Is artificial sugar killing us slowly?

Artificial sugars, or sweeteners, are a popular choice among those who wish to reduce their kilojoule intake, but the question has been asked whether they actually do more harm than good.

Sweetness is a certain taste that we experience when we eat something sweet; it happens when the molecules bind with the taste receptors on our tongues and a message is conveyed to the brain that we are about to consume kilojoules. Natural sugars act in this way and because they do contain kilojoules, they in turn cause another lot of reactions which eventually result in us realising that we have had enough to eat and so we stop eating.

The main concern with artificial sugars, such as aspartame, high fructose corn syrup, sucralose and saccharine, is that they create the sweet taste but don’t deliver the anticipated kilojoule intake. As a result we may end up eating or drinking much larger portions of the foods and drinks containing the artificial sugars. As they are also a lot sweeter, our preference for very sweet foods does not go away and so we tend to continually seek out high-sugar, high-kilojoule foods.

There has also been concern that artificial sugars are related to various disorders and diseases. Before choosing to use a certain artificial sugar, it would be beneficial to read up as much about it as possible so that you can make an informed decision.

As an alternative to artificial sweeteners, natural sweeteners such as honey and molasses can be used. They do contain kilojoules but are really only needed in miniscule amounts to provide a sweet flavour. Using sucrose, or table sugar, will also provide a sweet taste. Something to keep in mind is that too much sugar intake will result in excess energy which your body will then store as fat, and so using appropriate amounts is necessary.

Changing your preference for sweet foods

Reduce your preference for sweeter foods by gradually decreasing your sugar intake. If you drink three teaspoons of sugar in your coffee, decrease the amount each week by half a teaspoon; this may seem insignificant but it gives your body the chance to get used to the slightly less sweet taste. Work your way down to no sugar and then have a cup of coffee with three teaspoons of sugar in; chances are it will taste much too sweet for you! In the end, it’s the small changes that add up to a big result.

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