I'm not sure what the receptor would be for allulose. Although it's worth noting fructose doesn't appear to activate the Vagus in the same way... see if you can spot that in the graphs! And allulose is the C3 epimer of fructose... so my educated guess it "no"
Allulose contains a trace amount of GLP-1, which is why it reduces your appetite. It’s the same thing in wegovy, Ozempic and these other new weight loss injections. Dr. Ben Bikman has a whole video on why Allulose helps curb appetites.
Super cool technique! This got me wondering if the speed with which ingested sweet molecules show up in the duodenum, and/or the length of time they stick around, plays a role in preference. Quick arrival in the duodenum seems like it would reinforce sweet-seeking behavior, since the link between taste on tongue and response in body would be very clear. I wonder if lingering in the duodenum would either confuse the body’s ability to make clear associations, or lead to receptor downregulation? There’s a paper that looks at gastric emptying rate and small bowel water retention rate for water vs grapefruit juice vs glucose solution vs fructose solution. The rates seem to differ in different ways depending on the source of the sweetness. Anyway, thanks for bringing this research to us and enlivening it with your communication skills!
I usually consume stevia and zero soda. Once I took a normal soda with sugar then I had a headache. I suppose you are wrong, I think our body doesn't know the difference. If I consume only sugar, my body will spike insulin, but if I only consume sweeteners and occasionally consume too much sugar, my body won't take the measures unaware of the danger
Um, you just said "My body knew the difference by helping me experience a headache". Clearly you experienced a difference. And you noticed it. For me, if I measure my glucose I see the difference (Spike or no spike). And the spike comes down quickly because Insulin was released. Whereas I assume there is not the same insulin response for the Splenda because I don't see a DROP in my glucose, which I am sure would happen [if they were the same]). [Also, Zero Calories is NOT Zero Impact!]
@nicknorwitzPhD my take is, given that in humans, cephalic insulin response seems to have huge individual variation, I'm guessing that in an experimental human model (good luck with that 😉), there may be more variation than indicated here
Oh, you *do* care. What I think you're saying is that as long as sucralose doesn't lead to insulin resistance you don't care; but of course many studies show that use of sucralose can result in insulin resistance and many studies show it does raise insulin and, in some cases even serum glucose. Sucralose *is not* a good thing. It is probably better than fructose and may have a role in weaning off of fructose, but yeah, sucralose *is not* "good for you".
Actually there are data that Sucralose / artificial sweeteners can induce glucose intolerance and insulin resistance, in part via microbiome changes. This paper ended up narrowing on saccharine, but initial data seems to suggest same for Sucralose: www.nature.com/articles/nature13793
The study nick cites was done in germ-free mice. Since i's behind a paywall, i can only speculate, but probably relative high doses were used. I don't think it translates well to humans. These are the best two studies on humans i know: PMID: 32284053 PMID: 30535090 Both show indeed changes, but the magnitude is really big. The only meta-analysis i'm aware of shows no significant changes: PMID: 36839408
@@YaYippieYeah the studies show that with sustained consumption of sucralose that insulin and glucose levels attenuate. What does that mean? I don't know, but I do know that the short to medium term increases in insulin are not good (they might not be particularly bad in the long term, but they certainly arent good). The big issue though is that if someone has a craving for sweet, then they are still fructose addicted, so my greater concern is that sucrolose maintains the fructose addiction, even if little to no fructose is being consumed.
@@homomorphic How do you come to the conclusion that short term elevation of insulin is problematic? It's a natural response to eating carbs. It's no problem for a healthy individual. Surely I would not generalize this to e.g. diabetics and insulin resistant people. But saying an insulin increase in general is bad, is a false generalization.
Excellent video! Sugar is highly addictive, so getting yourself detox from it, it takes up to three months, but it's so worth it. I no longer crave sweets anymore, my skin cleared up, my gums and teeth improved a lot. and I lost 10 lbs for just quitting sugar.
If they used Splenda it’s more maltodextrin than sucralose in powdered form. (Splenda contains maltodextrin, a digestible sweetener that's usually combined with 95% dextrose (D-glucose) and a small amount of sucralose. Maltodextrin and dextrose are carbohydrates that contribute to Splenda's calorie content of 3.36 calories per gram. )
I don't agree. That's only the powdered form. I am quite sensitive to maltodextrin. So I opt for the liquid form. Hopefully, to keep the science clien, they used the liquid form...
Technically Splenda is the brand name. Their products are historically based on sucralose, although they have non-sucralose products as well: en.wikipedia.org/wiki/Splenda
@@YaYippieYeah Resistant maltodextrin is often marketed as a healthy fiber, but there’s a lot of hype. Despite claims, it’s still derived from starch and can affect blood sugar levels. The digestive benefits touted aren’t significantly different from other fibers, and it still contains calories. Plus, it’s highly processed, which might not appeal to those seeking natural foods. So, while it has some benefits, it’s not as miraculous as it’s made out to be.
I'm a Monkfruitian who has vacationed in Stevia Land. It wasn't a bad time, but I'm keen on visiting Allulosia next. I hear their GLP1 temples are beautiful enough to turn a tourist into a citizen.
Allulose convert here, the missionaries were convincing enough that I had to take a leap of faith. Reduced appetite, weight loss made me a believer. I still eat mostly salty/savory food, but sometimes it’s hard to get enough of that good stuff. So to eat more of what I’m supposed to eat more of, I add Accent/MSG to make it more palatable. The two white powders have changed my life! 😂
I've actually noticed not feeling as driven to overeat after artificial sweeteners, though I thought I was reacting to my stable blood sugar rather than a gut signal. I don't see how this is a bad thing. If anything, sweetness that doesn't drive overeating is better than free.
Yeah, feel the same way, for long term use this seems like a good thing. It just might make it a bit harder for people trying to break the habit from sugar.
Honestly I was trying to figure out what I missed that made any of that bad. Seems very encouraging that it clearly causes different responses when you often hear that they will have the same physical responses just without the calories.
I'm an old gal who was an unsuccessful dieter for decades. When I found keto, I dropped a lot of weight and my blood pressure and blood sugar returned to normal. I counted net carbs and used (still use sucralose). I have stalled and have more to go, and I have found I have to count calories and carbs to keep losing. I understand what you say about sweet taste and cravings, but if I had been able to keep to eating just meats, etc. and low-carb veggies, I would not have had a weight problem in the first place. I tried strict keto, and it was so boring and drab that I didn't even want to eat. Perhaps that is why it works? (joking) Basically, you are saying that eating should be just another chore like brushing teeth or mopping floors. It's a depressing thought. I'm trying to train myself to drink black coffee and unsweetened hot tea, and it takes all the pleasure out of it.
Splenda and sucralose are not the same thing; Splenda is at least half maltodextrin (it is the first ingredient listed on the bag), which is higher on the glycemic index than sugar. Splenda has spent so much money with the diabetes association and done such an amazing job with marketing that everyone uses the terms interchangeably, including scientist and researchers. This makes it difficult for me to trust any research or products using sucralose. I'll typically avoid sucralose in most products for that reason, unless products that I trust specifically state that they DON'T use Splenda.
The problem is that you *desire* the orange soda. That indicates that you haven't removed your dopamine addiction to fructose. So sure, sucralose is *better* than fructose, but fructose is horrifically bad, so that isn't a high bar. Once you break the fructose addiction, you will have no desire for orange soda. Not sure why the addiction is still present as removal of fructose for an extended period (~3 months) should reset the dopamine receptors and break the addiction. I suspect that perhaps there is a source of fructose still present in your diet or perhaps the sucralose itself is perpetuating the dopamine response?
I'm not tell you what to do. Biology makes the rules. I'll share the data. I also was clear these data don't mean "BAD" per se. UA-cam isn't the place for prescriptions anyway. And - FWIW - I prefer cherry flavor ;)
The blue light part was interesting. It's a little out of your wheel house but it'd be interesting to see a video on red light therapy and how it influences the body.
Amazing teaching material, which I will refer to over and over - thank you! Could you please do a separate vid on benefits / negative side effects of sucralose alone? I'm requesting this because of two reasons: 1. It's the most widely used sweetener in protein powder supplements 2. There is no true evidence-based science research education out there, that I can find regarding this particular niche Thanks, and love
Really appreciate your use of analogies in explaining the biology. It is helpful for me. When I have a little bit too much stevia, I get stomach cramps and painful diarrhea for a couple of days. Is this a common side effect people experience and do you know of any studies dealing with this issue? I just wonder about what the mechanisms could be.
@@nicknorwitzPhD Hmmm... no I haven't been able to isolate it... but it seems to be the common denominator in the protein powders or collagen powders that give me distress.
The phone call/phone ID analogy is an amazing tool not only for explaining/clarifying this process, and, I suspect has myriad applications for explaining signaling in the body. BTW: also crazy about the Mouseketeer skull ... had to stop the video for a bit because I was laughing so hard.
I have high insulin. Sucrose and glucose stimulate release of insulin. I also believe that certain zero-calorie sweeteners also stimulate release of excess insulin. Does this research inform us as to which other sweeteners do or do not stimulate insulin release? I want to avoid anything that releases extra insulin -- so is that all sweeteners, or only sweeteners that behave a certain way under Dr. Bohorquez's research?
In animals that get an insulin response to non-sugar sweeteners, they can get dangerous hypoglycemia after eating a lot of those sweeteners. So for example, that's how xylitol is poisonous to dogs. Have you ever noticed how humans can drink a bucket of diet soda on an empty stomach and not get symptoms of hypoglycemia? That's because our insulin response only reacts to sugar.
Couple things. 1. Yes, very technical for me. Background is economics and finance. 2. Perhaps talk slower. I can tell you are excited. 3. How does Allulose and Stevia fit in this picture? Just curious. Finally, thank you for the video.
On 3, fructose and probably allulose may not impact the Vagus in the same way... you can actually see that in one of the graphs. On allulose vs stevia, there appears to be some benefits of the former based on these new data: www.mdpi.com/2072-6643/16/12/1821
You can set the speed of videos here in the settings, I sometimes use a bit slower speed when I find people talking too fast. BTW, I'm also interested in how allulose preforms as well.
Nuance... people often want to proclaim "good" or "bad" and layer on their own interpretation... they can do this without me needing to claim good/bad... just want you to think!
Yes, I did enjoy the explanation but it also brought more questions of other non-nutritive sweeteners such as monk fruit, stevia, erythritol, allulose, & many others.
@@nicknorwitzPhDyes, I did watch your episode on Allulose & found it very interesting. I went searching for the paper you mention but only found 1 paper from this year. However, it may not be available to me as a layman. Thanks again for the information you provide!
I wonder if long term consumption of a sweetner in the absence is of carbs can pavlovian train the body to not react at the empty signal? It seems to me like a dog that its whole life had a bell ring before food later reacting to only the bell sound with out any calories
So I've been using allulose for about two weeks now. With less and less conventional sugars and / or artificial sweeteners. I've had a bad week though, soooo moody, body fatigue, etc. I hoped it was just sugar withdrawal. Today I feel better, especially no body aches or stiffness waking up today. Crossing my fingers.
I admire your dedication and enthusiasm, but what I (and probably everyone in the universe) want to know is whether artificial sweeteners make you fat and inflamed or not. Eleven and a half minutes of meaningless word sallad for us dummies...
Well, I'm trying to inspire you to evolve beyond that self-perception. If you had the will and attention span to join me on a conversation through these data, then you are NOT a dummy! But if you want my opinion, of the available sweeteners I'd rank Allulose > Stevia > most others. for more on Allulose see my prior video... the one with the thumbnail where I'm staring at a Brownie sundae
@@nicknorwitzPhD Same exact question for stevia (mainly erythritol) - other than making food sweet and tempting so that one may overeat (which can be kept in check by simply eating adequate protein, fat and some no-bloat fiber so that there is satiety) - does stevia do any other harm to the body - like brain chemistry change or inflammation in some way or insulin resistance?
@@simplehealthyliving4681 I think stevia is pretty benign. I am not aware of data where stevia is mixed w/ sucrose/maltodextrin. So, no comment on extrapolation from these data.
@@nicknorwitzPhD So stevia with erythritol base only (nothing else) is pretty benign? No slow crawl towards any mental disorders and no inflammation in body? Only that as per your view allulose is supreme as it might even have health benefits compared to stevia which is neither beneficial nor harmful to the body?
allulose???????????i have been reading that allulose has other benefits other than just not adding sugar to the diet. is it also helping in the gut with the breakdown of carbs?
I feel like the dosage of sucralose is very high for what would be consumed considering its hundreds of times sweeter than sucrose. I'll dig into their methods and references.
So, sticking with the phone call analogy, they spoofed the brain into thinking someone else was calling and it answered? What was that conversation like? I can't imagine that it ends well...
3 points: (1) Allulose is not artificial (2) it's C3 epimer of fructose and fructose doesn't stimulate the vagus in the same way - look closely (3) I never said "good" or "bad" in this video, which is a review of physiological mechanisms
To each their own... when I do have sweet, my go to is probs honey comb or frozen dark cherries ... or dark chocolate, but that's not even really sweet.
I think the bitter aftertaste of stevia does not matter if you consume it with lots of cacoa, it vanishes basicly. It can definitly disturb in some dishes. Blueberries, cacao and stevia. My favorite smoothie.
Fascinating video! Are there any good papers discussing how we can extrapolate nutrition based data from rats into humans? Do we know what tends to cross over better into human models and what does not? Thanks Nick!
I'm not sure I can generalize without assuming someone has a strong foundation in physiology and metabolism. It's care-by-case, but in general it's nice when, coupled to mouse mechanism studies, we can see associative human data. In addition, some pathways/processes are more likely to be conserved than others across species, depending on how fundamental they are... but I can't provide an exhaustive list.
Really interesting, thanks. I personally choose stevia, even it makes me binge sometimes. I don't really care much about it, because i binge on low calorie food. I always thought it's just the sweet taste. Does similiar data exist for stevia? Maybe other molecules don't trigger a neuropod respone.
@@nicknorwitzPhD Smoothie of low-fat cacoa, bluebarries, stevia. The bitter aftertaste of stevia is hidden by the bitterness of the cacoa. It's awesome :D
It appears to reduce glucose/insulin, if anything, in the acute setting. W/r/t neuropod cells, if you look closely fructose doesn't appear to stimulate vagus as dose sucrose/glucose/sucralose. Not sure why. And allulose is an epimer of fructose.
@@mistahtom Certainly I am not a bot. I opened this up, because I was hoping to find you already replied with some form of reference. I am allergic to Stevia. I appear to tolerate Sucralose, but I know it's likely only marginally better than sucrose. No longer pre-diabetic for years. But some solid evidence here, could help me kick the final habit. Thanks in advance!
![Sucralose DOES NOT Raise Blood Sugar* [Study 83 - Detailed Analysis]](http://i.ytimg.com/vi/D57lOFNUjLQ/mqdefault.jpg)
Would the test be the same for allulose? And thank you very much for your intelligence.
I'm not sure what the receptor would be for allulose. Although it's worth noting fructose doesn't appear to activate the Vagus in the same way... see if you can spot that in the graphs! And allulose is the C3 epimer of fructose... so my educated guess it "no"
Allulose contains a trace amount of GLP-1, which is why it reduces your appetite. It’s the same thing in wegovy, Ozempic and these other new weight loss injections. Dr. Ben Bikman has a whole video on why Allulose helps curb appetites.
Super cool technique! This got me wondering if the speed with which ingested sweet molecules show up in the duodenum, and/or the length of time they stick around, plays a role in preference. Quick arrival in the duodenum seems like it would reinforce sweet-seeking behavior, since the link between taste on tongue and response in body would be very clear. I wonder if lingering in the duodenum would either confuse the body’s ability to make clear associations, or lead to receptor downregulation? There’s a paper that looks at gastric emptying rate and small bowel water retention rate for water vs grapefruit juice vs glucose solution vs fructose solution. The rates seem to differ in different ways depending on the source of the sweetness.
Anyway, thanks for bringing this research to us and enlivening it with your communication skills!
Thanks! Very "sweet" of you ;) ... and I don't need neuropod cells to say that
@@nicknorwitzPhD😂
I usually consume stevia and zero soda.
Once I took a normal soda with sugar then I had a headache.
I suppose you are wrong, I think our body doesn't know the difference.
If I consume only sugar, my body will spike insulin,
but if I only consume sweeteners and occasionally consume too much sugar,
my body won't take the measures unaware of the danger
Um, you just said "My body knew the difference by helping me experience a headache". Clearly you experienced a difference. And you noticed it.
For me, if I measure my glucose I see the difference (Spike or no spike). And the spike comes down quickly because Insulin was released. Whereas I assume there is not the same insulin response for the Splenda because I don't see a DROP in my glucose, which I am sure would happen [if they were the same]).
[Also, Zero Calories is NOT Zero Impact!]
Wrong? The whole point of the video is the body knows the difference.
@nicknorwitzPhD my take is, given that in humans, cephalic insulin response seems to have huge individual variation, I'm guessing that in an experimental human model (good luck with that 😉), there may be more variation than indicated here
Great video!
Thanks!
Interesting... now for your next assignment, explain how Allulose works and why it is so different and even beneficial. Just curious...
Sure! See ua-cam.com/video/pr93EsEV2bM/v-deo.html and also www.mdpi.com/2072-6643/16/12/1821
@@nicknorwitzPhD Ha ha ... sorry, I didn't even do a search! Thanks Nick.... excellent!
Herb Alpert/ Tijuana Brass
Does sucralose raise blood sugar and insulin? If it doesn't, I don't care. If I never touch sugar or carbs - what difference does it make?
Oh, you *do* care. What I think you're saying is that as long as sucralose doesn't lead to insulin resistance you don't care; but of course many studies show that use of sucralose can result in insulin resistance and many studies show it does raise insulin and, in some cases even serum glucose. Sucralose *is not* a good thing. It is probably better than fructose and may have a role in weaning off of fructose, but yeah, sucralose *is not* "good for you".
Actually there are data that Sucralose / artificial sweeteners can induce glucose intolerance and insulin resistance, in part via microbiome changes. This paper ended up narrowing on saccharine, but initial data seems to suggest same for Sucralose: www.nature.com/articles/nature13793
The study nick cites was done in germ-free mice. Since i's behind a paywall, i can only speculate, but probably relative high doses were used. I don't think it translates well to humans.
These are the best two studies on humans i know:
PMID: 32284053
PMID: 30535090
Both show indeed changes, but the magnitude is really big. The only meta-analysis i'm aware of shows no significant changes:
PMID: 36839408
@@YaYippieYeah the studies show that with sustained consumption of sucralose that insulin and glucose levels attenuate. What does that mean? I don't know, but I do know that the short to medium term increases in insulin are not good (they might not be particularly bad in the long term, but they certainly arent good). The big issue though is that if someone has a craving for sweet, then they are still fructose addicted, so my greater concern is that sucrolose maintains the fructose addiction, even if little to no fructose is being consumed.
@@homomorphic How do you come to the conclusion that short term elevation of insulin is problematic? It's a natural response to eating carbs. It's no problem for a healthy individual. Surely I would not generalize this to e.g. diabetics and insulin resistant people. But saying an insulin increase in general is bad, is a false generalization.
Isn't our bio-engineering miraculous? Isn't our desire to trash it....
hmmm ... so enabling an existing addiction is what it does
Well now, that sounds a bit judgy 🥺
Excellent video! Sugar is highly addictive, so getting yourself detox from it, it takes up to three months, but it's so worth it. I no longer crave sweets anymore, my skin cleared up, my gums and teeth improved a lot. and I lost 10 lbs for just quitting sugar.
"but it's so worth it." _ agree!
i actually don't like sugar and can't tolerate eating very much of it (anything sweeter than a peach is too sweet). but i'm just probably very weird
If they used Splenda it’s more maltodextrin than sucralose in powdered form.
(Splenda contains maltodextrin, a digestible sweetener that's usually combined with 95% dextrose (D-glucose) and a small amount of sucralose. Maltodextrin and dextrose are carbohydrates that contribute to Splenda's calorie content of 3.36 calories per gram. )
I don't agree. That's only the powdered form. I am quite sensitive to maltodextrin. So I opt for the liquid form. Hopefully, to keep the science clien, they used the liquid form...
Technically Splenda is the brand name. Their products are historically based on sucralose, although they have non-sucralose products as well: en.wikipedia.org/wiki/Splenda
I don’t understand what your disagreement is here, I personally hope that the study shows a 25% solution ratio vs powdered
There is also resistent maltrodextrin, which is mostly not digestible. I don't know what is used in splenda.
@@YaYippieYeah Resistant maltodextrin is often marketed as a healthy fiber, but there’s a lot of hype. Despite claims, it’s still derived from starch and can affect blood sugar levels. The digestive benefits touted aren’t significantly different from other fibers, and it still contains calories. Plus, it’s highly processed, which might not appeal to those seeking natural foods. So, while it has some benefits, it’s not as miraculous as it’s made out to be.
I'm a Monkfruitian who has vacationed in Stevia Land. It wasn't a bad time, but I'm keen on visiting Allulosia next. I hear their GLP1 temples are beautiful enough to turn a tourist into a citizen.
Love the creativity of your response... let me know how your trip goes.
Me too, but I need allulose to be more available and affordable in Australia
Allulose convert here, the missionaries were convincing enough that I had to take a leap of faith. Reduced appetite, weight loss made me a believer.
I still eat mostly salty/savory food, but sometimes it’s hard to get enough of that good stuff. So to eat more of what I’m supposed to eat more of, I add Accent/MSG to make it more palatable.
The two white powders have changed my life! 😂
@@passiveincomeadventures Glad you found something that works for you!
@@nicknorwitzPhD thanks Nick. I appreciate your videos.
I've actually noticed not feeling as driven to overeat after artificial sweeteners, though I thought I was reacting to my stable blood sugar rather than a gut signal.
I don't see how this is a bad thing. If anything, sweetness that doesn't drive overeating is better than free.
Yeah, feel the same way, for long term use this seems like a good thing. It just might make it a bit harder for people trying to break the habit from sugar.
Honestly I was trying to figure out what I missed that made any of that bad.
Seems very encouraging that it clearly causes different responses when you often hear that they will have the same physical responses just without the calories.
I'm an old gal who was an unsuccessful dieter for decades. When I found keto, I dropped a lot of weight and my blood pressure and blood sugar returned to normal. I counted net carbs and used (still use sucralose). I have stalled and have more to go, and I have found I have to count calories and carbs to keep losing. I understand what you say about sweet taste and cravings, but if I had been able to keep to eating just meats, etc. and low-carb veggies, I would not have had a weight problem in the first place. I tried strict keto, and it was so boring and drab that I didn't even want to eat. Perhaps that is why it works? (joking) Basically, you are saying that eating should be just another chore like brushing teeth or mopping floors. It's a depressing thought. I'm trying to train myself to drink black coffee and unsweetened hot tea, and it takes all the pleasure out of it.
Splenda and sucralose are not the same thing; Splenda is at least half maltodextrin (it is the first ingredient listed on the bag), which is higher on the glycemic index than sugar. Splenda has spent so much money with the diabetes association and done such an amazing job with marketing that everyone uses the terms interchangeably, including scientist and researchers. This makes it difficult for me to trust any research or products using sucralose. I'll typically avoid sucralose in most products for that reason, unless products that I trust specifically state that they DON'T use Splenda.
Splenda is the brand name, often based on sucralose. They have other products too.
@@nicknorwitzPhD Indeed. I've used Splenda Allulose.
I still use it. I don’t eat sugar/carbs, I don’t drink EtOH, I don’t smoke or do drugs. I swim a mile a day. Let me have a diet orange soda.
The problem is that you *desire* the orange soda. That indicates that you haven't removed your dopamine addiction to fructose. So sure, sucralose is *better* than fructose, but fructose is horrifically bad, so that isn't a high bar.
Once you break the fructose addiction, you will have no desire for orange soda. Not sure why the addiction is still present as removal of fructose for an extended period (~3 months) should reset the dopamine receptors and break the addiction.
I suspect that perhaps there is a source of fructose still present in your diet or perhaps the sucralose itself is perpetuating the dopamine response?
I'm not tell you what to do. Biology makes the rules. I'll share the data. I also was clear these data don't mean "BAD" per se. UA-cam isn't the place for prescriptions anyway. And - FWIW - I prefer cherry flavor ;)
@@nicknorwitzPhD I understood all that. I was just pulling my own sheets and bringing in the human element. Cherry is good too.
@@tommydinob How dare you bring in a human element... cyborgs only.
@@tommydinob haha! Never liked cherry, but orange soda used to be my favorite. So glad it is revolting to me now.
ADA's financial relationship with SPLENDA is currently a source of much 'discussion'
🤔🤔🤔
Finally, you spoke at a rate that was not too fast. Now I have a bunch of questions in relation to applications to human behavior.
🤣🤓🤣🤓
Here we go!! Expanding the brain!! Thanks Nick!
Well... pruning... adult neurogenesis is a complex topic... and I'm not for hydrocephalus
The blue light part was interesting. It's a little out of your wheel house but it'd be interesting to see a video on red light therapy and how it influences the body.
I’m confused, should we be eating artificial sweeteners or not? What’s the layman’s takeaway from this video??
Amazing teaching material, which I will refer to over and over - thank you!
Could you please do a separate vid on benefits / negative side effects of sucralose alone?
I'm requesting this because of two reasons:
1. It's the most widely used sweetener in protein powder supplements
2. There is no true evidence-based science research education out there, that I can find regarding this particular niche
Thanks, and love
I got you: x.com/nicknorwitz/status/1807018727482737120
So what about addiction to sweetness? Because if I use Sucralose or any NAS my cravings go crazy.
Our bodies are so amazing, only sonething that could have been designed by a higher power!
Really appreciate your use of analogies in explaining the biology. It is helpful for me.
When I have a little bit too much stevia, I get stomach cramps and painful diarrhea for a couple of days. Is this a common side effect people experience and do you know of any studies dealing with this issue? I just wonder about what the mechanisms could be.
Stevia alone? Have you tried to isolate it? Or could it be something you're having w/ the stevia?
@@nicknorwitzPhD Hmmm... no I haven't been able to isolate it... but it seems to be the common denominator in the protein powders or collagen powders that give me distress.
All that and you never mentioned whether sucralose spikes insulin.
Does this data have any implications for blood sugar and diabetes?
Soon the Elon Musk "Neuralink" will be installed in all humans. 😂
I still don't know what any of that means to me in ordinary life.
The phone call/phone ID analogy is an amazing tool not only for explaining/clarifying this process, and, I suspect has myriad applications for explaining signaling in the body. BTW: also crazy about the Mouseketeer skull ... had to stop the video for a bit because I was laughing so hard.
Thanks for all this… and good eye. You got the visual joke 😂… first one to comment on it!
Very interesting but if the sweetener is in a food the body will get some energy from the starches in the substance you consume. Eg. Cake
See: x.com/nicknorwitz/status/1807018727482737120?s=46&t=Ke3C7fBkUKZ6FwZHnJnEUQ
Excellent presentation on a technically challenging topic. Most accessible explanation of optogentics I’ve come across. Well done!!
Thank you!! 🙏🏻
I have high insulin. Sucrose and glucose stimulate release of insulin. I also believe that certain zero-calorie sweeteners also stimulate release of excess insulin. Does this research inform us as to which other sweeteners do or do not stimulate insulin release? I want to avoid anything that releases extra insulin -- so is that all sweeteners, or only sweeteners that behave a certain way under Dr. Bohorquez's research?
In animals that get an insulin response to non-sugar sweeteners, they can get dangerous hypoglycemia after eating a lot of those sweeteners. So for example, that's how xylitol is poisonous to dogs.
Have you ever noticed how humans can drink a bucket of diet soda on an empty stomach and not get symptoms of hypoglycemia? That's because our insulin response only reacts to sugar.
Couple things. 1. Yes, very technical for me. Background is economics and finance. 2. Perhaps talk slower. I can tell you are excited. 3. How does Allulose and Stevia fit in this picture? Just curious. Finally, thank you for the video.
On 3, fructose and probably allulose may not impact the Vagus in the same way... you can actually see that in one of the graphs. On allulose vs stevia, there appears to be some benefits of the former based on these new data: www.mdpi.com/2072-6643/16/12/1821
You can set the speed of videos here in the settings, I sometimes use a bit slower speed when I find people talking too fast. BTW, I'm also interested in how allulose preforms as well.
Your analogy about the phone is helpful for those of us non-science types. Thanks!
Glad you liked it!!!
Loved this. I think I understood some of the possibilities this could offer, both in good and bad🤔
Nuance... people often want to proclaim "good" or "bad" and layer on their own interpretation... they can do this without me needing to claim good/bad... just want you to think!
Splenda tastes funky to me 🤢
You're not alone...
Brilliantly delivered and staying curoius as always, thanks Nick.
Thank you! 😊
Yes, I did enjoy the explanation but it also brought more questions of other non-nutritive sweeteners such as monk fruit, stevia, erythritol, allulose, & many others.
I’ve don’t a bit on allulose on channel before. Also see recent 2024 paper on stevia vs allulose by senior author Bikman
@@nicknorwitzPhDyes, I did watch your episode on Allulose & found it very interesting. I went searching for the paper you mention but only found 1 paper from this year. However, it may not be available to me as a layman. Thanks again for the information you provide!
@@lisacee3237 The Bikman paper? It's this one: www.mdpi.com/2072-6643/16/12/1821
@@nicknorwitzPhD thank you so much for the link!
@@lisacee3237 welcome :)
1:15 Nooo! Bring the cute mouse back! 1:22 Phew thanks!
Lol... squeak! Sorry Stuart Little
I wonder if long term consumption of a sweetner in the absence is of carbs can pavlovian train the body to not react at the empty signal?
It seems to me like a dog that its whole life had a bell ring before food later reacting to only the bell sound with out any calories
You reminded me of this study! Dang... I should have integrated it! www.cell.com/cell-metabolism/pdf/S1550-4131(20)30057-7.pdf
I like my morning milk Matcha with some sweetner! I do not think I will give that up anytime soon xD My keto diet is, as a whole, healthy, so...
I am not telling you to give anything up. There are also many sweetener options.
@@nicknorwitzPhD Oh, I was not suggesting that you are
So I've been using allulose for about two weeks now. With less and less conventional sugars and / or artificial sweeteners. I've had a bad week though, soooo moody, body fatigue, etc. I hoped it was just sugar withdrawal. Today I feel better, especially no body aches or stiffness waking up today. Crossing my fingers.
Have an International Heart Association to compete with American Heart Association
I have my suspicions as to which gives better dietary advice… doesn’t look cookies for team cookies and milkshakes
@@nicknorwitzPhD
Create a new heart Association to correct AHA Guidelines
I admire your dedication and enthusiasm, but what I (and probably everyone in the universe) want to know is whether artificial sweeteners make you fat and inflamed or not. Eleven and a half minutes of meaningless word sallad for us dummies...
Well, I'm trying to inspire you to evolve beyond that self-perception. If you had the will and attention span to join me on a conversation through these data, then you are NOT a dummy! But if you want my opinion, of the available sweeteners I'd rank Allulose > Stevia > most others. for more on Allulose see my prior video... the one with the thumbnail where I'm staring at a Brownie sundae
@@nicknorwitzPhD Same exact question for stevia (mainly erythritol) - other than making food sweet and tempting so that one may overeat (which can be kept in check by simply eating adequate protein, fat and some no-bloat fiber so that there is satiety) - does stevia do any other harm to the body - like brain chemistry change or inflammation in some way or insulin resistance?
@@simplehealthyliving4681 I think stevia is pretty benign. I am not aware of data where stevia is mixed w/ sucrose/maltodextrin. So, no comment on extrapolation from these data.
@@nicknorwitzPhD So stevia with erythritol base only (nothing else) is pretty benign? No slow crawl towards any mental disorders and no inflammation in body? Only that as per your view allulose is supreme as it might even have health benefits compared to stevia which is neither beneficial nor harmful to the body?
You're the coolest nerd ever! Love you!
Don’t tell my girlfriend but… thank you 🙏🏻
Thank you
I never thought of “Spanish Fly” as a soundtrack for thinking.
I have a battle with artificial sweeteners and chewing gums, my goal is to decrease the consumption and may be one day stop
Wow one can 'trick' the receptors into thinking the a replacement is the same as the real awesome Dr. Nick
👏👏
How about Stevia?
Hard to say based on these data.
Great content
THanks!
Nice video!
Thanks :)
allulose???????????i have been reading that allulose has other benefits other than just not adding sugar to the diet.
is it also helping in the gut with the breakdown of carbs?
see: www.mdpi.com/2072-6643/16/12/1821
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I feel like the dosage of sucralose is very high for what would be consumed considering its hundreds of times sweeter than sucrose. I'll dig into their methods and references.
sucralose dose was 1/10 of sucrose: 30 mM saccharin, 300 mM sucrose infusions. page 201
So, sticking with the phone call analogy, they spoofed the brain into thinking someone else was calling and it answered? What was that conversation like? I can't imagine that it ends well...
"Please buy junk food... don't worry about what your liver and adipocytes say... they're liars" [hangs up]
@@nicknorwitzPhD 🤣🤣🤣
Speaking of curiosity, how to they shine light into the intestinal cavity and target the desired receptors?
engineering a flexible fiberoptic
So for allulose you can have your cake and eat it too? But not other artificial sweeteners?
3 points: (1) Allulose is not artificial (2) it's C3 epimer of fructose and fructose doesn't stimulate the vagus in the same way - look closely (3) I never said "good" or "bad" in this video, which is a review of physiological mechanisms
Fake sweeteners taste gross. Eat the real thing or better yet, don't! 😅
To each their own... when I do have sweet, my go to is probs honey comb or frozen dark cherries ... or dark chocolate, but that's not even really sweet.
@@nicknorwitzPhDhoney comb is neat stuff! I like dark chocolate, 80% cacao or higher with black coffee. Definitely puts hair on the chest 😁
I think the bitter aftertaste of stevia does not matter if you consume it with lots of cacoa, it vanishes basicly. It can definitly disturb in some dishes.
Blueberries, cacao and stevia. My favorite smoothie.
Fascinating video! Are there any good papers discussing how we can extrapolate nutrition based data from rats into humans? Do we know what tends to cross over better into human models and what does not? Thanks Nick!
I'm not sure I can generalize without assuming someone has a strong foundation in physiology and metabolism. It's care-by-case, but in general it's nice when, coupled to mouse mechanism studies, we can see associative human data. In addition, some pathways/processes are more likely to be conserved than others across species, depending on how fundamental they are... but I can't provide an exhaustive list.
@@nicknorwitzPhD Thanks Nick!
I did not catch why we need to care that our bodies know the difference?
When you start to intake more and more data… the picture gains resolution x.com/nicknorwitz/status/1807018727482737120?s=46&t=Ke3C7fBkUKZ6FwZHnJnEUQ
Really interesting, thanks.
I personally choose stevia, even it makes me binge sometimes. I don't really care much about it, because i binge on low calorie food. I always thought it's just the sweet taste.
Does similiar data exist for stevia? Maybe other molecules don't trigger a neuropod respone.
"binge on low calorie foods" ... maybe the first time I've heard this statement... tell me more.
@@nicknorwitzPhD Smoothie of low-fat cacoa, bluebarries, stevia. The bitter aftertaste of stevia is hidden by the bitterness of the cacoa. It's awesome :D
So what you’re saying is what happens in vagus doesn’t always stay in vagus? Thanks for shedding some light on the situation.
😂😂😂😂
You just opened up a universe of Puns to me!!!
They want to put lights in our bellies???
Star belly sneeches anyone?
What about Stevia?
What about natural sweeteners like allulose?
It appears to reduce glucose/insulin, if anything, in the acute setting. W/r/t neuropod cells, if you look closely fructose doesn't appear to stimulate vagus as dose sucrose/glucose/sucralose. Not sure why. And allulose is an epimer of fructose.
❤ love your scientific explanations.
Love that you love them!
Sucralose probably also has a negative effect on the mucin layer of the intestine promoting leaky gut and chronic inflammation.
Do you have a reliable source for this?
@@YaYippieYeah you’re going to need to provide proof that you’re not a bot
Pubmed gives no result for mucin and sucralose about this subject. My guess is that your source is youtube and these people are making things up.
@@mistahtom Certainly I am not a bot. I opened this up, because I was hoping to find you already replied with some form of reference. I am allergic to Stevia. I appear to tolerate Sucralose, but I know it's likely only marginally better than sucrose. No longer pre-diabetic for years. But some solid evidence here, could help me kick the final habit.
Thanks in advance!
@@mistahtom Strong claims require strong evidence. You're full of shit.