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A Protein 2,000 Times Sweeter Than Sugar Halved Ice Cream's Blood Sugar Response
(Alexandra C. Ribeiro/fStop/Getty Images) All the sweetness, no downsides?
AI Summary
A new study in Clinical Nutrition ESPEN examined brazzein, a protein that is about 2,000 times sweeter than sugar, as a potential sugar substitute. Researchers added brazzein to ice cream and found that it cut the post‑consumption blood‑sugar spike in half compared with regular sugar‑sweetened ice cream. The work highlights brazzein’s capacity to deliver sweetness while reducing glycemic impact, suggesting it could help lower sugar intake in diets.
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