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Multiple Myeloma an incurable disease, but I have spent the last 25 years in remission using a blend of conventional oncology and evidence-based nutrition, supplementation, and lifestyle therapies from peer-reviewed studies that your oncologist probably hasn't told you about.
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Artificial Sweeteners Reduce Gut Health
“Sugar Feeds Cancer” is often the lament. So, cancer patients are advised not to use sugar. The problem then is that artificial sweeteners reduce gut health. This exposes cancer survivors to a different situation.
At the same time, gut health is important in managing cancer.
- Polyphenols Gut Health and Myeloma
- Probiotics and Gut Health for Myeloma
- Restore Myeloma Gut Health- Diet, Fecal Transplant?
I thought the video below gave a clear explanation of the basic issue.
How Artificial Sweeteners Affect Our Gut Flora Health – What the Research Says
I am not saying that cancer patients should use sugar. Far from it. I’ve been living with a blood cancer called multiple myeloma since my diagnosis in early 1994. I no longer use refined sugar. My wife does use sugar for baking but she limits what she puts in recipes.
I do eat fruits and veggies, which contain fructose. I can’t avoid this, as fruits and veggies are central to my diet.
But I consume little sugar and no artificial sweeteners. And I encourage you to follow my lead.
Email me at David.PeopleBeatingCancer@gmail.com to learn more about managing multiple myeloma with both conventional and non-conventional therapies.
Hang in there,
David Emerson
- MM Survivor
- MM Cancer Coach
- Director PeopleBeatingCancer
Synthetic vs. non-synthetic sweeteners: their differential effects on gut microbiome diversity and function
Abstract
The rising use of artificial sweeteners, favored for their zero-calorie content and superior sweetness, necessitates understanding their impact on the gut microbiome. This study examines the effects of five common artificial sweeteners-
- Acesulfame K,
- Rebaudioside A,
- Saccharin,
- Sucralose,
- and Xylitol-
on gut microbiome diversity using minibioreactor arrays.
Fecal samples from three healthy individuals were used to inoculate bioreactors that were subsequently supplemented with each sweetener. Over 35 days, microbial diversity and network composition were analyzed.
Results revealed synthetic sweeteners like Sucralose and Saccharin significantly reduced microbial diversity, while non-synthetic sweeteners, particularly Rebaudioside A and Xylitol, were less disruptive.
Acesulfame K increased diversity but disrupted network structure, suggesting potential long-term negative impacts on microbiome resilience. Sucralose enriched pathogenic families such as Enterobacteriaceae, whereas natural sweeteners promoted beneficial taxa like Lachnospiraceae.
Random Matrix Theory (RMT) based analysis highlighted distinct microbial interaction patterns, with Acesulfame K causing persistent structural changes. Findings suggest non-synthetic sweeteners may be more favorable for gut health than synthetic ones, emphasizing cautious use, particularly for those with gut health concerns.
This study enhances our understanding of artificial sweeteners’ effects on the gut microbiome, highlighting the need for further research into their long-term health implications.
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