Many products are said to be sugar free, but are they really sugar free?

Sugar-free foods are not sugar-free.

The definition of "sugar-free" in the "Food Nutrition Labeling Management Practice", which came into effect on May 1, 2018, is: the sugar content per 100 grams or 100 milliliters of food.

Why are sugar-free foods sweeter than sugary foods?

In order to please the appetite of people who are "sugar-loving" but can't eat sugar, or who are worried that eating sugar is harmful to their health, businesses have chosen synthetic sweeteners as sweetening**.

Synthetic sweeteners are very sweet, about hundreds of times more than sucrose, and only a little bit is needed to make them very sweet.

Our more common synthetic sweeteners are: saccharin, cyclamate, acesulfame potassium, aspartame, etc.

saccharin: can cause cancer;

Cyclamate and acesulfame potassium: can interfere with our nervous system;

Aspartame: Can cause short-term headaches.

They are harmful to our body, so why are they still used?

It is "harmless" for use in the ranges and doses specified by national standards.

It can save costs for merchants.

Satisfy people's appetite for sweetness.

Although such "sugar-free food" can be "harmless" (sweeteners meet the national standard dosage), it is definitely not "beneficial" to our body and needs to be carefully chosen.

In addition, many "sugar-free foods" do not contain traditional sugars such as sucrose and fructose, but they do contain starch or starch hydrolysates (dextrin, starch syrup, glucose syrup, maltose syrup, etc.). Although they are not simple sugars, they can raise blood sugar just like sugar, which can attract obesity.

So, sugar-free food is not necessarily really sugar-free, learn to read the ingredient list, and don't let the "sugar-free food" signage blind your eyes.

Many products are branded as sugar-free, but are they really sugar-free, but they are aspartame with high sweetness?

Sugar-free actually refers to sweet foods that do not contain white sugar, sucrose but contain sugar alcohols, and are not so high in calories. Its main focus is on the two benefits of low calorie and slow blood sugar rise, such as zero degree cola, extreme speed, sugar-free soda, Xianyu 159 grain drink, etc., which are the main sugar-free drinks.

Most of the "sugar-free foods" on the market today are actually "non-added sucrose foods" or "xylitol foods", but there is no sucrose. Sucrose can cause an increase in blood sugar, but usually in food, in addition to sucrose, it also contains a lot of starch, oil and other substances, which can also cause an increase in blood sugar after eating. Using xylitol instead of sucrose as a sweetener in food can eliminate the rise in blood sugar caused by sucrose.

However, after replacing sucrose with xylitol, the consumption of sucrose is greatly reduced, which is still very effective in stabilizing blood sugar. Honey Futang xylitol on the market can be used as a sweetener.

It does not contain sucrose, that is, white sugar, but contains sugar alcohols and other low-calorie and sweetened alternatives, and you should read the ingredient list when you buy it.