I'm an agave nectar girl myself. I like the taste and that it's sweeter than sugar so I end up using less. I also like that it's a low glycemic food so it won't create much of a spike in my insulin levels which can lead to fat storage. Just curious what works for others out there!
Kami
Start Sharing!
Ask a question, tell your story, share advice. The best are featured on our home page
Submit New Post
Ask a question, tell your story, share advice. The best are featured on our home page
Submit New Post
Popular Now
- The New New Atkins Diet (56 COMMENTS)
- Need Help With Motivation and Self-control (35 COMMENTS)
- 101 Pounds and Want to Lose 7 More! (30 COMMENTS)
- Will Taxing Soda Lead to Weight Loss? (30 COMMENTS)
- GIRLS Stop Using Unhealthy Ways to Lose Weight! [FORUM]
- New Jersey Woman Aims to be World's Fattest
- Many Moms Not As Active As They Think
- Link Time! Urban Workouts, Dealing with Sweat, and More
- Crazy Work Schedules May Increase Irritable Bowel Risk
- 101 Pounds and Want to Lose 7 More! [FORUM]
- Domino's Pizza Scores Big Profits With Recipe Change
- Will Taxing Soda Lead to Weight Loss?
- Follow Us on Twitter
- RSS Feed
Stevia, hands down!
The Japanese have been using it for well over 30 years and the side effects are pretty much negligible. You can read my Stevia article on my blog if you want more deets.
Aspartame & Sucralose are out people. Avoid them like the plague.
ReplyWhat are the side effects you talked about? I use aspartame because of cost. I'm unemployed.
ReplyAbsolutely!! I couldn't agree more!! I recently read an article linking aspartame to Alzheimer's and I will never touch the stuff again! I've been using Stevia for a few years now and really enjoy it. It can take a little bit to get used to because the sweetness is more intense than artificial sweetener, but it works!
ReplyElevated insulin levels do not lead to fat storage without a caloric surplus.
Besides, the Glycemic Index is worthless. Nobody eats fasted, and everyone eats mixed meals rendering the GI meaningless.
ReplyI think you should read Gary Taubes' book "Good Calories, Bad Calories" before you say such ignorant things about insulin and fat production.
ReplyAnd you, Mr ArrowSmith, should study metabolic processes relating from a reputable college or university science facutly instead of relying on spurious and random diet writers.
ReplyGary Taubes has performed extensive research, so I will not buy your easy dismissal. Who are YOUR sources!
ReplyHi Guys, I am very new here, and I just came across this thread and I am already horrified as how you talk to each other! Pretty horrible, really.
ReplyAs to the low GI - I believe in it because it is essentially eating lots of healthy, unprocessed food that even tastes great, and when I eat low GI over a period of time I lose about 1 - 2 kg a week and feel GREAT.
Xylitol, derived from beet sugar. Is that good?
ReplyI usually use Equal or Splenda; preferably Splenda because it's not even broken down in the body, but I actually prefer the taste of Equal for some reason. I know people say that using sweeteners instead of sugar makes you fat, but I do not eat extra calories to compensate for tricking my body or whatever. Like Barry said, you won't get fat unless you eat a caloric surplus, which I don't. Most of the food I eat is low in sugar anyways; I just use sweeteners in my coffee and tea for the most part.
I've tried stevia, but the last time I had it, I thought it had a really licorice-y taste to it, so I stopped using it. I'm really curious about the new Truvia, which is the purified form of stevia. I'm hoping it doesn't have that weird aftertaste to it. I can't buy it in the store yet, so I'm going to order some online to see if it's any good.
ReplyI don't touch any of them. There's only one thing I add sweetening to and that's my one cup of coffee I have a day - and I use honey. I find American foods are already too sweet - at least way sweeter than South African foods.
ReplyHi Cari, honey is also a great substitute for sugar in cooking as well. It adds a lovely rich honey flavor and sweetness. If a cake or muffin recipe calls for 1/2 cup sugar, try 1/2 honey instead. It always works for me. Kellie
ReplyHi Barry, perhaps you aren't a diabetic, and GI is maybe worthless to you, but I can assure you that it has made a huge, tangible difference for me in what I eat and how my meals affect me. I have no doubt others would give you a similar report.
As for sweeteners, I seldom use any, but agave nectar is tasty and has a fairly low *glycemic index* for a true sugar...
The body expects carbohydrates when encountering the sweet taste, so I don't recommend the use of stevia, licorice, or artificial sweeteners.
ReplyI don't sweeten much, but I do use 1/2 tsp of agave in my oatmeal. I gave up artificial sweetener quite a while ago and have found that I don't need as much sweetener in anything now.
ReplyI tried Stevia & and it created havoc with my stomach so I stopped using it. I tend to have tummy troubles with some of these natural sweeteners. I use Splenda & I know many on this site don't touch this stuff but I don't have problems with it & contrary to many of the studies, it does not make me hungrier or crave sweets more.
Reply"sweetener"??? don't know why would anyone want use them at all... if you want something sweet - eat a fruit or dried fruit...
why would one want to change natural taste of something by "sweetening" it?
ReplyI hate fruit, that's why. I like sweeteners. Love Splenda.
ReplyStevia for sure
ReplyIdeally I wouldn't use sweeteners at all...I have cut back on my use of Splenda and chewing gum that has aspartame. Can anyone explain to me why honey is better than sugar? I don't understand that - aren't they really different forms of the same thing? I have no willpower around honey anyway - too yummy - I always end up pouring out way too much. :)
Reply