Artificial Sweeteners are continually found to be Unsafe and Toxic

Saturday, November 14, 2009 by. Ethan Huff

(NaturalNews) A recent study presented at the annual meeting oI the American Society oI Nephrology
in San Diego Iound that adult women who drink at least two diet sodas a day experience a 30 percent
drop in kidney Iunction over the course oI a decade. Findings indicate that artiIicial sweeteners such as
aspartame and sucralose are the culprits in the rapid degeneration oI glomerular Iiltration rates in the
kidneys oI those consuming excessive amounts oI artiIicially-sweetened diet sodas.

Dr. Julie Lin oI Brigham and Women's Hospital in Boston and her colleague Dr. Gary Curhan
conducted the research correlating artiIicial sweetener intake to kidney degradation, highlighting one oI
the many dangers oI artiIicial sweeteners.

A 2005 study conducted by Dr. Morando SoIIritti oI the esteemed European Ramazzini Foundation oI
Oncology and Environmental Sciences and the Cesare Maltoni Cancer Research Center conIirmed once
again what independent scientists discovered over thirty years ago; aspartame consumption leads to all
sorts oI illness and disease including cancerous tumors, lymphomas, leukemias, lesions in various
organs, transitional cell carcinomas, nerve damage, seizures, and premature death.

Original approval oI aspartame by the FDA involved questionable studies that were later investigated by
the drug enIorcement division oI the Bureau oI Foods. Though Iound to be Iaulty and ridden with errors,
the FDA ignored both these reports and the slew oI adverse event data that surIaced Iollowing
aspartame's approval. Between 1974 when aspartame was approved and 1990, the number oI brain
tumors in people over the age oI 65 had increased by 67 percent.

Similarly sucralose, a chlorocarbon popularly marketed as the artiIicial sweetener derived Irom sugar,
has been implicated in severe chronic illnesses including brain and nervous system disorders, migraine
headaches, cancers, and immune-system debilitation.

Though touted as saIe, the chlorocarbon components oI sucralose are veriIiable toxins. Those who have
experienced negative symptoms Irom sucralose oIten recover Iollowing the discontinuation oI its
consumption. Among other results, laboratory tests have concluded that long-term sucralose
consumption shrinks the thymus gland, the biological source oI the immune system.

According to Dr. SoIIritti's research group, most studies alleging the saIety oI artiIicial sweeteners like
aspartame and sucralose Iail to use internationally-recognized "Good Laboratory Practices" Ior
conducting carcinogenicity bioassays and thus arrive at Iaulty, corporate-controlled outcomes. Rather
than objectively seek results, the studies used to allege saIety are oIten Iunded by the companies
producing the additive in question.

PreIerable options include natural Ioods like raw honey and raw agave nectar which are healthy,
enzyme-rich sweeteners that work great in moderation. Natural stevia extract is another excellent option
as it contains no sugar and no calories, and it is completely saIe and suitable Ior those with a diabetic
condition or Ior those who are looking to cut sugar intake.

Soda alternatives include stevia or Iruit-juice sweetened soda water. Some stevia extracts are available
in various Ilavors including root beer and vanilla, oIIering multitudinous options in creating quick,
healthy beverages. Fruit juices mixed in soda water also oIIer a reIreshing thirst quencher Ior those who
don't mind a little natural Iruit sugar every now and then.

There are plenty oI alternatives to artiIicial chemical sweeteners like aspartame, sucralose, and saccharin
but they are oIten diIIicult to Iind in processed Ioods. Chalk this up as another great motivation to
pursue whole, healthy Ioods that are as close to their natural states as possible.

Sources:

Diet Sodas May Be Hard on the Kidneys - WebMD

Diet Soda, Sodium Tied to Kidney Trouble: Studies - Atlanta Journal-Constitution

First Experimental Demonstration oI the Multipotential Carcinogenic EIIects oI Aspartame
Administered in the Feed to Sprague-Dawley Rats - Environmental Health Perspectives

Bella Italia: The SoIIritti Aspartame Study - Dr. Janet Starr Hull

Aspartame Dangers - NaturoDoc

Sucralose Toxicity InIormation Center

Aspartame Toxicity InIormation Center

Website: http://www.naturalnews.com/027491aspartamesweetenershealth.html


















THE GLYCEMIC INDEX

The varied use oI low, mid and high glycemic Ioods are also being studied and integrated as part oI good
sports nutrition and enhanced perIormance. Learn why it is so important!
By:Issa
The glycemic index is everywhere. Recent magazine articles, radio advertisements, talk shows and well
publicized books are making great claims Irom its use. Low glycemic meals are being touted as an aid in
weight loss as well as an eIIective manager oI diabetes and possibly relevant to the prevention oI heart
disease.
The varied use oI low, mid and high glycemic Ioods are also being studied and integrated as part oI good
sports nutrition and enhanced perIormance. Can you imagine all oI the possibilities with the
implementation oI a Iew choice Ioods into our daily nutrition plan? Is it really this simple? Within these
last Iew weeks I've had the opportunity oI researching the glycemic index through several oI the most
current web sites and journals dedicated to research reports and updates. With all oI the publicity the
index has been receiving, it's time to examine what it is, how it works and how the personal training
community can beneIit Irom its day-to-day use.
How It Works
The glycemic index reIers to the relative degree to which blood sugar increases aIter the consumption oI
Iood. A Iood is always measured relative to the eIIect oI pure sugar. High glycemic index Ioods can
raise blood glucose levels very quickly, as well as insulin levels. In contrast, low glycemic index Ioods
do not signiIicantly raise blood glucose levels and insulin levels aIter eating. Pure glucose is given a
value oI 100 while other Ioods are given an index number representing its relative eIIect on blood
glucose levels.
For example, sweet corn is assigned an index number oI 55 which means sweet corn raises blood
glucose levels 55 percent as much as pure glucose. In general, Ioods below 55 are considered low
glycemic index Ioods, 55-70 represents mid-glycemic index Ioods and over 70 are considered high
glycemic Ioods. In the past, it was widely believed that simple sugars dramatically increased blood
glucose levels while starches such as potatoes and bread were digested slowly. The results Irom
numerous studies show this is deIinitely not the case. In Iact, one oI the biggest surprises comes Irom
potatoes, which reported an average index oI 84, making it one oI the higher glycemic Ioods available.
Here's a look at how a high, mid and low glycemic value Iood can alter one's blood glucose response.
For Weight Loss
Most clients who come to trainers Ior help primarily want to lose weight or shed body Iat. Can the
application oI the glycemic index to our Iood choices really help us lose body Iat? Research has
conIirmed that one oI the most eIIective ways to lose body Iat is by eating 5 to 6 meals daily combined
with resistance training and some Iorm oI cardio. \

Small, Irequent meals increase the thermic eIIect oI Iood as well as prevent the
body Irom going into starvation mode. Research Iurther agrees there should be a
larger portion oI carbohydrates mixed with more moderate amounts oI protein and
Iat. The glycemic index allows us to more eIIectively evaluate our nutrition plan
Iocusing on the quality oI carbohydrates. For those who incorporate a larger
amount oI low glycemic Ioods, they will be rewarded with a slow and steady
release oI glucose keeping insulin levels in check.
This is oI tremendous beneIit to those who complain oI low energy when cutting
back on calories. Since all nutrients are not created equal, low glycemic Ioods have the added eIIect oI
keeping individuals Ieeling more satisIied Ior longer periods oI time. In contrast, high glycemic Ioods
used early in the day could cause unwanted surges in glucose levels, leaving one Ieeling energy deprived
as well as creating hunger pangs. Lower insulin levels play a critical role in how and when we store Iat.
These reduced levels make Iat easier to burn and more diIIicult to store.
For Sports Performance
Athletes have long known that eating properly beIore training and competition can improve perIormance
in measurable ways. Increased carbohydrate intake prior to exercise can be measured through increased
muscle and liver glycogen stores as well as aid in the maintenance oI blood glucose levels Ior sustained
energy. Glucose levels then provide Iuel Ior the brain, which allow us the luxury oI good judgment and
enhanced concentration levels while exercising. How, then, can the glycemic index help athletes in their
perIormance?
Despite what may sound logical in applying the glycemic index,
researchers have Iound that what you eat prior to endurance exercise does
not necessarily play a role in your ability to sustain an endurance activity.
Whether your meal consists oI low, mid or high value Ioods does not seem
to matter as much as what you consume to sustain your energy stores
during exercise. While high glycemic Ioods do not play a Iavorable role in
weight loss, they can have an important eIIect in sports perIormance.
Following a heavy training session, when muscle glycogen stores are
depleted, high glycemic Ioods can provide a quick release oI glucose re-Iilling energy stores. Within the
Iirst Iew hours Iollowing exercise, blood Ilow to muscles is increased. Glycogen synthesis can be
optimized during this critical time by the use oI high glycemic carbohydrates. One oI the concerns
expressed by athletes and coaches over the course oI time is that ingestion oI carbohydrates in the hour
beIore exercise could cause a dramatic increase in insulin levels, ultimately causing hypoglycemia
within a short time aIter exercise begins.
Recent studies have shown that even though high glycemic Ioods were taken prior to endurance
exercise, the resulting perIormance was not aIIected. This is an important Iinding in that the quality oI
carbohydrates is less important in meals prior to exercise while potentially being oI great signiIicance to
aid recovery in the time Iollowing exercise. There is still much debate on this subject.
Working With Clients
While there are many ways to utilize the index to beneIit our varied client base, remember that diIIerent
people can have diIIerent results and there are many Iactors which can inIluence the index oI Ioods like
Iood preparation, age oI Iood, Iiber content, protein and Iat content, as well as many other variables. It is
not a perIect science nor have all testing results been consistent. However, as Iitness proIessionals, the
glycemic index provides us with yet another tool to help our clients meet their individual goals.
By oIIering our knowledge and assistance on this subject, it's possible that we can
Iine tune our clients' training and nutrition programs to more closely match their
energy requirements throughout the various stages oI training. Many athletes and
dieters have reported marked diIIerences in weight loss and perIormance results by
manipulating their balance oI Ioods to meet their goals. SpeciIic athletes may see a
direct beneIit Irom using the glycemic index in their Iood selection. However, there is
insuIIicient evidence to suggest that all athletes will see equal beneIits.
All trainers, coaches and serious athletes should know the diIIerence between high,
mid, and low glycemic value Ioods and when their consumption and appropriate mix
will best serve their intended purpose.
Please consult the chart below detailing how various Ioods stack up on the glycemic index. For a more
comprehensive list, go to www.mendosa.com/gilists.htm.
The Glycemic Index of Common Foods

#010703.0 Mendosa.com/gilists

Glucose 100
Breads Cereal Grains
Mixed grain bread 28 Barley, pearled 25
Oat Bran bread 48 Rice, instant, boiled 1 min 46
Pita Bread, white 57 Sweet Corn 55
Wheat bread, wholemeal 69 Rice, brown 55
White bread 71 Rice, white 55
Bagel, white 71 Couscous 65
Breakfast Cereals Rice, instant, boiled 6 min 90
Rice Bran 19 Dairy Foods
All Bran 42 Yogurt, low Iat, artiIicially sweet 14
Oatmeal 49 Milk, skim 32
Special K 54 Legumes
Muesli 56 Lentils, red 25
LiIe 66 Kidney beans 29
Grapenuts 67 Butter beans 31
Cream oI Wheat 70 Pinto beans 39
Cheerios 74 Baked beans, canned 48
Total 76 Kidney Beans, canned 52
Team 82 Pasta
CornIlakes 83 Fettucine 27
Crispix 87 Vermicelli 35
Fruit and Fruit Products Spaghetti, protein enriched 27
Pear, Iresh 37 Spaghetti, white 41
Apple 38 Macaroni 45
Orange 44 Linguine 46
Grapes 46 Tortellini, cheese 50
Banana 54 Soups
Raisins 64 Tomato Soup 38
Watermelon 72 Black bean soup 64
Snack Food Split pea soup 60
Peanuts 15 Vegetables
Popcorn 55 Carrots, cooked 39
Pretzels 81 Yam 51
Dates 103 Sweet potato 54
Sugars Potato, new 57
Fructose 22 Potato, white, boiled 56
Honey 58 Beets 64
Sucrose 64 Potato, mashed 70
Maltodextrin 105 Potato, baked 85
Maltose 105

Source: http://www.bodybuilding.com/Iun/issa5.htm