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Thread: A perfect sweetener to replace sugar?

  1. #1 A perfect sweetener to replace sugar? 
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    What is the best and least harmful sweetener which is capable to replace sugar (sucrose)? If there is some, what about law to obligate all confectioneries and stores to produce and sell all type of confections in alternative variant, so people would have an ability to chose?


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    Both aspartame and stevia are pretty much harmless, despite the bullsh!t spouted by a whole lot of nutters.

    Laws are problematic. While I see what you are getting at, and it would definitely improve public health to have less sugar added to foods and drinks, there would be too much opposition to such laws.


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    Quote Originally Posted by Stanley514 View Post
    What is the best and least harmful sweetener which is capable to replace sugar (sucrose)? If there is some, what about law to obligate all confectioneries and stores to produce and sell all type of confections in alternative variant, so people would have an ability to chose?
    What do you think this would accomplish? Sugarless candy is not hard to find. People don't buy it because it tastes like crap.
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    I think one of the reasons why people are so easily convinced that sugar substitutes are nasty chemicals is that the small number of people in the population who are "super-tasters" is still significant enough to affect general perceptions.

    I never knew until recently that not everyone could taste the horrible, ghastly, nasty, persistent after-taste of saccharine and the like. I thought that people produced these horrible things just because they were cheap and they didn't care and the people who bought them had either no sense of taste at all or no option because they were diabetic or something. And I'd always thought that super-tasters were like wine or tea or chocolate connoisseurs. In fact, "super-tasters" are a cook's and a food/ drink producer's nightmare - tasting repulsive bitterness that's imperceptible to most of the population.

    The fact that all foods are chemicals in the first place escapes notice. As does the fact that people have strong likes and dislikes for entirely natural organically produced foods. (Never get between people with strongly opposing views of mango, avocado, full cream/ low fat milk, coriander and dozens of other perfectly acceptable foods.)
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  6. #5  
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    Quote Originally Posted by Harold14370 View Post
    Quote Originally Posted by Stanley514 View Post
    What is the best and least harmful sweetener which is capable to replace sugar (sucrose)? If there is some, what about law to obligate all confectioneries and stores to produce and sell all type of confections in alternative variant, so people would have an ability to chose?
    What do you think this would accomplish? Sugarless candy is not hard to find. People don't buy it because it tastes like crap.
    Hear hear. I think making sweet things with sugar substitutes is the wrong way to tackle the problem of excess sugar consumption. You need a cultural shift to educate palates not to require childishly sweet tastes - or at least not all the time. Comparing the taste of bread, potato crisps, jam - and even red wine - in the USA and in continental Europe is an eye-opening exercise.

    I think the Coca-Cola Corporation has a lot to answer for, in grooming generations of North Americans for a culture in which sweet drinks are consumed throughout the day, every day, and even with food. Eventually the brain adapts so the sweetness is no longer noticed and food testes strange without sugar. You get the same thing with people who have become habituated to excess salt in their diet - they no longer notice and everything seems insipid when it is not there.

    I think the mayor of New York is onto something. I suspect one day promotion of soft drinks will be treated more like the promotion of tobacco products.
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    Why substitute anything for sugar, which is NATURAL!

    I don't consume enough of it to make a freaking difference in my life!

    I also don't think the government has a right to tell anyone what they can eat or drink (that is legal, of course)
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    Quote Originally Posted by babe View Post
    Why substitute anything for sugar, which is NATURAL!

    I don't consume enough of it to make a freaking difference in my life!

    I also don't think the government has a right to tell anyone what they can eat or drink (that is legal, of course)
    Most of the sugar you intake is probably not a "natural" as you think. And your most likely in taking much more then you think.

    And if one is diabetic or trying to avoid extra carbohydrates why NOT substitute something for sugar.
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    Quote Originally Posted by adelady View Post
    I never knew until recently that not everyone could taste the horrible, ghastly, nasty, persistent after-taste of saccharine and the like.
    Same here. Not only disgustingly sweet but nasty(*) as well. Why can't they just make low-sugar (less sweetened) versions?

    (*) I have never managed to find a good way of describing the taste, kind of sour-bitter-nasty. Perhaps oddly, I really like bitter flavours otherwise: coffee, campari, amaro, radicchio, ...
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    I've cut out sugary soft drinks entirely, but I did not substitute the artificially sweetened kind. I drink water, skim milk, unsweetened tea, or vegetable juice. I just can't get past the aftertaste, even with the artificial sweeteners like the stevia based kind that are supposed to be better. I do know that some people find the artificial sweeteners taste just as good as sugar.
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    I've a simple approach, if my body wants something sweet, I give it to it.
    that being said:
    I do not drink softdrinks(colas etc...)and only use sugar for baking(confectioner's sugar for crepes)
    The main problem with artificial sweeteners, is that they do not satisy the body's desire for sugar, and leave one hungry.
    So you see fat people at the grocery with artificially sweetened pop in their carts.

    As/re safety:
    I did work one summer for abbot labs in their sucaryl(sodium cyclamate) plant. A couple weeks in, I cut the back of one of my fingers. For the next 7-8 weeks that I worked there: The open sore did not heal. It never became infected, but never colsed, scabbed, and healed. One week out of that place, and the open sore began to itch and scab then heal.
    I ain't sure whether that would have been the case if i had been working in a sugar refinery.
    But the experience put me off artificial sweeteners. (so I am prejudiced there/here----)

    I do use honey(in my coffee), and mayple syrup and candy which I make from my maple trees.
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    Why can't they just make low-sugar (less sweetened) versions?
    I used to say the same thing about low-salt products. It turns out they have to change the whole recipe. Soft drinks for example. The flavour you get is the balance of sugary flavour with the acid of the bubbles. So if you take out some of the sugar you have to reformulate the whole thing with less bubbly stuff or other changes to maintain a similar palate.
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    Quote Originally Posted by sculptor View Post
    The main problem with artificial sweeteners, is that they do not satisy the body's desire for sugar, and leave one hungry.
    I have a vague recollection of seeing a news story about some research that indicated that drinking large quantities of low-calorie drinks could contribute to being overweight. Presumably it would be something to do with confusing the various monitoring systems in the body, or something. No idea where to find it again though...
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    Quote Originally Posted by Harold14370 View Post
    I've cut out sugary soft drinks entirely, but I did not substitute the artificially sweetened kind. I drink water, skim milk, unsweetened tea, or vegetable juice. I just can't get past the aftertaste, even with the artificial sweeteners like the stevia based kind that are supposed to be better. I do know that some people find the artificial sweeteners taste just as good as sugar.
    Low calorie tonic water in a gin and tonic is one of my betes noires - dreadful stuff. Takes of soap. Far better to use the real thing but just not drink it all the time.

    My young son has reintroduced me to the pleasures of ginger beer. But this is for special occasions only and never with meals (having a French wife, I've learned the French teach their kids that soft drinks with food is barbarous. As, for adults, is drinking wine WITHOUT food. Which is why the French don't get drunk nearly as much as much as the Brits.)
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    Why substitute anything for sugar, which is NATURAL!
    One of the reasons - the dentists are expensive! According to some claims "Sucralose" is an artificial sweetener which contain zero calories and 320 to 1,000 times sweeter than common sucrose. They claim that in the last 20 years it didn't have any proved health effects and completely analogical in taste to sucrose. It doesn't have any aftertaste.
    According to the Canadian Diabetes Association, the amount of sucralose that can be consumed on a daily basis over a person's lifetime without any adverse effects is 9 milligrams per kilogram of body weight.
    What is quite large number taking in account that it is 600 times sweeter than sucrose. http://en.wikipedia.org/wiki/Sucralose But foes claim it could be harmful to useful bacterium in your intestines and accumulate in fat tissues. http://bodyecology.com/articles/is-t...ia-in-your-gut I wonder if it's true. Still strange, that so many sweeteners are invented and NONE of them could completely avoid accusations in something harmful to your health.
    Comparing the taste of bread, potato crisps, jam - and even red wine - in the USA and in continental Europe is an eye-opening exercise.
    I think that another possibility is to add in any sweet foods a substances that kill harmful bacterium in your mouth that cause caries. http://losangeles.cbslocal.com/2011/...s-tooth-decay/ Strange that nobodies does it now.
    Last edited by Stanley514; August 31st, 2014 at 10:09 AM.
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    Quote Originally Posted by exchemist View Post
    Low calorie tonic water in a gin and tonic is one of my betes noires
    And fairly pointless, I would have thought, as you are mixing it with GIN! (About 10x the calories, I guess?)
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    On the idea that natural is better.
    That is called the naturalistic fallacy. Good or bad are not related to natural or unnatural. That which is natural may be good or bad. That which is unnatural may be good or bad.

    Sugar and saturated fats are 100% natural, and in the excess amounts westerners consume them, they are bad, bad, bad.
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    When I want my drinks sweeter, I just dip my finger in it and stir it around. Jokes aside, I find most artificial sweeteners to taste dreadful in coffee, as opposed to the sweet bliss that is natural sugar.
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    Quote Originally Posted by Stanley514 View Post
    According to some claims "Sucralose" is an artificial sweetener which contain zero calories and 320 to 1,000 times sweeter than common sucrose. They claim that in the last 20 years it didn't have any proved health effects and completely analogical in taste to sucrose. It doesn't have any aftertaste.
    Maybe some can't taste the aftertaste. I absolutely can.
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    Quote Originally Posted by Stanley514 View Post
    What "an eye-opening exercise" does mean, for example?
    An "eye opener" is something that make you aware of something, usually surprising.

    In this case, finding that much US bread contains sugar, for example (among the other 500 or so ingredients )
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    Maybe some can't taste the aftertaste. I absolutely can.
    I'm not sure what is it either, this is just what I read. Did anyone tried sucralose here or Splenda?
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    All bread contains some sugar. It is added as food for yeast. Without it, the yeast would not grow and the bread would not rise.

    What is more important is how much sugar. Strictly, the yeast should consume most and leave just a small residue. I make my own bread, and I experimented with reducing the amount of sugar added. Results were dreadful, with flat bread.
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    I used to make bread too, four loaves at a time. One teaspoon of sugar was all that was needed for the yeast so 1/4 teaspoon per loaf divided by approximently 16 slices does not amount to anything to be greatly concerned about caloriewise. A bit of salt was needed also, and bread without that bit of salt is absolutely horrid. It is hard to believe that such a small measure can make such a big difference in flavor.
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    Quote Originally Posted by Stanley514 View Post
    [
    According to the Canadian Diabetes Association, the amount of sucralose that can be consumed on a daily basis over a person's lifetime without any adverse effects is 9 milligrams per kilogram of body weight.
    What is quite large number taking in account that it is 600 times sweeter than sucrose. .
    Thus an 80kg person can consume about 720mg sucralose daily. I picked up a can of cola, just now, it's caffeine content is 36mg, second to last ingredient in quantity. Sucralose 4th. from last, therefore content must exceed caffeine and acesulfame, I project by guesstimation the sucralose must be at least 60 mg, maybe 72? Thus, 10 can per day max for safety. jocular
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    Quote Originally Posted by skeptic View Post
    All bread contains some sugar. It is added as food for yeast. Without it, the yeast would not grow and the bread would not rise.

    What is more important is how much sugar. Strictly, the yeast should consume most and leave just a small residue. I make my own bread, and I experimented with reducing the amount of sugar added. Results were dreadful, with flat bread.
    Don't forget that bread rises due to formation of C02 by the yeast. One can make bread rise using NO yeast, thus NO sugar, by using an acidic ingredient acting upon a base such as baking soda. (soda biscuits?). I'm no cook, just an eater. jocular
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    Quote Originally Posted by Stanley514 View Post
    Maybe some can't taste the aftertaste. I absolutely can.
    I'm not sure what is it either, this is just what I read. Did anyone tried sucralose here or Splenda?
    I use sucralose regularly. Hoiwever, it is prepackaged containing dextrose and maltodextrin, both in higher quantity per dose than the sucralose. I seek to limit tooth decay, but fear the other ingredients cause it anyway. Plus, how can the main ingredient, dextrose (sugar) have NO calories? jocular
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    Quote Originally Posted by Paleoichneum View Post
    Quote Originally Posted by babe View Post
    Why substitute anything for sugar, which is NATURAL!

    I don't consume enough of it to make a freaking difference in my life!

    I also don't think the government has a right to tell anyone what they can eat or drink (that is legal, of course)
    Most of the sugar you intake is probably not a "natural" as you think. And your most likely in taking much more then you think.

    And if one is diabetic or trying to avoid extra carbohydrates why NOT substitute something for sugar.
    What could be more natural than certified organic raw sugar?

    Just asking...

    I am aware there are sugars in fruit, but I am talking about soda drinks, and even GATORADE, which I cut half and half with water......when I drink it. I drink mostly water.
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    Quote Originally Posted by Strange View Post
    Quote Originally Posted by sculptor View Post
    The main problem with artificial sweeteners, is that they do not satisy the body's desire for sugar, and leave one hungry.
    I have a vague recollection of seeing a news story about some research that indicated that drinking large quantities of low-calorie drinks could contribute to being overweight. Presumably it would be something to do with confusing the various monitoring systems in the body, or something. No idea where to find it again though...
    THAT is very interesting! What a difference concept.
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    Jocular

    Sodium bicarbonate or similar products are not a good replacement for yeast, because they increase the sodium content of the bread too much.

    Babe
    Raw sugar is indeed natural. However, that does not stop it being very bad for you in excess. Too much sugar from any source is bad. I am borderline in that, because I eat a lot of raw fruit. So I do not drink sweet drinks or add sugar to anything I eat.

    I don't use artificial sweeteners either. Not for any reason based on a belief they are bad. Just that it is easier to simply do without any sweet stuff at all.

    Nor does going 'organic' help. Organic foods are no better or worse than the same foods from a conventional source.
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    Quote Originally Posted by skeptic View Post
    Jocular

    Sodium bicarbonate or similar products are not a good replacement for yeast, because they increase the sodium content of the bread too much.

    Babe
    Raw sugar is indeed natural. However, that does not stop it being very bad for you in excess. Too much sugar from any source is bad. I am borderline in that, because I eat a lot of raw fruit. So I do not drink sweet drinks or add sugar to anything I eat.

    I don't use artificial sweeteners either. Not for any reason based on a belief they are bad. Just that it is easier to simply do without any sweet stuff at all.

    Nor does going 'organic' help. Organic foods are no better or worse than the same foods from a conventional source.
    No doubt. If one is truly thus concerned, a potassium compound may be substituted, as I substitute potassium chloride for salt on my food. The ageing process has robbed me of much of my sense of taste and smell, and thus "salty" and "sweet" have taken on greater importance, as those I CAN taste. jocular
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    Quote Originally Posted by skeptic View Post
    Jocular

    Sodium bicarbonate or similar products are not a good replacement for yeast, because they increase the sodium content of the bread too much.

    Babe
    Raw sugar is indeed natural. However, that does not stop it being very bad for you in excess. Too much sugar from any source is bad. I am borderline in that, because I eat a lot of raw fruit. So I do not drink sweet drinks or add sugar to anything I eat.



    I don't use artificial sweeteners either. Not for any reason based on a belief they are bad. Just that it is easier to simply do without any sweet stuff at all.

    Nor does going 'organic' help. Organic foods are no better or worse than the same foods from a conventional source.
    Thanks. Good point.
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    In this case, finding that much US bread contains sugar, for example (among the other 500 or so ingredients
    The thing I remember from my kids visiting the US was that they absolutely hated the sweet tastes in things like hamburger buns.

    I know even here they're a bit sweeter than ordinary rolls, but apparently in the US they are really sweet.
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    Quote Originally Posted by adelady View Post
    In this case, finding that much US bread contains sugar, for example (among the other 500 or so ingredients
    The thing I remember from my kids visiting the US was that they absolutely hated the sweet tastes in things like hamburger buns.

    I know even here they're a bit sweeter than ordinary rolls, but apparently in the US they are really sweet.
    Hawai'ians make sweet bread.....ikes....I like old fashioned REAL sourdough
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    Sucralose 4th. from last, therefore content must exceed caffeine and acesulfame
    Is it Coke Diet? Or what particular kind? Honestly I do not understand how people could drink such stuff as Cola or Pepsi and especially in buckets daily. I worry about their mental state.
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    Agave syrup is getting pretty popular. It is supposedly 1.5 times sweeter than sugar, so people can use less of it, but most people don't. However, it is still not the perfect sugar substitute. A Google search for Agave Syrup turns up several articles. Some of them point out some of its shortcomings.
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    The perfect substitute for sugar is no sweetener. I gave up sugar in tea and coffee over 45 years ago. It took me a month before those drinks tasted good once more. I gave up sweet food and drink of all kinds. We forget that our taste buds can be trained. It just takes one month, and then those sticky sweet things taste good again, but without sugar, or alternative sweetener.
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    I have one half teaspoon of sugar in my coffee....I do have ice cream almost daily.....one scoop....my sugars would be more from fruit than anything else
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    Maybe some can't taste the aftertaste. I absolutely can. I'm not sure what is it either, this is just what I read. Did anyone tried sucralose here or Splenda?
    Splenda is not as bad of an aftertaste...IMO...I used it for awhile, now I have moved on to Stevia...I like it a lot better.
    Last edited by StyxNyx; August 26th, 2013 at 03:28 PM.
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    Quote Originally Posted by StyxNyx View Post
    Maybe some can't taste the aftertaste. I absolutely can. I'm not sure what is it either, this is just what I read. Did anyone tried sucralose here or Splenda?
    Splenda is not as bad of an aftertaste...IMO...I used it for awhile, now I have moved on to Stevie...I like it a lot better.
    Stevie? My neighbor?

    LOL...I believe you mean the sweetener, Stevia.

    Stevia - Wikipedia, the free encyclopedia

    Welcome to the forum, StyxNyx. I'm just toying with you. I'm not really the grammar police.
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    Darn spell check...lol. Yes, STEVIA. Thank you scheherazade

    I just went and edited it...it would've drove me crazy to leave it that way...lol. My new tablet does not seem to be familiar with the English language...lol.
    Last edited by StyxNyx; August 26th, 2013 at 03:38 PM.
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    Quote Originally Posted by scheherazade View Post
    Quote Originally Posted by StyxNyx View Post
    Maybe some can't taste the aftertaste. I absolutely can. I'm not sure what is it either, this is just what I read. Did anyone tried sucralose here or Splenda?
    Splenda is not as bad of an aftertaste...IMO...I used it for awhile, now I have moved on to Stevie...I like it a lot better.
    Stevie? My neighbor?

    LOL...I believe you mean the sweetener, Stevia.

    Stevia - Wikipedia, the free encyclopedia

    Welcome to the forum, StyxNyx. I'm just toying with you. I'm not really the grammar police.

    Pssst....StyxNyx...her nose is growing!!!! *chuckle*
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    Quote Originally Posted by StyxNyx View Post
    Darn spell check...lol. Yes, STEVIA. Thank you scheherazade

    I just went and edited it...it would've drove me crazy to leave it that way...lol. My new tablet does not seem to be familiar with the English language...lol.
    I have three laptops...one travel and one in each house and trust me..I am spelling idiot when I shift...the keys are always slightly different, in feel.

    And welcome!
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    Boy, I'm tellin' ya, these gadgets definitely will keep you on your toes! I am constantly having to go back and retype words...it's crazy! I have 3 tablets and a laptop...gotta teach 'em all how to speak English.

    Many thanks for the welcome babe
    Quote Originally Posted by babe View Post
    Quote Originally Posted by StyxNyx View Post
    Darn spell check...lol. Yes, STEVIA. Thank you scheherazade

    I just went and edited it...it would've drove me crazy to leave it that way...lol. My new tablet does not seem to be familiar with the English language...lol.
    I have three laptops...one travel and one in each house and trust me..I am spelling idiot when I shift...the keys are always slightly different, in feel.

    And welcome!
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    Quote Originally Posted by StyxNyx View Post
    Maybe some can't taste the aftertaste. I absolutely can. I'm not sure what is it either, this is just what I read. Did anyone tried sucralose here or Splenda?
    Splenda is not as bad of an aftertaste...IMO...I used it for awhile, now I have moved on to Stevia...I like it a lot better.
    stevia- no calorie!
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    I'll stick with raw sugar.......I need to be sweeter.
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    Not for me. I drink my coffee with heaps of milk, no sugar, and with the coffee half strength or less.

    In other words, my coffee is just like me. Weak, white, and not at all sweet.
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    Quote Originally Posted by skeptic View Post
    Not for me. I drink my coffee with heaps of milk, no sugar, and with the coffee half strength or less.

    In other words, my coffee is just like me. Weak, white, and not at all sweet.
    *laughing*

    Skeptic, mine is with half and half and a teaspoon of raw sugar and as STRONG as I can make it!

    So *L* that makes me, white, strong, and known as being "sweet".
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    Quote Originally Posted by skeptic View Post
    Not for me. I drink my coffee with heaps of milk, no sugar, and with the coffee half strength or less.

    In other words, my coffee is just like me. Weak, white, and not at all sweet.
    Lol, I admire the methodology behind this observation.

    My coffee is described as 'Light, lively, medium-bodied' and I enjoy it with cream for an intensely satisfying experience.

    Draw your own conclusions.

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  49. #48  
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    stevia- no calorie!
    A 1985 study reporting that steviol may be a mutagen[7] Steviol glycoside - Wikipedia, the free encyclopedia Also an evil tongues claim it has bitter aftertaste and not as sweet as sugar.
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    Quote Originally Posted by Stanley514 View Post
    stevia- no calorie!
    A 1985 study reporting that steviol may be a mutagen[7] Steviol glycoside - Wikipedia, the free encyclopedia Also an evil tongues claim it has bitter aftertaste and not as sweet as sugar.
    I note that you purposely omitted the rest of hte sentence whic hspecified that the 1985 study was crap, why do you do that?
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    My first question was: do you think we need to obligate all confectionaries by law to produce all products in alternative form, with sucralose instead of sugar, for example?
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  52. #51  
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    no
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    A free market means supply meets demand.
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    Hell no.
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    Quote Originally Posted by Stanley514 View Post
    My first question was: do you think we need to obligate all confectionaries by law to produce all products in alternative form, with sucralose instead of sugar, for example?
    No.

    I would rather eat any natural form of sugar in moderation, than any artificially made replacement. Turning Stevia into a commodity is a travesty, in my opinion, but that's the only way that industry can make a profit on it, by turning it into something other than a natural product by adding things to it.

    Take Truvia, as an example.
    Ingredients: Erythritol, stevia leaf extract, natural flavours.

    I call foul on the industry and if we are going to obligate anyone, it should be our educational facilities to teach people how to properly read a label and make proper labeling of all products a requirement.

    What exactly ARE the natural flavors added to the example above? Artificial vanilla made from grain is considered 'natural' but is sure as daylight is NOT pure vanilla.

    (You don't want to get me started on my turn around to graveyard shift day, lol....)
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    I would rather eat any natural form of sugar in moderation, than any artificially made replacement.
    But I didn't propose to prohibit sugar completely but just obligate them produce and sell majority of products in alternative form as well. For example I would be glad to try ice-cream or chocolate with sucralose but I can't buy it.
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    Hell no!!!!
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  58. #57  
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    Quote Originally Posted by Stanley514 View Post
    I would rather eat any natural form of sugar in moderation, than any artificially made replacement.
    But I didn't propose to prohibit sugar completely but just obligate them produce and sell majority of products in alternative form as well. For example I would be glad to try ice-cream or chocolate with sucralose but I can't buy it.
    Have you checked out the following?



    SKIM MILK, CREAM, POLYDEXTROSE, SORBITOL, MALTODEXTRIN (CORN), WHEY, GLYCERIN, COCOA (PROCESSED WITH ALKALI), MONO AND DIGLYCERIDES, CELLULOSE GEL, NATURAL FLAVORS, GUAR GUM, TARA GUM, XANTHAN GUM, CELLULOSE GUM, CAROB BEAN GUM, BEET JUICE CONCENTRATE (FOR COLOR), ACESULFAME POTASSIUM, SUCRALOSE (SPLENDA ® BRAND), VITAMIN A PALMITATE. ARTIFICIAL COLOR ADDED. Ingredients and Nutrition Facts are current as of 3/1/13. Please see shelf packaging for any changes. Nutrition Facts may vary in high altitude areas.
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    SKIM MILK, CREAM, POLYDEXTROSE, SORBITOL, MALTODEXTRIN (CORN), WHEY, GLYCERIN, COCOA (PROCESSED WITH ALKALI), MONO AND DIGLYCERIDES, CELLULOSE GEL, NATURAL FLAVORS, GUAR GUM, TARA GUM, XANTHAN GUM, CELLULOSE GUM, CAROB BEAN GUM, BEET JUICE CONCENTRATE (FOR COLOR), ACESULFAME POTASSIUM, SUCRALOSE (SPLENDA ® BRAND), VITAMIN A PALMITATE. ARTIFICIAL COLOR ADDED.
    I wouldn't purchase those. To many (artificial) ingredients.
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  60. #59  
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    Quote Originally Posted by Stanley514 View Post
    SKIM MILK, CREAM, POLYDEXTROSE, SORBITOL, MALTODEXTRIN (CORN), WHEY, GLYCERIN, COCOA (PROCESSED WITH ALKALI), MONO AND DIGLYCERIDES, CELLULOSE GEL, NATURAL FLAVORS, GUAR GUM, TARA GUM, XANTHAN GUM, CELLULOSE GUM, CAROB BEAN GUM, BEET JUICE CONCENTRATE (FOR COLOR), ACESULFAME POTASSIUM, SUCRALOSE (SPLENDA ® BRAND), VITAMIN A PALMITATE. ARTIFICIAL COLOR ADDED.
    I wouldn't purchase those. To many (artificial) ingredients.
    Indeed. Precisely the way I feel about sucralose. I used to enjoy some of the frozen yogurts but all of those products contain ingredients that I am rethinking about putting into my body.
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  61. #60  
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    Quote Originally Posted by Stanley514 View Post
    SKIM MILK, CREAM, POLYDEXTROSE, SORBITOL, MALTODEXTRIN (CORN), WHEY, GLYCERIN, COCOA (PROCESSED WITH ALKALI), MONO AND DIGLYCERIDES, CELLULOSE GEL, NATURAL FLAVORS, GUAR GUM, TARA GUM, XANTHAN GUM, CELLULOSE GUM, CAROB BEAN GUM, BEET JUICE CONCENTRATE (FOR COLOR), ACESULFAME POTASSIUM, SUCRALOSE (SPLENDA ® BRAND), VITAMIN A PALMITATE. ARTIFICIAL COLOR ADDED.
    I wouldn't purchase those. To many (artificial) ingredients.
    You wouldn't buy it, but you want to force people to sell it? That doesn't even make sense.
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    Quote Originally Posted by Stanley514 View Post
    But I didn't propose to prohibit sugar completely but just obligate them produce and sell majority of products in alternative form as well. For example I would be glad to try ice-cream or chocolate with sucralose but I can't buy it.

    Quote Originally Posted by scheherazade View Post
    Have you checked out the following?
    SKIM MILK, CREAM, POLYDEXTROSE, SORBITOL, MALTODEXTRIN (CORN), WHEY, GLYCERIN, COCOA (PROCESSED WITH ALKALI), MONO AND DIGLYCERIDES, CELLULOSE GEL, NATURAL FLAVORS, GUAR GUM, TARA GUM, XANTHAN GUM, CELLULOSE GUM, CAROB BEAN GUM, BEET JUICE CONCENTRATE (FOR COLOR), ACESULFAME POTASSIUM, SUCRALOSE (SPLENDA ® BRAND), VITAMIN A PALMITATE. ARTIFICIAL COLOR ADDED. Ingredients and Nutrition Facts are current as of 3/1/13. Please see shelf packaging for any changes. Nutrition Facts may vary in high altitude areas.

    Quote Originally Posted by Stanley514 View Post
    I wouldn't purchase those. To many (artificial) ingredients.
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  63. #62  
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    POLYDEXTROSE, SORBITOL, MALTODEXTRIN (CORN), WHEY, GLYCERIN, COCOA (PROCESSED WITH ALKALI), MONO AND DIGLYCERIDES, CELLULOSE GEL, NATURAL FLAVORS, GUAR GUM, TARA GUM, XANTHAN GUM, CELLULOSE GUM, CAROB BEAN GUM, BEET JUICE CONCENTRATE (FOR COLOR), ACESULFAME POTASSIUM,VITAMIN A PALMITATE. ARTIFICIAL COLOR ADDED.
    I would prefer to avoid it.
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    Quote Originally Posted by Stanley514 View Post
    I would prefer to avoid it.
    That's fine... But saying that Splenda is somehow rare and that it should be in the majority of foods instead of other sweeteners makes you a bit of a tyrant and dictator.
    Market meets demand with supply.
    Even so, I've notices Splenda in just about everything, now. You can get coca cola with splenda, even.
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    Don't drink that stuff.....I'll have a V-8, please.
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    But saying that Splenda
    From what I know Splenda contains not only sucralose but also other unnecessary additives including malitol, etc.
    Further, Splenda contains a relatively small amount of sucralose, little of which is metabolized; virtually all of Splenda's caloric content derives from the dextrose or highly fluffed maltodextrin "bulking agents" that give Splenda its volume. Like other carbohydrates, dextrose and maltodextrin have 3.75 calories per gram.
    Splenda - Wikipedia, the free encyclopedia
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    Ah, I see... So it's the specific Splenda product you take issue with...
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    I avoid all artificial sweeteners like the plague. Just because they are supposedly 'inert' and pass through the body undigested while satisfying that sweet craving for some, does not mean that they have no effect on our body. How can people imagine that we are able to 'trick' such a sophisticated and integrated organism as our human biology, I wonder?

    Here is a new study to start asking those questions.


    A new study may make you think twice before adding Splenda to your coffee.

    Published in the journal Diabetes Care, Washington University School of Medicine in St. Louis researchers found that sucralose, most popularly known by the brand name Splenda, has effects on the body's responses to sugar (glucose) -- which could thereby affect diabetes risk -- despite the fact that it has zero calories.
    "Our results indicate that this artificial sweetener is not inert -- it does have an effect," study researcher M. Yanina Pepino, Ph.D., research assistant professor of medicine at the university, said in a statement. "And we need to do more studies to determine whether this observation means long-term use could be harmful."
    Splenda, Sucralose Artificial Sweetener, Could Affect Body's Insulin Response
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    You guys crack me up. Someone offers a version of ice cream, with lots of totally natural ingredients, but listed by their scientific names, and you jump to the conclusion that it is all artificial and therefore bad.
    In fact, that version of ice cream is very "natural" (as if that mattered), but despite the reduced sugar is very calory loaded, like pretty much all ice creams.
    The idea that natural is better is a fallacy. Like many such distinctions, it if often correct, but also often total bullshit.

    The key to what is good or bad, is not natural/unnatural. It is proper scientific testing. Deadly nightshade berries are as natural as they come, but I pass!
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    STEVIA. Don't listen to anyone who says aspartame is ok...that's what is in diet sodas and drinks, and is the reason why diet drinks are so bad for you. It's been proven that it harms your brain. Stevia is all natural, derived from the stevia plant. It is not chemically made like many sweeteners such as aspartame.
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    Quote Originally Posted by bthatch View Post
    Don't listen to anyone who says aspartame is ok...that's what is in diet sodas and drinks, and is the reason why diet drinks are so bad for you. It's been proven that it harms your brain.
    Citation needed

    Stevia is all natural, derived from the stevia plant. It is not chemically made like many sweeteners such as aspartame.
    The irony of this appearing immediately after the previous post is tragic.
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    Quote Originally Posted by adelady View Post
    I think one of the reasons why people are so easily convinced that sugar substitutes are nasty chemicals is that the small number of people in the population who are "super-tasters" is still significant enough to affect general perceptions.

    I never knew until recently that not everyone could taste the horrible, ghastly, nasty, persistent after-taste of saccharine and the like. I thought that people produced these horrible things just because they were cheap and they didn't care and the people who bought them had either no sense of taste at all or no option because they were diabetic or something. And I'd always thought that super-tasters were like wine or tea or chocolate connoisseurs. In fact, "super-tasters" are a cook's and a food/ drink producer's nightmare - tasting repulsive bitterness that's imperceptible to most of the population.

    The fact that all foods are chemicals in the first place escapes notice. As does the fact that people have strong likes and dislikes for entirely natural organically produced foods. (Never get between people with strongly opposing views of mango, avocado, full cream/ low fat milk, coriander and dozens of other perfectly acceptable foods.)
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  73. #72  
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    Quote Originally Posted by Strange View Post
    Quote Originally Posted by bthatch View Post
    Don't listen to anyone who says aspartame is ok...that's what is in diet sodas and drinks, and is the reason why diet drinks are so bad for you. It's been proven that it harms your brain.
    Citation needed
    Ditto
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