Healthy Sweeteners - Which ones have you tried and which do you recommend? [Vanity]

Self | 03/08/19 | FWDude

[fwdude]

I’ve jumped on the train to better, sugar-free health and have been trying the more healthy sweeteners - the “sugar alcohols” that aren’t supposed to be as questionable as the synthetics (Aspartame, Saccharin, Sucrolase, etc.) Just wondering what experience other FReeper have had with these, and what preferences you’ve come to.

I’ve been using Stevia for a couple of years now and like it’s very sugar-like flavor and potency. I recently bought some Xylitol and Erytritol, to not so glowing report. I found the Xylitol just OK, but I had to use a lot of it to have a sweetening effect. I also bought some Erythritol and though that the after taste was somewhat unpleasant, and had to use a lot of it to get any sweetening effect as well.

So, in order of “like:” - Stevia - Xylitol - Erythritol

I’ve noticed that a lot of the Stevia products are cut with Erythritol, probably for economy sake and to cut the intensity. That’s okay with me, as long as it covers up the aftertaste of Erythritol.

Any others that I’m missing?

[texas_mrs]

For over a year now I’ve been using a 0 calorie sweetener that uses xylitol and it’s named ‘Ideal’. I by it at H.E.B. I like it better than sugar - it dissolves well in iced tea and is very sweet. No aftertaste at all that I can tell. www.idealsweet.com

[entropy12]

Mejdul dates are cheaper than honey, you can eat them by themselves as a snack, have tons of minerals and fiber.

[Vermont Lt]

These are not synthetic.

My wife uses some of these when she makes cookies. Cutting any kind of refined sugar is a good thing. Most of these are much more “natural” than white sugar.

[Vermont Lt]

White refined sugar is NOT honey.

[ProtectOurFreedom]

I use Sweet Leaf "Sweet Drops" in my coffee and tea.

I use Sukrin Gold on my hot and cold cereals. It's got the texture of brown sugar and no bad aftertaste. Highly recommended.

• Replaces brown sugar/sugar in cooking and baking 1:1
• All the aroma and sweetness of brown sugar – less than 1 calorie per tsp
• Does not affect blood sugar or insulin levels – GI 1
• Made of erythritol, which is made from glucose extracted from non-GMO corn starch through a natural fermentation process
• No artificial colors, additives or preservatives
• Ingredients: Natural sweetener erythritol (polyol), tagatose, glycerol, malt extract and steviol glycosides.

[Yaelle]

When I gave up sugars, I gave up all things that taste sweet. It is a great restart and it gets your gut biome changed to where you no longer crave or even like sweet things. Keeping your diet full of sweet tasting things keeps the cravings. I prefer life without.

But I’m hard core - now I even eat unsweetened chocolate and I even only eat 1/2 of fruit a day and not even every day. I don’t eat breads and baked goods. Even though I do bake them.

Not everyone would do a non-sweet diet reset but it’s been amazing for me. Since I have zero desire for sweets, there is no fear I will gain weight over holidays or anything because I eat exactly the sme way I always eat, and you can’t get fat off of fat and protein and veggies.

[353FMG]

Do yourself a favor — replace your sweetener with apple cider vinegar and cinnamon.

[anton]

Sugar is good. Honey, ok but not very effective. The rest? Crapola.

[Yaelle]

1/2 c fruit

[Flaming Conservative]

Xylitol is a good sweetener, but it’s poison to dogs. Highly poison.

[kalee]

Thanks for posting the cookie recipe!

[Maudeen]

I have special coffee . . .ingredients: coffee, almond milk, cinnamon, honey (the honey does not get heated), cacao, grass fed butter, and coconut oil. Thanks for the idea of the dates but I don’t think it would go well in my coffee concoction (smile) but I’ll check it out as a snack!

[Flaming Conservative]

I use those, plus monk fruit and isomalt. Isomalt is great if you need to make a sugar free syrup. I use it for sugar free pecan pie, and syrup. I order it from Amazon. Nutrition may have it. I’m not sure. I use two or three sweeteners when I’m making sugar free desserts. Mixing them up gives a more complex sugar taste like real sugar.

[Flaming Conservative]

Splenda for baking is good, but it has carbs in it. Less than 1 per teaspoon, but a cupful has something like 24 carbs in it, fyi.

[Hostage]

Yes, I posted it was poisonous to dogs in #30. But I wanted to highlight it’s great for teeth. To

[Truthoverpower]

Sugar. Sucrose. That’s it

[fwdude]

Sounds good. I love brown sugar.

[trebb]

I use real sugar - just don’t use a lot of it...I sweeten my first cup of coffee with a level teaspoon and when it gets half gone, I top it off with coffee but no more sugar, etc.

[dennisw]

Black strap molasses.....has lots of minerals to offset the sugar.

[daniel1212]

honestly, I don’t shop much, that why I got married. I’m old fashioned. I earn the money and she spends it.

First laugh of the day for me! Reminds me of the Jetsons (showing my age) when George goes to give his wife a bill from his wallet, and she takes the wallet and leaves him with the bill. But I am sure your wife is worth her weight in gold to you.