What kind of sweetner do you use?

What kind do you use?

I use "Canderel", which is a Swiss aspartame product.

I usually use Equal or the grocery store equivelent to Equal. I also like Splenda, when I can afford it.

I don't use any. On rare occasions I'll use sugar when cooking otherwise you'll not catch me using chemical alternatives.

Being the food addict I am, I go for the real thing. You just don't find gourmet food that is made with sweeteners. Chefs use sugar, so I do as well.

(I really should have went to culinary school, I'm such a food geek.)

I use sugar in my coffee, and other than that, I drink water.

I like to use stevia when I can. It's an organic sweetener that you can find in health stores or other stores that focus on selling whole or organic foods. I think its the best because it is actually 100% "sweetener" free. Its just a pure and natural herb that has no trace of aspartame, saccarin, you name it. Plus, it is calorie free. One of the best benefits is that it is great for diabetics- it is proven not to adversely affect blood glucose levels. And when you research it, you find all these studies of all of these healthful benefits that it has to offer in addition to making your food and drink taste good. It's a total win/win product!

Well I hate to say this , but I am already sweet and so don't need any sweetner

Very rare and only when sick I use honey in my camemille tee

My parents, being diabetic both use Splenda... but I prefer the real thing... no lies to me saying that... *thing*... is sugar!

Due to the rampant diabetes, in my family, I got used to artificial sweeteners, at an early age. Frankly, my coffee and tea don't taste right, with sugar in them.

For home use, I buy the store brand aspartame sweetener - it doesn't have the aftertaste, of saccharine. The only sugar, in the house, is brown sugar, for baked beans.

Originally Posted by yoviher

My parents, being diabetic both use Splenda... but I prefer the real thing... no lies to me saying that... *thing*... is sugar!

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Victor, from the sound of things, you might have to "change your ways". How are you feeling?

Originally Posted by Grissom

I'm such a food geek.)

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HAHAHAHA that so made me laugh!!!!

Most of the time I use Splenda in my tea, but I use regular sugar when I need it to cook or bake with. Since I really don't cook or bake, I don't use sugar very much! I was impressed with how Splenda tastes like regular sugar & it's great for diabetics (which I am not). I've heard of people baking with Splenda before, but I find it too pricey to bake with. It's bad enough for 50 little baggies, it's close if not over $3 a box.

Originally Posted by jcat

Victor, from the sound of things, you might have to "change your ways". How are you feeling?

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Crap, I know... I hate the prospect of it, thought... As for how am I feeling. Well, I am afraid I am in the state that I have to stuff my mouth with food like three to four times a day trying to avoid passing out 'cause my blood sugar is at levels such as 62, in other words, pretty fine and dandy .The doctor says I need to lower a lot on sweets and take more protein to keep the glucose stable...

The GTT is scheduled for Monday. Then we will have a full picture.

I use either raw cane sugar or honey.

Sugar, but I will use Equal at restaurants if it's on the table, and I need to make my tea sweeter. Some restaurants do NOT know how to make tea that tastes right. But usually, I drink water because it's calorie free and cheap.

Originally Posted by Shell

I've heard of people baking with Splenda before, but I find it too pricey to bake with. It's bad enough for 50 little baggies, it's close if not over $3 a box.

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I don't know if you have a Sam's club nearby and know anyone with a membership, but I get my Splenda there. I pay about $14 for 700 packets. It's still a bit pricey, but it's better than buying it in a regular grocery store.

I prefer the real thing as well. My mom is diabetic and I have Insulin Resistance so I have to be careful. I am currently following something called the Glycemic Index that has been specially formulated for diabetics and other insulin problems.

It is measured out of a 100 and the lower the better, the slow release rate is what keeps you going for longer and maintains blood sugar levels. Honey is between 32-64 gi (not bad), Sugar is between 58-65 (not bad) and the "safe" artificial sweeteners are sometimes the worst for diabetics.

My mom's docter gave her instructions to avoid artificial sweeteners and anything labelled safe for diabetics. The doc said that she had more diabetics go into coma's because of all these so-called safe products than ones that just employ moderation. I also did research on aspartame products and promptly threw out every one of the things in the house that contained any. Very very scary stuff.

I use real sugar. I cannot eat anything containing aspartame because I will get a severe migraine.

I know Splenda (sucrolose) and NutraSweet (aspartame) are advertised as "safe", but I know from experience that aspartame is NOT safe for me. It's not only in diet products either with the lovely logo. I found it in vitamins of all things. Here's an informative article.

I've never heard of stevia as Brienne had mentioned in her post, but I think it's worthwhile checking out a natural alternative for those who cannot use regular sugar or possibly an artificial sweetner.

I voted for splenda but i will also use equal, but only in cold stuff. I have to have the real thing in coffee.