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I'm hypoglycemic, allergic to corn, and currently on a Candida diet. My taste buds have (thankfully) adjusted, but I still prefer a tablespoon or two of maple syrup (real, of course) for about 1 c. sugar over any "substitute".
I think wikipedia's article on stevia listed some health concerns - apparently, it's been banned as a sweetener in several countries because of this. Of course, they all have!! I've got a Stevia-lactose blend that I use as well. Technically 1t ~ 1T sugar, but I usually only use 2t. to equal about a cup. Used sparingly, I find it has less of an aftertaste than the others, especially if I mix it with the maple syrup!
Some of the mixes are OK - I like the sugar free Werther's. And the sugar-free dove chocolates.
Now if only there was a good microorganism-free pizza cheese.....
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