More on Sweetners!

Dr. Pain · 05-08-2002, 11:53 PM

http://www.mercola.com/article/aspartame/index.htm

http://www.holisticmed.com/aspartame/

Check out the links in the one above

http://www.mercola.com/2000/dec/3/sucralose_dangers.htm

Alway more too!

DP

cornfed · 05-09-2002, 12:03 AM

I love the stuff.

Seriously.

Dr. Pain · 05-09-2002, 08:01 AM

Sweetners, or INFORMATION?

DP

cornfed · 05-09-2002, 01:08 PM

LOL both, but I always take 1 of the 2 w/ a grain of salt

. Good read, w/o a doubt. I just don't like that everyone turns issues into a single variable equation when life never is

Fluid · 04-06-2003, 08:49 PM

What type of sweetner is Splenda?

Fluid

Dr. Pain · 04-06-2003, 08:51 PM

Derivative of sugar....I believe there are FYI's here?

DP

Fluid · 04-06-2003, 08:57 PM

I couldn't find sweetners in the FYI!

So basically:

aspartame = sweetnlow = BAD MOJO
sucralose = splenda = spikes insulin a little but not bad for you?

Fluid

Dr. Pain · 04-06-2003, 08:57 PM

http://www.ironmagazineforums.com/sh...hlight=splenda (Splenda?? WTF??)

Quote:

Originally posted by w8lifter
Sucralose is made from Sugar and is used to make Splenda which tastes like sugar. Sucralose, has no calories but also does not measure, look or act much like sugar. Sucralose is 600 x sweeter than sugar, so much less is needed for the same sweetness. To make it appear as a replacement for sugar, Sucralose is bulked up with Maltodextrin a carbohydrate derived from corn, giving it some calories but making it measure and act more like sugar. This combination is called Splenda. Splenda weighs 1/8 as much as sugar, has 1/4 - 1/8th the calories but lacks the volume sugar imparts to recipes.

Splenda is the 'marketing or brand' name, Sucralose is its chemical name. Splenda is supposedly chemically inert and we are told that all the Sucralose one consumes is excreted unused. The Maltodextrin (starch) is, of course, used as a 'weak' carbohydrate and is treated as such by the body. Splenda is heat stable at baking temperatures (like sugar and unlike Aspartame). Splenda is approved for use in the USA (1998), Canada (1991) and many other countries.

More info on sucralose

Dr. Pain · 04-06-2003, 08:58 PM

Quote:

Originally posted by w8lifter
Sugars:

Sucrose (table sugar):
Sucrose is usually made from sugar beets or sugar cane. It is useful for baking, not only for its flavor, but also for the texture it imparts to baked foods. Not only does sucrose taste good, but it gives you quick energy. However, there is an enormous downside to that sudden surge of energy. When it is gone, your body craves another “hit” of sugar to maintain the energy. Too much sucrose consumption, just like too much of any of the high-glycemic carbohydrates, leads to excessive insulin surges, which in turn causes the excess carbs to be stored in your fat cells. Because sucrose is a high-glycemic sugar, it is a good idea to substitute other sweeteners. When you are reading labels for sugar content, here are some other forms of sucrose to avoid: raw sugar, brown sugar, turbinado, invert sugar, confectioner’s sugar, cane sugar, crystallized cane juice.

High Fructose Corn Syrup:
This sweetener is manufactured from corn starch and has a high glycemic value; that is, it causes your insulin to surge. There is some controversy as to the safety of consuming 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 only fructose, which is a low-glycemic sweetener.

Fructose:
Fructose, also known as fruit sugar, is sweeter than table sugar. Use about one-third less when substituting it for table sugar. Not only do you use less of this sweetener, but it has another advantage. Its glycemic value is 20 (with glucose at 100), very low. Fructose metabolizes at a slow rate, helping to control insulin surges. It is recommended for diabetics and others seeking to control their carbs. Whey Low D is a newly developed product that adds lactose to the fructose, causing an even lower glycemic response than fructose alone.

Dextrose or Glucose:
Glucose has an even higher glycemic value than table sugar. On many glycemic indexes, glucose is used as the benchmark for “100”. On labels it can also be called corn sugar. Always avoid this sugar to control your carbs (and your insulin).

Lactose:
Also known as milk sugar, lactose falls about halfway 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:
Honey is an invert sugar, formed by an enzyme from nectar. It is a combination of fructose, sucrose, glucose, and maltose and is not a low-glycemic sweetener. If you are controlling your insulin, stay away from this treat. Contrary to common "wisdom", honey contains only trace amounts of minerals and vitamins.

Polyols:
Also known as sugar alcohols, polyols are found naturally in fruits, but also are manufactured commercially. Xylitol has the same sweetness as sucrose; sorbitol, maltitol, and mannitol as half as sweet as table sugar. Sugar alcohols are useful for diabetics and those who are controlling their insulin because of their low glycemic response. These sugar alcohols are found in a number of “sugar free” products. Their main drawback is that they can have a laxative effect when consumed in excess amounts in some people. Exercise caution when trying these products until you see how your own body reacts. Sugar alcohols usually end in the letters "tol" on the label. Isomalt is a sugar alcohol that is an exception.

Alternative Sweeteners

Acesulfame potassium (K):
Useful for diabetics and more than 200 times sweeter than table sugar, acesulfame K holds up well under the heat of cooking and baking. Its brand name is Sunett. The body cannot metabolize this sweetener, and it is excreted in the urine. By itself it can leave a slight aftertaste, but has a nice synergistic sweetening effect when combined with other sweeteners. You can find this sweetener under the brand, DiabetiSweet, where it is combined with Isomalt, making it a nice choice for cooking and baking. Acesulfame K is found in numerous products. It has a long shelf life.

Agave Nectar:
Also labeled as agave syrup, this sweeter has been used for generations to produce tequila. It is more than 90% fructose and is very low on the glycemic index. When substituting this natural form of fructose for table sugar, use about 30% less. It can be substituted one for one for fructose. It is especially useful to add a small amount of agave when cooking with Splenda to offset some of Splenda’s aftertaste and to improve texture of your recipe. It is a very helpful choice for a controlled carb diet.

Aspartame:
Also about 200 times sweeter than sugar, there is a great deal of controversy over the safety of this sweetener. It is made from two amino acids, aspartic acid and phenylalanine. Aspartame, also marketed under the names Nutrasweet and Equal, is found in a wide variety of prepared products. This sweetener does break down when heated and is not useful for cooking or adding to hot beverages.

Maltitol:
Like all sugar alcohols, maltitol does not promote tooth decay. Maltitol has a taste and sweetness similar to table sugar. It does not raise blood glucose (and insulin) levels and is useful for diabetics and low-carbers. Because of its high melting point and stability, it is a particularly helpful choice when making candies. It can also give a creamy texture to foods. Like all sugar alcohols, maltitol can have a laxative effect in some individuals.

Saccharine:
This sweetener has been around for close to a hundred years and is 200 time sweeter than table 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 often found in soft drinks and in sweeteners like Sweet ‘N Low. It can be useful in recipes like salad dressings and punch, which do not depend on the volume and texture provided by normal sugars.

Sorbitol:
This sugar alcohol is found in a number of products, especially those that need to become dry or hardened, like candies and confectionaries. Like other sugar alcohols, it does not contribute to tooth decay. Sorbitol is often used in “reduced calorie” and “light” products. Excess consumption may have a laxative effect.

Stevia:
This South American plant has also been called the honeyleaf. Although not approved as a sweetener by the FDA, stevia has been safely used in Japan for the purpose of sweetening for about 25 years. It has only been approved as a food additive in the United States. Stevia products are not standardized, and not all are of the same quality. The pure white powdered extract has the least aftertaste. When using stevia, combine it with at least one other sweetener for better results. Stevia is stable to 400 degrees F, so it holds up well when cooking. However, it will not add texture to baked goods.

Sucralose:
Sold under the brand name of Splenda, sucralose is useful as a one to one substitute for table sugar. It is stable when heated and does not break down in cooking. However, I feel you do lose a little of the texture in some baked goods. For some people, it also has a slight aftertaste. Because of this, I often substitute a small part of the Splenda with fructose, agave, or Whey Low D. Sucralose does not promote tooth decay.

http://www.shakeoffthesugar.net

Dr. Pain · 04-06-2003, 09:03 PM

Quote:

Originally posted by Fluid
I couldn't find sweetners in the FYI!

So basically:

aspartame = sweetnlow = BAD MOJO
sucralose = splenda = spikes insulin a little but not bad for you?

Fluid

Actually, Aspartame is the blue packets....= Nutrisweet = Bad

Sweetnlow is the pink packets = Sodium or Calcium Saccharin = bad for rats fed their bodyw8 of this stuff, but not as bad as Aspartame

So you have to ask youself Mr. Anderson....why the hell you didn't take the 'pink' pill

Of course this isn the space of ALL SWEETNERS ARE BAD!

Yanick · 04-06-2003, 09:03 PM

Quote:

Originally posted by Fluid
I couldn't find sweetners in the FYI!

So basically:

aspartame = sweetnlow = BAD MOJO
sucralose = splenda = spikes insulin a little but not bad for you?

Fluid

sweet n low = sacharrin

Fluid · 04-06-2003, 10:09 PM

Thanks DP/Yanick, maybe that link in the sticky post should be renamed "Sugars and Sweetners"?

Fluid

Dr. Pain · 04-07-2003, 07:49 AM

Good Idea..I'll get my people right on that!

DP

lina · 04-07-2003, 08:07 AM

I'm hooked on Splenda/Sucralose but after reading that Mercola article I'd have to think about those symptoms that those people are having.

Stevia
I have a box of Stevia in my pantry but I don't like it as much although that is supposed to be the best/safest. A natural herb/plant in S. America of which the leaves are used as a sweetener.

http://www.stevia.net/

cornfed · 04-07-2003, 11:03 AM

There is nothing wrong w/ aspartame, dammit!

there are no FACTS to support any of the (-) shtuff said about it, and on a side note... if there was a reasonably attainable toxic dose, I'd have passed it up and died by now. Do you buy into all the hype put into Nitrotech, Hydroxycrap or Celltech advertising? No. Then why do you buy into this? there is nothing more factual or objective to it.

Robboe · 04-07-2003, 11:49 AM

Quote:

Originally posted by cornfed
There is nothing wrong w/ aspartame, dammit!

Sure there is.

If you drink a 2 litre bottle of it...

cornfed · 04-07-2003, 12:19 PM

true... a 2L bottle of 16.9M apartame may cause a overload, but yeah...

Robboe · 04-07-2003, 02:19 PM

But unlikely in a small dose in a can of diet coke or the like.

05-08-2002, 11:53 PM	#1
Dr. Pain Join Date: Feb 2002 Location: Get the Duct Tape...I'm Ripped Again! Posts: 11,239	More on Sweetners! http://www.mercola.com/article/aspartame/index.htm http://www.holisticmed.com/aspartame/ Check out the links in the one above http://www.mercola.com/2000/dec/3/sucralose_dangers.htm Alway more too! DP

05-09-2002, 12:03 AM	#2
cornfed Sweet 'lil Innocent Mod Join Date: Jan 2002 Location: serenity now insanity later Posts: 1,802	I love the stuff. Seriously. - "If I ever run into Dave Grohl, I'm gonna kick his fuqqin' ass... because he sucks and he wrote this cheese-dick song for Ozzy that I have to fuqqin' play on and I'll never forgive him for that. Foo Fighters is a fuqqin' candy-ass girl band but you've got that mother-fuqqer submitting songs [for the album], and those douchebags from the Offspring, too." "...Dave Grohl? Fuq Dave Grohl! ...you're getting this guy to write songs for Ozzy? Just because he played drums for fuqqing Sh!tvana?" --- Zakk Wylde --- ---Dimebag Darrel RIP---

05-09-2002, 01:08 PM	#4
cornfed Sweet 'lil Innocent Mod Join Date: Jan 2002 Location: serenity now insanity later Posts: 1,802	LOL both, but I always take 1 of the 2 w/ a grain of salt . Good read, w/o a doubt. I just don't like that everyone turns issues into a single variable equation when life never is - "If I ever run into Dave Grohl, I'm gonna kick his fuqqin' ass... because he sucks and he wrote this cheese-dick song for Ozzy that I have to fuqqin' play on and I'll never forgive him for that. Foo Fighters is a fuqqin' candy-ass girl band but you've got that mother-fuqqer submitting songs [for the album], and those douchebags from the Offspring, too." "...Dave Grohl? Fuq Dave Grohl! ...you're getting this guy to write songs for Ozzy? Just because he played drums for fuqqing Sh!tvana?" --- Zakk Wylde --- ---Dimebag Darrel RIP---

04-07-2003, 11:03 AM	#15
cornfed Sweet 'lil Innocent Mod Join Date: Jan 2002 Location: serenity now insanity later Posts: 1,802	There is nothing wrong w/ aspartame, dammit! there are no FACTS to support any of the (-) shtuff said about it, and on a side note... if there was a reasonably attainable toxic dose, I'd have passed it up and died by now. Do you buy into all the hype put into Nitrotech, Hydroxycrap or Celltech advertising? No. Then why do you buy into this? there is nothing more factual or objective to it. - "If I ever run into Dave Grohl, I'm gonna kick his fuqqin' ass... because he sucks and he wrote this cheese-dick song for Ozzy that I have to fuqqin' play on and I'll never forgive him for that. Foo Fighters is a fuqqin' candy-ass girl band but you've got that mother-fuqqer submitting songs [for the album], and those douchebags from the Offspring, too." "...Dave Grohl? Fuq Dave Grohl! ...you're getting this guy to write songs for Ozzy? Just because he played drums for fuqqing Sh!tvana?" --- Zakk Wylde --- ---Dimebag Darrel RIP---

04-07-2003, 12:19 PM	#17
cornfed Sweet 'lil Innocent Mod Join Date: Jan 2002 Location: serenity now insanity later Posts: 1,802	true... a 2L bottle of 16.9M apartame may cause a overload, but yeah... - "If I ever run into Dave Grohl, I'm gonna kick his fuqqin' ass... because he sucks and he wrote this cheese-dick song for Ozzy that I have to fuqqin' play on and I'll never forgive him for that. Foo Fighters is a fuqqin' candy-ass girl band but you've got that mother-fuqqer submitting songs [for the album], and those douchebags from the Offspring, too." "...Dave Grohl? Fuq Dave Grohl! ...you're getting this guy to write songs for Ozzy? Just because he played drums for fuqqing Sh!tvana?" --- Zakk Wylde --- ---Dimebag Darrel RIP---

05-09-2002, 08:01 AM	#3
Dr. Pain Join Date: Feb 2002 Location: Get the Duct Tape...I'm Ripped Again! Posts: 11,239	Sweetners, or INFORMATION? DP

04-06-2003, 08:49 PM	#5
Fluid Registered User Join Date: Dec 2002 Location: USA Posts: 60	What type of sweetner is Splenda? Fluid

04-06-2003, 08:51 PM	#6
Dr. Pain Join Date: Feb 2002 Location: Get the Duct Tape...I'm Ripped Again! Posts: 11,239	Derivative of sugar....I believe there are FYI's here? DP

04-06-2003, 08:57 PM	#7
Fluid Registered User Join Date: Dec 2002 Location: USA Posts: 60	I couldn't find sweetners in the FYI! So basically: aspartame = sweetnlow = BAD MOJO sucralose = splenda = spikes insulin a little but not bad for you? Fluid

04-06-2003, 10:09 PM	#12
Fluid Registered User Join Date: Dec 2002 Location: USA Posts: 60	Thanks DP/Yanick, maybe that link in the sticky post should be renamed "Sugars and Sweetners"? Fluid

04-07-2003, 07:49 AM	#13
Dr. Pain Join Date: Feb 2002 Location: Get the Duct Tape...I'm Ripped Again! Posts: 11,239	Good Idea..I'll get my people right on that! DP

04-07-2003, 08:07 AM	#14
lina It's a Wonderful Life!!! Elite Member Join Date: Apr 2002 Location: Lounging around... Posts: 2,797	I'm hooked on Splenda/Sucralose but after reading that Mercola article I'd have to think about those symptoms that those people are having. Stevia I have a box of Stevia in my pantry but I don't like it as much although that is supposed to be the best/safest. A natural herb/plant in S. America of which the leaves are used as a sweetener. http://www.stevia.net/

04-07-2003, 02:19 PM	#18
Robboe Designer Supplements Join Date: Dec 2000 Location: Newcastle Posts: 5,141	But unlikely in a small dose in a can of diet coke or the like. Being held down by The Man

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