Swapping one sweetener for another changes more than sweetness — it changes total sugar, calories, and how fast the carbohydrate hits the bloodstream (glycemic load). This lab puts a simple breakfast on a 3D plate and lets you drizzle it with a different sweetener at a different portion size, updating the nutrition numbers live so you can see the real trade-offs of a "healthier" swap.
GI × carbohydrate grams ÷ 100, summed across the base and the sweetener — it captures both how fast and how much sugar reaches the blood.Agave syrup is sweeter-tasting than honey but has a much lower glycemic index because it is mostly fructose, which is absorbed more slowly — yet gram for gram it still carries a similar amount of sugar and calories, so portion size still matters.
A 3D breakfast plate that lets you swap honey for maple syrup, table sugar, agave syrup or stevia and change the portion size, while three live bars track total sugar, calories and glycemic load.
Every sweetener swap changes sugar grams, calories and glycemic load differently — some sweeteners taste similar but carry very different metabolic impact, and portion size compounds every difference.
Pick a recipe base and a sweetener, then drag the portion slider. Watch the drizzle on the plate change and the sugar, calorie and glycemic-load bars rise or fall, with the plate ring flagging low/medium/high glycemic load.
Stevia contains virtually no sugar or calories despite being far sweeter than sugar gram for gram — most of what you taste comes from steviol glycosides, which the body doesn't metabolize as a carbohydrate.