Aspartame
Aspartame is a kilojoule-free (non-nutritive) sweetener that is made up of components found naturally in common foods such as meat, milk and vegetables. It is 200 times sweeter than sugar and intensifies flavours. It has a negligible effect on blood sugar levels.
- Aspartame is a non-nutritive (kJ-free) sweetener that tastes like sugar and has no bitter aftertaste.
- Aspartame cannot be utilised by oral bacteria, so it does not contribute towards tooth decay.
- Aspartame has a negligible effect on carbohydrate metabolism and is safe for diabetics and slimmers.
- Aspartame powder is freely soluble in water, even at low temperatures, which means it is easy to use in most food products.
When aspartame is heated for long periods, loss of sweetness may occur. Rather add the sweetener at the end of the cooking process when the food is removed from the heat.
People diagnosed with the very rare metabolic disorder called phenylketonuria, must restrict their intake of phenylalanine from all dietary sources, including Aspartame, as their treatment requires them to do so.
Extensive research has been done and controlling bodies all over the world, including the FDA, have approved Aspartame for use in a wide variety of products and as a sweetener. Upon digestion, it is completely metabolised to two amino acids (building blocks of protein). The body handles these amino acids in exactly the same way as the foods we eat every day.
Unsubstantiated negative reports on Aspartame, based on no evidence or anecdotal evidence, have been published in the media and created fear and confusion among consumers. Nancy Markle sent out an email in December 1998 and claimed that she had lectured on Aspartame toxicity at the World Environmental Conference. Interestingly enough, Nancy Markle has never been found or identified, but the email scared the whole world!
There is a total lack of credible scientific evidence that proves that Aspartame is not safe for human consumption and, until there is evidence of health risks associated with Aspartame, it can be considered safe.
Diabetes
Diabetes is a metabolic disorder that affects the body’s ability to produce insulin. Without insulin, the body cannot get the energy it needs from food. Normally, a gland called the pancreas makes insulin – a hormone that carries the sugar in the blood into the cells. In a diabetic’s case, the pancreas fails to supply enough insulin, or the insulin doesn’t work properly.
There are two major types of diabetes: Type I, commonly called juvenile onset diabetes, and Type II, commonly called adult onset diabetes. Both have similar symptoms, but very different causes.
Type I Diabetes results from the body’s failure to produce insulin – the hormone that “unlocks” the cells of the body and allows glucose to enter and fuel them. It is estimated that 5-10% of people who are diagnosed with diabetes have Type I Diabetes. Type I Diabetes has no cure, but the outlook for people who have the disease is far better today than it was just 20 years ago.
Living with Type I Diabetes can still be a challenge, but improvements in patient education, blood sugar monitoring and insulin delivery have simplified the daily routine of managing the disease. Thanks to these and other advances, people with Type I Diabetes may now have life expectancies comparable to those of people without diabetes. The risk of disabling complications from Type I Diabetes has also been reduced.
Type II Diabetes is a chronic medical condition that affects the way your body metabolises blood glucose. Glucose is vital to your health because it’s your body’s main source of fuel.
Type II Diabetes develops when your body becomes resistant to the effects of insulin or when your pancreas produces some, but not enough, insulin to maintain a normal glucose level. Insulin is a hormone produced in the pancreas that regulates the absorption of sugar into your cells.
Contact Diabetes South Africa
tel: 011 886 3721/3765 or 086 1113 913, fax: 011 886 2735, email: [email protected] . Diabetes South Africa is able to give you the contact details of your regional office as well as info on a diabetes support group in your area.
Or visit these websites:
www.diabetes.co.za
www.diabetes.org
www.kznhealth.gov.za/diabetes1.htm
Sucralose
Sucralose is a kilojoule-free (non-nutritive) sugar substitute that is made from sugar and tastes like sugar. Although it is derived from sugar, it is not recognised by the body as a sugar and is not broken down by the body to provide energy (kJ). It is 600 times sweeter than sugar and has no effect on blood glucose levels.
- Sucralose is a non-nutritive (kJ-free) sweetener that is made from sugar, tastes like sugar and has no bitter aftertaste.
- Sucralose maintains its sweetness under high temperatures (i.e. during cooking and baking), as well as during long-term storage.
- Sucralose cannot be utilised by oral bacteria, so it does not contribute towards tooth decay.
- Sucralose has no known side effects and does not require any warning on the label.
- Sucralose has no effect on carbohydrate metabolism and is safe for diabetics and slimmers.
- The excellent stability and quality taste means it can be used in a wide range of foods and beverages.
- Sucralose powder is freely soluble in water, even at low temperatures, which means it is easy to use in most food products.
The safety of Sucralose is supported by more than 110 studies in human beings and animals. It did not pose any health risks. Its safety has been confirmed by the US Food and Drug Administration (FDA), as well as by authorities in more than 80 other countries, including South Africa. Sucralose is poorly absorbed and is excreted unchanged in the faeces. Any absorbed Sucralose is excreted unchanged in the urine.
