Did you know the difference between different types of sweeteners?
People suffering from diabetes need sweeteners because they do not produce peaks of glucose in the blood in the same way as sugar, unlike table sugar, which has approximately 16 calories per teaspoon, sucralose, saccharin, Aspartame and stevia have little or no calorie ...
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Sucralose (Splenda): Sucralose is not absorbed in the body, so it has zero calories. It is about 600 times sweeter than table sugar and can be used in anything. Since it does not lose its sweetness when heat is applied, you can use it in hot foods and for baking.
Saccharin (Sweet and Low): Saccharin was one of the first artificial sweeteners that were available. It is used in foods, medicines, and even in toothpaste. Saccharin is between 200 and 700 times sweeter than sugar, has no calories and can also be used in the kitchen.
Aspartame (Equal): Aspartame is normally found in chewing gum, soft drinks, desserts and many of the "sugar free" snacks. It is 200 times sweeter than sugar, but it has some calories (a paltry 2 calories, more or less) per package. It loses its sweetness when heated, so it's not ideal for baked goods.
Stevia (Truvia): Because the sweetness of stevia is derived from the leaves of a plant called Stevia rebaudiana, it is often touted as a "natural sweetener." It is between 200 and 400 times sweeter than sugar.