Artificial Sweeteners: Pros, Cons, Sources?

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Artificial Sweeteners: Pros, Cons, Sources?


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Old 08-02-2015, 23:08   #1
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Default Artificial Sweeteners: Pros, Cons, Sources?

I've read here and there where people recommended a droplets form of an artificial sweetener, but just went looking in the aisle with the powder forms and only saw powders.

What types of artificial sweeteners do you use, what are the pros and cons, and where do you buy the less common ones?

Thanks in advance for any advice you can give me!

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Old 08-02-2015, 23:19   #2
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Sucralose (EZ-Sweetz drops), stevia (SweetLeaf drops) and erythritol (Now 100% pure erythritol granules) I buy from Amazon. Saccharin is usually available at the local grocery as Fasweet Liquid Sweetener.

I use very little sweetener, but when I do I use EZ-Sweetz - it's highly concentrated. The others are what my everlovin' mixes to add to his coffee.




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Old 08-02-2015, 23:28   #3
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Unfortunately, no one can tell you much -- except to read labels carefully. Some sweeteners add sugar (...yup...) for flavor, and/or contain carby starches for texture. That, and the standard practice for any "new" foods -- test-test-test.

Taste is a totally individual thing. One person's "just like sugar" is another one's tongue-tying bitter mess. Many of us will combine two different sweeteners because they may cancel out each other's flavor weirdnesses to some degree.

Also (and most unfairly) sweeteners may spike, much as sugar does. This effect is unique to each individual ... and it may change for a person over time.

Most of us avoid aspartame; it's got a poisonous reputation.

Sucralose (e.g., Splenda) tastes best to me, but I use it rarely, and sparingly, and only after thorough label-reading. It's often packaged with the aforementioned added sugars/starches.

I also like luo-han (monkfruit), though it can impart a fruity taste that I don't like with everything. It comes in both drops and powders.

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Old 08-02-2015, 23:48   #4
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Quote:
Originally Posted by mbc1963 View Post
I've read here and there where people recommended a droplets form of an artificial sweetener, but just went looking in the aisle with the powder forms and only saw powders.

What types of artificial sweeteners do you use, what are the pros and cons, and where do you buy the less common ones?

Thanks in advance for any advice you can give me!
I buy my sucrolose powder from Amazon and mix up the drops myself. Splenda from grocery store contains a form of sugar.

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Old 08-03-2015, 02:41   #5
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Sugar substitutes affect people different and thus the need to test when you try one to find out how you react to one. Like Shanny said, powdered sugar substitutes like Splenda use Maltodextrin to "bulk" them up. Maltodextrin is made from starch, usualy corn starch, and has a higher glycemic index than sugar. For more information see :
Is Maltodextrin Bad for Me?

Liquid sweeteners like Ez-Sweetz are just Sucralose with no additives and usually are safe as far as blood sugar goes. There are a lot of opinions about other possible problems with artificial sweeteners but I have been using Splenda for years and see no ill effects, but that's me.

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Old 08-03-2015, 09:17   #6
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Like Wally says, it's a very personal thing. Your meter will be able to guide you best. Personally, I find aspartame makes my BG jump, but Stevia & Sucralose are pretty much inert.

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Old 08-03-2015, 14:16   #7
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I used pure stevia powder for coffee and teas. Use xylitol mixed with blackstrap molasses for a recipe calling for brown sugar. Use splenda and erythritol for other things.

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Old 08-03-2015, 21:36   #8
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Oh yeah - I use the molasses trick too - only I mix a drop or two with granulated erythritol. I think it's even tastier than brown sugar!




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Old 08-04-2015, 05:00   #9
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Does the granulated erythritol require "melting" to not be grainy? What brand and where do you get it?

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Old 08-04-2015, 05:14   #10
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About the only thing I use it for is my baked custard, and I dissolve it in hot water for that. OWC uses it in his coffee, so there's the hot water thing again . . .

Now Foods Erythritol Powder





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