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2. Which artificial sweetener is the safest choice? - AOL

   www.aol.com/news/artificial-sweetener-safest...

   That’s why, in separate trials, researchers are actively working to get a clearer understanding of how artificial sweeteners affect blood glucose levels, gut microbiome health and the ...

3. Are artificial sweeteners worse than sugar? How they ... - AOL

   www.aol.com/lifestyle/healthier-real-sugar...

   Blood sugar and diabetes: Unlike sugar, most sugar substitutes have little or no effect on blood glucose levels. But that doesn’t mean they lower your risk of diabetes. But that doesn’t mean ...

4. Sucralose - Wikipedia

   en.wikipedia.org/wiki/Sucralose

   Sucralose is used in many food and beverage products because it is a non-nutritive sweetener (14 kilojoules [3.3 kcal] per typical one-gram serving), [3] does not promote dental cavities, [7] is safe for consumption by diabetics and nondiabetics [8] and does not affect insulin levels. [9]

5. Sugary Drinks Linked to Diabetes, Heart Disease. Here's What ...

   www.aol.com/sugary-drinks-linked-diabetes-heart...

   A new analysis of 184 countries linked 2.2 million cases of type 2 diabetes and 1.2 million cases of cardiovascular disease to sugar-sweetened beverages. ... Health risks of artificial sweeteners.

6. Health effects of ultra-processed foods - Wikipedia

   en.wikipedia.org/wiki/Health_effects_of_ultra...

   These sweeteners are often used to reduce calorie content while maintaining sweetness, and their presence, along with other additives, is a hallmark of extensive food processing. [ 32 ] [ 33 ] Claims on the packaging: Ultra-processed foods are often heavily marketed and come in packaging with health claims like "low-fat," "sugar-free," or ...

7. Sugar substitute - Wikipedia

   en.wikipedia.org/wiki/Sugar_substitute

   Artificial sweeteners may be derived through manufacturing of plant extracts or processed by chemical synthesis. High-intensity sweeteners—one type of sugar substitute—are compounds with many times the sweetness of sucrose (common table sugar). As a result, much less sweetener is required and energy contribution is often negligible.