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| Sweeteners not bad for you | |
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| Tweet Topic Started: Jul 21 2013, 06:22 AM (226 Views) | |
| Guest | Jul 21 2013, 06:22 AM Post #1 |
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Theories about cancer risks from sweeteners have not been proven Sweeteners such as stevia and xylitol found in 6,000 products Only sucrose poses the real risk for obesity and diabetes, say expert WATCH OUT IF YOU HAVE IBS Doctors and dieticians warn that there can be unfortunate side effects to some sweeteners. ‘Sugar alcohols in particular – the xylitols and sorbitols – are not absorbed by the gut and will in larger doses, and especially in people who already have irritable bowel syndrome, cause bloating and diarrhoea,’ says consultant gastroenterologist Neil Ikin, from London’s Homerton hospital. Collins, however, recommends such sugar alcohols, which are often found in chewing gums, as they have consistently been shown to help fight plaque and tooth decay by preventing bacteria in the mouth from forming the acids that attack teeth. The message, it seems, is clear: sweeteners won’t cause any ill effects. Just as long as you don’t have IBS. Read more: http://www.dailymail.co.uk/health/article-2371529/Sweeteners-bad-Take-scare-stories-diet-drinks-sweets-pinch-salt-say-experts.html#ixzz2Zg6gN35v Follow us: @MailOnline on Twitter | DailyMail on Facebook |
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| Deleted User | Jul 21 2013, 09:49 AM Post #2 |
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And was it NutraSweet or Splenda that paid for the study? |
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| Tybee | Jul 21 2013, 10:05 AM Post #3 |
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I used Splenda for years until I switched to Truvia and Stevia. I still cook with sugar but mainly for those who don't have a problem with it. I do my best to stay away from processed sugar. |
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| Deleted User | Jul 21 2013, 10:08 AM Post #4 |
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I use agave nectar. Natural, and low glycemic index. Even diabetics can use it. |
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| Deleted User | Jul 21 2013, 10:15 AM Post #5 |
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Nevermind. I just read up on it. I'm just going to stick to plain white sugar in tiny amounts, and only occasionally. I am getting so fucking tired of all these expensive "healthy" alternatives that end up being worse for you. |
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| Guest | Jul 21 2013, 10:15 AM Post #6 |
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I don't know what to believe anymore, one week stuff is bad, a couple weeks later its not. |
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| Deleted User | Jul 21 2013, 10:16 AM Post #7 |
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Exactly. |
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| Guest | Jul 21 2013, 11:07 AM Post #8 |
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I just use regular sugar in my coffee because all the other sweeteners taste like shit. None are comparable and I've tried them all. Trust me, people can tell. I don't eat sweets or desserts of any kind, I have no sweet tooth (other than my coffee), so I'm not exposed to a lot of sugar. I do like unsweetened tea, which is good as it helps limit my sugar intake to only coffee. I don't put any sugar in my cooking either, not even BBQ sauce and things still taste just fine. We're told processed sugar is bad for you (because it's processed). Same with processed food, it's bad compared to fruits and veggies. So anything man made is bad for you. Well, what are all those artificial sweeteners but man made/processed? Honey is good but makes a lousy sweetener in coffee. I'm sticking with sugar but in moderation. |
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| Deleted User | Jul 21 2013, 03:12 PM Post #9 |
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I'm like R8. I don't drink coffee, prefer unsweetened tea, and have no sweet tooth. I very occasionally bake for fun, but that is rare. Honey is the only sweetener I have consistently heard is better for you than white sugar, but I am vegan, and do not eat it. As little as I use sweeteners, I am just sticking with standard sugar. I don't need any of that man-made shit, and am not diabetic. So I should be fine. |
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| Tybee | Jul 21 2013, 03:47 PM Post #10 |
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I have to watch my sugar intake very carefully as I'm hypoglycemic. I know that food cooked with real sugar tastes better than if cooked with anything else, but wha'cha gonna do? And being a munchkin it doesn't take much processed sugar to affect me negatively. Trust me, you don't want to see me in a full-on hypoglycemic episode (which I haven't had in many years thank goodness). Baking with products like Splenda is possible, but you have to learn some tricks or deserts end up dry as sawdust. If I bake a cake with something like Splenda I mix applesauce in the batter and that helps get the moisture level back up. I've had many people not know they were eating a sugar free cake. |
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| Deleted User | Jul 21 2013, 03:59 PM Post #11 |
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That's why I had been using agave nectar, Tybee. I read a book written by an MD, singing its praises for its low GI. The book said agave was the best thing for diabetics/hypoglycemics. But now I read that the low GI is actually due to astronomical fructose levels that the body can't metabolize. I get so tired of all the conflicting information, so will just stick to white sugar in tiny amounts for now. |
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| Guest | Jul 23 2013, 05:00 AM Post #12 |
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I am going with science kids, not internet folklore. If you Google all the cancer research centers here and in other countries, none of they say brain cancer or any other condition is caused by artificial sweeteners. It's just not factually true. Of course if I Google people writing books, or blogs or just needing some kind of attention you would think they discover the cause of all cancer. There have been over 100 studies and not a single one has proven cause and effect. It is not even a debate among real scientists. The so called chemical like formaldehyde that is contains is lower then you would find in a piece of fruit or a tomato. So the Frous that read that word go bat-S-Crazy and assume it must be the cause of their (fill in the blank) illness. Google Snops -" Aspartame" if you want to see, its been debunked.
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| Erna | Jul 23 2013, 06:15 AM Post #13 |
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We read the book "Sugar Blues" and since then there has been no refined sugar(which includes brown sugar) in our house! |
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| Guets | Jul 23 2013, 11:19 AM Post #14 |
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However there has been copious amounts of sizemeat in your place! |
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