Want to sweeten your pot with flavor, not calories or added sugars? Then experiment with sugar substitutes (intense sweeteners).You get sweet taste with just a tiny fraction of the calories—especially useful if you’re managing your weight or diabetes. Intense sweeteners aren’t carbohydrates, so they won’t promote tooth decay either.
Check the supermarket shelf. You’ll five FDA-approved types: (1) aspartame, made of amino acids.( Note: Skip this one if you have the rare genetic disorder, phenylketonuria.); (2) saccharin, made from a grape substance, no longer government-listed as a possible carcinogen; (3) acesulfame potassium; (4) sucralose; and (5) tagatose.
These sweeteners have different cooking qualities than sugar. You’ll need to experiment!
- Check for sugar equivalents and cooking advice. They’re printed on the label.
- Go easy, because the flavor’s so intense. A little goes a long way in your smoothie, cereal, a tart fruit sauce, or any recipe.
- Choose the right sweetener for heating. Saccharin, acesulfame potassium, and sucralose stay sweet when heated. Aspartame doesn’t.
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