Diet Of Diabetic And Artificial Sweeteners (substitutes For Sugar)

Artificial Sweeteners - Substitutes For Sugar


Diabetic people need to avoid including refined sugar, as it may increase the blood sugar level. Various natural sweeteners are available. In addition, many companies have come forth with artificial sweeteners. These sweeteners are just like sugar, but with very less or zero calories.

Artificial sweeteners are best to use in the diet of diabetic. These sweeteners can be used as substitutes for refined sugar.

Artificial Sweetener Variants:

1. Saccharin:

This sweetener is used more commonly in the diet of diabetic.

2. Sucralose

Also known as Splenda. This sweetener is used for baking purposes. It is a transformed version of the regular refined sugar. To give optimum benefits along with the diet of diabetic, hydroxyl in the regular sugar is replaced with chlorine atoms in Sucralose.

3. Neotame

Neotame sweetener is the improved version of Aspartame. This sweetener was prepared to avoid the side effects caused by Aspartame.

4. D-Tagatose

Also known as Tagatose. This is an ideal low calorie sweetener, which can be used in the diet of diabetic. The sweetener is prepared from natural sugar lactose, which is found mainly in dairy items. This sweetener is specially useful for people, who are diagnosed with Type 2 Diabetes. Tagatose also treats certain intestinal tract problems.

5. Alitame

This artificial sweetener is also called Aclame. Alitame is prepared from amino acids. This sweetener has a high usability and can be used in diet of diabetic as well as in bakery products.

6. Stevioside

Most popularly known as Stevia. It is developed from a plant in South America. Stevia is available in all the food stores.

While including artificial sweeteners in the diet of diabetic, always remember that using these sweeteners do not compulsorily imply to intake high calorie foodstuffs. Instead, these are just substitutes for refined and high calorie sugar and thus, have to be used as mild sweeteners only.

By: Michael Smaart

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