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Currently, there are different types of natural sugars and artificial sweeteners with different degrees of sweetness and number of calories.
If you want to know if and how certain foods have been sweetened, read the ingredient list and the Nutrition Facts labels. Also pay attention to the sugar content.
If sugar is the first list, there are many things to consider. The following is a summary of some sweeteners and their effects on the body, according to the DPA report released Monday.
Sucrose
The chemical name of table sugar, said Philip Prinz, head of the nutrition science division of WVZ, the central body of the German sugar industry. Sucrose often comes from sugar beets or sugar cane.
Sucrose is a disaccharide – consisting of two simple sugar molecules (monosaccharides) – glucose, which is found in many carbohydrates and a major source of energy in living organisms, and fructose, found in many fruits and vegetables .
Because it only has two components, sucrose is broken down and quickly enters the bloodstream. The body easily absorbs glucose, says nutritionist Armin Valet.
"In addition to insulin, glucose triggers the release of intestinal hormones that make you fat," said endorkinologist Andreas Pfeiffer.
maltosa
Maltose is the sugar most often contained in brewing. must and comes from the decomposition of starch during the brewing process.
Like sucrose, it's a disaccharide, Valet said. "But it's just sweet enough with sucrose," added Prinz. , explains that maltose causes a faster increase in blood sugar than sucrose.
Glucose-fructose syrup
There is a glucose-fructose syrup and a fructose-glucose syrup, also called isoglucose.
The first syrup contains more than 50% glucose and the last less than 50% (glucose-fructose ratio: 50-50). The syrup is made from corn or other grains, said Prinz.
Similarly, glucose syrup, mainly used in confectionery, is the spokesperson for Anja Krumbe, a Cologne-based sweetener badociation.
Aspartame, steviol glycosides and sodium cyclamate
All three are artificial sweeteners and are much sweeter than sucrose.
They have little or no calories and do not affect blood sugar, although foods containing these artificial sweeteners taste sweeter than those containing sucrose, Valet said.
Aspartame is a chemical compound made by combining two amino acids, a building block of proteins. Although aspartame has long been considered to increase the risk of cancer, no scientific evidence has been found to support this thesis, said Pfeiffer.
The steviol glycosides are derived from stevia plants, members of the daisy family, and come from Paraguay. They are not natural sweeteners, but chemical additives. "They can have a sweet taste like liquor or menthol," said Krumbe, who revealed the weakness of this sweetener.
Sodium cyclamate can be 30 to 50 times sweeter than sucrose, which is usually used with artificial saccharin, so dpa.
Also read: Due to low glucose intake, does not fit with breakfast
Read also: Beware of diabetes in children
Read also: Too much sugar causes children to behave badly
Read also: Artificial sweeteners can digest intestinal microbial digestion
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