Paul Pitchford
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 Comparison of Sweeteners
Chemically Processed Sweeteners
Sweetener
Composition
Source
• White sugar
99% sucrose cane and sugar beets
• Raw sugar
96% sucrose cane and sugar beets
• Brown sugar
98% sucrose white sugar with molasses added
• Corn syrup
96% sucrose processed from corn starch
• Blackstrap
65% sucrose by-product of granulated sugar molasses
(contains minerals)
• Fructose, xylitol, and sorbitol can be made from natural sources, but it is too expensive, so they are refined from commercial j glucose and sucrose. |
Dr. Edward F. Group III, DC, ND, DACBN
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| Sucralose is about 600 times sweeter than sucrose (refined table sugar) but it can range from 320 to 1,000 times sweeter depending on the food or beverage containing it. Sucralose is produced by chlorinating sucrose. This involves chemically changing the structure of the sugar molecules by substituting three chlorine atoms for three hydroxyl groups. The changes caused by chlorination raise a big red flag in my opinion. Chlorine is a known carcinogen, so why is the FDA allowing something toxic to be included in our food and beverages?
165 r. |
Kelly Harford, M.C., C.N.C.
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 All the schools did was bring in a policy that no food could be served in school cafeterias that contained more than 11% sucrose. Why 11%? Because a lot of fruits and vegetables contain up to 11 % sucrose. They decided that if the sucrose is there naturally, that's fine. But out went the sugary sweets.
Stephen Schoenthaler, Nutrition & Intelligence the sensationalistic media shaping people's perceptions of reality and, subsequently, the choices they make.
So many children's delicate bodies and brains aren't able to function properly because they are not getting the nutrients they need. |
Stephen T. Sinatra, M.D.
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 Common sugars, such as glucose, sucrose (table sugar), fructose, and other sugars we see in foods are used by the body for energy recycling via glycolysis.
In this way, these sugars contribute to energy turnover. Certain of these sugars, especially sucrose, are also what are now referred to as "bad" sugars because they provoke an insulin spike.
2. Glycogen is a sugar made up of a long chain of glucose molecules. Glycogen is the cellular storehouse of glucose, making it readily available for energy turnover in the cell. |
Tom Bohager
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 Particularly beneficial as a digestive enzyme for people who have difficulty digesting vegetable material
Hemicellulase units (HCU)
Invertase (sucrase)
Carbohydrase žBreaks down carbohydrates, especially sucrose and maltose
?Particularly beneficial as a digestive enzyme for people who are intolerant of sugars
Invertase active units (IAU)
Enzyme
Category
Purpose
Unit of Measurement
Lactase
Carbohydrase žBreaks down lactose (milk sugar)
?Used to treat lactose intolerance
Lactase units (LacU)
Lipase
Lipase žBreaks down lipids and improves fat utilization
? |
| The carbohydrase enzymes that digest sugars are involved in breaking down sucrose, lactose, and maltose. When these sugars are not properly digested, people often exhibit symptoms of depression, panic attacks, severe mood swings or mania, abdominal cramps, diarrhea, and environmental sensitivities. The sugar-digesting carbohydrases from fungal (plant-based) sources are sucrase, lactase, and maltase. |
Dr. Edward F. Group III, DC, ND, DACBN
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| Amazake
• Carob powder
• Corn Syrup
• Dextrose
• High fructose corn syrup
• Maple syrup
Molasses
Processed Fructose Sorbitol sucrose Turbinado White Sugar
PIP YOU KNOW. . . ONE OF THE MANY STEPS FOR REFINING SUGAR INCLUOES BLEACHING (TO OBTAIN THAT *PURE* WHITE COLOR) WITH ANIMAL CHARCOAL FROM OEGREASED COW BONES?
Fig. Ill
In 1957, Dr. William Coda Martin offered the following definition of a poison. "Medically: Any substance applied to the body, ingested or developed within the body, which causes or may cause disease. |
Dr. Steve Blake
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 Foods high in sucrose and fructose increase chromium loss. Vitamin C in amounts of 100 mg or more increase the absorption of chromium. There is not enough information on chromium to establish RDAs. The adequate intake level (AI) has been set to reflect average intakes. Please refer to Table 13-5 for the adequate intake levels for chromium.
CHROMIUM SUPPLEMENTS
Trivalent chromium is available for supplementation in several forms. Chromium chloride is a poorly absorbed form. Chromium picolinate is the form used in much of the research on the health effects of chromium and is well absorbed. |
Thomson Healthcare, Inc.
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 The coumarins in Dong Quai may have anticoagulant and antispasmodic effects, the volatile oil may have analgesic and sedative effects, and the sucrose may have a laxative or diuretic effect. Various fractions have shown, in animals or in vitro, antibiotic, anti-anemic, immunomodulatory, and anti-atherosclerotic effects (Zhu 1987; Tyler 1994). Few human studies have been done.
The ferulic acid in Dong Quai inhibits the polymerization of platelets in the blood and retards platelet release of 5-hy-droxytryptamine (5-HT) and adenosine diphosphate (ADP). |
Connie Bennett, C.H.H.C. with Stephen T. Sinatra, M.D.
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 Another problem with sucralose is that when you mix the man-made chlorine with carbon in sucrose, you get a chlorocarbon. "These are pollutants that are toxic to your health," Dr. Hull explains. "So people are ingesting a manufactured grade of chlorine that compounds into a chlorocarbon.
That is not a natural food source, and the body will digest it, contrary to Splenda's marketing claims. And that can be proven."
Thus, Dr. |
Thomson Healthcare, Inc.
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| Next to that of a 10% solution of sucrose used as a positive control, the area under the curve below the resting pH was highest for apple and raspberry herbal drinks. Damage to teeth from fruit drinks is thought to be caused from two properties, erosion of enamel surface from low pH and high titratable acidity and demineralization of enamel from organic acids in the dental plaque generated by plaque micro- organisms during metabolism of fermentable carbohydrates (Duggal et al, 1996). |
Michael T. Murray and Michael R. Lyon
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 Simple carbohydrates, or sugars, are naturally found in fruits and vegetables, but most of the simple sugars consumed in developed countries are in the form of refined sugar like sucrose (white sugar). Complex carbohydrates include starch and other, larger carbohydrate molecules.
When high sugar, or low fiber, starchy foods are eaten in excess, blood sugar levels rise quickly, producing a strain on blood sugar control. |
Connie Bennett, C.H.H.C. with Stephen T. Sinatra, M.D.
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| To argue that corn-derived fructose is metabolized the same as sucrose is medically and scientifically flawed," maintains Russ Bianchi, CEO of Adept Solutions, a global food formulation firm. |
Wendy Bazilian, DRPH, MA, RD, Steven Pratt, MD, Kathy Matthews
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 Countless packaged foods from sodas to fruit drinks to baked goods and even salad dressings, soups and packaged meal "helpers" contain a version of sugar whether it's called sucrose, dextrose, or maltose on the label. If you're trying to lose weight the added calories of these sweeteners will make your job harder.
Foods that contain artificial sweeteners are the stealth bombers of healthy eating. Food manufacturers have led us to believe that "low cal" is king. How
The Truth About "Low Fat" Packaged Foods. People who are trying to lose weight see reduced-fat foods as great diet foods. |
Mike Adams, the Health Ranger
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 What to avoid on the labels: high-fructose corn syrup, sugar, sucrose, enriched bleached flour, white rice, white pastas, white breads and other "white" foods.
The dangers of hydrogenated oils
Hydrogenated and partially hydrogenated oils -- another danger -- are developed from otherwise harmless, natural elements. To make them hydrogenated, oils are heated in the presence of hydrogen and metal catalysts. This process helps prolong shelf life but simultaneously creates trans fats, which only have to be disclosed on the label if the food contains more than 0.5 grams per serving. |
Michael T. Murray and Michael R. Lyon
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| The average American now consumes over 100 pounds of sucrose and 40 pounds of corn syrup each year. This sugar addiction probably plays a major role in the high prevalence of poor health and chronic disease in the United States.
Research in the past three decades has provided an ever-increasing amount of new information on the role that both refined carbohydrates (sugar, high fructose corn syrup, and low-fiber starchy foods) and faulty blood sugar control play in many disease processes. |
Connie Bennett, C.H.H.C. with Stephen T. Sinatra, M.D.
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| One research study, he says, found that artificial sweetener users took in more calories the next day than those eating sucrose. Another of nearly 80,000 women conducted for the American Cancer Society found that artificial sweetener users gained more than nonusers. And still more researchers reported in the International Journal of Obesity that rats fed saccharin-sweetened drinks ate three times more calories than rodents given sugar. |
| Sugars, particularly sucrose and fructose, elevate serum triglyceride levels by 60 percent more than do starches, reported Rutgers University researchers in the American Journal of Clinical Nutrition. They also noticed that diets high in sugary foods are associated with higher triglyceride concentration and greater risk of heart disease in women. |
Jonny Bowden, M.A., C.N.S.
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 It is basically a slightly chemically altered version of sucrose (sugar) and is six hundred times sweeter. The chemical alteration prevents the digestive system from "recognizing" it and absorbing it, so it doesn't cause the rise in blood sugar and insulin associated with sucrose, unless of course it turns out to cause an insulin rise through a conditioned response mechanism. The only possible problem with Splenda—and it is only theoretical—is that the chemical "alteration" involves adding chlorine molecules. Is that a good thing? Only time will tell. |
Michael T. Murray and Michael R. Lyon
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| Be aware that words appearing on the label, such as sucrose, glucose, maltose, lactose, corn syrup, or white grape juice concentrate, mean that sugar has been added. žLook not just at the percentage of calories from fat, but also the number of grams of fat. For every five grams of fat in a serving, you are eating the equivalent of one teaspoon of fat. žIf a snack doesn't provide at least two grams of fiber, it's not a good choice. |
Thomson Healthcare, Inc.
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| Growth and the Uptake of sucrose and Mineral Ions by Transformed Root Cultures of Datura stramonium, Datura Candida X aurea, Datura wrightii, Hyoscyamus muticus and Atropa belladonna. Planta Med. 61 (4); 345-350. 1995
Kraft K, Europaische Rauschdrogen. In: ZPT 17(6):343-355. 1996.
Jojoba
Simmondsia chinesis description
Medicinal Parts: The medicinal part is the liquid Jojoba wax.
Flower and Fruit: The flowers are axillary. The male flowers are small and yellow and have no petals. The female flowers are usually solitary, inconspicuous and pale green. |
Jack Challem
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 For example, a 12-ounce soft drink contains approximately ten teaspoons of sugars (usually, sucrose or high-fructose corn syrup), and a 64-ounce soft drink averages one-half pound of sugars.
The physical and mental consequences of eating all of these sugars and sugarlike carbohydrates may sometimes take years to develop, and they contribute to a variety of intertwined health problems, including obesity, diabetes, and heart disease. |
Connie Bennett, C.H.H.C. with Stephen T. Sinatra, M.D.
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| The United States is the world's largest consumer of sweeteners, including sucrose and high-fructose corn syrup, as well as one of the largest global sugar importers, according to the U.S. Department of Agriculture (USDA). Just look at how our intake of sweeteners has soared over the past two centuries:
In 1801, historians estimate, each person consumed about 8.4 pounds of sugar, which comes to less than one tablespoon or 2.2 teaspoons a day. ii In 1909, when the first official U.S. |
Jack Challem
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 Some evidence indicates that fructose and high-fructose corn syrup have a more pronounced effect than do glucose and sucrose on taste receptors, imprinting both the tongue and the brain with a stronger desire for sweet foods throughout life. There is also evidence that fructose and high-fructose corn syrup modify the brain's appetite-regulating centers. Fructose decreases levels of leptin, a hunger-suppressing hormone, and it boosts levels of ghrelin, a hunger-stimulating hormone— creating a double-whammy that fosters more eating and weight gain. |
| Pure sugars, however, such as sucrose and high-fructose corn syrups, are digested very quickly, leading to rapid increases in blood-sugar levels. Likewise, the starches in bread, pasta, pizza dough, muffins, bagels, and potatoes are also digested quickly. When blood-sugar levels shoot up, the body responds with a surge of insulin, which helps to lower blood-sugar levels. However, an insulin surge often reduces blood-sugar levels to below where they originally were, making people even hungrier. |
Lester A. Mitscher and Victoria Toews
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 Though the bacteria in your mouth thrive on all types of sugar, they seem to grow best on a diet of sucrose, ordinary white table sugar. The prevalence and severity of dental cavities took a sharp upward swing in the middle of the nineteenth century, corresponding to a rapid rise in the consumption of sugar. Moreover, a higher rate of cavities appears suddenly in countries that change from diets traditionally low in sugar to a Western diet high in sugar. In a comparison of ninety countries, the amount of sugar in the diet was found to account for 28 percent of the causes of dental cavities. |
| Any digestible carbohydrate will do just fine as far as the bacteria are concerned, since they will progressively convert it to sucrose; this includes refined flour products and all sources of sugar, such as candy, honey, dried fruits, sweetened cereals, ice cream, canned or frozen fruits in syrup, hard candy, puddings, sodas, and other sweets. Since carbohydrates are an important part of our diet, they cannot be eliminated, but we can minimize their adverse dental effects and thereby discourage dental decay. |
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