The Ultimate Guide to Sugars and Sweeteners : Discover the Taste, Use, Nutrition, Science, and Lore, of Everything from Agave Nectar to Xylitol

It is the position of the Academy of Nutrition and Dietetics that consumers can safely enjoy a range of nutritive sweeteners and nonnutritive sweeteners (NNS) when consumed within an eating plan that is guided by current federal nutrition recommendations, such as the Dietary Guidelines for Americans and the Dietary Reference Intakes, as well as individual health goals and personal preference. A preference for sweet taste is innate and sweeteners can increase the pleasure of eating. Nutritive sweeteners contain carbohydrate and provide energy. They occur naturally in foods or may be added in food processing or by consumers before consumption. Higher intake of added sugars is associated with higher energy intake and lower diet quality, which can increase the risk for obesity, prediabetes, type 2 diabetes, and cardiovascular disease. On average, adults in the United States consume 14.6% of energy from added sugars. Polyols (also referred to as sugar alcohols) add sweetness with less energy and may reduce risk for dental caries. Foods containing polyols and/or no added sugars can, within food labeling guidelines, be labeled as sugar-free. NNS are those that sweeten with minimal or no carbohydrate or energy. They are regulated by the Food and Drug Administration as food additives or generally recognized as safe. The Food and Drug Administration approval process includes determination of probable intake, cumulative effect from all uses, and toxicology studies in animals. Seven NNS are approved for use in the United States: acesulfame K, aspartame, luo han guo fruit extract, neotame, saccharin, stevia, and sucralose. They have different functional properties that may affect perceived taste or use in different food applications. All NNS approved for use in the United States are determined to be safe. "The very first compendium of the sweet substances we typically eat and what happens once they're in our body." — New York Journal of Books Today, supermarkets and natural food stores feature a bewildering variety of sugars and alternative sweeteners. The deluge of conflicting information doesn't help. If choosing a sweetener leaves you scratching your head, this handy guide will answer all of your questions—even the ones you didn't know to ask: Which sweeteners perform well in baking? Will the kids notice if I sub in stevia? What's the best pick if I'm watching my waistline, blood sugar, or environmental impact? Are any of them really superfoods . . . or toxic? Perfect for foodies, bakers, carb counters, parents, chefs, and clinicians, this delightfully readable book features more than 180 alphabetical entries on natural and artificial sweeteners, including the usual suspects (table sugar, honey), the controversial (aspartame, high-fructose corn syrup), the hyped (coconut sugar, monk fruit sweetener), and the unfamiliar (Chinese rock sugar, isomaltulose). You'll also find myth-busting Q&As, intriguing trivia, side-by-side comparisons of how sweeteners perform in classic baked goods, and info on food-additive regulations, dental health, the glycemic index, and more. Your sweet tooth is in for a real education! "An honest, comprehensive book based on facts, for those who want to see the meeting of history, science, and common sense. It covers every sweetener you have heard of, plus many you may never encounter. One of the few books that put sugar and sweetness in context so you can make a wise judgment." —Glenn Cardwell, author of Gold Medal Nutrition & ldquo;Whether you & rsquo;re a healthcare provider, a chef, or simply a foodie, you & rsquo;ll find The Ultimate Guide to Sugars and Sweeteners an accurate and complete resource. & rdquo; & mdash;Hope Warshaw, MMSC, RD, CDE, BC-ADM, best-selling author of The Diabetes Food and Nutrition Bible and Diabetes Meal Planning Made Easy An all-in-one reference to sugars and sweeteners & mdash;for any sweet-toothed consumer who also craves the facts Today, supermarkets and natural food stores feature a bewildering variety of sugars and alternative sweeteners. The deluge of conflicting information doesn & rsquo;t help. If choosing a sweetener leaves you scratching your head, this handy guide will answer all of your questions & mdash;even the ones you didn & rsquo;t know to ask:Which sweeteners perform well in baking?Will the kids notice if I sub in stevia?What & rsquo;s the best pick if I & rsquo;m watching my waistline, blood sugar, or environmental impact?Are any of them really superfoods ... or toxic?Perfect for foodies, bakers, carb counters, parents, chefs, and clinicians, this delightfully readable book features more than 180 alphabetical entries on natural and artificial sweeteners, including the usual suspects (table sugar, honey), the controversial (aspartame, high-fructose corn syrup), the hyped (coconut sugar, monk fruit sweetener), and the unfamiliar (Chinese rock sugar, isomaltulose). You & rsquo;ll also find myth-busting Q & As, intriguing trivia, side-by-side comparisons of how sweeteners perform in classic baked goods, and info on food-additive regulations, dental health, the glycemic index, and more. Your sweet tooth is in for a real education! “Whether you’re a healthcare provider, a chef, or simply a foodie, you’ll find The Ultimate Guide to Sugars and Sweetener s an accurate and complete resource.”—Hope Warshaw, MMSC, RD, CDE, BC-ADM, best-selling author of The Diabetes Food and Nutrition Bible and Diabetes Meal Planning Made Easy An all-in-one reference to sugars and sweeteners—for any sweet-toothed consumer who also craves the facts Today, supermarkets and natural food stores feature a bewildering variety of sugars and alternative sweeteners. The deluge of conflicting information doesn’t help. If choosing a sweetener leaves you scratching your head, this handy guide will answer all of your questions—even the ones you didn’t know to ask: Which sweeteners perform well in baking? Will the kids notice if I sub in stevia? What’s the best pick if I’m watching my waistline, blood sugar, or environmental impact? Are any of them really superfoods . . . or toxic? Perfect for foodies, bakers, carb counters, parents, chefs, and clinicians, this delightfully readable book features more than 180 alphabetical entries on natural and artificial sweeteners, including the usual suspects (table sugar, honey), the controversial (aspartame, high-fructose corn syrup), the hyped (coconut sugar, monk fruit sweetener), and the unfamiliar (Chinese rock sugar, isomaltulose). You’ll also find myth-busting Q&As, intriguing trivia, side-by-side comparisons of how sweeteners perform in classic baked goods, and info on food-additive regulations, dental health, the glycemic index, and more. Your sweet tooth is in for a real education! "Today's supermarkets and natural food stores feature a bewildering variety of sugars and alternative sweeteners. The deluge of conflicting information doesn't help. Consumers are left to wonder: which sweeteners perform well in baking? Will the kids notice if I sub in stevia? What's the best pick if I'm watching my waistline, blood sugar, or environmental impact? Are any of them really superfoods - or toxic? For foodies, bakers, carb counters, parents, chefs and clinicians, this ... features more than 180 alphabetical entries on natural and artificial sweeteners ... myth-busting Q & As, trivia about history and production, side-by-side comparisons of how sweeteners perform in classic baked goods, and info on food-additive regulations, dental health, the glycemic index, and more"--Publisher's description Intro -- Foreword -- Introduction: Seeking Sweetness -- About Using this Book -- Measuring and Counting -- What Acronym Is That? -- Understanding the Glycemic Index (GI) and Why It Matters -- Part 1: Sugars & Sweeteners: A to Z -- Part 2: Health Matters -- Added Sugars Equal Added Calories -- Sugars, Sweeteners, and Digestion -- Additional Health Issues -- Special Diets -- Swet Talk on Labels -- Part 3: Test Kitchen: Substituting Sugars and Sweeteners in Two Classic Recipes -- Challenge 1: Vanilla Butter Cookie -- Challenge 2: Blueberry Bran Muffin -- Notes -- Appendix -- Acknowledgments -- Index -- About the Authors Content: Sugars and sweeteners A to Z -- Health matters. Added sugars equal added calories -- Sugars, sweeteners and digestion -- Additional health issues -- Special diets -- Sweet talk on labels -- Test kitchen: substituting sugars and sweeteners in two classic recipes (Challenge 1. Vanilla butter cookie Challenge 2. Blueberry bran muffin) -- Appendix: Brand names of high-intensity, nonnutritive seeteners.