Artificial sweeteners (also called low-calorie sweeteners, non-caloric sweeteners, and sugar substitutes) have been around for over 100 years. They became extremely popular during the 1950s-1980s by ultra-processed food and beverage companies as a “healthier alternative” for those with diabetes and/or weight management goals.

Last week the World Health Organization made a statement about  using caution with their intake: 

“WHO suggests that non-sugar sweeteners not be used as a means of achieving weight control or reducing the risk of noncommunicable diseases.” 

So today we are going to talk about the history of these sweeteners, how they are regulated by the government, how they are metabolized by the body, possible adverse health effects, and the recommendations for intake.

Link to Consumer Labs pros/cons article of each sweetener: