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This is the first of many pages on sweeteners I will create. The chart below presents a condensed version of information on every sweetener that I am aware of. I provide the chemical composition and glycemic index as a priority. With the chemical composition, you know what you are dealing with as to how much refined, chemical, or simple sugar content is in a sweetener. The glycemic index is really for diabetics to try to manage their glucose and fructose, intake. Diabetics watch glucose because their body no longer manages blood glucose levels properly. They watch fructose because it is one of the leading causes (insulin resistance) of the body not being able to manage blood glucose levels. The glycemic index is good to watch for healthy people if they want to limit the likelihood of overtaxing their hormonal system.

I categorize the sweeteners and give my recommendation on whether consuming them is a good idea. I also list preservatives, drying agents, and other odds food additives if they occur as an ingredient in one of the sweeteners listed.

The table is sortable on every column except the description. Click on any column title and a little arrow will appear to indicate ascending or descending order.

The table can be color categorized. The color form on the right provides the controls. I provide a link for my coloring scheme, no colors, and inputs to manipulate any of the colors individually. Just click on the color input fields and a color palette is displayed.

# Name Description Glycemic Index Type Suggestion
1 Ace-K Also called Acesulfame K, a chemical sweetener that is 180-200 times sweeter than sugar. The problems surrounding acesulfame K are based on the improper testing and lack of long-term studies. Acesulfame K contains the carcinogen methylene chloride. Long-term exposure to methylene chloride can cause headaches, depression, nausea, mental confusion, liver effects, kidney effects, visual disturbances, and cancer in humans. There has been a great deal of opposition to the use of acesulfame K without further testing, but at this time, the FDA has not required that these tests be done. 0 chemical avoid
2 Acesulfame-K See Ace-K 0 chemical avoid
3 Acesulfame Potassium See Ace-K 0 chemical avoid
4 Aclame Another name for alitame chemical sweetener that is used in some countries. It is made with aspartic acid containing dipeptide, and is about 2000 times sweeter than table sugar. 0 chemical avoid
5 Agave Inulin Agave Inulin is a low-glycemic dietary fiber produced from the agave plant. It is a bland tasting pre-biotic that aids in developing healthy intestinal flora. Agave Inulin can also be used as a base for sweeteners in combination with high-intensity sweeteners, such as stevia. Agave inulin is not to be confused with agave nectar. One is not very sweet nor digestible. The other is full of fructose and causes type II diabetes. 0 natural low glycemic mostly ok
6 Agave Nectar or Syrup This is sap from the agave plant is refined into syrup that is 95% fructose. 42 fructose avoid
7 Alitame A chemical sweetener similar to the molecular composition of aspartame. This is made with aspartic acid containing dipeptide. It is about 2000 times sweeter than table sugar. This is very toxic. 0 chemical avoid
8 AllSweet Sweetener Blend made of Luo Han Guo Extract, Rebaudioside A, and Xylitol. Sold in 70 gram container for sweetening beverages. By vitasprings.com. 0 polyol avoid
9 Alpha A new commercial Sweetener by PureCircle, a proprietary blend of processed stevia extracts. 0 industrial avoid
10 Altern Wal-Mart sucralose sweetener similar to Splenda but without the maltodextrin. 0 chemical avoid
11 Amazake A traditional Japanese porridge made from cooked fermented brown rice. Enzymes reduce the complex rice starch into simple sugars, transforming rice into sweet porridge. 43 natural high glycemic avoid
12 Amidex Commercial maltodextrin and corn syrup solids made by Corn Products US for use in making preserved fruits; corn starch for use in making baking powder; corn starch, maltodextrin and corn syrup solids for use in making sweeteners, cereal preparations, cakes, pastry and confectionery, sauces, spices and baking products; maltodextrin and corn syrup solids for use in making nonalcoholic drinks, namely, powdered instant beverages in the nature of coffee and non-dairy creamers. industrial avoid
13 AminoSweet A new name for aspartame. Very toxic! 0 chemical avoid
14 Apple juice concentrate See fruit juice concentrate 22 fructose avoid
15 Aspartame Aspartame, is a molecule composed of three ingredients: 40% aspartic acid (an excitotoxin: as an isolate, a product that stimulates the neurons of the brain to death, causing brain damage), 10% methyl ester that immediately converts to methyl alcohol, which then breaks down to formaldehyde (embalming fluid) and formic acid (ant sting poison), and 50% phenylalanine, (as an isolate, a neurotoxin that lowers the seizure threshold and depletes serotonin, triggering psychiatric and behavioral problems). The molecule itself breaks down into multiple toxins, including diketopiperazine, an agent that triggered brain tumors in original studies. It's important to note that the FDA has, to-date, received more complaints about adverse reactions to aspartame than any other food ingredient in the agency's history. 0 chemical avoid
16 BakeSweet Commercial sweetener blend by Sweetener Solutions™, with maltitol, acesulfame potassium and neotame. It is 30 times sweeter than sugar. Very toxic! chemical avoid
17 Barley Malt Powder or Syrup Barley malt is made by soaking and sprouting barley, cooking until the starch is converted to sugar, then boiled down to syrup or dried into powder. It containing approximately 65% maltose, 30% complex carbohydrate, 3% protein. Malt syrup is dark brown, thick and sticky; and possesses a strong distinctive flavor that can only be described as "malty". It is about half as sweet as white sugar, often used in making beer, contains gluten, and may contains MSG as a hidden additive. 42 refined high glycemic avoid
18 Beet Sugar Refined white sugar made from beets. See Sucrose 65 fructose avoid
19 Better Stevia packets NOW Foods Stevia blend with rice Maltodextrin. refined high glycemic avoid
20 Blackstrap molasses Molasses is a dark syrup by-product from the processing of sugar cane, grapes or sugar beets into sugar. Teeming with minerals and vitamins. Ounce per ounce it contains more calcium than milk, more iron than eggs, and more potassium than any other food. The body seems to assimilate all the minerals quite readily. See sucrose 55 refined high glycemic avoid
21 Brazzein Brazzein is a sweet fruit from the Oubli plant native to West Africa. It is a protein and is 1,000 - 2,000 times sweeter than sugar. The company Natur Research offers a sweetener Cweet http://cweet.com, made of Brazzein extract. Large scale extraction of the brazzein from its natural source is not feasible, but brazzein has been produced from GENETICALLY ENGINEERED CORN. Protein from the modified corn contains 4% brazzein, which when purified is up to 1200 times sweeter than sucrose on a weight basis. Patents on Brazzein itself are owned by The University of Wisconsin, that developed a process to re-create the sweet protein in a laboratory. My mostly ok recommendation is based on the natural form of Brazzein. My avoid recommendation is under Cweet. 0 natural low glycemic mostly ok
22 Brown Rice syrup Cultured cooked rice with enzymes (usually from dried barley sprouts), which brake down the starches. The liquid is strained off and cooked until the desired consistency is reached. The final product is roughly 50% soluble complex carbohydrates, 45% maltose, and 3% glucose. The glucose is absorbed into the bloodstream immediately, while the maltose takes up to one and a half hours to be digested, and the complex carbohydrates take from two to three hours, providing a steady supply of energy. Besides the fiber found in the brown rice, the bran contains nutrients like magnesium, manganese, and zinc. Rice syrup has a shelf life of about a year, and once opened, should be stored in the refrigerator. Sometimes called yinnie syrup. May have gluten in it unless it specifically says otherwise. 25 refined low glycemic a little ok
23 C*IsoMaltidex Cargill isomalt industrial avoid
24 C*Mannidex Cargill mannitol industrial avoid
25 C*Sorbidex Cargill Sorbitol industrial avoid
26 Calcium Silicate One of group of compounds obtained by reacting calcium oxide and silica in various ratios. Calcium silicate is a white powder with a low bulk density and high physical water absorption. It is used as an anti-caking agent and an antacid. A white free-flowing powder derived from limestone and diatomaceous earth, calcium silicate has no known adverse effects to health. 0 a little ok avoid
27 Calcium Stearate A carboxylate of calcium that is found in some lubricants and surfactants. It is a white waxy powder. Calcium stearate was first used in 1924 to improve the texture of bread dough and reduce dust levels in flour. Its unique properties made it useful in many other non-food industries. The substance reduces friction when added to substances, increasing flow rate and preventing caking. It may also be used in gels or to add bulk to cosmetic powders. In addition to its insolubility in water, it is also insoluble in acetone, ether, and cold alcohol. No known toxicity issues. 0 a little ok avoid
28 Canderel A sweetener made with aspartame. Very toxic! chemical avoid
29 CandyS This is a liquid sweetener using the chemical sucralose and taking advantage of expiring patents on it. Very toxic. chemical avoid
30 Cane juice crystals Crystalline sugar cane juice. See sucrose 65 fructose avoid
31 Cane sugar Granulated sugar made from sugar cane. See sucrose 65 fructose avoid
32 Caramel A beige to dark-brown confectionery product made by heating any of a variety of sugars. It is used as a flavoring in puddings and desserts, as a filling in bonbons, and as a topping for ice cream, custard and coffee. The process of caramelization consists of heating sugar slowly to around 170°C (340°F). As the sugar heats, the molecules break down and re-form into compounds with a characteristic color and flavor. refined high glycemic avoid
33 Caramel Coloring A water soluble food coloring. It is made by a carefully controlled heat treatment of carbohydrates, in general in the presence of acids, alkalis, or salts, in a process called caramelization. It is more fully oxidized than caramel candy and has an odor of burnt sugar and a somewhat bitter taste. Its color ranges from pale yellow to amber to dark brown. Federal regulations describe four types of caramel coloring. And at least three of them are quite different from the confection with the similar name. All of them do start out with some form of sugar. One is called plain caramel. A second involves reacting the sugar with sulfites. A third is made by reacting sugars with ammonium compounds. And in the fourth variety of caramel coloring--the kind used in Coke and Pepsi--sugars are reacted with both ammonium and sulfite compounds. Both the regulations and some manufacturers' web sites call this form of caramel coloring Caramel IV, or less appetizingly, ammonia-sulfite process caramel. Reacting sugars with ammonia results in the formation of numerous chemical byproducts. Two of them, 2-methylimidazole and 4-methylimidazole, have been shown in government studies to promote lung, liver, and thyroid tumors in laboratory rats and mice. California public health officials recently placed 4-methylimidazole on the state's list of known carcinogens. Scientists at the University of California at Davis recently found significant levels of 4 methylimidazole in colas that far exceeds what the state considers to be safe. industrial avoid
34 Carbitol Carbitol is a trademarked solvent of cellulose ethers and natural and artificial gums and resins by Union Carbide Chemicals. It is used in commercial baking. industrial avoid
35 Carob syrup The carob plant is an evergreen tree with large and shiny leaves. It grows in warm climates and may live to be 120 years old. Carob contains carbohydrates, tannins, proteins, minerals and dietary fibers. Carob pulp is high in total sugar content (48-56%), mainly sucrose (32-38%), glucose (5-6%), fructose (5-7%) and maltose. It is included in dairy products, baked goods, snacks and cereal as dietary fiber. Consuming carob improves digestion, lowers cholesterol level in the blood, acts as an antioxidant, can be used to treat diarrhea in children and adults, contains an active substance that is effective against asthma, and has many other qualities. Carob is a healthy replacement for chocolate. 25 fructose avoid
36 Casco Corn Syrup High Fructose Corn Syrup made by Corn Products US. industrial avoid
37 Castor Sugar Finely ground cane sugar. Same as confectioners’ sugar and Powdered Sugar. See sucrose 65 fructose avoid
38 CBioSweet Cargill glucose syrup 100 industrial avoid
39 CDex Dextrose Cargill Dextrose 100 industrial avoid
40 Cellulose A structural starch consisting of a linear chain of several hundred to over ten thousand linked D-glucose units that is used in the cell walls of plants and other organisms, and is claimed to be the most abundant organic molecule on earth. Cellulose is mainly obtained from wood pulp and cotton. It is undegestible. Food-product makers use it to thicken or stabilize foods, replace fat and boost fiber content, and cut the need for ingredients like oil or flour, which are getting more expensive. Cellulose gives food more water, more air, a creamy feeling in the mouth with less of other ingredients. 0 natural low glycemic mostly ok
41 Cerelose Anhydrous Dextrose A low moisture commercial dextrose sweetener made by Corn Products US. 100 industrial avoid
42 Cerelose Dextrose A commercial sweetener that is the monohydrate form of dextrose made by Corn Products US. 100 industrial avoid
43 Chic Chic is a sweetener blend with fructans that is 97% vegetable fiber. It is an effective prebiotic that promotes healthy intestinal flora. It can be used for tabletop and baking. It is made of chicory root fructans and sucralose, a chemical high intensity sweetener. Toxic. 0 chemical avoid
44 Chicolin Chicolin™ contains 87% Inulin and 6% naturally occurring root sugars, giving it a mildly sweet, pleasant tasting, cotton candy flavor. You can combine Chicolin with stevia extract to make a sugar substitute. By Bioquest Imports, BC, Canada natural low glycemic mostly ok
45 Citric Acid Many people believe that citric acid comes from citrus fruits, and since most people can tolerate citrus fruits, citric acid should not be a problem. However, most of the citric acid used today is made from corn rather than from citrus fruits. The Archer Daniels Midland Company (ADM) is a major producer of citric acid. Citric acid is produced by fermentation of crude sugars. When citric acid is produced from corn, manufacturers do not take the time or undertake the expense to remove all corn protein. During processing, the remaining protein is hydrolyzed, resulting in some processed free glutamic acid (MSG). Citric acid may also interact with any protein in the food to which it is added, freeing up more glutamic acid. Its uses in food include flavoring, balancing of acid-alkalinity levels, as a preservative, as a firming agent and as an antibacterial agent. Consumers will find no reference to the presence of free glutamic acid on the labels of foods that contain citric acid. industrial avoid
46 Clearbrew Cargill brewing sweetener with maltose and dextrose. industrial avoid
47 Cleardex Cargill corn syrup industrial avoid
48 ClearSweet Cargill corn syrup industrial avoid
49 Coconut crystals, sugar Coconut sugar is collected from sap of the coconut palm when the blossoms are removed. The major component of coconut sugar is sucrose (70-79%) followed by glucose and fructose (3-9%) each. That makes it about 48.5% fructose. It may have appreciable quantities of glutamic acid (natural MSG), and chlorine. 35 fructose avoid
50 Coconut syrup See Coconut sugar 35 fructose avoid
51 Confectioners’ Sugar Finely ground cane sugar. Same as Castor sugar and Powdered Sugar. See sucrose 65 fructose avoid
52 Corn Sugar (HFCS) High Fructose Corn Syrup HFCS contains 42% to 55% fructose, usually converted from corn glucose syrup. 62 fructose avoid
53 Corn Starch Corn starch, cornstarch, cornflour or maize starch is the starch of the corn (maize) grain obtained from the endosperm of the corn kernel. It is used as a thickening agent in soups and liquid-based foods, such as sauces, gravies and custard. It is sometimes preferred over flour because it forms a translucent mixture, rather than an opaque one. As the starch is heated, the molecular chains unravel, allowing them to collide with other starch chains to form a mesh, thickening the liquid (starch gelatinization). It is usually included as an anticaking agent in powdered sugar. It is not a healthy product and has very few nutritional benefits and does not contain the same whole-grain benefits of pure corn. 87 refined high glycemic avoid
54 Corn Syrup A food syrup, which is made from the starch of maize and contains varying amounts of maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. Corn syrup is distinct from high-fructose corn syrup (HFCS), which is created when corn syrup undergoes enzymatic processing, producing a sweeter compound that contains higher levels of fructose. 75 refined high glycemic avoid
55 Crystal fructose Fructose in crystal form. 22 fructose avoid
56 Crystalline Dextrose Dextrose in crystal form. 100 refined high glycemic avoid
57 CSR Smart An Australian sweetener blend of 99.6% cane sugar with a pinch of stevia, which is a high intensity natural sweetener. See sucrose 65 fructose avoid
58 CSweet Cargill glucose syrup 100 industrial avoid
59 CTruSweet Cargill fructose syrup 22 industrial avoid
60 Cukren A sucralose tabletop sweetener like Splenda. Cukren is a new, highly stable table-top sweetener with a clean, sweet taste. Toxic. chemical avoid
61 Curculin A sweet protein that was discovered and isolated in 1990 from the fruit of Curculigo latifolia (Hypoxidaceae), a plant from Malaysia. Like miraculin, curculin exhibits taste-modifying activity; however, unlike miraculin, it also exhibits a sweet taste by itself. After consumption of curculin, water and sour solutions taste sweet. It is about 500 times as sweet as sugar. The plant is referred to locally as Lumbah. 0 natural low glycemic mostly ok
62 Cweet Made from genetically engineered corn. See Brazzein 0 industrial avoid
63 Cyclamate Cyclamate is the sodium or calcium salt of cyclamic acid (cyclohexanesulfamic acid), which itself is prepared by the sulfonation of cyclohexylamine. If that sounds bad; it likely is bad. Cyclamates are artificial sweeteners developed in the 1930's for use in a number of commercially manufactured foods and beverages. Considered to be in the range of thirty times sweeter than sucrose, cyclamate is derived from cyclohexylsulfamic acid. Health concerns led to a ban on the sweetener in some countries (still the case in the US) in the middle of the 20th century, although there are a number of nations (55) today that continue to approve the product for regular use. Possible side effects include: bladder cancer and male reproductive issues. 0 chemical avoid
64 D-arabino-hexulose A corn derivative, another name for fructose. 22 fructose avoid
65 Date sugar Date sugar has approximately 40% sucrose, 30% glucose and 30% fructose. 100 fructose avoid
66 DaVinci Syrups A line of sugar free syrups that are sweetened with sucralose. Other ingredients include: cellulose gum, citric acid (possible MSG), sodium benzoate (causes type I diabetes). Definitely toxic. 0 chemical avoid
67 Dehydrated cane juice Sugar cane juice that has been dehydrated. See sucrose 55 fructose avoid
68 Demerara Raw sugar that takes its name from the Demerara colony in Guyana. Demerara and brown sugar are virtually the same as white sugar - the only difference is that some of the molasses has been recombined with the refined sugar after processing. See sucrose 65 fructose avoid
69 Dextran See polydextrose 7 industrial avoid
70 Dextrin A group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of glucose units linked by glycosidic bonds. Dextrin is used as a crispness enhancer for food processing, in food batters, coatings, and glazes. It is water soluble dietary fiber. Unless the form of dextrin is listed, it is hard to know whether it is indigestible or easily digestible. scientific category depends
71 Dextrose A glucose sugar from corn. 100 refined high glycemic avoid
72 D-fructose Another name for fructose. Also called fruit sugar, levulose, D-fructofuranose, and D-arabino-hexulose. 22 fructose avoid
73 DiabetiSweet Isomalt polyol and See Acesulfame-K. 9 chemical avoid
74 Diastatic Malt Also known as Malted Barley Flour, Diastatic Malt, is used as a sweetener to improves the flavor and appearance of commercial yeast breads. 42 refined high glycemic avoid
75 Disaccharide Two monosaccharides joined together. Examples are sucrose, maltose, trehalose scientific category depends
76 Dr. Grandma's Delight A sweetener blend of pure Erythritol and fruit flavorings (mystery ingredient - red flag). 0 polyol avoid
77 D-ribose D-ribose is a monosaccharide containing five carbon atoms. It is a sugar which is present in energy-carrying compounds in our bodies, such as ADP (adenosine diphosphate) and ATP (adenosine triphosphate). It is also added to some sports and energy beverages. Several studies of d-ribose powder have demonstrated that this substance does indeed help speed recovery of the heart muscle after a heart attack. It also improves blood flow to the heart in those affected by ischemia. Ribose supplementation has also been used to support heart function and improve cardiac tissues after heart surgery. A recent study shows that d-ribose powder may also be helpful in recovery promotion in those with illnesses characterized by the ATP depletion (for instance, fibromyalgia and Huntington’s disease). It causes a slight decrease in blood glucose levels. 0 refined low glycemic a little ok
78 Dried Cane Juice Not as highly processed as refined cane sugar, and retains some of the nutrients of the sugar cane. Also called Evaporated Cane Sugar. See sucrose 65 fructose avoid
79 D-Tagatose A commercial sweetener often from dairy. See Tagatose 0 industrial avoid
80 E200 This is the EU additive code for sorbic acid. 0 industrial a little ok
81 E211 This is the EU additive code for sodium benzoate. industrial avoid
82 E306 This is the EU additive code for tocopherol. 0 natural low glycemic mostly ok
83 E330 This is the EU additive code for citric acid. Usually contains MSG! industrial avoid
84 E414 This is the EU additive code for gum arabic. 0 refined low glycemic a little ok
85 E470 This is the EU additive code for calcium stearate. 0 industrial a little ok
86 E500 This is the EU additive code for sodium bicarbonate. 0 refined low glycemic a little ok
87 E504 This is the EU additive code for magnesium carbonate. 0 industrial a little ok
88 E551 This is the EU additive code for silica and silicon dioxide. 0 industrial avoid
89 E552 This is the EU additive code for calcium silicate. 0 industrial a little ok
90 E641 This is the EU additive code for leucine. 0 industrial avoid
91 E951 This is the EU additive code for aspartame or AminoSweet. Very toxic! 0 chemical avoid
92 E955 This is the EU additive code for sucralose, a chemical sweetener used in Splenda. Toxic. 0 chemical avoid
93 E961 European Sweetener by NutraSweet, same as neotame. Very toxic! 0 chemical avoid
94 E964 This is the EU additive code for polyglycitol. 39 polyol avoid
95 E1201 This is the EU additive code for povidone. 0 industrial avoid
96 E1400 This is the EU additive code for dextrin. scientific category depends
97 Emerald Forest Emerald Forest makes pure forms of Erythritol and Xylitol in the US from US grown birch trees. They contains no artificial coloring, flavoring, or animal products. It is a good company but the sweeteners are still polyols, a refinement on refined sugars. 8 polyol avoid
98 Emulin Emulin is a proprietary, over-the-counter blend of three flavonoids to manage sugar metabolism. The components of Emulin have been shown to inhibit the conversion of complex carbohydrates to simple sugars, reduce the absorption of glucose from the gut to the bloodstream, stimulate the absorption of glucose from the bloodstream to muscle tissue, inhibit gluconeogenesis by the liver, increase lypolysis in fat tissue, increase insulin sensitivity by increasing glucose transporters in muscle tissue in the presence of insulin, and increase insulin release from pancreatic tissue by blocking the inhibitor TNF alpha. The origins of Emulin are rooted in the health benefits of grapefruit. It is a tasteless additive. Emulin re-crystallized with regular table sugar (sucrose) is planned for release as a diabetic sugar in 2011. The moral of the story is eat grapefruit. 0 refined low glycemic a little ok
99 Enliten A high intensity, low calorie sweetener that is an industrial form of Stevia rebaudiana bertoni (Moisés Santiago Bertoni is the Swiss botanist that first isolated the stevioside and rebaudioside compounds in the stevia plant. Sometimes people tack his name on the end of stevia to give him credit). Rebaudioside A (Reb-A) is about 300 times sweeter than sugar and Enliten is a purified, concentrated form of it. By Corn Products US. 0 industrial avoid
100 Enzose High Fructose Corn Syrup or High-Maltose Corn Syrup made by Corn Products US 62 industrial avoid
101 Equal Classic A high-intensity chemical sweetener made with dextrose, maltodextrin and aspartame. Toxic! 80 chemical avoid
102 Equal Classic Spoonful A chemical sweetener made with Maltodextrin and aspartame. Toxic! 80 chemical avoid
103 Equal Classic Tablets A chemical sweetener that contains lactose (from milk), aspartame, acesulfame potassium, cellulose gum, and calcium stearate. chemical avoid
104 Equal Saccharin A high-intensity sweetener made with dextrose, Maltodextrin, sodium saccharin, cream of tartar, and calcium silicate. 80 chemical avoid
105 Equal Sucralose A high-intensity chemical sweetener made with dextrose, Maltodextrin and sucralose. This ingredients list is for the packets. There is no dextrose in the granulated form. Toxic. 80 chemical avoid
106 ERYSTA Crystalline Erythritol is considered a natural, sugar-free sweetener, which has zero calories and is 70% as sweet as sugar and can be used widely as a sugar replacement. By Corn Products US. 0 industrial avoid
107 ERYSTA Performance This is a blend of crystalline Erythritol with other sweeteners to reduce calories, laxative reactions, and balanced sweetness. By Corn Products US. industrial avoid
108 Erythritol A pure crystalline polyol sweetener that is 70% as sweet as sugar, and has less gastro-intestinal side effects as some other polyols. It can be made from plant fiber, and is usually made from corn. Ask for Non-GMO Erythritol. 0 polyol avoid
109 Ethyl Maltol Ethyl Maltol is a pleasant smelling chemical that is used as a flavoring for the food, beverage, tobacco and the fragrance industry. It has a flavor like caramelized sugar or cotton candy. It is used to sweeten or soften sharp flavors. industrial avoid
110 Evaporated Cane Juice Evaporated cane sugar juice, or dried cane sugar, is not as highly processed like refined sugar, and retains some of the nutrients of the sugar cane. See sucrose 55 fructose avoid
111 EZ-Sweetz Pure sucralose. No fillers like Splenda. 0 chemical avoid
112 Florida Crystals Most of Florida Crystals products are made with evaporated cane juice. They also sell agave nectar. fructose avoid
113 FOS See Fructans 0 natural low glycemic mostly ok
114 Frisun Sweet Sensation Sweetener blend made with Inulin and Whole Fruit Luo Han Guo Concentrate Powder. Also known as AllSweet, by vitasprings.com 0 natural low glycemic mostly ok
115 Frozen Fruit Concentrate Same as fruit juice concentrate 22 fructose avoid
116 Fructans Fructans are a form of dietary fiber. They are a complex molecular structure consisting of fructose plus a few glucose molecules. They are known as inulin fiber, Fructo-oligosaccharides, FOS, or Oligo-fructose. The fiber stays intact in the digestion until it reaches the colon, where it is fermented by friendly bacteria. Unlike single fructose molecules, fructans are not metabolized by the liver and do not affect blood sugar levels. Common sources for inulin are agave, beets, cane sugar, chicory root, garlic, Jerusalem artichoke and onion. Most people eat fructans without a problem. Fructans are a problem for people who suffer from fructose malabsorption, and a subset of IBS patients. 0 natural low glycemic mostly ok
117 Fructevia A sweet blend of crystalline fructose, FOS, Rebaudioside A, and magnesium carbonate. 19 fructose avoid
118 Fructo-oligosaccharides See Fructans 0 natural low glycemic mostly ok
119 Fructose Fructose is 170% as sweet as table sugar. It is a component of many sugars and occurs naturally in plants. It is usually made from sugar cane, sugar beets, or corn. Fructose has a lower glycemic index because the glycemic index measures glucose levels in the blood not fructose. Since fructose is only digested by the liver, it creates metabolic syndrome, that is it leaves lipid fat deposits in the liver and cross links proteins leading to nonalcoholic steatohepatitis, creates insulin resistance throughout the body, almost all fructose gets stored in fat leading to obesity, and it creates high cholesterol by way of releasing free fatty acids. 22 fructose avoid
120 Fruit juice concentrate To make fruit juice concentrate into a production-friendly sweetener, it has to go through a lengthy and expensive process called stripping. As the name implies, everything is stripped out of the juice: vitamins, minerals, color, flavor, etc. Then it goes through a deionization process similar to the one that turns corn starch into corn syrup. What’s left is essentially fructose syrup-sugar water that looks and behaves a lot like corn syrup. It is sweet, but it is colorless, flavorless, and doesn’t alter the pH of whatever is being sweetened, all of which are highly desirable in the manufacturing process. Although it no longer resembles anything close to a fruit juice concentrate, thanks to loopholes in the FDA’s guidelines it is still considered a fruit juice concentrate. Marketers can still put 100% juice or no sugar added on the package. 22 fructose avoid
121 Fruit Juices Fruit juices are high in fructose. 22 fructose avoid
122 FruitSource FruitSource is the brand name of a granulated sweetener made from grape juice concentrate and rice syrup. See fruit juice concentrate 22 fructose avoid
123 Fruit Sugar Fructose or sugar from fruits. 22 fructose avoid
124 FruitTrim FruitTrim is a liquid, carbohydrate-based ingredient made from fruit juice, and blended with dextrin (binding agent). fructose avoid
125 Fruit Up Fruit Up is a natural fruit sweetener extracted entirely from fruits through complete physical production processes, utilizing no chemicals or additives by Ex Drinks, LLC. It contains fructose, glucose and sucrose. 35 fructose avoid
126 Galactose Galactose is in the molecular family of carbohydrate such as sucrose, fructose, and lactose. Galactose is made from in milk and whey. High doses of Galactose have a laxative effect. Evolution-wise, we are not intended to consume cow dairy. As such we have little or none of the enzymes needed to breakdown galactose. When the body fails to deal with galactose well, damage to the eyes and liver ensues. 20 refined high glycemic avoid
127 Globe and Globe Plus Commercial corn syrups made by Corn Products US. industrial avoid
128 Glucose Glucose is a simple sugar (monosaccharide) and an important carbohydrate in biology. In an unrefined state, it is the energy of life. The body is very good at metabolizing it. As opposed to fructose, glucose creates no problems for the liver. Fructose leads to liver damage, insulin resistance, and type II diabetes. Excessive quantity and concentration of glucose can overtax the hormonal system in a healthy person. Monitoring glucose levels is something that must be done when someone has diabetes because the hormones produced by the pancreas and liver are impaired, damaged, or non-existent. In which case, homeostatis of blood glucose levels no longer works. When blood glucose levels are too high, the body dumps tons of water out by way of urine to try to dilute blood sugar levels. This leads to systemic cellular dehydration and cellular damage to all parts of the body. If blood glucose levels get too low, the body attempts to produce glucose from fat and protein. The glycemic index measures how a food effects blood glucose levels; it does not measure fructose response which does cause diabetes. The glycemic index is only important, with respect to glucose intake, for people with diabetes because they have to try to balance their blood glucose levels carefully with what they eat. For healthy people, glucose intake is good particularly when it breaks down slowly; it is the preferred sugar for the body. 100 refined high glycemic good for healthy people; diabetics must monitor
129 Glucose syrup A sweet syrup made from the hydrolysis of starch. Corn is the common source, and then it is called corn syrup. But it can also be made from potatoes, wheat, barley, rice and cassava. 100 refined high glycemic avoid
130 Glycerin Categorized as a carbohydrate and also an alcohol. Glycerin is a colorless, odorless, viscous liquid with a very sweet and slightly astringent taste. Glycerin is not chemically related to sugar and seems to have a very negligible effect on insulin and blood sugar levels, thus making it a safe sweetener for diabetics, hypoglycemics, and people with Candida yeast problems. Glycerin is also a source of lecithin and Vitamin E in the form of tocopherols. Food-grade glycerin is produced from animal sources (usually tallow), vegetable sources (various vegetable oils) and from propylene alcohol. While the molecular structure of glycerin from any of these sources is exactly the same, there are obvious concerns as to the source. Glycerin isn’t a typical carbohydrate, it’s not a fat, and it’s not a protein; it’s actually one component of the triacylglyceride (fat) molecule. 3 industrial avoid
131 Glycerol A polyol sweetener that is 60% as sweet as sugar, made from animal fats or plant fats. Also called Glycerin. 3 polyol avoid
132 Glycyrrhizin Glycyrrhizin is a natural sweetener that is extracted from licorice root. It is about 50 times as sweet as sugar. It has a strong licorice flavor and so is not suitable as a sweetener on its own. 0 natural low glycemic mostly ok
133 Glycogen A polysaccharide that serves as the secondary long-term energy storage in animal and fungal cells, with the primary energy stores being held in adipose tissue (fat). Glycogen is made primarily by the liver and the muscles, but can also be made by glycogenesis within the brain and stomach. Glycogen is the analogue of starch, a glucose polymer in plants, and is sometimes referred to as animal starch. natural low glycemic N/A
134 Glycoprotein Macromolecules composed of a peptide (distinguished from proteins on the basis of size) chain with one or more carbohydrate moieties (a part or functional group of a molecule). Or simply, a molecule that consists of a carbohydrate plus a protein. Due to the diverse functions of glycoproteins, they appear in nearly every biological process studied. Many glycoproteins have structural functions. One of many instances is their role as a constituent of the cell wall. Glycoproteins also form connective tissues such as collagen. They are also found in gastrointestinal mucus secretions. Glycoproteins are used as protective agents and lubricants. They are also found abundantly in the blood plasma where they serve many functions. Almost all of the key molecules involved in the immune response are glycoproteins. scientific category depends
135 GLYSTAR Performance Systems This blend of several polyols with glycerin combines their benefits, such as retaining moisture at a lower cost in commercial prepared foods. By Corn Products US. industrial avoid
136 Golden sugar Often called yellow sugar, this looks like honey and is usually made from corn. refined high glycemic avoid
137 Golden Syrup An amber syrup popular in the UK, used for baking and as an ice cream and pancake topping. It is a thick, amber-colored form of inverted sugar syrup, made in the process of refining sugar cane juice into sugar, or by treatment of a sugar solution with acid. See sucrose 65 fructose avoid
138 Granulated sugar Another name for Sugar, Table sugar, usually made from sugar cane or sugar beets. See sucrose 65 fructose avoid
139 Grape juice concentrate See fruit juice concentrate 22 fructose avoid
140 Grape Sugar or syrup See fruit juice concentrate 22 fructose avoid
141 Green Leaf Stevia A proprietary blend by Swanson made of rice maltodextrin, certified organic stevia extract (stevia rebaudiana) leaf, and silica. refined high glycemic avoid
142 Green Stevia Powder The pure dried stevia leaf is available in a fine green powder that is 30 times sweeter than sugar. It is raw, has a peculiar aftertaste and doesn’t mix well in liquids. When it is processed, it becomes pure white stevioside powder that has little or no aftertaste, is 250 - 300 times sweeter than sugar, and can be used in recipes. 0 natural low glycemic mostly ok
143 Gum Arabic Also known as acacia gum, chaar gund, char goond, or meska, is a natural gum made of hardened sap taken from two species of the acacia tree. Gum arabic, a complex mixture of polysaccharides and glycoproteins, is used primarily in the food industry as a stabilizer. Like gelatin and carrageenan, gum arabic can be used to bind food substances as well as to smoothen textures, or to hold flavoring. The gum is used in soft drink syrups, chocolate candies, gummy candies, and marshmallows. May cause weak allergic reaction in some individuals. May act as an irritant. 0 refined low glycemic a little ok
144 GumSweet by Sweetener Solutions, a blend of maltitol, acesulfame potassium and neotame. Very toxic! chemical avoid
145 Hermesetas A Sweetener blend sold in Europe that is made of maltodextrin, inulin, aspartame, acesulfame-K. Very Toxic! 51 chemical avoid
146 HFCS - High Fructose Corn Syrup High Fructose Corn Syrup HFCS contains 42% to 55% fructose. 62 fructose avoid
147 High Maltose Corn Syrup Corn based syrup with 30 – 50% maltose content. It has a somewhat lower glycemic index and lower fructose content than HFCS. industrial avoid
148 Honey, Raw Raw, unprocessed honey is considered a super food and a remedy for many health ailments. If it is not heated, it contains many healing enzymes. Honey contains fructose, glucose, maltose, sucrose and is roughly twice as sweet as sugar. It is great for external use. It still contains too much fructose to be a good food additive. 30 fructose avoid
149 Honey, Refined & Pasteurized When honey is refined and pasteurized it loses nutritional value. Often high fructose corn syrup is added to processed honey. 75 fructose avoid
150 HSH Hydrogenated Starch Hydrolates, a polyol sweetener from corn, potato or wheat. The singular term hydrogenated starch hydrolysate is applied to a family of polyol products. Hydrogenated starch hydrolysates (HSH) are produced by the partial hydrolysis of starch – corn being the most prominent – and the subsequent hydrogenation the various starch fragments (dextrins). In practice, hydrogenated starch hydrolysate is used to describe products that contain more hydrogenated dextrins than sorbitol or maltitol. 39 polyol avoid
151 Hydrolyzed cane juice Free fructose and glucose in liquid (syrup) form; produced from the breakdown of cane juice. Hydrolysis is a chemical process in which a molecule of a target substance is split into two parts by the addition of a molecule of water. fructose avoid
152 Hydrolyzed starch Starches are transformed into many commercial products by hydrolysis using acids or enzymes as catalysts. Hydrolysis is a chemical reaction in which water is used to break long starch chains into smaller chains or into simple carbohydrates. The results are often known as dextrin, maltodextrin, corn syrups, and polydextrose. industrial avoid
153 HYSTAR Polyglycitols and maltitol syrups that are combinations of maltitol, sorbitol and high-molecular-weight polymers, primarily used in sugar-free hard candies and caramels. By Corn Products US. 39 industrial avoid
154 Icing Sugar Finely ground cane sugar. Same as confectioners’ sugar, powdered sugar and castor sugar. See sucrose 65 fructose avoid
155 Ideal Xylitol, dextrose, maltodextrin & sucralose chemical avoid
156 Inositol Inositol is a naturally occurring nutrient that is usually classified as a carbocyclic polyol. The most common form of inositol is sometimes referred to as myo-inositol. In the human body, inositol plays a major role in preventing the collection of fats in the liver, as well as promoting healthy hair growth. The presence of the nutrient also aids in efficient processing of nutrients into the conversion of energy, which in turn helps the body to maintain a healthy metabolism. Inositol also can be considered brain food, as the nutrient is necessary to properly nourish the brain. The sweet nature of inositol comes in part from the properties that make up the nutrient, in particular the component of cyclohexanehexol. While still a form of sugar, inositol works differently from glucose. The main information about inositol in the body has more to do with what happens when there is a deficient amount present. A lack of inositol in the system can lead to such conditions as constipation, high cholesterol, problems with vision and general health of the eyes, and hair loss. natural low glycemic mostly ok
157 InstaSweet A chemical sweetener made from aspartame. Very Toxic! chemical avoid
158 Inulin Powder Inulin is a low-glycemic soluble plant fiber that is incompletely digested in the intestines. It can be made from chicory root, jerusalem artichoke, agave cactus and other plants. Inulin sweetness ranges from completely bland to subtly sweet and can be used to replace sugar, fat, and flour. Also called FOS, fructo-oligosaccharides, inulin, or oligo-fructose. Pure inulin powder is zero calories, zero carb, and zero glycemic. It is a pre-biotic and tooth friendly. It is often used as a base in blending with more intense sweeteners. 0 natural low glycemic mostly ok
159 Invertose A blend of cane sugar and High Fructose Corn Syrup by Corn Products US. industrial avoid
160 Invert Sugar or Syrup Invert sugar is a mixture of glucose and fructose. Invert sugar is produced by hydrolysis of sucrose. Either invertase (a glycoside hydrolase enzyme), or, alternatively, acids are used to split sucrose. 50 fructose avoid
161 Irbis European high-intensity Sweetener in Powder form. 1 sachet is as sweet as that of sugar but has only 15% of the calories. Aspartame-based sweetener and restaurant sachets in powder form. Very Toxic! chemical avoid
162 IsoClear HFCS - High Fructose Corn Syrup by Cargill 62 industrial avoid
163 Isomalt This sweetener is similar to a polyol, and is usually classified as one. But it is NOT a polyol nor sugar alcohol. It is a disaccharide composed of the two sugars, glucose and mannitol. It is an odorless, white, crystalline substance containing about 5% water of crystallisation. It is made in a two step process from sugar beets and Isomaltulose using the Raney Nickel chemical system. Isomalt is a molecule that appears to be well tolerated in humans. However, it does NOT occur naturally in Nature. Isomalt is half as sweet as sugar. Studies on people taking isomalt have linked the substance to a high rate of stomach upset, gas and diarrhea. Even in relatively low doses, isomalt can cause diarrhea in about 10% of women who take it and about 4% of men. 9 polyol avoid
164 IsoMaltidex Pure isomalt by Cargill. Made from beets. 9 polyol avoid
165 Isomaltulose A disaccharide that is commercially manufactured enzymatically from sucrose via bacterial fermentation. It is a natural constituent of honey and sugar cane and has a very natural sweet taste. It has been used as a sugar substitute in Japan since 1985. The effect of isomaltulose is that the glucose enters the blood at a slow rate, avoiding high peaks and sudden drops in glucose levels and therefore insulin levels as well. This leads to a more balanced and prolonged energy supply in the form of glucose. 32 industrial avoid
166 Jaggery Jaggery is unrefined sugar. Sugar cane farmers boil the sugar cane juice until it is thick liquid (i.e., molasses). Further reduction creates the solid form of jaggery. The farmers sell it to the refineries where it is refined and made into table sugar, where some chemicals are involved in the refining process. Molasses and jaggery are considered healthier than table sugar because there are no chemicals involved in its production. See sucrose 65 fructose avoid
167 Jerusalem Artichoke Syrup This dark and flavorful syrup is rich in inulin. It tastes a bit like molasses. See FOS, Fructans, or Inulin 0 natural low glycemic mostly ok
168 Just Like Sugar Baking A zero calorie, zero carb granulated sweetener made from chicory root dietary fiber, Calcium, Vitamin C and natural flavors from steamed orange peel. Natural flavor is likely to contain an excitotoxin or Substance 951 0 chemical avoid
169 Just Like Sugar Brown See Just Like Sugar Baking 0 chemical avoid
170 Just Like Sugar TableTop See Just Like Sugar Baking 0 chemical avoid
171 Katemfe A West African plant that is 1500 times sweeter than sugar. Also called the Sweet Prayer plant and is used in making the sweetener Thaumatin. Katemfe is a large, rhizomatous, flowering herb native to the rainforests of Ghana and surrounding African nations. It is also an introduced species in the rainforests of northern Australia. It grows three to four meters in height, and has large, papery leaves up to 46 centimeters long. It bears pale purple flowers and a soft fruit containing a few shiny black seeds. The fruit is covered in a fleshy red aril, which is the part that contains Thaumatin. In its native range, the plant has a number of uses besides flavoring. The sturdy leaf petioles are used as tools and building materials, the leaves are used to wrap food, and the leaves and seeds have a number of traditional medicinal uses. natural low glycemic mostly ok
172 Lactitol A pure polyol sweetener that is 40% as sweet as sugar, made from dairy whey. Hydrogenated lactose. 6 polyol avoid
173 Lactose A complex sugar found in milk. In terms of evolution, we were not intended to consume cow dairy. We either have insufficient enzymes or lack them altogether to breakdown lactose properly. Excess consumption and poor metabolism of lactose leads to eye and liver damage. 46 refined high glycemic avoid
174 Lakanto A healthy sweetener made from Non-GMO Erythritol and Luo Han Guo. Use cup for cup like sugar. This has zero calories and zero carbs. It is quite expensive. 0 polyol avoid
175 Leucine A branched-chain amino acid (BCAA). As a food additive it is classified as a flavor enhancer. Leucine is the only dietary amino acid that has the capacity to stimulate muscle protein synthesis. As a dietary supplement, leucine has been found to slow the degradation of muscle tissue by increasing the synthesis of muscle proteins in aged rats. Taken alone, leucine can decrease the levels of isoleucine and valine, two other branched chain amino acids; it should always be taken with other amino acids. 0 industrial avoid
176 Lesys Maltitol produced from renewable non-GM tapioca. 36 industrial avoid
177 Levulose Levulose is the natural version of fructose in fruit. Fructose, on the other hand, lacks amino acids, vitamins, minerals, pectin, and fiber. As a result, the body doesn’t recognize refined fructose. Levulose is not isolated but bound to other naturally occurring sugars. Unlike man-made fructose, levulose contains enzymes, vitamins, minerals, fiber, and fruit pectin. Refined fructose is processed in the body through the liver, rather than digested in the intestine. Levulose is digested in the intestine. Refined fructose robs the body of many micronutrients in order to assimilate itself for physiological use. While naturally occurring fruit sugars contain levulose bound to other sugars, high fructose corn syrup contains free (unbound), chemically refined fructose. 20 natural low glycemic a little ok
178 Licorice root This naturally sweet root contains glycyrrhizin, a natural plant sweetener with a very strong flavor. Licorice may be OK in small amounts. Large doses can cause water or thyroid imbalance. Licorice root is an antiviral, anti-inflammatory, anti-allergic and antispasmodic, as well as an expectorant and a mild laxative. Licorice root has been used to treat herpes simplex sores, sore throat, coughs, catarrh, bronchitis, colic, mild constipation, gastritis, stomach ulcers, and autoimmune disorders such as rheumatoid arthritis. The bad thing about licorice is that it causes sodium retention which then raises blood pressure causing hypertension. natural low glycemic mostly ok
179 Litesse Litesse is a polydextrose sweetener from corn used industrially. It is a water-soluble specialty carbohydrate which is manufactured from glucose. Developed and manufactured by Danisco Sweeteners, Litesse is unique in being only partially metabolized by the body. The result is that Litesse contributes only 25% of the calories of sugar, and only 11% of the calories of fats. It can also improve the mouth-feel and texture of calorie reduced foods. Litesse is very versatile allowing calorie reduction, sugar replacement, and fat reduction. Litesse has been labeled as fiber in a number of countries around the world for many years. Often found in Lindt sugar-free chocolates. 7 industrial avoid
180 Logicane Logicane is a cane sugar product used in Australia. It is less processed. LoGiCane contains no chemical additives and has not been genetically modified. It is made from 100% sugar cane grown in Mossman, Queensland and retains more of the natural polyphenols, minerals and organic acids found in sugar cane. See sucrose 50 fructose avoid
181 Lo Han Guo Lo Han Guo (also known as Lo Han Kuo or Luohanguo) is the common name for the fruit Siratia grosvenorii (formerly known as Memordica grosvenori). It is a member of the melon family and is primarily grown on vines in southern China. This naturally sweet fruit is increasingly being used as a sweetener because of its many distinct characteristics. Lo Han Guo’s sweetness comes primarily from its mogrosides (a group of terpene glycosides) that are approximately 250 times sweeter by weight than sucrose. The mogrosides are commonly extracted from the fruit by water and then processed into a powder form that is readily usable as a natural sweetener for commercial or consumer usage. Dried Lo Han Guo fruit has been used as a medicinal herb and natural sweetener in China for several centuries. As a medicinal herb, it is commonly used to treat respiratory ailments. 0 natural low glycemic mostly ok
182 Lo Han Guo Liquid Extract Luo Han Guo drops. Good for coffee and tea. 0 natural low glycemic mostly ok
183 Lo Han Sweet by Jarrow A sweetener blend of corn-derived Xylitol, Lo Han Guo and Inulin FOS, Fructo-oligosaccharides. It is sold as a supplement. natural low glycemic mostly ok
184 Lucuma Powder Lucuma (loo-ku-ma) is a delicious fruit, native to the Andes, that has been enjoyed for thousands of years. Curiously, most people in the northern hemisphere have never heard of lucuma, let alone tasted its rich, sweet, maple flavor. Besides its amazing flavor, lucuma is also a great source of nutrition. Lucuma contains healthy doses of fiber, vitamins and minerals and is especially high in beta carotene, iron and niacin (vitamin B3). The sugars present in the pulp of Pouteria lucuma Kuntze are glucose, fructose, sucrose, and inositol. In the green fruit only sucrose can be detected but as maturation takes place, the amount of glucose and fructose raises, and inositol can then be detected. The amount present in 100 g pulp of dry, mature fruit is as follows: glucose 8.4 g, fructose 4.7 g, sucrose 1.7 g, and inositol 0.06 g. fructose avoid
185 Luo Han Guo, Dark It is a zero calorie and zero carb sweetener from a Chinese Monk Fruit Tree. This is the purest form of Luo Han Guo. It Is a dark powder used in herb clinics, that has not been heat treated. 0 natural low glycemic mostly ok
186 Magnesium Carbonate A white solid that occurs in nature as a mineral. Several hydrated and basic forms of magnesium carbonate also exist as minerals. Its hygroscopic property--its ability to absorb water--makes it a great drying agent. Also, the chemical can act as a weak base to control the acidity of substances to which it is added. Consuming large quantities may lead to an upset stomach, diarrhoea, and occasional belching. No other known side effects. 0 a little ok industrial
187 Malted Barley Syrup See Barley Malt Syrup 42 refined high glycemic avoid
188 Maltidex Cargill maltitol 36 industrial avoid
189 Maltisorb Maltitol is a polyol sweetener in crystalline form sold by Roquette America Inc. It is used for commercial baking of low glycemic cakes, cookies, snacks. 36 industrial avoid
190 Maltisweet Maltitol & Maltitol polyol crystals and syrups by Corn Products US. 36 industrial avoid
191 Maltitol Maltitol is made by hydrogenation of maltose obtained from starch. It is used especially in production of sweets: sugarless hard candies, chewing gum, chocolates, baked goods, and ice cream. Maltitol may also be used as a plasticizer in gelatin capsules, as an emollient, and as a humectant. 36 polyol avoid
192 Maltitol Syrup A liquid form of a pure polyol that is 90% as sweet as sugar, made from corn starch. 52 polyol avoid
193 Maltodextrin Maltodextrin is a starch sugar that is primarily used as a food additive. It is synthesized from starch and has the consistency of a fine white powder. Maltodextrin is made up of multiple glucose molecules linked together, and is mildly sweet to almost flavorless to the taste. It can be found in many types of beer and nutritional weight gainers to improve thickness, satiety, and mouth feel. It often contains MSG. 150 chemical avoid
194 Maltol Maltol is a flavor enhancer found in tree bark, pine needles, and roasted malt . It smells like cotton candy or caramel, and is used as a flavor enhancer in commercial baking. industrial avoid
195 Maltose Maltose is the disaccharide formed from two units of glucose produced when amylase breaks down starch. It is found in germinating seeds such as barley as they break down their starch stores to use for food. It is also produced when glucose is caramelized. Maltose or malt sugar is the least common disaccharide in nature. It is present in germinating grain, in a small proportion in corn syrup, and forms on the partial hydrolysis of starch. It is a reducing sugar. 105 refined high glycemic avoid
196 Maltotame By Sweetener Solutions™, Maltotame is a dry, free-flowing blend of maltodextrin containing 2.5% neotame. Very toxic! 150 chemical avoid
197 Malt syrup Often made from barley, see Barley Malt Syrup 42 refined high glycemic avoid
198 Mannidex Pure maltitol by Cargill. Made from corn starch. 36 polyol avoid
199 Mannitol Mannitol, a polyol that is the alcohol form of mannose. It is an isomer of sorbitol and is typically produced today by the hydrogenation of specialty glucose syrups. It occurs naturally in pineapples, olives, asparagus, sweet potatoes, and carrots. Mannitol is extracted from seaweed for use in food manufacturing. It is sometimes used as a sweetener in dietetic products. Due to its high melting point (165-169°C), mannitol is also used in chocolate-flavored coating agents for ice cream and confections. 0 polyol avoid
200 Mannitol Powder Used in low-calorie commercial confectioneries, it improves stability and protection to finished products. By Corn Products US. 0 industrial avoid
201 Mannose A sugar monomer of the aldohexose series of carbohydrates. Mannose is a C-2 epimer of glucose. Mannose is important in human metabolism, especially in the glycosylation of certain proteins. The most common sources of mannose are cranberries, red currants, black currants, peaches, gooseberries, aloe vera, and soy beans. It is also found in abundance in vegetables like cabbage, beans, egg plant, capsicum, turnip, tomatoes, and broccoli. Fenugreek seeds, kelp, and shitake mushrooms are another important source of mannose. Mannose facilitates cellular interaction, and aids in tissue building. Small quantities of mannose are manufactured inside our bodies, but taking additional supplements can keep the kidneys and bladder healthy. Mannose is considered to be a safe alternative for the treatment of urinary tract infections (UTIs). Since mannose is so easily absorbed into the bloodstream and naturally expelled from the body, there are very few dangers arising from an overdose of mannose. natural low glycemic mostly ok
202 Maple sugar See Maple Syrup 54 fructose avoid
203 Maple syrup Maple syrup is a thick, viscous liquid which is made from the sap of the sugar of the black or red maple tree. The production of maple syrup simply begins with piercing the tree to allow the sap to run out freely - this sap has a very low sugar content when first tapped and is flavor free. However with the boiling process it evaporates to produce the sweet syrup. Maple syrup is three times as sweet as cane sugar but has fewer calories. It consists primarily of sucrose and water, with small amounts of other sugars such as fructose and glucose. It contains mineral such as manganese and zinc, and antioxidants. The cheap stuff may contain formaldehyde. Some producers use formaldehyde tablets as a lazy way to keep tap wholes open on trees. It reduces bacteria and results in lighter color syrup. Buy the dark stuff. 54 fructose avoid
204 Mascobado sugar Unrefined but compared to demerara, it has a more pronounced molasses flavor. Unlike brown sugar which is refined white sugar with molasses added to it, mascobado’s brown color and flavor come directly from sugarcane juice. See sucrose 65 fructose avoid
205 Melitose See raffinose 0 natural low glycemic mostly ok
206 Miraculin Miracle fruit, or Synsepalum dulcificum, is a glycoprotein extracted from the fruit of this bush native to West Africa. Eating the berries from a miracle fruit plant causes bitter and sour foods such as lemons and rhubarb to taste sweet. This alters our experience of sour foods. The effect lasts between ten minutes and two hours. Miraculin works by binding to the sweet receptors on the tongue. Miraculin's effect lasts as long as the protein is bound to the tongue. It makes most acidic foods taste sweet, but does not improve the taste of bitter things. Miracle fruit is 100% natural and has no known adverse side effects. 0 natural low glycemic mostly ok
207 Molasses This dark sweet syrup is a by-product in sugar refining. There are three major types of molasses: unsulphured, sulphured and blackstrap. There are also three major grades of molasses: first molasses, second molasses, and blackstrap molasses. Unsulphured molasses is the finest quality. It is made from the juice of sun-ripened cane and the juice is clarified and concentrated. Sulphured molasses is made from green (unripe) sugar cane and is treated with sulfur fumes during the sugar extraction process. Each season, the sugar cane plant is harvested and stripped of its leaves. Its juice is then extracted from the canes (usually by crushing or mashing), boiled until it has reached the appropriate consistency, and processed to extract the sugar. The results of this first boiling and processing is first molasses, which has the highest sugar content because comparatively little sugar has been extracted from the juice. Second molasses is created from a second boiling and sugar extraction, and has a slight bitter tinge to its taste. Further rounds of processing and boiling yield the dark blackstrap molasses, which is the most nutritionally valuable, and thus often sold as a health supplement, as well as being used in the manufacture of cattle feed, and for other industrial uses. See sucrose 60 fructose avoid
208 Monatin A naturally occurring, high intensity sweetener 1400 times sweeter than sugar isolated from the plant Sclerochiton ilicifolius, of the Transvaal region of South Africa. Monatin contains no carbohydrate or sugar, and nearly no food energy, unlike sucrose or other nutritive sweeteners. Cargill is researching its possible use in blends with Erythritol, and as a high-intensity sweetener. 0 natural low glycemic mostly ok
209 Monellin A sweet protein which was discovered in 1969 in the fruit of the West African shrub known as serendipity berry (Dioscoreophyllum cumminsii), it was first reported as a carbohydrate. The protein was named in 1972 after the Monell Chemical Senses Center in Philadelphia, U.S.A., where it was isolated and characterized. It is approx 1,500 times as sweet as sugar. Monellin is costly to extract from the fruit and the plant is difficult to grow. 0 natural low glycemic mostly ok
210 Monosaccharide The simplest sugars which cannot be hydrolyzed to smaller carbohydrates. Examples are glucose, fructose, galactose, and xylose scientific category depends
211 Mor-Sweet A High Maltose Corn Syrup used for baking, candies and brewing by Corn Products US. industrial avoid
212 Muscovado See Mascobado sugar 65 fructose avoid
213 Mushroom Sugar See trehalose. 70 natural high glycemic avoid
214 Mycose Another name for Trehalose 70 natural high glycemic avoid
215 Nano Sugar Low-glycemic diabetic sweetener by Indian firm Alken Laboratories, derived from sugar cane juice using nano-technology to manipulate the result on a microscopic atomic and molecular scale. Nothing about that sounds good. industrial avoid
216 NatraTaste Dextrose, maltodextrin & aspartame. Very toxic! chemical avoid
217 Natural Flavor Flavoring substances obtained from plant or animal raw materials, by physical, microbiological or enzymatic processes. They can be either used in their natural state or processed for human consumption, but cannot contain any nature-identical or artificial flavoring substances. U.S. Code says it is the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or any other edible portions of a plant, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose primary function in food is flavoring rather than nutritional. So as long as you start with a natural ingredient, you can do whatever the heck you want with it, and the end result, regardless of how many solvents you used or how you processed it, will be labeled as a natural flavor. Natural flavor compounds often contain more ingredients than the foods they’re flavoring. Just say no! industrial avoid
218 Natural Sugar A name often used for unrefined cane sugar. Natural sugar is also another name for sugar, or table sugar, which is made from sugar cane or sugar beets. sucrose is the technical name for table sugar. Stay away from sucrose; it is half fructose. 65 fructose avoid
219 Natur Baker’s Blend A blend of organic cane crystals (sucrose), erythritol, isomaltulose, and oligofructose. It is measured cup for cup like sugar but with 40% fewer calories than sugar. It bakes just like sugar providing a brown crust (fructose browning) and moist texture. 34 fructose avoid
220 Nature’s Hollow Tastes Like Honey Honey substitute made from Xylitol, water, honey flavor, xanthan gum, citric acid, sorbic acid, and caramel coloring. Any ingredient with flavor or citric acid may contain MSG and the caramel coloring is very likely toxic by itself. 13 polyol avoid
221 Naturelose A low-calorie dairy-derived sweetener made from Tagatose. 0 industrial avoid
222 NatureSweet A sweetener made from pure corn-derived maltitol. It is a polyol sugar substitute with no artificial ingredients. It can be used cup for cup like sugar for baking and cooking. 36 polyol avoid
223 NectaSweet A chemical sweetener made of sodium bicarbonate, sodium saccharin, silicon dioxide, povidone, and modified cellulose gum. 0 chemical avoid
224 NeoCrystals NeoCrystals is a sweetener blend that results from melting sugar and crystallizing it with up to 1% neotame, a high-intensity sweetener developed by The NutraSweet Company that has 8,000 times the sweetening equivalency of sugar. It is used to replace up to one-third of the sugar used in products such as baked foods, powdered beverage mixes, dairy products and carbonated soft drinks without losing sugar's taste and texture. NeoCrystals is 80 times sweeter than sugar. Toxic. chemical avoid
225 Neohesperidine Dihydrochalcone NDHC - an artificial sweetener derived from citrus that is 1500-1800 times sweeter than sugar. NHDC in pure form is found as a white substance not unlike powdered sugar. In food it is used as a flavour enhancer in concentrations of around 4-5 parts per million (ppm) and as an artificial sweetener at around 15-20 ppm. Reported side effects include headaches and migraines. 0 chemical avoid
226 Neotame Neotame has similar structure to aspartame except that, from its structure, it appears to be even more toxic than aspartame. This potential increase in toxicity will make up for the fact that less will be used in diet drinks. Like aspartame, some of the concerns include gradual neurotoxic and immunotoxic damage from the combination of the formaldehyde metabolite (which is toxic at extremely low doses) and the excitotoxic amino acid. Neotame does not have to labelled in foods. Very Toxic! 0 chemical avoid
227 Nevella A tabletop sweetener that blends maltodextrin, dextrose, and the high-intensity chemical sweetener sucralose. Toxic. chemical avoid
228 Novasweet Made with alitame, or aspartic acid containing dipeptide. It is about 2000 times sweeter than table sugar. Excitotoxin! 0 chemical avoid
229 NuNaturals Erythritol See Erythritol 0 polyol avoid
230 NuNaturals MoreFiber Stevia Baking Blend A sugar substitute that blends high glycemic maltodextrin with stevia. refined high glycemic avoid
231 Nustevia A sugar substitute that blends high glycemic maltodextrin with stevia. refined high glycemic avoid
232 NutraSweet and NutraSweet 2000 Very toxic! See aspartame 0 chemical avoid
233 Oligofructose See Fructans 0 natural low glycemic mostly ok
234 Oligosaccharide Three to ten monosaccharide units joined together (short chain sugar). Generally, oligosaccharides are not digestible and cause no change in blood glucose levels. Examples are fructans, and raffinose scientific category depends
235 OmniBalance OmniBalance Stevia Powder is a sweetener made from chicory root extract, an excellent source of Fructooligosaccharides (FOS), pantothenic acid, chromium, and stevioside. It is 4 times as sweet as sugar. 0 natural low glycemic mostly ok
236 Only Sweet A sweetener blend with maltodextrin with rebaudioside A. refined high glycemic avoid
237 Orafti A line of commercial sweeteners made with inulin from chicory root fiber, which is FOS, oligo-fructose by Beneo-Orafti in Europe (Belgium). 0 natural low glycemic mostly ok
238 Organic Sugar Organic sugar comes from sugar cane grown without the use of chemicals or pesticides. It is usually darker than traditional white sugar because it contains some molasses. See sucrose 47 fructose avoid
239 Organic Zero A brand of pure 100% Non-GMO Erythritol available in Whole Foods Markets and online at Amazon.com. 0 polyol avoid
240 Palatinose Commercial sweetener made from Isomaltulose. 32 industrial avoid
241 Palm Sugar Palm sugar is collected from sap of the coconut palm when the blossoms are removed. But it is high in fructose, about 48.5%. Likely to be high in glutamic acid and chlorine. 35 fructose avoid
242 Panocha A traditional cone of unrefined sugar, also know as panela and piloncillo in Spanish. See sucrose 65 fructose avoid
243 Pectin A polysaccharide used in food as a gelling agent particularly in jams and jellies. It is also used in fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks and as a source of dietary fiber. Pectin is a natural part of human diet, but does not contribute significantly to nutrition. In human digestion, pectin binds to cholesterol in the gastrointestinal tract and slows glucose absorption by trapping carbohydrates. Pectin is thus a soluble dietary fiber. refined low glycemic a little ok
244 Pentadin Pentadin is a sweet-tasting protein, like brazzein, comes from the Oubli plant which is native to West Africa. It is reported to be 500 times sweeter than sucrose on a weight basis. With its sweetness having a slow onset and decline similar to monellin and thaumatin. No known concerns. 0 natural low glycemic mostly ok
245 Phenylalanine An amino acid that is part of the high-intensity sweetener aspartame. Causes brain damage by way of overexciting nerves in the central nervous system until they die. 0 chemical avoid
246 Piloncillo Mexican dark brown sugar. The sugar cones are delicious with a high molasses content. See sucrose 65 fructose avoid
247 Polydextrose An indigestible synthetic polymer of glucose. Also called dextran. Polydextrose is a water soluble mixture of glucose, sorbitol and citric acid (approximate ratio 90:10:1). Because the 1-6 bond predominates in the polymer, polydextrose is resistant to hydrolysis by amylase, not absorbed in the intestine similarly with oligofructose and a large portion is excreted in the feces. Polydextrose is used in bakery foods, including sugar-free cookies, no-sugar added muffins, cakes, pie fillings, breads and buns. Because the ingredient is not sweet on its own, it is often used in combination with alternative sweeteners. It is sometimes listed as fiber. 7 industrial avoid
248 Polyglycitol syrups Polyglycitol syrup belongs to the hydrogenated starch hydrolysate syrups that are 14% sorbitol, 8% maltitol, and 78% higher molecular weight polyols. It is used in breakfast cereals, biscuits, cakes and pastries. Like other polyols, it creates indigestion. 39 polyol avoid
249 Polyol Polyols or sugar alcohols are a hydrogenated form of carbohydrate, whose carbonyl group has been reduced to a primary or secondary hydroxyl group (hence the alcohol). The term sugar alcohol is actually somewhat of a misnomer. Sugar alcohols are so named because on one end, they look chemically similar to an alcohol, while on the other they resemble a standard saccahride. Both disaccharides and monosaccharides can form sugar alcohols; however, sugar alcohols derived from disaccharides (e.g. maltitol from maltose and lactitol from lactose) are not entirely hydrogenated because only one aldehyde group is available for reduction. The simplest sugar alcohol, ethylene glycol, is the sweet, but notoriously toxic, chemical used in antifreeze. As a group, sugar alcohols are not as sweet as sucrose, and they have less food energy than sucrose. The digestion of these compounds varies greatly. Some have zero impact on blood sugar while others (such as maltitol) actually require a greater blood sugar increase to produce the same sweetness as table sugar. One major problem with sugar alcohols is that since they are not completely digested in the intestines, they have the potential to cause discomfort, gas, and diarrhea, just as lactose would in lactose-intolerant people. Polyols are a refinement on refined sugar such that the digestive system does not recognize it. As a diet strategy, it is a good idea to avoid refined products that the body does not recognize. scientific category avoid
250 Polysaccharide Polysaccharides represent an important class of biological polymers. Their function in living organisms is usually either structure- or storage-related. Examples are starch, cellulose, pectin, inulin, and glycogen. scientific category depends
251 Povidone Polyvinylpyrrolidone (PVP), also commonly called Polyvidone or Povidone, is a water-soluble polymer made from the monomer N-vinylpyrrolidone. PVP is soluble in water and other polar solvents. When dry it is a light flaky powder, which readily absorbs up to 40% of its weight in atmospheric water. In solution, it has excellent wetting properties and readily forms films. This makes it good as a coating or an additive to coatings. Povidone is a broad spectrum microbicidal which is effective against bacteria, fungi, protozoa (the smallest one celled microscopic animal, several of which inhabits the gastrointestinal tract of humans) and viruses. Excess may cause damage to the lungs or kidneys, or cause gas and faecal impaction. 0 industrial avoid
252 Powdered Sugar Finely ground cane sugar. Same as confectioners’ sugar and castor sugar. See sucrose 65 fructose avoid
253 PureLo A zero calorie, zero carb natural sweetener blend of Inulin fiber and Luo Han Guo herb by Swanson. 0 natural low glycemic mostly ok
254 PureVia A proprietary sweetener made of erythritol, stevia derivative reb A, and natural flavors. More study is needed regarding its sources, processing methods and other ingredients. Natural flavor is a red flag for excitotoxins and/or Substance 951 0 industrial avoid
255 Pyure Organic Stevia A stevia sweetener sold in sachets. Ingredients: Organic agave inulin, organic reb A (Stevia extract), and natural flavor. Natural flavor is a red flag for excitotoxins and/or Substance 951 0 chemical avoid
256 Raffinose Also called melitose, a trisaccharide composed of galactose, fructose, and glucose. It is found in beans, peas, cabbage, brussels sprouts, and broccoli. Since humans cannot digest it, it is fermented in the large intestine by gas-producing bacteria. 0 natural low glycemic mostly ok
257 Rapadura A form of dried sugar cane juice common in Latin American countries such as Brazil, Argentina, and Venezuela as papelón. See sucrose 65 fructose avoid
258 Raw Sugar Raw sugar is partially processed cane sugar. Also called Turbinado Sugar. See sucrose 65 fructose avoid
259 Rebaudioside A A stevia extract substantially sweeter than stevioside but without any notable beneficial qualities. Reb A has three linked glucose molecules at the hydroxyl site, with the middle glucose of the triplet connected to the central steviol structure. It does not induce a glycemic response when ingested and seems not to be digested as a sugar at all. There are no health benefits to this extract, as opposed to stevioside. There may even be mutagenic properties. 0 industrial avoid
260 Rebiana Rebiana is a zero-calorie sweetener extracted from the leaves of the stevia plant. The extract is steviol glycoside rebaudioside A (Reb-A). There are no health benefits to this extract, as opposed to stevioside. There may be mutagenic properties. 0 industrial avoid
261 Refiners syrup A dark, thick syrup from sugar cane with a rich flavor. It contains large quantities of fructose and glucose in pure form. Unlike molasses it has no minerals or vitamins and none of the raw flavor associated with the nutrients in sugar cane. 60 fructose avoid
262 Rice Syrup A syrup made by culturing rice with enzymes to break down the starches, then straining and cooking it until it is a syrup. Almost entiredly composed of glucose. Also called yinnie syrup. 25 refined low glycemic a little ok
263 Royal T Dextrose Commercial sweetener with large particles and outstanding flowability, made by Corn Products US. See dextrose 100 industrial avoid
264 Saccharin Chemical sweetener made with methyl anthranilate, a coal tar product. Saccharin is 300 times as sweet as sugar. It is the third most popular artificial sweetener, after sucralose and aspartame. It can cause these reactions in people: itching, hives, eczema, nausea, headaches, diarrhea, excessive urination, wheezing, and tongue blisters. 0 chemical avoid
265 Saccharose See sucrose 65 fructose avoid
266 Satin Sweet A Cargill brand corn syrup 75 industrial avoid
267 Shugr A sweetener blend of erythritol, maltodextrin, tagatose, and sucralose. The substance is claimed to taste almost exactly like cane sugar with a very slight, pleasant, delayed aftertaste. Because some of its ingredients are sugars, it forms syrup, caramelizes and behaves in some ways like cane sugar. Shugr is claimed to have a low glycemic index but no one is giving any numbers. As I have listed, maltodextrin has a high glycemic index. Toxic. chemical avoid
268 Silica An oxide of silicon with the chemical formula SiO2. Also called silicon dioxide. It has been known for its hardness since antiquity. Silica is most commonly found in nature as sand or quartz, as well as in the cell walls of diatoms. Silica is a common additive in the production of foods, where it is used primarily as a flow agent in powdered foods, or to absorb water in hygroscopic applications. It may be the cause of a range of symptoms, including forms of Chronic Fatigue Syndrome. Mineral silicon dioxide is indigestible and is not bio-available, therefore will not be metabolised. Instead, tiny particles that are not excreted will be trapped in the tissues. Excess accumulated silicon dioxide in the body causes localised reactions: granulomas, fibroids etc. and overproduction of collagen, causing thickening and hardening of connective tissue. The body reacts against the presence of the silicon dioxide further by contracting connective tissue: fascia, muscle, tendons, ligaments etc., thereby causing either localised or widespread contraction of the fascia/muscle matrix over the skeletal frame. 0 industrial avoid
269 Silicon Dioxide See silica 0 industrial avoid
270 SlimSweet Also Called TriMedica SlimSweet. The ingredients listed are levulose (fructose is the refined stuff – mislabelling in my opinion), luo han guo extracts: momordica grosvenori and 80% mogrosides, and silicon dioxide (anti-caking agent). It is a shame that fructose is the first ingredient. fructose avoid
271 Smart Sugar A sweetener blend made with cane sugar (sucrose), maltodextrin, and less than .3% sucralose for added sweetness. It measures cup for cup like sugar, but with half the calories of sugar. It has less than 5 calories per serving (one teaspoon), which the FDA considers dietetically zero. Also called Azúcar Delgado in Spanish. chemical avoid
272 SmartSweet Xylitol A brand name for pure Non-GMO Xylitol sold by Global Sweet. 13 polyol avoid
273 Sodium Benzoate A widely used food preservative, with E number E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It is bacteriostatic and fungistatic under acidic conditions. It is most widely used in acidic foods such as salad dressings (vinegar), carbonated drinks (carbonic acid), jams and fruit juices (citric acid), pickles (vinegar), and condiments. There have been some health concerns about the combination of sodium benzoate and ascorbic acid or vitamin C. When the two are mixed, they can form the chemical benzene, which is carcinogenic. Sodium benzoate can potentially damage a small part of DNA in living cells - the mitochondrial DNA. According to the United Mitochondrial Disease Foundation, the effects of mitochondrial damage can include diabetes, liver disease, and growth problems. industrial avoid
274 Sodium Bicarbonate Sodium hydrogen carbonate is the chemical compound with the formula NaHCO3. Sodium bicarbonate is a white solid that is crystalline but often appears as a fine powder. It has a slightly salty, alkaline taste resembling that of washing soda (sodium carbonate). The natural mineral form is nahcolite. It is a component of the mineral natron and is found dissolved in many mineral springs. Since it has long been known and is widely used, the salt has many related names such as baking soda, bread soda, cooking soda, and bicarbonate of soda. Sodium bicarbonate, referred to as baking soda is primarily used in cooking (baking), as a leavening agent. It reacts with acidic components in batters, releasing carbon dioxide, which causes expansion of the batter and forms the characteristic texture and grain in pancakes, cakes, quick breads, and other baked and fried foods. No known adverse effects in small quantities. May irritate the eyes and respiratory tract. 0 refined low glycemic a little ok
275 SomerSweet A sweetener blend by Suzanne Somers that contains inulin, erythritol and fructose. Not a bad sweetener without the last ingredient. fructose avoid
276 Soooo Sweet A sweetener made of the digestive fiber FiberSol-2TM (resistant maltodextrin) plus pure stevioside powder. FiberSol-2TM is a digestion resistant maltodextrin fully 90+% resistant to digestion by the human digestive system; I don’t trust that this strange artifical stuff is good to eat. It is clearly a filler. chemical avoid
277 Sorbic Acid A colorless solid that is slightly soluble in water and sublimes readily. It is an antimicrobial agent often used as a preservative in food and drinks to prevent the growth of mold, yeast, and fungi. No known toxicity issues. 0 industrial a little ok
278 Sorbidex Pure Sorbitol by Cargill. Made from corn starch. 9 polyol avoid
279 Sorbitame by Sweetener Solutions, an unknown chemical blend likely to contain neotame or alitame with the -tame ending. industrial avoid
280 Sorbitol A polyol sweetener that is 60% as sweet as sugar, and is made from corn starch. It can be obtained by reduction of glucose, changing the aldehyde group to a hydroxyl group. Sorbitol is found naturally in fruits and vegetables. It has less of a tendency to cause diarrhea compared to mannitol. It is often an ingredient in sugar-free gums and candies. 9 polyol avoid
281 SORBO This is a clear syrup Sorbitol Solution used to sweeten commercial desserts, retain moisture and extend shelf life. By Corn Products US. 9 industrial avoid
282 SORBOGEM Crystalline Sorbitol is a Polyol sweetener used in commercial baking and candies to retain moisture and extend shelf life. By Corn Products US. 9 industrial avoid
283 Sorghum and Sorghum Syrup Sweet sorghum syrup is made from sorghum juice that is boiled to a syrupy consistency in much the same way the maple tree’s sap is evaporated into syrup. It tastes a bit like molasses and has a high sugar content. Sorghum syrup has mostly sucrose and trace amounts of glucose and fructose. 50 fructose avoid
284 Special FX Cargill fructose & glucose oligosaccharide sold for commercial use in beverages and bars. industrial avoid
285 Splenda Splenda is a blend of dextrose, maltodextrin, plus sucralose, a toxic, high-intensity artificial chemical sweetener that is 600 times sweeter than sugar. Toxic! 80 chemical avoid
286 Spoonful See Equal chemical avoid
287 STABILITE Polyglycitol Syrups & Powders combine maltitol, sorbitol and high-molecular-weight polymers for sugar-free candies, and spay coatings of commercial baked goods. By Corn Products US. 39 industrial avoid
288 Starch A polymer of glucose is used as a storage polysaccharide in plants. Starch is abundant in nutrient-rich foods such as vegetables, grains, beans, and potatoes. natural low glycemic mostly ok
289 Stevia by Xymogen A sweeter blend of non-GMO maltodextrin and stevia extract (rebiana). industrial avoid
290 Steviacane A blend of stevia extract reb A and cane sugar (sucrose) by Imperial Sugar Company. fructose avoid
291 SteviaClear Drops This pure stevioside powder in a liquid alcohol solution is 250 - 300 times as sweet as sugar. 0 natural low glycemic mostly ok
292 Stevia dried leaf This unrefined, dried leaf is very sweet with a very slight aftertaste. Find it in bulk in food coops and online. It is a very healthy sweetener that can be used in a variety of desserts. The natural, whole leaf includes diterpene glycosides, steviol, dulcoside, rebaudioside C, rebaudioside A, isosteviol, stevioside, jhanol, flavonoid glycosides, and quercetin. It may also offer therapeutic benefits such as anti-hyperglycemic, anti-hypertensive, anti-inflammatory, anti-tumor, anti-diarrheal, diuretic, and immunomodulatory actions. 0 natural low glycemic mostly ok
293 Stevia extract in the raw This is a high glycemic combination of corn dextrose or maltodextrin plus Rebiana. industrial avoid
294 Stevia FOS Blend Pure stevia (90% steviosides) blended with Inulin Fructo-oligosaccharides. 0 natural low glycemic mostly ok
295 Stevioside Liquid Extract There are several suppliers. Make sure the extract is pure. This is pure stevioside powder in a liquid alcohol solution. It is 250 - 300 times as sweet as sugar. May also offer therapeutic benefits such as anti-hyperglycemic, anti-hypertensive, anti-inflammatory, anti-tumor, anti-diarrheal, diuretic, and immunomodulatory actions. 0 natural low glycemic mostly ok
296 Stevioside Powder, Pure Stevia is a South American plant whose leaf is very sweet. The pure green powder from the dried leaf is 30 times sweeter than sugar. When it is refined into white stevioside powder, or the liquid form in alcohol, both are 250 - 300 times sweeter than sugar. Since Stevia is seen as a healthy sweetener, many manufacturers have borrowed it’s name in blends. Some have created proprietary processes to refine stevia, to create commercial products such as Rebiana. It is best to deal with only pure whole leaf stevia which may offer therapeutic benefits such as anti-hyperglycemic, anti-hypertensive, anti-inflammatory, anti-tumor, anti-diarrheal, diuretic, and immunomodulatory actions. 0 natural low glycemic mostly ok
297 Stevita Spoonables A blend of Erythritol and stevioside. Look for Non-GMO source. 0 polyol avoid
298 Steviva Blend A blend of high quality Non-GMO Erythritol with pure stevioside powder. This sweetener is twice as sweet as sugar. 0 polyol avoid
299 Substance 951 Senomyx has succeeded in genetically engineering taste bud receptor cell triggers. And the company itself notes on their website that their technology uses isolated human taste receptors. They have done this by experimenting on embryonic kidney cells from aborted human fetuses. Its ratio in testing was low enough to fall through a certain FDA loophole. Any items containing Substance 951 (commonly called Senomyx) are not required to mention it. It can be listed on the ingredients label as an artificial flavor. 0 chemical avoid
300 Sucanat The name comes from Sucre de canne naturel. It is a brand name for an unrefined cane sugar similar to panela and muscovado. Sucanat retains its molasses content. See sucrose 65 fructose avoid
301 Sucra A chemical sweetener similar to Splenda made of maltodextrin and sucralose. Toxic. 80 chemical avoid
302 Sucralose Sucralose is a substance that is not found in nature. It is a chemical laboratory creation from sucrose and chlorine, treated with a variety of acids. Sucralose is simply chlorinated sugar; a chlorocarbon. Common chlorocarbons include carbon tetrachloride, trichlorethelene, and methylene chloride, all deadly. Chlorine is nature’s Doberman attack dog, a highly excitable, ferocious atomic element employed as a biocide in bleach, disinfectants, insecticide, WWI poison gas and hydrochloric acid. Sucralose is approximately 600 times as sweet as table sugar, and is the sweetness in Splenda. 0 chemical avoid
303 SucraPlus A chemical sweetener taking advantage of expiring sucralose patents mixed with capsula, tabletose (aggromerate, or rounded mass form of lactose), leucine (flavor enhancer amino acid like MSG), and carboxymethyl cellulose (used in food science as a viscosity modifier or thickener, and to stabilize emulsions). Introduced by Fusion Nutraceuticals. They are quick to say they do not use aspartame. Instead they are using chlorine and an excitotoxin?!?! 0 chemical avoid
304 SucraSweet High-intensity sweetener blend by Sweetener Solutions, LLC, which is 600 times sweeter than sugar. A blend of a maltodextrin and neotame. Some of their blends may include acesulfame potassium and sucralose. Very Toxic! chemical avoid
305 Sucrose Called white sugar, cane sugar, table sugar, or saccharose. This molecule is a disaccharide composed of glucose and fructose. It decomposes as it melts at 186°C (367°F) to form caramel. About 150,000,000 tonnes are produced annually. Eveything that is wrong with the history of sugar is in the fructose part of sucrose; that is where all the damage to the body occurs, starting with the liver. 65 fructose avoid
306 Sucrose Acetate Isobutyrate Sucrose acetate isobutyrate (SAIB) is derived from cane sugar. It is used in beverages as a weighting agent, stabilizer and emulsifier (prevents the separation of ingredients) for flavorings. industrial avoid
307 Sugar Granulated sugar, also known as table sugar. Usually made from sugar cane or beets. See sucrose 65 fructose avoid
308 Sugar Free Gold India’s largest selling high-intensity sweetener, made with lactose, aspartame, and polyvinyl pyrrolidone (PVP), a synthetic polymer used as a dispersing and suspending agent. PVP readily absorbs up to 40% of its weight in atmospheric water. Very Toxic! chemical avoid
309 Sugaridextrose Granulated corn sugar combined with cane or beet sugar. The result is a white sugar that costs less. Also called blended sugar. See dextrose and sucrose fructose avoid
310 Sugar in the Raw Turbinado sugar, or a raw sugar crystallized from the initial pressing of sugar cane. See sucrose 65 fructose avoid
311 SugarNot A sweetener blend of fructose from corn, Lo Han fruit concentrate, and silica. Concentrate is not a good word in the food industry. It often meaning water removed and sugar added. fructose avoid
312 Sugar Twin A blend of dextrose or maltodextrin and sodium cyclamate 33%. Depending on the form: white, brown, packets, or liquid, additional ingredients may include caramel colour, artificial flavours, benzoic acid (like sodium benzoate, a toxic food preservative that does damage to the pancreas), or methyl paraben (an antimicrobial agent that is linked to cancer, allergies, and immuno-toxicity). All the additional ingredients are red flags. The cyclamate is bad enough to look no further. 0 chemical avoid
313 Sukrana Sukrana is a zero caloric sweetener brand made of the chemical sucralose. It is 600 times sweeter than sugar and has a clean, sweet taste without an after-taste. It is registered by Meditex. Toxic! 0 chemical avoid
314 Sun Crystals A blend of cane sugar (sucrose) and stevia leaf extract from McNeil Nutritionals, LLC, a Johnson & Johnson Company. fructose avoid
315 Sunett Sunett is the brand name for the high-intensity chemical sweetener acesulfame K, registered by Nutrinova. Toxic! 0 chemical avoid
316 SUSTA Sweetener by NXT Nutritionals made with inulin, fructose, natural flavors (likely excitotoxin or substance 951 but not MSG in this case), probiotics(Bacillus Coagulans), vitamin C (ascorbic acid), cinnamon extract, goji berry extract, bitter melon extract, grape seed extract, vitamin B6 (pyridoxine-HCL), niacinamide, biotin, folic acid, chromium (chromium chloride), selenium (sodium selenite), and vitamin B12 (cyanocobalamin). fructose avoid
317 Sweet & Safe Also called Sweet-N-Safe®. Made with Acesulfame-K. Toxic! 0 chemical avoid
318 Sweet & Slender A blend of fructose and Luo Han Guo fruit extract made by Wisdom Natural Brands. 20 fructose avoid
319 Sweet Choice Maltodextrin and sucralose. Toxic! 80 chemical avoid
320 SweetDesign This Cargill Sweetener contains polyols erythritol, isomalt, polydextrose, and sorbitol plus high-intensity sweeteners Ace-K and neotame. chemical avoid
321 SweetenMe A natural sweetener blend of non-GMO erythritol, organic inulin, FOS blend (FOS, fructose, and citric extract) and organic flavor (likely MSG or something worse). Claims to have zero glycemic index even though it has fructose in it. 5 polyol avoid
322 SweetFreedom UK sweetener made from 100% fruit: apples, grapes and carob. 35 fructose avoid
323 SweetLeaf Stevia A blend of stevioside and reb A powder and inulin. This is a convenient form and easier to measure than pure stevia powder. It combines stevia (no aftertaste) with the pre-biotic advantages of inulin fiber. 0 natural low glycemic mostly ok
324 SweetLife Fructose, lo han, and FOS from chicory root. fructose avoid
325 Sweet N’ Low A brand of artificial sweetener with dextrose, calcium saccharin, cream of tartar, and calcium silicate (an anti-caking agent). Toxic! 80 chemical avoid
326 SweetOne A brand of sugar substitute sweetened with dextrose, acesulfame-K, cream of tartar, calcium silicate (anticaking agent) and natural flavors (likely MSG or another exitotoxin). Toxic! 80 chemical avoid
327 SweetPerfection A zero calorie, zero carb, non-chemical blend of oligo-fructose from chicory root and stevia powder. It can be used cup for cup like sugar. 0 natural low glycemic mostly ok
328 Sweet Serum A low glycemic liquid sweetener by Primordial Performance that contains organic Xagave(raw agave syrup and inulin), raw yacon syrup, stevia extract, cinnamon extract. Sweet Serum has a very concentrated sweet honey taste. 1 teaspoon Sweet Serum is equal in sweetness to about 5 teaspoons of granulated sugar. fructose avoid
329 Sweet Simplicity A sugar substitute made with erythritol, fructose and natural flavors (likely MSG). Made by Whole Earth Sweetener Company, a subsidiary of Merisant and the makers of PureVia. fructose avoid
330 SweetSurprise High fructose corn syrup 62 fructose avoid
331 Sweet'nVit stevia A high intensity sweetener developed by the European firm Vitiva contains stevia leaf extractions that have been further enhanced to increase sweetness level and minimize aftertaste. The product range is standardized with a minimum of 95% steviol glycosides. It is designed to be used in combination with erythritol and maltitol, in an effort to provide a natural high intensity sweetener to the food and beverage industry, moving away from artificial sweeteners such as aspartame and sucralose. 0 industrial avoid
332 Swerve Sweetener A polyol sweetener made of erythritol, oligofructose, resistant maltodextrin, and silicon dioxide. They claim that Swerve has no bitter aftertaste and a high digestive tolerance (no laxative effect). 0 polyol avoid
333 Swiss Sweet Tabletop sweetener made with Acesulfame-K. Toxic! 0 chemical avoid
334 Table Sugar Cane sugar, or granulated sugar made of sucrose (half glucose, half fructose). 65 fructose avoid
335 Tagatesse A proprietary blend of tagatose, isomalt, Inulin and oligo-saccharides, and sucralose (0.02%). Toxic! chemical avoid
336 Tagatose Tagatose is a sugar that is roughly 92% as sweet as table sugar. Often made from dairy, the tagatose molecule is a fructose molecule which has a hydroxyl group, and a hydrogen atom in reversed position on the carbon chain at the fourth carbon atom from the end of the chain. The sought after effect of this reversal is that the active transport of the tagatose through the wall of the small intestine is blocked. However, about twenty percent of tagatose is absorbed through the wall of the stomach, which is a passive absorption. In times of delayed stomach emptying, such as occurs when stomach emptying is physiologically delayed by the pyloric valve at the end of the stomach in response to high blood sugars, tagatose will be absorbed through the stomach wall in increased amounts, making its low calorie effect for diabetics much less of a reality. The fungal enzymes proposed for the manufacture of tagatose, are in their own right, hazardous to any who may have fungal based allergies/hypersensitivities, which is almost everyone! We are not assured that these enzymes are not from genetically engineered organisms, which they likely are. A quick scan of the literature reveals that numerous processes for using other, genetically engineered organisms to produce tagatose, are already proposed and patented! 0 industrial avoid
337 Talin An artificial sweetener derived from the proteins in seeds of the West African Katemfe plant, also known as Thaumatin. It is slightly allergenic, but less than a dust-mite. This is not a natural, whole fruit sweetener. Who knows what the extraction process involves. industrial avoid
338 Tapioca syrup A starch made from the cassava tuber, or yucca root, a plant that is indigenous to the tropics of South America. The syrup is made when natural enzymes are introduced to the cassava tuber. This process is known as enzymatic hydrolysis. After enzymatic hydrolysis is complete, a sweet syrup is formed. 85 natural high glycemic avoid
339 Tastewise Sweetness optimizer for commercial use in reduced calorie beverages by Cargill. Cargill is very vague as to what constitutes a Tastewise alteration. From what I can gather it means adding ingredients like pectin and gum arabic, which are used in conjunction with awful stuff like aspartame, Ace-K, and sodium benzoate. industrial avoid
340 Thaumatin Sweetener made from the West African Katemfe plant that is 3200 times sweeter than sugar. See Talin industrial avoid
341 TheraSweet A proprietary blend of organic non-GMO xylitol, tagatose, glycine, Stabilized Micro-Encapsulated Non-dairy Probiotics including Lactobacillus acidophilus, Lactobacillus rhamnosus BE, and Bifid bacteria Longum and Glycine, an amino acid. Available from LivingFuel. I am not happy about seeing the amino acid glycine in the list. It is being used as a flavor enhancer. Makes me think of MSG. industrial avoid
342 The Ultimate Sweetener 100% pure birch sugar, also known as xylitol. Organic and Non-GMO. 8 polyol avoid
343 Tocopherol A class of chemical compounds of which many have vitamin E activity. It is a series of organic compounds consisting of various methylated phenols. Vitamin E is not stored as readily as are the other fat-soluble vitamins. Excess intake is usually eliminated in the urine and feces, and most doses clear the body within a few days. For these reasons, toxicity from vitamin E use is unlikely. High intakes of the vitamin E oil can cause nausea, diarrhea, or flatulence in some people. 0 natural low glycemic mostly ok
344 Treha Cargill’s brand of trehalose. 70 industrial avoid
345 Trehalose A disaccharide of glucose that is 45% as sweet as sugar. It is found in sunflower seeds, moonwort, Selaginella plants and sea algae. It is prevalent in some mushrooms, and is also known as mushroom sugar. In addition, trehalose protects and preserves cell structure in foods and may aid in the freezing and thawing process of many food products by assisting in the maintenance of the desired texture of the food. It is also heat stable. Because trehalose is only half as sweet as sucrose, it is more likely to be used for cell preservation than for sweetness. 70 refined high glycemic avoid
346 Triblend 600 A dry, free-flowing blend of acesulfame potassium, maltodextrin, sucralose and neotame designed for commercial soft drinks. Very Toxic! chemical avoid
347 Trilisse Tastewise sweetness enhancer by Cargill consisting of chemicals like natural flavor, citric acid, potassium citrate, aspartame, acesulfame potassium, sodium Benzoate. Toxic Soup! industrial avoid
348 Tri-Medica SlimSweet A sweetener blend of levulose (mislabelling; should be fructose) and Lo Han Guo. fructose avoid
349 Trimoline Also called invert sugar, a commercial sweetener mixing glucose and fructose. 50 industrial avoid
350 Tropicana Slim A zero-calorie sweetener with aspartame. 0 chemical avoid
351 Truvia A sweetener blend of erythritol, rebiana, and natural flavors (likely MSG or another excitotoxin). 0 industrial avoid
352 Turbinado Sugar After the sugarcane is pressed to extract the juice, the juice is then boiled, cooled, and allowed to crystallize into granules (like sucanat). Next, these granules are refined to a light tan color by washing them in a centrifuge to remove impurities and surface molasses. Turbinado is lighter in color and contains less molasses than both rapadura and sucanat. Also called Raw Sugar. See sucrose 65 fructose avoid
353 TwoSweet A blend of a blend of maltitol, acesulfame potassium and neotame, by Sweetener Solutions. Very Toxic! chemical avoid
354 Ultra-Lite Maltodextrin Low-calorie crystalline maltodextrin by Corn Products US. 150 industrial avoid
355 Unidex Dextrose Commercial sweetener with large particle size and outstanding flowability, made by Corn Products US. See dextrose 100 industrial avoid
356 Vanilla Sugar Cane sugar (sucrose) that is flavored with vanilla. 65 fructose avoid
357 Whey-Low A sweetener blend of fructose and lactose monohydrate from whey. 12 fructose avoid
358 Xagave Organic agave salmiana nectar - white agave (high level of fructose like any other agave product) and inulin derived from agave tequilana - blue agave(12% volume). This product is different because of its inulin content but still 12% is not enough to still suggest avoiding this product like the plague. 30 fructose avoid
359 Xanthan Gum A polysaccharide, derived from the bacterial coat of Xanthomonas campestris, used as a food additive and rheology modifier, commonly used as a food thickening agent (in salad dressings, for example) and a stabilizer (in cosmetic products, for example, to prevent ingredients from separating). It is produced by the fermentation of glucose, sucrose, or lactose by the Xanthomonas campestris bacterium. After a fermentation period, the polysaccharide is precipitated from a growth medium with isopropyl alcohol, dried, and ground into a fine powder. Later, it is added to a liquid medium to form the gum. One of the most remarkable properties of xanthan gum is its ability to produce a large increase in the viscosity of a liquid by adding a very small quantity of gum, on the order of one percent. In most foods, it is used at 0.5%, and can be used in lower concentrations. The most common side effects of xanthan gum are gas and bloating because it is not digested normally by the body. Leaving it to ferment in the intestines. 0 industrial avoid
360 Xtend-Isomaltulose Cargill low glycemic Isomaltulose commercial sweetener 32 industrial avoid
361 Xtend-Sucromalt A full-calorie sweetener syrup that is a complex mixture of saccharides, which is produced from sucrose and a hydrolysate of starch by an enzymatic reaction. Offered by Cargill. industrial avoid
362 Xylitol, Pure Pure Xylitol is a Polyol sweetener that is not patentable and is available from many vendors. Xylitol has 30% fewer calories than sugar. Too much Xylitol, more than 25 grams (2 Tablespoons) per day can give you diarrhea. Xylitol is very bad for dogs. It can be economical and can be used cup for cup like sugar. Look for Organic Non-GMO Xylitol. 13 polyol avoid
363 Xylitol Blend Honey Xylitol, water, honey flavor, xanthan gum, citric acid, sorbic acid (preservative), and caramel coloring. Too many artificial ingredients. chemical avoid
364 Xylitol Plus A blend of Xylitol from GMO Corn, stevia extract reb A, and silica by Now Foods. 8 polyol avoid
365 XYLOGEM Crystalline Xylitol, is a low calorie, low glycemic polyol measured cup for cup like sugar. Other undisclosed polyols are in this blend. By Corn Products US. industrial avoid
366 XYLOGEM Performance This sweetener blend combines Xylitol with other polyols and/or sweeteners at a lower cost. Corn Products US. industrial avoid
367 Xylose A sugar first isolated from wood, and named for it. Xylose is classified as a monosaccharide of the aldopentose type, which means that it contains five carbon atoms and includes an aldehyde functional group. It is the precursor to hemicellulose, one of the main constituents of biomass. It is a reducing sugar. Xylose is mostly not metabolised by humans. It is absorbed and secreted from the kidneys. It is antibacterial and antifungal and contains natural healing agents. 7 natural low glycemic mostly ok
368 Yacon Syrup and Powder a perennial plant traditionally grown in the Northern and Central Andes from Ecuador to Argentina for its crisp, sweet-tasting tuberous roots. The texture and flavour are very similar to jicama mainly differing in that yacon has some slightly sweet resinous and floral (similar to violet) undertones to its flavor. This flavoring is probably due to a sweet substance called inulin, as replicates the sweet taste found in the roots of elecampane, which also contains this substance. Another name for the yacon is Peruvian ground apple. The tuber is composed mostly of water and fructo-oligosaccharides, which are indigestible by humans. 0 natural low glycemic mostly ok
369 Yellow Sugar Often called golden sugar, this sugar is yellow in color and is usually made from corn. refined high glycemic avoid
370 Yinnie Syrup See rice syrup 25 refined low glycemic a little ok
371 Zerose This is Cargill’s brand of Erythritol. 0 industrial avoid
372 ZSweet A sweetener that can be used cup for cup like sugar, made from non-GMO erythritol, stevia extract reb A, and natural flavors (red flag - likely MSG). 0 polyol avoid
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