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  2. 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]

  3. The Best Foods To Eat To Keep Your Blood Sugar Stable All Day

    www.aol.com/lifestyle/best-foods-eat-keep-blood...

    How does diet impact diabetes? At a basic level, blood sugar is balanced by eating a whole-foods diet primarily focused on lean protein, vegetables, and complex carbs, since these foods provide ...

  4. 10 Sugar Alternatives to Try This Year - AOL

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

    If you have diabetes, for instance, artificial sweeteners or sugar alcohols, like xylitol, could be a better choice when consumed in moderation. Natural sweeteners, like honey, can still raise ...

  5. How might soft drinks lead to type 2 diabetes? - AOL

    www.aol.com/might-soft-drinks-lead-type...

    Soft drinks with added sugar might increase a person's risk of type 2 diabetes by ... such as higher levels of blood sugar, higher body mass index (BMI), and lower levels of “good” cholesterol ...

  6. Sugar substitute - Wikipedia

    en.wikipedia.org/wiki/Sugar_substitute

    A sugar substitute is a food additive that provides a sweetness like that of sugar while containing significantly less food energy than sugar-based sweeteners, making it a zero-calorie (non-nutritive) [2] or low-calorie sweetener. Artificial sweeteners may be derived through manufacturing of plant extracts or processed by chemical synthesis ...

  7. Health effects of ultra-processed foods - Wikipedia

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

    A 2023 meta-analysis of 415,554 participants found that each 10% increase in ultra-processed food consumption led to a 12% higher risk for type 2 diabetes. [14] [15] These foods often have a high glycemic index, leading to rapid spikes in blood sugar, a leading contributor to developing type 2 diabetes.