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Does anyone know of any objections to Truvia? That's the commercial form of a sweetening powder made from the stevia plant, used in Europe for some time and marketed in the US over the last few years. I'm hoping there are no problems with it. Certainly it's got to be superior to the artificial sweeteners made from chemicals; I think aspartame is considered to be dangerous, at least for some people.
OP, thanks for posting this info. I finished a box of Truvia today, which I bought because I thought it a better alternative to artificial sweeteners. I won't be buying another box. Has anyone here tried Agave Necter?
I have used agave in baking, and it's mentioned in the first link:
Quote:
So, what should you use? Your best bet is to use real sugar, pure Stevia (ingredients are as follows: Stevia) or Dynamic Greens (a whole foods powder, sweetened with Stevia.) There’s no health advantage to using honey, maple syrup, brown sugar, raw sugar or agave nectar. They are all metabolized as sugar and are isocaloric with the exception of agave necatar, which is 1 ½ times sweeter than sugar, and also contains 1 1/2 times the calories as sugar (so you’d better be using less of it than if you were using sugar!). Sugar, Stevia and Dynamic Greens are the only sweeteners I will use in my coffee or food, and, like anything, I’d advise using in moderation.
Whole Foods carry pure liquid Stevia including vanilla flavored which is nice in tea, coffee, plain unsweetened yogurt, etc. Trader Joes also has liquid stevia.
I ran out of Truvia this a.m. and had my coffee just with the unsweetened almond milk--and could taste the coffee!! So maybe it's (the Truvia) unnecessary at all.
I do plan to make vegan ice cream today (with frozen bananas) and have three packets of Truvia left, saved for that purpose. But I should try first and see if the bananas (and frozen sugarless strawberries) are sweet enough.
Tastes/habits can change, especially if your health is at stake.
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