When cooking calls for sugar, try fructose as the sweetener instead. Sugar has a tenderizing effect on the flour in baked goods so the use of fructose or non-nutritive sweeteners in a recipe will alter the texture of cakes, cookies, etc. Overall, expect better results in products that do not have flour as a main ingredient, such as puddings, sauces, hot cocoa, etc. For basic substitutions, begin with these guidelines. Recipes can be obtained from product manufacturers.
Fruit juices are concentrated sources of sugar.
Add water to dilute juice if the amount of liquid in not enough to satisfy your thirst. Or use an alternative beverage sweetened with non-nutritive sweetener. Be aware that beer, ales and non-alcoholic beers all have malt sugar. This will raise blood sugar quickly. Read food labels to identify added sugars and, in some cases, to assess the amount.