For diabetics and general dieters alike, reducing sugar intake is imperative to help keep glucose levels down and to encourage healthy body functions. For decades, aspartame (often branded as “Sweet and Low”) remained the de facto choice for sugar-free products, ranging from baked goods to iced tea; in recent years, however, a number of viable alternatives have emerged to provide sweeteners in diabetic products. The innovation in sugar free substitutes is driven by dual concerns over the health implications of certain compounds, as well as a desire to improve the taste and texture of the end products.
Maltitol
A sugar alcohol that is commonly found in baked goods, including sugar-free chocolate, for its stability during the heating process, Maltitol is nearly as sweet a traditional table sugar. Some individuals may have difficulty digesting the compound, which is formulated from hydrogenated maltose. Most commonly, diabetic chocolate and baked goods products feature maltitol, which may have a slight affect upon blood sugar for some individuals, so it’s worth consulting with your doctor before determining whether you can incorporate the compound into your diet.
Stevia
A natural herb found in South America, stevia has been growing in popularity as an all-natural sugar substitute. Many times the sweetness of traditional sugar, the herb is increasingly found in a variety of products, ranging from new diet soft drinks to all-natural, diabetic-friendly candies. Although the product has been around for decades, Stevia only recently gained approval of major regulators during the past decade, leading to its growing use in mainstream products.
Sucralose
Currently the most popular artificial sweetener, Sucralose is commonly packaged as the brand name “Splenda”, which is commonly found as a table sweetener as well as a primary ingredient in sugar-free, packaged products. Some diabetics have trouble maintaining their blood sugar levels after consuming the compound, as it’s derived from traditional sugar.
