Truvia is better, but the best is Stevia, which is an ingredient in Truvia. But there are other things in Truvia. Stevia, grows as a plant. Some of the other ingredients are manufactured. I like Truvia because it is granulated and tastes the best to me out of all the Stevia products I have tried. With pure Stevia, you use just a tiny bit, much less than Truvia. But beware, everything has a catch. I think most of the Stevia comes from China, which means there is a risk that you are really getting something else.. :-( I take that risk and generally use Truvia. It is still way better for you than Splenda.
Thanks for that link, CHEFCHAR. Interesting to read something that tells how things are really made and the actual potential problems rather than what the companies claim so that they can sell the stuff. The only thing the company said was used to make that was sugar treated with chlorine to take the calories and carbs out when it came out. That is the first I've seen that says it may interfere with absorption of prescriptions.
Have you tried cutting down the amount of stevia you use? I know that I end up with an aftertaste if I use too much of the stevia. Same thing happens with Splenda for me. It's like with diet drinks -- they all have too much sweetening and have an aftertaste. I usually use Sweet Lear liquid stevia for sweetening iced tea and try to find an organic stevia that is all stevia (not with the sugar alcohol that Truvia has) if I use it in making something. Often use the Splenda to make things like cranberry relish or anything I am following a recipe for. I find that a lot easier for me.
Babysox, do you just toss a few leaves in your tea the way they come from the plant? I have also been growing stevia in a planter, but haven't really figured out how to use it yet from there. I hope I haven't killed it this year, cause a few things have died on me. I would like to figure out how to use what I grow more since it costs so much to buy.
True stevia is natural. I have a plant of it growing in a pot out back. The problem is, just like Splenda, a lot of companies use chemicals to process it the way they want. Same is true of a lot of natural things. I have read that Truvia is processed using chemicals, but I can't say for sure. If you read the package, though, you will find it is Stevia and a sugar alcohol, not pure Stevia. Most of them are. PureVia, I think is also with the sugar alcohol. Stevia in the Raw was, but I think they changed to Dextrose or something like that. Several of the powdered stevia products have a fiber of some type.
Some people find stevia to have an aftertaste like licorice. I haven't found it to have an aftertaste except when I have gotten too much of it in something. But all the other sweeteners also have an aftertaste if too much is used. There have been a lot of complaints about Vitamin Water switching to stevia because they say it has an aftertaste. I think that it had an aftertaste before, it was just a different one. Just about all diet drinks or sugar free drinks they use too much sweetener and they take getting used to so that the aftertaste isn't so bad. I can't drink but about 3 kinds (and they have to be the right brand, too) without the aftertaste being too bad for me to handle.
I don't know about "better" - but there is more data on Splenda, since it has been around longer. I use both, though mostly Splenda. (I've also used the "blends" with real sugar -- had particularly good luck with Domino's brown sugar/splenda.) Both are probably just fine in reasonable amounts.
I got C&H (Dominos) blend of stevia and sugar today. I want to try some recipes I got yesterday that call for Truvia Blend, but it cost more and has the sugar alcohol as the main ingredient. The C&H didn't have the sugar alcohol included. I think it would be better. I have read that both Splenda and Truvia are chemically made, though both originally come from natural ingredients. So I am hoping that the C&H will work well for these.
I read a blog yesterday on stevia. It said that most of the commercial Stevia that is from the companies that were pushing FDA to approve it area chemically processed (that including Truvia, Pure Via, Stevia in the Raw). They also have the additives of Erithritol or another sugar alcohol that often cause problems for people with gastric trouble. The recommended were organic, 100% pure stevia. I had been to a gluten-free bakery where they would not use any stevia in their products because they said it was chemically processed and that causes neurological problems and also joint problems. I was looking it up and that doesn't show up as side effects for pure stevia, so maybe that is the chemical processing that causes it. I hope that is the only thing causing the problems. I prefer stevia for sweetening my iced tea.
The problem with Splenda is probably the processing, too, because it is from sugar but is chemically processed to get it to where it is sweet without the spikes that sugar causes and without the amount of calories.
When stevia was first discovered, it was only available to me as an actual green plant. I dried some leaves and then pounded it into a powder. I was excited that it was sweet with no blood sugar effects.
But I was unsuccessful in using stevia. It floated at the top of my coffee and it wouldn't play well in baked goods.
I haven't actually tried Truvia, because my thought is that it had to be processed a million times over to be useful. Since I can't stand Splenda's after-taste, I was thinking that Truvia now had after-taste which plain old steve did not.
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Many people may not like or agree with me but they are both very bad for you. I know some places tell you they are better for you than sugar but in reality they are more than 200 times sweeter than sugar, that is like adding 200 packs of sugar to you coffee. Just not what I need. You can look up the different sugars and find how much they each contain. They also make you crave sugar. Sorry to those who disagree with me but I just like people to know the truth.
I use Stevia now...I have in the past used Splenda but because of all the bad reviews and reports I switched to Stevia...now there are some bad reviews and reports for it too....maybe best to use raw sugar,honey or maple sugar instead...in moderation of course.
Check the ingredients list on the Stevia kind you get. Many of those like Truvia are mostly sugar alcohol (erythritol). For some people they find the Stevia to have an aftertaste they don't like (I have only had that when I got too much in something). My guess is they use the erythritol to try to get rid of the aftertaste and also so that the measurement is more like sugar. Stevia alone is something like 300 times the sweetness of sugar, so needs very little. I usually use 8 drops of the liquid for a very large iced tea. The time I got the bad aftertaste I had used one drop in a Chinese hot tea cup.
One thing they say is not to use Stevia if you are allergic to rag weed.
I use Stevia most of the time. Not the Truvia very often, though, because it has a sugar alcohol that gives me problems with my IBS. Sugar alcohols, if you get too much, will cause diarrhea. I will use Splenda sometimes for recipes like a pie, but otherwise don't use it.
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