Is Sugar Toxic? Review

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

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

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

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

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

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