Breathe In, Breathe Out: The Negative Effect of Synthetic Sugar on Cellular Respiration

Abstract

As food producers seek “healthier” alternatives to sugar, synthetic sugars such as saccharine have become popular in western culture. However, one must be mindful of the effect of this synthetic sugar on the body, and how (or if) the body processes it. We measured the respiration rates of synthetic versus natural sugar mixed with yeast to determine which type of sugar produces more carbon dioxide and therefore respires more readily. Using a carbon dioxide probe, we measured the amount of carbon dioxide produced by the yeast solution when placed separately in glucose, saccharine, or deoxidized water. Yeast solution in saccharine produced significantly less carbon dioxide, limiting energy production in organisms. These results may be utilized when evaluating the value of synthetic sugar in maintaining a healthy diet and achieving longevity in life.