I've been drinking these lately. Taste decent. Natural sweetener.
MESO-Rx
Anabolic Steroids
Diet Soda's, fake sugars, etc. - healthy or not?
- Thread starter MonarchX
- Start date
Stevia is a great sweetener for cold beverages but tends to break down in hot drinks like coffee or hot tea.
Don't think these Zevia are in the Northeast yet or not in the supermarkets near me.
They just started carrying it at market 32 ( formally price chopper)
I'm in upstate NY . Starting to see it around more.
Oh OK so maybe a bit longer to reach markets in my state (CT).
tenpoundsleft
Member
I did..... before commenting..... it's still inferior to Stevia and Xylitol....
What is your performance criterion?
Mine is the least glycemic load - Stevia and Xylitol win by a wide margin here.
Exception is baking - Stevia and Xylitol are fairly useless there.
tenpoundsleft
Member
The jury won't be back until Buck Rogers awakens sometime in the 25th century... if then.
In the meanwhile, the natural sweeteners are Stevia and Xylitol.
tenpoundsleft
Member
Kroger brand - raspberry seltzer. Natural flavors. No sugar or additives.
This is really good - I usually buy up all they have each time. Drink it chilled to the max - so refreshing. I probably go through a minimum of 6 per day.
Exactly, Stevia and Xylitol break down under the high heat of cooking and baking, causing a rather off-flavor.
tenpoundsleft
Member
OK, well, I don't cook. Haven't cooked since the late 80s.
I've put Stevia in oatmeal cookies and oatmeal..taste just fine. Mindless don't know what the fuck his talkin about as usual.
Krogers has em.
Come on now, I have tried it. sprinkled into oatmeal it is fine, yes but baked into cookies the flavor seemed a bit off to me.
OK got you, it took some time for me get used to the flavor difference.
Morefyah
Banned
Glycemic load doesn't mean shit unless your a fat diabetic. Let me guess you are carb watcher? Haha, whatever..
I' would rather use the sugar that has vitamins and fiber in it naturally and that is in the middle range of glycemic index rather than any chemically processed rubbish with a low GI.
A few facts for you.
In grocery stores, we find an entire shelf of “stevia” in the form of processed liquid drops and white powders – all highly refined chemical extractions from the leaves, in the hopes of reducing the aftertaste. The resulting processed sweetener is called myriad confusing names such as stevia, stevia extract, Rebaudioside A, Reb A, steviol glycosides, etc, and is anywhere from 2X to 350X sweeter than sugar, depending on the blend with other fillers. As a high-intensity sweetener, a little goes a long way, therefore it is often pre-measured in packets or mixed with other fillers such as GMO Maltodextrin, GMO corn Erythritol, inulin fiber, or even cane sugar. Processing is done with a variety of chemicals, such as, methanol, arsenic, ethanol, acetone, etc.
The resulting artificial sweetener called “Stevia” is toxic and unhealthy.
Don’t be fooled by the name, that seemingly innocent stevia we find in grocery stores is a chemical concoction just like Splenda and Aspartame. In fact, it’s probable that you’re buying a blend that’s 99.8% Erythritol, a fermented sweetener made from genetically modified corn, with a pinch of refined stevioside powder. Your “Stevia” can be processed, mixed with chemicals, blended in a hundred ways, and still legally be called simply “stevia”. Refined stevioside is sold under countless brand names such as Sun Crystals, SweetLeaf, Truvia, PureVia, Stevia in the Raw, Pyure, and NuStevia to name a few.
Commercial Stevia is bad news.
Stay away from it. That’s Stevioside and Rebaudioside. All “stevia” in grocery stores is processed with toxic chemicals. If you’re still going for the story that stevia is natural and comes from Peru, know that 85% of all stevia comes from China. Even the world’s top stevia marketer, international sugar giant, Cargill, manufacturer of Truvia and PureVia with Coca-Cola and PepsiCo, has all of its stevia produced in China.
Wow, thanks for the information and I surely will keep this in mind. I've been using Truvia so now I'm inclined to dump out that very expensive bag of it that I bought a month ago.
Foodstuffs that's made in China are definitely bad bad news, and even I don't buy any seafood that's been raised/processed in China
So no wonder why I find that Stevia seemed a little off flavor when using it in baked goods.
Patience of a saint typing that out man.
Think that came from some research article...don't remember where though. But to type all that out indeed takes loads of patience and cojones.
Similar threads
