The Best Natural Sweeteners: Healthy Alternatives

FYI...

http://www.nytimes.com/2009/03/21/dining/21sugar.html?_r=1

The New York Times/Dining & Wine Section
By KIM SEVERSON
Published: March 20, 2009

Sugar, the nutritional pariah that dentists and dietitians have long reviled, is enjoying a second act, dressed up as a natural, healthful ingredient.

From the tomato sauce on a Pizza Hut pie called "The Natural," to the just-released soda Pepsi Natural, some of the biggest players in the American food business have started, in the last few months, replacing high-fructose corn syrup with old-fashioned sugar.

ConAgra uses only sugar or honey in its new Healthy Choice All Natural frozen entrees. Kraft Foods recently removed the corn sweetener from its salad dressings, and is working on its Lunchables line of portable meals and snacks.

The turnaround comes after three decades during which high-fructose corn syrup had been gaining on sugar in the American diet. Consumption of the two finally drew even in 2003, according to the Department of Agriculture. Recently, though, the trend has reversed. Per capita, American adults ate about 44 pounds of sugar in 2007, compared with about 40 pounds of high-fructose corn syrup.

"Sugar was the old devil, and high-fructose corn syrup is the new devil," said Marcia Mogelonsky, a senior analyst at Mintel International, a market-research company.

With sugar sales up, the Sugar Association last year ended its Sweet by Nature campaign, which pointed out that sugar is found in fruits and vegetables, said Andy Briscoe, president of the association. "Obviously, demand is moving in the right direction so we are taking a break," Mr. Briscoe said.

Blamed for hyperactivity in children and studied as an addictive substance, sugar has had its share of image problems. But the widespread criticism of high-fructose corn syrup -- the first lady, Michelle Obama, has said she will not give her children products made with it -- has made sugar look good by comparison.

Most scientists do not share the perception. Though research is still under way, many nutrition and obesity experts say sugar and high-fructose corn syrup are equally bad in excess. But, as is often the case with competing food claims, the battle is as much about marketing as it is about science.

Some shoppers prefer cane or beet sugar because it is less processed. High-fructose corn syrup is produced by a complex series of chemical reactions that includes the use of three enzymes and caustic soda.

Others see the pervasiveness of the inexpensive sweetener as a symbol of the ill effects of government subsidies given to large agribusiness interests like corn growers.

But the most common argument has to do with the rapid rise of obesity in the United States, which began in the 1980s, not long after industrial-grade high-fructose corn syrup was invented. As the amount of the sweetener in the American diet has expanded, so have Americans.

Although the price differential has since dropped by about half, high-fructose corn syrup came on the market as much as 20 percent cheaper than sugar. And it was easier to transport. As a result, the sweetener soon turned up in all kinds of products, including soda, bread, yogurt, frozen foods and spaghetti sauce.

But with sugar newly ascendant, the makers of corn syrup are fighting back. Last fall, the Corn Refiners Association mounted a multimillion-dollar defense, making sure that an advertisement linking to the association's Web site, sweetsurprise.com, pops up when someone types "sugar" or "high-fructose corn syrup" into some search engines.

In one television advertisement, a mother pours fruit punch into a cup while another scolds her because the punch contains high-fructose corn syrup. When pressed to explain why it is so bad, the complaining mother is portrayed as a speechless fool.

Audrae Erickson, president of the Corn Refiners Association, said consumers were being duped.

"When they discover they are being misled into thinking these new products are healthier, that's the interesting angle," Ms. Erickson said in an interview.

Although researchers are looking into the effects of fructose on liver function, insulin production and other possible contributors to excess weight gain, no major studies have made a definitive link between high-fructose corn syrup and poor health. The American Medical Association says that when it comes to obesity, there is no difference between the syrup and sugar.

And, Ms. Erickson added, the Food and Drug Administration considers both sweeteners natural.

Dr. Robert H. Lustig, a pediatric endocrinologist at the University of California, San Francisco Children's Hospital, said: "The argument about which is better for you, sucrose or HFCS, is garbage. Both are equally bad for your health."

Both sugar and high-fructose corn syrup are made from glucose and fructose. The level of fructose is about 5 percent higher in the corn sweetener.

Dr. Lustig studies the health effects of fructose, particularly on the liver, where it is metabolized. Part of his research shows that too much fructose -- no matter the source -- affects the liver in the same way too much alcohol does.

But all of that is irrelevant to some food manufacturers, who are switching to sugar as a result of extensive taste testing and consumer surveys.

Hi. I grow stevia too, it's very easy, grows like a weed. In fact, I don't harvest the whole plant, I just let it die down in the winter then in spring it pops up again.

Romona, I live in Michigan and grow Stevia successfully. Here's how - get the seeds started the beginning of March. Plant out after the end of May, and when I plant, I put compost and a handfull of cow manure at the base of each plant, and then put mulch around them. I use shredded paper, with homemade mulch on top. It will be ready to harvest just before 1st frost. If you see any flowers start, harvest it right away. I pull the whole plant, tie several together by the roots, and hang from the rafters in the garage for a few weeks till they are thoroughly dry. Pull off the leaves and crush or put in a blender or processor to make a fine green powder. Anything you put it in, will turn green though - just a warning.

this question is about a couple of sweetners I googled-erythritol,and rebiana. I can't tell what's hype and what's not. thank you to whomever answers.

I found your site just a couple days ago and I'm already touting it everywhere I go! Just wanted to add that (REAL) Maple Syrup is an excellent source of potassium, calcium, magnesium, and manganese. It also has trace amounts of PP (Niacin), B5 (Pantothenic Acid), B2 (Riboflavin), Folic Acid, B6 (Pyridoxine), Biotin, Vitamin A, and amino acids. It's a wonderful and healthy alternative to refined sugar! I see where many posts include the use of honey, but Maple Syrup seems to be taking a back seat to it here.

Keep up the great work here (I've learned so much the past two days - Thanks!) and I'll keep telling everyone I know about your site! :)

I've never tried Xylitol but I have tried AGAVE and I have to tell everyone that this stuff is really good! It comes from the Agave plant in Mexico and is a great sweetener that even diabetics can have. It comes in a light color which is alot like honey and a dark amber color which is a bit like maple syrup. Each one has a great flavor and no aftertaste at all!!! It is very good!!! Google Agave and find out all about it.

Please tell me how you grow your own stevia. I've never heard of anyone growing their own. I live in Michigan and don't have a green thumb but I love stevia. Thanks Romona

natural sweeteners feedback (xylitol feedback):

i've been using xylitol regularly for the last 2 years. i only use xylitol as a sweetener. i use it in tea, coffee, make pancaked with it, bake with it, you name it. for a former sugar / chocolate junkie it has been something close to a miracle. it has totally cured me of my sugar cravings, my teeth feel super clean throughout the day to a degree that i do not feel the need to brush them because i don't have that feeling of having a dirty coating on them (which occurs every time i consume sweets with sugar).

as for the lady who experienced diarrhea: this occurs sometimes (i did not experience anything of that sort) and goes away after a transition time of around 2 weeks after which the body gets used to the new substance. the body produces tiny amounts of xylitol itself. according to wikipedia (which in my opinion is pretty conservative) xylitol has incredible health benefits. read for yourself: http://en.wikipedia.org/wiki/Xylitol

my favorite xylitol meal: 100% pure unsweetened chocolate, melted with almond milk and sweetened with xylitol. perfect as a chocolate sauce over pancakes!

i was wondering if anyone else experiences a headache after consuming xylitol? i have been using XyloSweet ingredients 100% xylitol. is this some kind of detox or is it possibly an allergy? i would appreciate any feed back. Thanks Christine

did you use the white stevia powder or the green ground up powder? i'm hopeing you used the white refined kind because, i want to try the green ground up powdered leaves

Just a warning about Xylitol. Don't go anywhere (ie the office or on a plane) before you know how much your system can tolerate! I bought xylitol last week and added a heaping teaspoon to my tea. Later in the day, I did another teaspoon. My stomach started to loosen up (ie a few trips to the bathroom), but I didn't pay much attention. I had read the writing on the xylitol bottle which said diarrhea can occur after 25 grams, which was far more than what I was consuming. So early in the night I had another cup of tea with a teaspoon of xylitol. Okay, that was it! 10 minutes after drinking the tea and for the next 4 hours, I kid you not, I was rushing to the bathroom every 5 minutes.. It would have been a disaster if I had been in a public place. Ha ha. If you want a great intestinal cleanser, this may be a remedy for you. Good luck!

P.S. It really does taste like sugar. I will try it again, but maybe just once per day.

WARNING!

I read the information about Stevia, and Xylitol. While I do enjoy using either one, it's important to point out that Xylitol is toxic to pets , and should not be consumed by them in any form.(Table scraps, homemade recipes,etc.) Salt, grapes, raisins, and chocolate are dangerous too. I am greatful for Earth Clinic, and all who are working together to learn more about living life more abundantly through natural healing remedies. Blessings in Abundance to All. God Bless!

Just wanted to let you know, I found a site that sells all of the herbs and other vitamins at low price. It's called VitaCost...

http://www.vitacost.com/

Xylitol is a naturally occurring sweetener primarily derived from plant sources and has many surprising benefits. Xylitol is not actually a sugar, it's a sugar alcohol. Other sugar alcohols include erythritol, maltitol and sorbitol. Unlike other sugars it has five, not six, carbon atoms. Classified as a low calorie (2.4 calories per gram), low carbohydrate natural sweetener, xylitol is considered beneficial for your teeth and completely safe for diabetics. It has no toxicity and has not been linked to any form of disease.

Xylitol Crystals
One surprising fact about xylitol is how readily available in nature it is; making it possible to extract from a variety of sources. It's found in fruits, berries, lettuce, and corn cobs.

Traditionally, xylitol was extracted from birch trees (Birch Sugar), however many manufacturers have switched to environmentally friendly corn cobs. This insures that the production of xylitol does not contribute to the deforestation of trees and maintains a low cost to the consumer.

Xylitol is as sweet as sugar, without the calories and can be substituted one for one in place of cane sugar. When substituting xylitol for sugar, add more liquid as xylitol doesn't caramelize and can tend to make some recipes drier.

History Of Xylitol

Xylitol was discovered in 1891 by a German chemist, but it wasn't until the sugar shortage in WWII that alternative sweeteners were considered. Xylitol was introduced to the United States in 1963 when the FDA officially approved it as a sweetener and it's been gaining in popularity ever since.

Benefits

Xylitol rebalances the body's pH by creating an alkaline environment, which helps the body fight bacteria, viruses, and parasites that tend to grow in an acidic envrionment. Due to xylitol's high fiber content consuming more than 12 grams in one meal can yield a laxative effect to varying degrees.

visit this site for Xylitol (cheapest price I found)
http://www.emeraldforestxylitol.com

I used Stevia as my sweetner over a year and started having kidney issues of urine leakage and quit the stevia and now no problem. I have read health sites that feel this is a positive alternative but then after some searching on the internet found out some serious possible side affects. Also that Hypoglycemic people should refrain from it. Any thoughts on this?

Regarding saccarhin and stevia: Saccarhin is a known carcinogin and ought not be in the American food supply. See: http://www.doctoryourself.com/fakesweet.html

In addition, stevia possesses medicinal properties that have been known and used for centuries by South American Indians to help lower blood sugar, high blood pressure, and is a cardiotonic. Modern medical research has confirmed their views.

In addition, research has demonstrated that stevia is an antibacterial, antiviral, and antifungal agent. See: http://www.rain-tree.com/stevia.htm

This maybe of interest to everyone as Stevia is from a plant. So is Saccharin, or Tolu Balsam Tree.

Saccharin Discovery

sweetness was accidentally discovered by Ira Remsen, a professor at Johns Hopkins University, and Constantine Fahlberg, a research fellow working in Remsen's lab. In 1879, while working with coal tar derivatives (toluene), Remsen discovered saccharin's sweetness at dinner after not thoroughly washing his hands, as did Fahlberg during lunch. Remsen and Fahlberg jointly published their discovery in 1880.[2] However, in 1884, Fahlberg went on to patent and mass-produce saccharin without ever mentioning Remsen. Fahlberg grew wealthy, while Remsen merely grew irate.[3] On the matter, Remsen commented, "Fahlberg is a scoundrel. It nauseates me to hear my name mentioned in the same breath with him". Saccharin was an important discovery, especially for diabetics. Saccharin goes directly through the human digestive system without being digested. It does not affect blood insulin levels, and has effectively no food energy.

The name toluene was derived from the older name toluol that refers to tolu balsam, an aromatic extract from the tropical American tree Myroxylon balsamum, from which it was first isolated. It was originally named by Jöns Jakob Berzelius.

I use stevia, and believe in it completely. I grow my own stevia, and was wondering how to process it. right now i just air dry it and keep it in jars. Sharon

Just got some Stevita Stevia in powder form. I added it to some chai as a sweetener and the first thing happened was my whole head just had this tingling feeling and my nostrils opened up and some sinus drainage. It was weird but it reduced the chronic sinus pressure I have due to allergies. I only used 1/4 tsp. It also stops my sugar cravings.

For those of us that Love our sugar & sweets, Sugar, aspartame, & other dangerous sweetener's can be replaced with StevIa which is a plant, tree I think. Not sure if it has any real health value beyond replacing sugar, which is a huge health benefit alone. You can buy at the health store.

Being allergic to sugar and knowing how evil artificial sweeteners are, I have found Stevia as a marvelous substitute. My ears have stopped ringing, my skin has cleared up, and I no longer crave diet sodas. Stevia is all natural and has no side effects - at least that I have found to date. As stated, "Stevia has a negligible effect on blood glucose, even enhancing glucose tolerance."

It is "a native to subtropical and tropical South America and Central America." "Millions of Japanese people have been using stevia for over thirty years with no reported or known harmful effects.[32] Similarly, stevia leaves have been used for centuries in South America spanning multiple generations in ethno-medical tradition as a treatment of type II diabetes." Wikipedia