Nutritionist Maya Feller is providing low-sugar alternatives to "dirty soda" to help consumers enjoy the viral beverage trend without excessive sugar intake.

These modifications matter as the trend gains popularity across the U.S., often involving high-calorie additions to standard soft drinks. By creating healthier versions, consumers can participate in the cultural phenomenon while mitigating the health risks associated with sugar overload.

The dirty soda trend has seen a significant surge in the U.S. recently. Reports from April 21, 2026 [1], said the trend is taking over the country, driven largely by social media and specific pop-culture influences.

While the trend has exploded in popularity, there is some disagreement regarding its origin. Some reports attribute the rise to "The Real Lives of Mormon Wives" and #MomTok, while others credit "The Secret Lives of Mormon Wives."

Feller's approach focuses on creating "dupes" — drinks that mimic the taste of traditional dirty sodas but utilize ingredients that lower the overall glycemic impact. These recipes were promoted during a holiday weekend segment on Good Morning America to provide immediate, actionable swaps for viewers.

The process typically involves replacing heavy syrups or creams with lower-calorie alternatives. This allows the consumer to maintain the creamy, flavored profile of a dirty soda without the typical sugar spike found in commercial versions.

By offering these substitutes, Feller said she aims to bridge the gap between viral food trends and nutritional wellness. The focus remains on harm reduction, allowing the public to experiment with new flavors without compromising their dietary health goals.

“Nutritionist Maya Feller is providing low-sugar alternatives to "dirty soda."”

The rise of 'dirty soda' dupes reflects a broader consumer shift toward 'healthified' versions of viral trends. As social media continues to drive dietary habits through rapid cycles of popularity, the involvement of nutritionists to provide moderated alternatives suggests a growing tension between aesthetic food trends and public health requirements.