There are many problems associated with the substitution of nonnutritive sweeteners for sugar but the most problematic is

Question

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Nonnutritive sweeteners do not provide the same functional properties that sugars do, such as texture, volume, and browning capabilities, which can lead to problems in recipes and food formulations. This can be especially problematic in baked goods where sugar plays a critical role in creating structure and texture. The nonnutritive sweeteners do not provide the same functional properties that sugars do, which can lead to problems in baking and cooking. Additionally, some nonnutritive sweeteners may have potential health risks and could have a negative impact on gut health. The other options (A, B, C) are also potential issues with substituting nonnutritive sweeteners for sugar, but they are not as problematic as the lack of functional properties.

There Are Many Problems Associated with the Substitution of Nonnutritive