ShermanGantHomework#3SugarAlternative

Splenda is among the family of non-nutritive sweeteners that contain no calories and are

used as sugar replacements. Sucralose, a byproduct of sugar, is the main ingredient. As an

artificial sweetener, it is not digested as a carbohydrate and therefore causes no spike in insulin

levels. Splenda is used in equal amounts as granulated sugar. While pure Splenda is about 600

times sweeter than table sugar, fillers such as maltodextrin and dextrose (both are sugars) are

added for bulk and shelf life. The advantage of Splenda over comparable sweeteners is its

ability to retain flavor when heated.1

Stevia rebaudiana, its botanical name, is derived from a plant in the chrysanthemum

family grown primarily in South America and Asia. The plants intense sweetening qualities are

complex molecules called steviosides that are glycosides made of glucose, sophorose and steviol.

These are what make stevia up to 300 times sweeter than sugar and non-caloric. These

glycosides do not get absorbed into the body; rather simply pass through leaving no calories.

Advantages to stevia are numerous, so the following are the most frequently cited. In its pure

form, its non-caloric and doesnt affect glucose levels, an advantage for diabetics and

hypoglycemics. Also, it has no carbohydrates or fat, so its great for dieters, especially those

watching carb intake. Unlike artificial sweeteners, high quality stevia has little aftertaste when

measured properly. It has no known side effects like some chemical sweeteners and has been

safely consumed around the world for decades. Actually, stevias original medicinal uses date

back centuries ago with the Paraguan Indians who mixed the herb in teas for its healing

properties2

1www.bigoven.com2DonnaGates,TheSteviaStory.September1996,79pp

ShermanGantHomework#3SugarAlternative

Xylitol is a five-carbon sugar alcohol that is used as a sugar substitute. Xylitol is a

naturally occurring sweetener found in the fibers of many fruits and vegetables, including

various berries, corn husks, oats, and mushrooms. It can be extracted from corn fiber, birch,

raspberries, plums, and corn. Xylitol is roughly as sweet as sucrose but contains 40% less

calories. Studies using xylitol as either a sugar substitute or a small dietary addition have

demonstrated a dramatic reduction in new tooth decay, along with arrest and even some reversal

of existing dental caries. Xylitol provides additional protection that enhances all existing

prevention methods. This xylitol effect is long-lasting and possibly permanent. Low decay rates

persist even years after the trials have been completed.3

3FranGare,TheSweetMiracleOfXylitol.February2003