ARTIFICIAL SWEETENERS
What is Artificial Sweetener? Man-made products created to add sweetness to baking, cooking, and beverages. Helpful for restricted diets for weight loss or diabetes.
How to Buy: Mostly in single serve packages, check expiration date as sweetness will decrease over time.
How to Read the Label: Check for sweetness level, baking or cooking uses, equivalent amount equal to 1 tsp. sugar.
Choices: Saccharin is petroleum byproduct from methyl anthranulate, a synthesized organic molecule found in grapes and other fruits. Manufactured since 1879. Sweet’n Low®, Necta Sweet®; 300-500x sweeter than sugar. Not for baking.
Aspartame combines methanol w/ amino acids phenylalanine and aspartic acid. 4 cal. per gram. Add at end of cooking. Sold as NutraSweet® and Equal® since 1981. 200x sweeter than sugar. PKU patients should avoid it.
Sucralose: no calories; 600x sweeter than sugar. Begins as cane sugar molecule; substitutes 3 hydrogen-oxygen groups w/3 highly-bound chlorine atoms. OK for cooking, and baking. Sold as Splenda® since 1998.
Acesulfame potassium or acesulfame K is 200x sweeter than sugar, no calories; use in hot or cold foods or drinks. Not for baking. Sold as Sunette® since 1988.
Stevia rebaudiana aka Stevia is an herb related to the chrysanthemum; grows as a shrub in Paraguay and Brazil. 250-300x sweeter than sugar, sold since 2008 as Truvia® and PureVia®.
How to Use: Substitute for natural sugars.
How to Store: Keep in a cool dark place.
Health Benefits: Does not promote tooth decay; no nutritional benefit but low glycemic, low in calories and little or no carbohydrates.
Smarter Shopping Trivia: Bulking agents dextrose and maltodextrin contain about 4 calories per tsp.; not listed on the nutrition panel.