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2. The 6 Healthiest Sweeteners—and 6 to Avoid - AOL

   www.aol.com/6-healthiest-sweeteners-6-avoid...

   2. Best: Allulose. Allulose. A newer sweetener on the market, allulose has a similar texture and flavor to sugar with far fewer calories and grams of carbohydrates. This sugar substitute is ...

3. Stevia - Wikipedia

   en.wikipedia.org/wiki/Stevia

   Stevia ( / ˈstiːviə, ˈstɛviə /) [1] [2] is a sweet sugar substitute that is about 50 to 300 times sweeter than sugar. [3] It is extracted from the leaves of Stevia rebaudiana, a plant native to areas of Paraguay and Brazil in the southern Amazon rainforest. [4] The active compounds in stevia are steviol glycosides (mainly stevioside and ...

4. Steviol glycoside - Wikipedia

   en.wikipedia.org/wiki/Steviol_glycoside

   Steviol glycoside. Molecular structure of stevioside. Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana ( Asteraceae) and the main ingredients (or precursors) of many sweeteners marketed under the generic name stevia and several trade names.

5. Splenda - Wikipedia

   en.wikipedia.org/wiki/Splenda

   Splenda / ˈsplɛndə / is a global brand of sugar substitutes and reduced-calorie food products. While the company is known for its original formulation containing sucralose, it also manufactures items using natural sweeteners such as stevia, monk fruit and allulose. It is owned by the American company Heartland Food Products Group.

6. Cooking oil - Wikipedia

   en.wikipedia.org/wiki/Cooking_oil

   Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking. It sometimes imparts its own flavor.

7. Is Stevia Bad for You? What Experts Say About This Sugar ...

   www.aol.com/stevia-bad-experts-sugar-substitute...

   When stevia first hit the U.S. market in 2008, many in the nutritional community were over the moon about the health potential of this new sugar substitute. There was finally a “natural” sugar ...