Biologist warns about the dangers of sugar substitutes

Russian biologist Irina Maltseva warned against using industrial sugar substitutes, because they can lead to type 2 diabetes.

The expert notes in a talk for Radio Sputnik that the body interacts with foods containing sugar substitutes, just as it interacts with real sugar.

It says, "There are candy receptors in the body not only in the oral cavity, but in other areas within it. So when these local substances enter the body with food, these receptors interact with them as with glucose. "

1. According to her, in this case the pancreas begins to produce insulin, even in the absence of glucose.
2. It says, "The brain does not distinguish between real glucose and the substitute substance that reaches the blood.
3.  So in order to regulate the level of glucose in the blood, the brain directs the pancreas to reduce the level of glucose with insulin, even though it is not present in food. "
4. The expert notes that increasing the amount of insulin in the body, can disrupt metabolic processes.

It says, "Sugar substitutes stimulate the production of a large amount of insulin, which may lead to the development of insulin resistance, and thus to the development of type 2 diabetes."

The expert advises confectioners, who have decided to reduce the amount of sugar in their diet to eat fruits and fruits instead of industrial sugar substitutes.

Nutritionists refute illusals about sugar substitutes

Nutritionists have declared that consumption of "low-calorie" sugar substitutes instead of sugar, does not help to reduce weight, some believe.

According to Antonio Rodriguez, the creator of the SinAzucar.org project, most of the permitted sugar alternatives are harmless, if properly and moderately consumed to phase out the use of sugar. It is important to reduce weight, not to compensate sugar with its substitutes, but to follow a specific diet. Nutritionist Miguel López Moreno says, "The best way to sweeten yogurt or porridge is to add fruits, such as bananas."

Moreno notes that the sugar substitutes allowed for consumption are saccharine, cyclamate, aspartam, sucralose, potassium acisulfam, and sugary stevia. All these alternatives are the products of chemical reactions, and stephia is a "natural" alternative because its source is plant-based, yet it is obtained through the isolation of stefol glycosides, which is also here the intervention of chemistry.

It adds, abandoning sugar consumption is very difficult, but gradually shifting to the use of alternatives, if used correctly and moderately with a specific diet, the goal can be achieved.

The expert warns that the use of sugar substitutes, may lead to the so-called "corona effect", when people believe that low-calorie food is more beneficial to health, so we see them eating large amounts of it.

Germany.. The Green Party warns of health consequences for sugar substitutes

The German "Green Party" called for clarification of the potential health consequences, in scientific terms when using sugar substitutes, in foods and foodstuffs.

Rnateh Conast, a nutritionist for the party, said in a statement to the German news agency that "there is a great need to move forward in Germany, with regard to the study of the safety of the use of sugar substitutes."

"That must change quickly," she added. She stressed that, in efforts to change formulations of finished products, the aim should be not to replace sugar with substances that might raise health suspicions, as "it's about people's health".

• Conast noted studies in other countries that found isoglucose (an industrial alternative to sugar) to be suspicious, as it helps to develop diseases such as diabetes.

• For its part, the German Federal Government, in response to the Green Party's interrogation of the analysis of federal institutes in this regard

• noted that the Federal Institute for Risk Assessment (IPEA) considers that there is a need for further research.

• According to the said reply, the German Government intends to initiate and support the research work.

At the end of last year, the German government approved a strategy presented by German Nutrition Minister Yulia Klöckner, aimed at reducing sugar, fat and salt in finished products.