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Sugar restriction crashed into my orbit when I was diagnosed withtype 1 diabetesat age seven.
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I came home to a pantry cleared of sweets, soon replaced by sugar-free versions of everything.
Sugar-free pudding after school and sugar-free Swiss Miss at bedtime.
Sugar-free chocolate Santas on Christmas and bunnies on Easter.
At restaurants, little pink and blue packets of white powder mixed in with lemon water for sugar-free lemonade.
In theory, these sugar-free treats satisfied my sweet tooth withoutspiking my blood sugar.
Today, sugar substitutes and I are on happier terms.
First, I now eat plenty of the real thing.
(Even if I precisely calculate and time myinsulindose, my blood sugar can soar.)
ingredient in one of my favorite hobbies:baking.
Using sugar alternatives can sometimes support this goal.
It really depends on the persons health history, food history, tolerance for various sweeteners, and preferences.
After eating sugar substitutes, ask yourself, How do I feel, mentally, physically, and emotionally?
There are a ton of options on the market today, and Ive sampled alotof them.
about what works for you.
Here are my favorite sugar substitutes.
In my experience, they also cut back on the risk of an offensive aftertaste.
tract) than others and affects blood sugar minimally, SELF has reported.
Wholesome Allulose
For a single-ingredient sweetener, this granulated allulose is my go-to.
Its awesome for cookies.
Used cup-for-cup in place of sugar, it bakes like a dream, especially in muffins and quick breads.
(The brands cane sugar blend is excellent too.)
Ive used it in brownies and berry-oat bars with great success.
