Diabetic patients are not easy to eat more cane sugar, but can choose sweeteners to meet the patient’s sweet tooth diet habits, such as: 1, alcoholic sugars: such as sorbitol, xylitol, stevia, etc. The chemical structure of these sweeteners is similar to glucose, absorbed into the blood after the liver into glucose, therefore, used as a substitute for sucrose, the diet of blood sugar rise more moderate, but the calories generated does not decrease, and because the sweetness Only half the sweetness of sucrose, so when the same sweetness is obtained, the consumption is double that of sucrose, and the calories increase instead; another shortcoming of alcoholic sugar is that the sweetness is slightly different from sucrose, the taste is poor, and the gastrointestinal tract is bloated or even diarrhea after certain patients take it. Fructose: mainly exists in fruits and honey, and is a more common substitute for sucrose. Similar to other alcoholic sugars, the heat generated when fructose is converted into glucose in the liver is similar to that of sucrose, but the sweetness is 1.2-1.7 times higher, therefore, the amount of fructose needed for the same sweetness is less, so the heat is reduced accordingly, and the taste is also good. Aspartame: It is a new synthetic sweetener, mainly composed of two amino acids, which produces 4 kcal per gram, but 180-200 times sweeter than sucrose, so the heat generated is negligible at the same sweetness. However, it will decompose at high temperatures, so it is best to add it after cooling slightly when cooking or as a food additive. 4, saccharin: Although extremely sweet, does not produce heat, and cheap, but there is a potential cancer risk, and its sweetness in the long after eating, so the application has become less and less.