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+<br>Zero calories - and totally natural. But is the 'miracle' new sugar substitute too good to be true? You may not know it yet, but a quiet revolution is taking place on our supermarket shelves. After years of research and testing, scientists think they’ve found a natural sugar substitute that has zero calories, zero carbohydrates and won’t raise [GlycoMode blood sugar formula](https://spd.link/maybellet0) sugar levels. The ‘miracle’ ingredient,  [https://www.procutvinyl.co.uk/index.php?route=journal3/blog/post&journal_blog_post_id=1](https://www.procutvinyl.co.uk/index.php?route=journal3/blog/post&journal_blog_post_id=1) stevia, is between 250 and 300 times sweeter than sugar, and so by adding it to foods and drinks, manufacturers can drastically reduce the calorie content. You may well already have had some. Look on the label of a can of Sprite and you’ll notice stevia in the ingredients - that’s why it’s now 30 per cent lower in sugar. You can also buy Truvia, a sweetener made from stevia manufactured by Silver Spoon, and stevia as a powder to add to drinks or cereals, not to mention stevia chocolate bars and yoghurts. Sugar substitutes are, of course, nothing new - artificial sweeteners such as aspartame, saccharin and sucralose, made from amino acids and chemicals - have been around for more than 40 years.<br>
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+<br>But while these have been approved by regulatory bodies and are widely considered safe, many consumers remain suspicious of them. Food and drink manufacturers are all too aware of this, and have invested millions of pounds into finding a natural alternative to sugar. The hope is to have what’s known as a ‘clean label’ - an ingredients list free of E-numbers and artificial additives. With sugar widely agreed to be a major cause of our obesity and diabetes epidemic, the drive to find alternatives has added impetus. This month, the World Health Organisation called for people to halve the amount of added sugar in their diet. The concern is that excess sugar in the diet is stored as fat around the liver, leading to weight gain and the development of type 2 diabetes. Some scientists have also suggested sugar acts on the brain in the same way as cocaine. The solution would see a simple switch to sugar alternatives.<br>
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+<br>And many people are doing just that, swapping to ‘natural’ sugar sources, such as honey, in the belief these are healthier. Sales of honey, maple syrup and agave syrup (made from the naturally sweet water in the agave plant) have soared. However, experts unanimously agree these natural sugars are no better for us than regular sugar. ‘They contain very slightly fewer calories, about three per gram compared with four per gram in sugar,’ says Bridget Benelam, a scientist at the British Nutrition Foundation. ‘People like them because they’re natural, but whether there’s any benefit is debatable. And more importantly, the body metabolises these ‘natural’ sugars in the same way. It’s been pointed out that while regular sugar, honey and maple syrup are made up equally of [GlycoMode daily glucose support](http://lieblingsmetropole.de/index.php?title=How_Can_Your_Neighborhood_Nudge_You_Toward_Healthier_Behavior%3F) and fructose, agave syrup is much higher in fructose - and when fructose is metabolised it doesn’t cause an increase in insulin levels.<br>
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+<br>Ask the doctor: Is being so slim putting my health at risk? Instead, it’s taken into the liver, where it is metabolised. But while this may sound a good thing, says Bridget Benelam, ‘it is not a good idea to consume large amounts of fructose, as studies have found excessive amounts may increase the circulation of fatty acids in the [GlycoMode blood sugar formula](https://git.z1.mk/michael5492548), a risk factor for heart disease’. So could stevia be the answer? Its drawback is that some extracts have been found to have a bitter, liquorice-like aftertaste. This means it’s not yet been added to cola drinks; it works in Sprite because lemon flavouring masks it. ‘Stevia is normally used in combination with sugar, to mask its aftertaste,’ says Jack Winkler, former professor of [nutrition policy](https://en.search.wordpress.com/?q=nutrition%20policy) at London Metropolitan University. But stevia is not the only option. Pepsi is said to be working on ‘taste potentiators’, chemicals which have no smell or taste, yet work on the taste buds to enhance the sweet flavour. And in the U.S., a zero-calorie sweetener from the melon-like Chinese monk fruit, 200 to 300 times sweeter than sugar, is being used in products such as drinks and biscuits. Professor Winkler believes such developments could help to improve the sugary British diet. ‘Education isn’t working. We’ve been telling people to ditch the buns and eat broccoli, and all the while we’ve got fatter and fatter. The benefits of switching to sweeteners is borne out in research. Dr Margaret Ashwell, a former government adviser on nutrition, carried out a systematic review of trials.<br>
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+<br>What is this post about? The list of negative effects of [meat consumption](https://www.travelwitheaseblog.com/?s=meat%20consumption) is long. They range from animal suffering over global food distribution considerations to climate change and more. In this post, I want to elaborate on the problematic aspects of eating meat and show how it is possible and easy to switch diets without any loss in quality of life. TLDR; please don’t eat meat - it’s really bad for everyone. I think most people have heard that animals are held in bad conditions, that meat is less effective than other kinds of food on an energy per gram measure, that meat uses a lot of water during production, etc. However, during most of the discussions I personally had, heard or read about the topic there were astonishingly little numbers and weighings involved. To exaggerate - "you are either a Nazi for eating meat" or "you are a Nazi for taking away someone’s freedom to eat meat" is a discourse that I have witnessed way too often.<br>
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