Rowan, forgive me if I'm being a bit 'hippy'ish here - but I ferment my own soda pop to use as a mixer, and as a drink alone. Absolutely guaranteed ingredients as I put them all in myself. Apparently the fermentation process uses up most if not all of the sugar (feeding the little greeblies giving your drink the fizz) - in fact these drinks can be called tonics for this reason (probiotic drinks - awfully good for your gut!) It IS quite a process, it must be admitted. But I loved cocktails back in the ol pre diagnosis days, and store bought ginger ale is one of the reasons I am here, I am quite sure! (I got massively into store bought ginger ale in the year before I was diagnosed.) (Big baddies - sugar, high fructose corn syrup, and what else I am not sure but I know factory made sodas are a bad news for our blood glucose and insulin system.) I am a big believer in the best healthiest substitutes for we diabetics (who wants to go without? not me!) - and homemade soda pops can be amazing. I do understand, though, why store-bought came into being - one does have to learn a bunch of skills for making your own sodas. It sure does take time. But the results can be AMAZING. (I am thinking of my vanilla and mint soda pop - mmmmmm.) (Effect on BG? After drinking and metering - nil! But bodies are different, indeed. So are soda pops.) (Drink and meter to find out.) (ps my homemade ginger ale is not so hot! But I am working on it.) (pps I came onto this thread just in case there is a store-bought equivalent to my homemade ones - I am always hopeful!)