{"id":175860,"date":"2022-01-03T16:29:10","date_gmt":"2022-01-03T10:59:10","guid":{"rendered":"https:\/\/quicktelecast.com\/can-low-sugar-treats-ever-compete-with-the-real-thing\/"},"modified":"2022-01-03T16:29:10","modified_gmt":"2022-01-03T10:59:10","slug":"can-low-sugar-treats-ever-compete-with-the-real-thing","status":"publish","type":"post","link":"https:\/\/quicktelecast.com\/can-low-sugar-treats-ever-compete-with-the-real-thing\/","title":{"rendered":"Can low-sugar treats ever compete with the real thing?"},"content":{"rendered":"

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I\u2019m standing in front of a supermarket freezer wondering which ice cream to pick: regular or low-sugar. I know too much sugar isn\u2019t good for me, so low-sugar ice cream seems like a\u00a0good way to limit my sugar intake without losing my treat. But how does it taste? After sampling lower-calorie salted-caramel ice creams by Jude\u2019s<\/a> (455 cals per\u00a0tub), Oppo<\/a> (356 cals) and Halo Top<\/a> (320 cals), I\u00a0can report the creaminess becomes respectively more fleeting and less satisfying, with Halo Top actually the sweetest and most cloying. By contrast, Jude\u2019s regular version (whole milk, double cream, 621 cals) is richer, fuller and rolls about my mouth luxuriously, rather than dissolving in an instant. I get the full hit of sugar, but I eat less of it overall. <\/p>\n

\"Halo — \n\t\t\t\tHalo Top sea salt caramel ice cream (320 cals per tub)
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Low-sugar and sugar-free products are what we might call \u201cloophole\u201d foods. They allow us to consume more of certain products (ice cream, biscuits, fizzy drinks) without feeling like we\u2019re breaking too many rules. Naturally occurring sugars, of course, exist in lots of food (including fruit, vegetables and milk-based products). The problem tends to be the refined (or \u201cfree\u201d) sugars in processed foods. \u201cTwo-thirds of our shopping baskets in the UK are made up with processed foods,\u201d says London-based nutritionist Sarah Ann Macklin. \u201cWe\u2019re overconsuming free sugars and becoming customised to more sugar.\u201d <\/p>\n
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Don\u2019t drink diet colas if you\u2019re on a diet. You\u2019ll feel hungrier<\/p>\n<\/p><\/div>\n<\/blockquote>\n
Low- or no-sugar products replace sugar with artificial sweeteners (such as aspartame), novel sweeteners (like stevia) or sugar alcohols (such as xylitol). These are low or no calorie and reduce blood sugar spikes. The challenge is not overconsuming. Artificial sweeteners have been linked to gut and mental-health issues, while sweeteners may trigger hunger cravings and can be addictive. \u201cDon\u2019t drink diet colas if you\u2019re on a diet,\u201d urges Macklin. \u201cYou\u2019ll feel hungrier.\u201d<\/p>\n
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$\"Supplant$ <\/source><\/picture>
Supplant chocolate bars from Thomas Keller of The French Laundry \u00a9 Steven Karl Metzer Photography<\/figcaption><\/figure>\n<\/div>\n
Scientists continue to innovate: Incredo is an extra-sweet sucrose-silica substitute, which allows 30 to 50 per cent less sugar to be used without losing sweetness. And Michelin-starred Thomas Keller of The French Laundry recently showcased Supplant<\/a> \u2013 a sweetener derived from plant fibres \u2013 in\u00a0chocolate that he stated was as delicious as any made in his restaurant. <\/p>\n
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For home cooks, Tom Kerridge\u2019s The Dopamine Diet<\/em> is a guide to using substitutes like erythritol and inulin in recipes such as almond soda bread, flaxseed biscuits and cr\u00e8me br\u00fbl\u00e9e. \u201cInulin is the only sugar substitute that caramelises and sets like sugar,\u201d he notes. <\/p>\n
To minimise weight gain, though, we need to think beyond sugar substitutes and calories to the quality of our food. Artificial ingredients (a mainstay of low-sugar foods) may be lower in calories but they slow our metabolism and can make us hungrier. Better to opt for foods with ingredients we recognise instead of countless E-numbers. \u201cFor people who want ice cream or cake, I always say there\u2019s room in your diet,\u201d says Macklin. \u201cIt only becomes an issue when they have too much.\u201d <\/p>\n
*@ajesh34<\/em><\/a><\/p>\n<\/div>\n*