The Noakes Foundation’s Position on Natural Sugar Substitutes

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The Noakes Foundation’s Position on Natural Sugar Substitutes

Obesity and diabetes have risen dramatically over the past few decades and have now reached epidemic proportions. The consumption of sugar has been one of the biggest contributors to the development of these diseases. At the same time, consumption of added sugars has risen dramatically over the past few decades and this has had a devastating impact on human health. It is therefore imperative that consumers are educated about making reasonable and healthy food choices.

Foods high in sugars and refined carbohydrates are calorie-dense and have almost no nutritional value. Unfortunately, people have acquired a taste and addictive craving for sweetness, thus, sugar substitutes have grabbed the attention of consumers as well as producers and dieticians around the world.

The Noakes Foundation has taken a strong stance against the inclusion of sugar in the daily diet and has also warned about the dangers of artificial sweeteners, but we have not yet made a clear statement on the use of sugar alcohols such as isomalt, xylitol and erythritol.

Sugar alcohols are a type of sugar replacement and are considered to be a healthy category of sweetener because they are naturally found in plants so they appear to be less processed and more natural. The category of sugar-substitutes is growing rapidly and we are seeing these products being increasingly used as a way to satisfy the craving for sweet tasting foods and treats.

Sugar alcohols aren’t zero calorie sweeteners like their artificial counterparts, but they are lower in calories than table sugar and have gained popularity recently in various weight-loss and health programs.

See http://www.thenoakesfoundation.org/news/blog/the-noakes-foundations-position-on-natural-sugar-substitutes

The Noakes Foundation’s Position on Natural Sugar Substitutes
Obesity and diabetes have risen dramatically over the past few decades and have now reached epidemic proportions. The consumption of sugar has been one of the biggest contributors to the development of these diseases. At the same time, consumption of added sugars has risen dramatically over the past few decades and this has

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