You want to make the right choice for you and your family... But
which sweetener is really the best? In reality, there is not a
one-size-fits-all answer to this question. The right answer depends
on a number of factors, because each sweetener has its pros and
cons. Which sweeteners have a low glycemic index? Which ones can
upset your digestive system? Which one can aggravate high blood
pressure? Which ones work best for baking? This book gives you the
science-based information you need to make the sweetener choice
that's best for you and your family. This book tells you the
advantages and disadvantages of sucrose, brown sugar, turbinado,
molasses, fructose, glucose, lactose, isomaltulose, corn syrup,
high fructose corn syrup (HFCS), honey, agave nectar, sorbitol,
isomalt, lactitol, maltitol, mannitol, xylitol, inulin,
fructooligosaccharides, tagatos, erythritol, glycerol, acesulfame,
aspartame, neohesperidin dihydrochalcone, neotame, saccharin,
sucralose, cyclamate, alitame, stevia (stevioside and
rebaudioside), luo han guo (mogrosides), glycyrrhizin, thaumatin,
brazzein, monellin, mabinlin, curculin, and miraculin. It tells you
about the taste quality, calories, glycemic index, stability, and
safety of each of these sweeteners.
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