“Nutritive” Sweeteners in the Diet – What are the Differences?
Posted by Dr. Doucette on March 20, 2007 under Nutrition | 
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The typical North American derives 40 to 50% of his/her total daily caloric intake from carbohydrates. Approximately 50% of those carbohydrates come from simple (refined) sugars that have been added to food. Many processed foods have added sweeteners in the form of high fructose corn syrup, dextrose, honey, molasses, refined sugars, aspartame, sucralose, and/or saccharin.
Even though there has been much negative press associating sugar intake with diseases/conditions such as dental caries, heart disease, diabetes, hyperactivity, and obesity, the only condition showing a direct cause-and-effect relationship with sugar consumption is dental caries. Due to sugar’s bad reputation, many Americans have switched from the more refined sugars such as common table sugar to the less refined sweeteners such as honey and molasses. But what are the differences in these “nutritive” sweeteners and is one form of sweetener healthier than another? Let’s find out!