Unverified85% confidenceDecision RuleTime unknown
选择成分表首位是'赤藓糖醇'且甜菊糖苷/罗汉果苷排在后位的复配产品，可兼顾0热量与去除后苦味；单一甜菊糖苷产品后味发苦明显
1
Sources
85%
Confidence
Long-term
Relevance
-
First Seen
Sources
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Unverified优先选择无味（Unflavored）纯肌酸粉，可自由兼容蛋白粉/果汁；带味调香版往往添加糖、甜味剂和色素，不利于精确控制剂量与热量78% similarUnverified苦瓜茶/苦瓜片产品选购看是否标注苦瓜皂苷或多肽含量，无成分标注仅宣传'降糖'的多为噱头；优选低温干燥(冻干/低温烘焙)工艺以保留活性76% similarUnverified配料表看甜味剂顺序：排在首位的是主甜味剂，'木糖醇口香糖'若配料表中山梨糖醇/麦芽糖醇排在木糖醇之前，实际木糖醇含量有限，防龋噱头大于实质76% similarUnverified配料表选择原则：优选'原味/无糖(unsweetened)'款，避开配料含蔗糖、浓缩果汁、麦芽糊精者；甜味剂中赤藓糖醇优于阿斯巴甜；避开含卡拉胶(可能引起肠胃敏感者不适)的产品75% similarUnverified罗汉果甜苷GI为0、天然来源且耐高温，适合做热饮和烘焙，甜味柔和无甜菊糖的明显苦味，是对代糖后味敏感人群的天然替代选择74% similar
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