Sweeteners

What about artificial sweeteners? Are they only bad because they create a dependence on sweet flavors? Which artificial sweeteners are safe and suitable for people with diabetes? Specifically, I am interested in Erythritol.
Thank you.

The label "bad" for artificial sweeteners is not entirely accurate. They have the clear advantage of containing little to no energy, but on the other hand, like any other sweeteners, they unnecessarily increase or intensify the connection to sweet taste, which can lead to a dependency on sweetness. If you're looking for a suitable sweetener for diabetics, consider sources of inulin (e.g., chicory syrup) as a clear favorite—they are of natural origin, have very low energy content, and simultaneously serve as prebiotics.

Hello,

I would like to ask about molasses and your opinion on it. I understand that it is beneficial due to its content of iron, calcium, and magnesium. I am curious whether thermal processing devalues these minerals in any way? Is it suitable to use it in small amounts instead of all sweeteners? I have settled on honey and molasses. These two seem optimal to me, and occasionally I reach for chicory syrup, but there, too, one must ensure that it doesn’t contain caramel and other additives.

The kitchen heat treatment can degrade the mineral composition of a product primarily by causing the breakdown of substances to which elements are bound when exposed to excessively high temperatures; however, the structure of the mineral itself remains intact. In such situations, the bioavailability of the element may change.

Consider molasses as a nutritionally advantageous sweetener, characterized mainly by its taste, which may not be suitable for everyone. If you want sweeteners to be an integral part of your diet, prioritize molasses along with honey and chicory syrup, as they are among the most beneficial from a nutritional and health perspective.

When choosing chicory syrup, always consider its composition; ideally, it should be a pure extract from chicory root without any additional substances.

Hello,

I would like to clarify the issue of sweeteners, to see if I understand the effects of different approaches to sweetening correctly: I do not suffer from any illness, my goal is "only" a healthy approach to my body, to ingest as few toxins as possible... at the moment, I am not able to cut out sugar completely, so I am considering how to potentially replace it. But from every angle I look at it, it seems that no matter what sugar substitute I use (whether it's stevia, chicory syrup, date syrup, etc.), it will affect the function of the pancreas, i.e., insulin and related processes, so if I want to reduce my sugar intake but not mislead my body, is coconut sugar the only option? Or perhaps dark cane sugar?

Thank you very much.

Considering the potential burden of sweeteners on various systems in the body, inulin sources (e.g., chicory syrup) are the most favorable, as they are essentially concentrated soluble fiber (prebiotic) with minimal energy and almost no impact on insulin production. When selecting a suitable sweetener, always consider its taste first (there's no point in consuming something long-term if you don't like it), then its effect on blood sugar levels, its energy content, and finally its impact on oral and gut microbiota (a sweetener might have either a pro-inflammatory or anti-inflammatory effect). If the sweetener contains sugars, it is advisable to monitor the amount consumed in relation to recommended doses (e.g., an excess of fructose has been shown to promote non-alcoholic fatty liver disease).

Hello,

Is it true that consuming fruit and sugar added as sweeteners destroys the vitamins in the fruit? For example, by sugar preventing the absorption of vitamins or somehow inhibiting their utilization?

Thank you for your response.

Added sugar in fruit products primarily serves as a preservative, thereby extending the product's shelf life. On its own, it does not significantly affect the loss of vitamins; this occurs due to gradual oxidation caused by the extended expiration. At the same time, be aware that increased sugar intake influences acid-base processes towards acid-forming effects, which involves heightened activity of pathogenic microorganisms that increase the consumption of vitamins.