Artificial Sweeteners

It's not an artificial sweetener but I like a bit of honey in my coffee at times and most of the time no sweetener. I've read that honey is good for you. A long time ago I used sugar and ran out and then just no sweetener. I now don't like the taste of really sweet things except for a little ice cream at times. Dark chocolate, too. I limit them because of diabetes type 2.


I never got into artificial sweeteners much and never use them now. They don't taste right to me. I have tried a few, too. Stevia tastes way too sweet to me.
 

Thanks for all the good input everyone. I should've asked for any good *natural* sweeteners besides sugar since I don't like the artificial ones either, lol. I don't like honey šŸ˜ so I've been using a little Truvia (stevia).
 
We were in the diet and health food manufacturing business. We formulated with sweeteners for years. The sweetener I use to replace sugar (1 to 1) is an all natural Monk Fruit/Erythritol blend like Lakanto.

Most sweeteners that advertise using Monk Fruit are bulked with something as the sweetener itself is about 300 times more sweet than sugar.

Erythritol which is an all natural sugar alcohol is a near perfect bulking agent.

Lakanto makes a baking blend of this formula also, as Erythritol can "re-crystalize" after heating. It is low glycemic, so won't raise blood sugar levels.
 
Liberty said:
We were in the diet and health food manufacturing business. We formulated with sweeteners for years. The sweetener I use to replace sugar (1 to 1) is an all natural Monk Fruit/Erythritol blend like Lakanto.

Most sweeteners that advertise using Monk Fruit are bulked with something as the sweetener itself is about 300 times more sweet than sugar.

Erythritol which is an all natural sugar alcohol is a near perfect bulking agent.

Lakanto makes a baking blend of this formula also, as Erythritol can "re-crystalize" after heating. It is low glycemic, so won't raise blood sugar levels.
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I took your tip to try it in making cinnamon toast.

I mixed 1/2 cup with a tablespoon of ground cinnamon to sprinkle over toast.

I noticed that it is sweeter and has less of a cooling effect that makes it seem more like sugar.
 
I have found something to kind of give a sweet taste to stuff, water even: almond extract; doesn't take much, maybe a 1/16th of a teaspoon, for some reason gives a nice, slightly sweet taste.
 
Aunt Bea said:
I took your tip to try it in making cinnamon toast.

I mixed 1/2 cup with a tablespoon of ground cinnamon to sprinkle over toast.

I noticed that it is sweeter and has less of a cooling effect that makes it seem more like sugar.
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Yes, Aunt Bea. Funny you mention it that way - I have a small container mixed up with the natural sweetener and cinnamon. Have a piece of cinnamon toast nearly every day. Make hub puff pastry "twists" with it, too.

Love it for use in virtually everything where years ago I used sugar. Bake pies, cakes, even make syrup with it. Think once you try it, most folks realize how great it is and get rid of "added" sugars, wherever they can. Sugar weakens the system.
 

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