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This post was pasted to me in PM. Type 2 diabetic and I took a class last week on diabetic diets to stay off my meds. No insulin because just a pill suffices for me.
Anyway, I’ve always used Splenda. No aftertaste, no sugar spike and a little goes far. I’ve used it for cooking and baking in place of sugar.
If you only use sugar in coffee and have just one cup a day, keep using sugar. It’s healthier than artificial sweeteners, sixteen calories per teaspoon and four grams of sugar nutritionally. You can also use one teaspoon sugar and one teaspoon Splenda. That way you cut back your sugar intake and lessen your chemical intake.
Stevia was recommended to me in 1995 by a health guru in Atlanta. Back then it was not so artificial.
Xylitol, sorbitol, maltitol and other “tols” must be used sparingly. Excessive consumption will cause severe cramping, gas and diarrhea, plus the worst painful cramps ever. Ask anyone who has experienced the after effects of tols. I could share stories ...
Coconut products have saturated fat though small amounts.
If you use creamer, try the new Splenda creamer. It sweetens your liquid without adding sugar. I drink iced tea every day and generally use Crystal Light or equivalent. For my iced coffee I use Splenda and flavoring. I bought half gallons of Dunkin mocha flavor and it’s now in squirt bottles. Not high in sugar but high in cost. $40 but most on eBay get $55 plus shipping.
Sweet ‘n Low causes cancer in laboratory animals. Look up the ingredients and avoid.
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Anti-Semites have Small Penis Syndrome. The only known treatment is electroshock therapy combined with cerebellum removal. Fortunately, it’s a tiny procedure.
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