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Sugar and Spice and Everything Nice – by Nutritionista

June 4th, 2009 1 Comment

Sugar and Spice and Everything Nice – by Nutritionista 

Okay, really, this post is about one thing: SWEETNESS. What’s the best (read: healthiest) way to sweeten food and drink? I used to be a straight up Splenda addict. You couldn’t convince me there was anything wrong with that stuff. It has zero calories and tastes fine, what’s not to love?!


Well, turns out, a lot of things. Splenda, and all other artificial sweeteners, are made with… drumroll please… CHEMICALS. They’re made from different chemicals, but chemicals just the same. NutraSweet and Equal are made from aspartame and Splenda is made from sucralose. It’s true that some studies have shown that artificial sweeteners are safe in small amounts, but why would you want to consume them when there are better options? Why risk it? Not to mention, artificial sweeteners have been linked pretty extensively to weight gain.


Most of the other popular sweetening agents are composed of a combination of glucose and fructose (honey, agave, HFCS, etc.).Fructose is the main component in High Fructose Corn Syrup (HFCS) and presents a few problems. It’s been shown to induce obesity in mice, doesn’t provide the same level of satiety as glucose (meaning you’ll eat more of it), and raises blood triglyceride levels (markers for heart disease) higher than glucose. That’s why I pass on stuff with HFCS, though other seemingly natural sweeteners contain fructose as well.


It turns out that in the end, most of the non-artificial (caloric) sweetening options are all about the same in terms of effects on the body. I’m on the fence about Stevia, so I just stick to the stuff that’s as least processed as possible: regular sugar, honey, maple syrup, etc. (though all are processed to some extent). Sure, you might be getting a few extra calories, but you also know it’s not going to do anything weird to your body.

As far as I can tell, the least processed sweetening agent you can use is simply fruit or fruit juice. You can use 100% fruit juice to sweeten tea or other drinks or real fruit/fruit preserves to sweeten things like oatmeal and yogurt. Another thing I think we all need to do is get used to the way things taste when they’re not so saccharin sweet. Gradually cut back on sweeteners of all kinds and you won’t need things to have that sharp, sugary taste. Appreciate food for what it really tastes like! Plus, so many foods are naturally sweet (nuts, fruit, even veggies) that it’s easy to satisfy the craving without ever touching the sugar jar.

  • Margaret Franco

    That’s our problem today. Most food has fructose. It’s really hard to find foods without fructose. We always want to control and minimize eating foods with fructose but at the end of the day, we will realize that we really didn’t avoid those because some foods has it without us knowing it.