- cross-posted to:
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- cross-posted to:
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They’ve been saying aspartame is carcinogenic for decades now. If further research is needed, then why are food producers still able to use it? Seems to me like if they suspect that it’s carcinogenic, that it should be restricted until they can prove it’s safe for consumption.
They’ve been saying aspartame is carcinogenic for decades now.
Thing is, “they” (scientists) haven’t. The general public just kind of assume it is because “unnatural”.
Most of the claims of artificial sweeteners being carcinogenic come from the sugar industry, if I’m not mistaken. There are plenty of epidemiological studies they show no increases in cancer among populations that consume artificially sweetened drinks compared to those who don’t.
Aspartame is gross anyway. Makes me mouth-sad.
I find the taste of it utterly revolting. it’s like a sweet imposter, and my mouth says, “no!” It tastes somewhat metallic to me. I prefer stevia. although I don’t normally use sweeteners in stuff like coffee or tea. I avoid soft drinks in general, preferring fruit juice if I drink something other than water or milk.
With tea and coffee, I eschew sweeteners entirely. A well made coffee or tea is delicious without sweetening.
I recently went on a keto diet, and my favorite non sugar sweetener is definitely erythritol plus monkfruit extract. I haven’t tried stevia but I’ve heard good things!
Just don’t let beverage companies fool you. Fruit juice’s sugar content puts it closer to pop.
i usually get my juice fresh rather than from a bottle
Regardless, the problem isn’t the bottle or the freshness. It’s that the juice is being processed to remove it from its matrix of fiber and other nutrients.
I’ve just let myself get used to it. Like with coffee or beer, it’s a bit of an acquired taste. I’d rather be drinking that than sugary beverages.
