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By Jim Earles
Section of article on nutrative sweetner Fructooligosaccharides (FOS)
Fructooligosaccharides (usually abbreviated to FOS) and inulin are terms referring to naturally-occurring, mildly-sweet, indigestible carbohydrates. (FOS is something of an umbrella term for a class of oligosaccharides; inulin is a specific type of FOS. Hereafter, any mention of FOS is meant to include inulin as well, unless otherwise specified.) While the FDA classifies FOS as being only a food ingredient which is usually used as a fat-replacer in low-fat foods, it does have some potential as a sweetening substance. It does not affect blood sugar levels, and so is suitable for diabetics and hypoglycemics.157
FOS is commonly extracted from chicory roots and Jerusalem artichokes (as it occurs in relatively large quantities in these items), but it is also found in onions, leeks, garlic, common artichokes, bananas, rye, barley, dandelion leaves, burdock roots and honey. Some presence of FOS has been noted in over 36,000 plants worldwide, so this is a very partial list.158
FOS is structurally built out of chains of fructose molecules, with the chains ranging from 2 to 60 units long. The number of fructose molecules which are bound together is called the "degree of polymerization," or DP, and it varies according to the plant source, type of climate, time of harvest, and the duration and conditions of post-harvest storage. Naturally occurring sources of FOS generally contain mixtures of various degrees of polymerization, but standardized extracts of FOS generally average at a DP of about 4. Inulin may be standardized to an average DP of 22, which is considered to be long-chain inulin.159
These chains of fructose cannot be broken down by the human digestive system, but they can be broken down and consumed by the bacteria in the digestive tract. For this reason, FOS is considered to be a prebiotic--a substance which provides nourishment for the gastrointestinal flora. Prebiotics, like probiotics (such as live-culture yogurt--substances which actually contain the same bacteria which are the beneficial flora in the human digestive tract), help promote regularity, prevent yeast overgrowth and are beneficial for those with Crohn’s disease, colitis or who are on kidney dialysis. Prebiotics and probiotics are additionally beneficial when taken together.160
The finer point here which is frequently overlooked is that nonspecific extracts of FOS will provide nourishment for friendly bacteria (lactobacilli, bifidobacteria, etc.) and pathogenic bacteria (E. coli, Salmonella, Staphylococcus, Clostridium, etc.) alike, whereas standardized extracts of long-chain inulin will selectively nourish only the friendly flora. It is likely for this reason that some people experience gastric distress after consuming foods containing nonspecific blends of FOS--if one already has a problem with the balance of the intestinal flora, a nonspecific blend of FOS may exacerbate the problem.161
Aside from feeding the bacteria of the digestive tract, all forms of FOS act as dietary fiber. Thus, consumption of FOS may help to shorten fecal transit time, increase fecal bulk and reduces constipation. It has also been shown to reduce both cholesterol and triglyceride levels and may provide improved absorption of minerals such as calcium, magnesium, iron, and phosphate.162
Due to the relatively-low sweetness of FOS and inulin, it is easier to use it for sweetening purposes in combination with another sweet substance. While FOS products are commercially available from different sources, the author recommends an inulin product called Chicolin, from BioQuest Imports International, Inc. (www.greenalive.com/chicolin.html). Chicolin has recommended specifications for blending with stevia to achieve a desirable level of sweetness.
And finally we come to the hodgepodge category of "what is left," a few other sweet plants and herbs that have been and are still being tested for possible use as commercial sweeteners. Just because they have not been commercially utilized doesn’t necessarily mean that one could not attempt to cultivate them and do some personal experimentation. To that end, here is a short list of additional sweet plants by botanical name: Hydrangea macrophylla Seringe var. thunbergii (and other species in this genus), Dioscoreophyllum cumminsii Diels, Capparis masakai Levl, Pentadiplandra brazzeana Baillon, Curculigo latifolia, Lippia dulcis, Rubus suavissimus, Phlomis betonicoides Diels, Polypodium vulgare, Polypodium glycyrrhiza, and Pterocarya paliurus Batal.163 The reader is strongly advised to thoroughly research these plants before attempting to ingest any part(s) of them. Some technical information about all of the plants in this list may be found in the book, Alternative Sweeteners, Third Edition, Lyn O’Brien Nabors (editor).
While even this has not been a complete list of all of the artificial/alternative sweeteners that are available, we have at least touched upon all of the major options currently in use. While we have clearly found some of the sweeteners in use today to be plagued with numerous dangers, there are also many healthful and promising options available to the informed consumer. It is no accident that most of the good options are provided to us by plants and herbs, while most of the bad options have been created in laboratories. Mother Nature clearly did not intend for us to have to suffer from the Sugar-Free Blues.
References
(All web addresses were visited on or before October, 12, 2003)
1. www.eatright.org/Public/GovernmentAffairs/92_adap0598.cfm
2. Ibid
3. www.fda.gov/bbs/topics/ANSWERS/2002/ANS01156.html
4. Alternative Sweeteners, Third Edition. Lyn O’Brien Nabors (editor)
5. www.ecit.emory.edu/ECIT/chem ram/synth/Hodgin.htm
6. www.gnc.com/health_notes/Food_Guide/Non_Nutritive_Artificial_Sweeteners.htm
7. www.eatright.org/Public/GovernmentAffairs/92_adap0598.cfm
8. http://presidiotex.com/bressler/
9. www.btinternet.com/~amcbryan/aspartame/comment1a.htm
10. http://presidiotex.com/bressler/
11. Ibid
12. www.btinternet.com/~amcbryan/aspartame/comment1a.htm
13. Ibid
14. www.aspartamekills.com
15. http://www.dominion-web.com/directory.Top/Society/Issues/Business/
Allegedly_Unethical_Firms/Monsanto
16. www.karinya.com/neotame.htm
17. Fallon, Sally and Enig, Mary G, PhD, Nourishing Traditions, NewTrends Publishing, 2001, Washington, DC.
18. www.aspartamekills.com/lydon.htm
19. www.aspartamekills.com
20. www.aspartamekills.com/lydon.htm
21. www.cfsan.fda.gov/~dms/fdsugar.html
22. www.aspartamekills.com/lydon.htm
23. www.holisticmed.com/aspartame/summary.html
24. http://aspartametruth.com/92symptoms.html
25. www.sweetpoison.com/aspartame-sweeteners.html
26. Webster’s Dictionary of the English Language: Deluxe Encyclopedic Edition. 1991.
27. Alternative Sweeteners, Third Edition. Lyn O’Brien Nabors (editor)
28. www.gnc.com/health_notes/Food_Guide/Non_Nutritive_Artificial_Sweeteners.htm
29. www.finchcms.edu/biochem/walters/sweet/history.html
30. www.ecit.emory.edu/ECIT/chem_ram/synth/Hodgin.htm
31. www.gnc.com/health_notes/Food_Guide/Non_Nutritive_Artificial_Sweeteners.htm
32. www.btinternet.com/~amcbryan/aspartame/comment1a.htm
33. Alternative Sweeteners, Third Edition. Lyn O’Brien Nabors (editor)
34. http://web1.caryacademy.org/chemistry/rushin/StudentProjects/CompoundWebSites
/2001/Saccharin/history.htm
35. Alternative Sweeteners, Third Edition. Lyn O’Brien Nabors (editor)
36. Ibid
37. http://web1.caryacademy.org/chemistry/rushin/StudentProjects/CompoundWebSites
/2001/ Saccharin/BITTERSWEET.htm
38. www.ecit.emory.edu/ECIT/chem_ram/synth/Hodgin.htm
39. www.gnc.com/health_notes/Food_Guide/Non_Nutritive_Artificial_Sweeteners.htm
40. http://web1.caryacademy.org/chemistry/rushin/StudentProjects/CompoundWebSites/2001/
Saccharin/history.htm
41. www.btinternet.com/~amcbryan/aspartame/comment1a.htm
42. http://web1.caryacademy.org/chemistry/rushin/StudentProjects/CompoundWebSites/2001/
Saccharin/BITTERSWEET.htm
43. Ibid
44. www.gnc.com/health_notes/Food_Guide/Non_Nutritive_Artificial_Sweeteners.htm
45. www.ecit.emory.edu/ECIT/chem_ram/synth/Hodgin.htm
46. www.eatright.org/Public/GovernmentAffairs/92_adap0598.cfm
47. www.sweetpoison.com/aspartame-sweeteners.html
48. Ibid
49. www.mercola.com/2000/dec/3/sucralose_dangers.htm
50. www.sweetpoison.com/aspartame-sweeteners.html
51. www.btinternet.com/~amcbryan/aspartame/comment1a.htm
52. www.eatright.org/Public/GovernmentAffairs/92_adap0598.cfm
53. www.sweetpoison.com/aspartame-sweeteners.html
54. www.ecit.emory.edu/ECIT/chem_ram/synth/Hodgin.htm
55. www.archive.hoechst.com/english_3er/publikationen/future/ernaehr/art8.html
56. Alternative Sweeteners, Third Edition. Lyn O’Brien Nabors (editor)
57. www.gnc.com/health_notes/Food_Guide/Non_Nutritive_Artificial_Sweeteners.htm
58. www.archive.hoechst.com/english_3er/publikationen/future/ernaehr/art8.html
59. www.cspinet.org/reports/chemcuisine.htm
60. www.btinternet.com/~amcbryan/aspartame/comment1a.htm
61. www.sweetpoison.com/aspartame-sweeteners.html
62. www.ecit.emory.edu/ECIT/chem_ram/synth/Hodgin.htm
63. Alternative Sweeteners, Third Edition. Lyn O’Brien Nabors (editor)
64. www.mercola.com/2000/dec/3/sucralose_dangers.htm
65. www.finchcms.edu/cms/biochem/walters/sweet/history.html
66. www.mercola.com/2000/dec/3/sucralose_dangers.htm
67. Ibid
68. www.gnc.com/health_notes/Food_Guide/Non_Nutritive_Artificial_Sweeteners.htm
69. www.mercola.com/2000/dec/3/sucralose_dangers.htm
70. Alternative Sweeteners, Third Edition. Lyn O’Brien Nabors (editor)
71. www.splenda.com/page.jhtml?id=splenda/pressctr/pressreleases.inc
72. Ibid
73. www.mercola.com/2000/dec/3/sucralose_dangers.htm
74. Ibid
75. Ibid
76. Ibid
77. Ibid
78. Low-Calorie Sweeteners: Present and Future (from the World Conference on Low-Calorie Sweeteners). Antonietta Corti (editor)
79. www.nutrasweet.com/infocenter/index.asp
80. www.btinternet.com/~amcbryan/aspartame/comment1a.htm
81. www.holisticmed.com/neotame/whatis.html
82. Alternative Sweeteners, Third Edition. Lyn O’Brien Nabors (editor)
83. www.holisticmed.com/splenda/
84. www.finchcms.edu/cms/biochem/walters/sweet/history.html
85. www.gnc.com/health_notes/Food_Guide/Non_Nutritive_Artificial_Sweeteners.htm
86. Alternative Sweeteners, Third Edition. Lyn O’Brien Nabors (editor)
87. www.btinternet.com/~amcbryan/aspartame/comment1a.htm
88. www.fda.gov/bbs/topics/ANSWERS/ANS00155.html
89. Alternative Sweeteners, Third Edition. Lyn O’Brien Nabors (editor)
90. www.foodproductdesign.com/archive/1992/0792DE.html
91. www.btinternet.com/~amcbryan/aspartame/comment1a.htm
92. www.foodproductdesign.com/archive/1992/0792DE.html
93. www.globalsweet.com/polyols.asp
94. www.ketofoods.com/updates/sugaralcohol_article.html
95. www.eridex.com/html/history/html
96. www.eatright.org/Public/GovernmentAffairs/92_adap0598.cfm
97. www.globalsweet.com/HealthyAlternatives.asp#p
98. www.eatright.org/Public/GovernmentAffairs/92_adap0598.cfm
99. www.drgreene.com/21_837.html
100. www.globalsweet.com/HealthyAlternatives.asp#p
101. www.daniscosweeteners.com/dsw/web/dsw/publicsite/presentation/home/
news_and_events/latest_news.html&newspath=/web/dsw/publicsite/content/news/
Stay_Cool_in_the_Summer_Heat.html
102. www.eatright.org/Public/GovernmentAffairs/92_adap0598.cfm
103. www.ketofoods.com/updates/sugaralcohol_article.html
104. www.cspinet.org/foodsafety/labeling_sorbitol.html
105. www.ketofoods.com/updates/sugaralcohol_article.html
106. Alternative Sweeteners, Third Edition. Lyn O’Brien Nabors (editor)
107. www.tagatose.com/whatis.html
108. Alternative Sweeteners, Third Edition, Lyn O’Brien Nabors (editor)
109. Ibid
110. Low-Calorie Sweeteners: Present and Future (from the World Conference on Low-Calorie Sweeteners). Atonietta Corti (editor)
111. www.chemopharma.com/citrosa.htm
112. Information taken from a personal e-mail exchange with Overseal Color, Inc.
113. Alternative Sweeteners, Third Edition. Lyn O’Brien Nabors (editor)
114. Information taken from Wisdom Natural Brands stevia product brochures
115. www.gene.ch/gentech/1998/May-Jul/msg00060.html
116. Wisdom Natural Brands stevia product brochures
117. www.emperorsherbologist.com/steviahist.shtml
118. Alternative Sweeteners, Third Edition. Lyn O’Brien Nabors (editor)
119. Alternative Sweeteners, Third Edition. Lyn O’Brien Nabors (editor)
120. "Lo Han: A Natural Sweetener Comes of Age," Whole Foods, June 2003, by Peilin Guo and Dallas Clouatre.
121. Alternative Sweeteners, Third Edition. Lyn O’Brien Nabors (editor)
122. www.chifaisgourmet.com/CFLoHanpage.htm
123. "Lo Han: A Natural Sweetener Comes of Age," Whole Foods, June 2003, by Peilin Guo and Dallas Clouatre.
124. http://members.shaw.ca/duncancrow/inulin_probiotic.html
125. Alternative Sweeteners, Third Edition. Lyn O’Brien Nabors (editor)
126. http://members.shaw.ca/duncancrow/inulin_probiotic.html
References Corresponding to Better Options Addendum
112- www.overseal.co.uk/talin3.htm
113- Alternative Sweeteners, Third Edition. Lyn O’Brien Nabors (editor)
114- http://science.nasa.gov/newhome/headlines/msad14sep98_1.htm
115- www.dsharma.org/biotech/bitter.htm
116- Information taken from a personal e-mail exchange with Overseal Color, Inc.
117- Alternative Sweeteners, Third Edition. Lyn O’Brien Nabors (editor)
118- www.emperorsherbologist.com/steviahist.shtml
119- Information taken from Wisdom Natural Brands stevia product brochures
120- Alternative Sweeteners, Third Edition. Lyn O’Brien Nabors (editor)
121- www.gene.ch/gentech/1998/May-Jul/msg00060.html
122- Information taken from Wisdom Natural Brands stevia product brochures
123- www.wisdomherbs.com/faq/stevioside.htm
124- Information taken from Wisdom Natural Brands stevia product brochures
125- www.emperorsherbologist.com/steviahist.shtml
126- Alternative Sweeteners, Third Edition. Lyn O’Brien Nabors (editor)
127- "Sinfully Sweet?" article from New Age Journal, Jan/Feb. 1996, by Linda and Bill Bonvie. Available online at www.stevia.net/newagesweet.htm
128- ibid
129- ibid
130- www.emperorsherbologist.com/steviahist.shtml
131- "Sinfully Sweet?" article from New Age Journal, Jan./Feb. 1996, by Linda and Bill Bonvie. Available online at www.stevia.net/newagesweet.htm
132- www.gene.ch/gentech/1998/May-Jul/msg00060.html
133- "Sinfully Sweet?" article from New Age Journal, Jan./Feb. 1996, by Linda and Bill Bonvie. Available online at www.stevia.net/newagesweet.htm
134- "Lo Han: A Natural Sweetener Comes of Age" article from Whole Foods, June 2003, by Peilin Guo and Dallas Clouatre.
135- "Sinfully Sweet?" article from New Age Journal, Jan./Feb. 1996, by Linda and Bill Bonvie. Available online at www.stevia.net/newagesweet.htm
136- www.emperorsherbologist.com/steviahist.shtml
137- "Sinfully Sweet?" article from New Age Journal, Jan./Feb. 1996, by Linda and Bill Bonvie. Available online at www.stevia.net/newagesweet.htm
138- www.panda.fi/engl/licorice.htm
139- www.holisticmed.com/sweet/sweet.txt
140- Alternative Sweeteners, Third Edition. Lyn O’Brien Nabors (editor)
141- Ibid
142- www.preparedfoods.com/literature/0006/mafco.htm
143- "Lo Han: A Natural Sweetener Comes of Age" article from Whole Foods, June 2003, by Peilin Guo and Dallas Clouatre.
144- Alternative Sweeteners, Third Edition. Lyn O’Brien Nabors (editor)
145- www.chifaisgourmet.com/CFLoHanpage.htm
146- "Lo Han: A Natural Sweetener Comes of Age" article from Whole Foods, June 2003, by Peilin Guo and Dallas Clouatre.
147- www.chifaisgourmet.com/CFLoHanpage.htm
148- "Lo Han: A Natural Sweetener Comes of Age" article from Whole Foods, June 2003, by Peilin Guo and Dallas Clouatre.
149- www.ketofoods.com/updates/sugaralcohol_article.html
150- www.dainet.de/fnr/ctvo/byproducts/heming_hbi.doc
151- www.supplementwatch.com/supatoz/supplement.asp?supplementID=152
152- http://journeytoforever.org/biodiesel_glycerin.html#sweet
153- www.aubrey-organics.com/about/dictionary/v_diction.cfm
154- http://journeytoforever.org/biodiesel_glycerin.html#sweet
155- www.dainet.de/fnr/ctvo/byproducts/heming_hbi.doc
156- www.getbig.com/articles/nutritionbars.htm
157- Alternative Sweeteners, Third Edition. Lyn O’Brien Nabors (editor)
158- http://members.shaw.ca/duncancrow/inulin_probiotic.html
159- ibid
160- www.vitaminretailer.com/VR/articles/Probiotics.htm
161- http://members.shaw.ca/duncancrow/inulin_probiotic.html
162- ibid
163- Alternative Sweeteners, Third Edition. Lyn O’Brien Nabors (editor)
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