Faking Away Sweets in Sugar
When one speaks of sugar, first thing in mind is the advantage of having a sweet taste of food. It is difficult to find someone who does not like a taste of it, one time or another in a person’s life. It maybe, he refuses intake of it at present for health reasons but in the past he admits, had the joy of eating many kinds of sweet foods.
Children like candies because it is associated with something tasty-sweet. In the earlier days of our grandparents, when people know nothing about calories and disadvantages of some excessive food intakes the elderly finds joy in the thought of having chocolate for breakfast because of the pleasant sweet taste associated when the native chocolate is sweetened with plenty of sugar as a beverage.
Low calorie sweeteners became a household word recently, for reasons that today’s generation is more aware of cases of diabetes and obesity associated with eating excessive sweets. Uncontrolled intake of carbohydrates, which has plenty of starch and sugar, is not advised to people who suffer diabetes, or those prone to obesity.
Researches in the earlier 21st century have proven that low calorie sweeteners had been introduced in the market to substitute the use of actual sugar. Actually some chemical contents are substituted, reduced, or refined to certain degree as to fake the sweet taste in natural sugar. It becomes in a way synthetic, but beneficial to the general health of the public. The faking of the sweet taste reduced the calories present in the actual glucose sugar. It is not surprising that consumers products displayed in the markets today include grocery items on low calorie sweeteners.
Why such preference on the synthetic-made sugar, rather than the organic sweet? Table sugar or sucrose is our common table sugar. There are many kinds of sugar in different sweeteners around, both in fruits and manufactured table sugar. Fruit contains fructose sugar, and milk contains lactose. Reducing or transforming natural-sweet-taste sugar to certain low calorie level is that which makes it more healthful.
Today’s market offers various brands in the making of low calorie sweeteners. The FDA of the United States had an extensive evaluation and test for the assurance of safe use for public consumption. Safety measures against complications in the reproduction; genetic effects, risk to cancer, the central nervous system, and body metabolism were strictly
Kinds of manufactured low calorie sweeteners:
*Sucralose – the only low calorie sweeter that is made from actual sugar, made 600 times sweeter than our table sugar. It’s available in a very wide range of food distribution with a need of sweetener, branded in the name Splenda (granular and packets) in several outlets. *Aspartame – a non-calorie sweetener used in beverages, 200 times sweeter than sugar. They’re several others of similar values.