His problem is that by interacting chemically with sulfonamides may cause hives in people allergic to these products and because it crosses the placenta other sweeteners are recommended during pregnancy.

ASPARTAME
It is composed of two amino acids aspartic acid and phenylalanine. Its use is not recommended by the controversies of its action in health checked.
Consumption is dangerous for children with phenylketonuria-that rare congenital metabolic disease, and its consumption at high doses can even cause headaches or depression. At Gourmet loses sweetness when cooked in the oven, so sweets are prepared with aspartame must always cooked in a microwave.

Its use should be monitored in diabetics because it has some glycemic response.

Acesulfame-Potassium
Also known as acesulfame-K. This sweetener is heat stable and can be used for cooking. It is suitable for diabetics. Used as a tabletop sweetener in beverages, dairy products, baked goods, chewing gum, candy, etc.. Not known adverse effects.

SUCRALOSE
It is one of the low-calorie sweeteners newer. It does not affect the heat and keeps the sweetness in hot beverages, baked goods and processed foods. It is derived from sucrose, but no calories and is 600 times sweeter. Can be used in diabetics.

CYCLAMATE
Is still used as a tabletop sweetener and in beverages, dairy desserts, gelatins, pharmaceutical and others.

It is also a heated sweetener which is then used some thirty years ago and whose use was highly questioned by the irritation produced in the urinary tract so rarely used today.
It was banned in 1969 by FDA, as it was shown experimentally that the mixture with saccharin was carcinogenic. However, since 1995 was approved again. We do not recommend their use.

STEVIA (STEVIOSIDIO)
The sweetener (Stevioside) of this tree is between 25 and 30 times sweeter than sugar and extract about 200 times more. Currently, stevia is cultivated in countries like Japan, China, Korea, Malaysia, Russia, Israel, South America and Mexico. In these countries it is used as sweetener in all food and beverages, especially because it has no side effects other sweeteners and, moreover, does not decompose.

Its young leaves have a pleasant licorice flavor and can be used to replace refined sugar because it contains sweet glycosides which are not metabolised and contain no calories. The dried leaves of stevia contain approximately 42% water-soluble substances also contains protein, fiber, iron, phosphorus, calcium, potassium, zinc and vitamins A and C.

Advantages and disadvantages of sweeteners

If you would like to cook, knows that sugar not only contributes sweetness to hot foods, especially sweets like cakes and cookies. It also affects how food is cooked and the final texture. You may substitute the sugar for a low-calorie sweetener affects the texture and flavor. Many people use a combination of sugar and a low-calorie sweetener to reduce total calories and sugar intake and still obtain acceptable results.

Advantage: They provide fewer calories than foods made with sugar and other caloric sweeteners. That may help if you try to lose weight or avoid weight regain.

Disadvantage:
~Many people consume more than they should be free to believe that the sugar can be eaten without restriction. This can make them gain weight.
~Some foods or sugar-free products that use low-calorie sweeteners actually have more calories and more fat than the versions that contain sugar.

All mentioned low-calorie sweeteners can help people with overweight or diabetes reduce calorie intake and stay within a healthy eating plan. Moreover, these sweeteners are helpful in reducing calories and carbohydrates when used in place of sugar to sweeten coffee, tea, cereals, fruits and desserts.

Studies several years ago showed that a deficiency of thiamin (vitamin B1) could be responsible for collateral damage caused by diabetes. The problem is that to correct this deficiency would need to consume excessive amounts of thiamine orally, potentially toxic quantities.

Researchers at the University of Washington have circumvented the problem by using intravenous injections of thiamine, a way of avoiding the digestive system and go directly to the cells using smaller quantities of this vitamin.
But to take advantage of thiamine intravenously is certainly not the most convenient for patients.
The problem is that thiamine is a water-soluble vitamin, which makes it much more sensitive and fragile.

There is one form of synthetic thiamine, benfotiamine the discovered by the Japanese in the late 50s. This derivative of thiamine is him, soluble and is much better assimilated than thiamine.

Dr. Michael Brownlee and his colleagues at the Albert Einstein College of Medicine in New York have successfully tested benfotiamine on diabetic rats. They have shown that synthetic vitamin is not effective in lowering blood glucose, but it protects cells from negative effects of glucose too high, the so-called advanced glycation end products (AGE) .

The benfotiamine has been used for over 10 years in Germany to treat the pain of sciatica and neuropathy.

No side effects were noticed by the use of benfotiamine, which would be very safe to use.

Further studies are still underway, but as mentioned by Dr Paul Thornalley University of Essex, “the prospects for using this form of thiamine is very interesting and encouraging.”

It is not easy to get to the pharmacy or benfotiamine stores specializing in natural products. It is necessary to gather information and carry out research. It is possible to get internet.