Greetings!
With its extracts having up to 300 times the sweetness of sugar, stevia has garnered attention with the rise in demand for low-carbohydrate, low-sugar food alternatives. Medical research has also shown possible benefits of stevia in treating obesity and high blood pressure because stevia has a negligible effect on blood glucose. So far, stevia has not been linked to any sort of disease.
I happen to love stevia. If its the right brand, I find there is no after taste as well.
Truvia is great, it is a mixture of stevia & erythritol (which is a sugar alcohol). Erythritol is natural sugar alcohol that is 60-70% as sweet as table sugar yet it is almost non-caloric, does not affect blood sugar, does not cause tooth decay, and is absorbed by the body, therefore unlikely to cause gastric side effects unlike other sugar alcohols.
I find it tastes the most like sugar.I think they are coming out with a baking blend soon…hopefully it won’t disappoint!
Krisda is another that is similar to Truvia. Its mixed with erythrtol & inulin (a natural fruit starch & fibre). Krisda is found in Canada. I like the taste of Truvia better for some reason. Krisda is more powdery, whereas Truvia is more granular like real sugar.
SweetLeaf also makes a good stevia product. I will warn you, this stuff is SWEET! This is a pure stevia (not mixed with a sugar alcohol like Truvia). You only need about 5-8 drops to sweeten something. I personally use it in oatmeal and coffee.Sucralose belongs to a class of chemicals called organochlorides, some types of which are toxic or carcinogenic. However, the way sucralose is metabolized may suggest a reduced risk of toxicity. The alleged symptoms associated with sucralose are gastrointestinal problems (bloating, gas, diarrhea, nausea), skin irritations, cough, palpitations, anxiety, moods swings, depression, and itchy eyes. Long term human studies are needed to be sure about the safety of sucralose.
Personally, I’m not a big fan of the taste of Splenda. I find it pretty chemical tasting (especially in coffee). I do eat a few things with sucralose in them (sugar free syrup, protein shakes). I would have a hard time giving these things up (except when pregnant, where I go without all no-calorie sweeteners). I don’t like using Splenda in cooking or baking, I’d prefer to use stevia or a raw sugar or sucanat.
Acesulfame K is 180-200 times sweeter than sucrose (table sugar), as sweet as aspartame, about half as sweet as saccharin, and one-quarter as sweet as sucralose. The studies supporting Acesulfame Potassium’s safety have been challenged by a number of individuals and organizations. They claim that the existing studies are inadequate and there are flaws in the research protocols, dosing, and time length of the studies. In the manufacturing of acesulfame K, methylene chloride is used as a solvent, long exposure to which can cause headaches, depression, nausea, mental confusion, liver effects, kidney effects, visual disturbances, and cancer in humans.this has been dismissed by the US FDA.
I do admit, a few things I eat have Acesulfame K in them, as it can be paired with Sucralose quite often. But it is not in my everyday food. I would use with caution.
