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

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

    For example, stevia comes from processed stevia plant extract, monk fruit sweetener comes from processing a chemical in a gourdlike fruit grown in China, and sucralose is a chemically altered ...

  3. The best 16 foods to relieve constipation fast ... - AOL

    www.aol.com/news/best-16-foods-relieve...

    However, if constipation is coupled with gas or bloating, or if you are suffering from IBS, IBD, or other digestive issues, cruciferous vegetables may sometimes make constipation worse. Peanut butter

  4. 10 Sugar Alternatives to Try This Year - AOL

    www.aol.com/10-sugar-alternatives-try-165700546.html

    7. Stevia extracts. Type: Novel sweetener (high intensity) Potential benefits: Stevia is a plant extract with little to no calories. It’s also much sweeter than sugar, so you need far less of it ...

  5. Sugar substitute - Wikipedia

    en.wikipedia.org/wiki/Sugar_substitute

    Only about 15% of sucralose is absorbed by the body and most of it passes out of the body unchanged. [36] In 2017, sucralose was the most common sugar substitute used in the manufacture of foods and beverages; it had 30% of the global market, which was projected to be valued at $2.8 billion by 2021. [17]

  6. Sucralose - Wikipedia

    en.wikipedia.org/wiki/Sucralose

    Sucralose: (C 12 H 19 Cl 3 O 8) Black Carbon, White Hydrogen, Green Chloride, Red Oxygen. Sucralose is an artificial sweetener and sugar substitute. As the majority of ingested sucralose is not metabolized by the body, it adds very little food energy (14 kJ [3.3 kcal] per gram). [3] In the European Union, it is also known under the E number E955.

  7. Stevia - Wikipedia

    en.wikipedia.org/wiki/Stevia

    Stevia (/ ˈ s t iː v i ə, ˈ s t ɛ v i ə /) [1] [2] is a sweet sugar substitute that is about 50 to 300 times sweeter than sugar. [3] It is extracted from the leaves of Stevia rebaudiana , a plant native to areas of Paraguay and Brazil .

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