Sweeteners

How Sweet It Is: Our Love-Hate Relationship With Sweeteners
by Cathy Sherman

(NaturalNews) Our love-hate relationship with sweeteners has often been a question of choosing one's poisons, as no choice has been without its problems. Sugar and artificial sweeteners tend to disrupt satiety, which causes overeating, spike the fat storing hormone insulin and lead to age-accelerating molecules. But now, thanks to natural sweeteners such as Stevia and xylitol, our sweets can do exactly the opposite.

Artificial sweeteners have been used for years, but not without problems. The most common are saccharin, aspartame, and sucralose. Read the entire article.

Stevia Powder is made from an unusually sweet herb called stevia (Stevia rebaudiana). Glycosides present in the Stevia rebaudiana plant, such as stevioside and rebaudioside, attribute to the plant’s unique characteristics. The stevia used in Nature's Sunshine's product is specially processed to eliminate the bitter aftertaste associated with many competitive stevia products. Click here for more information.

Nature’s Sweet Life Xylitol looks and tastes like table sugar, but it’s a natural, low-calorie, low-carb substitute. Xylitol was discovered over 100 years ago and has been widely used for many decades. It can be used to sweeten foods and beverages or in cooking and baking (although it is not recommended for use in pastries or hard candy). Xylitol does not promote tooth decay as it helps prevent bacteria from adhering to teeth. It is safe for use by diabetics, children and pregnant women. Click here for more information.