Nutritive Sweeteners contain calories as opposed to non-nutritive sugars. Honey, glucose, fructose, maltose, maltodextrin and lactose contain the same amount of calories as sugar. However, fructose causes a slower rise in blood glucose levels than glucose or sucrose.

Sucrose (cane sugar) consists of equal amounts of glucose and fructose. It is recommended to minimise intake of free sugars (sucrose and fructose). Use sucrose as part of a nutritionally balanced eating plan as follows:
A small amount can be used in food preparation.
Control the frequency and quantity of sucrose used in large quantities, e.g. sweets, chocolates or when combined with white flour bakery items. Diabetic bakery items are often made from white flour and saturated fats and are not necessarily healthier than normal biscuits and cakes.
You can significantly improve your glycaemic control by not using free sugars in beverages (tea, coffee, iced tea etc.)
Balance the occasional high sucrose and flour intake with additional medication as prescribed.

Fructose High Fructose Corn Syrup (HFCS), made from fermented corn is a cheap sweetener used extensively in the food industry. Using too much causes the liver to manufacture high levels of triglycerides.

Sugar Alcohols occur naturally in plants and are concentrated and refined into sweeteners called xylitol, mannitol and sorbitol. They do not get fully absorbed by the gastro-intestinal tract and therefore provide half the calories of sucrose. They are used in toothpaste, chewing gums etc. Large quantities have a laxative effect.

Acesulfame K is 200 times sweeter than sugar. It is found in large variety of consumables. It contains no calories and does not affect blood sugar levels. It is stable when heated and can be used in baking.

Aspartame is 220 times sweeter than sugar. Claims of it causing cancer, epileptic fits etc are unfounded. Studies conducted by the American Dietetic Association Position Paper on Sweeteners have shown no side effects. However, caution should be exercised in regards possible effects on the liver. Aspartame is unstable when heated and should not be used for baking.

Saccharin a dose of 12mg/kg/ideal weight per day is recommended as safe to use.

Sucralose - Its sucrose molecule has been chemically modified so that only a low 11-27% is absorbed, providing the body with tiny amounts of calories. Sucrose has no effect on blood glucose levels and has been proven not to have neurological, reproductive or carcinogenic side effects. It is stable when heated and thus ideal for use when baking.

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