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Is Sugar Toxic? Review

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Sugars Sugar provides or acts as the following : Flavor and volume Texture Tenderness and browning in baked goods A preservative in jams, jellies and pickles Food for yeast Sugar occurs naturally in: Breads Cereals Fruits Grains Milk Vegetables

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What About Sugar Substitutes? FDA has approved four non-caloric sweeteners: Acesulfame-K Aspartame (A-see-sull-fame-K) (As-par-tame) Saccharin (Sac-a-reen) Commercially prepared baked goods The vending machines are full of them! Sucralose (Suk-rah-lose) Also known as SPLENDA No calorie sweetener

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Zero Calorie Sweeteners Acesulfame-K 200xs sweeter than sugar Stable and does not break down in cooking Common brand name is Sunette Aspartame 180xs sweeter than sugar Two amino acids: Phenylalanine and Aspartic Acid Excellent sweetener (no aftertaste) Common band names are Nutra-Sweet and Equal

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Saccharin 300xs sweeter than sugar Very stable in foods (has a bitter aftertaste) Common brand name is Sweet & Low Sucralose 600xs sweeter than sugar Extremely stable and does not break down in cooking Common brand name is Splenda

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Try new recipes or adjust old ones by using one-third less To add flavor, use more vanilla or spice Eat baked sweets and candies less frequently/or in smaller portions Satisfy your longing for something sweet with fruits for snacks and desserts Read Nutrition Facts Label

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Decrease or eliminate sugar when canning or freezing Buy unsweetened frozen fruit or fruit canned in its own juice or water Non-sugar sweeteners can be used in moderation Avoid excessive snacking

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