Q:

What replaces sugar in diabetic dessert recipes?

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Quick Answer

Artificial sweeteners replace sugar in diabetic dessert recipes because they do not cause blood sugar to rise, explains WebMD. Such sweeteners include aspartame, sucralose, saccharin, acesulfame potassium and neotame. Stevia is also a no-calorie replacement for sugar, notes Dennis Thompson Jr. for Everyday Health.

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Full Answer

Sucralose is a good choice of artificial sweetener for baking, states Thompson Jr. Marketed as Splenda, its granulated form substitutes directly for sugar. Saccharin, acesulfame potassium, sucralose and aspartame all work in hot and cold foods, according to WebMD. However, aspartame poses health risks to people with a condition called phenylketonuria and potentially loses some of its sweetness at high temperatures.

Research suggests no-calorie sweeteners are potentially problematic, reports Bridget Murray Law for NBC News. It is possible sucralose leads to weight gain by changing the bacteria of the gut. Additionally, when the body senses sweetness, it prepares to receive a substantial amount of calories that never arrives with artificial sweeteners, prompting the person to eat more.

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