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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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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 is a non-caloric sweetener made from sugar that is also widely known as Splenda.
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 is a low-calorie sweetener which is approximately 200 times sweeter than sucrose.
Polyols are sugar-free sweeteners. They are used cup-for-cup in the same amount as sugar is used, unlike other sweeteners.
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.
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.
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

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