Are Sugar Substitutes Worth the Tradeoff? KNOW THE FACTS ABOUT ARTIFICIAL SWEETENERS
The U.S. market for soda is worth over $200 billion, fueled by the average American’s annual consumption of nearly 40 gallons of soft drinks — including diet soda. While staying hydrated is good, sending lots of chemical sweeteners into our digestive tracts may not be. Concern for serious health issues started in the early 1970s when scientists linked cyclamate and saccharine, popular synthetic sweeteners, to cancer. Congress banned cyclamate but wouldn’t ban saccharine. More recent studies determined that obesity is related to many types of cancer, and obese people are more likely to consume lots of diet soda. Similarly, high blood pressure, diabetes, and strokes are more likely due to underlying health issues like excessive weight than consuming artificial sweeteners. In the last decade, more natural sugar alternatives have become available, like stevia, agave, monk fruit, and allulose. Diet soda manufacturers have yet to incorporate these into their soft drinks, but they are experimenting. The Coca-Cola Company uses stevia along with erythritol (another new sugar substitute) in its Vitamin Water Zero.
Artificial sweeteners do provide some benefits, including fewer cavities, lower blood sugar, and less weight gain. However, some people still suffer side effects from drinking diet soda. The sugar alcohols in diet sodas are linked to intestinal distress, and one scientist points to a potential link between laboratory-created sweeteners and inflammatory bowel disease (IBD). The importance of our stomach’s microbiome is new to science, and all impacts are under intense scrutiny.
Sugar-free beverages may be a better choice than sugar-infused drinks because they don’t cause insulin spikes, but the Mayo Clinic warns that frequent consumption of any type
of sweetened drink can become habit-forming, making it hard to return to drinking plain water, which is the optimal choice for health. As with most food trends, we should be informed, listen to our bodies, and make wise choices about what we drink and eat.
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Ingredients • 4 tbsp vegetable oil, divided • 2 tsp fresh chopped ginger root, divided • 2 cloves garlic, crushed • 1 tbsp cornstarch • 1 small head broccoli, cut into florets GINGER VEGGIE STIR FRY Inspired by AllRecipes.com
I can’t tell you how excited I am to know that we’re leaving you in the good hands of great dentists who are caring and kind. I have no doubt you’ll welcome Dr. Lew and Dr. Seon as family with the same warmth you’ve always shown Mindy and me. They are a wonderful addition to Malone, and I know they will do great things for you. Please take a moment to read their greeting to you inside this newsletter. I have always loved being a dentist, and every day spent in my practice was a privilege and pleasure. Thank you from the bottom of my heart for your years of trust in our services and support for everything Mindy and I
• 3/4 cup julienned carrots • 1/2 cup snow peas • 1/2 cup halved green beans • 3 tbsp water • 2 tbsp soy sauce • 1/4 cup chopped onions • 1/2 tsp salt
have accomplished. Most of all, thank you for giving us the honor of building a business where people came in as patients and left as friends. –Dr. Kevin Poupore
Directions 1. In a large bowl, mix 2 tbsp vegetable oil, 1 tsp ginger, garlic, and cornstarch. 2. Add broccoli, carrots, snow peas, and green beans, and toss lightly. 3. Heat the remaining oil in a large skillet or wok over medium heat. Add the vegetables and cook for 2 minutes. 4. Stir in water and soy sauce. Add onion, salt, and the remaining ginger; cook and stir until the vegetables are crisp and tender.
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