Hi, I was hoping to get some feedback on Stevia and Natvia please. Would anyone have any information on the above? Some items consist of a combination of Stevia (and or Monk fruit) and erythritol and have quiet a bitter aftertaste. What I'd like to know is: does anyone know if the above products are safe to consume and if so, are they ok to use in place of glucose?
Thanking you in advance, Anna
Page 178-9 in Sweet Poison Quit Plan discusses stevia but it was not around when the big studies on sweeteners were done in the U.S.A. It's OK in relation to fructose, but there's no evidence about the effects of eating large quantities. Personally I don't like it, but that's just my preference. I'd recommend using it to sweeten hot drinks, but use glucose [aka dextrose] for cooking. I used to prefer Splenda (sucralose) but discovered that it destroys the good gut microbes. So now I use aspartame in coffee only. It is "your call" according to David.
Hi, I went cold turkey with sugar about 6 weeks ago. I also reduced my carbs considerably. I have always loved cooking & still wanted to be able to bake occasionally, therefore I was considering this very question on the weekend. I had bought Natvia & thought it left a bitter aftertaste, so wasn't keen to continue down that path. I picked up a container of Sugarless Organic Stevia & think its the closest thing to sugar I have tasted. I am really hoping that it is safe & noted that David says it "your call'. Would be interested on any info others may have about this product. Cheers
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