Example of debate on artificial sweeteners

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Discussion Overview

The discussion revolves around the health implications of artificial sweeteners, particularly in relation to metabolic diseases and their potential effects on insulin resistance. Participants explore various viewpoints on the consumption of artificial sweeteners versus sucrose, the physiological responses they elicit, and the broader context of dietary choices in public health.

Discussion Character

  • Debate/contested
  • Exploratory
  • Technical explanation

Main Points Raised

  • Some participants note that there are strongly divergent beliefs regarding the health effects of artificial sweeteners, particularly in relation to metabolic diseases caused by processed foods.
  • One viewpoint suggests that artificial sweeteners may correlate with metabolic disease similarly to sucrose, raising questions about their safety as a replacement.
  • Another participant expresses concern that artificial sweeteners may trick the brain into expecting sugar energy without delivering it, potentially leading to negative health effects.
  • There is curiosity about how existing literature, such as Lustig's work, addresses the use of artificial sweeteners by individuals with diabetes.
  • Some participants call for scientific references to support claims made in the discussion, indicating a desire for a more evidence-based dialogue.
  • One participant expresses skepticism about the reliability of media reports on the health effects of sweeteners, suggesting that the conclusions may be arbitrary.
  • Another participant mentions the lack of information on the use of artificial sweeteners in cooking, particularly at high temperatures, and notes that traditional recipes often still call for sugar.

Areas of Agreement / Disagreement

Participants express a range of opinions, with no clear consensus on the health implications of artificial sweeteners. Some agree on the correlation between sweeteners and metabolic issues, while others raise questions and concerns about their effects, indicating ongoing debate.

Contextual Notes

Participants highlight the complexity of the topic, including the need for more scientific evidence and the challenges in establishing causation versus correlation in dietary studies. There are also mentions of varying personal experiences with taste and health impacts.

jim mcnamara
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Why is this post here in discussion? It is an example of how discussion proceeds in an area that is actually public health, ostensibly diet and health in the context of inflammation mediated disease processes caused by diet, specifically processed foods. We often have discussions that work like this one seems to be going: people with strongly rooted and divergent beliefs. But in terms of "position" it is very clear why those differences are likely to clash.

Here are two points of view at a level anyone here can easily see and understand:
A: https://www.foodnavigator-usa.com/A...weeteners-Association-Calorie-Control-Council

B: Lustig R., "Metabolical", pp 178-81 Artificial sweeteners section

Discussion point: "diet sweetener consumption is also correlated with metabolic disease, very like sucrose".

I think both sides agree on this part:
Metabolic disease is a collection of diseases that are caused by inflammation. One example is insulin resistance:
https://www.nature.com/articles/s41598-021-86993-7
Think of it as excessive insulin secretion as a positive feedback biochemical loop.

You can probably guess a priori which contributor wants to represent "pro" and which one "con".

Remember "correlation is not causation". So both sides can posit some credibility. As a guess. The discussion is really about insulin resistance caused by consuming processed foods with sweeteners. Sucrose (table sugar, a dimer of fructose and glucose) is a reasonably well established causative factor, so the logical point would be are sweeteners okay to replace sucrose? Do sweeteners cause an insulin misfire by the pancreas?
 
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I have to think that fooling the brain by sending taste-bud signals of sugar-energy but not delivering it has to have bad effects.
 
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I'm curious how the article by Lustig accounted (or didn't) for the fact that people who have diabetes tend to use artificial sweeteners instead of sugar.
 
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Is there some science here? Could we have some references for categorical statements? I was hoping to see a good discussion because I am undecided
 
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Back in the news:
https://www.usatoday.com/story/life...ts-unhealthy-weight-gain-effects/70344636007/

I'd be interested in some quality discussion of the issue as well, because I feel like these articles are chosen once a month with a prize wheel (eggs, coffee, red wine, sweetener, etc...) and a coin flip to decide if it's good or bad.

Logic tells me that the primary impact of sweetener is at face value good, and that the difficulty in identifying negative impacts means that they are at worst insignificant.
 
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russ_watters said:
Logic tells me that the primary impact of sweetener is at face value good, and that the difficulty in identifying negative impacts means that they are at worst insignificant.
Taste like gasoline to a few of us (maybe the 1:10 - 1:20 for whom cilantro tastes like soap), but otherwise good to neutral.
 
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Looking at a copy of the American Diabetes Association New Family Cookbook for People with DIabetes - copyright 1999, I see no mention of artificial sweetners. Many of the recipes call for sugar. Some call for molasses or honey.

I haven't found any good information about using artificial sweetners in things cooked at high heat. There are recipes that used them in baking, which is typically done at 350 F. But I don't know about using them in things like barbecue sauce, which might be used to coat meat that is seared.