Glycemic Response

Background In as early as 1981, Jenkins and co-workers illustrated that carbohydrates – even though consumed in equal amounts – can have very different effects on blood glucose levels. With this, the glycemic index (GI) concept was developed as a way to rank carbohydrate-containing foods based on their potential to...

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The Role of Fat Replacers in a Healthy...

The age of reduced-fat and fat-free options is upon us. Fat replacers have opened the door for a new generation of reduced-fat foods that have the taste and texture of the high-fat foods consumers enjoy, but without unnecessary calories, cholesterol or fat. As the American Dietetic Association has stated, "Fat...

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Expert Opinions – Saccharin

Scientists/Regulators/Health Groups Support Saccharin's Safety The extensive research on saccharin has been reviewed by many international scientists, including a wide range of British, Canadian, German, Swiss, Scandinavian and American researchers, and by health groups interested in low-calorie sweeteners. These reviews have led to significant statements in support of saccharin. Comments...

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Expert Opinions – Aspartame

Scientists/Regulators/Health Groups Support Aspartame's Safety The Food and Drug Administration and almost all scientists who are familiar with the data conclude that aspartame, and its use in a wide variety of products, is a safe and useful option for those individuals who prefer a low-calorie sweetener. Also, the Joint Expert...

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Expert Opinions – Acesulfame K

Scientists/Regulators/Health Groups Support Acesulfame Potassum's Safety About 90 scientific studies have thoroughly established the safety of acesulfame potassium (also known as acesulfame K), a non-caloric sweetener. In addition, some of the world’s leading scientific institutions and regulatory bodies have reviewed these studies and other test results and have confirmed the...

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