1. sweeteners NATURAL & ARTIFICIAL

2. Sugar Alcohols : 5 carbon structures Not all absorbed <3 kcals / grm Slower absorption Bacteria in mouth can’t metabolize Sweet taste ‘found in nature’ If can be consumed in amounts >50 gm must have a label warning “ excessive consumption may have a laxative effect”

3. Xylitol – 49 - 95% absorbed. 2 nd most abundant sugar in nature Sorbitol – ½ as sweet as sucrose Maltitol – poorly absorbed Mannitol – ½ as sweet as sucrose. ~2 kcal/ gram Erythritol - ~70% as sweet as sucrose. 90% of ingested amount is excreted intact in urine

4. Other naturally derived sweeteners Agave Brown rice (malt) syrup, rice syrup or rice malt Stevia - rebaudioside A (Reb A) Monk Fruit (Lohan Guo) Molasses Honey Dates Maple syrup

5. Stevia: rebaudioside A (Reb A) Up to 300 times as sweet as table sugar derived from the leaves of subtropical shrubs that have been consumed by indigenous South Americans for centuries. no calories doesn't raise blood-sugar levels Doesn’t promote tooth decay FDA approved for food use in 2008

6. Agave nectar Made from the sap of succulents native to Mexico, agave nectar is about 150 percent as sweet as sugar Doesn’t raise blood glucose levels as quickly as sugar highly processed and ~ 90 percent fructose

7. Monk Fruit (Lohan Guo) Calorie-free aftertaste-free and non-glycemic ~300 times sweeter than sugar derived from the antioxidant-rich, lemon-sized fruits of trees that thrive in the hot, misty mountains of southern China and northern Thailand and were allegedly first cultivated by Buddhist monks 800 years ago. in Kellogg's Kashi Squares Berry Blossoms cereal and Kashi Cocoa Beach granola

8. Artificial sweeteners aspartame (Nutrasweet, Equal) Saccharin Sucralose (Splenda) : sucrose +chlorine