Both weight loss fanatics and diabetic people have long been crazy about artificial sweeteners.
These substitutes replaces sucrose or table sugar with more intense sweeteners means more than throwing out a couple of pounds.
Pros Saving calories - The average American consumes about twenty teaspoons of sugar each day.
These much sugar revenue of more than 300 calories per day.
It will only take you a little more than five days to pack up another pound by consuming the same amount of sugar alone on a daily basis.
While in the beginning, this issue is somewhat exclusive to overweight people; those people diagnosed with diabetes also have problems with sugar too.
The solution to this problem is of course either to cut down the sugar intake or replace table sugar with zero-calorie sweeteners.
The beauty of these formulas is that their flavor is more intense (some sweeteners like sucralose are several hundred times sweeter than ordinary sugar).
Consumers, therefore, use less these sugars, which ultimately leads to less problems with blood sugar, or for overweight people less concern about packing up more pounds.
But, beware this claim does not mean that they contain zero calories.
Also, not all sweeteners may help ward off the extra calories.
Lots of varieties - Low-calorie and no-calorie sweeteners come in varieties.
On the market today is the most recognizable sweeteners sucralose, saccharin, aspartame, acesulfame K, stevia, sorbitol and mannitol.
Generally safe for consumption - all sugar substitutes are consumable items.
But, it does not suggest that all are free of properties that can lead to the development of certain conditions or properties that can pike up blood sugar levels.
Generally, these sweeteners are not considered carbohydrate has no effect on blood sugar levels.
Cons Although artificial sweeteners show good alternatives to weight thwarting table sugar, there are still a lot of disadvantages of using these products.
Firstly there is the bitter aftertaste, which many people find unpleasant.
Some sweeteners such as acesulfame-K taste bitter when used alone.
Artificial sweeteners also tend to produce lower-quality baked products.
Natural sugar plays a major role in the texture and taste.
Laboratory-produced just do not seem to keep up with natural products.
The best alternative to sugar for pastry is sucralose, because the heat does not affect its taste.
Extended use of artificial sweeteners may also lead to side effects such as chronic fatigue and persistent headaches.
There are also reports that regular consumers of these sweeteners will end up hungry all the time, which kind of defeats the purpose of using sugar substitutes in the first place.
This is because there is no sense of gravity with the consumption of substitutes instead of real, natural sugar.
Hidden calories are also a problem commonly encountered in sugar substitutes.
Sometimes, bulking agents throw in a few calories, many consumers are unaware of.
The jury is still out on the effect of sweeteners such as diabetes products.
Recent reports are conflicting, and it is still very difficult to identify whether the use of these is actually beneficial or not.
But experts agree that as long as artificial sweeteners used in moderation, no side effects can occur.