The newer class of zero calorie & zero glycemic index alternative sweeteners come directly from nature. Brands widely recognized in the US market 2 classes of natural occurring 4-carbon (such as erythritol) and 5-carbon (such as pentose) sweeteners found in certain fruits, corn, & kabocha pumpkins. These natural sweeteners are superior to artificial sweeteners in both taste and health benefits. They initially attract people needing to control insulin levels and are now broadening to a larger pool of folks who practice daily healthy living by cutting out carbs (simple or complex) and cane sugars from their diet.
Is it safe?
These sweeteners are generally safe for the broad population and they have numerous health benefits ([1]). Some of these sweeteners behave like insoluble fibers in that they cannot be broken down into simple carbs by digestive enzymes and they are excreted unchanged through the urine. They thus have zero glycemic index, they do not invoke insulin response, and they have close to zero calorie.
Which sweeteners does Crave Sweet use?
Not all natural 4-carbon sweeteners are created equal. Crave Sweet products are made with erythritol, which is widely known to have zero glycemic index, and thus is ketosis safe for folks following a keto diet, and are safe for folks who need to control insulin levels. A more thorough article on erythritol can be found here.
Not all natural 5-carbon sweeteners are created equal. Crave Sweet products are made with the most expensive 5-carbon BochaSweet extracted from pure superfood kabocha pumpkins. To date this sweetener has been reported to have the closest resemblance in taste to traditional cane sugar.
Thousands of reviews of the newer class of zero calorie natural sweeteners give us a sense of how folks have been using them in their daily living. These sweeteners, while taste like traditional cane sugar, do not behave similarly in traditional recipes. Crave Sweet products are developed and tested thoroughly to surpass expectations of traditional sweet treats to deliver an unprecedented experience.
References
[1] Livesey G. (2003). Health potential of polyols as sugar replacers, with emphasis on low glycaemic properties. Nutrition Research Reviews. 16(2):163-91.
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