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Real Choices With Artificial Sweeteners
In the past three decades obesity rates have doubled, so it’s no surprise that sugar substitutes have gained in popularity. There is a trade off for zero calorie sweeteners, however, and it may overshadow the apparent benefits.
Aspartame was developed in the 1960s, and has since been linked to several health conditions. In fact, aspartame accounts for 75% of all adverse reactions to food additives (Anrig 27)! Despite the volume of evidence of the dangers of using aspartame, many governments have deemed 40 milligrams per kilogram of body weight to be acceptable for daily intake.
Aspartame Foods and Children
The increase in childhood obesity has spawned an increase in the use of artificial sweeteners in many foods marketed to children. The dangers of some of these “sugar free” foods outweigh the risk of fat. Aspartame is an excitatory amino acid, which is something the brain needs. Consequently it is readily allowed to cross the blood-brain barrier, which protects the brain from harmful substances. The blood-brain barrier is not fully developed in childhood, which raises the concern that too much aspartame may enter the brain.
Sucralose (Used In Splenda)
Sucralose is advertised as being made from sugar, which allows it to avoid some of the bad press that other artificial sweeteners have received. The thought was that it is not metabolized by the body and therefore has no calorie value, making it a safe sugar alternative. Recent research, however, has shown that up to 15% of it can be absorbed into fat cells (Anrig 28).
Saccharin (Used In Sweet ‘n Low)
Discovered in 1879 by Johns Hopkins researchers, saccharin’s initial appeal was its ability to sweeten foods without causing a glucose reaction. In 1977, however, studies indicated saccharin caused cancer in lab mice, requiring a warning be added to all foods containing it.
Others have defended it, saying that it’s such a weak carcinogen that it affecting lab mice is not significant in its effect on humans. This logic seems faulty, however, as even a weak carcinogen in an unnecessary additive can pose equally unnecessary risks to the general public. Why defend something negative with the argument, “It’s only a little bit bad, which makes it okay.”
Safe, Natural Sweeteners
Stevia is one of the very few low-calorie sweeteners made from a plant, as sugar is. An all-natural sweetener is anything that is sweet in its natural form without having to be chemically altered.
Don’t mistake corn syrup for all-natural, however. The name implies it comes from a plant, making it sound safe. High fructose corn syrup is far from all natural.
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Source:
Anrig, Dr. Claudia. “Nothing Sweet About Artificial Sugar.” To Your Health Magazine. 1 11 2011: 26-29. Print.
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