Do you routinely use artificial sweeteners? Do you fear tooth decay, as I do, or use them in response to concern for diabetic considerations?
I began use of "diet" products way back when, after having major portions of my decayed teeth drilled out, to be replaced with mercury-silver fillings (a whole 'nother "imponderable"!) The two first such diet "sodas" were "Tab" and "Fresca", both of which tasted good, and refreshing. I drank more Tab than water! Both were sweetened with "cyclamates". Along came the govt with restrictive concern, and cyclamates were removed from products.
Before them, diabetics relied on "Saccharin" as a sugar substitute. Sach came under scrutiny also, perhaps in the '70s, with many experts calling for a ban. The Sach prevailed.
Several other non-sugar sweeteners appeared, notably Aspartame, Stevia, Acesulfame, and Sucralose. Aspartame had a difficult time with the regulators, but was finally Okayed as a general foodstuffs sweetener. Stevia is a natural product extracted from some roots. Acesulfame, I have NO IDEA, but Sucralose, I understand; it is plain old Sucrose, grape sugar, with a Chlorine atom attached to it's molecule, this fact making our livers unable to "recognize" the molecule, and therefore metabolize it for elimination from the body.
Do you share my concern for the health aspects of "zero-calorie" sweeteners? imp
I began use of "diet" products way back when, after having major portions of my decayed teeth drilled out, to be replaced with mercury-silver fillings (a whole 'nother "imponderable"!) The two first such diet "sodas" were "Tab" and "Fresca", both of which tasted good, and refreshing. I drank more Tab than water! Both were sweetened with "cyclamates". Along came the govt with restrictive concern, and cyclamates were removed from products.
Before them, diabetics relied on "Saccharin" as a sugar substitute. Sach came under scrutiny also, perhaps in the '70s, with many experts calling for a ban. The Sach prevailed.
Several other non-sugar sweeteners appeared, notably Aspartame, Stevia, Acesulfame, and Sucralose. Aspartame had a difficult time with the regulators, but was finally Okayed as a general foodstuffs sweetener. Stevia is a natural product extracted from some roots. Acesulfame, I have NO IDEA, but Sucralose, I understand; it is plain old Sucrose, grape sugar, with a Chlorine atom attached to it's molecule, this fact making our livers unable to "recognize" the molecule, and therefore metabolize it for elimination from the body.
Do you share my concern for the health aspects of "zero-calorie" sweeteners? imp
