Non-aspartame sugar alternatives for morning coffee?
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I'm responding without reading the replies, but have you considered eliminating the sweetener from your coffee all together? Anything that comes in a little packet is inevitably adding unnecessary chemicals to your system, and of course, traditional sweeteners like sugar add calories. I made the switch to unsweetened coffee with just milk by slowing reducing the amount of sweetener and now it's how I prefer my coffee.0
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I haven't read through the replies, so my apologies if I'm repeating anyone... You could try Stevia, if you can tolerate the taste. When I was weaning myself off sugar in my coffee, I found almond milk was a great alternative since it has a bit of sweetness to it.0
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michelle172415 wrote: »I'm responding without reading the replies, but have you considered eliminating the sweetener from your coffee all together? Anything that comes in a little packet is inevitably adding unnecessary chemicals to your system, and of course, traditional sweeteners like sugar add calories. I made the switch to unsweetened coffee with just milk by slowing reducing the amount of sweetener and now it's how I prefer my coffee.
If someone wants to avoid unnecessary chemicals, then the coffee should be tossed too. But there is no inherent value in simply avoiding chemical consumption.0 -
Have you tried slowly reducing the amount of sugar you use?
I used to use about 3 tsps of sugar in my large mug of hot tea (probably more because I spooned it out of a container) and I slowly reduced down to one 5 gram packet (which is a more consistent pre-measured serving).
I don't know if you have it available where you live, but I use Sugar In The Raw which is turbinado cane sugar. It has more molasses than white sugar so it's probably close to demerara sugar.
I know the OP isn't interested in this strategy, but for others reading, gradually reducing sugar did work for me.0 -
Update: Thanks for the alternate suggestions, especially jesscran815! Copying to a paper list just in case I need them in the future.
The vanilla stevia liquid arrived yesterday, so I only got to have it in my second cup. Got to try it in full today, so far no ill effects and it tastes lovely, rather similar to a vanilla cappuccino.
The one I got is made by Pinksun, it only takes 2-4 drops depending on the size of the mug. Might get another eyedropper for my vanilla extract to add a drop more in each day. Cheap alternative to coffee syrup found. It's not as flavourful as something like international delight (oh sometimes I miss the US!) but so far it's done the job.
Still going to try the dried date trick, that just sounds like a good treat.
* for the person talking about ingredients: Stevia extract (Rebaudioside A at 95% purity), purified water, vitamin C, vegetable glycerine, natural vanilla flavouring.
Yep, good choice with the liquid form, those tend to actually be stevia!0 -
janejellyroll wrote: »michelle172415 wrote: »I'm responding without reading the replies, but have you considered eliminating the sweetener from your coffee all together? Anything that comes in a little packet is inevitably adding unnecessary chemicals to your system, and of course, traditional sweeteners like sugar add calories. I made the switch to unsweetened coffee with just milk by slowing reducing the amount of sweetener and now it's how I prefer my coffee.
If someone wants to avoid unnecessary chemicals, then the coffee should be tossed too. But there is no inherent value in simply avoiding chemical consumption.
Well, I drink Organic coffee, so there's that.
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michelle172415 wrote: »janejellyroll wrote: »michelle172415 wrote: »I'm responding without reading the replies, but have you considered eliminating the sweetener from your coffee all together? Anything that comes in a little packet is inevitably adding unnecessary chemicals to your system, and of course, traditional sweeteners like sugar add calories. I made the switch to unsweetened coffee with just milk by slowing reducing the amount of sweetener and now it's how I prefer my coffee.
If someone wants to avoid unnecessary chemicals, then the coffee should be tossed too. But there is no inherent value in simply avoiding chemical consumption.
Well, I drink Organic coffee, so there's that.
Organic foods still have chemicals. All foods are made of chemicals. We're made of chemicals. Since we don't require coffee to survive, it is -- by definition -- a collection of unnecessary chemicals.0 -
janejellyroll wrote: »michelle172415 wrote: »janejellyroll wrote: »michelle172415 wrote: »I'm responding without reading the replies, but have you considered eliminating the sweetener from your coffee all together? Anything that comes in a little packet is inevitably adding unnecessary chemicals to your system, and of course, traditional sweeteners like sugar add calories. I made the switch to unsweetened coffee with just milk by slowing reducing the amount of sweetener and now it's how I prefer my coffee.
If someone wants to avoid unnecessary chemicals, then the coffee should be tossed too. But there is no inherent value in simply avoiding chemical consumption.
Well, I drink Organic coffee, so there's that.
Organic foods still have chemicals. All foods are made of chemicals. We're made of chemicals. Since we don't require coffee to survive, it is -- by definition -- a collection of unnecessary chemicals.
But at least my Organic coffee isn't known to cause Cancer like aspartame.0 -
michelle172415 wrote: »janejellyroll wrote: »michelle172415 wrote: »janejellyroll wrote: »michelle172415 wrote: »I'm responding without reading the replies, but have you considered eliminating the sweetener from your coffee all together? Anything that comes in a little packet is inevitably adding unnecessary chemicals to your system, and of course, traditional sweeteners like sugar add calories. I made the switch to unsweetened coffee with just milk by slowing reducing the amount of sweetener and now it's how I prefer my coffee.
If someone wants to avoid unnecessary chemicals, then the coffee should be tossed too. But there is no inherent value in simply avoiding chemical consumption.
Well, I drink Organic coffee, so there's that.
Organic foods still have chemicals. All foods are made of chemicals. We're made of chemicals. Since we don't require coffee to survive, it is -- by definition -- a collection of unnecessary chemicals.
But at least my Organic coffee isn't known to cause Cancer like aspartame.
Ah, so we're moving the goalposts now. When you said "unnecessary chemicals," you didn't mean that we should avoid "unnecessary chemicals." You meant we should avoid aspartame . . . which is only in some of those "little packets." In that case, you may enjoy this thread: http://community.myfitnesspal.com/en/discussion/1308408/why-aspartame-isnt-scary/p10 -
I drank coffee with sugar for many years. One day I just quit the sugar and have not missed it one bit. Now I think my coffee would be too sweet if I added any. Why not just try that for a week and see if you can eliminate the sugar (and substitutes) altogether.
this. I went from 2 sugars to 1 then 1/2 then nothing over a month. Over the years at 5 or 6 cups a day that's a lot of sugar not going into me. The problem is people expect drinks to be sweet when there's no real need for them to be. They need to be wet, thats all.0 -
Caffeine is the chemical that screams out at me when I think of coffee. It has all sorts of metabolic effects on the body, an it isn't a macro and it isn't a vitamin.0
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I am surprised that people keep mentioning that Stevia is bitter, especially when talking about adding it to tea or coffee...both of which are inherently bitter. Unless you are dumping in huge amounts, there is no way that the stevia is overpowering the existing bitterness. For my mint tea, I often crush up a few leaves and add to the mint leaves...just lovely.0
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michelle172415 wrote: »janejellyroll wrote: »michelle172415 wrote: »janejellyroll wrote: »michelle172415 wrote: »I'm responding without reading the replies, but have you considered eliminating the sweetener from your coffee all together? Anything that comes in a little packet is inevitably adding unnecessary chemicals to your system, and of course, traditional sweeteners like sugar add calories. I made the switch to unsweetened coffee with just milk by slowing reducing the amount of sweetener and now it's how I prefer my coffee.
If someone wants to avoid unnecessary chemicals, then the coffee should be tossed too. But there is no inherent value in simply avoiding chemical consumption.
Well, I drink Organic coffee, so there's that.
Organic foods still have chemicals. All foods are made of chemicals. We're made of chemicals. Since we don't require coffee to survive, it is -- by definition -- a collection of unnecessary chemicals.
But at least my Organic coffee isn't known to cause Cancer like aspartame.
Show me one case of cancer that was caused by Aspartame, you can't because it is not true. Woo Woo science0 -
Coffee and bacon - together - were accused of causing cancer. . Organic or otherwise.0
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To my tastebuds, Stevia tingles. So I add it to Chai tea, where the cinnamon tingles anyways.0
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I am surprised that people keep mentioning that Stevia is bitter, especially when talking about adding it to tea or coffee...both of which are inherently bitter. Unless you are dumping in huge amounts, there is no way that the stevia is overpowering the existing bitterness. For my mint tea, I often crush up a few leaves and add to the mint leaves...just lovely.
Unfortunately, I find that Stevia does make coffee much more bitter, I can hardly drink it! I find I get more of a bitter taste than any sweetness from Stevia. I have tried adding anywhere from a pinch to halve a teaspoon to a tablespoon, nothing works. It just adds to the bitterness but doesn't provide any sweetness to the coffee. The aftertaste is pretty unpleasant, too, like cleaning chemicals, it almost burns the back of my throat!0 -
1.) What is it with people not reading? Is this like some sort of forum standard I have yet to understand? (rhetorical)
2.)
This. I wish there was a like button on these forums!janejellyroll wrote: »Ah, so we're moving the goalposts now. When you said "unnecessary chemicals," you didn't mean that we should avoid "unnecessary chemicals." You meant we should avoid aspartame . . . which is only in some of those "little packets." In that case, you may enjoy this thread: http://community.myfitnesspal.com/en/discussion/1308408/why-aspartame-isnt-scary/p1
For me it's a migraine trigger - but for many people it's a suitable alternative. Also, the whole chemicals are scary argument is worn out.
3.) Re: bitterness of stevia, people have different tastes and tastebuds. Like how some individuals can happily adapt to coffee without sweetener, while others find it too bitter to really enjoy.
For me, finding a liquid stevia with vanilla (or some other extract) to cover the slight bitterness up worked, but for others such as yourself that might not. However, if you have some stevia around or find it cheaply and have some vanilla or maybe hazelnut extract, it might be worth a test coffee.Unfortunately, I find that Stevia does make coffee much more bitter, I can hardly drink it! I find I get more of a bitter taste than any sweetness from Stevia. I have tried adding anywhere from a pinch to halve a teaspoon to a tablespoon, nothing works. It just adds to the bitterness but doesn't provide any sweetness to the coffee. The aftertaste is pretty unpleasant, too, like cleaning chemicals, it almost burns the back of my throat!0
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