Sugar and sweeteners. It is amazing how such a simple taste can be such a huge topic of debate.
Everyone has different views about which sugar, herb or manufactured product is best for their sweet foods and drinks. I know that a lot of people have turned to stevia after learning all the bad news about aspartame, saccharine, and for some, sucralose.
It is natural, right?
I’ll be honest. I’ve always been a bit skeptical. I’ve never used it simply because there has been some unclear info out there regarding its safety. Now, I don’t use hard research as a basis for every decision I make. Sometimes people are ahead of the research curve.
However, for some reason, in this case, I have listened to the research. Maybe it has something to do with being burned by believing that those fake sweeteners were good for me once upon a time.
I used to religiously subscribe to the Nutrition Action Health Letter published by the Center for Science in the Public Interest. I loved the newsletter and will probably subscribe again someday, but I admit (agreeing with some of my past nutrition professors) that the center can be a bit radical with overreactions.
I do think they have good research to back them up on some of their views, though, so I check their web-site out from time to time for new info.
I came across an article that was posted about stevia. Apparently rebiana, an extract from stevia is planning to debut in soft drinks soon. The big dogs are very excited about this. Here is a quote from the article:
“Coke, Pepsi, and other companies are excited about rebiana, because it supposedly tastes better than crude stevia, which is sold as a dietary supplement in health-food stores. After all the controversies pertaining to saccharin, aspartame, and other artificial sweeteners, the food industry expects many calorie-conscious consumers to eagerly opt for this natural sweetener.”
First, let’s point out that the soda companies are not excited that this could be a new healthy option for people. They are excited that we will probably buy more of their products. Big surprise there!
The problem is that some research out there indicates that the sweetener may be linked to mutations and DNA damage. This leads to speculation regarding the possibility of it increasing cancer risk.
Right now stevia is not considered GRAS. Okay, first of all I really don’t like this term. It stands for Generally Regarded as Safe according to the FDA. Knowing something is generally regarded as safe to put in my body causes a bit of concern for me. I still question foods that even make this category.
I am all for the use of alternative medicine, herbs and the like. It is true these things have been used throughout time to cure, sweeten and do just about everything. The problem is they were used in a manner unlike how we use them today.
Case in point, mass production in soft drink products. These days there are things we eat or chemicals in other products that these natural substances can react with making them unsafe. Just something I think about.
I bring this up only to inform. As I said, many people have differing views when it comes to sugar replacers. Personally, I use plain old white sugar in moderation. I have no problem with it and aside from its overuse being associated with weight gain and diabetes I feel it can be enjoyed in moderation. Yes, I do know about the addiction speculation, but moderation is key to me. I also use honey.
So tell me, what is your preferred sweetener? Why is it the best choice for you?
Photo of Stevia rebaudiana by Ethel Aardvark, Wikimedia Commons
Brown sugar or honey…is it healthy? I should research. Nice post!
Really interesting, Lori. I use all the usual suspects, with feeble attempts at moderation 🙂
I use agave nectar.
I have no problems using plain white sugar, though sometimes honey or maple syrup, etc make great substitutions.
Thanks for this post. I use stevia and agave nectar. I definitely don’t like the chemical artificial sweeteners, but I may have to research more about stevia before I continue using it.
Thanks for your comments everyone! I need to look into the aguave nectar more. I don’t really know much about it.
Kevin – Welcome! Maple syrup is another great idea! I really enjoyed reading about your trip. I plan to link to it this weekend.
Hi Lori, I recently found your blog and have really enjoyed it so far, thanks! I have read so many different things about Stevia. I do not use it because of the research you mentioned but I have also heard the argument that the FDA was lobbied by Nutrisweet and others to keep it out of the mainstream since it would pose an attractive alternative to their product. I don’t know how true that is though. At any rate, I like honey and even all natural fruit preserves. I have tried this in a couple things after seeing Alton Brown add peach preserves to his vanilla ice cream. Won’t work in every case but it’s a thought. PS I also love nutrition action healthletter, but I agree they can be a bit overboard sometimes. Take care!
Hi l-del – Thanks for your comment. Unfortunately it may be true that our government agencies get caught up with corporations especially when it comes to nutrition. I have heard a lot of stuff too. It is always important to check out who funded a study when you see the topic and conclusion. Accusations come from all sides unfortunately it is difficult to know what to believe sometimes.
I love natural fruit preserves as well. So glad you like the blog. I hope you will continue reading. Thanks!
I’ve used agave nectar, but I’m hesitant to use anything else. The fake stuff just makes me nervous. I feel like years from now they’re going to tell us that some of that fake stuff caused some really bad things to happen.
thanks Lori for the compliment!
you’re in Brazil? my best friend lives in Sao Paulo. Brazil seems to haunt me, every bloody where i turn there’s something/someone from Brazil! no i don’t mean it like a bad thing. so you are american?
oh la la yeah if you miss out on the pumpkin spice late now there is always the peppermint late and the gingerbread late at christmas!!
i hate to be the absolute anarchist on this page after all of these lovely comments—but i cannot tell a lie and must say that I use splenda. i love splenda. blasphemy! im sorry.
Recipe girl – I feel the same way. I really do have to look into agave nectar.
Mallory – Thanks for stopping by. Yep, Americana. I travel back to the States a lot but we are in the middle of a two year assignment here with my husband’s employer.
No problems about the sucralose. We don’t judge here. 🙂 I know a lot of people who use it with no problem. It makes me feel bad so I try to avoid it. Can’t wait for the holiday drinks!!!
I use agave in moderation, sometimes raw honey. When I bake, organic brown sugar. But I go days and days on end without using sweetener at all. I read Sugar Blues and that was a big eye opener.
I’ll have to look up that book. I hadn’t heard of it. I always find books or articles regarding the food addiction/depression/wellness side of things to be really interesting.
I’m a plain white sugar user in moderation as well. We also use local honey as a sweetener sometimes, too.
Hi mary! Thanks for your comment. Sounds like we are the same in our sweetener use. 🙂
Great post, Lori! I’ve read about the potential problems with Stevia. It bothers me that anything natural is automatically considered good and healthy. Anyway, I agree with you in that I like to use white sugar in moderation.
Thanks, cathy. I feel the same way regarding the ‘natural’ terminology.