Scary Substitutes
Sugar may be next on your list of food no-no’s, but beware when choosing a stand-in sweetener.
By Reed Parsell
Sure, cutting down on sugar is never a bad idea. Taking empty calories out of your diet, convincing yourself not to eat the third piece of birthday cake in one sitting, and safe guarding your chompers against cavities are all good reasons to forgo the addictive white stuff. Man-made substitutes, however, can do some real damage to your system. Whether you opt for agave, brown-rice syrup, or restrain your straight-up sugar intake to one slice of cake, be sure to go au naturel with your sweets. Here are a few non-sugars that warrant a second thought.
Aspartame:
This chemically produced product, up to 220 times sweeter than sugar, is commonly found under the brand name NutraSweet and is the most widely used artificial sweetener in the country. According to sweetpoison.com, aspartame can—unlike saccharin—break down as it is digested and deposit itself in any tissue. More than 90 adverse side effects have been linked to aspartame, including blindness, hearing impairment, severe tremors, personality changes, high blood pressure, and nausea.
Cyclamate:
In what perhaps was a portent of bad things to come, Cyclamate was discovered in the 1930s when a researcher picked up his cigarette from a table where he was working on a medication and noticed a sweet taste. The weakest of the sugar substitutes in terms of sweetness, it has been used to counter the bitter tastes of drugs and is used as a sweetener in more than 50 countries, but not the United States. The unproven fear is that it can contribute to the development of cancer.
Saccharin:
Around since the early 1950s, saccharin can be up to 500 times sweeter than sugar and is commonly found in toothpastes and dietary foods. It has been banned by some countries after lab tests indicated it could cause bladder cancer—but it’s still available in the United States.
Splenda:
Also known as sucralose, Splenda is made through the chlorinization of sucrose, is four times sweeter than Aspartame, and can be used in baking. An ingredient in Diet Coke and at least one Starbucks offering (its Frappuccino
Light Blended Coffee line), sucralose has been criticized by some as possibly causing long-term health problems, such as chronic immunological and neurological disorders.
Stevia:
Extracted and processed from herbs and shrubs in Latin America, this darling of many in the health-food industry is about 200 times sweeter than sugar. It has been widely used in Japan for more than a quarter-century. Studies have shown it is acceptable for use by diabetics, can lower blood pressure and has been known to reduce one’s appetite for tobacco and alcohol. In 1991, in what proponents of the sweetener allege was a decision triggered by sugar-industry lobbying, the Food and Drug Administration labeled stevia an “unsafe food additive” and limited its imports. Four years later, the FDA OK’d its use solely as a dietary supplement. Then in 2008, stevia received the FDA’s all-clear when it became Generally Recognized As Safe.
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Posted: Jun 17 2009 09:09AM By Sarah
Raw sugar is the way to go. Do that and cut out refined sugar from your diet. I would never turn to any sugar substitute. I think those are worse for you than regular sugar.
Posted: Jun 23 2009 05:15AM By Vivian
I've been using Stevia for many years and think it's a great sugar substitute. I used during my pregnancy and my baby is very healthy (some researches using animal tests resulted in birth defects.. one more reason to leave the animals alone..:)
Posted: Jun 26 2009 05:36AM By Stefanie
I think it is time to cut out the crystal light. Thanks for the information. Splenda has always worried me as far as health concerns go.
Posted: Jun 26 2009 10:44AM By Loyd
I was diagnosed with Type II Diabetes a couple of years ago and had to cut out sugar. However, I was completely unsatisfied with almost all sugar substitutes readily available (bad aftertaste). I discovered erythritol and have been more than happy with it. Now, apparently, it looks like it may make it into the mainstream, with Sobe making zero calorie Lifewater with it.
Posted: Jun 26 2009 11:09AM By Susan
I have heard that Splenda was "discovered" while developing an insecticide!
Posted: Jun 28 2009 09:29AM By PK
I have been using agave nectar for abount 4 years now...It has a low glycemic index, looks and tastes like honey, and is sweeter than honey...You don't need much and it is perfect for diabetics...You can also cook with it!...It can be bought in some regular grocery stores,,,It comes from a cactus plant...Now that's natural!
Posted: Jun 29 2009 10:42AM By SH
Through the years I've fought my desire for sweet foods, going "cold turkey" and switching to fake sweeteners. I hated Stevia. It never seemed to blend with the food -- just put a weird, bitter-sweet layer on top of whatever I was eating. I know that giving in to my love of sweets now ranks as a moral weakness, but I really don't care. I will sweeten my food as I like, with sugar, refined sugar, honey, whatever... (for the record, I'm not fat -- another moral weakness in today's world). If the world comes to an end because I put white sugar in my tea, then it'll just have to end.
Posted: Jul 01 2009 11:40AM By Bebe
Does anyone know of a good substitute for corn syrup?
Posted: Jul 01 2009 13:29PM By Ariela
Love agave! Saw a post about it on GirlieGirl Army and got totally addicted! They know their sh*t! http://www.girliegirlarmy.com
Posted: Jul 07 2009 09:56AM By chris
I use xylitol regularly in baking and love it. I've seen dome mixed reviews as to it's health properties though...everything from it's our "swwet salvation" to processed poison...thoughts?
Posted: Jul 08 2009 08:26AM By VeggieTart
I use turbinado sugar or evaporated cane juice crystals whenever possible. For liquid sweetener, I use agave nectar. It's also good in hot teas and tisanes. Bebe--you may want to try brown rice syrup, but it's not nearly as sweet as corn syrup or agave. However, it is very thick. Maple syrup might also do. I don't have an issue with xylitol--I have gum and mints made with it--but it is toxic for dogs, so if you bake w/it, don't let your dogs near it.
Posted: Jul 09 2009 16:14PM By SteveInAustin
Scientific studies show aspartame is safe. There doesn't appear to be any negative health consequences due to aspartame usage that are statistically significant. Many millions of people have drunk it in their diet drinks for decades now, yet they aren't any worse off for it. Or at least scientists haven't found anything so far. The people saying bad things about it are generally not credible and haven't produced any scientific evidence to support their claims. So then, it appears to me that this article is perpetuating a myth. - Steve
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