Artificial Sweetners

[zippyjojo]

Hi there - I tend to have 2-3 cups of tea a day and 1 or 2 coffees and I'm afraid to say that if they aren't sweetened I just wouldn't/couldn't drink them or rather enjoy them. So when I was diagnosed I switched from normal sugar to Xylitol which I have found in the past is a great substitute and doesn't have any "taste". However I've been having a strange feeling/taste in my mouth for a few weeks/months and I'm just wondering if it's an after taste from that. I sometimes used to have Agave nectar instead of sugar but I have a feeling that it affects blood glucose like normal sugar. Does anyone know if that is the case? Many thanks in advance - the weird sensation/taste in my mouth might be nothing to do with the sweetners but I'm just trying to work it out.

 

[Leadinglights]

Hi there - I tend to have 2-3 cups of tea a day and 1 or 2 coffees and I'm afraid to say that if they aren't sweetened I just wouldn't/couldn't drink them or rather enjoy them. So when I was diagnosed I switched from normal sugar to Xylitol which I have found in the past is a great substitute and doesn't have any "taste". However I've been having a strange feeling/taste in my mouth for a few weeks/months and I'm just wondering if it's an after taste from that. I sometimes used to have Agave nectar instead of sugar but I have a feeling that it affects blood glucose like normal sugar. Does anyone know if that is the case? Many thanks in advance - the weird sensation/taste in my mouth might be nothing to do with the sweetners but I'm just trying to work it out.

People do seem to be very different in what sweeteners they can tolerate taste wise but some used in quantity can give people some stomach issues.
Some people say that metformin gives them a funny taste almost metallic. The Canderel web site has lots of info ablout the range of sweeteners and what they are best suited for.

 

[rebrascora]

My partner converted me to tea without sugar but I always said that I would rather not drink coffee as drink it without sugar/sweetener (I used to be a sugar addict) but I now have my coffee with double cream on a morning instead and it is my daily luxury/comfort. I love it! Changing my tastes away from sweet foods was an important step for me and I am not convinced that having too many sweeteners is good for you, so I really try to limit my exposure to them. I use some in my stewed rhubarb because I absolutely couldn't eat that unsweetened and I have a bit if I bake a low carb cake and in the occasional diet drinks I have. Reducing my exposure to sweet stuff has given me a much greater appreciation for savoury, sour and bitter flavours.

As regards the Agave syrup I believe it is high in fructose which without the benefit of fibre from fruit (fructose is fruit sugar) may actually be worse for us than cane or beet sugar (sucrose) as it is more quickly broken down.

 

[zippyjojo]

My partner converted me to tea without sugar but I always said that I would rather not drink coffee as drink it without sugar/sweetener (I used to be a sugar addict) but I now have my coffee with double cream on a morning instead and it is my daily luxury/comfort. I love it! Changing my tastes away from sweet foods was an important step for me and I am not convinced that having too many sweeteners is good for you, so I really try to limit my exposure to them. I use some in my stewed rhubarb because I absolutely couldn't eat that unsweetened and I have a bit if I bake a low carb cake and in the occasional diet drinks I have. Reducing my exposure to sweet stuff has given me a much greater appreciation for savoury, sour and bitter flavours.

As regards the Agave syrup I believe it is high in fructose which without the benefit of fibre from fruit (fructose is fruit sugar) may actually be worse for us than cane or beet sugar (sucrose) as it is more quickly broken down.

Thanks Barbara - I have scaled right back on other sweet things that I have but am clinging on to my tea & coffee - not that I have much. Talking of rhubarb we have got so much ready in the garden and I am slightly worrying about what to do with it now that I can't sprinkle it with brown sugar ...

 

[zippyjojo]

People do seem to be very different in what sweeteners they can tolerate taste wise but some used in quantity can give people some stomach issues.
Some people say that metformin gives them a funny taste almost metallic. The Canderel web site has lots of info ablout the range of sweeteners and what they are best suited for.

I did wonder whether it might be the metformin

 

[rebrascora]

Thanks Barbara - I have scaled right back on other sweet things that I have but am clinging on to my tea & coffee - not that I have much. Talking of rhubarb we have got so much ready in the garden and I am slightly worrying about what to do with it now that I can't sprinkle it with brown sugar ...

Yes, I have a veritable forest of it at the bottom of the garden. I am giving it away to family and friends but I am having 3 spoonfuls of it stewed with a little sweetener and ground ginger and cinnamon with my morning yoghurt and mixed seeds instead of berries at the moment. The creaminess of the creamy Greek style natural yoghurt takes some of the tartness off the rhubarb, in the same way as cream takes some of the bitterness off the coffee.

Like you, I used to really enjoy brown sugar in my stewed rhubarb and crushed stem ginger in syrup but I enjoy it this new way now and rhubarb is so good for you, it is a shame not to make the most of it when in season and grows so easily.