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Artificial sweeteners, for and against
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<blockquote data-quote="uart" data-source="post: 970237" data-attributes="member: 41696"><p>Interesting topic for discussion, but I really think it's worthwhile to consider (or clarify) what exactly is an "artificial" sweetener. Certainly it is too broad to label anything that is not sucrose as an artificial sweetener, but I'm kind of interested in opinions or where exactly we do draw the line on what is artificial and what is not.</p><p></p><p>A particular case in point would be the sugar alcohols Xylitol and Erythritol. Both of these are naturally present in small quantities in some berries fruits vegetables and fermented foods. This makes think that consumption of these, at least in reasonably small quantities, is perhaps more more natural than artificial. Just wondering what others think in regard to these?</p></blockquote><p></p>
[QUOTE="uart, post: 970237, member: 41696"] Interesting topic for discussion, but I really think it's worthwhile to consider (or clarify) what exactly is an "artificial" sweetener. Certainly it is too broad to label anything that is not sucrose as an artificial sweetener, but I'm kind of interested in opinions or where exactly we do draw the line on what is artificial and what is not. A particular case in point would be the sugar alcohols Xylitol and Erythritol. Both of these are naturally present in small quantities in some berries fruits vegetables and fermented foods. This makes think that consumption of these, at least in reasonably small quantities, is perhaps more more natural than artificial. Just wondering what others think in regard to these? [/QUOTE]
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