Moneycontrol News | August 6, 2024
Stevia: Stevia is a natural sweetener derived from the leaves of the Stevia rebaudiana plant. It has been used as a sweetener for centuries in some cultures
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Why it works: It is not metabolised by the body in the same way as fructose. Also, it doesn’t contain fructose. Stevia has a negligible effect on blood glucose levels, which can be beneficial for managing sugar intake
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Monk fruit sweetener: Monk fruit sweetener is derived from the monk fruit, also known as luo han guo. The sweet compounds in monk fruit are called mogrosides
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Why it works: It contains no fructose or glucose, making it a suitable alternative. It is also very low in calories and has a low glycemic index, which means it doesn’t impact blood sugar levels significantly
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Maple syrup: Maple syrup is a natural sweetener made from the sap of sugar maple trees. It contains a mix of sugars, including sucrose, glucose, and fructose
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Why it works: While it does contain fructose, it has a lower concentration compared to high-fructose corn syrup. Some people with fructose intolerance tolerate small amounts of maple syrup better than other sweeteners high in fructose
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Rice syrup: Rice syrup, also known as brown rice syrup, is made from fermented brown rice. It primarily contains glucose and maltose
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Why it works: Since is composed of glucose and maltose, it has a lower fructose content and is generally better tolerated by those with fructose intolerance. It helps sweetening recipes without adding fructose
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Xylitol: Xylitol is a sugar alcohol found naturally in fruits and vegetables. It’s commonly used as a sugar substitute in various products, including sugar-free gum and candies
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Why it works: It contains less fructose and is absorbed differently by the body. It doesn’t cause a spike in blood sugar levels. However, it can cause gastrointestinal discomfort in some. Use it in moderation
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Sucrose: Sucrose, commonly known as table sugar, is a disaccharide composed of glucose and fructose. It is widely used as a sweetener in foods and beverages
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Why it works: It is broken down into equal parts glucose and fructose during digestion. For people with fructose intolerance, managing the total intake of sucrose may be possible if they can tolerate the glucose component
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