Is Stevia worth it? What's your favourite not-sugar sweetener?
kiela64
Posts: 1,447 Member
I want to reduce my sugar consumption because apparently my blood work is pre prediabetes or something (not at the level of pre diabetes, but the dietician thought that lowering my sugar would be useful for nipping it in the bud or w/e).
I don't feel like I eat a ton of refined sugar to begin with, but I do put it in coffee and eat vanilla flavoured greek yogurt. I'm also considering looking into a lower-carb approach eventually, and what I've read includes limiting sugar bc it's a carb.
I was looking up some recipes and I saw a neat one for a vegan pumpkin pie that was fairly low-calorie that I thought I might try http://www.onegreenplanet.org/vegan-food/recipe-pumpkin-pie/ it includes Stevia which I've never used before. Looking it up online, people have a lot of mixed feelings about it, so I was wondering a) if you like/use Stevia yourself, and if you find it to be good or at least worth trying, and b) if you have another preferable non-sugar sweetener like aspartame or splenda that you think is just as good for reducing sugar consumption, and how it works in baking and coffee, etc?
I don't feel like I eat a ton of refined sugar to begin with, but I do put it in coffee and eat vanilla flavoured greek yogurt. I'm also considering looking into a lower-carb approach eventually, and what I've read includes limiting sugar bc it's a carb.
I was looking up some recipes and I saw a neat one for a vegan pumpkin pie that was fairly low-calorie that I thought I might try http://www.onegreenplanet.org/vegan-food/recipe-pumpkin-pie/ it includes Stevia which I've never used before. Looking it up online, people have a lot of mixed feelings about it, so I was wondering a) if you like/use Stevia yourself, and if you find it to be good or at least worth trying, and b) if you have another preferable non-sugar sweetener like aspartame or splenda that you think is just as good for reducing sugar consumption, and how it works in baking and coffee, etc?
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I like sucralose.
I bake with sugar, though.0 -
splenda for me
In order of artificial sweetener aftertaste (being first on the list is bad), my taste buds go:
1. Stevia
2 Aspartame
3. Splenda
I can see the appeal of stevia if it tasted better to me (being naturalish), but the taste is just not worth it to me. In some things with splenda, I can hardly tell the difference between it and "real" sugar.
One of my favorite dishes with the baking formulated splenda (and I did this before pumpkin pie spice was cool) is to add about 1/8 cup of splenda, 1 tsp pumpkin pie spice to a can of pumpkin and mix together with a spoon. Insta desert that is highly nutritious.0 -
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catscats222 wrote: »i love, love that pumpkin recipe and I am going to make it today
i peeked at your diet, that maple syrup and jam are also killing your diet
i keep my sugars to less than 50 grams a day, and i try to make it from natural foods like milk, veggies, fruit - this really works for me
yep, those too! I had replaced the jam with fresh fruit for a while, but now it's no longer summer the fresh fruit has been mealy and unappetizing. I have no excuse for the maple syrup haha, so I know it needs to go completely. I thought that if I had enough sweet-tasting things I might not crave it.0 -
I've tried to like stevia, but I just can't get past the bitter aftertaste. I use Splenda/sucralose due to taste preference.0
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I don't care for any of them, so I mostly just use some type of sugar. But I rarely drink sweetened drinks and only have sweets (candy, cookies, pie, etc.) occasionally so my added sugar intake is fairly low.0
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Honestly, I made myself learn to like things without sugar. Like my coffee, i cut out all sweeteners. I use extracts, my favorite is almond, half n half, and sometimes I'll add in spices like cinnamon, nutmeg or cardamon. It makes it flavorful without the sugar. Yogurt is tough. One brand I can't remember the name now, advertising as ZERO. Meaning that it uses stevia, no artificial flavors and color. It took a bit to get used to, but it wasn't that bad. Adding fruit helps too. Frozen berries or if you can canned fruit that's in water or 100% juice.
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Stevia is my favorite. I use it in and on everything. tastes just like regular sugar to me.0
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I use them all. Some do better in liquids, others in baking.
There's a Splenda (sucralose) brown sugar blend that has half the sugar. This is great for baking and I am betting would be great for anything pumpkin.
I use Stevia or Splenda in my tea. The spoonable Stevia that has been fluffed out is about spoon-for-spoon the same for sugar, so can be measured out the same.
I drink Mio (acesulfame potassium and sucralose), or Crystal Lite (aspartame, acesulfame potassium, Sucralose) flavoured waters.
And I like my diet Pepsi (aspartame).0 -
OP, if you're thinking of cutting sugar to reduce your blood sugar, you may want to look into the effect of Splenda, aspartame, etc on blood sugar. It's my understanding that they have no calories, but still raise blood sugar as much as sugar. Stevia, otoh, has no calories and no effect on blood sugar. I use stevia regularly, though not in baking. I think it's one of those things you need to get used to. I used to find it odd, but now it seems normal.0
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Can_Do_Gal wrote: »OP, if you're thinking of cutting sugar to reduce your blood sugar, you may want to look into the effect of Splenda, aspartame, etc on blood sugar. It's my understanding that they have no calories, but still raise blood sugar as much as sugar. Stevia, otoh, has no calories and no effect on blood sugar. I use stevia regularly, though not in baking. I think it's one of those things you need to get used to. I used to find it odd, but now it seems normal.
Actually stevia does have an effect on blood sugar - it can LOWER it. If you are like me and on the bottom of the range all the time, it tanks it if you use it without other carbs or something that raises blood sugar a little. I tried using it in just tea and was seeing stars every time. took my blood sugar readings a few times and it was averaging 40 (!!) every time. Not going to be an issue for everyone, but something to watch for!
My favorite at the moment is monk fruit extract. Great taste, so far no issues with blood sugar.
And whatever you do - please use moderation! Sometimes an excess of artificial sweeteners (especially aspartame and sucralose) over a long time can cause auto-immune type symptoms that mimic or make worse some diseases (like fibromyalgia, lupus, etc). It can take awhile to notice the effects, so most people never make the association except after suffering for awhile! Those diseases tend to "encourage" weight gain by making you tired/fatigued a lot (reducing activity-calories out). Which makes people use even more artificial sweeteners in an effort to stop the weight gain (not realizing that the sweeteners are causing/contributing to it indirectly!) and it just keeps getting worse and gaining more.
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I like my splenda / sucralose. Main reason is it tastes indistinguishable from sugar (to me), can be used in baking, and is cheap and plentiful at my local Costco.
I just made a batch of chocolate chip cookies a few days ago I'm still eating my way through - I subbed the white sugar for splenda, replaced two of the cups of flour with almond flour. Probably reasonably diabetic-friendly, I would guess.
I didn't skimp on the brown sugar, of course, and I added extra semi-sweet chips.0 -
Nothing! I don't use real or artificial sweeteners. The real stuff is bad enough but artificial crap is not for me.0
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I use the Truvia brand of Stevia. I tried it first with a different brand and I was disgusted by it but found Truvia to have a good taste.
I started off with Splenda a couple of years ago and started getting horrible stomach pains. When I realized the only thing I had changed in my diet was the Splenda (and I was eating very well otherwise), I decided to google it and found that Splenda has been known to cause digestive disorders such as IBS in some people. Since then I decided to stay away from artificial sweeteners but then researched Stevia, tried Truvia and loved it, so I use that now. I do still consume regular sugar when added into some things but try to use stevia in most of my sugar intake.0 -
Can_Do_Gal wrote: »OP, if you're thinking of cutting sugar to reduce your blood sugar, you may want to look into the effect of Splenda, aspartame, etc on blood sugar. It's my understanding that they have no calories, but still raise blood sugar as much as sugar. Stevia, otoh, has no calories and no effect on blood sugar. I use stevia regularly, though not in baking. I think it's one of those things you need to get used to. I used to find it odd, but now it seems normal.
No they don't. Otherwise we'd have a whole bunch of very sick diabetics on our hands. Those of us who regularly test our blood sugars are acutely aware of the effects of various foods on blood sugar levels. Artificial sweeteners do nothing. Carbohydrates on the other hand, like potatoes, breads, and rice, oh my.
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Can_Do_Gal wrote: »OP, if you're thinking of cutting sugar to reduce your blood sugar, you may want to look into the effect of Splenda, aspartame, etc on blood sugar. It's my understanding that they have no calories, but still raise blood sugar as much as sugar. Stevia, otoh, has no calories and no effect on blood sugar. I use stevia regularly, though not in baking. I think it's one of those things you need to get used to. I used to find it odd, but now it seems normal.
No they don't. Otherwise we'd have a whole bunch of very sick diabetics on our hands. Those of us who regularly test our blood sugars are acutely aware of the effects of various foods on blood sugar levels. Artificial sweeteners do nothing. Carbohydrates on the other hand, like potatoes, breads, and rice, oh my.
This isn't always true. I have several diabetics in my family. Two of them had to give up diet soda because it was spiking their blood sugar. The others can drink it just fine. I have no idea what makes the difference, but it doesn't work the same for everyone.0 -
Need2Exerc1se wrote: »Can_Do_Gal wrote: »OP, if you're thinking of cutting sugar to reduce your blood sugar, you may want to look into the effect of Splenda, aspartame, etc on blood sugar. It's my understanding that they have no calories, but still raise blood sugar as much as sugar. Stevia, otoh, has no calories and no effect on blood sugar. I use stevia regularly, though not in baking. I think it's one of those things you need to get used to. I used to find it odd, but now it seems normal.
No they don't. Otherwise we'd have a whole bunch of very sick diabetics on our hands. Those of us who regularly test our blood sugars are acutely aware of the effects of various foods on blood sugar levels. Artificial sweeteners do nothing. Carbohydrates on the other hand, like potatoes, breads, and rice, oh my.
This isn't always true. I have several diabetics in my family. Two of them had to give up diet soda because it was spiking their blood sugar. The others can drink it just fine. I have no idea what makes the difference, but it doesn't work the same for everyone.
How, exactly, can a basically metabolically inert substance like sucralose spike blood sugar? If that's possible, I'd love someone to explain the mechanism to me.0 -
Need2Exerc1se wrote: »Can_Do_Gal wrote: »OP, if you're thinking of cutting sugar to reduce your blood sugar, you may want to look into the effect of Splenda, aspartame, etc on blood sugar. It's my understanding that they have no calories, but still raise blood sugar as much as sugar. Stevia, otoh, has no calories and no effect on blood sugar. I use stevia regularly, though not in baking. I think it's one of those things you need to get used to. I used to find it odd, but now it seems normal.
No they don't. Otherwise we'd have a whole bunch of very sick diabetics on our hands. Those of us who regularly test our blood sugars are acutely aware of the effects of various foods on blood sugar levels. Artificial sweeteners do nothing. Carbohydrates on the other hand, like potatoes, breads, and rice, oh my.
This isn't always true. I have several diabetics in my family. Two of them had to give up diet soda because it was spiking their blood sugar. The others can drink it just fine. I have no idea what makes the difference, but it doesn't work the same for everyone.
I'm assuming this is a diet soda consumed while fasted spike and not a random measurement at an unspecified time after potentially differing meals/meal timing.0 -
Need2Exerc1se wrote: »Can_Do_Gal wrote: »OP, if you're thinking of cutting sugar to reduce your blood sugar, you may want to look into the effect of Splenda, aspartame, etc on blood sugar. It's my understanding that they have no calories, but still raise blood sugar as much as sugar. Stevia, otoh, has no calories and no effect on blood sugar. I use stevia regularly, though not in baking. I think it's one of those things you need to get used to. I used to find it odd, but now it seems normal.
No they don't. Otherwise we'd have a whole bunch of very sick diabetics on our hands. Those of us who regularly test our blood sugars are acutely aware of the effects of various foods on blood sugar levels. Artificial sweeteners do nothing. Carbohydrates on the other hand, like potatoes, breads, and rice, oh my.
This isn't always true. I have several diabetics in my family. Two of them had to give up diet soda because it was spiking their blood sugar. The others can drink it just fine. I have no idea what makes the difference, but it doesn't work the same for everyone.
I'm assuming this is a diet soda consumed while fasted spike and not a random measurement at an unspecified time after potentially differing meals/meal timing.
I'm not sure what qualifies as "fasted", but yes, when they drink soda not as part of a meal.0 -
Need2Exerc1se wrote: »Can_Do_Gal wrote: »OP, if you're thinking of cutting sugar to reduce your blood sugar, you may want to look into the effect of Splenda, aspartame, etc on blood sugar. It's my understanding that they have no calories, but still raise blood sugar as much as sugar. Stevia, otoh, has no calories and no effect on blood sugar. I use stevia regularly, though not in baking. I think it's one of those things you need to get used to. I used to find it odd, but now it seems normal.
No they don't. Otherwise we'd have a whole bunch of very sick diabetics on our hands. Those of us who regularly test our blood sugars are acutely aware of the effects of various foods on blood sugar levels. Artificial sweeteners do nothing. Carbohydrates on the other hand, like potatoes, breads, and rice, oh my.
This isn't always true. I have several diabetics in my family. Two of them had to give up diet soda because it was spiking their blood sugar. The others can drink it just fine. I have no idea what makes the difference, but it doesn't work the same for everyone.
How, exactly, can a basically metabolically inert substance like sucralose spike blood sugar? If that's possible, I'd love someone to explain the mechanism to me.
Um, that would have to be someone else. All I know is what the little meter shows. Also, I believe the soda (Diet Coke) was sweetened with aspartame.0 -
At first I only tolerated it to save calories, but now I actually prefer Sweet 'n Low in my coffee. Real sugar in coffee now has an odd "dull" flavor to me. As for baking, I think Stevia tastes good. I'm not much of a baker, but my roommate is, and I think she'll frequently swap out half the sugar for Stevia, and I can't ever tell the difference.
Also, I believe it is recommended for those in Diabetes territory to shoot for a more low-carb diet, so I think that's a good call for you.0 -
jennifer_417 wrote: »At first I only tolerated it to save calories, but now I actually prefer Sweet 'n Low in my coffee. Real sugar in coffee now has an odd "dull" flavor to me. As for baking, I think Stevia tastes good. I'm not much of a baker, but my roommate is, and I think she'll frequently swap out half the sugar for Stevia, and I can't ever tell the difference.
Also, I believe it is recommended for those in Diabetes territory to shoot for a more low-carb diet, so I think that's a good call for you.
Almost without exception, as far as I'm aware, replacing sugar with artificial sweeteners is highly recommended if you're diabetic. Of course, you could just avoid sweet food altogether.... but why do that?
The other thing to do is avoid refined flour, and replace it with whole-wheat flour, or things like almond meal, flax meal, oat bran flour, etc.0 -
Monk fruit sweetener (orange packets) is my favorite because it does not have that weird after-taste that Stevia sometimes has. I use it for both hot and cold stuff. Stevia is ok for cold stuff, IMHO.
I also use a product called SugaVida in my coffee. sugavida.com/benefits/ It is natural from a tree. I used to order it through Amazon but recently found it at my local HEB Grocery store. It is full of nutrients, particularly a host of B vitamins along with potassium and some other trace elements. It is best in coffee and is has a caramel-like taste that you can detect through the back of the tongue. I have yet to bake with it though.
I will still use straight up sugar (albeit organic) for baking because it provides the best consistency to baked goods.0 -
Need2Exerc1se wrote: »Need2Exerc1se wrote: »Can_Do_Gal wrote: »OP, if you're thinking of cutting sugar to reduce your blood sugar, you may want to look into the effect of Splenda, aspartame, etc on blood sugar. It's my understanding that they have no calories, but still raise blood sugar as much as sugar. Stevia, otoh, has no calories and no effect on blood sugar. I use stevia regularly, though not in baking. I think it's one of those things you need to get used to. I used to find it odd, but now it seems normal.
No they don't. Otherwise we'd have a whole bunch of very sick diabetics on our hands. Those of us who regularly test our blood sugars are acutely aware of the effects of various foods on blood sugar levels. Artificial sweeteners do nothing. Carbohydrates on the other hand, like potatoes, breads, and rice, oh my.
This isn't always true. I have several diabetics in my family. Two of them had to give up diet soda because it was spiking their blood sugar. The others can drink it just fine. I have no idea what makes the difference, but it doesn't work the same for everyone.
I'm assuming this is a diet soda consumed while fasted spike and not a random measurement at an unspecified time after potentially differing meals/meal timing.
I'm not sure what qualifies as "fasted", but yes, when they drink soda not as part of a meal.
The diabetic's life is regulated, as we attempt to take over a metabolic function that for regular people, just happens. "diet soda consumed while fasted" means something specific in diabetic-land. This means the diet soda was consumed, say, two hours after eating when the stomach is empty, and then 1-2 hours later the blood sugar is tested and found elevated, as found when sugar is consumed. @_John_ is expressing justified skepticism here.
Insulin dependent diabetics are extra vigilant, as they count all the "carbs" in a meal and adjust their insulin accordingly. Miscount the carbs and the blood test afterwards is not going to be pretty. Real carbs are counted, never fake sugars.
So a diabetic will know very quickly (within hours) if a fake sugar has the same effect on the body as regular carbs. They don't. This is always true.
What your relatives may have been expressing @Need2Exerc1se is a noted spike in blood sugar after a meal, when consuming diet soda as part of a larger meal. There is no way such a testimony can point to the diet drink as the cause.0 -
I use stevia in coffee and tea. At first it tasted weird and left an aftertaste, so I added a small amount of sugar to it. Eventually I cut down and then eliminated the sugar and now stevia tastes fine to me. There is a product called Truvia that is part sugar/part stevia that claims to be good for baking but I haven't tried it. I also put stevia in plain yogurt, along with fruit. That also took a little getting used to but now I love it and I can't stand sugary yogurt anymore.0
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Stevia is really the ONLY choice for a safe, natural, non-sugar, non-chemical sweetener. Use it. 0
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Need2Exerc1se wrote: »This isn't always true. I have several diabetics in my family. Two of them had to give up diet soda because it was spiking their blood sugar. The others can drink it just fine. I have no idea what makes the difference, but it doesn't work the same for everyone.
Amen to that @need! OP you are porbably just going to have to try a few different sugar substitutes and see how they taste to you. Also listen to what your body tells you about it. Some people are very sensitive to certain sugar substitutes. I like and use the following: liquid sucralose (same thing as splenda); liquid stevia, Swerve, erythritol, and Just Like Sugar. Find what works for you and stick with that!0 -
I make diet sodas with a mix of ace-K and sucralose. I think the combination has a pleasant taste without a strong aftertaste. (This is also the mix of sweeteners in Pepsi Max, my favorite store-bought drink).0
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according to a European study, Splenda reacts just like sugar in the blood stream in 1/3 of the population. i am prediabetic as well & noticed that Splenda causes the spikes in my blood sugar just like sugar. when I asked my dr about it, he didn't know about it, the next month I brought him the article. In baking I use sugar, just less of it. in coffee sugar because I dont like the aftertaste of synthetics, in iced tea it is sweet & low & in diet drinks it is nutrasweet.0
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Stevia is really sweet, too sweet for me. Artificial sweeteners, on the other hand, have a bitter aftertaste that is immediately identifiable and disgusting. I don't mind xylitol or erythritol in baking if I'm determined to get sugar down, but you have to note they don't caramelise like standard sugar. Have you tried putting vanilla essence in plain Greek yoghurt? It might make enough difference that you don't need to buy the sweetened one. You could probably gradually reduce the amount from your coffee without too much difficulty, too.0
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