We are pleased to announce that as of March 4, 2025, an updated Rich Text Editor has been introduced in the MyFitnessPal Community. To learn more about the changes, please click here. We look forward to sharing this new feature with you!

Sweetener

Posts: 2 Member
edited December 2024 in Health and Weight Loss
What sweetener does everyone prefer using? I use honey in my coffee/tea now THANKS

Welcome!

It looks like you're new here. Sign in or register to get started.
«1

Replies

  • Posts: 2,564 Member
    Regular sugar.
  • Posts: 7,801 Member
    Splenda
  • Posts: 5,760 Member
    I prefer Equal or Splenda. Sweet-n-low is TOO sweet for me, however, some people have either a dislike for artificial sweeteners or an intolerance (or both) so I'd say buy small quantities of a few different kinds and see what you like.

    Honey and agave are also too sweet for my taste.
  • Posts: 2,577 Member
    Trivia.
    Use sparingly, it’s way sweeter tasting than sugar.
  • Posts: 301 Member
    i like honey too but, the carbs & calories add up too easily when you drink decaf coffee all day so i use a liquid sweetener.
    preferably the suppose unhealthy sweetener, liquid sucralose ( ez-sweetz brand is best to me). no nasty aftertaste, just pure sweetness without the added calories., Stevia is suppose to be a better choice but, it tastes like a bitter chemical to my tastebuds.
  • Posts: 66 Member
    Stevia
  • Posts: 9,812 Member
    Regular sugar for me. Maple syrup too.
  • Posts: 1,449 Member
    Maple syrup on my berries. Splenda otherwise.
  • Posts: 35,495 Member
    Maple syrup in my homemade muffins, honey on baking powder biscuits, whatever the recipe calls for in general baking (usually sugar), blackstrap molasses in my oatmeal. I'm not a person generally inclined to over-consume added sugar, and I like eating things humans have been eating for centuries (natural selection endorsed!), so I don't worry about the calories, just portion control. I don't like sweetened hot coffee/tea, or iced tea, but like a tiny amount of vanilla syrup in my iced latte, which would be white sugar, of course.

    Other than the blackstrap molasses (which has some potassium and some other micros), sweeteners are largely non-nutritive beyond calories (maybe some trivial amounts of micros). The sugars (in all the real ones) are pretty much the same, just different proportions of primarily glucose, fructose, and galactose, either monosaccharides (<= the list back there) or bonded together in disaccharides. Human bodies biochemically process the same type(s) the same way, no matter the source.

    Artificial sweeteners are another thing, but each type has different characteristics, as far as how the body processes them. I don't personally think they're anything to fear, at least in reasonable dosages, but I don't like them, so don't generally eat them so don't have much detailed knowledge.
  • Posts: 8,619 Member
    Tea: honey
    Coffee at home: honey or brown sugar, a little packaged hot chocolate is yummy
    I'll generally pick sweet n low or splenda when out for coffee.
  • Posts: 7,801 Member
    Oh god, I use sugar free maple syrup on so much....eggs, oatmeal, butternut squash. Ok, maybe not SO much but I go through those bottles pretty fast. :)
  • Posts: 45 Member
    Granulated sugar for me.
  • Posts: 7,460 Member
    A Dr. that specializes in fibromyalgia recommends either 100% stevia or regular granulated cane sugar. Since 100% stevia is hard to find, I usually just use sugar, but I don’t use a lot of it.
  • Posts: 8,171 Member
    Tea: turbinado sugar
    Anything else: Sucradrops (sucralose)
  • Posts: 7,887 Member
    I don't really use sweetener. If I were baking cookies or something I'd use sugar. I occasionally cook with a little honey. On pancakes I'd use maple syrup (but I don't have them often).
  • Posts: 9,107 Member
    Sorta OT but I used the juice from a can of pineapple chunks in my beef jerky marinade. Had the chunks left over.

    Threw a scant spoonful of coconut sugar on them and put them in the oven to brown.

    Score! But phew! Talk about sweet!
  • Posts: 28,055 Member
    While I do have a wide range of sugars, I mostly use regular sugar. I use Zulka Morena in my tea and regular white sugar in baking.

    I also have:
    • Demerara
    • Coconut
    • Honey
    • Agave
    • Xylitol (second brand gave me headaches so it's just sitting in the cabinet)
    • Probably more :lol:

    I've stopped buying brown sugar - I get molasses in bulk and add 1 T to 1 C white sugar to make brown sugar.
  • Posts: 216 Member
    Splenda most of the time, and maple syrup for hot almond milk.
  • Posts: 1,561 Member
    at home I use splenda granulated because it's the easiest 1-for-1 for sugar but I'm not fussy. Sweet-n-Low, Equal, Spenda, Generic Artificial Sweetener, they're all the same to me
  • Posts: 301 Member
    kshama2001 wrote: »
    While I do have a wide range of sugars, I mostly use regular sugar. I use Zulka Morena in my tea and regular white sugar in baking.

    I also have:
    • Demerara
    • Coconut
    • Honey
    • Agave
    • Xylitol (second brand gave me headaches so it's just sitting in the cabinet)
    • Probably more :lol:

    I've stopped buying brown sugar - I get molasses in bulk and add 1 T to 1 C white sugar to make brown sugar.

    LOL i remember my first time using Xylitol! i was told it was the same as cane sugar sweetness wise, so i used 2 tbsps of it in each mugs of coffee the first day using it. i don’t remember if i had a headache, just remember having an unplanned long hmm detoxing night :'( they should have warnings on that stuff for us dodoheads that don’t research recommended foods we know nothing about first, i sure do now lol
  • Posts: 274 Member
    Stevia
  • Posts: 2,865 Member
    If it doesn't have calories (or minimal) then I am not fussy. I have them all in various products.
  • Posts: 2,080 Member
    Depends on calorie/macro goals. I sometimes use artificial sweeteners, sometimes use sugar brown or white and sometimes use honey....
  • Posts: 141 Member
    stevia or equal or splenda.
  • Posts: 9,384 Member
    On my breakfast cereal: sugar.

    In coffee- nothing

    Occasionally in tea: honey.

    I do also drink diet soda like pepsi max.
  • Posts: 2,921 Member
    Stevia drops for tea, yoghurt, oatmeal, etc. For baking I just follow the recipe and use sugar, honey, molasses, or maple syrup. But I tend to choose less sweet items to bake anyway.
  • Posts: 28,055 Member
    MrsSylvie wrote: »

    LOL i remember my first time using Xylitol! i was told it was the same as cane sugar sweetness wise, so i used 2 tbsps of it in each mugs of coffee the first day using it. i don’t remember if i had a headache, just remember having an unplanned long hmm detoxing night :'( they should have warnings on that stuff for us dodoheads that don’t research recommended foods we know nothing about first, i sure do now lol

    I think that happened to my brother, too. Y'all use a lot more sugar than I do ;) I use less than a teaspoon (for tea.)

    Funny thing, I had no issues with the first brand, Xyla - the headaches were with Anthony's, a brand I like for other products. Both brands make their xylitol from North American hardwood.
  • Posts: 4,099 Member
    Stevia
  • Posts: 10,330 Member
    edited March 2020
    I don't like honey in coffee, but I like it in tea. I like my coffee "untainted" by any other flavor, including sugar and honey. Tea, I'll usually have it with no sweetener but I don't mind having it with a sweetener. When I do have it with a sweetener, if I want the taste of honey I have it with honey, if I want it sweetened I have it with sugar (honey would add too many calories to achieve the same level of sweetness). If I want it sweetened but don't want to spend calories I'll have it with liquid sucralose (same kind of sweetener as Splenda). I won't ever use stevia even if it's the last sweetener on earth because I really hate the aftertaste.
  • Posts: 8,171 Member
    edited March 2020
    I love honey but don't like it in tea. It changes the flavor too much. I DO like demerara (not turbinado as I mentioned upthread) because the very slight molasses flavor seems to bring out the flavor of the tea. I never liked sweetener in my tea until I was in Ireland. The tea was brewed nice and strong so it needed a bit of help and everywhere was the golden sugar which I found out later was demerara.

    Another who won't use stevia because of the bitterness.
This discussion has been closed.