The two nonnatural sweeteners that have been of especial concern are sucralose and aspartame; the former yielding evidence of some detriment unto gut microbiome with some humans having a sensitivity to it, the latter linked to dementia (though iʼm not sure how dubious or sound the researches are on these).
What be the truths regarding those sweeteners and others (both ‘natural’ and ‘artificial’)? Personally i prefer minimal sweetening (from either real sugars andor substitutes thereof) in foodstuffs, but seeing as how pervasive they be i might as well seek legitimate information pertaining to which if any that i should avoid.
Additionaly, is there information on sweettasting low-calorie carbohydrates or noncaloric sweeteners that are positively beneficial (on GI such as potentially this [new blend of galactooligosaccharides and enzymatically-modified mogrosides](https://scitechdaily.com/new-low-calorie-sweetener-may-also-provide-health-benefits/), orand otherwise such as upon insulin‑sensitivity or cetera)?
Thank yous in advance for any relevant information.
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In moderation, I don’t think any are harmful. I haven’t read any findings saying that they are for sure
In some people, artificial sweetners cause ibs symptoms and gut microbiome disruption. But it doesn’t seem to be everyone, and I think there’s different tolerance levels as well.
In excess, anything can be harmful. Can’t say what that upper limit is and what it causes, but I’m sure you can’t just pile the stuff in your mouth all day.
Answer
From any of the research I’ve seen, the quantities of these sweeteners that needs to be ingested to exhibit negative effects is huge compared to the amount found in most commercial products. I thought the upper limit of aspartame was somewhere along the equivalent to 15 soda cans in a day? Idk it’s been a while since I was in a classroom but the general consensus when I was in school was “moderation” to just about every “good” or “bad” ingredient out there.