What you need to know about artificial sweeteners
- by admin
A new article in the British Medical Journal has just found that artificial sweetener-free milk and cheese are less nutritious than artificial sweetened milk and ice cream.
The article describes how scientists have studied how the composition of the artificial sweetening in dairy products differs from what’s in the natural food supply, including the milk and the cheese they contain.
The findings suggest that some of the natural sweeteners in dairy are being replaced by synthetic versions that have different chemical and nutritional properties.
Artificial sweeteners aren’t just bad for us, they’re bad for the planet The article’s authors, Dr. Andrew Kremen, professor of nutrition and epidemiology at the University of Oxford, and Dr. Paul A. McPhee, professor at the Institute for Food Research at the School of Public Health, examined data from a sample of 4,000 people over a 10-year period.
“The amount of energy consumed in our diets was growing by about 2 percent per year,” McPhees said.
“By the end of the decade, it was rising to 3.5 percent.”
In other words, we were consuming about 2,000 calories per day from natural sweetener substitutes.
But what were those calories coming from?
The researchers analyzed the nutritional composition of 473 dairy products from supermarkets in the United Kingdom, France, Germany, Denmark, Sweden, Finland, Italy, and the United States.
“A lot of these products were marketed in a high-calorie, low-fat, and high-sugar diet,” Kremes said, referring to the way many people have processed and consumed these products.
“If you put a cup of a high sugar diet product in front of a cup that contains a high fat diet product, the energy content of the cup will be the same.”
So, how are the artificial sugars and the fats in the milk or cheese different?
The team found that the sweeteners that are found in dairy don’t really matter as much in terms of calories, nutrients, or other nutrients.
“We’re getting the same amount of calories from the same amounts of fat and sugar in dairy and the same number of calories per kilogram [kilogram] of fat,” McShen said.
In other terms, the researchers found that we’re getting exactly the same nutritional benefits as if we were eating the same natural products as before.
However, it’s not all good news.
“These are products that are highly processed and very expensive,” McEwan said.
The researchers did find that a lot of artificial sweetners are actually less effective than sugar in terms in terms at protecting the human body against chronic diseases.
“There’s a lot to like about artificial sugars in particular,” McAwan said, “they’re not as damaging to our health as sugar is.”
A lot of the synthetic sweeteners have added chemicals to the food that increase the pH of the food, making it less digestible.
The team also found that in addition to being high in artificial sweetenings, these sweeteners are not absorbed well.
“Some of the ingredients in these artificial sweet substitutes are not only not absorbed, but can also be absorbed into the gut, potentially causing the body to reject these products,” Mc Phees added.
“That is not something we want to see in our food.”
It may be too late to change the diets of our ancestors, but this article could help us understand how we’re eating and consuming food in the first place.
If you liked this article, you might also enjoy our new popular podcast, The BrainFood Show (iTunes, Spotify, Google Play Music, Feed), as well as:The Big Picture: Why the world needs a food security plan
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