Natural sweeteners are non-refined or granulated sugary products with low fructose and calories and sucrose content in them. They are extracted from animal or plant sources as a result of natural processes. The most common natural sweeteners are raw honey, coconut sugar, banana puree, maple syrup, molasses, and brown rice syrup.
Artificial sweeteners are processed or refined synthetic compounds that give a sweet taste like that of sugar. These are artificially made food additives with low energy. The most common artificial sweeteners are Sucralose, Neotame, Aspartame or NutraSweet, Sweet One and Saccharin.
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When a natural sweetener like honey and an artificial sugar such as sucralose are compared, research shows that honey is sweeter than artificial sugar sucralose. According to Schiffman (2012), natural sweeteners such as fruit juices have more sugar content which has multiple health benefits compared to artificial sweeteners that contain processed sugar cited as harmful to human health.
Products such as coconut fruit, honey, milk and cheese contain natural sugars. According to Chattopadhyay, Raychaudhur and Chakraborty (2014), all wheat products including cakes, bread, and biscuits contain artificial sweeteners .
Coconut fruit and honey are natural products that are tastier compared to artificial products. Synthetic or processed fruit juices, yoghurts, and sweet cakes are products made with artificial sweeteners. They have a good sugar taste but not as sweet as natural ones.
Are the artificial sweeteners as effective as the natural ones that God gave us?
The artificial sweeteners are not as effective as natural sweeteners since processed sugar is not healthy and has long-term side effects on human health. Schiffman (2012) noted that chemicals contained in artificial products like soft drinks and food colors which have artificial sweeteners have been assumed to be the main cause of diseases like diabetes and cancer.
References
Chattopadhyay, S., Raychaudhuri, U., & Chakraborty, R. (2014). Artificial sweeteners–a review. Journal of food science and technology , 51 (4), 611-621.
Schiffman, S. S. (2012). Natural and artificial sweeteners. Lancet , 2 , 4l-42.
