So you have sugar cravings and sweet, and to maintain a life pretty boring without them - we all?
Well, relax, this is not necessarily groped, tempting sweets and chocolates on the fun, but be aware of how the choice of sweetener in the product have an impact on health and the health of your children - and the show, find links to unresolved horizontal growth, it is possible - even if you eat so little.
We've all heardthat Americans consume large quantities of sugar, more than 150 pounds per person per year. A 30% increase since 1980 - as if that were not enough, a recent U.S. Department of Agriculture (USDA) survey the current adjustment of the figures up to 160 pounds of sugar per year cited. This is the rough equivalent of 53 teaspoons of sugar per person per day! Well, to inflate these numbers seem to be updated, in fact, in April of 2007 the USDA grant is the average daily consumption of sugar in the United Statescurrently "only" 30 teaspoons per person per day, with no artificial sweeteners and honey. According to the statistics from year to year, the consumption of sugar has declined slightly over the past seven years, which was probably offset by the artificial sweeteners. However, even these lower numbers are staggering: each American consumes about 20% of daily food calories from refined sugar - empty calories devoid of nutritional value!
Remember: 30 teaspoons of sugarper person per day is just sugar that is declared as such to food and beverage label "ingredients". Although a more refined sugar, alcohol is a "stealth sugars", such as undeclared work. Only a small glass of wine or a beer can you add the equivalent of 2 teaspoons of sugar, whiskey, gin, vodka or similar account for 4 teaspoons of sugar! More nutrients are retained, the calories to digest.
You are not able to maintain your ideal weight?
He suffers from allergies orAsthma?
These are the symptoms arising from consumption of sugar in the above quantities for many years. So always read the label of "ingredients" of all foods and drinks before the purchase can significantly help reduce the worst effects of sweeteners that you're sick and degenerative diseases like arthritis lay their eggs, yeast, depression and digestive problems to do. You will be surprised, added sugar, to find almost all the drinks and processed foods, including salty snackslike chips, nuts and soups. You can also find inspiration and motivation to make some products and not take themselves. This is mandatory if you read the following list of functional and healthy sugar alternatives available to significantly improve the taste and consistency of meals and desserts with little work and skill required.
Your guests will be recommended for your creativity and ability and you can indulge in all the sweet, tasty and digestibleTemptations with impunity.
Are you at risk Diabesity?
Well - you're not alone: the United States 10% of healthcare costs are only for "Diabesity" problems. According to the Centers for Disease Control "CDC" stats Total estimated costs of diabetes in the United States in 2002 (direct and indirect) were $ 132 billion 1.5 million new cases were in 2005 (20 years) diagnosed The rate of diabetes II in the United States has tripled in 30 years: more than 20 million have used and 1 / 3 is not evenI know there Overall prevalence of diabetes in people aged 20 years or older, United States, 2005 Age 20 years of age: 20.6 million or 9.6% Age 60 years: 10.3 million or 20.9%
An additional 54 million have pre-diabetic conditions, the so-called metabolic syndrome and insulin resistance. Obesity is the driving force of diabetes: more than 90% of diabetics are overweight. But the increase in food intake was only 300 calories and then do not take account of thisPhenomenon.
How to explain this unprecedented growth in the seventies until now raging pandemic?
It should be noted that the U.S. is not alone, a similar increase has been documented in other developed countries: the UAE, one quarter of all people is in danger and the EU, the current rate is 7.5%, the same as in the U.S. and it is estimated that half of them remain undiagnosed. In Japan, 10% of 40-year-olds with diabetes II, according to statistics of the Ministry of Health, Dr. Paul Zimmer,Director of the International Diabetes Institute (IDI) in Victoria, Australia, provides that diabetes "is the largest epidemic in human history, the social security systems will be bankrupt."
There is an interesting correlation between the increase Diabesity and increased consumption of sugar substitutes, ie
HFCS (high fructose corn syrup).
In 1970, food and beverage industry discovered a cheap alternative to sugar cane and sugar beet extract, fromchemically modified corn starch from glucose to fructose. Since 1976, when the mass HFCS could be produced, the economic benefits for the industry were so convincing that the consumption of HFCS in an increase of 4,000% by 2000, while the use of sugar fell by 35% and now HFCS consumed in the West more like sugar, according to the website of the Weston A. Price Foundation.
Check the label on the package of your favorite drink, and, unless the variety aspartame and sucralose,You are probably too high fructose corn syrup or high fructose corn syrup as a main component are listed for water. As soft drink giant Coca-Cola and Pepsi went from sugar HFCS in 1984 has captured the market with a drink, HFCS is in most foods and beverages, including sports and healthy foods treated omnipresent. Not only is found in cookies, candies and other sweets, but also everywhere in foods where you would expect to find less sugar: soups, hot dogs, pasta sauces, ketchup, breakfastCereals, bread rolls that cover the meatballs, and even salad dressings,
The industry wants to believe that HFCS is a natural product, but not fructose, is the stuff that is natural to bring the sweet fruits? But unlike the fruits of fructose were present with other sugars in a complex of hydro-colloidal fiber and active enzymes, the fructose in HFCS isolated a derivative of GM maize, genetically modified to be treatedEnzymes - is probably the most processed foods in general. However, Snapple - sweetened with HFCS announced on their labels: "all natural ingredients."
Why is it important? Since HFCS is addictive: the more you eat, the more you want! The consumption of large quantities of sweet fruit results in a feeling of fullness when it ceases to be the time to eat, not knowing with fructose alone. While glucose increases the release of insulin from the pancreas is not fructose. Insulin helps controlConsumption of sugar, signaling the brain to a feeling of satiety, fructose may indicate the absence of a trigger mechanism for insulin, leading to excessive caloric intake. Furthermore, it seems even easier to convert glucose into fat, fructose, because every cell in the body can metabolize glucose, while only the liver can metabolize fructose.
HFCS contains more fructose, sucrose and fructose, which is now available as fructose in fruit, because it is not linked toSucrose. In animal studies, fructose catastrophic effects, especially in growing animals do not reach adulthood, had anemia, affects the production of collagen, high cholesterol and cardiac hypertrophy (where the heart is enlarged until does not explode), by Dr. Meira Field, a USDA study conducted in rats fed fructose. "Because the effects of fructose are most severe in the organism growing, we need to think carefully about what kind of sweeteners we give to our children." Of course, theFood industry contends that the results in rats do not replicate in humans, but if you do not want the opposite to prove yourself, you risk not easy. Originally, the fructose HFCS just over 50%, but recently manufacturers have introduced syrup containing 90% or more fructose, but do not know from reading the label of foods. So products with HFCs should be avoided and certainly not given to children.
As expected, the drinkAre industry and Archer Daniels Midland Company HFCS producers of oligopoly performed consistently rejected any link between HFCS and obesity and the FDA assumes, HFCS as safe and necessary studies. But then the suspects themselves are able to support the Declaration of GM food consumers that GM food is the same as conventional farming takes place. So the producer is not on the organization and to disclose pre-market safety studies. It is noteworthy, however, that HFCSfree baby food. Will the food industry, consumer demand in the cave-activists to replace HFCS? Probably not, unless you find a cheaper alternative. Instead, they expect to be fooled by fancy terms such as "modified corn starch" and the like? We recently have these cover-up tactics with MSG, which turned into "natural flavor" to see.
In July 2007, The Journal of Clinical Nutrition "clinical trial", published at the conclusion: "There was no evidence that commercial colaBeverages sweetened with sucrose or HFCS have significantly different effects on hunger, satiety, or short-term energy supply, "said emergency, the American Beverage Association that their industry is not for the obesity epidemic in America because interesting detail: .. "study" was funded by the Beverage Corn Refiners Association and included only 37 subjects.
HFS (high fructose corn syrup)
on some food labels are mostly found in Asian foodand beverages. HFS was originally developed in Japan, where corn is grown and is now developed from cassava in Thailand and China from starch. But the process is the same, and so is the function of the product.
Engineering functional sweeteners and multi-functional
A group of non-sugar carbohydrates, manufactured, reduced-calorie, sugar-free sweeteners is now gaining ground in the world of differentiated food producers and find their way into the memoryShelves. You can never have the concept of polyols on the ingredients labels, even if multiple groups present, but if a brand "sugar alcohols" he says - Polyols are used when a label reads "sugar free" to see the list and quantities of polyols. Polyols or sugar alcohols are neither sugar nor alcohol. On the contrary, they are a group of low-digestible carbohydrates. These sweeteners taste like sugar, but have different application-specific advantages, including its suitabilityDiabetics. Polyols are low-digestible carbohydrates that are only partially digested in the intestine. In the lower part of the digestive tract is not absorbed is metabolized by intestinal bacteria. Polyols are resistant to increased metabolism of bacteria in the oral cavity and the acidity in the mouth after swallowing. This means that lead to cavities or erode tooth enamel. The FDA "does not promote tooth decay" health claim for use in the labeling approved without sugarFoods containing polyols. So, when polyols are so great, why are only sparingly? Well, you guessed it: the cost! It can bring awareness and consumer demand due to the low price, it's just a matter of time. The market for polyols in the U.S. is emerging phase, with a turnover of $ 517 million in 2005, according to Frost & Sullivan, San Antonio, TX
Erythritol
was only produced commercially since 1990 and food and beverages to provide sweetness, as well asto improve the taste and texture. In Japan, erythritol as a food additive was approved in 1990 and has received GRAS (generally recognized as safe) state from the FDA in 2001, but also in the EU. Erythritol is a white crystalline powder that is odorless, clean sweet tastes similar to sucrose. It is about 70% as sweet as sucrose and flows easily because of its non-hygroscopic character. Like other polyols, erythritol does not promote tooth decay and is safe for people withDiabetes. However, erythritol is different caloric value of 0.2 calories per gram and high digestive tolerance of other polyols. It has about 7 to 13% of the calories of other polyols and 5% of the calories of sucrose. Because erythritol is rapidly absorbed in the small intestine and rapidly from the body within 24 hours will be eliminated laxative side effects sometimes associated with excessive polyol consumption are unlikely when consuming erythritol with food.
HSH(Hydrogenated starch hydrolysates)
including hydrogenated glucose syrup, maltitol syrup and sorbitol syrup, a family of products can be found in a variety of foods. HSH are produced by the partial hydrolysis of corn starch, wheat or potatoes and subsequent hydrogenation of the hydrolysis at high temperature under pressure. While some products of the SAS group in many countries, including the EU and Japan have been approved GRAS status is still in progress, but with the ADM as the main sponsorProponents expect HSH to appear on many ingredients labels rather soon.
Isomalt
known since 1960, is from sucrose (table sugar) and made it looks and feels like sugar. Isomalt enhances flavor transfer in foods. It dissolves slowly in the mouth so that candies with isomalt have a longer lasting flavor. Its sensory properties make it an excellent ingredient isomalt sweets, candies, chewing gum, chocolate, bakery products, nutritional supplements, cough drops and throatLozenges. In Europe, Isomalt has been used since 1980 and is currently in a variety of products in the United States, where it still awaits GRAS status of use - once obtained, isomalt destined to become a household word. Isomalt takes very little water. Therefore, products made with it tend not sticky. Since the products do not absorb moisture, have a longer duration. Isomalt does not promote tooth decay, has a very low blood sugar (low glycemic response), has an effectas dietary fiber in the gut and has only half the caloric value of sucrose.
Lactitol
has been known since 1920 but only in foods for 25 years. It is a disaccharide polyol (sugar alcohol), derived from lactose, looks like sugar and tastes like sugar but has only 40% of the sweetness. Therefore, you should not expect to find only lactitol as a sweetener on a food label, food is often in combination with chemical sweeteners Aspartame, sucralose, etc. It is used as a sugarSubstitution because it has better solubility and handling during processing, cuts costs and extended the shelf life. Lactitol was in a clinical study showed that the increased frequency of bowel movements in humans older.
Maltitol
by the hydrogenation of maltose, whose raw material is corn starch, is converted to sugar by malting process done. The starch can be made from wheat, rice, barley or other grains, and is very similar in taste to table sugar, with only 90% of the sweetnessand about half the calories. Maltose has been known and used in China since the second century BC. Maltitol is approved in the EU since 1985 and many other countries and is awaiting GRAS status in the United States. The sweetener is found mainly in sugar-free chocolate products. Maltitol has a prebiotic effect and some people uncomfortable bloating, high levels when compared to maltitol most widely used in soft drinks.
Mannitol (E421)
is present in abundance in nature,Particularly in exudates from trees, and in marine algae and fresh mushrooms. It is an isomer of sorbitol and is industrially produced by the hydrogenation of specialty glucose syrups. Mannitol is a polyol mainly known for its properties, lack of moisture. This makes it particularly suitable as powder for chewing gum to prevent gum from sticking to the production and packaging. Flavored ice cream with chocolate coatings and confectionery industry is a favoritebecause of its high melting point and pleasant taste with only 40% of calories from sugar. Mannitol is a polyol that comes with the legal disclaimer to limit the daily intake of low digestible carbohydrates. This means that excessive consumption may cause a laxative effect, for two reasons. First, because the sugar alcohols are not absorbed completely, keep a lot of water in the intestine. This leads to diarrhea. Another consequence is that when undigested carbohydrates reach theTwo points have a prebiotic effect - resulting in unpleasant gas and bloating.
Sorbitol (E420)
occurs naturally in many fruits and berries. In its form of industrial production of hydrogenated glucose was found in processed foods, pharmaceuticals and cosmetics for 50 years. His specialty is the function of moisture stabilizer in baked goods, confectionery and chocolate - read: longer life! Sorbitol is about 60% as sweet as sugar and 60% of itsCalories. Sorbitol is used with the same regulatory warnings mannitol.
Xylitol (E967)
occurs naturally in fruits and vegetables and is also produced in the human body during metabolism. The polyol, which has been known for over 100 years and produced commercially from trees as sweetener for nearly 50 years. And 'as sweet as table sugar with 30% fewer calories and a pleasant taste. Xilitols increase is due to its ability to reduce tooth decay. It 'widelyused in products for dental and oral health, but also in the fields of pharmaceuticals and nutritional supplements for children. While all the polyols are not taken into account by the bacteria in the mouth, and therefore do not cause tooth decay, xylitol actually inhibits bacteria in the oral cavity and is often used in sugar-free candies and chewing gums for this reason.
Dextrose and Polydextrose
Similarities with polyols, such as their sweet taste and their ability to act as sugar substitutes (70% of the sweetness of sugar), butending in-ose suggests, these sugars. Dextrose is a synthetic monosaccharide derived from corn starch and glucose is about 95%. And 'as a vector of water-soluble drugs have demonstrated, but recent studies, dextrose to a recall performance of athletes can be overcome and ribose (commonly used as a body builder supplement). Dextrose contains no fructose or lactose and dietary supplements is a cost-effective. Polydextrose is synthesized from dextrose, sorbitol and 'was added withand citric acid and can replace sugar and fat and is often interpreted as a filler in products for weight or blood sugar. Can appear on food labels as E1200. Polydextrose acts in the body like fibers with no laxative effect. He has only 25% of calories from sugar. You can find it in Lindt and other chocolates.
Functionally oriented sweeteners are much sweeter than aspartame, chemicals, and less like sucralose, which is cheaper andso easily accepted by consumers looking for low cost products. But polyols are multifunctional, acting as thickeners and stabilizers in addition to low-or no-calorie sugar substitute. They can also be used in products to improve some body functions, to distinguish a product specifically for use in environmental and food destination.
The scam of "Eat all the candy you want with impunity"
Everyone has heard that
Aspartame (E951)NutraSweet, Equal, Spoonful -
is not good for health because it tastes good and there is little sacrifice involved, but do not expect Monsanto to retire anytime soon! Although there watching challenger, very high growth rates
Sucralose (E955) Splenda -
which is much more dangerous, because his support is so misleading: "healthy and natural", so that the health gurus like Dr. Andrew Weil to advise and support the product. However, sucralose is a chemical, verydiffers from sugar, 600 times sweeter and far from a natural product. Google finds over 50,000 pages under "sucralose side effects," and many of the relationships that you do for protection. What is frightening is the fact that Splenda is in many so-called healthy foods, health and weight loss is found and comes to you recommended by their doctors. You can find more odd terms on food labels for sugar substitutes, such as
Acesulfame potassium (E950) or ACE-K SunNet, Sweet-One -
often in combination with other sweeteners in more than 5,000 foods and beverages. E '200 times sweeter than sugar and contains no calories. Ace-K will be worse than aspartame and sucralose toxicity and has been quoted in animal studies to be carcinogenic. It 'has also been shown that attack the thyroid gland in animals. When these ingredients for food, stay away from this product to read, but these may be difficult, mixed into chewing gum, tea and instant coffee to look findGelatin desserts and non-dairy cream. Then there
Neotame, NutraSweet -
Aspartame is a synthetic version of 8000-13000 times sweeter than sugar and therefore attractive to producers of foods, such as its use greatly reduces production costs compared to using natural sugars. The main reason for their existence is the fact that the patent has expired and the manufacturer of aspartame - Monsanto - has wanted the new patent protections. The FDA approved in 2002 as NutraSweet productsStandard security is devastating!. The site summarizes 39 aspartame toxicity symptoms / syndromes' aspartame including death, caused, it is well documented that aspartame changes to DNA and the medical literature is replete with evidence of value, it is worth noting however, that the FDA "without problems after reviewing 113 studies "- all funded by industry, while all the independently-funded studies - about 100 -. found serious problems, the second Ramazzini Cancer Research InstituteStudy published in June 2007 confirmed previous findings that aspartame causes cancer in rats. But FDA spokesman Michael Herndon said (in an e-mail to Reuters News Agency, Health and Science Editor (June 25, 2007), the agency is not the study was reviewed, but immediately added that previous studies The FDA has tested adequately for the Agency have been and there was no need for action to not underestimate the lobbying industry, the American Medical Association have made the ..American Diabetes Association and the American Academy of Pediatrics Committee on Nutrition to make positive statements in support of aspartame. But
Ralph G. Walton, MD, Clinical Professor of Psychiatry at Northeastern Ohio University College of Medicine report, "The alarming increase in obesity, diabetes type II, and a variety of behavioral disorders in our children, of course, because it is attributable to several factors, but I am convinced that a powerful force in accentuating theseProblems is the increasing use of aspartame. "
Dr. HJ Roberts, BMZ, FCCP, in his "Warning School Children at risk" card-induced "noise aspartame in children include headache, confusion, convulsions, irritability, depression, mental disorders, antisocial behavior, rashes, asthma and unstable diabetes . addiction to aspartame products has also become a problem. "
Saccharin (E954)
is an artificial sweetener 300 times sweeter than sugar. Because ofWater solubility of the sodium salt is used more often. Saccharin is resistant to high temperatures and cooking, and support. Saccharin caused bladder cancer at high doses has been calculated, it can not be confirmed. In the small amount of saccharin is considered safe. In some recipes to replace sugar industry just cost savings. Increased concentration of 5% and 8% sugar substitution = maximum of 0.02% saccharin in foods is currently a metallic taste.
All artificial sweeteners to reduce theirSweetness, if a certain dose is exceeded. The combination of two sweeteners such as saccharin / acesulfame K and saccharin / cyclamate or cyclamate / aspartame increases the sweetness. In kitchens and in the industrial production of saccharin / cyclamate in a ratio of 1 to 10 is used so often.
Cyclamate (E952)
Artificial non-caloric sweetener widely used in Europe and 55 in other countries for soft drinks. The chemical name is sodium or calcium cyclohexylsulfamate.Cyclamate is about 1 / 10 sweetest saccharin and 30 times more sugar. It does not taste fake in high concentrations. Cyclamate is heat resistant and is used in cooking and oven. Cyclamate is not digested by most people. Cyclamate is often combined with other sweeteners to enhance one another, so that the final taste is sweeter than the sum of individual sweeteners used. 5 mg to 50 mg of saccharin, cyclamate are equivalent to 125 mg and 12.5 mg of saccharin, cyclamate. Cyclamatein combination with aspartame, sucralose and acesulfame K.
Cyclamate was in the United States in 1970 developed from the results of tests on mice, bladder cancer with high doses of saccharin cyclamate banned next. A recent petition for approval of cyclamate is again before the FDA.
Expect soon many other products with much higher levels of artificial sweeteners on the shelves and restaurants in the July 9, 2007:
"The International Alliance ofAssociations dietary supplement / food (IADs) claimed a victory in securing higher levels for nine additives used in food supplements in the draft risk analysis in Codex standards for safety. "And that these food additives? Acesulfame Potassium (2,000 mg / kg), aspartame (5,500 mg / kg), cyclamate (1,250 mg / kg), neotame (90 mg / kg), saccharin (1,200 mg / kg ) and sucralose. (2,400 mg / kg) Head IADS has announced that an excellent result of their lobbying efforts: "The adoption of thisAdditives will help to ensure free trade in food supplements in the world and to encourage countries to legislation not in conformity with those of Codex standards. "The change is one more reason to read all labels very carefully in the future, industry will not be competing with your health, but also for the highest profit margins!
So your synthetic sugar substitutes are not losing weight?
Back to basics, why do we use artificial sweeteners in the first place - is notreduce and control weight? Well, if you are a consumer of artificial sweeteners, you need to know that aspartame is absorbed from the gut and goes straight to the liver. The liver then metabolized aspartame to its toxic components-phenylalanine, aspartic acid and methanol. This process requires much energy from the liver to make less available energy for fat burning and metabolism of fat and save the result of high levels of sugar in the blood. The excess fat can be found within theLiver cells causing "fatty liver" and when this starts to happen, it is extremely difficult to lose weight. If you overload the liver increases the tendency to gain weight easily.
There are other reasons why you might gain weight from artificial sweeteners: sugar levels can cause instability in the blood, which increases the appetite and triggers sweet cravings. So it is particularly toxic for people with diabetes. Takes the place of fluid retention in the body a puffy and bloated appearance,in order to look older and fatter than they are.
To avoid the risks associated with HFCs and the synthetic, non-caloric sweeteners, we should use the associated conventional sugar - is not it?
Well - read on - in Part 2 of this 2 part series!
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