36 Waarom je suiker en zoetstoffen het beste kunt minderen.

Zowel suiker als zoetstoffen komen steeds vaker negatief in het nieuws. Helaas is dat niet voor niets en in deze aflevering bespreek ik waarom. Ben je slechthorend? Zet dan de ondertiteling aan op YouTube. 1:00 Suiker. 4:06 Zoetstoffen (polyolen en intensieve). 7:30 Welke mogelijke nadelen voor onze gezondheid geven ze?  WHO calls on countries to reduce sugars intake among adults and children  Hoe kan je suiker herkennen? - Diabetesfonds Tips om suiker te minderen  | Gewichtsconsulent Amanda  Health potential of polyols as sugar replacers, with emphasis on low glycaemic properties | Nutrition Research Reviews | Cambridge Core  (PDF) A review on polyols: New frontiers for health-based bakery products  Sugar disrupts microbiome, eliminates protection against obesity and diabetes  Zoetstoffen - Consumentenbond  Wat is PKU? - De Nederlandese PKU Vereniging  Microbiota imbalance induced by dietary sugar disrupts immune-mediated protection from metabolic syndrome: Cell Niet-alcoholische leververvetting (NAFLD NASH) - Maag Lever Darm Stichting  NAFLD/ NASH - Nederlandse Leverpatiënten Vereniging (NLV)  Microbiome-derived ethanol in nonalcoholic fatty liver disease | Nature Medicine  Associations of sugar- and artificially sweetened soda with nonalcoholic fatty liver disease: a systematic review and meta-analysis  Vervette lever door alcohol uit eigen darmbacteriën  Salt and sugar: their effects on blood pressure Integration of Sweet Taste and Metabolism Determines Carbohydrate Reward - ScienceDirect  Health effects of the use of non-sugar sweeteners: a systematic review and meta-analysis  Effects of Sweeteners on the Gut Microbiota: A Review of Experimental Studies and Clinical Trials | Advances in Nutrition | Oxford Academic  Personalized microbiome-driven effects of non-nutritive sweeteners on human glucose tolerance: Cell  Effects of sucralose on insulin and glucagon-like peptide-1 secretion in healthy subjects: a randomized, double-blind, placebo-controlled

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