Sweet science. Honest stories.
Evidence-backed articles on natural sweeteners, sugar-free living and diabetic-friendly recipes from the Sehatpal nutrition desk.
Bulking Agents — Allulose, Erythritol, Isomalt, Inulin & Why Sugar-Free Baking Needs Them
If high-intensity sweeteners are the soloists, bulking agents are the orchestra behind every great sugar-free cake, kaju katli or ice cream. A friendly guide to allulose, erythritol, isomalt and inulin.
High-Intensity Natural Sweeteners Explained — Stevia, Monk Fruit & the Science of Sweetness
What makes stevia 300× sweeter than sugar and monk fruit 250× sweeter — and why a single gram replaces a kilo of refined sugar. A clear explainer for diabetics, dieters and curious cooks.
Monk Fruit, Allulose, Erythritol — Which Natural Sweetener Should You Actually Buy?
A no-nonsense buyer's guide to the four most popular natural sweeteners in India — when each one wins, what to avoid, and which works best for chai, baking and weight loss.
Stevia vs Sugar: Why 2 Million Indian Diabetics Made the Switch
A clear, evidence-backed look at how stevia stacks up against refined sugar — taste, blood sugar impact, cooking versatility and price per cup of chai.