For those with dietary restrictions or seeking a low- or no-calorie replacement for sugar, numerous options have long been available. Artificial sweeteners such as saccharin, sucralose and aspartame have a long history and are commonly found throughout North America. As these have been plagued by negative press touting potential health concerns and environmental damage, many consumers have started to turn to natural sweeteners to replace sugar and its artificial substitutes.
Stevia
Hailed as being 30 times sweeter than sugar, the leaves of the stevia plant have long been used as a sweetener by Paraguay's Guarani people. Due to the body's inability to metabolize stevia's sugar-containing glycosides, it does not add to caloric intake and has no impact on blood sugar levels. Though safe for diabetics and dieters alike, stevia has been linked to male reproductive problems, genetic mutations and metabolic issues.
Agave Nectar
Agave nectar is derived from the blue agave plant and has been used as a sweetener in Mexico since the time of the Aztecs. A vitamin-rich nectar high in iron and calcium, agave is regarded as one of the healthiest natural sweeteners. High in fructose and low in glucose, agave nectar has a low glycemic index and, like stevia, is safe for diabetics and dieters alike. However, this high fructose-low glucose combination is not without its downsides, as high fructose intake has been linked to mineral loss, restricted copper metabolism and decreased immune function.
Xylitol
Formerly derived primarily from sugarcane and birch, mass-production of xylitol has resulted in the use of corncobs as an inexpensive source of this natural sweetener. Commonly found in chewing gum, xylitol is promoted as a low-calorie, diabetic and dental health-friendly alternative to sucrose. Though there are no known health risks to counter these benefits in humans, xylitol consumption has been linked to low blood sugar and liver damage in dogs.
Brazzein
This recently-discovered protein sweetener is extracted from the fruit of the West African Oubli plant. As brazzein is a protein, it is safe for diabetics, has low caloric content and does not greatly contribute to tooth decay. Touted as being 500 to 2000 times sweeter than sugar, brazzein is also notable for being water soluble and stable at a wide range of heats. This results in brazzein being a flexible sugar replacement, suitable for use in cold drinks as well as in food cooked at high heats.
References
- Stevia: Stevia - The Zero Calorie All Natural Sweetener
- The Globe and Mail: Stevia is Sweet - But is it Safe?
- All About Agave: What is Agave Nectar?
- Living and Raw Foods: The Truth about Agave Syrup: Not as Healthy as You May Think
- Xylitol: Xylitol, General Information
- Chemical Senses: Brazzein a Small, Sweet Protein: Discovery and Physiological Overview
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