Sugar-free, sucrose-free and no added sugar are not the same thing. We explain the differences, what they mean for diabetics and banters, and the hidden sugar names to watch out for on food labels.
Sugar alcohols are the sweeteners used in most sugar-free and no added sugar products - but what are they exactly, and how do they affect blood sugar? Here is a plain-language explanation.
Not all sugar substitutes are equal. Here is a plain-language comparison of xylitol, erythritol, stevia, maltitol and isomalt - and how each one affects blood sugar levels in diabetics and low-carb eaters.
Why do sugar alcohols like isomalt, xylitol, erythritol and maltitol have fewer calories than sugar? We explain how polyols are digested and why the calorie count on the label isn't the whole story.
Confused by carbohydrate labels? We explain the difference between total carbs, nett carbs, glycemic carbs and available carbs - and which number matters most for diabetics and banters.
