Fifty-five years of slick advertorial bombardment…
From holistic doctors, to nutritionists, to researchers – many people have tried to present the truth about the diabolical effects of artificial sweeteners. This article is not a rant about eating in a hyper-natural way, but rather a small light on what is corrupted and what is not.
The FDA and Health Canada, in their ‘protection’ of us, the un-knowing public, has only seen fit to allow ever more new chemical sweeteners onto the market and into our bodies and while stealthfully added where we least expect them.
About fifty five years of aspartame has dominated the sweetener market (NutraSweet®, Equal®, and Canderel®). Aspartame is 200 times sweeter than sucrose and is commonly used as a sugar substitute in foods and beverages. It is a methyl ester of the aspartic acid/phenylalanine dipeptide and has contributed to obesity, pancreatic unhappiness, pH imbalances, chronic tiredness that cannot be pinpointed and mental weaknesses that can come and go. Some consumers get the picture yet some resist the fine critical information available – and that is so typical and painful when one is addicted.
Now newer chemical sweeteners and the sweeteners where they are all blended together, still are subjecting us to or intertwined with the weight gain, disruption of the parasympathetic and sympathtic nervous system such as sleep patterns, synapses, sexual dysfunction, increases in inflammatory conditions, pancreatic unhappiness and a long list of epidemic degenerative diseases that are may or may not be caused by the chemicals themselves, but definately don’t allow natural ease of healing, either.
Marketed as a ‘no penalty hack”!
People with eating disorders, children, diabetics and those with degenerative illnesses are at the forefront of being targetted. And if the sweeteners are artificial, then the other barage of chemicals are certainly there too – stabilizers, shelf-life extenders, preservatives, “natural” colours and “natural” flavours’“. And the commitment to this multi-billion a year industry is highly stealthful! According to the Conference of the American College of Physicians ‘we are talking about a plague of neurological diseases caused by these deadly poisons.’ (aspartame, sucralose, acesulfame-K)
So! Simply being aware of the sweet deception surrounding you is step one! Knowing WHY they are harmful is step two – so you can explain it to a friend or loved one, or the unassuming relative or person behind you at the check-out….The sweeteners are a mix of chemicals, unnatural molecules, combined in a laboratory (not grown in nature) and therefore seen as a foreign intrusion by our bodies and AT BEST, difficult to process. Basically, these chemicals can be morphed into something less alarming (at best) and send out false signals (at worst) and then are partially pee-ed out as a toxin / partially stored in the liver as a toxin and removed from there, AT BEST, in good time, or after a long time, or never, or parked in fat cells (best solution) and / or any soft tissue of muscles and organs.
Nature never creates natural food that isn’t safe. Whatever man creates for food in the laboratory may not be accepted by our body, resulting in imbalances. Our bodies are incredible intricate machines that operate perfectly, but it doesn’t “understand” manmade chemicals and molecules and cannot fully process them but certainly does it’s damndest! Those are foreign signals like a foreign language. Forcing “foreign” materials into your body is like pouring pure ethanol into your old gasoline-only car’s gas tank: the engine will eventually sputter, stall frequently and then stop working.
Which Artificial Sweeteners Should You Avoid?
- Sucralose (Splenda®) – the yellow packets
- Aspartame (NutraSweet® / Equal®) – the blue packets
- Acesulfame-K (Sunett®)
- generic saccharin (Sweet’N’Low®) – the pink packets
here today / “hidden” tomorrow!
In 1998 Coca-Cola came out with Diet RC® (with sucralose) and was a screaming success! All the joy for ZERO calories! So they weren’t lying when they came up with “No Aspartame” on the can… I mind being played for a sucker, but not if I have to pay for it with BOTH my wallet and my nervous system!
When aspartame tests contradicted each other and results were less than stellar, Splenda® came to the marketing rescue. It was made from sucralose – deemed to be more “natural”… made from the chlorination of sucrose… so therefore it had to be okay. Sucralose was discovered by Tate & Lyle and researchers at Queen Elizabeth College, University of London, in 1976. These folks subsequently developed sucralose-based Splenda® products in partnership with Johnson & Johnson. It’s sold as “made from real sugar” to capture the ever wisening-up yet trusting market that is being lost to clear thinking.
Johnson & Johnson bought the rights in 1998 to sell sucralose in the United States as Splenda®. Its great stuff – tastes almost like sugar, and never breaks down in processing, baking and storing! It contains one really bad ingredient, but no worries much as it is ‘bound’ chemically so it cannot be released to do damage in our bodies. Hmmmm… that means your body cannot break it down!
Did they test the chlorinated sucralose to see if the saliva in the mouth was altered? at various pH’s? the stomach acids were affected? (or lack of them and with or without chemicals from medications?) the essential intestinal enzymes for digestion were affected? the delicate micro-bacteria were affected? In fact was the entire complicated biome affected? NOT!
Fooling around with some lab rats and mice was all there was.
Sucralose contains chlorocarbons – a chlorine-containing compound. The chlorocarbons have long been known for causing organ, genetic and reproductive inflammation and damage. Proper research on lab rats showed up to forty percent shrinkage of the thymus gland (T-cells – one of the 7 important white cells that make up the immune system’s basic foundation). Due to the chlorine content in the Splenda®, sucralose can cause or exascerbate inflammation and swelling of the liver and kidneys. It can be called enhanced sucrose twenty different ways to Sunday but it is still chlorinated undigestible sucrose!
(According to the Canadian Diabetes Association, the amount of sucralose that can be consumed over a person’s lifetime without any adverse effects is 900 mg per kg of body weight per day – that’s 70 grams per day.)
- Goldsmith LA (2000). “Acute and subchronic toxicity of sucralose”. Food Chem. Toxicol. 38 Suppl 2: S53–69. doi:10.1016/s0278-6915(00)00028-4
- “Sucralose – FDA Final Rule – Food Additives Permitted for Direct Addition to Food for Human Consumption” (PDF). United States: Food and Drug Administration. Archived from the original (PDF) on 18 October 2012
What Are Safe Natural Sweeteners?
- raw, unprocessed sugar (Sucanat® – a contraction of “sucre de canne naturel” – is a brand name for a variety of whole cane sugar (as opposed to refined and processed/bleached white and brown cane sugar and brown cane sugar, that is essentially pure dried sugar cane juice)
- panela and muscovado (pure unrefined cane)
- brown rice syrup (as delicately processed as possible)
- barley malt – ground up toasted sprouted barley powder made into syrup, with a high concentration of maltose.
- date sugar (as delicately processed as possible)
- honey (preferrably unpasteurized = heat treated)
- unadultereated syrup from the maple tree, the birch tree, etc
- molasses – processed from sugar cane and sugar beets
- sorghum – from a grass and a cousin to sugar cane
* use it sparingly or else it is bitter – otherwise, it’s “naturally” delicious and a healthy choice!
I was asked how could a diabetic possibly manage without artificial sweeteners! When one is truly diabetic, then the focus is not on how to trick the body unless one is verrrry ill advised! The focus is on eating healthy meals with appropriate healthy clean protein and fats at every meal (see glycemic index at https://pacific-holistic.com/Glycemic-Index) and not how to trick a product such as jam into being zero calories… being diabetic is more about omitting foods that cause a sharp rise in blood sugar and damage to the pancreas. Learning to side-step sugars and toxins is the serious priority of a diabetic.
Eating tiny bits of treats made with all natural sugars as the sweet treats below, is a healthy step.
somewhat natural choices – in tiny amounts with quantities of discretion!
- juice concentrates
- sugar alcohols (polyols)
Here is my favorite 2022 Snack:
dates, figs, chopped almonds, chopped hazelnuts, coconut bits, raisins, chopped pecans, almond flour (not radiated from California).
I put a bit of water in a pot, add the chopped dried figs, raisins and dates and let them simmer for about 5 minutes till it’s all soft. Add everything into the blender and pulse (if too runny, add a bit more almond flour). I then roll mine in 1/8 cup size balls and roll in the Almond Flour – sometimes with a tad of fine coconut, too. Occasionally I add carob nibs or powder. Great for energy and for the natural sweet tooth. (When you are out of dates, there are always dried apricots).
KNOW YOUR OPTIONS
Merrie Bakker B.Sc, M.Arch, CN
we’re in Kerrisdale, Vancouver, BC
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Merrie Bakker – Live Blood Analyst / microscopist – Health Educator – Author – Teacher – Speaker – Editor – Hands-on-Healer – Reflexologist – Dowser – Reiki Master – Nutritional Coach – a life-long student of holistic medicine and preventative health who believes with a passion that cellular disorganization can be prevented or reversed by ortho-molecular medicine, emotional healing work, environmental detoxification (many areas of concern) and nutritional and lifestyle re-balancing (many possibilities). Combined with vigilance, monitoring and team work, clients are encouraged to detox, rebuild, re-nourish, resolve and re-educate.