Thread: What Sweeteners do You Use?

Originally Posted by Valiant Woman

For ten years I've used Stevia as my go to sweetener. However since I began the Wheat Belly Detox program, I've discovered 3 natural sweeteners that I'm simply gaga over.

Truvia is the first...I'm thinking of replacing Stevia with it because it taste so much better! No after taste at all, though I'd gotten use to Stevia's slight bitterness in or on certain foods & drinks, I really enjoy Truvia more. #twothumbsup

The next is Monk Fruit. This is a nice alternative if you just want something different. Pleasant tasting, and no after taste. It has the same consistency as sugar as do the other two.

Finally, Swerve. I use this only for baking, because it's a little expensive. I made a butter pecan pound cake this past weekend using almond flour, butter, cream cheese, eggs, vanilla, baking powder, chopped pecans, and 1 1/4 cup of Swerve; it turned out perfect! Could barely tell the difference between this cake and my traditional pound cake using my grandmother's recipe.

I'm not sure how reputable this site is, but I looked up Truvia and found this:

Is truvia healthy?

Conclusion: Is Truvia Healthy?

What do you think? It’s not natural, but rather made by a mysterious, patented refining process to extract rebiana from the stevia leaf. Plus, it contains other ingredients besides rebiana, including erythritol (a dubious sugar alcohol) and “natural flavors” (whatever they are).

I’ll leave you with a final thought. Why aren’t Coke and other companies using just plain stevia to sweeten their beverages? Could it have something to do with how it took the FDA all of three seconds to grant Truvia the coveted GRAS (generally recognizede as safe) status? (GUILTY! I’m exaggerating. It was more like 3 weeks.) How Monsanto spent 20 years blocking the FDA’s approval of stevia when they thought it posed a threat to NutriSweet?

I use sugar or stevia.

Sweet and Low. Everything else you have to use 18 pouches to get anything as sweet as a couple of Sweet and Low. Don't even try to talk to me about health concerns or anything. That's my sweetener and I'm sticking to it.

Originally Posted by Valiant Woman

Butter Pecan Pound Cake

Originally Posted by Valiant Woman

...I made a butter pecan pound cake this past weekend using almond flour, butter, cream cheese, eggs, vanilla, baking powder, chopped pecans, and 1 1/4 cup of Swerve; it turned out perfect! Could barely tell the difference between this cake and my traditional pound cake using my grandmother's recipe.

That looks amazing! Could you post the whole recipe in the low carb thread?

for baking I use sugar, for my tea stevia

Originally Posted by peace

for baking I use sugar, for my tea stevia

ah....my twin granny...

Originally Posted by Lista

ah....my twin granny...

I've been using stevia for a while, although I use Sweet and Low if I'm away from home. I'm not entirely happy with stevia in my hot tea and have thought of using sugar for that. I cook with sugar, which isn't very often.