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Early-life low-calorie sweetener consumption disrupts memory function in rats

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Re: Early-life low-calorie sweetener consumption disrupts memory function in rats

#21

Post by nordsieck »

Taywee wrote: post #17
nordsieck wrote: post #12

Earlier quoted context omitted.

> I consume them but have come to the conclusion that they are probably pretty bad in light of this new science. That's how I feel about brown butter. It's so tasty that I don't really want to give it up entirely, but I doubt I'll consume it more than a few times a year.

What's wrong with brown butter?

> What's wrong with brown butter

Across the board, putting partially combusted hydrocarbons in your body is bad. This includes breathing the smoke from cigarettes, marijuana, and fires, eating food that is charred or burned, and consuming fat or oil that is oxidized.

If you only do it occasionally, the effect size is probably too small to matter, though.

Re: Early-life low-calorie sweetener consumption disrupts memory function in rats

#22

Post by xattt »

jrootabega wrote: post #15
ryanferg wrote: post #6

When I was in undergrad, a Cog Psych professor told me a story about an undergrad who made a poster for a regional research conference of no real consequence about the correlation between diet soda drinking and some recall task. The study and the conference were more about teaching students about research more than actually finding anything. When he and his student showed up to the conference, a representative from a…

I guess it's good that the sugar industry has enough money to fund studies of artificial sweetener and vice versa.

How about developing enough self-control to avoid both products altogether?

Re: Early-life low-calorie sweetener consumption disrupts memory function in rats

#23

Post by User23 »

abakker wrote: post #19
User23 wrote: post #9

Aspartame and probably all the other artificial sweeteners are small molecules. All small molecules have the potential for drug-like interactions with biological processes. I would expect that in most cases at small doses the body can maintain homeostasis, but caution is still warranted. More generally, It’s a reasonable heuristic to avoid foods that can’t be prepared without industrial chemistry. For example, I can’…

What oils are not derived from seeds? Olive, Avocado, Canola, Safflower, Corn...All of these are seeds. Are you saying that we should not use vegetable oils? Just use butter / lard / tallow? Am I missing something?

> What oils are not derived from seeds? Olive, Avocado, Canola, Safflower, Corn...All of these are seeds. Are you saying that we should not use vegetable oils? Just use butter / lard / tallow?

> Am I missing something?

Evidently you missed “can’t be prepared without industrial chemistry.” There is a huge difference between expeller pressed extra virgin olive oil and industrial solvent precipitated rapeseed oil to give two examples.

Re: Early-life low-calorie sweetener consumption disrupts memory function in rats

#24

Post by [deleted] »

abakker wrote: post #19
User23 wrote: post #9

Aspartame and probably all the other artificial sweeteners are small molecules. All small molecules have the potential for drug-like interactions with biological processes. I would expect that in most cases at small doses the body can maintain homeostasis, but caution is still warranted. More generally, It’s a reasonable heuristic to avoid foods that can’t be prepared without industrial chemistry. For example, I can’…

What oils are not derived from seeds? Olive, Avocado, Canola, Safflower, Corn...All of these are seeds. Are you saying that we should not use vegetable oils? Just use butter / lard / tallow? Am I missing something?

[deleted]

Re: Early-life low-calorie sweetener consumption disrupts memory function in rats

#25

Post by Taywee »

nordsieck wrote: post #21
Taywee wrote: post #17

Earlier quoted context omitted.

What's wrong with brown butter?

> What's wrong with brown butter Across the board, putting partially combusted hydrocarbons in your body is bad. This includes breathing the smoke from cigarettes, marijuana, and fires, eating food that is charred or burned, and consuming fat or oil that is oxidized. If you only do it occasionally, the effect size is probably too small to matter, though.

I'm looking around, and finding that the effects are likely not significant, and may even be nonexistent. Inhaling smoke is entirely a different ballgame than eating brown butter.

Any effect from eating browned foods seems to be minuscule compared to what the foods that you are actually eating are. It seems like the inhalation of the particulates given off by browning or burning food likely already dwarfs the effect of eating the food.

I'm interested in this conversation particularly because I make brown butter in large batches, and eat several tablespoons worth of it every week.

Re: Early-life low-calorie sweetener consumption disrupts memory function in rats

#26

Post by LordHeini »

Apart from health issues of sweeteners or sugar.

I really hate the taste of every single one of the artificial sweeteners.

The aftertaste lingers forever with its weird notes of wet cardboard and a chemical set for schoolchildren (don't ask me how i know).

And i always wondered how one could get accustomed this stuff.

Re: Early-life low-calorie sweetener consumption disrupts memory function in rats

#27

Post by sudosysgen »

abakker wrote: post #19
User23 wrote: post #9

Aspartame and probably all the other artificial sweeteners are small molecules. All small molecules have the potential for drug-like interactions with biological processes. I would expect that in most cases at small doses the body can maintain homeostasis, but caution is still warranted. More generally, It’s a reasonable heuristic to avoid foods that can’t be prepared without industrial chemistry. For example, I can’…

What oils are not derived from seeds? Olive, Avocado, Canola, Safflower, Corn...All of these are seeds. Are you saying that we should not use vegetable oils? Just use butter / lard / tallow? Am I missing something?

Olive and avocado oils at least are not seed oil. But they are indeed vegetable oils. In both, the oil is made from the fruit.

Re: Early-life low-calorie sweetener consumption disrupts memory function in rats

#28

Post by jrootabega »

xattt wrote: post #22
jrootabega wrote: post #15

Earlier quoted context omitted.

I guess it's good that the sugar industry has enough money to fund studies of artificial sweetener and vice versa.

How about developing enough self-control to avoid both products altogether?

I've been good at avoiding money and studies.

Re: Early-life low-calorie sweetener consumption disrupts memory function in rats

#29

Post by teslabox »

abakker wrote: post #19
User23 wrote: post #9

Aspartame and probably all the other artificial sweeteners are small molecules. All small molecules have the potential for drug-like interactions with biological processes. I would expect that in most cases at small doses the body can maintain homeostasis, but caution is still warranted. More generally, It’s a reasonable heuristic to avoid foods that can’t be prepared without industrial chemistry. For example, I can’…

What oils are not derived from seeds? Olive, Avocado, Canola, Safflower, Corn...All of these are seeds. Are you saying that we should not use vegetable oils? Just use butter / lard / tallow? Am I missing something?

The oils of safflower, rapeseed ("Canola"), safflower, corn, cottonseed, etc go rancid during the production process. They are usually 'refined' with steam to remove the distinct odor of rancid oil. All the 'vegetable' oils at a modern grocery store are refined.

After pressing, the remaining oil is removed from the little seeds with the petroleum distillate hexane. The hexane is mostly boiled off and captured for reuse.

Olive oil can be produced without much in the way of modern technology. It's got a little more Omega-6 than ideal. Sometimes I pick up a bottle of unfiltered olive oil at Trader Joe's.

Coconut oil is stable at tropical temperatures, but doesn't have any vitamin A.

I think it's important to avoiding Omega-6 oils. Pig/chicken fat mostly reflects what the pig/chicken was fed. Ruminants can bio-hydrogenate PUFA's, but this system gets overwhelemed when they're finished on grain...

edit: https://en.wikipedia.org/wiki/Vegetable_oil#Production

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