Calories in Reeses Sugar free peanut butter cups

WeightWatchers Points are estimated by carbohydrates, fats, protein and fiber in product. They are not an affirmation of better quality or nutritional value of the product or its manufacturer. Only way to count for dieters. Less points are better.
Read more at Weight watchers diet review

There is controversy as to the safety of artificial sweeteners consumed over a long period of time. Some studies have linked artificial sweeteners to cancer and other diseases. If you are consuming artificial sweetened food as a means to reduce calories and lose weight, please consider switching to a less sweet state of mind. Getting your palate used to less sweetened foods over the course of several months will save you the hassle of deciding between extra calories and risk of cancer. ------------ Sources: Bryan GT, Erturk E, Yoshida O. Production of urinary bladder carcinomas in mice by sodium saccharin. Science 1970;168:1238–40. Arnold DL, Moodie CA, Grice HC, Charbonneau SM, Stavric B, Collins BT, et al. Long-term toxicity of orthotoluenesulfonamide and sodium saccharin in the rat. Toxicol Appl Pharmacol 1980;52:113–52. Reuber MD. Carcinogenicity of saccharin. Environ Health Perspect 1978;25:173-200. Murasaki G, Cohen SM. Co-carcinogenicity of sodium saccharin and N- [4-(5-nitro-2-furyl)-2-thiazolyl]formamide for the urinary bladder. Carcinogenesis 1983;4:97–9. Hoover RN, Strasser PH. Artificial sweeteners and human bladder cancer: Preliminary results. Lancet 1980;1:837-40. Soffritti M, Padovani M, Tibaldi E, Falcioni L, Manservisi F, Belpoggi F. The carcinogenic effects of aspartame: The urgent need for regulatory re-evaluation. Am J Ind Med. 2014;57(4):383-97. Schernhammer ES, Bertrand KA, Birmann BM, Sampson L, Willett WC, Feskanich D. Consumption of artificial sweetener–and sugar-containing soda and risk of lymphoma and leukemia in men and women. Am J Clin Nutr 2012;96:1419–28. Soffritti M, Belpoggi F, Manservigi M, Tibaldi E, Lauriola M, Falcioni L, Bua L. 2010. Aspartame administered in feed, beginning prenatally through life span, induces cancers of the liver and lung in male Swiss mice. Am J Ind Med. 2010;53(12):1197-206. Soffritti M, Belpoggi F, Tibaldi E, Degli Esposti D, Lauriola M. Life span exposure to low doses of aspartame beginning during prenatal life increases cancer effects in rats. Environ Health Perspect 2007;115(9):1293-7. Soffriti M, Belpoggi F, Degli Esposti D, Lambertini L, Tibaldi E, Rigano A. First experimental demonstration of the multipotential carcinogenic effects of aspartame administered in the feed to Sprague-Dawley rats. Environ Health Perspect 2006;114:379–385.

The package size is small enough for people to consume as a single portion. The actual serving size and nutrition information relate to a single serving. But this package contains more than one serving. Beware!

Consumption of food containing trans-fat has unequivocally been shown to increase the risk of heart disease by raising levels of LDL (bad cholesterol), and lowering levels of HDL (good cholesterol). Why do the nutrition labels on some products say that there are no trans fats, while Fooducate insists there are? Unfortunately there is an FDA loop hole here. If the amount of trans-fat in a product is less than half a gram per serving, manufacturers can round it down to 0. But even 0.49 grams of trans-fat is bad for you. And don't even get us started on the actual consumption versus the tiny serving size. So how do you know if a product does have trans fat in it? Look for "partially hydrogenated" oils and fats in the ingredient list. Sources: ----------- Mensink RPM, Katan MB. Effect of dietary trans fatty acids on high-density and low-density lipoprotein cholesterol levels in healthy subjects. N Engl J Med 1990;323:439-45. Zock PL, Katan MB. Hydrogenation alternatives: effects of trans fatty acids and stearic acid versus linoleic acid on serum lipids and lipoproteins in humans. J Lipid Res l992;33:399-4l0. Judd JT, Clevidence BA, Muesing RA, Wittes J, Sunkin ME, Podczasy JJ. Dietary trans fatty acids: effects of plasma lipids and lipoproteins of healthy men and women. Am J Clin Nutr 1994;59:861-8. Lichtenstein AH, Ausman LM, Jalbert SM, Schaefer EJ. Effects of different forms of dietary hydrogenated fats on serum lipoprotein cholesterol levels. N Engl J Med 1999;340:1933–1940 Hu FB, Stampfer MJ, Manson JE, Rimm E, Colditz GA, Rosner BA, et al. Dietary fat intake and the risk of coronary heart disease in women. N Engl J Med. 1997;337:1491–9. Mozaffarian D, Katan MB, Ascherio A, Stampfer MJ, Willett WC. Trans fatty acids and cardiovascular disease. N Engl J Med. 2006;354:1601–1613.

Good choice! No artificial colors in this according to our last product update. Gum, mints and candy, while you're only consuming just a little bit, can have some added elements you don't want - like artificial colors. Parents of children sensitive to artificial colors report reactions from tiny doses. Many people on special diets avoid them and others are actually allergic to them. And the good news is that this product has none! ------------ Sources: Feingold BF. Hyperkinesis and learning disabilities linked to artificial food flavors and colors. Am J Nurs 1975; 75-5: 797-803. Harley JP, Matthews CG, Eichman P. Synthetic Food Colors and Hyperactivity in Children: A double-blind challenge experiment. Pediatrics 1978; 62: 975-983. Kobylewski S, Jacobson M. Toxicology of food dyes. Int J Occup Env Heal 2012; 18-3: 220-246. McCann D, Barrett A, Cooper A, Crumpler D, Dalen L, Grimshaw K, Kitchin E, Lok K, Porteous L, Prince E, Sonuga-Garke E, OWarner J, Stevenson J. Food additives and hyperactive behavior in 3-year-old and 8/9-year-old children in the community: a randomized, double-blinded, placebo-controlled trial. Lancet 2007; 370: 1560-67. Schab DW, Trinh NT. Do artificial food colors promote hyperactivity in children with hyperactive syndromes? A meta-analysis of double-blind placebo-controlled trials. J Dev Behav Pediatr 2004; 25: 423-434. Sonuga-Barke EJS, Hollis C, Brandeis D, Konofal E, Cortese S, Lecendreux M, Daley D, Wong I, Ferrin M, Sergeant J, Holtmann M, Stevenson J, Danckaerts M, Van Der Oord S, Dopfner M, Dittmann R, Simonoff E, Zuddas A, Banaschewski T, Buitelaar J, Coghill D. Nonharmacological interventions for ADHA: Systematic review and meta-analyses of randomized controlled trials of dietary and psychological treatments. Am J Psychiatry 2013; 170-3: 275-289. Stevens LJ, Kuczek T, Burgess JR, Hurt E, Arnold LE. Dietary sensitivities and ADHD symptoms: Thirty-five years of research. Clin Pediatr 2011; 50:279-293. Williams JI, Cram DM, Tausig FT, Webster E. Relative effects of drugs and diet on hyperactive behaviors: An experimental study. Pediatrics 1978; 61-6: 811-817.

Not all fats are created equal. Saturated fats are the ones responsible for bad cholestrol buildup in our blood vessels, as well as contributing to coronary disease.

* FoodPoints are calculated by Fooducate based on fats, carbs, fiber, and protein. They are not an endorsement or approval of the product or its manufacturer. The fewer points - the better.

TBHQ (tertiary butylhydroquinone) is an antioxidant used to keep oils from going rancid. It is a petroleum derivative. Yummy. The food industry pushed the FDA for years to get it approved as a preservative despite the fact that ingestion of large doses (a thirtieth of an ounce) can cause nausea, delirium, and ringing of the ears. (Anyone remember what Jack Nicholson had for lunch in “The Shining”?) TBHQ cannot exceed 0.02% of the oil and fat content in a food.

This product is highly processed. If you'll take a look at its ingredient list, you'll discover new words to add to your vocabulary. Many of theses ingredients are required to increase the shelf life of the product and improve the flavor that disappears when food is not fresh.

Sugar alcohols are used as a lower calorie sweetener compared to table sugar. They are not metabolized by oral bacteria, which means no cavitites. That's why they are popular in gums and mints. Sugar alcohols have also found their way into cereals, bars, and other snacks. The downside of sugar alcohols is that they may cause bloating. Here is of sugar alcohols you may find in the ingredient list: Arabitol Erythritol Glycol Glycerol Isomalt Lactitol Maltitol Mannitol Rybitol Sorbitol Threitol Xylitol

Companies add artificial flavors to products to make them taste better. They are created in a lab and the formulations are guarded as trade secrets. Flavorings can compensate for flavor loss during processing, substitute for ingredients, lower production costs and increase shelf stability. Artificial flavorings are cheaper to source than natural flavors and are perceived as "worse" than natural flavors. They are more stable (and usually less chemically complex) than natural flavors. Artificial flavors are not necessarily bad for you from a health perspective. however, people with food sensitivities or allergies may want to avoid artificial flavors if they are unnamed. You can always contact the manufacturer for more information.

Companies add flavorings to make products taste better. They are created in a lab and the formulations are guarded as trade secrets. Flavorings can compensate for flavor loss during processing, substitute for ingredients, lower production costs and increase shelf stability. Natural flavorings are more expensive to source than artificial flavors, but tend to be better received by consumers. People sensitive to MSG, vegans, vegetarians and those with allergies should pay special attention to the phrase "natural flavorings" since glutamates, animal products or allergens may be the source of natural flavors. You can always contact the manufacturer for more information.

Lecithins are oily substances that occur naturally in plants (soybeans) and animals (egg yolks). Soy lecithin possesses emulsification properties. This means it can keep a candy bar “together” by making sure that the cocoa and the cocoa butter don’t separate. It is also used in bakery items to keep the dough from sticking and to improve its ability to rise.

Vanillin is chemically synthesized to taste like vanilla, but it's not the real deal.