However, low-calorie or no-calorie sugar substitutes can be an easy way to cut carbohydrate and caloric intake. And food companies have introduced low-sugar desserts such as ice cream and candy bars, aimed straight at the waistlines and wallets of people with diabetes.
- Equal: Found in blue packets; contains dextrose, maltodextrin, and aspartame; aspartame was approved by the Food and Drug Administration (FDA) in 1981
- NutraSweet: Found in white packets with a red swirl; contains aspartame
- Splenda: Found in yellow packets; contains a sweetener called sucralose, which was FDA-approved in 1998
- Sweet'N Low: Found in pink packets; contains saccharine and has been on the market since 1957
- Stevia: Found in health-food stores; not FDA-approved as a sweetener
Just keep in mind that cooking and baking with some sugar substitutes (some can't be used in high-temperature cooking) can take some experimentation; you may not get the same results in flavor and texture as with sugar.
"There's really no evidence that sweeteners should not be used," said Nadine Uplinger, member of the board of the American Association of Diabetes Educators and director of the Gutman Diabetes Institute at the Albert Einstein Healthcare Network in Philadelphia. "It's really an individual preference."
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