Artificial sweeteners...good or bad? If you had no understanding but had to guess?
With all the information available that exposes these products as the toxins they are, it is incredible as to how widely they are used and even recommended by medical professionals. Consider the following tip of the iceberg.
It should be a well known fact that artificial sweeteners like aspartame and Splenda are highly toxic chemicals which required massive industry funding and propaganda, as well as the abject failure of governmental regulatory oversight by the FDA, in order to be approved and promoted to billions of consumers as safe alternatives to healthy and natural sweeteners, such as xylitol, stevia, raw honey and maple syrup.
Truth be told, artificial sweeteners carry such a wide range of health problems that it is better to leave them alone, as a whole. The basic principle worth applying is that if it was made in a plant (i.e. chemical factory) and not by a plant, it's probably harmful. Or, another rule of thumb is that if it requires a degree in chemistry to pronounce, you should probably leave it alone.
Also, consider that if you divorce caloric content from the taste of sweetness the body will experience profound confusion resulting in the opposite outcomes rather than those desired. And so, there is really no point in trying to "cheat" Nature, and your own physiology, because it simply won't work.
Natural Alternatives that have "Side Benefits" not Side Effects
If you are looking for natural sweeteners that won't do harm, you will find research that raw honey, maple syrup, xylitol and stevia are compelling alternatives to synthetic sweeteners with the caveat that stevia by being non-caloric may sometimes be guilty of the problem with artificial ones, namely, removing the caloric content from the experience of sweetness may confuse the body and have some neuroendocrine down sides. That said, when stevia is added to baked items, cereal, a smoothie, or a drink that might already have some calories and nutrition instead of sugar, or another caloric rich sweetener, it can act as a nice balancing agent which can provide the proper aesthetic values without raising the glycemic index of the food you are preparing. Everything has a place, in moderation. Food is always best!! If you can't do the proposed options, raw sugar is a better choice than the chemical alternatives. Check it out.
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