[Shanny]

Does the erythritol product taste better? Anyone know if either Stevia or Erythritol can be used in place of sugar for baking? (similar baking properties, and all that?)

I like erythritol better . . . it does have a sort of "coolness" about it, like spearmint tastes cool? That's as close as I can come to describing it.

And before today I'd have said erythritol isn't as sweet, but I'm in the process of reassessing that notion, because: I made my strawberry pie with erythritol last week, and we loved it. This week I made another, and used EZ-Sweetz (concentrated liquid sucralose/Splenda) drops instead, for the very reason that erythritol is expensive (!), but we didn't like it as much - it wasn't as sweet. Erythritol works well in cooking/baking, and I'm going back to it for my strawberry pie too.

 

[Shanny]

Thanks for that reminder, Jeanne . . . yes indeedy, the corn refiners have renamed HFCS and now refer to it as corn sugar. It is still the same nasty concoction that poisons our bodies: Sugar - The bitter truth - Robert H Lustig

 

[Shanny]

I can't get used to the Truvia smell - it isn't unpleasant, but I guess I'm just not accustomed to sweetening agents smelling quite so strong. It's like when I accidentally buy a bottle of scented dishwashing liquid or scented deodorant . . . I've been buying unscented everything for so long I'm always startled when a perfumey aroma comes wafting out.