Which artifical sweetner do you use? and why?

re1ndeer
By re1ndeer Latest Reply 2011-01-17 22:52:59 -0600
Started 2011-01-08 15:17:21 -0600

There are so many sweetners out there.

What do you use? Do you use it fo cooking? Baking? Topping for fruit? or just for drinks?


23 replies

tabby9146
tabby9146 2011-01-16 12:35:00 -0600 Report

I sometimes use Stevia, but like Splenda better but I don't overdo them. Many days I don't use any artificial sweeteners. I like a little Splenda in coffee sometimes and tea. Sometimes I bake wtih it. I am interested in the new Splenda with fiber but it is all pricey.

tonyandme
tonyandme 2011-01-15 19:10:08 -0600 Report

there is one that is less artifical, it is called SUN CRYSTALS; made from a blend of stevia and pure cane sugar, less junk in it. tastes great in a glass of iced tea!!

oncountydavid
oncountydavid 2011-01-10 15:23:21 -0600 Report

I personally like splenda or stevia and they satisfy my sweet tooth but I try not to use it much and only as a treat

Lisa07
Lisa07 2011-01-10 13:21:24 -0600 Report

I like Truvia is natural and it taste really good, and it won't upset my stomach. Fyi i use splenda for baking you should give it a try!!! have a good day:-)

Lin_Ireland
Lin_Ireland 2011-01-10 12:10:32 -0600 Report

Splenda and Truvia (sativa) they are both great, i use them in everything . the only thing i havent tried them in is baking bread. n I thi8n the stevia has the edge here because it is natural and the yeast should like it

PetiePal
PetiePal 2011-01-09 12:00:02 -0600 Report

I've stick to Splenda and Stevia now. Trader Joe's Stevia is actually very good and doesn't have a chemical or weird taste to it at all. AND it comes also in a jar you can just spoon out as much as you need.

I rely on splenda though for sweetening pretty much everything I need to. It doesn't break down in hot drinks at a cellular level either like Equal so it's great for baking too.

sloane
sloane 2011-01-09 08:22:38 -0600 Report

I agree with Gabby-Stevia is a great choice. I also rely on sweet fruits t add to my fruit salad-such as watermelon..the juice sweetens everything else.

Gabby
GabbyPA 2011-01-08 23:47:20 -0600 Report

My favorite sweetener is Stevia- Sweet Leaf is the brand I use. It is 100% Stevia, so I guess it doesn't fit the "artificial" part of your question. It is my alternate sweetener. I am growing my own plant, though it looks rather sad right now. I hope it makes it through the winter so I can get it in the ground.

My reason...well, if you read the book "Sweet Deception" you will find out for yourself why I don't use any of the "baby outfit" colors Ray talks about. http://www.diabeticconnect.com/books/63-sweet-deception-why-splenda-nutrasweet-and-the-fda-may-be-hazardous-to-your-health I like the taste well enough and to me it doesn't leave an aftertaste. Though, to some it does.

The "artificial" part comes in when I use Stevia in the Raw. It is the bulk sweetener I use in some of my baking. It is "artificial" because it has corn products in it to give it a similar texture to Splenda. I only use it in baking and in my lemonade for the family.

Pretty much otherwise, I use natural sugars, agave nectar and some honey.

re1ndeer
re1ndeer 2011-01-09 08:36:30 -0600 Report

May I ask, where you got your Stevia plant? Sounds interesting and I like to grow plants and garden.

RAYT721
RAYT721 2011-01-08 18:28:35 -0600 Report

It's funny but the first conversation I ever heard about sweeteners (pink, blue, or yellow) sounded more like my fellow diners were choosing a baby outfit. Ah, the old days! Now that I think about that 1980s meeting over coffee, those were simple times compared to today's selections of sweeteners and alternatives. My fav? I'm stuck on pink (sweet n low). Why? I haven't got a clue. I don't really taste a difference in them. None of them spike or don't spike my glucose. It's not really a price point difference. I guess I just think pink. I am interested in what other members have to say about their favorites and maybe somebody will sway me in their direction. What's on your mind, Sugar … or what sugar is on your mind???

jayabee52
jayabee52 2011-01-09 02:16:27 -0600 Report

I used to use the pink a lot. But ladely when I drink coffee or tea I have learned to do without any sweetener. I still have boxes of sweet n low.

I don't use any alternative sweetener because of the studies which have suggested that weight gain is partially due to those alternative sweeteners.

I didn't use neutrasweet because of the bad rap about it. I hadn't used Splenda for a while becaues it had a laxitave effect on me.

If I absolutely need sugar I use Whey Low, a mixture of lactose & fructose. It is the only sugar alternative that didn't upset Jem's stomach. I still have 15 lbs of it left because I got free shipping with 20 lbs packages. But since she's passed on I don't use it much at all.

ivonalvarez
ivonalvarez 2011-01-09 03:51:15 -0600 Report

Im sorry to read about her passing. I thank God that it dont have a laxitave affect on me. I dont need to be in the bathroom all day.

jayabee52
jayabee52 2011-01-09 10:23:49 -0600 Report

When I was working, I drank a lot of Shasta sodas. I had no idea it would do it to me. I would get 2 or 3 cans of soda in me and then I would have to go, big time! Once I didn't make it to the bathroom, and really made a mess. I finally figured it out and stopped cold turkey. Not fun!

re1ndeer
re1ndeer 2011-01-08 18:34:24 -0600 Report

I myself like Stevia, yes, it has an after taste, but it's more "Natural" sugar.(even though it's considered a sweetner)
I also, am learning about Truvia, and I might try that as well.

ivonalvarez
ivonalvarez 2011-01-09 03:54:14 -0600 Report

I heard about Truvia but I havent tryed it because im scared to. When I tryed sweet and low and equal it made me vomit alot.

Type1Lou
Type1Lou 2011-01-08 17:34:30 -0600 Report

I'm a big fan of Splenda or sucralose. You can replace much, if not all of the sugar in dessert recipes (cookies need a mixture of sugar and Splenda to get the right texture; cakes benefit from some sugar…I use 1/4 sugar and 3/4 sucralose; you can replace all the sugar with Splenda/sucralose in custard, cheesecakes and pudding-type desserts). Just remember that you still have to factor how many carbs you're ingesting.