Your body reacts to the sweetness and produces insulin, which when not paired with actual sugars, turns into fat. This is known as "Insulin Resistance" (http://en.wikipedia.org/wiki/Insulin_resistance)
This is not what insulin resistance is (Read his own link):
>Your body reacts to the sweetness and produces insulin, which when not paired with actual sugars, turns into fat.
Additionally, items which digest to glucose trigger insulin production. Aspartame has repeatedly been shown to not. Most other low calorie sweetners, additionally, have not as well.
Saccharin had one study that showed a correlation, however, several other studies did not.
Honestly curious here, why is stevia excluded from the list in the article? It would seem to fall under the same process and cause equal amount of harm? Or is it the naturalistic fallacy at work?
Additionally, items which digest to glucose trigger insulin production. Aspartame has repeatedly been shown to not. Most other low calorie sweetners, additionally, have not as well.
Saccharin had one study that showed a correlation, however, several other studies did not.
However, protein does: http://www.ncbi.nlm.nih.gov/pubmed/1946186