I am getting terribly confused regarding sweeteners, as it seems that every one of them really aren't good for diabetics. I just read an article about Truvia -of course I had just purchased two of their 9.8 oz jars- wherein the author indicated that the Erythritol (a sugar alcohol from genetically modified corn) comprises about 99.1% to 99.4% of the content of Truvia and there are also issues with Sucresse (from monk fruit). Even among with Stevia, there seem to be issues with processing. HELP!
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