As promised this week I am diving into alternatives to Artificial sweeteners (AS), that are still sugar free, as many people are wanting a more natural source without the caloric load. These are again staying within same parameters – still used and approved in Canada.
Stevia (Steviol Glycosides) Used for centuries; but scientifically in 1899
- Who: Indigenous Guaraní people of Paraguay and Brazil; later studied by Swiss botanist Moisés Santiago Bertoni and French chemists.
- How: The Guaraní used stevia leaves to naturally sweeten teas. Scientists later isolated the sweet compounds—steviol glycosides—from the plant.
- What happened next: Despite its long history, stevia faced regulatory hesitation. In Canada, it was initially limited to natural health products before being officially approved as a food sweetener in 2012. Today, it’s widely used as a plant-based, zero-calorie sugar alternative.
Monk Fruit: Used since the 13th century; identified in the 1930s.
- Who: First used by Buddhist monks in southern China; later studied by Western researchers.
- How: Monk fruit was traditionally brewed into teas for sweetness and medicinal purposes. Scientists eventually identified mogrosides as the compounds responsible for its intense sweetness.
- What happened next: Commercial extraction methods were developed, and monk fruit gained popularity as a natural, zero-calorie sweetener. In Canada, its use expanded as high-purity extracts became approved and commonly blended with other ingredients for everyday use.
Erythritol: Late 20th century.
- Who: Found naturally in fruits like grapes and pears; later developed through food science and fermentation processes.
- How: Produced by fermenting sugars, erythritol provides bulk and texture similar to sugar without significant calories or blood sugar impact.
- What happened next: It became a key partner ingredient—often blended with stevia or monk fruit—to create 1:1 sugar replacements for baking and cooking.
Maltitol: 1941.
- Who: Developed through food science advancements in carbohydrate chemistry; later produced on a large scale by major food ingredient companies.
- How: Maltitol is made from starch (typically corn, wheat, or potatoes). The starch is broken down into maltose, then chemically processed through hydrogenation—using high heat, pressure, and catalysts—to convert it into the sugar alcohol Maltitol.
- What happened next: It gained popularity as a “sugar-free” alternative due to its similar taste and texture to sugar. By the mid-1990s, it became widely used in products like sugar-free chocolates, candies, baked goods, and even pharmaceuticals. While lower in calories, it can still raise blood sugar moderately and, in higher amounts, commonly causes digestive upset.
Xylitol: 1890s.
- Who: Independently discovered by German chemist Emil Fischer and French chemist M.G. Bertrand. Later advanced by the Finnish Sugar Company.
- How: Xylitol was first isolated from “wood sugar” (xylose). Today, it’s produced by extracting xylose from plant fibres like birch bark or corn cobs, then chemically processing it through hydrogenation to create xylitol.
- What happened next: It gained popularity during World War II as a sugar substitute due to shortages. In the 1970s, Finland led large-scale production and research showing its benefits for dental health—especially reducing cavity-causing bacteria. Today, it’s commonly found in sugar-free gum, candies, and oral care products.
Sorbitol (Sugar Alcohol): 1872
- Who: First identified by a French chemist in the berries of the mountain ash tree.
- How: Sorbitol occurs naturally in fruits and berries, but commercially it’s produced by converting glucose through a chemical process called hydrogenation, resulting in a sugar alcohol used in both liquid and crystalline forms.
- What happened next: It became a popular bulk sweetener due to its lower calorie content and smooth texture. Sorbitol is widely used in processed foods, sugar-free products, pharmaceuticals, and cosmetics. It has been approved globally as safe, including in Canada, and is commonly used for its non-cavity-causing properties and mild impact on blood sugar.
These natural sweeteners come from plants and fermentation, and not a result of a lab accident taste test, but they can still be highly processed.
Mikkie Nettles-Pollon, Certified Personal Trainer/Holistic & Sports Nutritionist
Not sure where to begin, contact me at info@deemhealth.ca
250-541 -0411.
www.deamhealth.ca
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