Diabetic Gourmet, Author at Diabetic Gourmet Magazine

Aspartame: An Overview

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

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.

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.

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.

Using the Food Label to Help with Food Choices

The food label offers complete, useful and accurate nutrition information for consumers. With today’s food labels, consumers can make better food choices than ever before.

Confusion Over Trans Fats

Trans fatty acids, commonly referred to as trans fats, are formed when vegetable oils are hydrogenated to harden and stabilize them. They have been associated with an increased risk of heart disease. Researchers are now investigating other possible adverse effects.