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This makes aspartame undesirable as a baking sweetener. It is more stable in somewhat acidic conditions, such as in soft drinks. Though it does not have a bitter aftertaste like saccharin, it may not taste exactly like sugar. When eaten, aspartame is metabolized into its original amino acids. Because it is so intensely sweet, relatively little ...
Steviol glycosides do not induce a glycemic response when ingested, because humans cannot metabolize stevia. [4] [5] The acceptable daily intake (ADI) for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study. [6]
Aspartame is an artificial non-saccharide sweetener commonly used as a sugar substitute in foods and beverages. [4] 200 times sweeter than sucrose, it is a methyl ester of the aspartic acid/phenylalanine dipeptide with brand names NutraSweet, Equal, and Canderel. [4]
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When stevia first hit the U.S. market in 2008, many in the nutritional community were over the moon about the health potential of this new sugar substitute. There was finally a “natural” sugar ...
WHO researchers announced that the artificial sweetener aspartame — an ingredient in more than 5,000 products — was “possibly carcinogenic to humans.” ... Lighter Side ...