There are dozens of sugar substitutes out for diabetics or people who just need to cut back on their sugar. I ran across a new one the other day called Stevia. Lately, it’s been used more often than traditional sugar substitutes, since saccharin, the usual sugar substitute, has been shown to be carcinogenic. The compound extracted from stevia is called steviol glycoside, which is about 300 times sweeter than table sugar. So far, it hasn’t showed any carcinogenic or toxic effects and don’t induce a glycemic response, which is great for diabetics and dieters.
And on another note, it tastes pretty great in tea or coffee! I even tried tasting it alone and it has a vaguely minty taste. I might have to pick some up next time I’m at the grocery store!
I find it a little concerning that saccharin was so widely distributed before it was determined to be carcinogenic. I’ve read so many articles over the past few years about how studies have shown that it did not “have adverse effects so far” or something else along the lines of inconclusive results. Even now, the legitimacy of the studies showing carcinogenic activity are disputed. I stay away from Sweet ‘N Low, but I wonder how much saccharin is used as an additive that I’m less aware of.