Stevia is awful

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Replies

  • mensasu
    mensasu Posts: 355 Member

    Next time I might just use nutella or melt hersheys sugar free choc chips.

    FYI unless there is a sugar free version of nutella that I am unaware of you should know that the main ingredient is sugar! You'll see it as the first ingredient listed. Although they market it as a nutritional food, it really isn't. It has very little milk - the dash of cocoa is listed before milk in its ingredients. Those commercials are misleading and even their own site doesn't fess up to the sugar.
  • cmeade20
    cmeade20 Posts: 1,238 Member
    Ive used it in baking before, however I don't use as much Stevia as the recipe calls for. For example one of my cookie recipes calls for 1/2 cup of sugar I just use 3 packets of Stevia.
  • capnrus789
    capnrus789 Posts: 2,736 Member
    Agreed. I've tried it a copule times, disgusting every time. I actually use Splenda (sucralose) when I use it. But only for my morning coffee. Sugar if I'm cooking something that needs it.
  • WendyTerry420
    WendyTerry420 Posts: 13,274 Member
    Last night I was trying to make a chocolate avocado (sugar free) mousse recipe I found on pinterest. I think if I had used the suggested sweetener it would have turned out. But all I had was normal sugar and STEVIA.

    The very small amount I use in tea (1/4 cup to a gallon, stevia in the raw cup for cup) is JUST FINE.
    But the amount needed in the recipe WAS JUST TERRIBLE! :sick:

    It was so bitter I had trouble "fixing" the recipe to get it to work!

    Next time I might just use nutella or melt hersheys sugar free choc chips.

    I like Xylitol better.

    Stevia is a different bird when it comes to sweetening. It has very different properties than sugar or artificial sweeteners. Also, it only takes a miniscule amount to be as sweet as sugar. I think it's roughly 1 tsp. to 1 cup. I have gotten help at some websites with stevia-specific recipies. Also, I have used Truvia Baking Blend. The Truvia blend still has some sugar, but the calories are cut in half, and it's a one-to-one ratio so it's easier to substitute and still half the calories.
  • wrevhn
    wrevhn Posts: 864 Member

    Next time I might just use nutella or melt hersheys sugar free choc chips.

    FYI unless there is a sugar free version of nutella that I am unaware of you should know that the main ingredient is sugar! You'll see it as the first ingredient listed. Although they market it as a nutritional food, it really isn't. It has very little milk - the dash of cocoa is listed before milk in its ingredients. Those commercials are misleading and even their own site doesn't fess up to the sugar.


    i know that would be me being naughty. lol. i do wish they would make a healthier version of it though.



    and the honey in my mousse thing, I thought about it. I'm used to using agave instead since it has no distinguishable taste like honey, but i was out. I was afraid I would taste the honey in it.


    and thank you for that site! (http://detoxinista.com/recipes/candida-cleansing-recipes/ ) checking it out now!



    thax guys! I can never ever learn enough! :flowerforyou:
  • WendyTerry420
    WendyTerry420 Posts: 13,274 Member
    i don't like pure stevia at all. and stevia used in recipes with chocolate is just trouble. stevia in itself is bitter. add chocolate to that (chocolate has a natural bitterness to it) and the bitterness is enhanced/emphasized.

    lots of better-tasting alternatives out there: agave, coconut palm sugar, honey, molasses (although this has a strong flavor).

    i like xylitol myself too. but sometimes, i find that xylitol has a "cooling" effect on the palette. sort of like chewing winterfresh flavored gum.

    I have used Truvia for no bake cookies. They came out delicious!
  • ObtainingBalance
    ObtainingBalance Posts: 1,446 Member

    Next time I might just use nutella or melt hersheys sugar free choc chips.

    FYI unless there is a sugar free version of nutella that I am unaware of you should know that the main ingredient is sugar! You'll see it as the first ingredient listed. Although they market it as a nutritional food, it really isn't. It has very little milk - the dash of cocoa is listed before milk in its ingredients. Those commercials are misleading and even their own site doesn't fess up to the sugar.


    i know that would be me being naughty. lol. i do wish they would make a healthier version of it though.



    and the honey in my mousse thing, I thought about it. I'm used to using agave instead since it has no distinguishable taste like honey, but i was out. I was afraid I would taste the honey in it.


    and thank you for that site! (http://detoxinista.com/recipes/candida-cleansing-recipes/ ) checking it out now!



    thax guys! I can never ever learn enough! :flowerforyou:


    OH GAWSH, I wish there was a sugar free nutella!!! That'd be heaven, haha.
  • wrevhn
    wrevhn Posts: 864 Member

    Next time I might just use nutella or melt hersheys sugar free choc chips.

    FYI unless there is a sugar free version of nutella that I am unaware of you should know that the main ingredient is sugar! You'll see it as the first ingredient listed. Although they market it as a nutritional food, it really isn't. It has very little milk - the dash of cocoa is listed before milk in its ingredients. Those commercials are misleading and even their own site doesn't fess up to the sugar.


    i know that would be me being naughty. lol. i do wish they would make a healthier version of it though.



    and the honey in my mousse thing, I thought about it. I'm used to using agave instead since it has no distinguishable taste like honey, but i was out. I was afraid I would taste the honey in it.


    and thank you for that site! (http://detoxinista.com/recipes/candida-cleansing-recipes/ ) checking it out now!



    thax guys! I can never ever learn enough! :flowerforyou:


    OH GAWSH, I wish there was a sugar free nutella!!! That'd be heaven, haha.


    Someone should put in a request to the company for that. lol. or maybe not, it could be danerous....lol




    - and again to those mentioning the concentrated stevia, I used the - cup for cup - one, not the small one. but even the other one has an aftertaste.


    truvia, i have not tried yet, but there are so many other non stevia options to catch up on and test out, i might put it off awhile.
  • mensasu
    mensasu Posts: 355 Member
    Here's a sugarfree nutella option that the diabetes nutritionist suggested to my mother - sugarfree almond butter with cocoa powder added to it. I guess you could add a dash of artificial sweetener also and maybe some whey powder, but my mom likes to put cinnamon on top of her nutella anyways so cinnamon on top of the alternative would probably give her a very similar taste.
  • wrevhn
    wrevhn Posts: 864 Member
    that sounds easy in a pinch, thx mensasu.


    I also found these two recipes for ppl who feel like putting extra labor into it. healthified nutella. could prob easy make sugar free.

    http://www.hungryhealthyhappy.com/homemade-healthier-nutella/

    http://chocolatecoveredkatie.com/2012/01/09/better-than-nutella/#
  • wrevhn
    wrevhn Posts: 864 Member
    At least I learned
    I'm not the only one. So not nuts. :)
  • ObtainingBalance
    ObtainingBalance Posts: 1,446 Member
    Here's a sugarfree nutella option that the diabetes nutritionist suggested to my mother - sugarfree almond butter with cocoa powder added to it. I guess you could add a dash of artificial sweetener also and maybe some whey powder, but my mom likes to put cinnamon on top of her nutella anyways so cinnamon on top of the alternative would probably give her a very similar taste.

    Hmmm, GREAT IDEA.. thank you!
  • TJFreeman
    TJFreeman Posts: 96
    I love Stevia in the Raw. I have tried Truvia, and just cannot tolerate the aftertaste.
  • aakaakaak
    aakaakaak Posts: 1,240 Member
    Please remember that not all substitutes will work as expected. Whether it's stevia, or sugar, or honey, or even carob (I have a horror story about that) they won't taste the exact same and may ruin the dish or baking product. If its your first time making a certain recipe I would suggest doing the actual recipe and then trying various substitutes through multiple attempts. Recipes are rarely perfected in a single shot, and substitutes are likewise. With experience you'll get closer, but rarely perfect.
  • wrevhn
    wrevhn Posts: 864 Member
    Please remember that not all substitutes will work as expected. Whether it's stevia, or sugar, or honey, or even carob (I have a horror story about that) they won't taste the exact same and may ruin the dish or baking product. If its your first time making a certain recipe I would suggest doing the actual recipe and then trying various substitutes through multiple attempts. Recipes are rarely perfected in a single shot, and substitutes are likewise. With experience you'll get closer, but rarely perfect.


    good advice.

    and lord, carob powder....:noway: I'm so glad to not have a chocolate allergy. I'd cry.
  • kdiamond
    kdiamond Posts: 3,329 Member
    I have tried all of the sweeteners and I like Truvia the best. It has the consistency of real cane sugar. I can't even eat anything with Splenda in it anymore!
  • Time2Recognize
    Time2Recognize Posts: 14
    Just be aware of aspartame in "diet" and "low calorie" products. If you want to see what is so bad about it watch the documentary Sweet Misery. Might even still be on YouTube I do not know for sure though. It is amazing to me that it is a legal sweetener as it is essentially a poison. My mother has used it for years and while I cannot say for sure it's the aspartame (she does other things that are harmful to her health and such) I've noticed her mental capacity and lucidity has been on a downward sloap. I worry for her. She is only in her early 60s and I fear her getting Alzheimer's or perhaps a brain tumor. However she refuses seeing a doctor for an MRI or anything of the sort.

    Stay away from aspartame, real sugar is MUCH better. Better yet, use honey. It's antibacterial, local honey will alleviate allergies if encorporated into the diet, and it tastes amazing too! Read labels, eat real food (doesn't come in a box or package) and don't believe what advertisements say just because they say it. Aspartame will be in things like gum, diet drinks, diet foods, cannon yogurt has it (my mother eats it daily and uses aspartame sweetener in her coffee) just keep an eye out.
  • wrevhn
    wrevhn Posts: 864 Member
    Just be aware of aspartame in "diet" and "low calorie" products. If you want to see what is so bad about it watch the documentary Sweet Misery. Might even still be on YouTube I do not know for sure though. It is amazing to me that it is a legal sweetener as it is essentially a poison. My mother has used it for years and while I cannot say for sure it's the aspartame (she does other things that are harmful to her health and such) I've noticed her mental capacity and lucidity has been on a downward sloap. I worry for her. She is only in her early 60s and I fear her getting Alzheimer's or perhaps a brain tumor. However she refuses seeing a doctor for an MRI or anything of the sort.

    Stay away from aspartame, real sugar is MUCH better. Better yet, use honey. It's antibacterial, local honey will alleviate allergies if encorporated into the diet, and it tastes amazing too! Read labels, eat real food (doesn't come in a box or package) and don't believe what advertisements say just because they say it. Aspartame will be in things like gum, diet drinks, diet foods, cannon yogurt has it (my mother eats it daily and uses aspartame sweetener in her coffee) just keep an eye out.


    the only thing i think that i get it in, hard to stop, is sprite zeros. I love them, and often need carbonated bev to help with heartburn/indig.

    but outside of the occasional sprite zero, i think i avoid it okay.

    makes my mom jittery.
  • wrevhn
    wrevhn Posts: 864 Member
    Also xylitol can be used to make fudge
    http://www.elanaspantry.com/chocolate-peanut-butter-fudge/


    or caramel sauce
    http://www.foodiefiasco.com/2012/02/22/almost-calorie-free-caramel/


    both can be done with Erythritol too I think.

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