Sweeteners
Acesulfame Potassium: The Sweetener That's Almost Never Alone
What is acesulfame potassium in food? Why Ace-K is almost always blended with other sweeteners, its regulatory history, and microbiome research
IntermediateAspartame: What the Research Actually Shows After 40 Years of Study
Is aspartame safe? 40 years of research, a 2023 IARC classification, and what the ADI actually means for daily diet soda drinkers
IntermediateErythritol: The Sugar Alcohol Behind the 2023 Heart Risk Study
Is erythritol safe? The 2023 Cleveland Clinic study on cardiovascular risk, what it found, what its limits are, and the current regulatory status
IntermediateMonk Fruit Sweetener: What Mogrosides Are and How They Work
What is monk fruit sweetener? How mogrosides work, why it doesn't raise blood sugar, and what the limited research actually shows
BeginnerStevia: What's Left After You Process a 'Natural' Sweetener
Is stevia healthy? The difference between stevia leaves and commercial steviol glycosides, what Reb-A means, and what the research shows
BeginnerSucralose: How Chlorinated Sugar Became Splenda
Is sucralose safe? The chemistry behind Splenda, the chlorine concern explained, and what 2023 microbiome research actually found
Intermediate