I admit it – I have a sweet tooth – I enjoy sugar in my tea and coffee…. How Sinful is that?
I also have health issues and am reducing my fructose load/consumption, so I have changed to using pure glucose as my sweetener of choice. (Glucose is also known as D-glucose, dextrose, or grape sugar) Dextrose is simply a form of glucose. Some food packagers like to use “dextrose” on their packaging instead of “glucose” because they believe that people have negative associations with glucose.
To reduce the amount of glucose I am consuming I decided to look for a sugar substitute that my tastebuds would accept. The main criteria for my search were it had to be natural, low in calories and taste nice. I intended to use a 50/50 ratio of glucose with a low calorie value sweetener.
I have done enough reading over the years to know that I did not want to touch any of the aspartame, equal, splenda type sweeteners. I did not want to put these dangerous chemicals in my body – end of story!
I elected to use 50 percent glucose with Stevia as the non calorific sweetener. That way I managed to reduce the amount of sugar I was consuming by half, while maintaining a level of sweetness I personally preferred.
This week while cruising the web, I read about the soaring price of sugar on the world market. Tate & Lyle (because of the soaring price of sugar) have been inspired to develop new beverage prototypes under its Optimize platform, which replace as much as 45 per cent of the sugar with blend of sweeteners but without impairing taste.
This sounds wonderful doesn’t it? They are going to assist us to lose weight by manufacturing a sugar/sweetener product, to be used in foods and drinks, and it is going to taste just like sugar…. Same taste etc. Mmmmmmm
Now this is just what your dietician recommended – reduce your sugar intake people, and get healthier. Well they would if they had any sense… and forget about the “fat is bad” for you mantra…. which is pure nonsense!
Only problem is, this new fangled sweetener is NOT sugar; it is a combination of a natural product with a synthetic product blended together to fool your taste buds.
Don’t be fooled into thinking ‘the industry’ wants you to lead healthier lives. If it wasn’t for the fact (a) sugar prices have soared and (b) you, the consumer are looking for healthier options, this new push for less sugar in your food by the industry may well not have happened at all.
With commodity prices soaring and consumers becoming increasingly cost and health conscious, manufacturers are finding it more challenging than ever before to maintain profitability.
The pressure on margins is such that manufacturers need to step up their reformulation efforts – this new product shows what can be achieved.”
So what are these ‘other’ chemicals Tate & Lyle are adding to their New Brand of sweetener?
Sucralose: What are the cons?
The most misunderstood fact about sucralose is that it is nothing like sugar even though the marketing implies that it is. Sucralose was actually discovered while trying to create a new insecticide. It may have started out as sugar, but the final product is anything but sugar. According to the book Sweet Deception, sucralose is made when sugar is treated with trityl chloride, acetic anhydride, hydrogen chlorine, thionyl chloride, and methanol in the presence of dimethylformamide, 4-methylmorpholine, toluene, methyl isobutyl ketone, acetic acid, benzyltriethlyammonium chloride, and sodium methoxide, making it unlike anything found in nature. If you read the fine print on the Splenda web site, it states that “although sucralose has a structure like sugar and a sugar-like taste, it is not natural.”
The name sucralose is misleading. The suffix -ose is used to name sugars, not additives. Sucralose sounds very close to sucrose, table sugar, and can be confusing for consumers. A more accurate name for the structure of sucralose was purposed. The name would have been trichlorogalactosucrose, but the FDA did not believe that it was necessary to use this so sucralose was allowed.
The presence of chlorine is thought to be the most dangerous component of sucralose. Chlorine is considered a carcinogen and has been used in poisonous gas, disinfectants, pesticides, and plastics. The digestion and absorption of sucralose is not clear due to a lack of long-term studies on humans. The majority of studies were done on animals for short lengths of time.
The other Chemical additive is the Fruit Sugar – Fructose. Now that sounds just fine to your ears I bet. Nice and healthy… all natural from fresh fruits.
Tate & Lyle’s website says this of their Fructose product:
**FRUCTOPURE fructose is a nutritive sweetener made from corn by undergoing enzymatic processing, producing a sweeter compound containing higher levels of fructose. Pure fructose is the sweetest of all naturally-occurring sugars. The high relative sweetness and low glycaemic index of fructose make it ideal for use in reduced-sugar recipes. It is label-friendly, and available in dry and liquid forms.
Naturally sweet – the consumer’s favourite
A clear majority of European consumers see fructose – which is found in fruit, berries, vegetables and honey – as a natural sweetener and it is a popular nutritive sweetener amongst consumers. *
I have just again read the first paragraph **above ‘made from corn’, which sounds nothing like ‘found in fruit, berries, vegetable and honey’ (second paragraph). Sounds more like (HFCS) High Fructose Corn Syrup to me!
Scientists Finally Prove High Fructose Corn Syrup Risks
For the last several years, getting good answers about the health risks of high fructose corn syrup has been difficult. There has been a lack of true scientific substantiation on either side of the debate.
Although many of us suspected this stuff really isn’t healthy for us, we didn’t actually know how it was affecting our bodies.
Well, a team of Princeton researchers has now released their official findings on a high fructose corn syrup study with (not so) shocking conclusions.
The Princeton researchers had been studying not only side effects of high fructose corn syrup, but how your body reacts when it’s ingested. They discovered that rats which had access to high fructose corn syrup gained significantly more weight than those with access to basic table sugar, even when their overall caloric intake was the same.
5 Health Dangers of High Fructose Corn Syrup
It’s no secret that high fructose corn syrup is detrimental to your health. Unfortunately, it’s also no secret that it has replaced other forms of sugar in a disturbingly large number of manufactured foods. Even worse is that most high fructose corn syrup is made from genetically modified corn.
Since the late 1980s, HFCS has replaced regular table sugar, honey, and similar sweeteners in practically everything. Prolonged consumption of HFCS is now the topic of much debate and we are learning that it can cause long-term damage to the body.
A number of studies conducted over the past few decades indicates that consumption of HFCS is connected with a wide range of health concerns. Here are a few of the more important health dangers of high fructose corn syrup you should know about:
1. Significant Risk of Weight Gain & Obesity
2. Increased Risk of Developing Type-2 Diabetes
3. Hypertension and Elevated “Bad” Cholesterol Levels
4. High Fructose Corn Syrup & Long-Term Liver Damage
5. Mercury Exposure from HFCS
I expect I have waffled on long enough folks. I merely wanted to show you how kind and thoughtful (NOT) the food manufacturing industry is being, in helping us save money, lose weight and get healthy.
Here you have it from the horses own mouth – Tate & Lyle are polluting the entire food supply with substances which are seriously harmful to your health.
I do not expect many people scour industry blogs for the latest and greatest in new food innovations. I will keep you up to date when I can.
Till next time, it pays to be a super sleuth in regards to the substances you put into your body. Look very carefully at any product that makes a claim to have Less or Reduced Sugar. What have they included in the ingredients to make it taste as sweet as ‘regular’ sugar? And please be very careful not to be bamboozled by claims of ‘All Natural’…. remember arsenic is natural too!
The clutch of new prototypes span the juice, carbonated soft drink, tea-flavoured drink, and flavoured water sub-categories.
Company spokesperson Caroline Sanders told FoodNavigator.com that traditionally companies have looked at reducing calories by around 30 per cent, as that is the regulatory cut-off point for making ‘reduced sugar’ claims. However these beverages are intended to sit on the shelf alongside the full calorie versions, rather than being necessarily ‘diet’ drinks.
As a final thought – did you know ‘they are even doctoring the beer these days?
Did I hear someone scream ‘sacrilege’?
A Few Links with information you might find of interest.
Robert H. Lustig, MD, UCSF Professor of Pediatrics in the Division of Endocrinology, explores the damage caused by sugary foods. He argues that fructose (too much) and fiber (not enough) appear to be cornerstones of the obesity epidemic through their effects on insulin.
Virtually every cell in the body can use glucose for energy. In contrast, only liver cells break down fructose. What happens to fructose inside liver cells is complicated. One of the end products is triglyceride, a form of fat. Uric acid and free radicals are also formed.
None of this is good. Triglycerides can build up in liver cells and damage liver function. Triglycerides released into the bloodstream can contribute to the growth of fat-filled plaque inside artery walls. Free radicals (also called reactive oxygen species) can damage cell structures, enzymes, and even genes. Uric acid can turn off production of nitric oxide, a substance that helps protect artery walls from damage. Another effect of high fructose intake is insulin resistance, a precursor to diabetes.