A Closer Look at Common Sweeteners

Think artificial sweeteners are just those little packets often seen coffee shops? The reality is, many of us are consuming these sweeteners every day, often without realizing it. From granola bars to protein powders, artificial sweeteners are hidden in a wide range of processed foods, including but not limited to baked goods, sodas, juices and dairy products.

In our last article, we touched briefly on the differences between artificial sweeteners and sugar; so today we will go a bit deeper into the different types of sweeteners, what to look out for, and the do’s and don’ts when reaching for something sweet. 

Many people think that artificial sweeteners are those little packets seen in coffee shops – an alternative to table sugar to add to your coffee or tea. The reality is, that many of us are consuming these sweeteners on a daily basis, often without realizing it. That’s because artificial sweeteners are added to a wide range of processed foods, from granola bars to protein powder, baked goods to sodas.

sweet

So how did these come to be? Let’s start at the beginning.

Saccharin

The first artificial sweetener to be created, Saccharin was discovered in 1879 at Johns Hopkins University by a professor of chemistry who was working on coal-tar. If you’re not familiar with coal tar, it’s the by-product created when coal is carbonized to make gas. Fast forward 140-odd years and saccharin is now used in dozens of food products.

So, what’s so bad about this sweetener? It has been linked to several allergic reactions, skin rashes, headaches, and diarrhoea. Not to mention the increased risk of bladder, vascular, and lung cancer.

On food ingredients lists, saccharin may be labeled as “sodium saccharin”, “calcium saccharin” or “acid saccharin”.

Sucralose

Just like saccharin, this was also discovered by accident. Only this time it was discovered by chemists who were trying to create insecticide. Sucralose was approved as a general-purpose sweetener in the USA by the FDA in 1999. Given its origins, it’s perhaps not surprising that once sucralose is ingested, it is basically unrecognizable by the body as food. Some studies have indicated that with regular long-term use, your gastrointestinal system may absorb the chlorinated molecules of sucralose, potentially leading to skin rashes, imbalances in gut microflora, headaches, and bladder issues. Sucralose is sold under the brand name Splenda. 

Aspartame

Yet another accidental discovery, aspartame was created by a chemist who was initially testing an anti-ulcer drug. It is now considered by many to be the most dangerous sweetener. Studies with mice have shown chemical overstimulation of neural cells, leading to impaired memory and increased brain oxidative stress.

Aspartame is made from aspartic acid and is available commercially as “aspartame” and often combined with sucralose. It is also sold under the brand names NutraSweet and Equal.

While it’s important to be aware of the potential risks of the sweeteners discussed above, the good news is it’s not all doom and gloom.

Introducing Stevia…

This natural sweetener wasn’t found in a chemistry lab. Instead, it is derived from the leaves of a South and Central American shrub that is now grown all over the world, even as potted house plants. Stevia can be taken in its natural leaf form (added to tea) or dried and powdered. The process of drying the leaf enables steviol glycosides to be isolated – and this is where the ‘sweetness’ comes from. Evidence shows that stevia may also act as an insulin sensitizer that could aid glucose tolerance and clearance after a meal. The Japanese have even used stevia for decades to help people suffering from type 2 diabetes.

TIP TO CONSIDER: Some stevia sweeteners mix steviol glycosides with sucralose in the form of dextrose, or sugar alcohols. It is important to make sure you are only using pure unadulterated stevia.

We use stevia in its natural form of steviol glycosides in our Zupafood Range, plus fruit extracts as a natural flavor boost to make them taste great.

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If you feel confused with the names of the sweeteners, here is a simple guide you can use while doing the groceries. We hope you find it helpful! 

guide

References:

  1. History of saccharin: http://todayinsci.com/F/Fahlberg_Constantin/FahlbergConstantin-Saccharin.htm
  2. For more on artificial sweeteners: http://www.sugar.org/other-sweeteners/artificial-sweeteners/
  3. For more on aspartame effects on memory and oxidative stress in mice: http://www.ncbi.nlm.nih.gov/pubmed/23280025
  4. For more on damaged hypothalamic neuros in adult mice: http://www.ncbi.nlm.nih.gov/pubmed/10802387
  5. For information on the safety of stevia:
  6. http://www.organiclifestylemagazine.com/issue/13-is-stevia-safe/
  7. More on increase of insulin sensitivity by stevioside: http://www.ncbi.nlm.nih.gov/pubmed/16278783

 

2 Responses

Have you ever researched the product "Just Like Sugar"?  I would be interested to read your thoughts about using that as a sugar replacement. Link to ingredients:  http://www.justlikesugar.com/1923-2/.

Jim March 17 2015

Hi Jim,

That product certainly does look interesting! I had not heard of it – so thank you for bringing it to my attention.

The ingredients in the product do look good and I am curious as to how it would taste! I just wish they provided more information on their website; for example, how they manufacture their orange peel. They also mention natural calcium but don’t give any more information on the form of calcium, or the amounts of each ingredient used.

In my opinion, the best companies are those that are transparent and open about the products they sell. It certainly looks like a promising product and if you are considering trying the product out, I recommend contacting them directly to get such information. It is so important to do our research!

In good health,

Madelynn

Customer Relations March 17 2015

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