A Spoon Full Of Sugar- Not Saccharin!

Although the below article is in relation to weight loss, I think it's important that we all consider what artificial sweeteners do to our bodies. Women especially drink diet soda and use chemically manufactured products every day and it is BAD for you! Think twice before you skimp on calories and load on chemistry.

A Purdue University study found that artificial sweeteners might actually foster weight gain by confusing the body in a way that makes it harder to burn calories. In the study, one group of rats were fed yogurt sweetened with glucose, a simple sugar with the same calories as table sugar. Another group received yogurt with saccharin. The saccharin group went on to consume more calories, gain more weight and put on more body fat. Other artificial sweeteners such as aspartame, sucralose and acesulfame K could have similar effects, the study said. The findings come on the heels of a separate study that linked diet soda consumption to an increased likelihood of metabolic syndrome -- a combination of risk factors for cardiovascular disease and diabetes that include abdominal obesity, high cholesterol and blood glucose levels, and high blood pressure. When humans prepare to eat, their metabolism revs up and body temperature rises. The Purdue study found that the rats used to the saccharin had a smaller rise in body temperature after eating a sweet, high-calorie meal because their bodies were expecting fewer calories. Study authors Susan Swithers and Terry Davidson said they think this response both led to overeating and made it harder to burn off sweet-tasting calories.

The research might explain why other studies about the effects of artificial sweeteners on weight have largely been inconclusive, Swithers said. It might also explain in part why obesity has risen in parallel with use of such sweeteners. People can still count calories to regulate intake and body weight, Swithers said, although she acknowledged that it requires more conscious effort than consuming inherently low-calorie foods.The findings were published the February issue of Behavioral Neuroscience, which is published by the American Psychological Association.