MedicalConspiracies- A Guide To Natural and Artificial Sweeteners

A Guide To
Natural and Artificial Sweeteners:
Finding Healthy Snacks

For a guide to natural and artificial sweeteners in use in today's current marketplace, an alphabetical listing follows explaining each type and its general basic uses.

What happened to the days when sugar used to be sugar?

Now it seems there is so many types of sweeteners used in manufacturing healthy snacks - or sometimes unhealthy - how do we keep them all straight? This guide will help.

Agave Nectar - see Blue Agave

Aspartame - sold as Nutrasweet or Equal
Aspartame is an artificial sweetener which is 180 times sweeter than regular granulated sugar.

It is commonly used in food products that are not cooked (such as soda, instant breakfast drinks, gelatin etc.) or foods that are sweetened after the cooking process is over (cocoa mixes, instant coffee or teas). Aspartame is not suitable for cooking and baking as it loses its sweetening power at high heat.

After breaking down to its component parts in our system, one of the amino acids present is known as phenylalanine. Any person with the inherited disorder called phenylketonuria must not ingest this product for health reasons. Therefore it is mandatory in many countries that the label does get marked as a source of phenylalanine.

Currently, much controversy surrounds this sweetening agent.

Late 2010 it was discovered this brand of sweetener has been manufactured from a genetically modified form of bacteria almost exclusively since its introduction to the market. Only problem, this form of chemically altering the physical components has never been truly proven as safe for human consumption.

Another problem, with ingestion of enough sweetener just in only 2 diet sodas per day, there is an increase in up to 500% of your current waist size. This is because the sweetener itself has been proven to actually increase the appetite on many people, thus them eating more than would commonly be their usual.

Finally, a final by-product of the chemical reaction during production is showing formaldehyde has been made. This substance is a known cancer-inducer in both animal and human studies.

Research has been conducted extensively on its safety for human consumption but conflicting results lead many to believe it should be avoided until further notice.

Acesulfame Potassium or Acesulfame K - sold as Sunette or Sweet One
This is a zero calorie artificial sweetener which is 180-200 times sweeter than granulated sugar. There is a slight metallic taste when used in high concentrations, but many companies use it in conjunction with other elements to help mask this problem.Again much controversy surrounds its safety for human consumption.

Barley Malt
Barley malt is a thick, malt-flavored syrup made from sprouted barley. It is dried and then cooked with water to be used as a sweetener. It is easier on blood sugar levels (to prevent spikes) but it is very expensive so it has a limited use for many people.

Blue Agave or Agave Nectar
Blue Agave is much newer to today's market. This all-natural sweet nectar comes from the core of the blue agave plant. It is gaining momentum in use by diabetics as it does not metabolize into any blood sugar spikes for most diabetics. It also is very low calorie, has a rating of almost zero on the glycemic scale, is non-allergenic, 100% organic and leaves no stomach or digestive upset like many other sweeteners.

Currently there is three forms available:

• Light nectar -this has a mild neutral sweet flavor
• Amber Agave -has a slightly sweet caramel flavor
• Dark Agave -has a deep caramel flavor

This liquid is used mainly for beverages and smoothies (use 1 tsp/cup liquid), or in salad dressings and sweet sauces for fruit or meats.

Many people have found it makes a great substitute in baked goods as well with the following changes. (use 3/4 cup agave for every 1 cup sugar in recipe. Reduce all the other liquids in your recipe by one-third. Lower the oven temperature by 25 degrees and add 10 minutes to the baking time)

It is packaged also for general table top use.

Now all of the above is only true if you can find a source that boils their agave down to a reduction. This end product is then used as a sweetener.

Unfortunately, most of the agave on today's store shelves has beenprocessed the same way as high fructose corn syrup does. Added enzymes and other chemicals are used in a modern factory processing environment which ultimately takes the natural blue agave and changes it into a starch known as fructose. The finished agave is therefore up to70% to 90% fructose upon completion.

So although this may sound wonderful to the diagnosed diabetic, fructose is never metabolized in the digestive system. It races straight for the liver where it is metabolized as a fatty-liver substance, thus clogging up the liver. Ultimately an increase in triglycerides and insulin resistance is the final result, both indicators for diabetes and heart disease.

Fructose levels currently are running much too high, just like high fructose corn syrup, in many people in today's market. It is recommended that the human body should not receive more than 25 grams of fructose per day. Even using pure and natural, organic agave, this is difficult because of the high concentrations of natural fructose contained within processed agave.

Brown Rice Syrup
Close to barley malt, brown rice syrup is relatively unrefined in production. It is simply made by taking the whole sprouted barley or the enzymes from sprouted barley and adding it to cooked brown rice.

Brown Sugar
Brown sugar is a combination of molasses and regular white sugar. It is sold as two varieties: light brown or dark brown sugar. The difference is in the amount and type of molasses used to obtain the color and flavor.

Coconut Palm Sugar - See Palm Sugar

Confectioner's Sugar or 10X or 6X
Confectioner's sugar is generally used in the bakery or confections industry. 10X sugar is made by pulverizing white sugar. Cornstarch is then added to prevent the formation of lumps.

Corn Sugar
See High Fructose Corn Syrup.

Corn Syrup
Corn syrup is a highly-refined and quick absorbed light colored syrup which is derived from corn. It is commonly sold under the Karo syrup label. Corn syrup is also known as high fructose corn syrup(HFCS). It is widely used in the manufacturing industry because of its ability of being intensely sweet but still inexpensive. Many individuals with autistic, hyperactivity or ADHD disorders are recommended to shy away from this sweetener. Consistent use seems to make these conditions more prevalent.

New on the horizon as of the year 2010, the National Corn Refiner's Assn. has requested permission of the FDA in the United States to change the name of HFCS to corn sugar. Start watching labels for these two words and know corn sugar is the same as HFCS.

Cyclamate
Cyclamates are an artificial sweetener used in some parts of the world. This product was banned in the United States in 1969 by the Food and Drug Administration. It's brand name was Sucaryl when it was sold in this country. Sucaryl was noted for having a very unplesant aftertaste but it was not as bad as the intensity of Acesulfame K or Saccharin. It is the least expensive of all artificial sweeteners whether it is in liquid or tablet form.

Date Sugar
Date sugar is simply ground up dehydrated dates. The taste and appearance is similar to regular sugar but it is not as sweet. This form of sugar is most often used in baked goods as a direct replacement for sugar.

Demerara Sugar
Demerara sugar is pressed sugar cane, steamed to a thick liquid form and then dried to coarse crystals. It retains the pale golden color of raw sugar cane after processing. Demerara therefore has large amber crystals with a crunchy texture. It is commonly used for cakes, cookies and cereals. It also makes an ideal topping for baked goods because of its sparkling texture. This is a pure form of natural sugar.

Dextrose
Dextrose,or corn sugar, is a form of glucose which is obtained from cornstarch. It is a common ingredient used in the manufacture of food products.

Erythritol
Erythritol is a natural sugar alcohol which originates from fruits and foods fermented with yeast. It has 60-70% of the sweetening power as regular sugar. Its best attributes though in the manufacturing industry is it is almost totally non-caloric, does not effect the blood sugar levels, does not cause tooth decay and can be completely absorbed by the system so it does not cause the gastric side effects so common with most sugar alcohols.

On the negative side, unfortunately erythritol has the tendency to dry out any product it is used in after production. Therefore another sugar alcohol is commonly used in conjuction with it to negate this "drying out" effect. It is then this second substance that will generally cause the laxative distress so common in sugar alcohols until your body can adjust to it.

Evaporated Cane Juice
Evaporated cane juice is also commonly referred to as unrefined sugar or milled cane sugar. It is made as the same process as demerara sugar by extracting the juice from sugar cane, then evaporating the liquid until it dries or crystallizes. This also is a pure form of natural sugar.

Fructose
Fructose, also known as fruit sugar, is primarily found in fruits, corn or honey. It breaks down more slowly in the system than regular sucrose (table sugar) because it does not need insulin. It is digested by an enzyme in the bowel instead. Fructose has the same appearance as table sugar but does have almost double the sweetening power.It is often suggested by many doctor's and dietitians for use by diabetics because of its low glycemic number.

It is commonly stated also, fructose is derived from the natural sugars of many fruits and vegetables. Although this is true, the sweetening power of the fruit itself is more advantageous to the diabetic because whole fruits, vegetables and corn has additional fiber which aids the body in the control of blood sugars. Once the fructose is extracted and used as a food source, your body loses this capability of acquiring that additional source of fiber, thus losing this additional benefit as a means of blood sugar control.

Further and more extensive research though is determining fructose is not as suitable for diabetics as other more natural products are that are on the market. Therefore, until new research has come up with a more definitive answer, stay clear of this one until further notice.

Fruit Juice Concentrates

Fruit juice concentrates almost always refers to grape juice when used in commercial food processing. Because it is from a high fructose concentration it is generally perceived as an acceptable choice for diabetics with moderate to low consumption.

Fruit-Sweetness
This new up and coming all natural made from fruit (the monk fruit plant) zero calorie sweetener is just hitting the market for use in the manufacturing and retail trade sales.

With ratios of being up to 300 times sweeter than natural sugar, a little of this goes a long way. It also has the advantage, unlike many other reduced calorie sweeteners, it does not have the bitter aftertaste, just the pleasant clean fresh scent of fruit.

Glucose
Glucose is a simple sugar which is manufactured in the human body from the carbohydrates in the foods we eat. Glucose is the main source of energy used in our bodies. After digestion, glucose is formed and controlled by the hormone insulin. This is the process which affects the condition diabetes. All cells in our body burn glucose for their source of energy.

Glucose is usually extracted though from corn syrup so it is rapidly absorbed into the blood stream causing sharp spikes in the blood sugar levels.

Glycerine
The three terms glycerin, glycerine, glycerol are commonly used interchangeably in writing. Each refers to the substance used commonly in cosmetics, toiletries, personal care items, drugs and food products. Glycerine is a clear, sweet-tasting liquid with no known contraindications in commercial use. It has many varied applications at manufacturing level depending upon the outcome needed. Some common uses are as a humectant, emollient, thickener, sweetener plus other varies uses.

High Fructose Corn Syrup (HFCS)
HFCS is a highly processed man-made made product from (normally) genetically modified corn here in the United States. It has proven in many test studies and research groups to be highly toxic to the human body, especially the liver by adding an increase in fatty deposits around the liver. Unfortunately,it also happens to be the sweetener of choice in the manufacturing industry because of its immediate availability and its low cost.

Because of adverse public pressure and word of mouth advertising, many people are no longer purchasing products made with HFCS. A movement is therefore underway for the item to be re-named "corn sugar".

Honey
Honey is one of the least refined sources of sweeteners on today's market, unfortunately higher in fructose though also. It is relatively low on the glycemic scale but care and caution must be taken not to ingest too much if you are a diabetic. Depending on the variety, the darker the honey, the higher the antioxidant count thus it is better for your health.

Honey has well documented characteristics as an antiseptic, antibiotic and for use in reducing stomach acidity. It is often recommended for lessening the symptoms of food allergies.

Although pure raw honey is full of nutrients and digestive enzymes, heating honey to 117 degrees or over causes it to lose some of its enzymes. Therefore there is a reduction in its health benefits.

Invert Sugar
Invert sugar is created by combining a sugar syrup with an acid compound (lemon juice or cream of tartar). This breaks down the simple sugar(sucrose) into its two component parts, glucose and fructose. This results in a finer, smoother sugar product which is generally used in the confectionery industry.

Isomalt
Isomalt is a sugar alcohol used as a sugar substitute in several countries around the world. With over-consumption, isomalt will cause extreme gastric distress because the human body recognizes its chemical breakdown as a dietary fiber, not a simple sugar. With regular consumption though, our bodies do build up a tolerance level which will eliminate the symptoms of the gastric distress.

Lactose (Milk Sugar)
Lactose is a naturally occurring milk sugar which is found in dairy products. Many adults are known as lactose intolerant, which means their digestive system is unable to process and breakdown the proteins in many dairy products. Mistakenly, people often believe they have an allergy to milk but this is a separate condition.

Common symptoms of intestinal cramps, constipation or diarrhea, gas and bloating can be eliminated by supplying your body with an enzyme known as lactase, sold in many drug stores. Otherwise, trying milk substitutes such as soy, rice or nut milks should alleviate your symptoms of milk intolerance.

Maltitol
Maltitol is another member of the sugar alcohols or polyols family. It has the great distinction of having a taste and flavor very much like simple sugars. Maltitol is significantly reduced in calories and does not promote tooth decay. Normally you will find its use in the confectionery industry as a sweetener for hard candies, chewing gums, chocolates and sugarfree foods. Occasionally, during manufacturing it will be used to replace needed fats as it does give the texture of a smooth, creamy mouth-feel on the final product.

Maltitol is slowly absorbed into the system thus allowing a reduced insulin and blood glucose response. It also has the advantage of being used for weight control because its caloric value is almost half of regular sugar.

Maple Sugar
After the sap is tapped from a sugar maple tree and boiled, the first result is maple syrup or maple taffy. With continuous boiling this syrup is then reduced (all of the water gets removed) until all is left is a solid sugar. This sugar is usually pressed then into solid blocks or else made into maple sugar candy.

Maple sugar is about twice as sweet as regular sugar so it can be used as a replacement with less product needed to obtain similar results.

Maple Syrup
As stated above, the only processing done is boiling the fresh sap from the maple tree until it reaches the correct consistency.

Although a form of sugar, its intense sweetness allows the diabetic to use smaller quantities to receive the desired result. It's list of anti-inflammatory and antioxidant properties also tend to make it a favorite with many doctors who say their patients rely on some type of sweetener for their meals.

Closely check the labels though and verify you are only getting REAL maple syrup, not a combination of other sugars with maple flavoring. For freshness purposes, keep real maple syrup in a sealed container in the refrigerator to prevent the product from fermenting.

Molasses
Molasses is a dark thick syrup which has a strong bittersweet flavor made from either sugar beets or sugar cane. Depending upon the method of processing, multiple types can be obtained. Blackstrap molasses is considered to be the best and highest in significant amounts of calcium, iron, magnesium and potassium. Unfortunately though, it will create havoc with blood sugars.

Sorghum molasses is from the sorghum plant, considered a cereal grain. It has a lighter, less intense flavor than blackstrap.

Naturalose
Naturalose (Nutrilatose) or commonly called tagatose by its chemical name is a relatively new addition to the sweetener market, gaining momentum predominantly in the European countries and spreading to the USA, Canada and Africa.

Naturalose is often used in dairy products because part of its chemical make-up includes the whey protein extracted from milk. It has been registered at 92% of the sweetening power of sugar but only has 1/3 of the calories.

Neotame
Neotame, as an artificial sweetener is not commonly used in the United States yet because FDA approval was just obtained within the last few years. Neotame is a highly concentrated form of sweetener, being 7,000 to 13,000 times sweeter than regular sugar or even high fructose corn syrup.

Because of its extremely high sweetening properties, it is still used very little during the manufacturing process. This is changing more and more though all the time as companies are finding out the advantages of using less product to sweeten more. (Be careful though, it has been approved for use in animal feed which is being raised for human consumption) When used, this results in much fewer calories and very little effect on blood sugar levels.

Two of the current questionable additives to neotame happen to be the addition of phenylalanine (which can be fatal to anyone with Phenylketonuria) and the compound 3-dimethylbutyl which is a substance on the Environmental Protection Agency's hazardous chemical list.

Non-Nutritive Sweeteners
Non-nutritive sweeteners is an all-encompassing term which includes such sweeteners as aspartame(Nutrasweet,Equal), acesulfame potassium (Sunett, Sweet One), saccharin (Sweet 'N Low or Sweet 10), sucralose (Splenda), and packaged stevia (Sweetleaf, Truevia, Purevia)

All of these deliver an intense sweetening power greater than regular table sugar without as many calories. Many of these though have been under constant scrutiny because of proven and alleged health risks. To date, stevia seems to be the only one coming out with a more consistent safety record than the rest of this list.

Organic Zero
Organic Zero is the first natural organic sugar cane juice, fermented and then crystallized to create organic erythritol. It is almost completely calorie-free, has a glycemic index value of 0, does not promote tooth decay, GMO free and digests quickly and easily with no side effects. It is a free-flowing sugar replacement safe for all diabetics, weight control, seniors, kids and vegetarians.

Palm Sugar
Palm sugar (or coconut palm sugar) is a product from the flowers high on a coconut tree. These flowers are collected, harvested and air-dried to a golden crystalline form. Advantages of palm sugar include:

• it is high in vitamins and minerals plus phytonutrients such as iron, zinc, potassium and the B vitamin series of B1, B2, B3 and B6
• it cooks, bakes and melts like real sugar
• has a distinctive flavor and aroma of caramel in its natural state
• there is absolutely no refining or processing in this product. It is all 100% natural directly off the tree.
• low glycemic (35) indicating anyone trying to control their blood sugars will avoid the spikes that is common with regular sugar

The main disadvantage of palm sugar, because of its method of harvest (all hand labor), time and its limited supply, all of these become a serious concern which reflects in a very expensive product by the time it makes it to market.

Raw Sugar
Raw sugar is the component first produced when making regular white sugar. Raw sugar is still in its initial brownish-tan color. This product is banned for use in the United States as it has not gone through the processing stage yet of removing the bacteria, mold, insects and plant parts obtained while in the fields.

Refined sugar or table sugar, often has been denounced for its injurious nature on the human health. After refining, all of the salts, fibers, proteins, vitamins and minerals have been removed. The only thing left is a starch compound which can not be fully metabolized by the human body. The toxins left, over time will accumulate in storage areas of the body like the belly, hips, back of arms, legs and thighs. Once these are full, the active organs will start to become storage ground like the kidneys, liver and the heart. This is what ultimately leads to abnormal blood pressure, circulatory problems, hormonal imbalances plus more.

The daily recommended amount for any person should never exceed 25% of your daily calories or under 125 grams of carbohydrates per day. This tight control is necessary because sugar itself contains no vitamins, minerals or fiber which aids in good health.

Rice Syrup
Rice syrup is made by combining digestive enzymes and cultured rice which allows the breakdown of starches into glucose so your body can assimilate it for use. It is often used by the wheat/gluten/dairy allergic as a substitute. It has a very high glycemic number though on the charts.

Saccharin - marketed as Sweet 'N Low and Sugar Twin
Saccharin is also a zero calorie artificial sweetener which has been derived from a derivative of petroleum and toluene (solvent used in automobile engines), but when it is used in high concentrations, a bitter metallic aftertaste is reported. The main uses of this is to sweeten cold or hot drinks, candy, medicines and toothpastes.

Splenda (sucralose), is actually made from regular sugar but although it tastes like sugar, it does not promote tooth decay nor raise blood sugars. A molecule has been changed in production and chlorine added to facilitate these changes in conditions. Testing has yielded no adverse side effects by a large percentage of researchers and then a group just as large has stated the molecular change and the addition of chlorine must be considered a deterrent to human health. Many doctors therefore recommend to use this only in small amounts.

Sorbitol
Sorbitol is also a polyol, or better known as a sugar alcohol, which occurs naturally in many fruits and vegetables. There is also a method used extensively in manufacturing to commercially produce sorbitol by the hydrogenation of glucose from the corn plant. This process results in both a liquid and crystalline form.

Other than using it as a sweetener in many products such as, candies, chewing gum, frozen desserts, plus others, it is also used extensively as a humectant. This refers to its capabilities of preventing loss of moisture (or "drying out"). This can often be seen in baked goods, toothpaste and mouthwash, cookies or cakes.

Sorbitol is also slowly aborbed in the body so it does delay the spike in blood sugars and helps prevent the insulin response to a sugar overload. But as with most sugar alcohols, slowly let your body adjust to the change to prevent any gastric upset.

Sorghum syrup is made by boiling the sorghum cane juice obtained from the sorghum plant stems. This sweetener is very high in B vitamins and minerals like calcium and iron. It has a taste very close to molasses.

Starch Hydrolysate or Hydrogenated Starch Hydrolysate
Hydrogenated starch hydrolysate or HSH is a bulk sweetener which is used predominantly at the manufacturing level especially in a sugarfree line of goods. HSH is originally a product from corn, wheat or potato starch. It is generally used in conjunction with the non-nutritive sweeteners (acesulfame-K, aspartame, neotame, saccharin, and sucralose). HSH has the unique ability to mask or alleviate the bitterness or aftertaste present in many non-nutritive sweeteners.

Stevia
Stevia is a natural sweetener extracted from a herb (stevua rebaudiana). Due to its status as a non-chemical, non-pharmaceutical product in the United States, much backlash has been projected in this country against FDA approval. The FDA actually has little to no control over plants and herbs in this country.

Stevia happens to be a very sweet herb. It is approximately 200-300 times sweeter than table sugar with a slight licorice flavor. It is almost virtually calorie free, does not promote tooth decay, will not trigger a spike in blood sugar levels and it does not feed on yeast or other micro-organisms thus resulting in a decline of their growth in your system. It also has the advantage it can be used in both hot and cold food production. Due to its recent acceptance at the government level in the United States, manufacturers are starting to take notice and switch their formulations as Stevia is much more cost effective to use.

Stevia comes in multiple formulations, powder, liquid, granules, sprays etc., but the most popular seems to be the following: Dissolve 1 tsp. Stevia powder into 3 Tbls. of filtered water. One tsp. then of this liquid equals approximately 1 cup of sugar.

Many people though suggest all new users should use the liquid form until you adjust to the increased sweetness because people always tend to use too much.

Just remember, most people who state they do not like the flavor of Stevia are unknowingly using too much of this sweetener. Stevia is 300 times sweeter than regular sugar. Very little therefore goes a long way. Too much leaves a very bitter aftertaste.

Some quick and easy ways to fit it into your daily diet include a glass of water with a squirt of lemon juice plus a small amount of stevia for some refreshing lemonade. Or use it to sweeten a fresh blended smoothie for breakfast or snack.

Many people also add sugar to tomato-based products so spaghetti sauce, chili, meat loaf, or baked beans. Add it anywhere you would your regular sugar.

• 1/3 to 1/2 tsp white extract powder----------1 cup sugar
• 1 tsp Stevia clear liquid----------------------1 cup sugar
• 1 T. whole leaf dark liquid concentrate--------1 cup sugar
• 1 1/2 to 2 T. Honey Leaf powder-------------1 cup sugar
• 1 1/2 to 2 T Stevia Plus powder--------------1 cup sugar
• 18-24 Stevia Plus packets--------------------1 cup sugar
• 2 tsp. whole leaf dark liquid concentrate----1 c. brown sugar

Another novel way to use this sweetener is to grow your own plant and use the leaves as a kitchen herb in cooking and to sweeten beverages.

Sucanat
Sucanat is a dehydrated cane juice (instead of evaporation) which is produced from a pure cane juice stream after processing into a liquid. Because there is less processing, there is a higher percentage of the original minerals still available in this end product. Substitute equal quantities of regular sugar and Sucanat in recipes.

Sucanat is a blend of 13% molasses and 87% sugar after the dehydrating process is over. It is therefore finally marketed as dry, free-flowing granules.

Sucralose - marketed as Splenda
Sucralose is a chemical transition of regular sugar by adding three atoms of chlorine which results in a sweetener that is 600 times sweeter than regular sugar. Chlorine is considered safe as an additive as many of the foods we ingest everyday have chlorine naturally occurring in them. The final resulting sweetener has almost no calories, yet is still much sweeter than sugar. This sweetener has been determined to be safe for children, pregnant or breast-feeding women and diabetics. Sucralose can be used in cooking and baking with no loss of sweetening power, will not further tooth decay nor raise blood sugar or insulin levels.

The only adverse publicity currently surrounding this product line though the incapability of the human body to break down and metabolize this sweetener, therefore passing through the body and ending up in every wastewater treatment system in the country/world. Unable to be processed there also, the world's waterways are rapidly filling up with this end product. Scientists are therefore worried about the effects this substance can have on present and future water supplies.

Sucrose
This is the most widely known form of sugar. It is a white crystalline granule with a noticeable sweet taste. Some common names are cane sugar, beet sugar or maple sugar depending where it was sourced from. Sucrose is the result of one molecule of glucose and one of fructose combined.

Sugar Alcohol
Do not form the misconception that a sugar alcohol has anything to do with sugar or alcohol. All sugar alcohols are obtained from either fruits, trees or other plants.

Sugar alcohols, or also known as polyols or nutritive sweeteners, have about half the calories of regular sugar. This is one of the reasons they are in great demand from the food service industry. They are generally all slowly digestible (which reduces the blood sugar spikes and prevents the rush of insulin levels), helps to deter tooth decay, and not all of the sugar alcohol gets absorbed by the bloodstream. Much of it will bypass the blood, arrive in the small intestine and then pass onto the large intestine still undigested. This is the reason over-consumption will cause gastric distress. Bacteria in the large intestine will cause fermentation resulting in the accompanying stomach cramps, diarrhea and abdominal gas. Maintaining a safe and acceptable level until your body adjusts will prevent the laxative effects.

The following group is all sugar alcohols:

• Sorbitol
• Lactitol
• Xylitol
• Mannitol
• Maltitol
• Erythritol
• Dulcitol
• Starch Hydrolysates
• Isomalt

When you are on a diet plan where you try to control your carbohydrates, it is mandatory you understand how to adjust the carbohydrate counts from the ingredient label to get a true representation of how much you are ingesting. This process is very quick and easy:

There is two numbers on the nutrition label you need to be concerned with. The first line is the total carbohydrates per serving. The second line is the total of sugar alcohols per serving. Take the sugar alcohol number and divide it by 2. Take your answer and subtract from the total carbs. Your answer reveals the total carbs in that product for your logging purposes. An example is your candy bar reads 15g carbohydrates. It says 6g sugar alcohols. Divide the 6 (sugar alcohol) by 2 which equals 3. Subtract 3 from 15=12. Therefore this candy bar has 12g of sugar.

Be aware though, all dogs should never be offered any product containing Xylitol, one of the most popular sugar alcohols. A dog's metabolism can not break down and utilize this substance therefore causing extreme changes in their blood sugars. Ultimately it can lead to their death.

Tagatose
See Naturalose above

Truvia
Truvia originates from the leaf of the stevia plant. After harvest and the drying process, truvia is then steeped in purified water. The result will be a zero calorie natural sweetener with no known side effects. Truvia does have twice the concentration of natural sugar so every measurement must be cut in half.

Turbinado Sugar
After the initial stage of producing raw sugar, turbinado sugar takes the processing step one further by removing the impurities such as mold, bacteria and insect parts. This golden brown form of sugar is then marketed as turbinado sugar.

Unrefined Dark Soft Brown Sugar or Dark Muscovado
This sugar is the deepest and darkest brown sugar marketed in the United States. Manufacturers will use it because they will no longer have to rely on dyes or caramel coloring or flavorings in a product. This dark brown sugar has a high molasses content making it perfect for use in cakes, cookies and BBQ sauces.

Unrefined Light Soft Brown Sugar or Light Muscovado
This type of brown sugar has a natural molasses content which gives it its light brown color. Baked goods and baking mixes often use this or it can be substituted anywhere refined brown sugar is currently used.

White Sugar
White sugar is known by many names to all kinds of people. Sucrose, cane sugar, beet sugar, grape sugar, table sugar, granulated sugar or refined sugar. All of these signify the same bowl of sugar we have had in the sugar bowl since birth. This type of sugar is always refined from either sugar beets or sugar cane. After final processing a fine white granulated substance is the final result. For additional information, see Sucrose.

Xylitol or Xylosweet
A naturally occurring sweetener which is extracted from birchwood chips. Even our own bodies do manufacture a small portion of it daily. This is a low calorie sweetener which again has the properties of a sugar alcohol. Low calorie, no tooth decay, weight loss is possible, low insulin and blood glucose responses. Xylitol has the same sweetness as sugar so measurements can be used on a 1:1 ratio in baking. Often though in baking, your final product will not have quite the height as with sugar so to compensate, add an additional teaspoon of baking powder to help.

Xylitol is also rapidly getting the approval of many doctors and clinics for use for the diabetic patient. Unlike other low calorie sweeteners which are man-made, although they are low-calorie, they are not necessarily low glycemic. Naturally occurring xylitol is both because there is no additives during food production.

Many low calorie artificial sweeteners, although low calorie for table-top use, these items must be re-formulated with maltodextrin or other fillers for use in baking and other high heat applications. With this addition of fillers, man-made sweeteners lose their capability of being tagged low glycemic.

A guide to natural and artificial sweeteners is always going to be changing because of the new product additions to the market. Check back here as needed because the additions will be made as available.

Return to "How To Read An Ingredient Label" or "Sugar Free Candy" from "A Guide To Natural and Artificial Sweeteners".