If_Sugar_is_bad_for_you__Are_Sugar_Substitutes_Better_Instead_

							Title:
If Sugar is bad for you, Are Sugar Substitutes Better Instead?


Word Count:
890


Summary:
Most of us love the sweetness that sugar adds to so many of our foods. But we always hear reports that say
sugar is not so good for us. So then, are there any good alternatives that we can use? This article looks at
several kinds of alternatives and gives you a report on each one.



Keywords:
healthy diet, glucemic index



Article Body:
Everyone knows that sugar is not a good part of a healthy diet and so many people are turning to sugar
substitutes in order to get their sweet tooth fulfilled, but, are these substitutes in reality better than sugar or
are there more things hidden under the surface of these “healthier” alternatives than meets the eye?
Let’s take a closer look at some of these substitutes and see which ones are better and which ones may be
better to avoid.


SUCRALOSE, sold under the name splenda, is useful as a one to one substitute for sugar. Sucralose is made
from sugar and is used to make splenda which tastes like sugar. Sucralose has no calories but does not
measure, look or act like sugar. Sucralose is 600xs sweeter than sugar so much less is needed for the same
sweetness. Sucralose is bulked up with maltodextrin, a carbohydrate derived from corn, giving it some
calories and making it look and act like sugar. This combination makes splenda. Splenda has 1/8 to 1/4 the
calories of sugar. We are told that all the sucralose consumed will be excreted unused but despite the
manufactures claims, sucralose is absorbed and metabolized by the body. The FDA’s “final rule” report says
that 11% to 27% of sucralose is absorbed in humans and the Japanese food sanitation council says as much
as 40% is absorbed.


SUCROSE is made from sugar beets or sugar cane. Not only does sucrose taste good, but it also gives you
quick energy as well. However, the downside to this quick energy burst is that when it’s gone, your body
wants another dose of sugar to keep the energy going. Taking in too much sucrose leads to excessive insulin
responses, which causes the excess carbohydrates to be stored in your fat cells. Because sucrose is a high-
glycemic (rapid release) sugar, you should substitute other sweeteners. Here are some other forms of sucrose
to avoid when looking at labels: raw sugar, brown sugar, invert sugar, turbinado, confectioner’s sugar, cane
sugar, crystallized cane juice.
ASPARTAME is about 200xs sweeter than sugar and there is a lot of concern over the safety of this
sweetener. It is made from two amino acids, aspartic acid and phenylalanine. Aspartame is marketed under
the names NutraSweet and equal and is found in a wide variety of prepared products. This sweetener is not
useful for cooking or adding to hot beverages.


MALTITOL, like all sugar alcohols does not promote tooth decay and has a taste and sweetness like sugar.
It does not raise blood sugar levels or insulin levels and is useful for diabetics. Like all sugar alcohols,
maltitol can have a laxative effect in some people.


SACCHARINE has been around for almost 100 years and is 200xs sweeter than sugar. It is produced from a
substance found in grapes. The human body cannot break it down, so it does not produce an insulin
response. It is most commonly found in soft drinks and sweeteners like sweet n low.


SORBITOL is a sugar alcohol which is found in numerous products, especially those that need to become
dry or hardened like candies or confectionaries. Sorbitol is often used in reduced calorie or light products.


HIGH FRUCTOSE CORN SYRUP is made from corn starch and has a high glycemic value which means it
will cause a large insulin response. There is some controversy over the safety of using large amounts of this
sweetener over time. High fructose corn syrup is found in numerous products and is not the same as a
product that contains fructose.


FRUCTOSE, also known as fruit sugar, is sweeter than table sugar and only 1/3 is needed as a sugar
substitute. Fructose is low on the glycemic index (slow release sugar) and so it helps control insulin
responses, keeping them low, which means it is good for diabetics.


DEXTROSE OR GLUCOSE, has a higher glycemic value than table sugar and on most glycemic indexes,
glucose is used to compare the value of other “foods” as glucose (which is actual blood sugar) has a faster
release into your system than most any other sugar or food item which will result in a very sharp rise in your
insulin levels. Diabetics should not use this sweetener. On labels it can also be called corn sugar.


LACTOSE, also known as milk sugar is about half way between sucrose and fructose on the glycemic
index. It is made from whey and skim milk and is used largely by the pharmaceutical industry.


HONEY, is an invert sugar formed by an enzyme from nectar. It is a combination of fructose, sucrose,
glucose and maltose and is a high glycemic sweetener so it should be avoided by diabetics who need to
control insulin. Unlike popular belief’s, honey only contains trace amounts of vitamins and minerals.


As you can see, some sugars and substitutes can be fine to use in place of table sugar but certainly NOT all
of them. For diabetics or people trying to control their insulin for fat loss, careful consideration must be
taken when using sweeteners or sweetened products. As for the rest of us, well, still we need to be aware of
what kind of sweeteners we consume as you cannot always rely on claims made by manufactures of some
sweeteners or products which contain sweeteners regarding there safety or health benefits.




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