Which sweetner

[Grogg1]

I have spent my life avoiding sweetners as I thought they were unsafe. Now though if I want to bake a cake or make a dessert I need to use so which one is better/safer. How much do I use.

Thank you.

 

[David H]

I personally use Sweet Freedom Syrup derived from fruit not chemicals.

http://sweetfreedom.co.uk/index.php/sweet-freedom-original

 

[robert@fm]

Sweet Freedom syrup is just sugar in another form. (The "no chemicals" claim is nonsense; everything in the universe consists entirely of chemicals, sugar and water are themselves chemicals.)

Artificial sweeteners have been used for decades; if there were real problems with them (as opposed to anecdotes on crackpot websites), those would have become apparent by now. It's true that very high doses of them cause toxic effects, but what the cranks carefully omit to tell you is that this is also true of absolutely everything else (do a web search for "water toxicity" some time, it's not pretty). The toxic dose for oxygen isn't much higher than the life-sustaining one, so by the "logic" which claims that "artificial sweeteners are bad", we should also all stop breathing. 😱🙄

Of course, as with everything there are some people who have bad reactions to some sweeteners; I get a bad headache if I use very large doses of saccharin, and I also can't use sucralose as it leaves me with a nasty aftertaste. However, others don't report these reactions, and some people likewise get reactions that I don't.

 

[Northerner]

I think the type of sweetener you use might depend on what you are making. I'm no expert, but i'd suggest browsing the Food/Recipes section for the kind of things you'd like to make and see what they suggest there - there's often a discussion about what alternatives are best to use. Sometimes, it might even be OK to just go for the real thing, if it's for a small treat, and reduce your carbs in other areas to allow for it if you are on a lower carb diet 🙂

 

[grovesy]

I don't use sweetners as I don't like the aftertaste of many of them.

 

[Mark Parrott]

Most low carb recipe websites use natural sweetners that are Stevia based. Pure stevia is very sweet & has a nasty aftertaste, so it's best to look for one that is mixed with Maltotol (sp?). I'm using Natvia which seems pretty good. Swerve is used in the US which is equivalent to Natvia (same measurements for recipes).

 

[jocat]

I use Splenda , I tried truvia and couldn't stand the taste, also have to avoid aspartame as gives me nasty migraines which last for several days so I stick to the sucralose ones like Splenda
Jo

 

[Martin Canty]

Stevia drops for sauces & Ignore for baking