Pamela is a freelance food and travel writer based in Astoria, Queens. While she writes about most things edible and potable (and accessories dedicated to those topics,) her real areas of expertise ...

Add Yahoo as a preferred source to see more of our stories on Google. A better zero-calorie sweetener might be hiding in plain sight. As a licensed sommelier, cheese educator, culinary school graduate ...

Not all zero-calorie sugar substitutes are as sweet as they might seem. New research suggests that sucralose — one of the most popular artificial sweeteners on the market — messes with a brain region ...

If you purchase an independently reviewed product or service through a link on our website, we may receive an affiliate commission. Learn more about our policies and reviews. There is no denying the ...

Sugar replacement erythritol has been coveted as a sugar substitute for those at high risk of heart issues—like diabetics and those with obesity—but a recent study found the sweetener may actually ...

Zero-calorie, zero-sugar, zero-fat – the three zeros are big trends driving growth in the beverage industry. For the beverage market in APAC, consumer awareness around health and weight is one of the ...

Erythritol: The ‘Healthy’ Sugar Substitute Under Fire Many Americans trying to manage diabetes, insulin resistance, or simply aiming to lose weight, have switched to what they believe are “healthier” ...

Artificial sweeteners, present in everything from sugar-free snacks to diet sodas, are a staple for many trying to lose weight. But new research suggests the substances could have multigenerational ...

Some artificial sweeteners disrupt the microbes in our gut—possibly in ways that increase the risk of weight gain, diabetes, and heart disease. Artificial sweeteners, which can be hundreds to ...

Share on Pinterest Zero-calorie artificial sweeteners may not be as harmless as they seem. Carmen Martínez Torrón/Getty Images A massive study involving French citizens that spanned more than a decade ...

A recent study published in the journal Food Quality and Safety suggests that feeling hungry amplifies our immediate enjoyment of sweet tastes, regardless of whether the sweetness comes from sugar or ...