34 Comments
Do you ever use alternative sweeteners instead of table sugar? If so, which do you prefer? Select all that apply!
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I have been using Sweet’nLow /Saccharin for more than 50 years. I know that it has killed lab rats, but I am not a rat and I only use one packet a day.
I seldom use any sweetener, never artificial ones, occasionally raw honey.
Sucralose in tea and coffee, buy large bags on Amazon and buy no sugar added ice cream and soda sweetened with it.
Swerve (eurythritol) for baking
I generally use aspartame(Equal).
Itās made from two amino acids that are found in many foods we eat. So I canāt think it would be bad for a person.
Allulose works great for baking and cooking. Very similar flavor to table sugar, though 70% less sweet (so I use more), and no aftertaste. And, most importantly, my son’s blood sugar is not affected at all – as if it had 0 carbs. Couldn’t find anything better than this.
The only sweetener I use is sugar-free pancake sweetener on my plain Greek yogurt and fruit to sweeten it up slightly. It has sorbitol in it.
haven’t used anything EVER …… 65+ a few yrs T1
Fructose
Put N/A. I never add sugar to anything. Thereās enough if it everywhere you look. Iām not a baker and lucky for me my husband of 23 years today does not eat sweets
I use Natreen which was only available in Germany in the 80’s and 90’s because one ingrediant was banned in the US. But it tasted great. I still use it because I buy it when in Germany. I only use it in the morning with coffee.
When cooking/baking I use the real thing. My body lets me know when Sucralose or a sugar alcohol has been used & I’ve been lied to by the person serving it. I do use Equal on occasion without any GI distress.
It’s just easier on my body to account for the sugar, eat a “real” serving size or smaller & be just as happy without all the carbs of the no sugar added stuff.
Iāve been a T1D for 55+ years. I grew up using various artificial sweeteners. However they do t work well in cooking or baking. As Iāve grown older, sugar is not as appealing to me. I donāt use sugar on cereal, or in coffee, or sprinkle it on anything. When cooking, I will use 1/4 what the recipe calls for. Baking is more difficult to cut sugar ingredients because that messes up the chemistry. Therefore, I use baking recipes with very low/no sugar.
Monk fruit, Erithritol
When I bake I use real sugar. I would rather have a small piece of something that tastes good.
Beware of the sugar alcohols ending in OL. These are what cause gastro intestinal problems. I loved the no sugar added Kroger ice creams until I read the nutrition label and realized the sugar substitute Maltitol was the reason for the gastric upset afterwards. Stevia made from plants is the best choice for a sugar substitute. However the diet pops still have aspartame as the sweetner. Fructose is a natural sweetner made from fruit.
Haven’t really used much since they Banned Cyclamates in 1970
I occasionally use stevia or monk fruit or real sugar in the form of cane sugar, honey or maple syrup in a small amount. I despise the artificial sugar substitute sweeteners – they are not designed for beneficial nutrient consumption by the human body. I prefer to eat real deal sources of sugar provided by nature in moderation. At least the body can process it appropriately even if it means I have to coordinate a bolus delivery of extra insulin myself to cover it.
Monk fruit and allulose
I use primarily stevia product. Love Sweet Lead but last time I went to order, they didnāt have the tables.
I just make sure the packets contain only stevia, many packets have dextrose as their first ingredient.
Aspartame gives me heart palpitations.
I don’t use any sweeteners on my food. When I’m baking I use sugar. Some of the prepared foods I get at the grocery store use various sweeteners, but I don’t usually worry about which ones they use.
I used to drink an occasional diet soda, but artificial sweeteners upset my stomach these days. I don’t really sprinkle sugar/substitute on anything. Very rarely will add a little sucralose/stevia to an iced latte. For baking, I use real sugar and bolus for it.
I grew up using aspartame and will still use it from time to time, but these days I mostly just use sugar.
Rx Sugar
Prefer local raw honey and/or New Zealand Manuka honey. Local bee š© poop is an excellent allergy blocker. Iāve used all of the artificial sweeteners and everyone has side effects that are scary. Use the perfect portions scale for proper carb counting.
Acesulfane K and stevia do not taste sweet to me, so I do not use them.
I only use artificial sweeteners in “wet” foods – hot tea, oatmeal, plain yogurt. If I am going to bake something I use regular sugar. I used Nutrasweet/Equal/aspartame for decades and really didn’t like the taste of Splenda when it came out. Eventually after using it more I now prefer Splenda.
I never knew table sugar was an Option, unless treating a low.
It would have been good to have an answer that I don’t use any sweetener.
Been using artificial sweeteners since 1974, beginning with saccharine (ugh!). The only one that hasn’t felt like a compromise is Organic Sweet Leaf Stevia. Read the label. There is nothing artificial in it, and it tastes great. I’ve tested it on my husband, who swears he won’t like it. If he doesn’t know I used it, he can’t tell the difference!
Artificial sweeteners make my mouth sore, especially Splenda. I use table sugar if needed.
Monkfruit sweetner
Monk fruit