"Several years ago, experiments on rats
suggested that saccharin might cause cancer. Since then, however, studies of
primates and humans have shown no increased risk of cancer from either saccharin
or aspartame." American Cancer Society, 1996 Dietary Guidelines
Saccharin - the oldest
Sweet'N Low and Sugar Twin
In 1907, saccharin was used as a
replacement for sugar in foods for diabetics. Since it is not metabolized in the
body for energy, saccharin is classified as a non-caloric sweetener. By the
1960s it was used on a massive scale in the "diet" soft drink industry. Saccharin is the foundation for many
low-calorie and sugar-free products around the world. It is used in table top
sweeteners, baked goods, jams, chewing gum, canned fruit, candy, dessert
toppings and salad dressings. Saccharin also is one of the most studied
food ingredients. Although the overall evidence indicates saccharin is safe for
human consumption, there has been controversy over its safety in the past. The
basis for the controversy rests primarily on findings of bladder tumors in some
male rats fed high doses of sodium saccharin. Extensive research on human
populations has established no association between saccharin and cancer. In
fact, more than 30 human studies have been completed and support saccharin's
safety at human levels of consumption.
Saccharin Web Site
Chime in new window
Aspartame is in NutraSweet
and Equal. WARNING if you have
phenylketonuria, do not use aspartame.
Splenda is a chemical compound that is made from sugar using
Chlorine in the process. I have a problem with Chlorinated
water (it gives me indigestion) and after having ice cream with
Splenda in it, I got indigestion. That's when I looked up
the information on Splenda. I drink filtered water to avoid
Chlorine and now have to avoid things that contain Splenda.
Following article is by:
Cleora Hughes St. Louis Post-Dispatch
Everyone can’t eat sugar including diabetics, folks with ADDHD and people who are trying to lose weight (to name a few).
Whatever your reasons to use a sugar substitute, there are things you need to know about baking with substitutes.
Saccharine based sweeteners mix well in hot or cold liquids. They do not seem to react badly when used to bake deserts.
If you don't use too much, it will not have an after taste.
Cleora Hughes of the St. Louis Post-Dispatch gives the following advice.
When baking with aspartame, add ˝ cup milk & ˝ teaspoon baking soda for every cup of sweetener.
Aspartame does not do well in frostings, candy, fudge, caramel, pecan pies, angel food cake, and pound cake.
Cookies made with artificial sweetener will not spread. Flatten them with a spatula before you put them in the oven.
Aspartame looses a lot of it’s flavor. Add vanilla, honey or molasses.
Poor color can be compensated by adding 1 to 2 tablespoons molasses to recipe or remove the item being baked 4 to 5 minutes before the end of bake time and brush on 1 to 2 teaspoons beaten egg white, milk, honey, maple syrup or spray with a cooking spray. Return to oven and lightly brown.
Artificial sweeteners render limited preservation. They will only keep for 24 hours in the refrigerator.
Natural Brown Sugar
(there is a brown sugar that is made from
processed white sugar and syrup - it is not
The American Diabetes Association came out in
2006 and said that Natural Brown Sugar is OK for
diabetics to use (in moderation). I make a
cake with brown sugar and a small piece does not
raise my blood sugar.
Natural brown sugar is a name for raw sugar
which is a brown sugar produced from the first
crystallization of the sugar cane. As such
"natural brown sugar" is free of additional dyes
and chemicals. There is more molasses in natural
brown sugar, giving it a higher mineral content.
Some natural brown sugars have particular names
and characteristics, and are sold as
is made by crushing freshly cut sugar cane to
obtain a juice, which is heated and evaporated
to a thick syrup, which is then crystallized.
The crystals are then spun in a centrifuge (thus
"turbin-") to remove the excess juice, resulting
in the characteristically large, light brown
(also moscovado) is an unrefined, dark brown
sugar that is produced without centrifuging and
has much smaller crystals than turbinado sugar.
The sugar cane extract is heated to thicken it
and then pan-evaporated in the sun and pounded
to yield an unprocessed, damp sugar that retains
all of the natural minerals.
(also spelled "demerera") sugar's name comes
from the Demerera River area of Guyana, where
sugar cane was grown. Demerara is another
unrefined, centrifuged, large-crystalled, light
brown, cane sugar; it is slightly sticky and
sometimes molded into sugar cubes. Some Demerara
is still produced in South America, but most is
now produced in
an island off Africa
more specifically sucrose is a carbohydrate that occurs naturally in every fruit
and vegetable. It is the major product of photosynthesis, the process by which
plants transform the sun's energy into food. Sugar occurs in greatest quantities
in sugar cane and sugar beets from which it is separated for commercial use.
first stage of processing the natural sugar stored in the cane stalk or beet
root is separated from the rest of the plant material by physical methods. For
sugar cane, this is accomplished by:
a) pressing the cane to extract the juice containing the sugar
b) boiling the juice until it begins to thicken and sugar begins to crystallize
c) spinning the sugar crystals in a centrifuge to remove the syrup, producing
raw sugar; the raw sugar still contains many impurities
d) shipping the raw sugar to a refinery where it is washed and filtered to
remove remaining non-sugar ingredients and color
e) crystallizing, drying and packaging the refined sugar
processing is similar, but it is done in one continuous process without the raw
sugar stage. The sugar beets are washed, sliced and soaked in hot water to
separate the sugar-containing juice from the beet fiber. The sugar-laden juice
is purified, filtered, concentrated and dried in a series of steps similar to
cane sugar processing.
Sucrose is an easily
provides a quick source of energy, provoking a rapid rise in
blood glucose upon
ingestion. Overconsumption of sucrose has been linked with adverse
health effects. The most
dental caries or
tooth decay, in which
oral bacteria convert sugars (including sucrose) from food into acids that
attack tooth enamel. Sucrose, as a pure
carbohydrate, has an
energy content of 3.94 kilocalories
per gram (or 17 kilojoules
per gram). When a large amount of foods that contain a high percentage of
sucrose is consumed, beneficial nutrients can be displaced from the diet, which
can contribute to an increased risk for chronic disease. It has been suggested
that sucrose-containing drinks may be linked to the development of obesity and
Although most soft drinks in the USA are now made with
high fructose corn syrup,
not sucrose, this makes little functional difference, since
high fructose corn syrup
contains fructose and glucose in a similar ratio to that produced metabolically
rapidity with which sucrose raises blood glucose can cause problems for people
suffering from defective glucose metabolism, such as persons with
Sucrose can contribute to the development of
In an experiment with rats that were fed a diet one-third of which was sucrose,
the sucrose first elevated blood levels of
visceral fat and
ultimately resulted in
Another study found that rats fed sucrose-rich diets developed
year (2009) reported that time trials at the Mayo clinic show that a little
honey (about a tsp) helps keep arteries free of inflammation. That reduces
the risk of heart attach and stroke. One of the rewards from obeying God
is a land flowing with milk and honey. Scripture also says too much honey
will make you sick. Like everything else, honey should be used in
moderation. I have one tsp of honey each day with breakfast and it does
not make my blood sugar go up. I use honey in tea and coffee as a
sweetener - it's good.
The main uses of honey are in
baking, as a spread on
and as an addition to various beverages such as
as a sweetener in some commercial beverages. According to
international food regulations, "honey stipulates a pure product
that does not allow for the addition of any other
substance...this includes, but is not limited to, water or other
High Fructose Corn Syrup (HFCS)
one source of calories in America is from HFCS in soda pop.
Studies have shown these high calorie drinks are causing
Americans to gain large amounts of body fat. One study
eliminated HFCS drinks and the subjects lost weight. No
other diet item eliminated made ANY difference. 35 years
ago, American soda’s were made with sugar, just like Mexican
Coke is today. 35 years ago our obesity problem began
growing out of control.
Consumption of HFCS is not only making us fat, it also
damages organs like the liver and pancreas, leads to bone
loss, anemia and heart problems. Diabetes has increased 90%
in the past ten years. High blood sugar now affects one in
four of us. HFCS is not just used to sweeten pop, it’s now
used in punch, fruit juices, processed pre-packaged foods
(which account for 90% of the dollars we spend on meals).
It is also now found in cereals, salad dressings, cheese
spreads, yogurt, jam, peanut butter, crackers, ketchup and
ice cream, to name a few. Most people get MOST of their
calories now from HFCS, mostly from soft drinks. Drinking
only one soda a day adds up to 15 pounds a year.
creates insulin resistance. Low insulin levels are a
co-generator of most diseases, including cancer, heart
disease, arthritis, osteoporosis and premature aging. The
liver does not process HFCS like ordinary sugars. Most
fats are made in the liver. When sugar enters the liver it
can store it, burn it or turn it into body fat. HFCS
bypasses this process and goes directly to fat. There is
strong evidence indicating that HFCS does not become blood
glucose. Consumption of the stuff leads to decreased
signals to our central nervous system from leptin and
insulin. Leptin and insulin help regulate how much food we
eat. Without healthful levels, we increase food intake and
of course, get fatter.
contains high levels of reactive compounds that trigger cell damage. Natural
sugar does not contain reactive compounds. Triglycerides, the chemical form of
fat found in foods and in our bodies increases dramatically when we eat or drink
HFCS. Bad cholesterol increases as well. This increases the risk of heart
disease. HFCS can interfere with the heart’s use of minerals like magnesium,
copper and chromium. HFCS does not contain any enzymes, vitamins or minerals.
It actually leaches nutrients from the body. A study with two groups of rats,
one given large amounts of sugar, the other large amounts of HFCS turned out
badly for the one group. The high sugar group was unaffected. The HFCS group
male rats did not survive to adulthood, suffering from anemia and high
cholesterol, their hearts enlarging until they actually exploded. Their
testicles also did not develop normally which was the least of their problems.
The females were not so physically affected but none could bear live young.
The livers of the rats on the HFCS diet looked like the livers of alcoholics.
confused about “fructose.” Fruit contains natural fructose. Fruit also
contains minerals and vitamins. Eat a wide variety of fruits, especially
berries. They are loaded with antioxidants.
Fructose Corn Syrup is the Number One
Source of Calories in U.S. Diet
Although the trend is declining, an average intake
of 40 pounds of HFCS per
person, per year, is still far too much, if you want
to obtain or maintain optimal health that is.
case you forgot, or never knew in the first place,
the number one source of calories in the
fructose corn syrup. Let me restate that so
you can more fully appreciate the impact of this
fact. Dietary fat has 250 percent more
calories than sugar, but even with this major
disadvantage, the food that most people get MOST of their calories
from is HFCS, primarily in
the form of soft drinks.
good news about this shocking fact is that stopping
the pernicious habit of drinking sodas is one of the
easiest things you can do. You can radically improve
your health just by cutting out soda.
HIGHLY confident that the
health improvement would be FAR
more profound than if you quit smoking, because
elevated insulin levels are the foundation of nearly
every chronic disease, including:
that’s just naming a few.
The only bread
company I know of that does not put high fructose corn syrup in
their bread is Orowheat. I buy their potato, rye, wheat,
white, etc. It has an excellent taste and stays fresh
My Comments: I have had good luck with Sweet’N Low. If I
want it brown, Pam makes an olive oil spray that can be used to enhance
browning. See Sweet’N Low conversion table. Sweet’N Low comes in granulated packets, box for sugar bowl (pink
spoon in box) and brown sugar (no conversion needed).
When I was in ninth grade, I had my last
cavity. I learned in home economics that if I ate healthy, avoided sweets
and brushed regularly, I would not have a cavity. I decided I could do
that. We had fruit trees (plum, peach & pear) and I replaced candy with fruit. I was
already eating healthy and brushing. I never had another cavity.
I taught my children that eating sweets
(mainly candy) would rot their teeth out and explained what that meant.
They ate carrots, celery, apples, oranges, peaches, pears and bananas for
snacks. They also ate a balanced diet and brushed their teeth every day.
They did not have a cavity. They had candy on Halloween; cake on birthdays
and pies on Thanksgiving & Christmas. Once a month I bought a bag of Oreos
and they had a couple every once in a while. When they had pancakes,
they ate 100% pure Maple Syrup (no sugar added). They had honey on
biscuits occasionally. So you see I did not totally cut them off I just
allowed it occasionally.
Our daughter's dentist told her that candy
would not rot her teeth out. She started eating a lot of sweets when she
was in her mid 20s and had her first cavity when she was 33. Our son listened and ate sweets only on
special occasions. He is 41 years old and has never had a cavity. He could be a
poster boy for Crest. The proof is - as they say - "In the
I was diagnosed in 1974 with borderline
diabetes. Because I was not a sugar fanatic, I was able to keep it under
control with diet only until 2003. My doctors were amazed. Diabetes
runs in my family and I remembered what my Grandmother ate. I just
mimicked her diet (don't eat sweets, 100% maple OK occasionally, honey OK
occasionally, small amount of potatoes, low starch, high protein and whole wheat
corn syrup is not a natural sugar like from
fruit!!!!! It is sugar made from corn and the worst kind of sugar on the
market. It makes a person gain weight faster than granulated sugar.
It is in sodas, bread, canned goods, yogurt, etc. Read the labels.
US Copy write # TXu
by Frances M.