Against Artificial Sweeteners... Stevia?

I haven't baked with it yet, but if you do a google search there is a site that gives you equivalencies, Because of the chemistry involved and what sugar does for baked goods, I would still use some sugar as well. I personally avoid any "pure" stevia that contains Erythritol. I know that Truvia has it and I believe Purevia does as well. All of the commercial brands that use stevia seem to have it as well. I actually just found that people are reporting negative side effects, but I've not heard of any in the brands that don't use Erythritol.

I've found that Stevia in the Raw is the best It doesn't take as many packets as others I've tried and I've discovered that the stevia plant comes in different varieties, some sweeter than others. As if that wasn't enough it also is sweeter towards the end of the growing season.
Another brand that doesn't use it is Sun Crystals, it is mixed with some sugar though.

Hope that helps.

You can buy Xylitol at the health food store. It comes in powder form like sugar, is natural and bakes wonderfully. I personally never baked with stevia as I don't care for that bitter sweet after taste.

I *tried* to make black bean brownies with Stevia(sweetleaf) and it was awful. It leaves a really bad after taste in my opinion...I also tried it in coffee to cut some calories but gave up trying to get used to it lol...in my cupboard it sits lol

What are Stevia, Erythritol and Xylitol ? I have not heard of them. Are they chemicals, products or a brand like Splenda? If so, what is the difference between those and Splenda?

I LOVE to bake, i have been experimenting this weekend, using apple sauce for an egg in one recipe and for oil in another. I have never used a sugar substitute because i have heard some bad things about the ingredients in them. My sister uses Splenda in her house, but i have never thought to use it myself. I have not seen her bake with it, she might use it for sprinkling on cereal, or in tea, etc, stuff i do not add sugar to anyway.

Ooooh I love Stevia my hubby bought me some and it's my new favorite :bigsmile:

Ok wait, I thought Splenda WAS NOT Aspartame and while not as good as Stevia, it wasnt as bad as Sweet and Low or Equal.
Help! Now Im confused! All this time Ive thought Spenda, while not as pure as Stevia was ok and was NOT aspartame!

Ok wait, I thought Splenda WAS NOT Aspartame and while not as good as Stevia, it wasnt as bad as Sweet and Low or Equal.
Help! Now Im confused! All this time Ive thought Spenda, while not as pure as Stevia was ok and was NOT aspartame!

Splenda (Sucralose) and Aspartame are not the same thing, but both are highly processed. Splenda is made by taking sucrose (processed cane sugar) and replacing three alcohol groups in the molecular structure with three cholorine atoms. (See my post about it here: http://www.myfitnesspal.com/topics/show/119799-how-splenda-is-made?hl=How+splenda+is+made ). Aspartame is made artificially: "Although its components—aspartic acid, phenylalanine, and methanol—occur naturally in foods, aspartame itself does not and must be manufactured. NutraSweet' (aspartame) is made through fermentation and synthesis processes." (From this website: http://www.enotes.com/how-products-encyclopedia/aspartame)

I consider both to be highly processed and lab-created, even though Splenda starts with processed cane sugar (which isn't any better in my view - see this post: http://www.myfitnesspal.com/topics/show/119250-how-sugar-is-made?hl=how+sugar+is+made )

Thanks! Just making sure ! I avoid Aspartame like the plague and didnt think it was in Splenda but previous post made me question that

I like Stevia for sweetening drinks, but when it comes to baking I've had much better results using agave (plus, I'm more partial to its flavor.) and when it comes to things like boxed dessert mixes (not that like, this is something I do daily or even weekly) I've had great success subbing in natural applesauce as a sweetener.

I used to use Splenda and you can cook with it but I am off the artificial sweetner train now. I have cut way back on sweets and when I do bake, I use sugar. I'm tired of the artificial stuff and I am not coninced that, in the long run, they are harmless.

I am totally confused - I currently use equal and sometimes agave nectar but haven't quite gotten used to the taste.

what is the best thng for you to use for sweetner for your health and to lose weight?

Thanks for the help,
Janet

There are many different opinions on this. Personally, I stay away from Equal, Splenda, Sweet N' Low - ALL of that stuff, because it is made with or using chemicals, and is in no way natural. There are many reports of some of these chemicals/components of the sweeteners having negative side effects and even being toxic to our bodies. Even "regular" sugar is a highly processed product that is processed using a variety of chemicals (I don't use "regular" sugar either). Some people say that these products aren't bad for you in moderation, but I'd rather just keep it all out of my body, personally. Why risk it? If you scroll up a little, I posted links to posts I did about how sugar and Splenda are made, if you're interested.

Honey and Agave come from nature - very little (if any) processing is needed for us to use it as a sweetener. I will use these (the raw, unfiltered kind) or Stevia. Stevia is a newer, also natural, sweetener that comes from a South American plant. Many of the commercial versions of stevia have added ingredients, so I'm working on growing my own, but there are some out there that are processed without using chemicals of any kind (such as sweet leaf).

I went to the health food store today looking for Stevia but they did not have any. The salesmen gave me something called Perfect sweet-all natural Xylitol. I want to use it for baking tomorrow but I was wondering if this was bad for me? Forgive me for sounding naive or slow, I am just new to all this and I am trying to figure out a sweetener I can use instead of sugar that won't be too bad for me. :embarassed:

Xylitol is sugar alcohol - I don't use these because I prefer using all natural sweeteners (honey, agave, maple syrup, stevia) and I don't like the side-effects that can occur. Here are some pros and cons of sugar alcohols (from http://www.ynhh.org/about-us/sugar_alcohol.aspx?source=sugar_alcohol.html):

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"On the positive side, sugar alcohols contain less calories (1.5 - 3 calories per gram) than sugar (4 calories per gram), and they do not cause tooth decay like sugar does. Therefore, many "sugar-free" gums including Trident® and Extra® are made with sugar alcohols. Sugar alcohols also add texture to foods, retain moisture better and prevent foods from browning when they are heated.

Unfortunately, there are some negatives associated with sugar alcohols. The most common side effect is the possibility of bloating and diarrhea when sugar alcohols are eaten in excessive amounts. There is also some evidence that sugar alcohols, much like fructose (natural fruit sugar) in fruit and fruit juice can cause a "laxative effect." Weight gain has been seen when these products are overeaten. The American Diabetes Association claims that sugar alcohols are acceptable in a moderate amount but should not be eaten in excess. Some people with diabetes, especially Type I diabetics, have found that their blood sugars rise if sugar alcohols are eaten in uncontrolled amounts."

I went to the health food store today looking for Stevia but they did not have any. The salesmen gave me something called Perfect sweet-all natural Xylitol. I want to use it for baking tomorrow but I was wondering if this was bad for me? Forgive me for sounding naive or slow, I am just new to all this and I am trying to figure out a sweetener I can use instead of sugar that won't be too bad for me. :embarassed:

Xylitol is sugar alcohol - I don't use these because I prefer using all natural sweeteners (honey, agave, maple syrup, stevia) and I don't like the side-effects that can occur. Here are some pros and cons of sugar alcohols (from http://www.ynhh.org/about-us/sugar_alcohol.aspx?source=sugar_alcohol.html):

---

"On the positive side, sugar alcohols contain less calories (1.5 - 3 calories per gram) than sugar (4 calories per gram), and they do not cause tooth decay like sugar does. Therefore, many "sugar-free" gums including Trident® and Extra® are made with sugar alcohols. Sugar alcohols also add texture to foods, retain moisture better and prevent foods from browning when they are heated.

Unfortunately, there are some negatives associated with sugar alcohols. The most common side effect is the possibility of bloating and diarrhea when sugar alcohols are eaten in excessive amounts. There is also some evidence that sugar alcohols, much like fructose (natural fruit sugar) in fruit and fruit juice can cause a "laxative effect." Weight gain has been seen when these products are overeaten. The American Diabetes Association claims that sugar alcohols are acceptable in a moderate amount but should not be eaten in excess. Some people with diabetes, especially Type I diabetics, have found that their blood sugars rise if sugar alcohols are eaten in uncontrolled amounts."

THANK YOU SOOO MUCH!!!