Now people talk about sugar, there are complex emotions, people with diabetes are afraid of sugar, high blood sugar affects health,
people who want to lose weight are afraid of sugar too high is not conducive to weight control, but in daily life, they
we can not leave Sweet taste, how to do it? What kind of food can be used to replace sugar? Here's the main sweetener and its usage.
Everyone recognizes the earliest sweeteners, and its sweetness is 300 to 500 times that of sucrose.
There is a lot of debate about whether saccharin is harmful. Now that there is a new sweetener,
consumers ignore it and generally do not recommend it. Because saccharin is cheap, it is often seen in some candied products.
Found in 1965, the sweetness is 160 to 200 times that of sucrose. The debate over the safety of aspartame is fierce,
but no major security issues have yet been discovered. There are many countries in the world that have approved the use of aspartame,
and the World Health Organization’s joint expert group has approved the use. Aspartame is mainly used in beverages.
People with diabetes and obesity can add a small amount to their unheated drinks, but it should be noted that it is not suitable for patients with phenylketonuria.
Using sucrose as a raw material, the sweetness is up to 600 times that of sucrose,
and the sweetness duration and aftertaste are very close to sucrose. After more than 20 years of safety assessment,
it has been approved for use in more than 30 countries. It is characterized by relatively high heat resistance and can be used for baking food or cooking dishes.
A natural plant sweetener extracted from plants is slightly sweeter than sucrose and has a similar taste to sucrose.
You can add some xylitol when you do cold dishes, because the effect of low-temperature tasting is better.
Xylitol has low calories and good safety and is the best sweetener for caries prevention.
However, eating too much may also cause side effects such as diarrhea and elevated blood lipids.
Therefore, patients with diabetes should not eat xylitol.
Natural sweeteners extracted from Stevia are as much as 150 to 300 times as sweet as sucrose.
Stevia is safe and has not been found to be toxic or harmful. It has high sweetness after dissolution at low temperature,
low sweetness after dissolution at high temperature but good taste, suitable for baking foods.
The above five kinds are commonly used sugar substitutes, but the saccharin that we are most familiar with has already been abandoned.
In the rest of these sugar substitutes, we are most familiar with xylitol, but remind everyone to understand correctly. Xylitol, do not be fooled by the advertising of the business, xylitol eat more blood sugar will increase.