We’ve all heard that sugar is bad for us. Long-term, high levels of sugar consumption – in the form of sucrose (i.e., table sugar), high fructose corn syrup, or otherwise – can lead to weight gain and elevated risk for many of the most deadly chronic diseases, including metabolic syndrome and type 2 diabetes, cardiovascular disease, liver disease, Alzheimer’s disease and dementia, and certain types of cancer.

And yet, it’s hard to deny sugar’s appeal (and its ubiquitous presence in Western food environments as a result). Although some may have a stronger sweet tooth than others, all humans are born with a predisposition to enjoy and seek out sweet tastes. This preference is hardwired in the mammalian brain and thus can’t be “unlearned,” and, as Dr. Rick Johnson has previously discussed on the podcast, it likely served as an advantage during human evolution.

So now we have a substance that accelerates disease and mortality, and a substance that is highly-rewarding and holds universal, innate appeal. Two sides of the same sugar-coated coin. But what if we could separate the enjoyable qualities from the health concerns?

Cue the rise of artificial/non-nutritive sweeteners and other sugar substitutes, a class of compounds that provide sweet taste but few or no calories. Theoretically, they offer the best aspects of sugar with none of the downsides, but of course, the story is not that simple. While these compounds remain popular, they are controversial and certainly haven’t made excessive sugar consumption a concern of the past. So how well do these substitutes solve the problems associated with traditional sugar, and where do they fall short? And how do different options compare with each other?

Would you like to read the full article?
This content is an exclusive benefit to premium members.

Premium members get access to articles like this one, monthly “Ask Me Anything” podcast episodes, extensive show notes for every episode of The Drive, and more.


Already a subscriber? .

If you are a member who is logged in and are receiving this message, please ensure the cookies are enabled on your browser.

Would you like to read the full article?

This content is an exclusive benefit to premium members.

Premium members get access to:

  • Premium Articles like this one
  • Exclusive Ask Me Anything episodes
  • Best in class podcast Show Notes
  • Full access to The Qualys podcast
  • Quarterly Podcast Summary episodes

If you are a member who is logged in and are receiving this message, please ensure the cookies are enabled on your browser.

Related Content

Free Article

Silencing the alarm on aspartame and cancer

AMA

Deep dive: sugar and sugar substitutes

Ep. #141 (AMA #18)

Free Article

More hype than substance: erythritol and cardiovascular risk

Disclaimer: This blog is for general informational purposes only and does not constitute the practice of medicine, nursing or other professional health care services, including the giving of medical advice, and no doctor/patient relationship is formed. The use of information on this blog or materials linked from this blog is at the user’s own risk. The content of this blog is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Users should not disregard, or delay in obtaining, medical advice for any medical condition they may have, and should seek the assistance of their health care professionals for any such conditions.