The Sugar Rush-Natural vs. Artificial Part 2

By: Abbie Walker on Aug 9, 2016

In the last post, we discussed the benefits of natural sugars and their qualities. Next, we will look at artificial sugars.

Artificial Sugars, or otherwise known as, artificial sweeteners, are one answer to society’s ever growing problems with obesity and diabetes. These substitutions have been approved to seemingly contribute to weight loss and a low-calorie diet. However, there are a few drawbacks.

 Artificial Sweeteners:

  • Acesulfame K
    • Is also known as acesulfame potassium
    • About 200x sweeter than sugar
    • No calories
    • Can be found in oral hygiene and pharmaceutical products
  • Aspartame
    • About 200x sweeter than sugar
    • It technically has 4 cal per gram, but it is so sweet, the body doesn’t use it so it is considered no calorie
    • Mostly limited to baked goods and dry dessert mixes
  • Neotame
    • 40x sweeter than aspartame which is approx. 8000x sweeter than sugar (that is sweet!)
    • Contributes no calories
  • Saccharin
    • It was discovered over 100 years ago
    • Ranges from 200-700x sweeter than sugar
    • Limited to beverages and tabletop products
  • Sucralose
    • Made from sucrose
    • 600x sweeter than sugar
    • Most heat stable of artificial sweeteners

DSC06097.jpgAccording to some studies, a big concern of artificial sweeteners is that they affect the body’s ability to measure how many calories are being consumed. Also, notice how sweet each of the artificial sweeteners are compared to sugar. There has been some research that states due to the consumption of these highly sweet sugars, natural sugars won’t taste sweet anymore, such as fruit.

Both natural and artificial sugars have their upsides and downsides. They have strong arguments in support of both sides. Which would you use?

Download he nutrition Facts Label Changes Guide


  • Artificial Sweeteners, the Nutrition Source, Harvard T.H.Chan School of Public Health. 2016, Web.
  • Artificial sweeteners: sugar-free, but at what cost? Holly Strawbridge, Former Editor, Harvard Health. Harvard Health Publications, 2015, Web.