The Sweetener Trap: The Power and Politics of Sweeteners and Their Impact on Your Health

Overview

With this revised and expanded update of the 1982 classic The Sugar Trap, Beatrice Trum Hunter, noted writer on food issues, brings us invaluable help for avoiding "the sweetener trap." She exposes facts about today's many sweeteners-from aspartame to stevia, sucralose, and xylitol. With careful research and well-weighted advice, Hunter tells why everyone should limit all added sugars. With this information, anyone can do it, despite misleading labeling, sly marketing tactics, and vague federal recommendations ...
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The Sweetner Trap and How to Avoid It: The Power and Politics of Sweetners and Their Impact On Your Health

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Overview

With this revised and expanded update of the 1982 classic The Sugar Trap, Beatrice Trum Hunter, noted writer on food issues, brings us invaluable help for avoiding "the sweetener trap." She exposes facts about today's many sweeteners-from aspartame to stevia, sucralose, and xylitol. With careful research and well-weighted advice, Hunter tells why everyone should limit all added sugars. With this information, anyone can do it, despite misleading labeling, sly marketing tactics, and vague federal recommendations for sweetener intake that reflect research bias and strong pressures from sweetener interests.
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Product Details

  • ISBN-13: 9781591201793
  • Publisher: Basic Health Pubns
  • Publication date: 6/30/2008
  • Pages: 426
  • Product dimensions: 6.10 (w) x 8.90 (h) x 1.00 (d)

Table of Contents


Introduction: The Sweetener Trap: How Did We Get Caught?     1
Traditional Sweeteners and Early Nontraditional Newcomers
Refined Sweeteners: Desired, But Undesirable     19
Traditional Sweeteners: Overrated?     26
Crystalline Fructose: A Fruit-Sugar Pretender     61
High-Fructose Corn Syrup: A Dangerous Superstar     72
Sugar Polyols: Consumed But Not Tallied     92
High-Intensity Plant-Derived Sweeteners
Licorice: A Flavorant Converted into a Sweetener     139
Stevia: Sweetener or Dietary Supplement?     146
Thaumatin: A Very High-Intensity Protein Sweetener     162
The Dihydrochalcones: Bitterness Turned into Sweetness     167
Plant-Derived Sweeteners: Used Traditionally, Becoming Recognized     170
High-Intensity Synthetic Sweeteners
Cyclamate: Approved As Safe-Later, Banned     183
Saccharin: Sweet, Cheap, and Detrimental     209
Aspartame: A Breakthrough High-Intensity Sweetener     243
Neotame: "Superaspartame"     278
Acesulfame-K: An Upstart Sweetener     284
Sucralose: A Sucrose Derivative, But Not Sucrose     295
Alitame: A High-Intensity Sweetener in Limbo     306
A New Generation of Sweeteners
Trehalose, Tagatose, and Agave Nectar     311
Designing New Sweeteners: A New Era May Be at Hand     318
More Reasons to Minimize Sweetener Use
Sugars and the Glycemic Index: Not a Happy Story     329
Sugar Consumption Statistics: Deceptive and Confusing     337
Avoiding the Sweetener Trap: Simple Strategies     344
Appendices
Acronyms Used in Text     352
Glossary of Sweetener Terms     354
Relative Sweetness of Various Sugars and Sweeteners     371
Some Naturally Occurring Sugar in Foods-Tolerated by Most, But Not by All     374
Main Sources     381
Index     417
About the Author     426
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