Don't Stay As Sweet As You Are*

By Dr. Herm Valenzuela

After a backyard BBQ and servings of tea/coffee I was asked to compose an "Essay" on sugars & artificial sweeteners.

The adverse effect of sugar are well known. Nearly all simple sugars are absorbed and metabolized quickly and disrupt insulin levels, contributing to most chronic illness. Sucrose is the common table sugar, fructose from fruits and lactose from milk- all are transformed into glucose or blood sugar. They're all carbohydrates, as all foods made from flour, w'c serves as a major energy source in the diets of (faunas) animals that produces about 4 calories per gram of it. Proteins also give 4calories per gram and fats about 7 calories. A calorie, FYI is the amount of energy to raise the temperature of 1 Kg of water by 1 degree C at 1 atmospheric pressure. You can imagine a hi-gasoline octane rating produces more heat for your car's motor performance. Vitamins are not considered foods- they are various organic substances (minerals and electrolytes are non-organic ions meaning they have positive and negative charges) essential in minute amounts for normal growth and metabolism of the body. Adequate amount of water maintains effective blood volume.

As efforts to find the best tasting but least problematic sweet flavors continue, the business of sugar and it's substitute is as confusing as it is competitive. Here's a list at some of some of the sugar substitute currently available:

Aspartane: Also marketed as Nutra Sweet & Equal, it is 180 times sweeter than sugar. It has been used in beverages, yogurts, breakfast cereals, desserts and chewing gums. Close to 170 documented symptoms, most of them related to the nervous system, are associated with the use of Aspertane and of course sporadic reports of it's possible carcinogenic effect.

Sucralose: Also known by it's trade name, Splenda, it is 600 times sweeter than sugar. The safety of Sucralose is still in question. Until further testing, use it with caution but why worry, use the raw brown sugar instead!

Agave: Tasting like a cross between honey and maple syrup, it dissolves easily and is the perfect sweetener to naturally enhance any food or beverage. Because of it's low glycemic index (GI)**, Agave is acceptable for people with diabetes and hyperglycemia but use it in moderation.

Stevia: Is a natural sweetener with almost no calories, does not encourage cavities, is non-glycemic and may even "strengthen" the pancreas ( I don't know how so, don't ask!). Unlike Aspertane or Splenda, to date (8/09) no negative health effect have been reported with extensive use of Stevia; some people, however, are disappointed by the mild aftertaste.

* From the Premium Health News Service

Sugars many names: In foods hidden sugars may appear under a variety of names on a label. If any of these appear at the top of the list, the food is most likely high in sugar: Corn syrup, ....Dextrose, ..... Grape juice, ....Maltodextrine, ....Sorbitol, ... Mannitol, ....Sorghum, ....Hi-fructose syrup, ... & Turbinado.

** Glycemic Index: The ratio of the transformation of a carbohydrate into body glucose by a normal pancreas. E.g. If a gram of pure crystalline white sugar is transformed into 1000 milligram of glucose in the body, it's G.I is 1.0. (high) Carolina/Goya rice is probably 0.80 but a Basmati rice is about .58 similar to corn. A red (boiled) potato is .56 but French fries is 0.64. Now, if you're diabetic imagine your pancreas is working harder (albeit with medications) to produce more insulin to metabolize foods with a high G.I. A G.I of 0.50 to 0.60 is moderate; An index of 0.65 to 0.70 is high! At some point if your diabetes is not well controlled you may need insulin (replacement) injection!

Herm