sweetener is best for the person with diabetes.
When it comes to functionality, Smithson, a Diabetes Lifestyle Expert, says not all sweeteners are the same. “Aspartame cannot be used for baking because it is not heat-stable, but saccharin, acesulfame K, sucralose, and stevia can be used in baking. Also worthy of note is that your baked products may have a different volume because low-calorie sweeteners don’t have the same bulk as sugar.” Allulose is the exception. “Unlike other low-calorie sweeteners, allulose provides the bulk, taste, and texture of sugar,” says Smithson.
Although low-calorie or zero-calorie sweeteners have the benefit of not affecting your blood sugar, you don’t have to use them in great quantities—or at all. Small amounts of sweets can be included in a healthy diet—even if you have diabetes. Keep the amount of sweets and desserts within your carbohydrate allowance by substituting sweets and desserts for starch, fruit, or milk in your diet.
Don’t let diabetes take the sweetness out of your holidays. Work with your diabetes educator to determine which sweetener is best for you. Learn more about low-calorie and zero-calorie sweeteners at the Calorie Control Council.
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Constance Brown-Riggs, is a registered dietitian, certified diabetes educator, national speaker and author of the Diabetes Guide to Enjoying Foods of the World, a convenient guide to help people with diabetes enjoy all the flavors of the world while still following a healthy meal plan. Follow Constance on social media @eatingsoulfully
