ASK BONNIE for May 2001

Question #1:

I’ve read about the dangers of Aspartame, and have almost totally stopped using it. I now try to use Splenda and Saccharin as substitutes. How do you feel about Saccharin? And now I am reading about the dangers of Splenda, similar to Aspartame…what is your opinion?

Answer #1: 

My book, Nutrition in a Nutshell: Build Health and Slow Down the Aging Process, has an entire section on sugar substitutes. I’m not wild about any of them due to their intensity of sweetness. However, Splenda (sucralose) is probably the safer choice (over saccharin). Both should be avoided if corn sensitive.

My favorite choice is Stevia. It is a non-caloric herb that has been used in the Orient for years and has a long history of safety. Many natural foods markets carry it in liquid and dry in small packets. If corn sensitive, make sure the dry Stevia does not have maltodextrin (corn additive).

Have a happy, healthy day.

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