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The only exception is aspartame, which provides the same amount of calories as sugar per gram but is typically used in small quantities. ... while stevia is up to 400 times sweeter than sugar. The ...
Stevia is 200 times sweeter than sugar and is processed from the stevia leaf. With close to zero calories per serving, stevia is a great option for diabetics and others looking to lower their ...
Acesulfame potassium (Ace-K) is 200 times sweeter than sucrose (common sugar), as sweet as aspartame, about two-thirds as sweet as saccharin, and one-third as sweet as sucralose. Like saccharin, it has a slightly bitter aftertaste, especially at high concentrations. Kraft Foods has patented the use of sodium ferulate to mask acesulfame's ...
(Specifically, it is sweetened with stevia leaf extract.) Other ingredients include carbonated water, natural flavors, tartaric acid and citric acid, plus caffeine, depending on the flavor.
Stevia (/ ˈ s t iː v i ə, ˈ s t ɛ v i ə /) [1] [2] is a sweet sugar substitute that is about 50 to 300 times sweeter than sugar. [3] It is extracted from the leaves of Stevia rebaudiana, a plant native to areas of Paraguay and Brazil. [4] [5] The active compounds in stevia are steviol glycosides (mainly stevioside and rebaudioside).
Steviol glycosides do not induce a glycemic response when ingested, because humans cannot metabolize stevia. [ 4 ] [ 5 ] The acceptable daily intake (ADI) for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.
These might be sweetened with artificial sweeteners or plant-based sugar substitutes (like stevia or monk fruit), Susie explains. As mentioned above, some varieties also contain inulin, a type of ...
Artificial sugars: Ultra-processed foods with artificial sugars typically contain aspartame, sucralose, acesulfame-k, saccharin or stevia. [31] These sweeteners are often used to reduce calorie content while maintaining sweetness, and their presence, along with other additives, is a hallmark of extensive food processing.
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