WEBVTT 00:00:30.440 --> 00:00:34.259 everybody welcome back it is 2 a .m. and this 00:00:34.259 --> 00:00:36.719 is thoughts if it were you food for thought by 00:00:36.719 --> 00:00:40.240 neogentics now in the last podcast I did cover 00:00:40.240 --> 00:00:42.979 pregnancy and wellness and it was because it 00:00:42.979 --> 00:00:45.299 was mostly because it was Rick it was requested 00:00:45.299 --> 00:00:48.060 but I figured with the information I'm covering 00:00:48.060 --> 00:00:49.979 now it'd be a better time to cover it now than 00:00:49.979 --> 00:00:57.259 later and I did talk about quickly enough illnesses 00:00:57.259 --> 00:00:59.079 that women go through during their pregnancy 00:00:59.079 --> 00:01:02.350 now I'm gonna continue on with the health skills 00:01:02.350 --> 00:01:04.170 that I'm going through right now for those who 00:01:04.170 --> 00:01:07.890 want to diet and keep themselves healthy, but 00:01:07.890 --> 00:01:11.510 I'm gonna go back and cover infections and pregnancy 00:01:11.510 --> 00:01:15.170 as well in a little more depth because I feel 00:01:15.170 --> 00:01:18.310 like it's a very important general topic that 00:01:18.310 --> 00:01:20.730 a lot of women need to know about, okay? Especially 00:01:20.730 --> 00:01:22.810 the ones who already do know but can't remember 00:01:22.810 --> 00:01:25.109 all of it. So anyway, we're gonna continue where 00:01:25.109 --> 00:01:28.230 we left off with sugar. Like, what is it? Is 00:01:28.230 --> 00:01:31.219 it good? Is it bad? You know, there has been 00:01:31.219 --> 00:01:33.140 a lot of media attention recently about sugar 00:01:33.140 --> 00:01:36.799 in our diets, and it affects upon our health. 00:01:37.599 --> 00:01:41.719 So there are so many different types, names, 00:01:41.819 --> 00:01:44.239 and classifications for sugar, and it can be 00:01:44.239 --> 00:01:46.939 hard to relate these claims to our own choices. 00:01:47.599 --> 00:01:51.340 You know, sugar is the name for a group of carbohydrates 00:01:51.340 --> 00:01:54.420 which have a short chain, okay? Just so you know. 00:01:55.120 --> 00:02:00.450 Generally, cyclic structure and... they have 00:02:00.450 --> 00:02:04.650 a sweet taste. However, there are a number of 00:02:04.650 --> 00:02:06.549 other substances that can be used for sweeteners 00:02:06.549 --> 00:02:10.270 in food other than just that. The simplest of 00:02:10.270 --> 00:02:22.750 all the sugars is called monosaccharides, and 00:02:22.750 --> 00:02:25.610 these form the building blocks of the other types 00:02:25.610 --> 00:02:28.090 of carbohydrates. You remember we covered that, 00:02:28.090 --> 00:02:34.479 although Actually, when looked it up, it is monosaccharides. 00:02:36.780 --> 00:02:39.000 They can be found on their own, and they are 00:02:39.000 --> 00:02:41.879 commonly found bonded in pairs to form the rest 00:02:41.879 --> 00:02:45.419 of the range of different sugars, okay? There 00:02:45.419 --> 00:02:48.080 are three common monosaccharides. There's glucose, 00:02:48.280 --> 00:02:51.780 like I covered before, fructose, and galactose. 00:02:52.280 --> 00:02:55.719 Yeah, I know, they sound weird. Known sometimes 00:02:55.719 --> 00:02:58.599 as dextrose, glucose is the primary energy source 00:02:58.599 --> 00:03:03.479 for our biological organisms. Fructose is, or 00:03:03.479 --> 00:03:06.340 a fruit sugar, is the sweetener and most water 00:03:06.340 --> 00:03:09.060 -soluble of all the sugars, being about 1 .7 00:03:09.060 --> 00:03:11.000 times sweeter than table sugar, and is found 00:03:11.000 --> 00:03:13.699 mainly in fruit. The other one is galactose, 00:03:13.759 --> 00:03:16.340 does not commonly occur in its free source, but 00:03:16.340 --> 00:03:19.219 it can be found in peas and other legumes. So 00:03:19.219 --> 00:03:22.020 it's less sweeter than the others, but it's just 00:03:22.020 --> 00:03:37.460 as good. Okay, and with that being said Most 00:03:37.460 --> 00:03:40.020 of the common sugars that we eat are known as 00:03:40.020 --> 00:03:44.680 disaccharides or this Yeah, disaccharides because 00:03:44.680 --> 00:03:49.080 they are a mixture of two or more monosaccharides 00:03:49.080 --> 00:03:53.099 Factors like how sweet they are how fast they 00:03:53.099 --> 00:03:55.400 get absorbed and how they affect our bodies depends 00:03:55.400 --> 00:03:59.860 largely on which two are combined of the monosaccharides 00:03:59.860 --> 00:04:05.150 so Common combinations of monosaccharides would 00:04:05.150 --> 00:04:08.650 be one of them is sucrose. That is the sugar 00:04:08.650 --> 00:04:13.430 we use in our homes to add to drinks or for baking, 00:04:13.830 --> 00:04:17.329 whether granulated, castor, which would be superfined, 00:04:17.509 --> 00:04:21.829 or icing, which would be powdered sugar. It's 00:04:21.829 --> 00:04:25.269 form of glucose and fructose molecules combined. 00:04:25.310 --> 00:04:27.990 That's basically what it is. Although sucrose 00:04:27.990 --> 00:04:32.500 is found in many mini plants only sugar cane 00:04:32.500 --> 00:04:36.259 grown in tropical climates and sugar beets grown 00:04:36.259 --> 00:04:38.779 in colder regions contain sufficient quantities 00:04:38.779 --> 00:04:43.399 to make extract actually viable so next is inverted 00:04:43.399 --> 00:04:46.259 sugar it's similar to sucrose but with while 00:04:46.259 --> 00:04:48.680 the glucose and fructose molecules are bond together 00:04:48.680 --> 00:04:52.699 in sucrose they both they're both free and inverted 00:04:52.699 --> 00:04:56.370 sugar okay This makes inverted sugar taste significantly 00:04:56.370 --> 00:04:59.370 sweeter than sucrose, but not necessarily healthier. 00:05:00.230 --> 00:05:06.290 Golden syrup, or trickle, or trickly, however 00:05:06.290 --> 00:05:10.189 you wish to pronounce it. These are a by -product 00:05:10.189 --> 00:05:15.449 sugar, refined, and they're a mixture of inverted 00:05:15.449 --> 00:05:20.750 sugars and sucrose. It's thick, it's amber -colored, 00:05:21.410 --> 00:05:24.389 known as what they call light syrup. and while 00:05:24.389 --> 00:05:31.870 it is darker while um treacle is darker it has 00:05:31.870 --> 00:05:34.790 a more distinctive flavor than golden syrup okay 00:05:34.790 --> 00:05:40.470 next would be brown muscovado barbados molasses 00:05:40.470 --> 00:05:44.100 demedira turbinado sugar All of them are different 00:05:44.100 --> 00:05:46.639 types of sugar. These sugars are essentially 00:05:46.639 --> 00:05:49.779 the same as the white sugar or sucrose, but are 00:05:49.779 --> 00:05:52.519 either less refined so that the molasses component 00:05:52.519 --> 00:05:54.759 of the sugar cane extracted has not been entirely 00:05:54.759 --> 00:05:58.459 removed, or refined by white sugar with molasses 00:05:58.459 --> 00:06:02.439 added back into it. They are all brown in color 00:06:02.439 --> 00:06:05.600 and have a caramel flavor. The degree of both 00:06:05.600 --> 00:06:07.839 depending on how much molasses is in the final 00:06:07.839 --> 00:06:10.519 product is to be determined. Nutritionally though, 00:06:10.680 --> 00:06:13.470 brown sugars have very, very little difference 00:06:13.470 --> 00:06:27.889 for white sugar. Moving on to the next one, lactose, 00:06:28.230 --> 00:06:32.129 is the sugar found in milk. Although all infant 00:06:32.129 --> 00:06:35.009 mammals can tolerate lactose, only humans carry 00:06:35.009 --> 00:06:39.129 this ability to maturity. Even so, this trait 00:06:39.230 --> 00:06:41.629 is generic and it varies between individuals 00:06:41.629 --> 00:06:45.389 and races around about maybe five percent of 00:06:45.389 --> 00:06:49.009 north europeans and 90 percent of some africans 00:06:49.009 --> 00:06:51.970 and asian countries are lactose intolerant okay 00:06:51.970 --> 00:06:54.870 they suffer bloat and abdominal pains if they 00:06:54.870 --> 00:06:57.110 adjust milk or any kind of milk products this 00:06:57.110 --> 00:07:00.250 is not to say that they all are that way just 00:07:00.250 --> 00:07:03.470 scientifically speaking it's been proven that 00:07:03.470 --> 00:07:07.290 it's around that much but currently it may be 00:07:07.290 --> 00:07:11.350 a lot less Next is maltose. It's mostly found 00:07:11.350 --> 00:07:15.769 in germinating grains, particularly barley, and 00:07:15.769 --> 00:07:20.230 is less sweet than glucose, fructose, and sucrose. 00:07:20.670 --> 00:07:23.649 Maltose consists of two different glucose molecules 00:07:23.649 --> 00:07:27.069 bound together, usually the same. High fructose 00:07:27.069 --> 00:07:34.569 corn syrup, on the other hand, HFCS, is a sugar 00:07:34.569 --> 00:07:36.829 replacement that is slightly sweeter than sucrose. 00:07:37.100 --> 00:07:42.259 In Europe, it is known as glucose fructose syrup, 00:07:43.800 --> 00:07:47.160 or isoglucose. It is an inverted sugar produced 00:07:47.160 --> 00:07:49.939 from corn and maize starch. And although the 00:07:49.939 --> 00:07:51.939 production process is quite lengthy, the sweetener 00:07:51.939 --> 00:07:54.579 is much cheaper to produce than regular sugar 00:07:54.579 --> 00:07:57.480 and is produced as a liquid. So it is easier 00:07:57.480 --> 00:08:02.160 to blend with other food stuff. It is generally 00:08:02.160 --> 00:08:06.980 used in its HFCS. 55 form containing about 55 00:08:06.980 --> 00:08:09.759 percent fructose and 45 percent glucose you've 00:08:09.759 --> 00:08:11.360 heard most people have heard of this but don't 00:08:11.360 --> 00:08:14.000 know what it means and it's found extensively 00:08:14.000 --> 00:08:18.060 in processed food soda drinks in the US although 00:08:18.060 --> 00:08:20.839 it is less widespread in Europe okay typically 00:08:20.839 --> 00:08:23.600 only Americans do this I don't know why next 00:08:23.600 --> 00:08:26.139 is the natural sweet natural sweeteners are sugar 00:08:26.139 --> 00:08:28.860 -based natural products you know used from both 00:08:28.860 --> 00:08:31.720 their sweetness I'm sorry they're used for both 00:08:31.720 --> 00:08:34.399 their sweetness and their flavors One of the 00:08:34.399 --> 00:08:36.279 most commonly known ones is honey. It's produced 00:08:36.279 --> 00:08:39.179 by bees. It's probably the first substance to 00:08:39.179 --> 00:08:43.419 be added to any food to make them sweeter. The 00:08:43.419 --> 00:08:45.600 flavor of the honey, though, depends largely 00:08:45.600 --> 00:08:48.620 on the species of pollen that's collected by 00:08:48.620 --> 00:08:50.879 the bees in addition to being used as a sweetener. 00:08:51.200 --> 00:08:53.379 Honey is also, and this is a good thing for a 00:08:53.379 --> 00:08:56.220 lot of people, it has antiseptic qualities. It 00:08:56.220 --> 00:08:58.580 contains mostly fructose and glucose in it, though, 00:08:58.679 --> 00:09:01.409 however. Next is the natural maple syrup it comes 00:09:01.409 --> 00:09:03.710 from the sap of a maple tree slightly less sweet 00:09:03.710 --> 00:09:07.350 and it more runny than honey It's mainly consists 00:09:07.350 --> 00:09:10.850 of sucrose. That's what makes it what it is Okay, 00:09:11.289 --> 00:09:13.129 I'm gonna stop here for a second. I'm gonna take 00:09:13.129 --> 00:09:15.090 a short break and then I'm gonna come back talking 00:09:15.090 --> 00:09:17.450 about rice malt syrup for those who don't know 00:09:17.450 --> 00:09:34.139 what that is Now we're back. A rice malt syrup. 00:09:35.279 --> 00:09:37.200 It's also known as brown rice syrup. Yes, you 00:09:37.200 --> 00:09:40.080 can make syrup out of rice. It's made from the 00:09:40.080 --> 00:09:43.240 fermented cooked rice, and it consists mainly 00:09:43.240 --> 00:09:47.659 of maltose and glucose. Rice malt syrup is more 00:09:47.659 --> 00:09:50.600 calorific and less sweet than sugar, and has 00:09:50.600 --> 00:09:54.019 been reputed to be basically the higher than 00:09:54.019 --> 00:09:59.539 desirable. How do I put this? It has higher than 00:09:59.539 --> 00:10:02.679 desirable arsenic levels. It contains higher 00:10:02.679 --> 00:10:05.639 levels of maltose than furtose and glucose. So 00:10:05.639 --> 00:10:11.220 it's not exactly the most healthy of them all, 00:10:11.399 --> 00:10:15.480 but it does taste fairly good. Agave nectar, 00:10:15.720 --> 00:10:17.480 which is becoming more and more popular nowadays, 00:10:17.980 --> 00:10:22.120 is made from the sap of the agave plant and semantically 00:10:22.120 --> 00:10:25.940 processed into a syrup. It is very high in fructose, 00:10:26.340 --> 00:10:30.100 about maybe approximately 85%, and therefore 00:10:30.100 --> 00:10:33.899 it's very, very sweet. It does not have an identifiable 00:10:33.899 --> 00:10:36.320 flavor like honey and maple syrup, so it kind 00:10:36.320 --> 00:10:39.480 of tastes like, well, let's put it this way, 00:10:39.519 --> 00:10:41.539 it's not as bad as casserole oil. For those who 00:10:41.539 --> 00:10:45.299 know what that is, I know all too well. Next 00:10:45.299 --> 00:10:48.399 are non -sugar sweeteners. Sugar are not the 00:10:48.399 --> 00:10:50.940 only sweet -tasting substances we can use in 00:10:50.940 --> 00:10:53.480 our food. There are a number of other sweeteners 00:10:53.480 --> 00:10:56.059 that are originally used. They can either be 00:10:56.059 --> 00:10:59.440 natural in origin, coming from a plant's extract, 00:11:00.019 --> 00:11:04.960 for example, or artificially synthesized solely 00:11:04.960 --> 00:11:08.340 for their role as a sweetener. One of those everyone 00:11:08.340 --> 00:11:11.240 knows pretty well is stevia. It's the extract 00:11:11.240 --> 00:11:14.480 from the stevia rebundia plant. It's used to 00:11:14.480 --> 00:11:16.279 produce an artificial sweetener, so it's not 00:11:16.279 --> 00:11:18.220 exactly as healthy as the others because of the 00:11:18.220 --> 00:11:20.460 way it's processed, but it still tastes really, 00:11:20.460 --> 00:11:22.620 really good and it is 100 % natural, so it's 00:11:22.620 --> 00:11:25.379 actually healthier by far than processed sugar. 00:11:26.080 --> 00:11:28.659 The sweetness is processed by a group of chemicals 00:11:28.659 --> 00:11:35.320 called glycosides and is used up to 150... it's 00:11:35.320 --> 00:11:39.519 basically... 150 times sweeter than sugar. And 00:11:39.519 --> 00:11:42.320 different manufacturers extract and purify this 00:11:42.320 --> 00:11:44.220 stevia plant in different ways, which leads to 00:11:44.220 --> 00:11:46.019 the slightly different products that we have 00:11:46.019 --> 00:11:48.559 and some of them having a more pronounced and 00:11:48.559 --> 00:11:51.080 slightly bitter aftertaste, like the liquid stevia. 00:11:51.120 --> 00:11:54.620 I don't recommend that. Next would be sugar alcohols. 00:11:54.799 --> 00:11:57.120 Yeah, you heard me right. They're derived from 00:11:57.120 --> 00:11:59.899 plants. Sugar alcohols are sweeteners that are 00:11:59.899 --> 00:12:02.480 related to sugars but have fewer calories because 00:12:02.480 --> 00:12:05.480 they are not fully metabolized. As they have 00:12:05.480 --> 00:12:07.700 less effect on the blood sugar levels, but can 00:12:07.700 --> 00:12:09.860 have a laxative effect if they are taken in large 00:12:09.860 --> 00:12:34.649 amounts, sugar alcohols include... all sound 00:12:34.649 --> 00:12:37.049 great and all, they're actually really, really, 00:12:37.049 --> 00:12:40.450 really not good in high quantities, okay? Interesting 00:12:40.450 --> 00:12:42.950 enough, sugar alcohols are often found in products 00:12:42.950 --> 00:12:45.389 labeled sugar -free and no sugar added, like 00:12:45.389 --> 00:12:47.710 your diet sodas and such. This is why a lot of 00:12:47.710 --> 00:12:50.570 people don't recommend them, because they're 00:12:50.570 --> 00:12:52.710 not actually as healthy as they're portrayed 00:12:52.710 --> 00:13:19.080 to be. Alright? Next on our list would be the 00:13:19.080 --> 00:13:22.620 artificial sweeteners. They're low or zero calorie 00:13:22.620 --> 00:13:25.940 products often used instead of sugar to sweeten 00:13:25.940 --> 00:13:28.340 foods and or drinks. They're not just used in 00:13:28.340 --> 00:13:31.299 so -called diet foods. Notice I said so -called 00:13:31.299 --> 00:13:34.659 since many, many regular ready -made meals and 00:13:34.659 --> 00:13:36.860 other products also contain artificial sweeteners. 00:13:37.139 --> 00:13:39.120 Now this brings up this question and it's still 00:13:39.120 --> 00:13:41.100 under the topic of our sugars. What are sugars 00:13:41.100 --> 00:13:44.039 and are they healthy for you? Are artificial 00:13:44.039 --> 00:13:47.700 sweeteners safe? There have been... a lot of 00:13:47.700 --> 00:13:49.679 debate and research and controversy around this 00:13:49.679 --> 00:13:52.500 topic about the safety of them. Let's put it 00:13:52.500 --> 00:13:54.500 this way, the U .S. National Cancer Institute 00:13:54.500 --> 00:13:58.379 and the Cancer Research Unit in the UK currently 00:13:58.379 --> 00:14:00.980 state that there is no evidence that artificial 00:14:00.980 --> 00:14:04.720 sweeteners can cause cancer in humans and they 00:14:04.720 --> 00:14:07.139 must all undergo rigorous testing before being 00:14:07.139 --> 00:14:08.860 licensed to even be used in food in the first 00:14:08.860 --> 00:14:12.860 place. So... Keeping that in mind, you should 00:14:12.860 --> 00:14:14.600 still stay up to date with the current research 00:14:14.600 --> 00:14:17.100 into health effects of artificial sweeteners 00:14:17.100 --> 00:14:19.120 to make your own decision as to whether or not 00:14:19.120 --> 00:14:22.139 you really want to eat them at all. And one of 00:14:22.139 --> 00:14:25.200 the well -known ones is aspartame. It's a low 00:14:25.200 --> 00:14:27.700 -calorie artificial sweetener based on joining 00:14:27.700 --> 00:14:32.500 the protein amino acids, aspartic acid, and phenylene 00:14:32.500 --> 00:14:37.179 together. Aspartame is also one of the most common 00:14:37.179 --> 00:14:41.470 sweeteners and is still Uh, that way today, it's, 00:14:41.470 --> 00:14:44.309 uh, sold under a variety of trade names, including 00:14:44.309 --> 00:14:49.190 NutraSweet, Equal, Spoonful, Equal Measure, Kanderol, 00:14:49.509 --> 00:14:52.669 Bonivia, Aminosweet, and Natrasweet, if you've 00:14:52.669 --> 00:14:54.970 heard of any of those. It has been the subject 00:14:54.970 --> 00:14:56.809 of a number of health scares and has been linked 00:14:56.809 --> 00:14:59.870 with brain tumors, leukemia, uh, lymphonomia, 00:15:00.110 --> 00:15:02.149 migraines, and a number of other things, but, 00:15:02.429 --> 00:15:05.279 um... However, after a number of reviews, for 00:15:05.279 --> 00:15:08.019 example, by the US National Cancer Institute, 00:15:08.080 --> 00:15:11.179 like I said before, back in 2006, and the European 00:15:11.179 --> 00:15:14.639 Food Safety Authority back in 2013, we don't 00:15:14.639 --> 00:15:16.919 have any actual evidence that this is true. And 00:15:16.919 --> 00:15:19.379 the acceptable daily intake is set at 100 times 00:15:19.379 --> 00:15:21.360 lower than the amount that might actually cause 00:15:21.360 --> 00:15:24.539 health concerns from laboratory studies. It's 00:15:24.539 --> 00:15:28.370 basically about 40... milligrams per kilo of 00:15:28.370 --> 00:15:30.450 your body weight. Just convert that to pounds. 00:15:31.049 --> 00:15:36.289 An example of that would be 75 kilograms is about 00:15:36.289 --> 00:15:40.889 165 pound adult. It equates to somewhere in the 00:15:40.889 --> 00:15:44.750 region of 19 cans of diet soda or 363 sweetener 00:15:44.750 --> 00:15:47.710 tablets a day if you actually eat that. I don't 00:15:47.710 --> 00:15:50.690 recommend it. So we'll take a short break and 00:15:50.690 --> 00:16:01.000 then I'll talk about the last four of them. Alright, 00:16:01.120 --> 00:16:05.960 and we're back. Next is Saccharin, S -A -C -C 00:16:05.960 --> 00:16:11.059 -H -A -R -I -N. It was discovered in, I do believe, 00:16:11.279 --> 00:16:14.019 1879. It was the first artificial sweetener. 00:16:15.279 --> 00:16:18.059 Sold as, and you'll probably recognize this, 00:16:18.299 --> 00:16:23.320 sweetenlo or sucron. It is up to 300 times sweeter 00:16:23.320 --> 00:16:27.340 than sugar, although some find it... has a slightly 00:16:27.340 --> 00:16:30.240 bitter and metallic aftertaste. It's used in 00:16:30.240 --> 00:16:32.820 products including foodstuffs, drinks, chewing 00:16:32.820 --> 00:16:35.460 gum, toothpaste, lip gloss, and vitamins. That's 00:16:35.460 --> 00:16:38.360 why they taste the way they do. But to keep that 00:16:38.360 --> 00:16:40.480 in mind, you're not supposed to be eating and 00:16:40.480 --> 00:16:42.360 swallowing chewing gum, toothpaste, or lip gloss. 00:16:42.799 --> 00:16:47.019 The vitamins... okay. It was suspected of causing 00:16:47.019 --> 00:16:50.440 bladder cancer back in 1970, but since then it's 00:16:50.440 --> 00:16:52.919 been disproved. Actually, it was disproved back 00:16:52.919 --> 00:16:57.240 in 1999. That's when they reevaluated it, but 00:16:57.240 --> 00:17:00.919 it's been concluded that it does not have a possible 00:17:00.919 --> 00:17:04.480 human carcinogen in it. However, the acceptable 00:17:04.480 --> 00:17:07.900 daily intake is five milligrams per kilo of body 00:17:07.900 --> 00:17:11.380 weight, and we already covered that. Next is 00:17:11.380 --> 00:17:16.200 Sucralose. It was discovered also in 1996. It's 00:17:16.200 --> 00:17:18.480 much sweeter than both saccharin and aspartame 00:17:18.480 --> 00:17:22.259 and is more heat stable. It is solid under the 00:17:22.259 --> 00:17:25.450 brand name Splenda. Zerocal, if you've heard 00:17:25.450 --> 00:17:30.950 of that. Sucrana, Sucreplus, Candies, Cochrane, 00:17:31.569 --> 00:17:34.670 and Novello. It's only acceptable daily. It'll 00:17:34.670 --> 00:17:38.990 take its 15 milligrams per kilo also. The next 00:17:38.990 --> 00:17:44.089 is Aesopame K. It is often used blended with 00:17:44.089 --> 00:17:47.230 sucralose to decrease the bitter aftertaste of 00:17:47.230 --> 00:17:49.390 aspartame in a range of low calorie foods and 00:17:49.390 --> 00:17:51.549 drinks. And for this one, it's nine milligrams 00:17:51.549 --> 00:17:55.180 per kilo of body weight. as the recommended amount 00:17:55.180 --> 00:17:58.299 to eat. Next and last on my list is Neotain. 00:17:58.680 --> 00:18:01.900 It was approved by the FDA back in 2002 and made 00:18:01.900 --> 00:18:05.839 by NutriSleep. Neotain is a derivative of Aspartame. 00:18:06.200 --> 00:18:08.880 It is, however, much sweeter than Aspartame and 00:18:08.880 --> 00:18:13.359 is therefore used at much lower levels. As all 00:18:13.359 --> 00:18:16.259 sweeteners, there is a controversy over its safety. 00:18:16.420 --> 00:18:20.160 However, again, the consumer adversity. Advocacy 00:18:20.160 --> 00:18:24.500 Group Center for Science in the Public Interest 00:18:24.500 --> 00:18:28.339 has ranked it as safe so That's one of the things 00:18:28.339 --> 00:18:30.759 that you don't have to worry about So with that 00:18:30.759 --> 00:18:32.700 being said I've pretty much covered everything 00:18:32.700 --> 00:18:35.220 I can about sugars and whether or not they're 00:18:35.220 --> 00:18:38.099 healthy food Like I said in the last episode 00:18:38.099 --> 00:18:42.039 I did cover pregnancy and wellness so with that 00:18:42.039 --> 00:18:43.640 hopefully you'll know what sugars you can and 00:18:43.640 --> 00:18:47.019 cannot eat Again, thank you for listening and 00:18:47.019 --> 00:18:50.660 tune in next time as we will cover sugars and 00:18:50.660 --> 00:18:53.859 your diet. We'll go a little more in depth on 00:18:53.859 --> 00:18:54.140 sugar.