I talked about water a few days ago, and mentioned using Crystal Light to flavor my water. Since then, I read some articles on Splenda (sucralose) and have decided to reduce chemicals from my diet as much as possible. The easiest place to start – the flavored Splenda packs I use to replace sugar in my coffee and the Crystal Light packs I use to flavor my water.
[Note that it seems most of the information available on sucralose is either based on assumption or surveys funded by either sugar associations or Splenda - thus, all the information I've seen so far is probably biased one way or another. Bottom line for me - sucralose is a chemical, not a natural substance.]
I have since discovered agave nectar. I have been using agave nectar by Madhava Honey to sweeten my coffee and water for the past week, and so far I’m very impressed with it. Madhava’s agave nectar page has some interesting history and information about agave nectar in general and its product in particular, including the following:
Because Agave Nectar is high in fructose, it enjoys all the benefits which continue to make fructose a preferred sweetening agent. It is sweeter than refined sugar (approximately 1.4 times sweeter); in fact, fructose offers an equivalent sweetness for nearly half the amount of carbohydrate calories. Fructose does not stimulate digestive insulin secretion as do other sugars. It is less disturbing to the glycemic index. In common parlance, it does not create a “sugar rush.”
…
Agave Nectar is certified organic. The manufacturers have obtained organic certification from BCS Oeko Garantie Gmbh, a German firm accredited by the USDA. The Agave crops used in producing Agave Nectar are herbicide and pesticide free. Growers that supply the raw material will use only natural fertilizers and employ agricultural practices that meet organic certification standards. The manufacturers will also obtain organic certification on their manufacturing process.
I haven’t found too much research or discussion on agave network, but if what Madhava claims is true about the low glycemic index, the low insulin response and the organic certification, I have found my ultimate sugar replacement.
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After Googling fructose, I would hardly call it a preferred sweetening agent. Here is one quote:
What happens if I consume too much fructose?
Most of the carbohydrates we eat are made up of chains of glucose. When glucose enters the bloodstream, the body releases insulin to help regulate it. Fructose, on the other hand, is processed in the liver. To greatly simplify the situation: When too much fructose enters the liver, the liver can’t process it all fast enough for the body to use as sugar. Instead, it starts making fats from the fructose and sending them off into the bloodstream as triglycerides.
Why is this bad?
This is potentially bad for at least three reasons:
* High blood triglycerides are a risk factor for heart disease.
* Fructose ends up circumventing the normal appetite signaling system, so appetite-regulating hormones aren’t triggered–and you’re left feeling unsatisfied. This is probably at least part of the reason why excess fructose consumption is associated with weight gain.
* There is growing evidence that excess fructose consumption may facilitate insulin resistance, and eventually type 2 diabetes.
This may explain why low carb diets reduce cholesterol levels.
I know that after giving up fructose sweetened drinks my type 2 diabetes improved significantly.
Thanks for that! It’s just the answer I neeedd.
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