Honey can be sweet and yummy, but also can get very expensive when you drink lotsa coffee! Splenda was outta the house a long time ago, and sugar well its around I just don't like to use it all that much because it just makes me feel like crap.
Stevia is a genus of about 240 species of herbs and shrubs in the sunflower family (Asteraceae), native to subtropical and tropical regions from western North America to South America. The species Stevia rebaudiana, commonly known as sweetleaf, sweet leaf, sugarleaf, or simply stevia, is widely grown for its sweet leaves. As a sweetener and sugar substitute, stevia's taste has a slower onset and longer duration than that of sugar, although some of its extracts may have a bitter or licorice-like aftertaste at high concentrations.
With its extracts having up to 300 times the sweetness of sugar, stevia has garnered attention with the rise in demand for low-carbohydrate, low-sugar food alternatives. Medical research has also shown possible benefits of stevia in treating obesity and high blood pressure. Because stevia has a negligible effect on blood glucose, it is attractive as a natural sweetener to people on carbohydrate-controlled diets.
The availability of stevia varies from country to country. In a few countries, it has been available as a sweetener for decades or centuries; for example, stevia is widely used as a sweetener in Japan where it has been available for decades. In some countries, stevia is restricted or banned. In other countries, health concerns and political controversies have limited its availability; for example, the United States banned stevia in the early 1990s unless labeled as a supplement, but in 2008 approved rebaudioside-A extract as a food additive. Over the years, the number of countries in which stevia is available as a sweetener has been increasing.
Here is some more info on Erythritol:
Erythritol ((2R,3S)-butane-1,2,3,4-tetraol) is a natural sugar alcohol (a type of sugar substitute) which has been approved for use in the United States and throughout much of the world. It was discovered in 1848 by British chemist John Stenhouse. It occurs naturally in fruits and fermented foods . At the industrial level, it is produced from glucose by fermentation with a yeast, Moniliella pollinis. It is 60–70% as sweet as table sugar yet it is almost non-caloric, does not affect blood sugar, does not cause tooth decay, and is absorbed by the body, therefore unlikely to cause gastric side effects unlike other sugar alcohols. Under U.S. Food and Drug Administration (FDA) labeling requirements, it has a caloric value of 0.2 kilocalories per gram (95% less than sugar and other carbohydrates), though nutritional labelling varies from country to country—some countries like Japan label it as zero-calorie, while European Union regulations currently label it and all other sugar alcohols at 2.4 kcal/g.
Courtesy From Wikipedia, the free encyclopedia
After reading this it's no wonder our country is so over weight! Other countries have been using these things for years as natural sweeteners and it seems that we are just being introduced to it! After reading all this information, because I do have to admit that I was skeptical at first about Truvia, but know after trying it for the first time and reading this info Truvia will be the only sweetener that I use!
So, join me for the next 30 days as I Swap Out Your Sweetener(SOYS)! I am planning on making a few things that Truvia has on their recipe page. You can also join in on the challenge! Just head on over to MapTruvia.com and to get your free sample and tell them that I sent you! Its that simple and sweet!
Disclaimer: I'm one of 30 bloggers who have been selected to be a part of the 30 day Truvia “Swap Out Your Sweetener” Challenge. This campaign is put on by Collective Bias. I was sent free full size products to use and review, but this is my simple honest opinion of this product!