Month Sugar addiction? - University of Michigan addiction? Do you like to eat ... the word...

Sugar addiction?

Do you like to eat

sweet things? If you

are like most people,

your answer is likely

a resounding “Yes!”

This obsession with

sweetness doesn’t

come without a

cost—but is there a

way to cut down on

our sugar intake with-

out banishing our soft

drinks, cake, cookies

and candy?

Many years ago,

sweet foods were

highly valued be-

cause they were so

rare. Honey was the

only natural sweeten-

er, and people would

go to great lengths to

obtain it. Now sweets

are available every-

where! While this

might make our taste

buds happy, our bod-

ies aren’t made to

process so much sug-

ar every day, and all

that extra work might

be leading to health

problems.

We have three op-

tions to decrease our

sugar intake: eat less

of it, substitute, or do

both. How (and if)

you decide to do it is

entirely up to you.

The information

found on the follow-

ing pages is designed

to inform you about

your options. Check

them out and read

more about sugar and

the available alterna-

tives.

Inside this issue:

What’s all the fuss about? 2 Recipes with Saccharin 10

What is sugar? 3 Recipes with Aspartame 11

What’s the alternative? 3 Recipes with Sucralose 12

Facts about nonnutritive

sweeteners

4 Recipes with Stevia 13

Frequently Asked Questions 5-6 Helpful Websites 14

Acceptable Daily Intakes for

nonnutritive sweeteners

6 Healthy Eating Tip of the

Month Promotion

15

What does the research say? 7 Conclusion 16

More than just sweet: sugar’s

role in the kitchen.

8

Don’t forget! Cooking with

nonnutritive sweeteners

8

Baking Tips and Tricks 9

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Healthy Eating Tip of the

Month

October 2012

In 2010, the average person in

the United States consumed a

whopping 94 pounds of refined

sugar, high fructose

corn syrup, and other

caloric sweeteners.

Actually, this number

isn’t so bad—it’s

down from a high of 107.8

pounds per capita in 1999.

Ninety-four pounds is a lot to

imagine. That’s the equivalent of

almost nineteen 5-pound bags of

sugar. What does that look like

every day? On average, we’re

consuming 445 calories from

sweeteners, or almost 28 tea-

spoons of sugar every day. Did

you catch that?

Every day.

A phrase com-

monly heard

among dietitians

is “every thing in moderation.”

While this applies to sugar and

other sweet substances, it’s clear

that most Americans are not con-

suming sugar in moderation. Not

even close.

So what’s the solution? The ob-

vious answer is to consume less

sugar, high fructose corn syrup,

and other sweeteners.

That’s the obvious answer, but

not the easy one. We like sugar

because, quite simply, it tastes

delicious. Giving up our Cokes

and Mountain Dews isn’t fun.

Isn’t there another way?

Some people say, yes, there IS

another way. How do we do

this? By flavoring our foods with

substances that taste sweet but

add little, if any, calories. These

substances are called nonnutri-

tive, or artificial, sweeteners. But

is this healthy?

What’s all the fuss about?

“Everything in moderation” —

but is that what we’re doing?

A RT IFI CI AL SW EE TE NER S

The average American consumes almost nineteen 5-pound bags of sugar each year, or around 28 teaspoons

of sugar every day.

HE A LT HY E A TI NG TI P O F T HE M ONTH

Other names include artificial

sweeteners, high-

intensity sweeten-

ers, sugar substi-

tutes, and alterna-

tive sweeteners.

What nonnutritive

sweeteners are allowed in the

United States?

Saccharin, aspartame, acesulfa-

me K, sucralose , neotame and

stevia. (Technically stevia is not

an artificial sweetener, because it

is derived from a plant. Howev-

er, it is a highly refined product.)

Are nonnutritive

sweeteners safe?

Short answer? Yes.

Long answer: Cur-

rent evidence indi-

cates that nonnutri-

tive sweeteners do

not cause adverse effects in peo-

ple. While it is possible that long

-term human studies may reveal

health risks, the current body of

evidence indicated that nonnutri-

tive sweeteners are safe.

Nonnutritive sweeteners are sub-

stances that taste sweet but pro-

vide little or no nutrition (no cal-

ories, vitamins, or minerals).

Most are many times sweeter

than sucrose, or white refined

sugar. This is in contrast with

nutritive sweeteners such as re-

fined sugar, high fructose corn

syrup, and honey, which are high

in energy.

What are some other common

names for nonnutritive sweet-

eners?

When most of us hear the word

“sugar,” we think of white table

sugar. But sugar is actually

much more than that. Scientifi-

cally, the word “sugar” refers to

a building block of carbohy-

drate—one of the three energy-

containing nutrients. (The other

two are fat and protein.) Simple

sugars contain only one or two

of these building blocks, while

starches are formed from

longer chains.

What are the simple sug-

ars?

Generally, simple sugars taste

sweet. They include things

like table sugar (sucrose),

honey, molasses, maple syr-

up, and high fructose corn

syrup. Simple sugars can be

naturally occurring, such as in

naturally sweet foods like fruit,

and in not-so-sweet foods, like

milk.

What are added sugars?

Added sugars are

(unsurprisingly) simple sugars

that are added to foods during

production or processing. Added

sugars do not include naturally

occurring sugars.

How do I know if a food con-

tains added sugars?

Look for these terms on the in-

gredient label: anhydrous dex-

trose, brown sugar, confection-

er’s powdered sugar, corn syrup,

corn syrup solids, dextrose, fruc-

tose, high-fructose corn syrup

(HFCS), honey, invert sugar,

lactose, malt syrup, maltose,

maple syrup, molasses, nec-

tars (e.g. peach nectar, pear

nectar), pancake syrup, raw

sugar, sucrose, sugar, white

granulated sugar, cane juice,

evaporated corn sweetener,

fruit juice concentrate, crystal

dextrose, glucose, liquid fruc-

tose, sugar cane juice, fruit

nectar.

What’s the alternative?

What is sugar?

Current evidence indicates

that nonnutritive

sweeteners are safe.

Sugar is all around us.


Saccharin

Saccharin (brand names

Sweet’N Low, Sweet Twin,

Necta Sweet) is the oldest ap-

proved nonnutritive sweetener in

the United States. It was discov-

ered in 1879, and has enjoyed

popularity for over 100 years—

President Theodore Roosevelt

was a big fan. Saccharin has a

bitter aftertaste that can be

masked when is it combined

with other sweeteners. It is be-

tween 200-700 times sweeter

than sucrose (refined white sug-

ar).

Aspartame

Aspartame (brand names Nu-

trasweet, Equal, Sugar Twin) is

composed of two amino acids,

aspartic acid and phenylalanine.

Amino acids are the building

blocks for protein, and do con-

tain energy—but because aspar-

tame is 200 times sweeter than

sugar, so little is needed in foods

that the calories provided are

negligible. Aspartame breaks

apart under high-heat or high-pH

conditions, which makes is un-

suitable for use in most baked

goods. Because it is broken

down in the body, people with

the rare hereditary disease phe-

nylketonuria (PKU) should not

consume aspartame. Aspartame

produces a limited glycemic re-

sponse.

Acesulfame K

Acesulfame potassium (brand

names Sunnet, Sweet & Safe,

Sweet One) is approximately

200 times sweeter than sucrose.

(K is the atomic symbol for po-

tassium.) It is often used in com-

bination with other sweeteners

for its synergistic effects—it

helps enhance other sweeteners

by improving their sweetness

and taste profiles. Acesulfame K

is not metabolized in the body.

Sucralose

Sucralose (brand name Splenda),

is made using a sucrose mole-

cule as a foundation. Three chlo-

rine atoms replace three mole-

cules in sucrose to make a sub-

stance that tastes like sugar. It is

poorly absorbed in the body and

not metabolized. Sucralose is

very stable and can be used for

cooking and baking. It is around

600 times sweeter than sucrose.

Neotame

Like aspartame, neotame is com-

posed of aspartic acid and phe-

nylalaine. However, these amino

acids are bonded so that they

can’t be broken apart and metab-

olized in the body, making ne-

otame safe for individuals with

PKU. It is rapidly metabolized in

the body and excreted. Neotame

is 7,000-13,000 times sweeter

than sucrose and is primarily

used in sweetener blends or to

enhance flavors.

Stevia

Stevia rebaudiana is a plant na-

tive to Paraguay in South Ameri-

ca. Rebaudioside A (commonly

referred to as “stevia” or “Reb

A”) is a glycoside, or extract,

from the stevia plant. Stevia

(brand names PureVia, Sun

Crystals, Truvia) was approved

as a general purpose sweetener

by the FDA in 2008. Although

stevia comes from a natural

source, it is highly purified

through an industrial process.

Stevia is metabolized in the body

and excreted in the urine. It is

around 250-300 times sweeter

than sucrose.

Facts about Nonnutritive Sweeteners

Did you know? Nonnutritive

sweeteners aren’t only used to

flavor foods and beverages. They

are also found in products like

cosmetics and pharmaceuticals.


Q: Is nonnutritive sweetener

consumption associated with

adverse effects?

A: Current evidence indicates

that nonnutritive sweeteners

do not cause adverse effects.

While it is possible that long-

term human studies may re-

veal health risks, the current

body of evidence indicates

that nonnutritive sweeteners

are safe.

Q: Should children and

pregnant women avoid

nonnutritive sweeteners?

A: Based on studies to date,

nonnutritive sweeteners do not

harm infants or children. How-

ever, studies on these groups are

limited, so safety is not guaran-

teed. Additionally, because of

the smaller size, children are

more likely to reach the ADI for

certain sweeteners, such as as-

partame.

Q: What is the ADI?

A: ADI stands for Acceptable

Daily Intake. An ADI is the

amount of a food or substance

that a person can safely eat every

day without detrimental health

effects. This value is determined

by the FDA based on a careful

review of studies and research.

The exact number is usually de-

termined by dividing the amount

of a substance that shows no tox-

ic effects by 100.

Q: Was saccharin almost

banned by the FDA?

A: Yes. In the 1970s, the FDA

proposed banning saccharin after

some studies showed that some

rats receiving high doses of sac-

charin developed bladder cancer.

Due to public outcry, Congress

passed a law that prevented sac-

charin from being banned. In

2000, after many new studies,

the National Toxicology Pro-

gram determined that saccharin

should no longer be considered a

potential cancer-causing agent.

Q: Is aspartame the “bad” ar-

tificial sweetener?

A: No. Scientific studies have

not been able to show any health

problems resulting from aspar-

tame. However, it is possible

that certain individuals are sensi-

tive to aspartame, just as some

people are sensitive to garlic or

MSG. If you think aspartame

affects your body, try an experi-

ment: stop eating (or drinking)

it. If your symptoms go away,

you may be sensitive.

Q: What is the Academy of

Nutrition and Dietetics’ posi-

tion on nutritive and nonnutri-

tive sweeteners?

A: According to the Academy,

“consumers can safely enjoy a

range of nutritive and nonnutri-

tive sweeteners when consumed

in a diet that is guided by current

federal nutrition recommenda-

tions, such as the Dietary Guide-

lines for Americans and the Die-

tary Reference Intakes, as

well as individual health

goals.”

Q: What does that mean,

exactly?

A: Sugar and nonnutritive

sweeteners can be part of a

healthy diet, but only in mod-

eration. Too much of either

can have negative health ef-

fects. In other words: Don’t

drink five Cokes every day, reg-

ular or diet. That is not modera-

tion.

Q: Should I avoid nonnutritive

sweeteners?

A: This is completely up to you.

Nonnutritive sweeteners are like-

ly not harmful, at least at the rec-

ommended intake levels. Avoid-

ing nonnutritive sweeteners is

certainly not harmful. This is an

individual choice. If you do de-

cide to avoid nonnutritive sweet-

eners, make sure you read food

labels! They can be found in

places you wouldn’t expect.

Q: How do I avoid nonnutri-

tive sweeteners?

A: Read food labels. Watch out

for these ingredients: sucralose,

aspartame, neotame, acesulfame

K, rebaudioside A (reb A or ste-

via extract). Be on the alert if

you see the words “sugar free,”

“no sugar added,” “low-carb,” or

“lite.”

Frequently Asked Questions

Have you ever wondered about nonnutritive sweeteners?


Q: Do foods or beverages

with nonnutritive sweeteners

affect appetite or food intake

in adults?

A: Although evidence is lim-

ited, current studies indicate

that nonnutritive sweeteners do

not affect appetite. Good evi-

dence shows that aspartame

does not affect appetite or hun-

ger.

Q: Will using foods or bever-

ages containing nonnutritive

sweeteners aid in weight loss?

A: Possibly, in some cases.

Studies are limited. Weight loss

is unlikely to occur unless foods

or beverages sweetened with

nonnutritive sweeteners are used

as substitutes for high-calorie

items, without the consumption

of additional calories.

Frequently Asked Questions, continued.

Can nonnutritive sweeteners affect your weight?

Type ADI ADI for 150-

pound adult This is equal to...

ADI for 50-

pound child This is equal to...

Saccharin 15 mg/kg

6.8 mg/lb 1023 mg 9 sweetener packets 340 mg 3 sweetener packets

Aspartame 50 mg/kg

22.7 mg/lb 3409 mg

97 sweetener packets

or twenty 12-oz soft

drinks

1136 mg


or six 12-oz soft

drinks

Acesulfame-

K

15 mg/kg

6.8 mg/lb 1023 mg


or twenty-five 12-oz

soft drinks*

340 mg

6 sweetener packets

or eight 12-oz soft

drinks*

Sucralose 5 mg/kg

2.3 mg/lb 341 mg


or five 12-oz soft

drinks

113 mg


or one 12-oz soft

drink

Neotame 18 mg/kg

8.2 mg/lb 1227 mg n/a 409 mg n/a

Stevia (Reb

A)

12 mg/kg

5.4 mg/lb 818 mg


or twenty-four 8-oz 273 mg

9 sweetener packets

or eight 8-oz soft

* Sweetenened with typical blend of acesulfame-K and aspartame.

Acceptable Daily Intakes for nonnutritive sweeteners


Artificially sweetened

beverages and weight gain

This study examined the rela-

tionship between artificially-

sweetened beverage con-

sumption and long-term

weight gain. Researchers

found that individuals drink-

ing the most artificially-

sweetened beverages also

gained the most weight over

seven to eight years. The rea-

son behind this relationship is

unclear. Some scientists be-

lieve artificial sweeteners

may indirectly cause weight

gain and other related problems,

while other scientists believe

that the relationship is just one

part of a larger issue.

Fowler SP, Williams K, Resendez RG,

Hunt KJ, Hazuda HP, Stern MP. Fuel-

ing the Obesity Epidemic? Artificially

sweetened beverage use and long-term

weight gain. Obesity. 2008; 16(8):1894

-1900. Accessed April 23, 2012.

Artificial sweeteners and

cancer risk

This study from Italy examined

the relationship between artifi-

cial sweeteners (especially sac-

charin and aspartame) and can-

cer risk by comparing the artifi-

cial sweetener consumption of

individuals with cancer to those

without cancer. Overall, the re-

search showed that there was no

association between artificial

sweetener intake and cancer risk.

Gallus S, Scotti L, Negri E, et al. Arti-

ficial Sweeteners and cancer risk in a

network of case-control studies. Ann

Oncol. 2007;18:40-44. Accessed April

23, 2012.

Artificial sweeteners and

weight loss

This study found that people

who maintained a minimum

10% weight loss for at least

five years consumed more

diet soft drinks than individu-

als who had always been at a

normal (healthy) weight.

Both groups had a very low

consumption of regular-

calorie soft drinks. These

findings suggest that diet soft

drinks may be a helpful strat-

egy for maintaining weight

loss. As a side note, even

though their intake was higher,

weight-loss maintaining partici-

pants drank only around 8 oz of

diet soft drinks on average per

day.

Phelan S, Lang W, Jordan D, Wing RR.

Use of artificial sweeteners and fat-

modified foods in weight loss maintain-

ers and always-normal weight individu-

What does the research say?

Is one better than the other?


Sugar does more than just make

food sweet—it plays an im-

portant role in many reactions

that take place during baking and

cooking. According to sugar.org,

sugar performs 14 different

functions in food! Sugar:

1. Interacts with molecules of

protein or starch during the

baking and cooking process.

2. Acts as a tenderizer by ab-

sorbing water and inhibiting

\gluten development, as well

as delaying starch gelatiniza-

tion.

3. Incorporates air into shorten-

ing in the creaming process.

4. Caramelizes under heat,

which provides cooked and

baked foods with a pleasing

color and aroma.

5. Speeds the growth of yeast

by providing nourishment.

6. Serves as a whipping aid to

stabilize beaten egg foams.

7. Delays coagulation of egg

proteins in custards.

8. Regulates the gelling of fruit

jellies and preserves.

9. Helps to prevent spoilage of

jellies and preserves.

10. Improves the appearance and

tenderness of canned fruits.

11. Delays discoloration of the

surface of frozen fresh fruits.

12. Enables a wide variety of

candies through varying de-

grees of recrystallization.

13. Controls the reformation of

crystals through inversion.

14. Enhances the smoothness

and flavor of ice cream.

Because sugar is so important to

certain products, it can’t always

be completely removed from a

recipe. For most baked products,

it’s recommended that you re-

place no more than half of the

sugar in a recipe with nonnutri-

tive sweeteners—and you will

most likely have to experiment

with recipes before you come up

with the right combination to

suit your own tastes. Remember

that no sweetener tastes exactly

like sugar.

More than just sweet: Sugar’s role in the kitchen

Don’t forget! Cooking with nonnutritive sweeteners

Sugar acts as a tenderizer

in baked goods,

caramelizes under heat,

helps prevent spoilage, and

plays an important role in

the form and structure of

candies and baked goods.

There’s a reason sugar is a baking staple.

It takes practice!


Start by replacing 1/2 of the sug-

ar in a recipe with the nonnutri-

tive sweetener of your choice.

Then try following some of these

tips to get the best possible re-

sults.

Watch out what form of a

sweetener you use, as the

amount a recipe calls for will

vary depending on the prod-

uct. Some products can be

measured cup-for-cup, just

like sugar (these will contain

fillers, or bulking agents).

Other products are much

more concentrated. You may

need only half the volume of

sugar, or even less.

Don’t use sweeteners con-

taining aspartame for recipes

that require baking or cook-

ing with heat. You can add

aspartame to recipes after the

product has been removed

from heat.

Baked goods tend to bake

faster, so you may need to

decrease the baking time.

You could also try baking at

a lower temperature.

Baked items will go stale

faster, so freeze them if you

aren’t going to eat them

within 24 hours.

Try replacing just the white

sugar in recipes, and leaving

in the brown sugar.

When making sweet sauces,

frozen desserts, and drinks,

most or all of the sugar can

be replaced with nonnutritive

sweeteners.

In recipes for high-sugar

foods like frosting, candy,

fudge, caramel, pecan pies,

angel food or pound cake,

start by replacing only about

1/4 of the sugar.

Visit manufacturers’ web-

sites for more tips and sug-

gestions. Here are some you

can try:

www.sweetnlow.com

(saccharin)

www.equal.com

(aspartame)

www.sweetone.com

(acesulfame K)

www.splenda.com

(sucralose)

www.truvia.com

(stevia)

Try some of the following

easy recipes!

Baking Tips and Tricks

Start by replacing 1/2 of

the sugar in a recipe.


Peanut Butter and Banana Shake Makes 1 serving

Ingredients:

1/2 cup cold skim milk

1/2 large banana

1 Tbsp peanut butter

1-1/4 tsp vanilla extract

1/4 tsp saccharin sugar substitute

Pinch ground nutmeg

Directions:

1. In a blender, combine all ingredients and blend until smooth. Pour into a glass to serve.

Note: For a thicker shake, freeze a peeled banana and freeze milk in an ice cube tray.

Nutrition facts per serving:

172 calories, 4g fat, 2mg cholesterol, 64mg sodium, 24g carbohydrate, 9g protein.

Tropical Shake Makes 2 servings

Ingredients:

1/2 cup low-fat vanilla yogurt

1/2 cup sliced banana

1/4 cup crushed pineapple packed in unsweetened juice

1/4 cup skim milk

2 packets saccharin

1/2 tsp coconut extract

6 ice cubes

Directions:

1. In a blender, combine all ingredients and blend at medium speed until smooth and frothy. Pour into 2

glasses.

Nutrition facts per 1 cup serving:

130 calories, 1g fat, 1g saturated fat, 1mg cholesterol, 55mg sodium, 29g carbohydrate, 4g protein.

Recipes with Saccharin


Citrus Cooler Makes 16 servings

Ingredients:

5 lemons

5 limes

5 oranges

3 quarts water

1-1/2 cups aspartame spoonful or granulated, or 36 packets aspartame sweetener

Ice cubes

Fresh fruit slices (optional)

Directions:

1. Squeeze the juice from the lemons, limes, and oranges. Pour into a gallon container.

2. Stir water and aspartame into juices; mix well.

3. Refrigerate, covered, until ready to use. Serve over ice. Garnish each drink with a fruit slice, if desired.


19 calories, 0g fat, 0mg cholesterol, 4mg sodium, 5g carbohydrates, 0g protein.

Chai Latte Makes 1 serving

Ingredients:

1/2 cup very warm 2% or fat-free milk

1/2 cup hot strongly brewed tea (tea with orange and sweet spices)

1 Tbsp aspartame spoonful or granulated or 1-1/2 packets aspartame sweetener

1/4 tsp vanilla

1/8 tsp ground cloves

Note: To warm milk in a microwave, place in glass container and microwave on HIGH 30 to 40 seconds, or

until steaming.

Directions:

1. Combine all ingredients in a beverage mug until blended. Serve immediately.


53 calories, 0g fat, 2mg cholesterol, 74mg sodium, 7g carbohydrates, 5g protein.

Recipes with Aspartame


Strawberry Orange Smash Smoothie Makes 5 servings; serving size can vary slightly depending on size of fruit

Ingredients:

3 cups frozen strawberries, unsweetened

2/3 cup sucralose no calorie sweetener, granulated

1-1/4 cups orange juice

1 cup yogurt, plain, non-fat

1/2 tsp vanilla extract

1/4 cup ice cubes

Directions:

1. Add all the ingredients to blender. Mix on low speed for 10 seconds. Remove lid, stir with wooden

spoon. Mix on medium speed for 15-20 seconds, remove lid and stir again. Mix on high speed for 15-20

seconds or until smooth.

2. Pour into glasses. Serve immediately.

Nutrition facts per 8 fl. oz serving:

90 calories, 0g fat, 0mg cholesterol, 30mg sodium, 21g carbohydrates, 2g dietary fiber, 17g sugar, 3g protein.

Sweet Hot Chocolate Makes 2 servings

Ingredients:

8 packets sucralose no calorie sweetener

3 Tbsp cocoa (preferably Dutch processed)

2 cups 2% reduced-fat milk

Directions:

1. Mix sucralose and cocoa together in a small saucepan. Gradually add milk, whisking until blended.

2. Cook over medium-low heat until thoroughly heated. Serve immediately.

Nutrition facts per 8 fl. oz serving:

140 calories, 50 calories from fat, 6g total fat, 3.5g saturated fat, 20mg cholesterol, 125mg sodium, 16g carbohydrates, 2g dietary

fiber, 12g sugars, 10g protein.

Recipes with Sucralose


Triple Berry Soymilk Smoothie Makes 4 serving

Ingredients:

2 cups low-fat vanilla soymilk

1 cup blackberries

1 cup strawberries

1 cup blueberries

1/8 tsp cinnamon

2 Tbsp + 1 tsp stevia sweetener spoonable or 8 packets stevia sweetener

Directions:

1. Add all ingredients to blender. Blend on High until smooth.

Variations: Use frozen fruit or add 1 cup of ice for a frosty frozen version of this smoothie.


100 calories, 3g total fat, 0mg cholesterol, 10mg sodium, 22g carbohydrates, 4g dietary fiber, 10g sugar, 5g protein.

Lemon Iced Tea Makes 4 servings

Ingredients:

4 cups water

4 bags black tea

3 Tbsp stevia spoonable or 10 packets stevia

2 tsp lemon juice

Directions:

1. Bring water to a boil. Remove from heat and add tea bags. Steep for 5 minutes. Discard tea bags.

2. Stir in stevia and lemon juice. Refrigerate until chilled. Serve over ice.

Nutrition facts per 1 cup serving:

0 calories, 0g fat, 0mg cholesterol, 0mg sodium, 9g carbohydrate, 0g protein.

Recipes with Stevia


Check out the following website or pages to learn more about sugar and nonnutritive

sweeteners.

http://www.medicinenet.com/artificial_sweeteners/article.htm

Article by a relatively unbiased source about nonnutritive sweeteners. Provides a look at the

benefits and possible risks.

http://www.minnesotamedicine.com/PastIssues/PastIssues2011/August2011/

SweetDebateAugust2011.aspx

Interesting article that looks at the relationship between diet soda and obesity

http://www.mayoclinic.com/health/artificial-sweeteners/MY00073

Overview of nutritive and nonnutritive sweeteners by the Mayo Clinic.

Note: the following websites, while containing helpful information, are provided and maintained by

groups promoting nonnutritive sweeteners. As a result, they provide a biased view and cannot be

expected to fully address health concerns.

http://www.caloriecontrol.org/

More in-depth information about nonnutritive sweeteners. Note: This information is provided by

an industry group that promotes nonnutritive sweeteners.

http://www.equal.com/

A website for aspartame.

http://www.splenda.com/

The Splenda (sucralose) website. Visit the Frequently Asked Questions page or look up cooking

and baking tips.

http://www.neotame.com/index.asp

A website providing in-depth information about neotame.

http://www.pureviaforhealth.com/

A website for stevia.

Helpful websites


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and more with this handy (and

handheld) immersion blender. Its ergo-

nomic grip and stainless steel blades

produce great results—and it rinses off

easily when done. Perfect for small or

large tasks that require on-the-spot

blending.

Use it to make smoothies and blended

drinks from recipes on this site!

Healthy Eating Tip of the Month Promotion!

Perfect for making individual smoothies!

Stop by the Healthy Eating Tip of the Month display in the University

Hospital Cafeteria during the month of October to enter your name in

the prize drawing. The winner’s name will be drawn in November.

How do

I enter?

The jury is still out on whether switching from nutri-

tive sweeteners (sugars) to nonnutritive sweeteners

can improve health. Switching from Coke classic to

Coke Zero will likely not result in weight loss by it-

self, but it could be a helpful part of a larger effort

to lose weight.

Remember: Everything in moderation. This ap-

plies to both sugar (in all its forms) and nonnutritive

sweeteners.

Nutrition Counseling Center

UH Room #2A-237 (second floor)

1500 E. Medical Center Drive

Ann Arbor, MI 48109

PATIENT FOOD AND NUTRITION

SERVICES

Conclusion

Phone: 734-936-7527

Check out other healthy

eating tips at

www.med.umich.edu/pfans/

services/tip.htm

Questions? Please

don’t hesitate to ask!

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