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Sweeteners - Which one is for you?


There are many different sweeteners you can use, and each one has different advantages and disadvantages. Before you consider using a sweetener, you may want to consult the chart below to find out which is best for your needs.

Selected Sweeteners
SWEETENER NATURAL SOURCE CALORIES? PROS CONS
Table Sugar (Sucrose) Sugar cane or sugar beets. Yes.
  • Very sweet
  • enhances baking process.
  • Empty calorie source.
  • Causes fast and high rise in blood sugar.
  • Promotes tooth decay.
Glucose Naturally occurring sugar. The broken down form of carbohydrates. Yes.
  • Good sweetening capability.
  • Causes fast and high rise in blood sugar.
  • Promotes tooth decay.
Fructose Fruit and Honey. Yes.
  • Doesn't require insulin initially to enter cells.
  • No help in weight control.
  • May aggravate high blood levels of triglycerides.
  • Promotes tooth decay.
High-Fructose Corn Syrup Liquid sweetener containing 42-90% fructose. Yes.
  • None.
  • Similar effects as sucrose and fructose.
Honey A natural syrup made up of glucose, fructose and water. Yes.
  • Taste.
  • High glucose content.
  • Promotes tooth decay.
Sorbitol, Mannitol, and Xylitol Naturally occuring sugar alcohols. Yes.
  • May be absorbed into blood more slowly than glucose or sucrose.
  • Does not promote tooth decay.
  • Some may not have a high tolerance.
Aspartame A combination of two amino acids: Aspartic acid, and Phenylalanine No.
  • No aftertaste.
  • Does not promote tooth decay.
  • Loses sweetness in cooking or baking.
Acesulfame K White, odorless crystals derived from acetoacetic acid. No.
  • No aftertaste.
  • Useful in cooking and baking.
  • Does not promote tooth decay.
  • Not as good as sugar in baking
Saccharin Chemically similar to acesulfame K No.
  • Fair sweetening capability.
  • Does not promote tooth decay.
  • Bitter aftertaste.
  • Does not bake well.


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