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FOOD & WINE DISCUSSION

Kimberly

POSTED: Tue, 02/22/2011 - 9:53am

Does anyone use Truvia/Stevia?

I don't use sugar very often unless I am baking. I just wondered if any of you used it.

Leahrose

POSTED: Tue, 02/22/2011 - 9:50pm i dont my grandmother does, however. She likes it and keeps promoting the fact that it comes from a natural plant. For me, i just don't do it. I don't use sugar very often and when i do, pure cane sugar works just fine. There's nothing wrong with it; just use it in moderation, as with everything else. I know that some research has claimed that Stevia can cause heart problems, so i just don't risk it. There is no claim to that with moderate use of regular sugar, so i stick with that. It has been used forever, why not continue? That's my opinion. Let me know, anyone, if you find anything different or contradicting. I'm interested

snorklee

POSTED: Wed, 02/23/2011 - 9:17am I don't either I tend to agree with you Leahrose. I don't use sugar in anything except, obviously, when baking desserts. My grandmother lived to be 102, and she said often, "Everything in moderation". She used mostly brown sugar, even in her coffee, but I think it's because she preferred the taste over white sugar. My fondest memory of my Grandma from when I was little is of her indulgently letting me eat the brown sugar lumps from her sugar bowl. That was back in a time when food was simple and sugar was a treat. As an adult, I don't crave the sweetness of sugar anymore, and I think that so much of the processed food in America is much too sweet. It's a learned tolerance for sweetness, I think. When people cut back their sugar intake, they learn that food tastes better, (and more real), without all that artificial sweetness. So rather than use artificial sweeteners, I would be more inclined to learn to do without so much sweetness. Cheers, Deb

Vintage1944

POSTED: Wed, 02/23/2011 - 11:30am The route through sugar(cue hysterical warnings that it is bad) to artificial sweetners(cue more muted warnimgs)to sugars hidden in practically all our processed food and even things that are not prcessed and a girl could get confused.The road to reality and balance is filled with pitfalls.There is a part of me that absolutely agrees that sugar is fine,in moderation.but then I hear of some research finding and think"Out it goes"Then I remember about what I call 'Bad science"the study de jour that touts whatever idea as gospel and I feel a 3 hour rant coming on.Deep breath ;-))!What I am trying to do is ferret out the added sugars and avoid those products.Authentic taste is a rare treat.As I have said before I have Type 2 Diabetes(cue the thank you speech to the diet industry,food industry and my genes)So simple carbs need to be managed.It is a balancing act.Everything that is good and healthy in moderation. I have Dr.Daniel Amen's book on Audible right now.It is based in science,quite complex neuroscience,but in the end it makes me anxious,feel like a failure and screams DIET.There is something to be learned from it but one needs to simply live their life to the fullest.It comes down to Mireille and her nononsense,common sense,enjoy life approach.No easy task in this society.Thanks for reading all of this.OXO Jean

snorklee

POSTED: Sun, 02/27/2011 - 4:39pm Right to rant Jean, I agree with everything you've said. There is so much added sweetener in our foods. It masquerades as all kinds of long chemical names, but the secret is they all end in "ose". That and a veritable tsunami of corn syrup and derivatives in foods where it doesn't even make sense. Before I lost the weight, I was also borderline Type 2. In fact, truth be told, I'm probably still a touch prediabetic. And I always thought I was "Miss Health" even in my heavier days. Type 2 is an insidious disease. I've stopped eating foods out of boxes and bags, for the most part. Sugar and salt are the way those foods are preserved to give them the long shelf lives. Making everything from scratch can seem overwhelming, but Mireille gives us recipes that are wholesome and natural, and most of all quick. We are on the right road here. Good luck to you, my friend. It's not an easy task in either of our countries.

vickie2

POSTED: Tue, 02/22/2011 - 12:05pm I haven't tried it I haven't tried it, but have heard mixed reviews. Like you, I only use sugar when baking. When I want some sweetness in my yogurt (or tea) I only use honey, and I have fun experimenting with different types of honey to keep it interesting.

Kimberly

POSTED: Tue, 02/22/2011 - 9:15pm Thanks you all! From what I understand it is natural. I use it in my coffee. The other day, though, I used some raspberry honey in my yogurt to sweeten it.

Vintage1944

POSTED: Tue, 02/22/2011 - 10:27am Mornin'Kim Thinking about trying Srevia.I do use Agave Nectar,which is light tasting.Have a great day.oxo

jas

POSTED: Wed, 02/23/2011 - 11:55am yes I enjoyed reading everyone's responses. I do use Stevia a lot. I also use Agave Nectar. My experience with Sugar is that when you say "a little in moderation" well, most people aren't getting that. Sugar is put in everything from tomato sauce, to salad dressing, actually almost anything premade has it in it. For me personally I work with systemic candita so sugar affects me. I've gone for several months with out anything then sometimes I am human and eat some. I know I do better without any sugar, and too I am imperfect and sugar is appealing.