Sweet Deceptions: The Secret Lives of Sugar Replacements

What natural sweeteners can be used in chocolate to avoid blood sugar spikes?

Dr. Beata Lerman reviews alternatives to sugar in chocolate making. She discusses how fiber helps slow sugar absorption, resulting in a gentler impact on blood sugar. 

By using unprocessed cacao beans and retaining the shell, the chocolate contains more fiber. In its whole plant form, stevia packs a potent sweetness and lack of glycemic impact. Inulin from chicory root, also featured, acts as a prebiotic fiber. Erythritol, sourced from organic apples and pears in France, and allulose, a rare sugar, round out the choices. 

Chemical and non-nutritive sweeteners are avoided due to possible health effects and their impact on the liver.

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Key Takeaways

1. The chocolate made by Dr. Lerman’s company has a gentle lowering effect on blood sugar levels, contrasting with most commercial chocolates. This is attributed to the inclusion of whole cacao beans and natural fibers, as well as the use of alternative sweeteners.

2. Fiber, while not digestible by humans, is crucial for gut microbiome health, which influences overall wellness and even outcomes of serious treatments like chemotherapy. Including fiber in chocolate helps moderate blood sugar and supports gut health.

3. The podcast provides an overview of natural sweeteners used in place of sugar, highlighting their origins, health effects, and specific characteristics. Not all forms of “stevia” or other sweeteners are created equal, and the source and processing method matter for both health and culinary benefits.

4. Chemical and non-nutritive sweeteners such as aspartame, dextrose, and maltodextrin are avoided due to potential health risks, including possible spikes in blood sugar and concerns like carcinogenicity. The emphasis is on natural, plant-derived alternatives.

5. Dr. Lerman stresses transparency in ingredient choices and the value of consumer education. She invites listeners to learn more about how ingredients are sourced and how they affect health, empowering them to make informed food decisions.

Timestamped Overview

00:00 Fiber's Impact on Blood Sugar

03:53 Fiber-Rich Chocolate Innovation

08:39 "Chemically Altered Stevia Explained"

12:37 Erythritol: Misleading Names, True Origins

17:26 Avoiding Harmful Sweeteners and Cacao Talk

18:52 "Exploring Rare Cacao Nacional"

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