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  2. Which artificial sweetener is the safest choice? - AOL

    www.aol.com/news/artificial-sweetener-safest...

    All the widely consumed alternatives such as saccharin, aspartame, sucralose, stevia, xylitol and erythritol are approved by the Food and Drug Administration. They’re found in countless products ...

  3. Dr. Sanjay Gupta On Call: What are your questions about zero ...

    www.aol.com/news/dr-sanjay-gupta-call-questions...

    Experts generally agree that Americans consume too much added sugar every day, so many of us turn to zero-calorie sweeteners to satisfy a sweet tooth. The US Food and Drug Administration has ...

  4. Common sugar substitute linked to increased risk of heart ...

    www.aol.com/news/xylitol-linked-increased-heart...

    The researchers also wanted to understand the mechanism at work, so they fed xylitol to mice, added it to blood and plasma in a lab and gave a xylitol-containing drink to 10 healthy volunteers.

  5. PÜR Gum - Wikipedia

    en.wikipedia.org/wiki/PÜR_Gum

    Aspartame-Free Chewing Gum. Revenue. $10 million - 20 million [1] Website. thepurcompany .com. PUR Gum is a brand of aspartame -free gum produced by The PUR Company Inc. and founded in 2010 by Jay Klein in Toronto, Ontario, Canada. [2] [3] PUR gum and mints are manufactured in Switzerland, [3] distributed in Canada, and sold in over 25 ...

  6. Trident (gum) - Wikipedia

    en.wikipedia.org/wiki/Trident_(gum)

    Trident gum contains the sugar alcohol xylitol, which is known as a "tooth-friendly" sugar. [3] Use of the chemical has been subject to controversy, as it is highly toxic to dogs. [4] [5] Trident has been sued for false labeling over its depiction of a blue mint leaf on its Trident original-flavor gum when the gum lacks any real mint. [6]

  7. Sugar substitute - Wikipedia

    en.wikipedia.org/wiki/Sugar_substitute

    It is about 180–200 times sweeter than sugar, [7] [8] and can be used as a tabletop sweetener or in frozen desserts, gelatins, beverages, and chewing gum. When cooked or stored at high temperatures, aspartame breaks down into its constituent amino acids. This makes aspartame undesirable as a baking sweetener.

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