| 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 and bleaching processes destroy vital nutrients and enzymes, making them acidic and toxic to the body. 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 honey, the heat used in processing kills the healthy enzymes, making it acidic. Use in baked goods, on toast and hot cereal. Use 1/2 as much as sugar requirement in recipes. Do NOT give honey to children under the age of 2 years due to possible allergic reactions. 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.
glucose and fructose. Table sugar mainly comes from sugarcane or sugar beets but also occurs naturally in fruit, honey, 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.
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 sugar and sugar substitutes. These additives 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. |
To read the entire article, please go to: http://articles.mercola. com/sites/articles/archive/2000/01/09/killer-sugar-suicide-with-a-spoon- sugar-dangers.aspx There are 5 classes of simple sugars which are regarded by most nutritionists as "Harmful" to ideal health and optimal athletic performance when prolonged consumption in amounts above 15% of the carbohydrate calories are ingested. Sucrose, fructose, honey, and malts are the classes reviewed in order of the real and present dangers they impose on our health and therefore physical performance. Sucrose Class: Public Enemy #1! Sucrose is found in almost all processed foods such as plain table sugar, dextrose, raw natural sugar, blackstrap molasses, maple syrup, or sorghum molasses. Taken from sugar beets or sugar cane, this disaccharide is composed of glucose and fructose. Because it contains NO vitamins or minerals it must rob them from the body in which it is assimilated, (like a parasite leaching the "life" from its victim). Dextrose, D-glucose monohydrate, is a monosaccharide known as glucose, and comes from the hydrolysis of cornstarch, and is found as a prime ingredient in many processed foods. Dextrose is mentioned in the Sucrose Class because it acts very much like the vitamin-mineral parasite, sucrose; in order to be assimilated after digestion, it must rob the body of its valuable micronutrient stores. Raw or Natural Sugar is a white sugar that is also mostly sucrose. While it costs more than sucrose, raw/natural sugar is 96% less-processed sucrose, as compared to the purified/bleached table sugar's 99% sucrose content. The empty calories from this so-called natural product perform exactly the same as sucrose. Blackstrap Molasses is made from the "liquid leftovers" of processed table sugar (sucrose). It does contain small amounts of iron, calcium and B vitamins, but this token "good" is offset with 65% sucrose content. An extraction process performed on sorghum stalks makes Sorghum Molasses. Unless this molasses product is enzyme treated and heated, it will ferment very rapidly. However, this process "kills" the small amount of vitamins and minerals which pass through the initial extraction process, allowing only a small amount of dietary iron and pesticide spray to as a companions to its "sweet" 65% sucrose solution. Maple Sugar or Syrup also contains 65% sucrose content. Several processing techniques cause lead contaminates: such as boiling the maple sap in lead buckets, which allows lead to leach into the syrup or sugar-finished product for market. Formaldehyde pellets placed in the sap holes in maple trees to keep the sap flowing often leach into the sap and the final product. Other "nasties" found in maple syrup/sugar products are chemical anti-foaming agents, polishing chemicals, and animal fats. Add cooking the sap over oil fires in lead buckets and your final product becomes a delectable sweet-tasting yummy laced with poisons! (Not all collectors of maple syrup use these methods.) Fructose Class: A Not-So-Distant #2 Fructose is "natural" only when found in fresh fruits that contain all the enzymes, vitamins, and minerals to effectively assimilate it as a rich nutrient for human consumption. About 20 times sweeter than table sugar, processed fructose is used as an additive to sweeten all sorts of packaged foods. Without enzymes, vitamins, and minerals, it, like the sucrose class, robs the body of its micronutrient treasures in order to assimilate itself for physiological use. As a sweetener additive, enzymes are added to corn syrup starch, which produces "High Fructose Corn Syrup"(always check ingredient lists on all labels). Fructose does not raise blood sugars significantly, but does raise blood serum triglycerides significantly! As a left-handed sugar, fructose digestion is very low. For complete internal conversion of fructose into glucose and acetates, it must rob ATP energy stores from the liver. Processed, metabolized, and converted to small glycogen stores (by the liver for itself and the muscles) digestion is hindered, blood serum triglycerides are raised, body stores of vitamins, enzymes, minerals, and liver stores of ATP are scavenged from the body so that the "eater" my enjoy a moment of sweet taste. Honey Class: A Surprise #3 Even "Natural Honey" May Only Befriend The Bees! It is no wonder that the honey bear is the only animal found in nature with a problem with tooth decay (Honey decays teeth faster than table sugar)! Honey has the highest calorie content of all sugars with 65 calories per tablespoon, compared to the 48 calories found in table sugar! The increased calories are bound to manifest increased blood serum fatty acids, and weight gain, on top of the likelihood of more cavities. Pesticides (carcinogens) used on farm crops and residential flowers have been found in commercial honey. Honey can be fatal to an infant whose immature digestive tracts are unable to deal effectively with Botulinum Spore growth. What enzymes or nutrients raw honey contains are destroyed by manufacturers who heat it in order to give it a clear appearance for enhancing $ale$. Some beekeepers feed their bees sugar water for enhanced production and flavor, while others add sugar syrup to the product for the same ridiculous reason. The Three "Tols": Xyli, Sorbi, & Manni #4 Xylitol is considered to be a carbohydrate alcohol. While it has nearly the same amount of calories as sucrose, it metabolizes in a dissimilar manner and may be used safely for diabetics and hypoglycemics. Bacterial salivary organisms do not feed, grow or ferment on xylitol as they do on other simple aforementioned sugars. Sorbitol and Mannitol are industrial sweet alcohols made from hydrogen and commercial glucose, extracted from corn sugar. Slow absorption makes them attractive for use in "sugar-free" gums and candies. Both are known to nourish and increase the count of mouth bacteria, namely Streptococcus Mutans that tend to stick to the teeth. When other sugars are eaten, these bacteria proliferate, manifesting the perfect chemistry for increasing the rate of tooth decay beyond the normal rate. While research has not documented this conjecture, some believe that carcinogenic or mutagenic properties may be consistent with the behavior of this altered nutrient. Perhaps the stomach has already testified to this: gastric distress, diarrhea, or laxative effects, as each 1-2-3 will result with prolonged or high dietary intake. Malt Syrup Class: Last And Least, #5. Most Malt Syrups added for sweetening flavor do elevate blood sugar/triglycerides response. Many rice syrups, rice honey, and other malt sugars have significant amounts of glucose, maltose, and corn syrup ADDED to heighten their sweetness index. Unfortunately, such formulation creates a blood serum response similar to sucrose and "robs" vital enzymes, minerals, and vitamins from the body for digestive assimilation. Only 100% Barley Malt Syrup has a minimal effect on internal healthy physiology, but its expense may be prohibitive for most. Simple sugars in reasonably lenient amounts are safe sugars IF they have enough fiber, enzymes, and vitamins/minerals to moderate their effect on absorption, blood chemistry, and viable assimilation into the energy cycle in order to support both health and dynamic muscular development. |
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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 face of
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 and
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.
**********************************************************
- Sucralose Side Effects and Dangers
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)
• Stevia -- From a South American plant. It's 300 times
sweeter than sugar, so use sparingly (SunnyDew)
• Maple Syrup
• 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 ******************************************************************** |
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. |
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
metabolizes this super sweet substance, there is no effect on
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 its
native territory, I’d like to hear from you!
| STEVIA A NATURAL SWEETENER Brand Names: Truvia, PureVia, SweetLeaf by Theresa Crabtree |
Although saccharin 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
a sugar substitute. After the advent of processed foods, when
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
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.
| Saccharin Sweet and Low, Sweet 'N Low, Sweet Twin, Necta Sweet, E954 by Theresa Crabtree |
High fructose corn syrup and corn syrup are different 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. Fructose is a naturally occurring sweetener found in fruits and honey. |