Xylitol and Diabetes
What is xylitol and is it safe for diabetics? Learn how many carbs and calories xylitol has, what it is, how to use it and more.
Sweeteners and Diabetes
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Sweeteners and DiabetesSweeteners and Diabetes
Learn all about the various types of sweeteners and how people with diabetes can enjoy the use of sweeteners. You’ll find out about alternative sweeteners like aspartame and sucralose, which have been widely-used for decades, as well as natural sweeteners like stevia, monk fruit and xylitol that are gaining popularity.
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Xylitol and Diabetes
What is xylitol and is it safe for diabetics? Learn how many carbs and calories xylitol has, what it is, how to use it and more.
Aspartame: An Overview
Aspartame is a low-calorie sweetener which is approximately 200 times sweeter than sucrose.
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.
Sucralose: An Overview
Sucralose is a non-caloric sweetener made from sugar that is also widely known as Splenda.
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.
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 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
