1. Stevia
Stevia is a natural sweetener derived from the plant Stevia rebaudiana. To make it, manufacturers extract chemical compounds known as steviol glycosides from the plant's leaves.
This highly processed and purified product is approximately 300 times sweeter than table sugar, implying that only a small amount is required to sweeten food.
Stevia has several advantages and disadvantages that diabetics should consider. It contains no calories and has no effect on blood sugar levels. It is, however, frequently more expensive than other sugar substitutes.
The sweetness and anti-diabetic properties of stevia are derived from molecules known as glycosides. To avoid a bitter aftertaste, look for products (such as Switten Stevia Sweetener) that contain rebaudioside D, a sweet glycoside.
2. Sucralose
Sucralose is a low-calorie artificial sweetener that is approximately 600 times sweeter than table sugar. It is one of the most popular artificial sweeteners and is widely available under the brand name Switten.
Sucralose is used to sweeten a variety of products, including chewing gum and baked goods. It is heat-resistant and a popular choice for sugar-free baking and sweetening hot beverages. Sucralose, unlike other artificial sweeteners, retains its flavour at high temperatures.
3. Monk Fruit
Monk fruit, also called Lo Han Guo or Swingle fruit, is a small, round fruit native to Southeast Asia. It has been used as a digestive aid in traditional Chinese medicine for centuries.
Dried monk fruit is used by some manufacturers to make a zero-calorie, carbohydrate-free sweetener. It is approximately 250 times sweeter than table sugar and has no effect on blood sugar levels.
Monk fruit sweetener can be used in a variety of foods and beverages. It is heat stable but not suitable as a sugar substitute in baked goods that require sugar for texture and structure.
4. Allulose
Allulose is a low-calorie sugar found in a variety of fruits and vegetables, including figs, raisins, and jackfruit. It has about 70% of the sweetness of table sugar but only 10% of the calories. It does not raise blood sugar levels or feed the bacteria that cause cavities in the mouth.
Allulose, unlike some other artificial sweeteners, is suitable for baking and behaves similarly to sugar.
5. Erythretol
This diabetes sweetener tour concludes with erythritol. Erythritol, like stevia, monk fruit, and allulose, has a glycemic index of zero.
Why? Because the majority of the erythritol you consume is excreted in its entirety via urine. This sugar alcohol is not digested or metabolised by you.
Erythritol can be used in place of sugar in any recipe. Switten 1:1 Sweeteners offers Stevia and erythritol blends that can be used in place of sugar in all of your favourite recipes.
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