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“You get a spurious association between the intake of nonsugar sweeteners and the risk for diabetes,” she said. That is, the data ends up suggesting that these sweeteners are causing health ...
If you have diabetes, for instance, artificial sweeteners or sugar alcohols, like xylitol, could be a better choice when consumed in moderation. Natural sweeteners, like honey, can still raise ...
A new analysis of 184 countries linked 2.2 million cases of type 2 diabetes and 1.2 million cases of cardiovascular disease to sugar-sweetened beverages. ... Health risks of artificial sweeteners.
Artificial sweeteners may be derived through manufacturing of plant extracts or processed by chemical synthesis. High-intensity sweeteners—one type of sugar substitute—are compounds with many times the sweetness of sucrose (common table sugar). As a result, much less sweetener is required and energy contribution is often negligible.
The primary compounds worldwide are aspartame, saccharin, sucralose, cyclamates (outside the US), acesulfame potassium ("Ace K"), and stevia. The ideal goal in artificial sweetening is to replicate the exact taste and texture effects of sucrose with one or more non-caloric sweeteners.
Molecular structure of stevioside. Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana and the main ingredients (or precursors) of many sweeteners marketed under the generic name stevia and several trade names.