70% as sweet as sugar, minimal aftertaste. Appropriate for diabetics. Does not spike blood glucose levels. Can be used for baking. Vegan and GMO-free. Derived from plant sources. Does not promote tooth decay. Good for sweetening beverages.
Some users report gastrointestinal distress after consuming. Chemical odor. Unpleasant "cooling" sensation with sugar alcohols.
Monkfruit and erythitrol blend for improved flavor profile. Zero glycemic impact. Suitable for a multitude of diet plans. Both brown and white sugar substitutes available. Minimal aftertaste. Derived from a variety of gourd.
A number of unpleasant side effects are possible. May contain much more erythitrol than actual monkfruit. Erythitrol is an alcohol-based sweetener.
Versatile blend of stevia and erythitrol. Twice as sweet as sugar. Can be used for baking and cooking. Zero carbohydrates. Organic ingredients. 1:1 ratio in granulated form.
Noticeable chemical aftertaste reported. Some users may experience headaches or gastrointestinal issues.
Pure sugar alcohol, not blended with other substitutes. Minimal glycemic impact, ideal for sweets and desserts. Contains 1/3 the calories of other sugar substitutes.
May have an unpleasant aftertaste. Does not dissolve easily in beverages.
Healthy blend of erythitrol and oligosaccharides. Prebiotic fiber aids digestion and reduces glycemic impact. Can be used in a 1:1 ratio for recipes. Stimulates good gut bacteria.
Expensive price point per ounce. Digestive issues reported after use. Noticeable aftertaste.
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For centuries, pure cane or beet sugar (sucrose) has been the most common form of sweetener in our foods and beverages. Avoiding sucrose or high fructose corn syrup entirely is a nearly impossible task these days. However, many people need to find alternatives to sugar, either for medical or dietary reasons. Pure sugar is high in carbohydrates, which can cause unwanted spikes in a person's blood glucose level and is stored as fat in the body. Fortunately, there are a number of sugar substitutes on the market today. Many are derived from natural sources and can be swapped out for sugar in recipes without sacrificing taste. These sugar substitutes also have the benefit of being much lower in calories than sugar, and they will not create unwanted glucose spikes in the bloodstream. Diabetics and dieters alike will benefit greatly from the introduction of these sugar substitutes into their daily routines.
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