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Digestive System Healthcare

Carob

The first mention of carob consumption dates back to the times before Christ. Still, many of us did not deal with this product, and its use in the kitchen is a mystery. What is carob, what are its properties and why is it compared to cocoa? I invite you to the text.

Karob – what is it?
Karob, in other words, carob tree, carob tree, ceratonia (Latin: Ceratonia siliqua L.), is a plant from the legume family (Leguminosae), which most probably comes from the vicinity of Oman. Although carob grows also wild, the main areas of its cultivation are areas of the Mediterranean. The biggest plantations of carob can be proud of Italy and Portugal. Although not yet widely used in Poland, its production in the world is over 300,000 tons per year. One tree spends about 100 to 400 pods per year. The carob tree reaches even 15-18 meters and is characterized by an extensive crown, evergreen leaves and a bulging bark on the trunk. Pods, in turn, are the fruit of the carob tree. They reach about 20-25 cm long and about 2 cm wide, they are brown with shades of purple, and their structure is completely edible. The inedible part is the gray-brown hard grains hidden inside the pods.

It is assumed that the first mention of carob consumption can be found in the Gospel according to Saint Matthew. He describes the meal of John the Baptist, who, while in the Judean Desert, ate only honey and locusts. Although these insects were also food at that time, the evangelist was probably not about locusts, but about the carobes. This explains where the other name for ceratonia comes from. The carob tree is also known as the carob tree, while the pods are just St. John’s bread.

Karob – nutritional value
Carobs contain a large amount of sugars (48 to 56% pulp, about 70% of the plant). Glucose, fructose and sucrose dominate here. It also contains starch and hemicellulose (fraction of dietary fiber). One of the cherished ingredients of carob tree is galactomannose. The protein constitutes 6% of the pulp, whereas in the seed without the cover, its amount is about 60%. Karob is a source of minerals, in particular potassium, calcium and magnesium. It also contains quite often consumed in insufficient amounts of selenium. The plant is a source of polyphenols, which constitute a group of strong antioxidants. A small part in pods takes water, because it is only 15%. An important component included in ceratonia is d-pinitol, the properties of which are described below.

Carob – properties
Thanks to the content of dietary fiber, carob can be recommended for people with elevated cholesterol levels in the blood. This fiber has an action reducing its concentration. The decrease in the so-called bad cholesterol, or LDL, which is considered to be the most elevating risk of cardiovascular disease. Carob fiber also has a positive effect on the digestive tract, improves intestinal peristalsis and protects against constipation. Thanks to the presence of d-pinitole, carob tree affects the carbohydrate metabolism through an analogous effect to insulin. This hormone lowers the level of glucose in the blood. The said compound also contributes to the increased recovery of the spare sugar in the muscles, i.e. glycogen. The good news for physically active people, but not only, will be the stimulation of creatine transport through d-pinitol to muscle tissue. Creatine is a compound naturally synthesized in the human body, also supplied with food, whose impact on improving the physical fitness of athletes has been scientifically proven. It is also worth mentioning the taste characteristics of the carob. It is often compared to cocoa – and rightly so, because its taste resembles such a sweet drink or chocolate.

Karob – application
A characteristic feature of carob grains is their very even mass. This property was also used in ancient times by apothecaries and jewelers to determine the weight of various raw materials. Although this application is no longer practiced, it is worth knowing that the term carat is derived from the carob tree seeds. 1 carat corresponds to 0.2 g, ie the weight of carob grain (Greek Keration).

Carob tree is a very grateful plant, which can be used for both grains and fruit. Its structure also yields a dietary fiber whose health benefits are widely understood. Due to the low requirements for environmental conditions, carob was a plant used in crop failure as a food source.

According to the habits of the inhabitants of the Mediterranean basin ground carp is used to prepare the so-called carob cocoa. It is common to use flour milled carob as an addition to hot or cold milk.

The main application of carob in the food industry is the production of rubber and resin. Carob gum is obtained from galactomannan, which has strong thickening properties. In the industry, it is marked with the symbol E410. Is used, among others in ice cream and sauces.

Karob is an ingredient in various types of products, including cereal flakes, chocolate bars, chocolate-like products, and even infusions and teas. The high content of sugars in the locust allows for the extraction of special juice from its fruit, which is called a caftan. This in turn is a component of syrups used in fruit preserves, as well as in the production of beverages with the addition of alcohol such as liqueurs and wines.

People who do not drink traditional coffee may be interested in its substitute, which is obtained from roasted and ground carob bean. Carob pulp is used to produce flours used in diabetic products. Karob is gluten-free, so it can also be used by people on a diet deprived of this protein. However, it is important to inform the manufacturer that the product is free from contamination with gluten crops and gluten itself.

Carob fiber is also used in baking. It has an impact both on improving the texture of the dough, as well as increasing the taste and giving a pleasant aroma to bakery products. Thanks to the water-binding properties, the bread with the addition of carob longer maintains softness, moisture and storage stability. Molasses is also obtained from the carob, which is a sweetener for use as a sugar substitute.

Due to the nutritional value of carob and the profitability of crops, the desire to use it also as a feed for farm animals and a substrate for the production of bioethanol increases. Other industries that use carob properties are cosmetics or textiles. Carobs, paints and paper also benefit from carob tree.

In turn, pharmaceutical companies can use carob in the production of antitussives such as syrups, gentle antidiarrheal medications, as well as alleviate inflammatory conditions of the intestines and stomach.

Carob and cocoa – differences and similarities
Karob is similar to traditional cocoa. However, it is distinguished by its delicate, sweet taste, which cocoa beans are missing. It is appreciated as a replacement for cocoa in chocolate-like products mainly due to the hypoallergenic character. Unfortunately, cocoa is quite a frequent and strong allergen. Carob tree also contains less fat than cocoa, which is certainly desirable in the group of slimming people. Unlike cocoa, carob is devoid of caffeine. Cocoa also contains, among others theobromine, which together with caffeine as a substance with psychoactive activity can stimulate, improve concentration, but also well-being. Both products contain a lot of substances with antioxidant activity. Carob and cocoa also have a beneficial effect in the prevention of cardiovascular diseases. They have a good effect on the lipid profile, because they lower, among others, LDL cholesterol fraction.
Almond-coconut cream with honey
Although karob is not widely spread in Poland, it is worth considering its use in the menu. Considering its taste, health properties, as well as the beneficial effect on the texture and organoleptic qualities of bakery and confectionery products, we may be inclined to say that it has many pluses. In addition, if we do not believe, the price for the packaging is relatively low. One can therefore try to buy it in order to make a subjective assessment of the product. And although I absolutely do not urge you to give up cocoa altogether, it would be highly advisable to vary the diet in the carob tree. Maybe today, instead of traditional cocoa, try a similar carob-based drink?

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Healthcare

Sugar

Currently, sugar production in the world reaches 10 million tons. It is known that this is a product harmful to our health, therefore it is recommended to limit its consumption. Many people therefore turn white sugar into brown (reed), but is it actually a healthier replacement?

Xylitol

History of cane sugar production
Cane sugar began to be used by the inhabitants of Polynesia. From there he came to India and then to Persia. The expansion of the Arab peoples in the seventh century caused the further spread of cane sugar. As time went by, the reed cultivation covered areas of Africa and Spain.

When pure cane sugar was produced in India three thousand years ago, Europe was still sweetened with honey. Sugar came to Europe only during the Crusades (11th century) The first mention of this product appeared in England in 1099. In the fourteenth century, sugar was sold in London for 2 shillings a pound, which was a luxury commodity (this price corresponded to the monthly salary of a worker). Therefore, the sugar was hosted only on the tables of the rich. Sculptures or decorations made of sugar testified to high social status. In these times, because of the high price, sugar was treated as a miracle cure for strengthening, for example for people with disabilities.

However, the largest increase in sugar production occurred after the discovery of America. Columbus brought his sugar cane to start cultivating the Caribbean. There was an excellent climate for the development of this plant, which is why the production industry quickly developed. Sugarcane cultivation has been developed on a massive scale. A large number of workers were needed for work, mainly slaves imported from Africa and India.
Until the end of the 19th century, sugar was still a luxury commodity. Only after the abolition of tax he became available to the average citizen.

Kinds of sugar
Two types of sugar are the most popular in Poland
– white (crystal, beet),
– brown (reed).
Both white and brown sugar consist mainly of sucrose. It represents at least 99.7% of the product. In fact, the only difference between white and brown sugar lies in the different origins and the process of obtaining.

Production of cane sugar
The first stage is washing the raw material. Then the raw material has to be shredded. The sugar is extracted (extracted) with the help of hot water. The resulting juice is purified by the use of milk of lime. The pH changes and it is easier to remove impurities (by filtering). The water is evaporated until the crystallization begins. The product remains after centrifugation.

In the case of brown sugar, the purification step is omitted, so that the product is left with a molasses that gives the characteristic color. Due to this, there remain traces of minerals, ie iron, calcium, magnesium and potassium. However, a small amount of elements can not be a significant source in the human diet.

Comparison of cane sugar and white sugar
The calorie content of brown sugar (373 kcal) is similar to white sugar (396 kcal), so it does not matter what kind of sugar will be used for sweetening. It should be remembered that it is still a product providing empty calories in the form of simple sugars. Excess of this ingredient is not recommended for people who care about the line and diabetics.

It is worth noting that there are no significant differences between these products. The only benefit of using cane sugar is the subtle difference in taste and trace amounts of minerals, including iron, magnesium, potassium and calcium. However, these are minimal quantities that are not important in covering the daily needs of the human body.

Some people prefer the taste of cane sugar and therefore use this product to sweeten drinks and baking. In Poland, it is not a popular food, but it is used in Asian, Indian and Mexican cuisine.

Often, we also deal with the falsification of cane sugar. With the addition of caramel, the beetroot sugar is suitable. The price of cane sugar is higher than white sugar.

Candy Flavor

A much better alternative to cane sugar are natural sweeteners with reduced calorie content such as stevia, xylitol or erythritol.
Cane sugar is often presented as a dietetic product with pro-health properties. However, it turns out that in terms of nutritional value, it does not differ significantly from white sugar.

 

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Healthcare

Xylitol – sugar substitute, properties and application

Birch sugar, known primarily as xylitol, belongs to the group of sweeteners of natural origin. This sugar substitute has been gaining wider recognition among consumers for several years. 

The use of xylitol was initially recommended to people suffering from diabetes. Currently, birch sugar is often chosen as a substitute for sugar refined also by healthy people who strive to reduce weight and want to avoid developing type II diabetes. Xylitol also has several other interesting pro-health properties. 

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Sugar alcohol from the 19th century 

Xylitol belongs to the group of sugar alcohols. In terms of physico-chemical properties and taste values, it is very similar to sucrose. Birch sugar was produced in the 19th century from birch bark, hence the name. Currently, mainly maize is used for the production of xylitol. 

Pros and cons of xylitol use 

Xylitol does not cause a rapid increase in the level of glucose in the blood. The metabolism of birch sugar takes place with insignificant share of insulin. Xylitol contains 37% fewer calories compared to sucrose. 100 g of xylitol contains 243 calories (kcal), while 100 g of sugar contains 387 calories (kcal). Birch sugar is ideal for people suffering from impaired glucose tolerance and those seeking to reduce body weight. Birch sugar has bactericidal properties – it helps in the prevention and treatment of gingivitis and caries. Consumption of xylitol may promote the destruction of dental plaque. Sucrose is converted to acids, so it promotes caries. This type of chemical transformation does not occur in the case of xylitol. According to recent studies, birch sugar promotes the absorption of calcium, and thus indirectly improves bone mineralization. The use of xylitol may be part of the prevention of osteopenia and osteoporosis. In contrast to sucrose, birch sugar is not conducive to the development of fungi and yeasts. 

Although xylitol has many health-promoting properties (more of which you can read further in the article), you can not consume it in unlimited quantities. It is recommended to consume no more than 15 g of birch sugar, which corresponds to about 3 teaspoons. Excessive intake of this product may cause diarrhea. The downside of xylitol is that the body is not used to digesting it – there is no inventory of enzymes that digest birch sugar. He produces them only when needed. Therefore, you should not take the maximum dose immediately, just start with the smallest amounts. One needs only a few days to adapt to digesting xylitol. 

It will help, but it will not solve the problem for you 

Birch sugar does not solve the problem of the need to consume a lot of sweets during the day. The average consumer fond of sweets eats about 80 grams of white sugar (in the form of sucrose and finished processed products). Not immediately, 15 g of xylitol is enough for the body. Therefore, one must prepare for the test of strong will, or gradually reduce the sugar by introducing xylitol in the menu. The disadvantage of xylitol is its higher price than sugar. You can buy it in health food stores, in selected online stores, but also in some retail chains. 

Semi-synthetic – sweetener and ingredient of the product 

According to the EU classification, xylitol belongs to semi-synthetics that can be used in the food industry in the form of sweetener and as a component of products. The birch sugar appears on labels under the designation E967. Xylitol is used to produce articles such as 

– toothpastes 

– sweets with reduced sugar content / no sugar 

– light products (e.g. yoghurts) 

– Chewing Gum 

– medicines 

– products for athletes 

Producers belonging to the food and pharmaceutical industries use xylitol not only because of health-promoting properties but also technological ones. Birch sugar works well as a stabilizer, emulsifier, thickener and a humectant. 

Xylitol has been marketed as a product used directly by consumers as a sweetener for beverages and for baking – it is resistant to high temperatures. 

Production of xylitol – birch or corn sugar? 

Xylitol is found in fruits and vegetables. On an industrial scale, it was initially produced from birch bark subjected to the hydrolysis process. Currently, the traditional way of producing birch sugar is used only by a Finnish producer. The leading producer of xylitol on a global scale remains China. Chinese producers produce xylitol from corn using the work of microorganisms. Corn cobs are subjected to chemical processes to extract xylans from them. In the next stage of xylitol production, xylans are fermented in the presence of yeast or bacteria. 

Glycemic index of xylitol and pro-health properties 

When assessing whether a sugar substitute is better than sucrose, two criteria are usually considered – calorific value and IG. We have already written about calories. In terms of the glycemic index, in turn, only 13, which places it in products with very low GI (the index of sugar is 70, and glucose 100). The use of birch sugar more effectively supports weight loss and fat reduction than the use of other substitutes. 

Xylitol helps in the prevention of caries, for example because it inhibits the growth of bacteria, such as streptococcus mutans, and restores the acid-base balance in the mouth. Birch sugar also stimulates the secretion of saliva, which has bactericidal properties. Xylitol has an inhibitory effect on the growth of microorganisms that cause inflammation of the middle ear. At the same time, it is a prebiotic beneficial to the intestinal microflora. It can be used to treat candidiasis as a natural agent that inhibits yeast growth of Candida albicans. 

Xylitol reduces protein glycation and AGE levels – this is important for diabetics seeking to compensate for diabetes. Birch sugar is gradually transformed into glucose and glycogen, so it works perfectly well as a component that regenerates energy reserves of muscles after exercise. It is worth combining xylitol with green tea and vitamin C – thus increasing the bioavailability of catechins, which are valued antioxidants. 

Substitute not for everyone 

Birch sugar brings many health benefits, but it is not a product for everyone. People who have irritable bowel syndrome should avoid it with a wide arch. Their digestive system does not tolerate short-chain carbohydrates, which include xylitol. Birch sugar should not be given to children under 3 years of age. 

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You can read also: Sugar – yes or no?

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Healthcare

Xylitol – a healthy alternative to sugar

Healthy nutrition consists of m.in. on making the right choices, replacing poor quality and unhealthy products with their better counterparts. Weakness to sweet taste is the proverbial Achilles heel of many, even very determined people. Often plans aimed at changing the diet, or specifically – reduction of excess body fat, are abandoned, precisely because of difficulties with inhibition of the desire for sweet foods. Xylitol – a sweetener of natural origin, which apart from sweetness has other beneficial properties, may be helpful in this situation. 

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What is xylitol? 

Xylitol, also called birch sugar, is a sugar alcohol, a substance naturally occurring in nature (eg in fibrous and woody parts of some plants, including – popular vegetables and fruits). This relationship was discovered at the end of the 19th century. Interest in xylitol is associated with quite interesting properties that make it an excellent alternative to table sugar. 

How is it different from ordinary sugar? 

Although it has a taste and appearance similar to sucrose, one can risk the statement that xylitol is simply devoid of sucrose. Metabolism of birch sugar occurs independently of insulin, which makes it particularly recommended for diabetics and slimming people. An additional advantage is the low energy value, 1g of this compound provides only 2.4 kcal, while the same amount of sucrose is 4 kcal

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You can read also: Sugar – yes or no?

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Healthcare

What to choose sugar or sweetener?

Table sugar and sugared products can quickly lead to problems with health and excessive body weight.

For many years, we have been looking for an alternative to popular sucrose, which would have its advantages (sweet taste), and whose consumption would not bring negative consequences. 

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For some time now, synthetic and natural substances called circulatory sweeteners have been growing in popularity, the most popular of which are aspartame, acesulfame potassium, sodium saccharin, sucralose, and more recently also xylitol and stevia. Unfortunately, more and more often talk about the potential risks associated with their consumption, which according to selected sources can be even greater than those resulting from the use of sugar

Countless contradictory data often creates a kind of chaos, and in the informational noise it is difficult to make unambiguous conclusions. Therefore, in this article I will try to answer the question about what drinks are best sweetened, and I will also refer to several popular circulating theories regarding the health consequences of using sugar and other sweeteners.

A lot is said about the fact that sugar is needed for us to function properly, it is mentioned that it adds energy, improves brain function etc … Of course, the nervous system requires constant delivery of certain doses of glucose, but it does not mean that it will work better if we will sweeten more. In fact, the daily demand of the brain for glucose can be fully satisfied by eating a solid bowl of oatmeal with fruit for breakfast, and in the next meals without consuming carbohydrates anymore! And if necessary, the body is able to produce an additional portion of sugar from non-sugar sources in a process called gluconeogenesis. The situation is similar in the case of physical effort. A sweet candy bar can give us energy during a long-lasting effort such as running a marathon, and a walk in the park or a half-hour walk are no indication to consume extra carbohydrate doses, especially in refined form! 

The fact is that refined sugars hidden under the names such as sucrose, glucose-fructose syrup, as well as glucose itself and – considered to be dietetic – fructose are definitely undesirable components of our diet. Their regular consumption may lead to disturbances in insulin-glucose and lipid metabolism and dysregulation of mechanisms responsible for the control of appetite. As a result, we are more hungry, eat more and more often we feel like low-quality products, and also easier to succumb to culinary temptations. The result is not only the increase in body fat leading to overweight and obesity, but also an increased risk of diseases such as atherosclerosis, diabetes, gout or some forms of cancer! 

It is worth remembering not only by reaching for a confectioner’s spoon, but also by eating sweets and sugar-sweetened beverages, jams, fruit mousses or even buying instant dishes and sauces, breakfast products and many, many other foods in which sugar is hidden … . The list of tangible benefits resulting from the elimination of any sources of refined sugars from the diet is very long

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You can read also: Artificial sweeteners are curing cancer?

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Healthcare

What to choose sugar or sweetener?

There is no doubt that the abuse of table sugar and sugared products can quickly lead to problems with health and excessive body weight. For many years, we have been looking for an alternative to popular sucrose, which would have its advantages (sweet taste), and whose consumption would not bring negative consequences. 

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Here you can find some sweeteners – CLICK

__

For some time now, synthetic and natural substances called circulatory sweeteners have been growing in popularity, the most popular of which are aspartame, acesulfame potassium, sodium saccharin, sucralose, and more recently also xylitol and stevia. Unfortunately, more and more often talk about the potential risks associated with their consumption, which according to selected sources can be even greater than those resulting from the use of sugar.

Countless contradictory data often creates a kind of chaos, and in the informational noise it is difficult to make unambiguous conclusions. Therefore, in this article I will try to answer the question about what drinks are best sweetened, and I will also refer to several popular circulating theories regarding the health consequences of using sugar and other sweeteners.

A lot is said about the fact that sugar is needed for us to function properly, it is mentioned that it adds energy, improves brain function etc. Of course, the nervous system requires constant delivery of certain doses of glucose, but it does not mean that it will work better if we will sweeten more. In fact, the daily demand of the brain for glucose can be fully satisfied by eating a solid bowl of oatmeal with fruit for breakfast, and in the next meals without consuming carbohydrates anymore! And if necessary, the body is able to produce an additional portion of sugar from non-sugar sources in a process called gluconeogenesis. The situation is similar in the case of physical effort. A sweet candy bar can give us energy during a long-lasting effort such as running a marathon, and a walk in the park or a half-hour walk are no indication to consume extra carbohydrate doses, especially in refined form! 

The fact is that refined sugars hidden under the names such as sucrose, glucose-fructose syrup, as well as glucose itself and – considered to be dietetic – fructose are definitely undesirable components of our diet. Their regular consumption may lead to disturbances in insulin-glucose and lipid metabolism and dysregulation of mechanisms responsible for the control of appetite. As a result, we are more hungry, eat more and more often we feel like low-quality products, and also easier to succumb to culinary temptations. The result is not only the increase in body fat leading to overweight and obesity, but also an increased risk of diseases such as atherosclerosis, diabetes, gout or some forms of cancer! 

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You can read also: Artificial sweeteners are curing cancer?

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Healthcare

  Suklaroza and other sweetening pimples

He was discovered in 1976 by Shashikant Phadis. He carried out the reaction of ordinary sugar with a substance that attached chlorine atoms to the molecules. Previous tests show that this sweetener does not pose a health risk. Most of the sucralose goes through the unchanged organism, only a small amount breaks down into two components: chloroglucose and chlorofructose. Although they are toxic, in amounts in which the sweetener is used, they are not dangerous. 

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Aspartame should never have appeared on the market. But even if it were removed from sales tomorrow, how much trust can consumers have to other artificial sweeteners present on the market? 

 

 

Life after aspartame 

There is no artificial sweetener on the market that could be said without any doubt that its consumption is safe for human health. 

Both saccharin and cyclamate and acesulfame-K were found to cause cancer in animals. Even a family of relatively mild sweeteners known as polyols, sorbitol or mannitol can interfere with the stomach if they are ingested in large quantities. 

Sucralose, sold as Splenda, was discovered in 1976 by scientists at the British sugar factory Tate & Lyle. Four years later, Tate & Lyle joined forces with Johnson & Johnson to develop and commercialize sucralose under the flag of the new company – McNeil Specialty Products (now called McNeil Nutritionals). 

Sucralose has been accepted by more than 60 supervisory units around the world, and today it is present in more than 3,000 products sold in the world. In the US, Coca-Cola has introduced a new diet drink sweetened with Splenda, and other beverage manufacturers will follow this lead. 

Splenda is advertised as ‘made of sugar, so it tastes like sugar’ – a statement that is currently the subject of hot legal debate in the United States. While it is true that sugar or sucrose is the starting material from which sucralose is produced, its chemical structure of sucralose differs fundamentally to sugar.

 

In a complex chemical process, sugar is processed, among others, with phosgene (a chemical substance used during the First World War and now a common ingredient in the production of plastics, pesticides and dyes) in which three chlorine atoms replace the three hydroxyl (hydrogen and oxygen) groups naturally attached to sugar molecules. 

The process produces 1,6-dichloro-1,6-deoxy-beta-D-fructofuranoside-4-chloro-4-deoxy-alpha-D-galactopyranoside (also known as trichlorogalactosucrose or sucralose), a new chemical substance that Tate & Lyle calls ‘a water-soluble carbohydrate’.

Adoption of the Tate & Lyle’s classification, according to which sucralose is a carbohydrate, increases anxiety over whether it is suitable for use as a food additive. Chlorinated carbohydrates belong to the class of chemical compounds known as chlorocarbons. 

The list of these compounds, containing known poisons that destroy human health and poison the environment, contains 

 

Most of the synthetic ingredients we ingest, reacted with a chlorinating agent, such as pesticides present in food and water, accumulate in our body and can cause fetal malformation or cancer development. How do we know that sucralose is different? 

Tate & Lyle insists that sucralose passes through the body in an unaltered state and that the tight bonds between chlorine atoms and sugar molecules result in a very stable and versatile product that is not metabolised. 

This does not mean, however, that sucralose is not metabolized in the body at all and such critics as, for example, HJ Roberts argue that during deposition in the body sucralose falls apart, among others for compounds such as chloro-fructose, a component formed during the reaction with a chlorinating agent, which has not been sufficiently tested in humans. 

Tate & Lyle argue that sucralose and components resulting from its breakdown have been extensively tested and proven to be safe when ingested by humans. The company points out that, looking for the approval of the American Food and Drug Administration (FDA), McNeil Specialty Products has presented over 110 studies that confirmed the safety of sucralose. 

 

Can consumers, however, trust this research? 

Most of the research presented to the FDA was unpublished research carried out on laboratory animals by Tate & Lyle itself and therefore it is easy to accuse them of potential bias. 

Only five people were tested, and these were short-term and often one-time. These studies clearly can not represent the possible effect of using sucralose in the real world. 

After the reservations articulated by the FDA regarding the safety of using sucralose in diabetics, five additional studies were carried out on humans. 

April 1, 1998, the FDA approved sucralose for limited use, and a year later allowed it as a sweetener for general use. 

Some questions about the safety of sucralose, which appeared after the evidence was provided to the FDA, remained unanswered. These studies contain disturbing findings about animals that have been exposed to high doses of sucralose 

In the final FDA report, several studies provided by McNeil turned out to have ‘unproductive’ results or were ‘insufficient’ to draw clear conclusions from them. Among them were the following 

a test to check the activity of clastogenes (chromosome breaking ability) of sucralose, and a test looking for chromosomal aberration in human lymphocytes exposed to sucralose 

a series of three toxicological tests carried out on animals 

laboratory test using tumor tissue (lymphoma) of mice that showed that sucralose was ‘insignificantly mutagenic’ (capable of causing cell mutation) 

Clostogenic, genotoxic and mutagenic substances – all of them are a potential risk factor for the development of cancer. 

In addition, studies that followed the very specific ‘anti-productive’ effects of sucralose and its breakdown products were also considered insufficient, particularly with regard to sperm production. This is worrying due to the fact that other ‘chlorosugars’, such as 6-chloroglucose, are in the research phase as a means of suppressing sperm production. 

In addition, the board noted that McNeil had not satisfactorily explained the weight loss observed in sucralose-fed animals and concluded that ‘additional research is needed to address this issue’. Strange that in defending a product that ‘tastes like sugar’, McNeil argued that weight loss was due to the ‘reduced palatability of the sucralose-containing diet’. 

FDA reviewers have also found that at a half-to-high dose there was a tendency of ‘white blood cell and lymphocyte depletion with dose increase’. 

This was rejected by the FDA as having no ‘statistical significance’; in healthy animals and people it can be so, but what happens when an individual with already weakened immune system consumes sucralose? 

Tate & Lyle says that any long-term concerns about sucralose have no basis, and only a small amount (15-20%) of sucralose is absorbed and disintegrates in the human intestines. The remaining amount passes through the body unchanged and is excreted in urine and faeces. This in itself raises important questions. 

What happens to sucralose, which is flushed in the toilet? It remains stable, does it react with other substances (eg chlorine present in water used for watering plants or microorganisms) and creates new components? 

Are sucralose and its derivatives safe for the environment? Are they harmful to aquatic life and wildlife? 

Will sucralose not appear in our drinking water reservoirs in the way that certain chemicals have already appeared, silently increasing our exposure to it? And will this exhibition be safe? 

Publish and be sued 

In the face of widespread criticism, Tate & Lyle’s lawyers have already closed the ranks for battle. According to the proxy of James Turner, the main actor in the drama “aspartame” in the next few months, a great battle for Splenda is being sought … Tate & Lyle’s lawyers are on standby trying to force everyone to silence. ‘ 

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You can read also: Artificial sweeteners are curing cancer?

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Healthcare

Agave syrup – a healthier alternative to sugar?

Agave syrup is advertised as a healthier alternative to sugar. His enthusiasts pay attention to the fact that it is a natural product that not only sweetens the popular white crystal, but also has a lower glycemic index and contains many important nutrients. Skeptics argue, however, that the health effects associated with the consumption of agave syrup are the same as those resulting from the consumption of sucrose. How is it really? 

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Agave syrup is a sweetener obtained from two agave species, most often the raw material for its production is Agave tequilana, less frequently Agave salmiana. It is characterized by a pleasant, sweet taste similar to slightly diluted honey. In the processing process, the juice obtained from the aforementioned plants is subjected to filtration and high temperature operation, allowing the degradation of polyfructosates to fructose.

Currently, it can be purchased in both health food stores and many grocery stores and supermarkets. Agave syrup is characterized by a lower glycemic index and a higher sweetness than table sugar, which is considered a healthier alternative for him. The presence of fiber – inulin – is also considered an advantage of this product. Sometimes, attention is paid to the presence of many other health-promoting substances, unfortunately, it is unlikely that they would be present in the final product. 

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You can read also: Artificial sweeteners are curing cancer?

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Health & Beauty Healthcare

Xylitol or Stevia – which sweetener to choose?

Stevia and xylitol are low-calorie sweeteners that are an alternative to sugar. Their use is considered better for health and is less controversial than using aspartame, acesulfame-K or other intense sweeteners. Let’s take a closer look at these two probably the safest sweeteners.

 

Xylitol – sugar is not always birch

Xylitol is a five-carbon sweet polyhydric alcohol (so-called zircon). It is a substance of natural origin with a crystalline structure. It is obtained most often from birch wood or sometimes from maize. In fact, it is possible to obtain it from every plant, because xylitol is formed from xylans, or polysaccharides found in the cell walls of many plants. Xylitol is intended for people who for various reasons can not or should not use sugar, but do not want to give up sweetening. Those who are interested in are certainly weight-loss, athletes, people with diabetes, fungal infections, or people with progressive caries.

Finnish xylitol and Chinese xylitol?

The finished product most often looks like crushed sugar and it does not matter what its origin is. Among the leading countries in the production of xylitol definitely mention Finland and China. It has been assumed that xylitol coming from China will have worse quality, because it is used for the production of maize, often genetically modified. Danisco from Finland, whose “XIVIA” raw material is always made of birchwood, enjoys great appreciation. You can find xylitol with different thicknesses of crystals. It may resemble powdered sugar, but it may also look like coarse sugar. Tastes always like sucrose, and the only difference is the coolness in the mouth. It is 100% safe for health and clearly better than traditional sugar.

 

Thanks to the fact that xylitol produces in the body alkaline reaction is indicated at

tooth decay and gum disease;

dryness in the mouth (stimulates the secretion of saliva);

inflammation of the ear;

preventing the accumulation of putrefactive bacteria;

treatment of oral infections with candida;

in case of upper respiratory tract infections – antibacterial effect

helpful gastric hyperacidity.

 

What is stevia?

Stevia owes its sweetness to the presence of glycosides, which are about 30 to 320 times sweeter than sucrose. In the European Union, the sale of steviol glycosides (E960) was authorized in 2011 (Commission Regulation (EU) No 1131/2011 of November 11, 2011). In Paraguay it was already known more than 1000 years ago as a natural sweetener and healing substance. The presented sweetener is an alternative to sucrose and intense sweeteners. Stevia has all the desirable qualities that intense sweeteners have, but, unlike them, it has a vegetable origin. Stevia rebaudiana, from which sweeteners are obtained, has exceptionally sweet leaves. They are subjected to a drying process followed by extraction. The process then purifies the obtained extract using ion-exchange chromatography.At the end of the process, the purified extract undergoes a recrystallisation process. Due to the complexity of the process, the price of stevia is quite high. Sometimes the stevia form intended for sale contains various types of additives such as maltodextrin or glucose for a loose form.

Which sweetener will be the best?

Stevia, compared to xylitol, is much sweeter and has virtually zero calorific value. Xylitol will provide 2.4 kcal for each gram, which means it will need to be included in caloric calculations. Stevia is characterized by a complete lack of influence on the glycemic index of consumed beverages or meals. Xylitol may slightly increase the level of sugar. Both sweeteners are not sensitive to high temperature and are suitable, for example, for baking or cooking. Both sweeteners are safe for diabetics and do not damage teeth. Xylitol and stevia are obtained from plants. Xylitol can only be obtained in a crystalline form, and in cases of stevia the choice is very wide powder, tablets, crystals, liquid, sachets, dried leaves, leaf powder and even fresh leaves. As for the taste,this xylitol will certainly be more similar to the traditionally used sucrose. Stevia’s sweetness is no longer the same as sugar and some will not accept this taste. There is no doubt, however, that it is much healthier than sucrose.