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Diabetic Sweeteners

It's not easy to find someone who doesnÂ’t like sweet tastes. Indeed, the human predilection for sweets is thought to be a basic survival adaptation. When presented with a variety of basic tastes such as sweet, salty, bitter or sour, infants favor the sweet choice.

Sweeteners make many foods taste better. And natural sugars have a host of other valuable culinary and practical uses, including adding bulk to baked goods, helping foods to brown, and facilitating fermentation. This area features articles and information relating to sugar and artificial sweeteners, as well as the relationship between sweeteners and diabetes.

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Recipe for Italian Spinach Pie
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Recipe's for managing blood sugar
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What to feed my guy???
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What are some good eating tips?????Please Help
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Latest Articles:

5 Great Diabetic-Friendly Cheesecake Recipes

5 Great Diabetic-Friendly Cheesecake Recipes
Don't forget the cheesecake! This collection of diabetic-friendly cheesecake recipes offers a little something for everyone.

Acesulfame K: An Overview
Acesulfame potassium is used in thousands of foods, beverages, oral hygiene and pharmaceutical products in about 90 countries. Among these are tabletop sweeteners, desserts, baked goods, soft drinks, and candies.

Sucralose: An Overview
Sucralose is a non-caloric sweetener made from sugar that is also widely known as Splenda.

Saccharin: An Overview
Saccharin has been used to sweeten foods and beverages without calories or carbohydrates for over a century and has had it's share of public ups and downs.

Aspartame: An Overview
Aspartame is a low-calorie sweetener which is approximately 200 times sweeter than sucrose.

A Look at Polyols: aka Sugar Replacers
Polyols are sugar-free sweeteners. They are used cup-for-cup in the same amount as sugar is used, unlike other sweeteners.

Low-Calorie Sweeteners on the Horizon
Non-nutrative sweeteners not yet approved in the United States as of May 2002 include Alitame, Cyclamate, and Neotame. Here is some information about these three sweeteners.

Sucralose and Diabetes
Diabetes 101: Sucralose is a low-calorie sweetener made from sugar. It is about 600 times sweeter than sugar and can be used like sugar in a broad range of foods.

Not Only Sugar Is Sweet
Plain table sugar and its numerous taste-alikes may be one of our most popular food commodities. People come by their love for sweetness naturally. According to the experts, humans are born generally preferring sweet over bitter or sour tastes....carbohydrates exchanges

Sucralose: Everything You Need to Know
Sucralose is the only low-calorie sweetener made from sugar. It is used around the world as an ingredient in low-calorie processed foods and beverages, and as a tabletop sweetener available to consumers in supermarkets and other consumer outlets. Diabetic Gourmet Magazine Article

Sugar Substitutes: Americans Opt for Sweetness and Lite
Many Americans seeking to control their weight, and diabetics seeking sugar alternatives, have turned to sugar substitutes, or artificial sweeteners, as a way to help lower their daily calorie count without having to give up their favorite foods. Four sugar substitutes are approved for use in a variety of foods.

FDA Statement on Aspartame
A recently published medical journal article raises the question whether any increased incidence in the number of persons with brain tumors in the United States is associated with the marketing of aspartame, an artificial sweetener, following the Food and Drug Administration's approval of that food additive in 1981. The following can be used to answer questions!

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