Are sugar substitutes really as good as we would like to believe? There are many “naturally derived” sugars or substitutes such as Truvia, Stevia, Xylitol, and Agave, but how do they interact in the body?
Stevia in its raw form was deemed safe for the human system in small amounts, but the body cannot metabolize Stevia. I used to use Stevia when there was nothing else offered but would also take my digestive enzymes to assure that the useless molecules did not harm my digestive tract. Now that they have altered Stevia and mix it with other harmful ingredients such as erythritol (such as that in Truvia), I prefer raw sugar rather than a substitute sugar.

Just the fact that the word is “substitute” should warn us that the digestive system can’t digest it to make glucose nor can our immune system recognize it or defend us (80% of our immune system is in our digestive tract) and so the body can’t use it for energy.
One of the major manufacturing sources was birch tree scraps where it first originated in Finland many years ago. It is said that a German first used it in the 1800s. Here in the US it many times comes from corn, and remember — our corn is mostly genetically modified. I think you need to know for sure what it comes from and what else is in it or blended with it. Some sugar alcohol may be absorbed better than others, but you certainly would need to get it from outside the US. Manufacturers have gotten very good at blending it with other substitutes.

My two greatest concerns and the reason I do not use it personally nor suggest it is the same as any sugar substitute. First, they take up the place in our cell that is meant for glucose. The problem here is that it has no or too low calories/energy and it in turn affects the health of our cells. For me personally that is enough of a reason to stay away from derivatives. My other concern is the fact that sugar alcohols are not fully broken down by digestion. This means it makes its way to the large intestine and, like other poorly digested sugars or sugar/polysaccharide molecules purposely formulated to be indigestible, will promote the growth of opportunistic microorganisms in the colon. They can leak back out into the blood and cause problems with steroid hormones. They can also move into the small intestine after taking over the large intestines and attack the disaccharides on the villi and render them useless. This promotes IBS, gut permeability and/or dysbiosis.

Please understand that is the case for every sugar substitute.
Agave says it is organic and it is picked in the early part of the day, etc. Their marketing is really good, but not quite true. The big giveaway was that they mention in their marketing it is the same plant as tequila. That got me thinking about how they process tequila! The manufacturers filter the juice and then heat it. This hydrolyzes the carbohydrates into sugar. The tequila in comparison may actually be healthier to the body than processed agave sugar. I say this because this hydrolyzed form is fructose and referred to as inulin. Inulin is a fermented prebiotic type of substitute sugar that cannot be digested, and it goes to the large intestine (intact) and is known to grow or stimulate opportunistic bacteria. Agave sugar substitute is neither organic nor carries the organic seal. It is not showing a high glycemic factor because the glycemic measurements are for glucose only. Agave is mostly fructose. There are some who are using patent fermentation processes and this is where the inulin comes in.

What does this all mean? Gut permeability, metabolic syndrome, glucose intolerance, allergies and it is not good for diabetics. I certainly would not give it to children or actually anyone.

Above all remember that the sweetness of these substitute sugars tricks the body by creating a signal to our system to release insulin. In answer to the signal for a rise in glucose, we over-produce insulin. This can lead to hypoglycemia, metabolic syndrome, hormone dysfunction and weight gain — all this plus gut permeability. There is a cost to our system by the use of sugar substitutes. So if absolutely necessary moderation is the key….and most importantly we need to train our lovely tastebuds in appreciating the NATURAL FLAVORS in foods.