Because of spam, I personally moderate all comments left on my blog. However, because of health issues, I will not be able to do so in the future.

If you have a personal question about LI or any related topic you can send me an email at I will try to respond.

Otherwise, this blog is now a legacy site, meaning that I am not updating it any longer. The basic information about LI is still sound. However, product information and weblinks may be out of date.

In addition, my old website, Planet Lactose, has been taken down because of the age of the information. Unfortunately, that means links to the site on this blog will no longer work.

For quick offline reference, you can purchase Planet Lactose: The Best of the Blog as an ebook on or Almost 100,000 words on LI, allergies, milk products, milk-free products, and the genetics of intolerance, along with large helpings of the weirdness that is the Net.

Thursday, May 01, 2008

Sugar Substitutes

Creating sweet powders to substitute for sugar in beverages and recipes is a science today, not a matter of accidents in the lab. Creations go well beyond those little colored packages in a bowl on your restaurant table. reprints an article by Michael R. Eades and Mary Dan Eades that goes over the pros and cons of about a dozen sugar substitutes. It doesn't excerpt well, so I advice you to take a look at the full article.

Substitutes considered include:

Acesulfame K
Saccharine (Sweet 'n' Low)
Sorbitol, Mannitol and Maltitol
Sucralose (Splenda)

NOTE: Though tagatose is derived from lactose, it undergoes additional processing steps before the final product is marketed. I know of no evidence that it should be considered a dairy product or dairy derivative. Tagatose is found naturally in very small amounts in milk, which may lead to some confusion, but that is not the route taken for commercial manufacturing.

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