Using Diabetic Sweetener In Diabetic Sugar Free Cookie Recipes

Diabetic people are advised to avoid sugary products because they will cause the blood sugar levels to surge up. This is bad in the short term because the person may feel unwell and have to use insulin replacement therapy to reduce the blood sugar. It is bad in the long term because blood sugar control is vital in preventing further diabetic complications, like neuropathy, retinopathy and cardiovascular diseases. However this poses a problem for a diabetic that has a sweet tooth and would like to indulge in the odd sweet treat from time to time. Thus many recipes have been created that use diabetic sweeteners to create sugar free delicacies like cookies, brownies, cakes and even candy. This article will discuss the types of diabetic sweetener that can be used to create sugar free treats that do not impact on blood sugar levels.

Artificial sweeteners became popular in the 1970's primarily as a way to avoid weight gain by reducing the amount of calories taken in. As sugar was added to many items that people consumed on a frequent basis, like coffee or tea, artificial sweeteners were really popular. Then research was released suggesting that some of these products may be carcinogenic. Research that has been endorsed by the Food and Drug Administration (FDA) has cleared a number of products that are now marketed under various names as sugar and calorie free artificial sweeteners.

FDA approved sweeteners:

Saccharin Acesulfame potassium Aspartame Sucralose
Saccharin - This is the first artificial sweetener produced. It is said to be 300 times sweeter than sugar. On it's own, it is said to have a metallic taste so it is often combined with other sweeteners. It is good for cooking and can add the sweet taste to cookies and cakes.

Acesulfame potassium - It is almost 200 times sweeter than sugar. It can be used in baking and cooking and there have been no claims against it causing problems.

Aspartame - It is 200 times sweeter than sugar. It contains two amino acids, known as aspartic acid and phenylalanine. Aspartame is not recommended for cooking of cookies and cakes because the product loses it's sweetness with heat. It is normally found in diet soft drinks or as a tabletop sweetener alternative to sugar.

Sucralose - Made from regular sugar. It has no known side effects. It is stable and can be used in baking and cooking.

Apart from Aspartame, these additives can replace sugar in a cake or cookie recipe. As the sweeteners are many times stronger than actual sugar, less is needed. They do not create any carbohydrates in the body so will not increase the blood sugar level. However this has to be balanced by the fact that lots of other products that might make up a cookie recipe, like flour, butter and oats will give the body carbohydrates and calories that will contribute to the raising of blood sugar levels. Even though a cookie may be sugar free, this doesn't mean you can eat as many as you want. Moderation is still the key, as with any diet, be it diabetic or otherwise.