carbohydrates, making it a wonderful choice for diabetics,
vegans and those seeking a healthy lifestyle. The leaves can
be eaten fresh or dried and powdered, then added to your
favorite foods.
Most packages of stevia have suggested guidelines on how to
use as a sugar substitute. Using too much stevia may make the
food taste bitter. Some brands use more steviosides to cut the
bitterness. As mentioned above, whole leaf stevia is about
30-45 times sweeter than sucrose whereas products such as
Truvia and PureVia may be up to 300 times sweeter than
sucrose.
Check the labels and try different brands until you find the one
you prefer. When substituting sugar with stevia, start slowly
until you find the amount that makes your taste buds fill with
delight. Be sure to note the changes on your favorite recipes.
Many of the brand names have recipes on their websites.
Below are some basic conversion guidelines.
cooked and baked foods. Keep in mind that Stevia does not
caramelize or brown as sugar does. For cookies, cakes and
brownies, you may wish to add a minimum of ¼ cup of sugar
and replace the rest of the sugar with stevia.
Some recipes such as fruit purees or yogurt may work best by
increasing the amount of liquid by 1/3 cup for each 1 cup of
sugar replaced with stevia.
To make powdered sugar or pie filling: blend together for 2-3
minutes: 1 Tablespoon of corn starch and 8 packets of stevia
sweetener.
Keep stevia on your counter or table as a sugar substitute.
Blend stevia leaves with other herbs to prepare a sweetened
herbal tea.
Stir stevia powder into a cup of your favorite tea. Liquid Stevia
comes in a variety of flavors to add to beverages.
Sprinkle stevia on top of a bowl of cereal, ice cream or yogurt
as a no-calorie sweetener.
GROWING STEVIA
Stevia is a perennial plant and grows to about 3 feet in height.
Although it produces many seeds, very few germinate.
Processing is simple, gather the leaves in the early morning.
Either pluck the leaves individually throughout the summer
and allow them to dry or harvest in autumn by cutting off the
roots and hanging the entire plant upside down until the leaves
are dry. Once the leaves are dried, they can easily be crushed
into a fine powder with a mortar and pestle. An extract can be
made by mixing the crushed leaves with water.
I was able to grow stevia in my Arizona garden and wonder
how it would do in other locations, indoors and outdoors. If you
have successfully grown and harvested stevia in areas outside
ts native territory, I’d like to hear from you!
alternatives to sugar as a means to sweeten their foods while
managing sugar cravings. One healthy choice is stevia which
has no calories or carbohydrates. Due to the way the body
blood sugar levels, making it a better choice for diabetics.
Stevia also helps to maintain a proper pH balance, which is
crucial to health and vitality.
Unlike chemical sweeteners such as aspertame, stevia is
purely plant based. The stevia plant is native to Central and
South America, Mexico and the U.S. Southwest and has been
in use as a sweetener and medicinally for hundreds of years.
Stevia is a healthy alternative sweetener used in sugar-free
candies, baked goods, gum, yogurt and colas.
The leaves of the plant are what produces the sweet taste.
However, not all stevia plants are created equal. Of the 240
stevia species, Stevia Rebaudiana is the one grown for its
sweet leaves. In its natural, whole leaf form, stevia leaves are
about 30-45 times sweeter than table sugar (sucrose).
To produce Truvia and PureVia commercially, stevia leaves are
dried and subjected to a water extraction process. The stevia is
then further processed to separate the molecules in order to
isolate pure steviodes and rebaudisoide A (commonly known
as rebiana or Reb A), forming them into granules that are
200-300 times sweeter than sucrose.
As a result of the suspected carcinogenic properties of
cyclamates and saccharin (those other pretty colored packets
you find on restaurant tables), Japan began to commercially
extract the sweetness from stevia leaves in 1971. The U. S.
Food & Drug Administration approved Rebiana for sale as a
sugar substitute in 2008, conveniently after Cargill, Inc. and
The Coca-Cola Company stated their intention to release
stevia-sweetened beverages,. Shortly afterward, PepsiCo
and Whole Earth Sweetener Company (whose roots are tied to
Monsanto) announced PureVia, their brand of stevia-based
sweetener. Previously, stevia had only been approved as a
dietary supplement. The FDA classifies Truvia and PureVia
as “generally recognized as safe” (GRAS).
Truvia and PureVia are a combination of two different types of
sweeteners: rebiana and erythritol. They also contain natural
flavors and cellulose as a bulking agent. Stevia is fairly new on
the market and can be found in many processed products such
as sodas, mineral water, baked goods and yogurt, as well as
packets or in a liquid form to sweeten your favorite drinks and
foods.
SAFETY CONCERNS
There is controversy over which is more healthful, using whole
leaf stevia or extracts and isolated compounds like rebiana.
Compared to chemical sweeteners such as aspartame, Truvia,
PureVia and SweetLeaf are a safer sugar substitute.
Millions of Japanese have been using stevia for over thirty
years with no reported or known harmful effects. Cargill, the
company that produces Truvia, states it has no known side
effects. Although the FDA has classified rebiana as “generally
recognized as safe” (GRAS), use caution when adding
anything new to your diet, including stevia products. Begin
slowly and pay attention to any symptoms or signs of distress.
A small amount of erythritol is used to improve the flavor of
rebiana. Read more about erythritol in the “Sugar Alcohol”
section on this page. Persons sensitive to erythritol may
experience digestive disturbances such as diarrhea,
constipation, bloating and gas. Hives are also known to be a
side effect of erythritol. If Truvia and PureVia are used in
moderation, the chances of sensitivity reactions are minimal.
When used daily in amounts over 250-500 mg, stevia may
cause nausea, muscle pain or joint stiffness, fatigue, weakness,
headaches and dizziness.
Although there is no evidence that stevia causes cancer or birth
defects, there may be problems when used in high amounts
with medications to lower blood sugar or blood pressure.
Stevia may affect hormones and in vitro development. Before
using stevia products, you may want to consult your physician
if you are pregnant or taking medications that may be contra-
indicative.
COOKING WITH STEVIA
Stevia is a plant-based product with no calories or
carbohydrates, making it a wonderful choice for diabetics,
vegans and those seeking a healthy lifestyle. The leaves can
be eaten fresh or dried and powdered, then added to your
favorite foods.
Most packages of stevia have suggested guidelines on how to
use as a sugar substitute. Using too much stevia may make the
food taste bitter. Some brands use more steviosides to cut the
bitterness. As mentioned above, whole leaf stevia is about
30-45 times sweeter than sucrose whereas products such as
Truvia and PureVia may be up to 300 times sweeter than
sucrose.
Check the labels and try different brands until you find the one
you prefer. When substituting sugar with stevia, start slowly
until you find the amount that makes your taste buds fill with
delight. Be sure to note the changes on your favorite recipes.
Many of the brand names have recipes on their websites.
Below are some basic conversion guidelines.
- In recipes, use about a tenth of the recommended amount
of sugar.
1 packet of Truvia, PureVia or SteviaPlus = about 2
teaspoons of sugar.
1 ½ - 2 packets of Truvia, PureVia or SteviaPlus or 6
drops of -9 drops of SteviaClear liquid = 1 tablespoon of
sugar.
6 packets of stevia are equal to 1/4 cup of sugar.
cooked and baked foods. Keep in mind that Stevia does not
caramelize or brown as sugar does. For cookies, cakes and
brownies, you may wish to add a minimum of ¼ cup of sugar
and replace the rest of the sugar with stevia.
Some recipes such as fruit purees or yogurt may work best by
increasing the amount of liquid by 1/3 cup for each 1 cup of
sugar replaced with stevia.
To make powdered sugar or pie filling: blend together for 2-3
minutes: 1 Tablespoon of corn starch and 8 packets of stevia
sweetener.
Keep stevia on your counter or table as a sugar substitute.
Blend stevia leaves with other herbs to prepare a sweetened
herbal tea.
Stir stevia powder into a cup of your favorite tea. Liquid Stevia
comes in a variety of flavors to add to beverages.
Sprinkle stevia on top of a bowl of cereal, ice cream or yogurt
as a no-calorie sweetener.
GROWING STEVIA
Stevia is a perennial plant and grows to about 3 feet in height.
Although it produces many seeds, very few germinate.
Processing is simple, gather the leaves in the early morning.
Either pluck the leaves individually throughout the summer
and allow them to dry or harvest in autumn by cutting off the
roots and hanging the entire plant upside down until the leaves
are dry. Once the leaves are dried, they can easily be crushed
into a fine powder with a mortar and pestle. An extract can be
made by mixing the crushed leaves with water.
I was able to grow stevia in my Arizona garden and wonder
how it would do in other locations, indoors and outdoors. If you
have successfully grown and harvested stevia in areas outside
ts native territory, I’d like to hear from you!
| STEVIA A NATURAL SWEETENER by Theresa Crabtree |
Although saccharine was discovered as a sweetener
“accidentally” in 1878, it was not until the sugar shortage
during World War I (1914 – 1918) that saccharin became
popular as obesity and diabetes began to rise significantly,
saccharin once again gained popularity, this time for its
value as a low calorie sweetener.
In the U.S., Sweet’n Low, known as “the pink packet” is the
most commonly used brand name. Because it was the first
on the market, it tends to be the most well known and used
even though there continues to be much controversy over its
safety.
PRODUCT USES
Saccharin tablets are 300-500 times sweeter than table
sugar (sucrose) and is used to improve the taste of many
products including, diet foods and beverages, toothpaste,
medications such as cough syrup, candies and even some
cosmetics.
Saccharin has gained popularity with people who are trying
to lose weight because it has zero calories. Many diabetics
also choose saccharin because it does not convert to
glucose and is reported not to affect blood glucose or insulin
levels. However, lab results have shown that saccharin can
trigger the release of insulin in humans and rats, resulting in
changes of blood sugar levels.
Because of its bitter, metallic aftertaste, saccharin is often
blended with other sweeteners. The extremely toxic artificial
sweetener, aspartame, is commonly used to sweeten diet
sodas, however it has a relatively short shelf life and thus is
often blended with saccharin in case the soda is consumed
after aspartame’s sweetness has expired.
Unlike aspartame, saccharin when heated does not react
chemically with other ingredients. Researchers suspect that
many of the health issues reported by military personnel
serving in the Gulf War are a result of their consumption of
diet sodas that had reached high temperatures from being
stored in the sun, changing the chemical structure and
making these drinks extremely toxic.
SAFETY CONCERNS
Saccharin has been in use since 1878 and researched for
possible health hazards since 1907. Many may recall the
fervor of bad publicity about saccharin in 1977 as a result
the publication of a 1960’s study showing that high levels of
saccharin caused bladder cancer in lab rats. In 1977, the
FDA planned to ban the use of saccharin, however
Congress stepped in and placed a moratorium on the ban,
allowing its use to continue, but requiring a warning label of
its possible cancer-causing properties. Further research
showed that the bladder cancer in rats was not applicable to
humans due to differences in the way each metabolizes
saccharin. As a result, the mandated warning labels were
removed in 2001, yet many countries still ban the use or
regulate the allowable levels of saccharin.
Saccharin is a chemical compound, generally beginning with
toluene, which is commonly known as paint thinner! Many
believe that Saccharin is safe because it is reported to pass
through the digestive system unchanged and is excreted
through the kidneys. However, it is advisable for pregnant
women to avoid products containing saccharin because of
its unknown affect on fetuses. Like all other substances,
some people may have allergic reactions after ingesting
saccharin.
Sweet and Low, Sweet 'N Low, Sweet Twin, Necta Sweet, E954 by Theresa Crabtree |
High fructose corn syrup and products with distinctly different functions. Corn syrup, which is mainly glucose, is used as a non- sweet thickener. High fructose corn syrup, on the other hand, is made of almost equal portions of fructose and glucose and is used as a sweetener and is highly addictive. Have you wondered why so many foods contain HFCS? Food manufacturers add this product to get you addicted so that you will continue to buy their products. Fructose is a naturally occurring sweetener found in fruits and honey. |
The information below came from the following source:
To produce agave nectar, juice is expressed from the core of the agave, called the piña. The juice is filtered, then heated, to hydrolyze carbohydrates into sugars. The main carbohydrate is a complex form of fructose called inulin or fructosan. The filtered, hydrolyzed juice is concentrated to a syrup-like liquid a little thinner than honey and ranges in color from light to dark depending on the degree of processing. The syrup naturally contains quantities of iron, calcium, potassium and magnesium which contribute to the resulting color. An alternative method used to process the agave juice without heat is described in a United States patent for a process that uses enzymes derived from black mold (Aspergillus niger) to hydrolyze the polyfructose extract into fructose. A. niger fermentation is "generally recognized as safe" (GRAS) by the U.S. Food and Drug Administration (FDA). Composition Agave nectar consists primarily of fructose and glucose. One source gives 92% fructose and 8% glucose; another gives 56% fructose and 20% glucose. These differences presumably reflect variation from one vendor of agave nectar to another. Due to its fructose content and the fact that the glycemic index only measures glucose levels, agave nectar is notable in that its glycemic index and glycemic load are lower than many other natural sweeteners on the market. However, the extremely high percentage of fructose (higher than that of high-fructose corn syrup) can be deleterious and can trigger fructose malabsorption, metabolic syndrome, hypertriglyceridemia, decreased glucose tolerance, hyperinsulinemia, and accelerated uric acid formation. |
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