How harmful to teeth, gums and insulin levels are evaporated cane juice and evaporated cane sugar, compared to other sweeteners, such as sugar, sucrose, fructose, honey and syrop?
I read some information on the Net that said that unrefined sugar cane juice is okay, but I want to confirm that.
I'm looking for some cookies that will satisfy my sweet teeth without damaging my teeth or agravating my gum disease and insulin levels.
I've been eating Voortman's sugar-free cookies, but I'm concerned about those, too, because they're sweetened partly with acesulfame potassium, which wasn't sufficiently tested before being released to the public by the FDA, according to the Center for Science in the Public Interest and others.
On Sep 30, 7:16 pm, Robert Montgomery <info-bl...@northern-data-
tech.net> wrote: > How harmful to teeth, gums and insulin levels are evaporated cane juice > and evaporated cane sugar, compared to other sweeteners, such as sugar, > sucrose, fructose, honey and syrop?
Probably selling something, right? 'Evaporated' cane juice and 'evaporated' cane sugar is still SUCROSE. The concentration would be the only consideration. With sugar, the dental disease risks go up as the concentration rises. 'Evaporation' increases the concentration and gets you right up there with other 'syrups'.
> I'm looking for some cookies that will satisfy my sweet teeth without > damaging my teeth or agravating my gum disease and insulin levels.
Best thing I've found so far is using SplendaŽ. Won't bake a cake though, without using 50/50 with sugar.
<tuthjoc...@myturbonet.com> wrote: >On Sep 30, 7:16 pm, Robert Montgomery <info-bl...@northern-data- >tech.net> wrote: >> How harmful to teeth, gums and insulin levels are evaporated cane juice >> and evaporated cane sugar, compared to other sweeteners, such as sugar, >> sucrose, fructose, honey and syrop?
>Probably selling something, right? 'Evaporated' cane juice and >'evaporated' cane sugar >is still SUCROSE. The concentration would be the only consideration. >With sugar, >the dental disease risks go up as the concentration rises. >'Evaporation' increases the concentration >and gets you right up there with other 'syrups'.
>> I'm looking for some cookies that will satisfy my sweet teeth without >> damaging my teeth or agravating my gum disease and insulin levels.
>Best thing I've found so far is using SplendaŽ. Won't bake a cake >though, without using 50/50 with >sugar.
>JMO, >Steve Fawks DDS
What about xylitol? Research shows it is good for gums, no? I have been using xylitol for a couple years, thinking - from what I've read that it's good for teeth and gums, or at least not harmful. No?
>> On Sep 30, 7:16 pm, Robert Montgomery <info-bl...@northern-data- >> tech.net> wrote: >>> How harmful to teeth, gums and insulin levels are evaporated cane juice >>> and evaporated cane sugar, compared to other sweeteners, such as sugar, >>> sucrose, fructose, honey and syrop? >> Probably selling something, right? 'Evaporated' cane juice and >> 'evaporated' cane sugar >> is still SUCROSE. The concentration would be the only consideration. >> With sugar, >> the dental disease risks go up as the concentration rises. >> 'Evaporation' increases the concentration >> and gets you right up there with other 'syrups'.
>>> I'm looking for some cookies that will satisfy my sweet teeth without >>> damaging my teeth or agravating my gum disease and insulin levels. >> Best thing I've found so far is using SplendaŽ. Won't bake a cake >> though, without using 50/50 with >> sugar.
>> JMO, >> Steve Fawks DDS > What about xylitol? Research shows it is good for gums, no? > I have been using xylitol for a couple years, thinking - from what > I've read that it's good for teeth and gums, or at least not harmful. > No?
Yes. Xylitol not just benign, it's acutually beneficial at reducing cavities (and may be good for gums, too I'm not sure about the gums). But I don't recall seeing any cookie ingedients lists on the packaging at the supermarkets or even health food stores that included Xylitol.
Dartos wrote: > On Sep 30, 7:16 pm, Robert Montgomery <info-bl...@northern-data- > tech.net> wrote: >> How harmful to teeth, gums and insulin levels are evaporated cane juice >> and evaporated cane sugar, compared to other sweeteners, such as sugar, >> sucrose, fructose, honey and syrop?
> 'Evaporated' cane juice and > 'evaporated' cane sugar > is still SUCROSE. The concentration would be the only consideration. > With sugar, > the dental disease risks go up as the concentration rises. > 'Evaporation' increases the concentration > and gets you right up there with other 'syrups'.
>> I'm looking for some cookies that will satisfy my sweet teeth without >> damaging my teeth or agravating my gum disease and insulin levels.
> Best thing I've found so far is using SplendaŽ. Won't bake a cake > though, without using 50/50 with > sugar.
> JMO, > Steve Fawks DDS
Perhaps you are selling Splenda?
Splenda is a poinsonous chlorocarbon. It's in the same class of chemicals as DDT, PCBs and Agent Orange, all of which contain chlorine. No long-term studies have been done on it, and most of the studies that found it to be safe were funded by the manufacturer.
A new short-term study on rats conducted at Duke University found "numerous adverse effects, including (1) reduction in beneficial fecal microflora, (2) increased fecal pH, and (3) enhanced expression levels of P-gp, CYP3A4, and CYP2D1, which are known to limit the bioavailability of orally administered drugs."
Robert Montgomery wrote: > Dartos wrote: >> On Sep 30, 7:16 pm, Robert Montgomery <info-bl...@northern-data- >> tech.net> wrote: >>> How harmful to teeth, gums and insulin levels are evaporated cane juice >>> and evaporated cane sugar, compared to other sweeteners, such as sugar, >>> sucrose, fructose, honey and syrop?
>> Probably selling something, right?
> Wrong.
>> 'Evaporated' cane juice and >> 'evaporated' cane sugar >> is still SUCROSE. The concentration would be the only consideration. >> With sugar, >> the dental disease risks go up as the concentration rises. >> 'Evaporation' increases the concentration >> and gets you right up there with other 'syrups'.
>>> I'm looking for some cookies that will satisfy my sweet teeth without >>> damaging my teeth or agravating my gum disease and insulin levels.
>> Best thing I've found so far is using SplendaŽ. Won't bake a cake >> though, without using 50/50 with >> sugar.
>> JMO, >> Steve Fawks DDS
> Perhaps you are selling Splenda?
> Splenda is a poinsonous chlorocarbon. It's in the same class of > chemicals as DDT andP CBs, both of which contain chlorine. > No long-term studies have been done on it, and most of the studies that > found it to be safe were funded by the manufacturer.
> A new short-term study on rats conducted at Duke University found > "numerous adverse effects, including (1) reduction in beneficial fecal > microflora, (2) increased fecal pH, and (3) enhanced expression levels > of P-gp, CYP3A4, and CYP2D1, which are known to limit the > bioavailability of orally administered drugs."
As a reasonable human being that does not listen to every 'poison' scandal on the internet, yes I use SplendaŽ in some cooking. My wife is diabetic so carb content is important. From a dental standpoint, so is the exposure to simple sugars.
I would have replied sooner if I had realized it was so important to you (plus I've been in Hawaii the last 9 days <G>).
Aloha!!!! When I was living in Hawaii as a kid, sugar cane was a favored treat. I didn't care for it... but I was the exception. I preferred dried squid, cuttlefish and other "delicacies". I never knew what candy bars were ... I guess they hadn't made it to the middle of the Pacific during the 50's but I'm sure there was plenty of junk to destroy kids teeth!
Dartos <tuthjoc...@myturbonet.com> wrote: > As a reasonable human being that does not listen to every 'poison' > scandal on the internet, yes I use SplendaŽ in some cooking. My > wife is diabetic so carb content is important. From a dental > standpoint, so is the exposure to simple sugars.
> I would have replied sooner if I had realized it was so important > to you (plus I've been in Hawaii the last 9 days <G>).
> Best wishes, > Steve Fawks
> > So, Steve, are you still having your cake and lacing it, too, with Splenda?
> > You didn't respond to my letter. Is it because you've been hospitalized > > from eating too many of those Splenda-laced cakes and cookies? ;-)
> > As a DDS, you should know better than adding Splenda to your food.
> When I was living in Hawaii as a kid, sugar cane was a favored treat.
I used to grow that stuff in my back yard. All you need to do is buy a stalk at a fruit stand, cut off a few of the joints, plant same, & stand back. Oh yes; move to South Florida first or those instructions may not work. ;-)
> > When I was living in Hawaii as a kid, sugar cane was a favored treat.
> I used to grow that stuff in my back yard. All you need to do is buy a > stalk at a fruit stand, cut off a few of the joints, plant same, & stand > back. Oh yes; move to South Florida first or those instructions may not > work. ;-)
> Vaughn
Probably not a chance of them working in southern Nevada either!!!
I'm not on an anti-splenda crusade, but have you ever considered using xylitol or stevia instead of splenda? I believe xylitol is actually good for the teeth and gums, and stevia has no calories nor negatives at all, from what I've heard.
Xylitol is okay for diabetics, I'm pretty sure, and I know Stevia is.
I swtiched to xylitol because it looks like sugar and acts like sugar except it's less sweet and healthier. I don't like the taste of stevia but some do. Try various brands before you give up, some were almost okay with me, others were very bitter or had a weird after taste. But all xylitols I've tried taste the same.
Nunyerbidnez Atall wrote: > I'm not on an anti-splenda crusade, but have you ever considered using > xylitol or stevia instead of splenda? I believe xylitol is actually > good for the teeth and gums, and stevia has no calories nor negatives > at all, from what I've heard.
> Xylitol is okay for diabetics, I'm pretty sure, and I know Stevia is.
> I swtiched to xylitol because it looks like sugar and acts like sugar > except it's less sweet and healthier. I don't like the taste of stevia > but some do. Try various brands before you give up, some were almost > okay with me, others were very bitter or had a weird after taste. But > all xylitols I've tried taste the same.
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