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  2. Hate the taste of water? Here’s how to find some you actually ...

    www.aol.com/lifestyle/hate-taste-water-actually...

    What’s the best way to make water taste better? ... You will get a refreshing burst of flavor without added sugar. Or if you’re OK with a bit of sugar, you can add a splash of 100% percent ...

  3. The 5 Best No-Added-Sugar Drinks for Better Blood Sugar ... - AOL

    www.aol.com/lifestyle/5-best-no-added-sugar...

    Most options are just carbonated water and natural flavor, and contain no added sugar, calories or carbs, making them ideal for supporting blood sugar balance. 2. Tea

  4. Got water goals? These 8 tips and tricks for increasing your ...

    www.aol.com/lifestyle/got-water-goals-8-tips...

    In fact, water can be as nuanced as a glass of wine, which is why we now have water experts and sommeliers to steer our palates in a more tasty direction. Tips and tricks for making water taste better

  5. Cranberry juice - Wikipedia

    en.wikipedia.org/wiki/Cranberry_juice

    Cranberry juice is an acidic drink with a pH of about 2.6. [9] Some cranberry juice products contain large amounts of sugar used in manufacturing to make the drink more palatable, but their consumption may increase the risk of hyperglycemia and reduced control of blood glucose in people with diabetes or glucose intolerance.

  6. Black water (drink) - Wikipedia

    en.wikipedia.org/wiki/Black_water_(drink)

    Black water companies market health benefits such as anti-aging, reducing blood sugar, and promoting gut health. [1] However, the health benefits of consuming FvA through black water are not well studied. While there are purported to be benefits to the immune system, intaking too much FvA may also be toxic. [6]

  7. Saccharin - Wikipedia

    en.wikipedia.org/wiki/Saccharin

    Saccharin, also called saccharine, benzosulfimide, or E954, or used in saccharin sodium or saccharin calcium forms, is a non-nutritive artificial sweetener. [1] [5] Saccharin is a sultam that is about 500 times sweeter than sucrose, but has a bitter or metallic aftertaste, especially at high concentrations. [1]