Research finds that using low calorie sweeteners does not cause people to crave sweetness
Research shows the sweetness of low calorie sweeteners does not affect the body.
In a review article, “The Use of Low Calorie Sweeteners by Adults: Impact on Weight Management,” published in the May Edition of the Journal of Nutrition, Anderson et al discuss the relationship...
An updated Academy of Nutrition and Dietetics position paper confirms the safety and benefits of low-calorie sweeteners.
The need for public and health professional education about dietary fiber is crucial since consumption of fiber is low enough to be of public health concern for both adults and children, according to...
According to a review published in Advances in Dental Research, one of the best ways to protect your smile may be to consume more xylitol. Xylitol is a sugar substitute that has also been shown to...
The glycemic index (GI) concept was developed in 1981 as a way to rank carbohydrate-containing foods based on their potential to raise blood glucose.(1) GI measures the extent to which a specific...
Polyols, also called sugar alcohols, are a group of versatile, reduced-calorie carbohydrates that provide the taste and texture of sugar with about half the calories. They are used as food...
Stevia rebaudiana is a South American plant native to Paraguay that has long been used to sweeten beverages and make tea. While the word “stevia” refers to the entire plant only some of the...
Polyols are sugar-free, low-digestible carbohydrate sweeteners, also known as sugar replacers. This PowerPoint presentation is designed for health professionals who are educating patients and clients...
