The Differences Between Non-Caloric Sweeteners

Dr. Bill Quick Health Pro
  • The other day, Steph and I were eating out at a new restaurant (new to us, that is). As is often the case, I ordered coffee, and then looked at the little container full of colored packets of sweeteners. There was the usual white (sugar), brown (Sugar in the Raw = turbinado sugar) pink (Sweet’N Low= saccharin in the US, cyclamate in Canada), and blue (Equal/Nutrasweet = aspartame) choices, but no yellow (Splenda = sucralose). And nearby tables didn’t have any yellow stuff showing. Of course, sucralose actually is white, but the color of the packaging is now part of the branding of these products.
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    Now, each of us has our own preferences about which – if any – sweetener to add to one’s coffee, but for me, as you might guess, I prefer the yellow stuff. So, I was confronted with a bit of a dilemma: what color to choose? I habitually sweeten my coffee with something, and I usually carry a few packets of the yellow stuff with my meter and associated supplies. But when I looked, I found that I had depleted my personal stash of the yellow stuff. Phooey.

    Steph saw my look of extreme consternation, and immediately sensed what the problem was. And had the solution: ask the waitress if they might have yellow packets somewhere in the restaurant. Seems that some restaurants deliberately keep the yellow stuff out of reach – it’s too popular (and since it’s relatively expensive, a bit of a risk for petty thievery). Or maybe other patrons had depleted the visible supplies.So, she asked. And, yes, they did have it, and the waitress promptly brought out a handful. Hurray!

    The moral of this story? You can get it – if you ask. True for a lot of things, including your choice of sweeteners.

Published On: May 09, 2007