A Buyer's Guide to Sugar Substitutes

By GabbyPA Latest Reply 2013-04-13 10:31:35 -0500
Started 2013-03-28 12:32:37 -0500

This is a huge topic among our members here. What kind of substitute you choose is based on many things. WebMD did a great comparison article on the major sweeteners we tend to use. Compared what is in it, with great explanations, what it tastes like, and how it works in baked goods.

Since they did the testing, many new things have come out on the market, but this is a very extensive look at the main ones you are most familiar with.

By WebMD

According to a recent survey, seven out of 10 adults say they want to reduce or avoid added sugars. To do so, they’re turning to sweeteners that deliver zero or minimal calories. Data from Mintel, a market research group in Chicago, shows that while sales of caloric sweeteners like sugar have been declining in recent years, sales of "diet"-friendly substitutes have skyrocketed, increasing by about 50 percent from 2000 to 2006.

Here’s a list of common sugar substitutes—both "artificial" and "natural"—to consider if you want to avoid sugar:

Sucralose (Splenda)
Aspartame (NutraSweet, Equal)
Saccharin (Sweet’N Low, Sweet Twin)
Xylitol (XyloSweet)
Erythritol (ZSweet, Sun Crystals)
Stevia (Truvia, PureVia, SweetLeaf, OnlySweet)

Read the info on each of the above here: http://www.webmd.com/food-recipes/features/a-...

12 replies

Handyman6553 2013-04-13 07:58:10 -0500 Report

I'm new at this…so what's the best to use! Right now I'm using sweet & low!

GabbyPA 2013-04-13 10:31:35 -0500 Report

It ends up being a matter of personal preference. I use stevia and stevia products. I also use natural sugars that are unrefined. I don't use any of the typical artificial sweeteners anymore. I don't eat sugar free foods with artificial sweeteners in them. I found that they were making me very sick. Didn't even realize it until I stopped eating it. Wow, what a difference in how I felt inside.

smurfysuzi 2013-04-09 21:22:47 -0500 Report

I have eaten some baked goods containing Xylitol that I thought were very yummy, haven't tried it in any thing else. I tried Truvia and thought it acceptable in iced tea, but only very rarely. If I drink more than 8 oz of tea that has been sweetened with Truvia I start getting sick to my stomach. I can't stand the taste of the other sweeteners - they are a huge reason why I can't stomach "Diet" soda's and most low calorie fizzy drinks.

GabbyPA 2013-04-11 19:09:29 -0500 Report

If you have a health food store near by, you can probably find xylitol there. it is pricy, but can be worth it if you don't get sick from eating it.

tabby9146 2013-04-02 08:57:07 -0500 Report

out of those four for Stevia (Truvia, Purevia, Sweetleaft and OnlySweet) which ones have you all found to taste best? I have tried one of them and did not care for it.

GabbyPA 2013-04-11 19:11:11 -0500 Report

I have tried them all and tend to lean toward Truvia. Right now I am using a blend which is a stevia and sugar blend. It cooks very well, and that is the one thing that most artificial sweeteners have a hard time doing.

Just Joyce
Just Joyce 2013-04-02 09:41:23 -0500 Report

Tabby I have tried all of the ones you mention. They all made me sick. Onlysweet mad me itch to the point I had to take Benedryl. They all left a terrible after taste.

lanykins 2013-03-28 20:56:45 -0500 Report

I use Splenda because it does not contain aspartame. I know it is not good for you. Besides, Splenda is delicious and they put it in packets or sell it in granulated bags for cooking. I think this is the only sugar substitute that you can cook and bake with. Anyway, I've been enjoying it for 2 years.

Just Joyce
Just Joyce 2013-04-02 09:50:35 -0500 Report

Splenda is more than likely worse than aspartame when it comes to using it on a regular basis. I tried it for several days and I was so bloated I thought if I stuck myself to test my blood I would explode. I had diarrhea for two days.

I substituted Splenda for sugar in a cookie recipe, the cookies didn't rise they way they do with regular sugar. I went back to sugar for baking cookies and freeze them to eat once or twice a week when my numbers are really good.

I have a friend who opened a bakery. I asked him to make sugar free items. He is trying to do so using Splenda, he did a cake and called me to try it. The cake didn't rise properly, looked spongy but tasted pretty good. I took my Splenda to work and put it in the kitchen for the staff to use. I use equal but I only use it in my morning cup of coffee.

jayabee52 2013-03-28 21:30:03 -0500 Report

Howdy Lanykins

Splenda (sucralose) is made by replacing three select hydrogen-oxygen groups on sucrose (table sugar) molecules with three chlorine atoms. Plus it has maltodextrin added to the mix.

My GI tract doesn't like that stuff in there in large amounts. I get the same effects (explosive diarrhea) i get from most sugar alcohols.

Even if I could stomach it, I wouldn't consume it. I would not consume it for these reasons in the article here: ~ http://articles.mercola.com/sites/articles/ar...


Just Joyce
Just Joyce 2013-04-02 09:51:28 -0500 Report

James I totally agree with you. I have not read anything good about Splenda. I think it comes down to what works best for your system.

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