Coconut Sugar - A Healthy Sugar Substitute than Artificial Sweeteners

According to the USDA, sugar consumption has been rising at over 1.7 percent a year for the last decade, higher than the U.S. population growth rate. The USDA estimates about 20 teaspoons of sugar per day is the average daily consumption of Americans today. That equates to about 7300 teaspoons per year per person! This incredibly sharp rise in consumption of refined and added sugars is thought to be the one of the major contributing factors to obesity, high blood pressure, heart disease and stroke.

With all that consumption, the obvious question is why do we eat so much sugar?

Quick and simple answer is because our bodies built that way. Sugar is ver rare in nature and not until recent technological advances in agriculture and transportation was it readily available. When we eat sugar, our body quickly turns it into glucose which is body's preferred fuel source. It qives us a quick boost in energy and it releases dopamine in our brains, which stimulates receptors that make us feel good. However, the effects are temporary and we soon "crash" and seek more sugar. Problem is over consumption of sugar has very adverse affects on our health. Since it was rare in nature, there was no risk of over consumption. Fast forward to today and sugar is found virtually everwhere. Food manufacturer are aware that our bodies seek sugar and they pack in added sugars into almost everything. Sugary sodas, sports drinks, and fruit- or fruit-flavored drinks containing added sugars are among the largest sources of added sugars consumed by the average american.

In an effort to keep our sweets and not perish in the process, we turn to our technology for solutions and hence, artificial sweeteners were born.

Saccharin

Saccharin was discovered by accident in 1879. Constantin Fahlberg was working on coal-tar derivatives when for unknown reasons, he decided to taste the substance he created. He found it to be sweet and Saccharin was born. It is the first ever and artificial sweetener. During World War I and II, our agricultural technology is not what it is today and sugar was hard to come by. Sugar was rationed to support the war effort and saccharin became an attractive alternative to unsweetened foods. Its use became widespread until a controversial report in the mid 1970's indicted saccharin as a contributor to cancer in rats. The FDA attempted to ban saccharin use but those efforts were in vain. Saccharin is still in use today and is more commonly found in Sweet n' low.

Aspartame

Aspartame (Nutrasweet, Equal) was introduced to the market in 1981. Asparatame used Saccharin's bad publicity at the time and marketed itself as a safe alternative. Those efforts were rewarded and it became the leading sweetener in diet softdrinks. Unfortunately, Aspartame claims the record for having the most complaints of any food additive available for public consumption. It has been linked (but not completely proven) to a slew of diseases including MS, lupus, fibromyalgia, and other nervous central disorders.

Aspartame when consumed, breaks down into aspartic acid (a chemical found in the brain), phenylalanine (amino acid) and methanol (alcohol) which then turns to formaldehyde. Formaldehyde is classified by the EPA as a probable human carcinogen with prolonged exposure. The FDA knows that aspartame ingestion causes formaldehyde accumulation in the body. Aspartame is not banned because they argue that the amount is too small to pose any health risks. Most experts say that any amount of formaldehyde in the body is dangerous and long term exposure can have serious effects to your health. With the amount of diet soda consumption on the rise, aspartame exposure will also increase.

Sucralose

Sucralose (Splenda) is the leading artificial sweetener in the US. Like Saccharin, Sucralose was discovered by accident. Two scientists were trying to make better pesticides when a miscommunication between them led to one of them tasting it. They also found the substance to be sweet - 600 times sweeter than sugar. Sucralose is now useless as a pesticide but still shares many similarities. Sucralose is produced by forcing a chemical bond between sucrose (sugar) molecule with chlorine. The "unnatural bond" between the chlorine atoms and the sucrose atoms forms an "organochlorine" (chlorocarbon). Organochlorine is lethal to almost all types of lifeforms making it a perfect pesticide

Sucralose was brilliantly marketed as "made from sugar" and it became the leading sweetener in use today. However, Sucralose actually resembles a pesticide more than natural sugar. Large quantities of other artificial chemicals have to be added to the sucralose to hopefully keep it from digesting in our bodies. These added chemicals which are also toxic, is what hopefully prevent the toxic chlorine molecules from detaching from the sugar molecule inside the digestive system. Ironically, if you have a very healthy digestive system and your body is able ot break that "bond" down, it is not unlikely that you absorb those chlorine molecules.

Artificial Sugar Substitutes - Are they safe to use?

Short answer is no one really knows. The FDA has not placed a ban on any of the artificial sweetener (except cyclamate). They do however acknowledge that these artificial sweetener contain toxic chemicals but contend that they are only trace amounts and pose no health risks. Truth is, there is not enough unbiased and long-term research done to be sure either way. For most people artificial sweeteners are probably safe so as long it is used in moderation. Its going to be up to you to decide.

But why take the risk for you and your family?

There are natural sugar substitutes available and coconut sugar is arguable the best natural sugar substitutes. Although new in the US market, it has been around for a very long some time and has been used as a traditional sweetener in typically South East Asian countries.Coconut sugar has a low glycemic index and low glycemic load, has plenty of with nutrients, and tastes great. It is all natural made from the sap of the coconut floweres and no chemicals or any additives are ever needed to make it. The only process it goes through is boiling the sap to get rid of the water content and get to the sugar. You can use is a direct 1:1 sugar substitute: use it in your coffee, tea, cooking and baking!

If you are interested to know more about coconut sugar, an all natural healthy sugar substitute, please go to http://www.sugarcoconut.com for more information

The information provided here is not meant to diagnose, prevent, treat or cure any disease. It is to be taken as suggestions or educational material and not to be considered professional advice.