Oh the sweet goodness of sugar….
Yes, our taste buds love it but our blood sugar and the belly fat doesn’t! Which is exactly why we’re going to chat about the best sugar substitutes for diabetes today.
But first, a short story.
Quite a few years back now, it was shocking to see Jamie Oliver walk out on stage and tip a whole wheelbarrow full of sugar cubes on the stage as a representation of the amount of sugar a person now consumes per year – around 140 pounds annually!
Yep, experts now agree that a lot of our health problems around the globe are due to excessive sugar intake. The World Health Organization now recommends people eat no more than 25 g or 6 teaspoons of ‘added’ sugar per day.
Even good ‘ol vegetables have natural sugars, so we’re not talking about those. We’re predominantly talking about all the hidden sugars found in grocery store products.
The Hidden Names of Sugar
Sugar is hidden everywhere, under 59 different names of sugar in more than 70% of grocery store items!
Take a look at this chart – it’s no wonder it can all get confusing!
Should you completely avoid sugar?
Unfortunately the ‘white poison’ as some call it, is highly addictive. In fact, Dr Eric Stice, neuro-scientist, has done studies on the brain showing that the same ‘addiction’ receptors are activated when we consume sugar as they are if we consume cocaine.
Quite shocking but true!
So you know, you could try to limit sugar but that’s hard to do, and there’s a reason why – those parts of the brain Dr Eric Stice discovered – they get stimulated, along with various hormones. And when that stimulation occurs, we want more of the sweet stuff.
Of course, it’s not going to kill you to eat small amounts of sugar. But, the truth is, eating sugar is hard to moderate so turning to sugar substitutes can be a good solution, if you choose the right ones.
Aspartame, Saccharin, Acesulfame-K
- Saccharin – Brand names: Sweet’N Low, Sugar Twin, Necta Sweet.
- Aspartame – Brand names: Equal, Nutrasweet, Natra Taste.
- Acesulfame-K – Brands: Sunette, Sweet One, Swiss Sweet.
Interestingly, aspartame and many of the ‘old hat’ artificial sweeteners were first implemented to help the obesity problem. In came diet coke and Coke Zero a whole range of ‘diet’ products and foods. Years later, research now shows that these may contribute to weight gain in many people – not weight loss as you’d expect.
Although it’s okay to use aspartame and artificial sweeteners on the odd occasion, or perhaps in social situations where ‘sugar free’ foods may contain them, they are not really a great everyday option.
Read more about artificial sweeteners here.
Sucralose
- Sucralose – Brand name: Splenda
Sucralose is also an artificial sweetener.
In terms of safety, the large majority of research gives it a tick of approval, so much so that it has been given the tick of approval for the entire population, including pregnant women and children as well.
Out of all the artificial sweeteners, it is definitely the best one to choose over the ones mentioned above.
Read more about sucralose here.
Sugar Alcohols – the ‘tols’
- Erythritol
- Xylitol
- Mannitol
- Sorbitol
The ‘tols’ are sugar alcohols – not really sugar or alcohol but named that way.
The ‘tols’ are claimed to be natural because sugar alcohols are naturally occurring in lots of fruits and veggies. However, these ‘tols’ are usually processed from pure glucose and sucrose taken from wheat and/or cornstarch. The end result is a zero calorie sweetener that does not affect blood sugar levels (in most people). The ‘tols’ are generally a safe option for people with diabetes and prediabetes to choose.
Erythritol is a commonly used product in sugar substitutes like Truvia and Natvia, which are a blend of erythritol and stevia. Many people find these more palatable than stevia or erythritol alone.
Out of all the ‘tols’ erythritol is more digestible and tolerable for the digestive region. Be cautioned that the other ‘tols’ can have a laxative effect or cause stomach cramps in many people.
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Stevia
Stevia is an herb from South America that has been used for centuries. It comes in a white powder (more processed), green leaf (unprocessed but can taste weird) and a liquid extract (much less processing required).
Considering the evidence and the pros and cons of stevia, overall it’s a good natural plant source sweetener to use.
Here at DMP we prefer using stevia over all other sweeteners and it’s what we most often recommend to people.
We use a liquid stevia extract because we find it’s more convenient and mixable – and being less processed, that’s obviously an advantage too.
Monk Fruit
Monk fruit is a small melon that naturally grows in Asian regions like southern China and northern Thailand. The extract from this fruit is turned into a sweetener. And like many other sweeteners in this category, monk fruit contains no calories, fats, protein, or carbs. You can find it in both a liquid and a powered form.
Read more about monk fruit here.
What About Honey and Natural Sugars?
While many people think of honey differently, as more ‘natural,’ honey is just another form of sugar.
Sugar is around 12-14 grams carbs per tablespoon. Honey around 17 grams. Most sugars (natural of not) compare the same.
The same applies for manuka honey.
Although manuka honey is the best form of honey in the world (with medicinal properties), it is still honey – high in fructose/sugar that can increase blood glucose and A1c, not help it. In small doses it is definitely a better option. But avoiding most sweeteners (most of the time), even natural ones – honey, molasses, maple syrup – is going to be better for your health overall.
What About Agave Syrup?
This question comes up a bit so we better add agave to the list.
Agave has been hyped up for quite a few years as a safe option for diabetics because it’s “low GI.” While that may be the case, it doesn’t make it good. In fact, my recommendation is to stay away from agave, it is NOT a good sweetener for diabetics.
Interesting, when researchers discovered high fructose corn syrup, they also thought they’d found the halo for an obesity and a possible diabetes cure (because fructose gets processed by the liver and does not require much insulin). Well, it turns out they didn’t have their handle on the whole story because fructose is said to be the CAUSE of much of our obesity and diabetes issues – many researchers agree.
How does this relate to agave? Agave is 80-90% fructose, which is a lot!
Fructose is 100% metabolized by the liver, this then leads to fatty liver, which then leads to insulin resistance and contributes to the development of diabetes. Not to mention fructose gets stored as fat at 3 times the rate of sucrose – talk about bring on obesity!
And, like most other “natural” sugars, agave still contains approximately the same amount of carbs – 5 grams per teaspoon.
You can read more about fructose and it’s affects on the body here.
Best Sugar Substitute for Diabetes?
We prefer using stevia over all other sweeteners and it’s what we generally recommend to most people. Because based on the research we’ve evaluated, we think it has better outcomes for all of us, including people with diabetes.
In saying that, at the end of the day it’s going to be a personal choice. Other suitable options include monk fruit, tagatose, erythritol and xylitol.
Some people hate the taste of stevia. So move up the ladder and try the ‘tols’ or a little sucralose. If anything, try to avoid the nasty ones mentioned first – Aspartame, Saccharin, and Acesulfame-K.
It’s also good practice to try to move away from eating too many sweets and focus on eating more vegetables because they are much better for your health.
One Word of Caution Too…
Although stevia is a good option for most people, and the other artificial sweeteners aren’t ‘meant’ to effect blood sugar, some people do still react with high blood sugar readings.
It’s important to be aware that just because something is labelled “diabetic friendly,” doesn’t mean it will work for you!
It’s not common to react to sugar substitutes but this is where your individualism comes into play. It’s always important to listen to what your own body tells you (and your glucose meter!).
So, what sugar substitute do you use? Leave your comments below.
Or maybe now you’ve learned more, perhaps you’ll make the switch???
Checking in. My bs 2 hrs post lunch is 121.
The article about sugars is very helpful – and will be longer term
I try to avoid all sweetners, but sometimes you can’t. Now I know what to absolutely avoid.
This challenge has been so good for me Thanks.
Thanks for checking in Allyn 🙂
Checking in. Good morning.
Thanks for checking in Pat
Checking in. Morning BS 85.
check in, still going good
I use stevia powder because l found the liquid left more of an after taste( opposite to above comment). Great in iced coffee(no ice cream!). Particularly useful in cooking as it is equivalent measure to sugars in recipes. No need for conversion.
I tried to grow it too but the frost killed it.
Day19
FBS a.m. was 7.3
Interesting info on the sugar substitutes…I alternate between splenda, stevia and monk fruit, depends on price and where I purchase…
Good to know info about the liquid v.s. the powdered sweetners; process is and additional ingredients, after tastes as I never have given much thought, will check and compare now, thank you
I am wondering about the sugar alcohols of all the sweeteners, better or not for diabetics? I may have missed this info? Please comment where to find this info…thank you…
So sunny 🌞here and no snowfall❄ lately means no snow shovelling I am in healthy rested 21DLBSC heaven 🌈working the information 👩🎓👩⚕️👩🌾👩💻I have benefited so much since day 1 up to the present and still profiting 🛌🏃♀️👍🍽 and this will be so advantageous daily toward and especially through upcoming social celebrations of Christmas 🎄and into the New Year 🎆2020 and beyond applying what I have gained, thanks to all staff with the 21DLBSC and challengers sharing info and concerns similar n may ways to my situation as a diabetic meant so much to me to open up and be 👩💻accountable daily and more informed with current info….
Blessings
Ginger
Chkg in. BFS 145😞Higher than yesterday
I now use erthritol and prefer it to stevia which I have used in the past
All articles are great on sugar substitutes. I used Stevia for years and love it in coffee. Ive stop using diet soda at the movie.
I have been using a product called Stevia Sweet in baking for my type 2 husband. I have just read the ingredients and found: Maltodextrin 55%, Fructofibres (Inulin 34%, Oligofructose 8%), Sweetners: Steviol Glycosides and Thaumatin. Is this okay or is the name deceiving.
Hi Gwen,
This stevia product does contain fillers (Maltodextrin) and Inulin (non digestible fiber). It also uses another sweetener called Thaumatin. These powdered sweeteners are typically more processed which is why you have the additional ingredients.
Great article! I tried monk fruit awhile back when I was making an almond glazed dessert but did not like the after taste. My son tried it and he said it was fine. No after taste for him he said. When making the feta turkey burger with beet relish I purchased the Stevia drops but ended up putting too much in because mine squirted out a steady stream instead of drops so it was a bit over sweet for me. I’ll know next time to pay attention when adding the Stevia. But honestly I don’t use any sweetener very often. I used to put Stevia in my kefir but slowly weened myself off and now only use fruit and I love the tangy taste!
Thanks again for the “sweet” info!
I have tried stevia before and I can’t stand the taste and aftertastes. I use Splenda to sweeten my ice tea and cereal.
Paul.
Sometimes the liquid stevia leaves less of an aftertaste than the powder, so that is something to consider down the road Paul. Overall just keep Splenda to a minimum and it’s probably okay in small amounts.
I am fortunate to find stevia very sweet and tasty. Splend is ok but the second choice.
Usually carry some packets of either
For cheap places that dont carry any.
Last night, I knew that I was having company for dessert and wine. With that in mind, I cut down on dinner which was the delicious cottage cheese and broccoli bake. My blood sugar high was 162 (during the two hours after dessert) then down to 109. Continued in the same all night. I’ve lost 8 lbs. Woo hoo!
Another thing, I use the “21 day challenge” as a way to get out of eating certain foods when I’m with friends. I don’t say that it’s a diabetic challenge. They think it’s a “diet” challenge. Works great for me!!!
This kenny t2 the less you eat sweets the less you want them stevia leaves taste sweet more you chew more sweet no bitter not just me many people diabetic or not happy e been to our farm and tasted I read comment to eat slice of cheese and shot of mothers vinagar be for bed I will start tonight my sugar is high every morning I eat paleo lots of home grown veggies 3 + or – o’clock am sugar is always good but in morn not. Exercise lots water of coarse it’s easyer on farm always work 5 kids keep you moving also only one left at home WIFE makes pecan pie on thanks giving raw agavia and stevia regular crust walk after sugar does well no meds still theirs times levels go up can you talk about how stress effects sugar levels and how we all can benefit from your knowledge thanks and have a blessed day
Stress (both physical and mental forms of stress) will cause a rise in blood sugar. Many hormones are released during stressful periods particularly epinephrine (adrenaline), cortisol and glucagon– as you may know, glucagon causes your liver to release sugar molecules for energy. Everyone goes through stress, but the key is minimizing it when possible and finding stress reducing techniques that work for you.
As far as diet goes, it’s great that you’re already eating lots of veggies. Make sure you also get plenty of protein and healthy fat in throughout the day. We do not encourage people to use agave as it will cause a large rise in blood sugar; stevia is a much better sweetener of choice. And like you mentioned in the beginning of your post, make sure the Pecan Pie is a RARE treat because the more sugar you eat the more you crave it!! Let us know if you have any other questions we can help answer.
Checking in with blood sugar 123.
We live on farm raise all our meats eggs and grow stevia it’s very easy to grow I am type 2 for 7 years was on metforman till I learned about paleo diet it’s easy for me one yr.june no meds a1c 7.9 now after paleo diet no store milk or cheese home grown meats and veggies lots of okra all veggies raw a1c 6.4 5ft 6 130 lbs 65 with diabetes you rest you rust just my opinion could be wrong but not wrong about side affects from mephorman it’s bad for us
_
Keep up the great work! Although we don’t necessarily promote a Paleo diet plan, it sounds like you’re eating a lot of the same foods we encourage which include LOTS of vegetables, meat and plenty of healthy fat sources such as olive oil and nuts. (I am sure farm fresh makes all these foods even more delicious, too!)
I have been on metformin for about 2 months,have been using a sugar replacement called Swerve its ingredients Erythritol,Oligosaccharies (?) and natural flavors (?) Do you know anything about this product? But good for baking and I like it in tea, my husband likes splenda, I do not!
I am not familiar with the product; however based on their website I can see it’s 0 carb, and in general erythritol based sweeteners (sugar alcohols) are good choices for people with diabetes. Oligosaccharides are another type of carbohydrate and natural flavors are a pretty broad class of compounds that is poorly defined- meaning LOTS of substances fall into this category and some are much better for your health than others. And unfortunately just by looking at the label you can’t tell which specific ‘natural flavor’ is in the product.
Swerve is probably not the worst choice, again sugar alcohols are good choices, but you may consider looking for something without natural flavors so you can be sure you aren’t putting any unwanted chemicals into your body.
Your article states “We use a liquid stevia extract because we find it’s more convenient and mixable – and being less processed, that’s obviously an advantage too.” Please explain the reason that you feel that being less processed is an advantage. If a label said “more purified” would your opinion be the same? You see, I am a bit of a ‘doubting Thomas’ and always wonder why the fascination with less purified food stuffs.
We encourage everyone to eat foods closest to their natural state, ie. how they are found in nature. In general, this equates to foods being less processed.
A good example are tomatoes. Fresh off the vine, a tomato is packed with an abundance of phytohemicals, vitamins, and minerals. As tomatoes are processed into tomato sauce or ketchup, some of the nutrients are lost during the cooking and canning process, not to mention chemicals are added for shelf life. You can probably agree that canned sauce or ketchup is no where near equivalent to a fresh tomato in terms of nutrition.
It doesn’t necessarily have to do with the purity of the stevia (or tomatoes.) Processing something does not make it more pure. Liquid stevia is the most natural form of stevia and would be preferred. With that being said, if powdered stevia is more readily available to you then that is certainly acceptable as well.
Thank you for another wonderful article. I’ve been taking in all the information you’ve been sharing during this challenge and I feel like I’m making some progress. In the past week my highest reading was 170 (after a meal) and I’ve been as low as 129 (before a meal). This is a huge difference for me! I’m pretty excited.
Excellent Terri – good to hear. 🙂
What is your view on Tagatesse please? I am supposedly pre-diabetic and have been prescribed metfornin.
Tagatesse, and other sweeteners made from tagatose, are acceptable sugar substitutions for people with diabetes.
I use Stevia in baking and monk fruit in coffee, lemonade etc. I find monk fruit more palatable on cereal ( oatmeal) and sweetening fruit. Just my opinion.
Jedha;
Hi,i am a type 2 diabetic and i am in insulin twice a day and i check my blood sugar 3 to 4 times a day and i use stevia packets in my tea.Today i am going to the bulk barn to buy a bottle or two of stevia liquid that is not too expensive to buy,and i have a lot of healthy recipes that i can put the stevia liquid in them.
The powdered stevia doesn’t affect my blood sugar and my body has no problems with this stevia but i have never used the stevia liquid before and i will use this new stevia liquid today in my tea and healthy baking and in my healthy smoothie recipes.what does the liquid stevia taste like?
Kim
Liquid stevia in essence tastes the same as the powder form; some people find the liquid form to be less bitter than powder, but that is often an individual preference. In my opinion the main benefit of the liquid form is that it’s easier to mix into certain dishes, especially cold recipes which cannot dissolve the powder. Let us know your thoughts on the liquid version!
Hi. I use a product called Just Like Sugar that is chicory root. You can only purchase on the internet. It comes in white and brown powder form or a baking one, which if more powdery. Any thoughts on this product.
Mikiemom
I am not familiar with this product and unfortunately their website doesn’t have much information to offer. It appears that the product is natural (chicory root, like you mentioned), and does not contain any artificial ingredients- which is good. The product is 100% fiber and again all the information I was able to find states that it is safe for diabetics and will not effect blood sugar readings. My best advice is to test your blood sugar after you use the product and make your decision based on that information!
Whether the taste of stevia is sweet?
Stevia is very sweet, it’s actually a lot sweeter compared to sugar. Some people complain that using too much stevia actually causes the food to taste bitter, so my advice is to start with a small amount in your recipe and increase as needed. Here is an article we’ve previously written about stevia.
Hi Jedha, thanks a lot for this post. Very informative one. I am a type 1 diabetic for the last 15 years. I got diabetes when I was 18. Do you recommend Stevia for type 1 diabetes as well ? We don’t get Stevia much here. I use a product from sugar free. Not sure is it safe to consume. Any suggestions ? Thanks in advance
Hi Jay, while our research and suggestions are geared towards patients with type 2 diabetes, I don’t see any reason why stevia would be bad for someone who is type 1 diabetic.
Review this article concerning the safety of artificial sweeteners, it often comes down to a personal choice on what’s available to you and your taste preferences.
why no one uses xylitol, natural sugar from birch sap.
Certainly if this is your sweetener of choice it’s acceptable to continue using. Xylitol is a sugar alcohol, not always tolerated by everyone as some experience cramps and/or laxative effect.
Greetings! I am not diabetic, but I love to bake. I have friends who are diabetic or on a low carb diet and I would like to be able to provide them with safe and tasty treats. Thanks for all of the useful information!
Do you have any advice on monk fruit sweetener?
I commend you for your willingness to provide low carb treats for your friends! Monk fruit sweetener is a great choice for diabetics because it contains no carbohydrates and does not raise blood sugar levels.
Where can i buy stevia extract please ,in alberta canada thanks.
Most grocery stores have a selection of stevia products, though it can be more difficult to find the extract. A health food store may stock it, otherwise purchasing online is usually the best option.
My blood sugar readings are always in the good range during the day, in fact they are often lower than my fasting blood sugar. I am following a low carb diet.
My big problem is that my fasting blood sugar in the morning is between 6 and 7.1 and I cannot get it lower despite adhering strictly to my diet.
I was diagnosed prediabetic 2 years ago and my A1C is now below 6.4
Should I be concerned about my fasting readings and is there anything I can do to change them.
Margaret
Morning blood sugar highs are related to what’s known as the Dawn Phenomenon – where your body is producing glucose via the liver due to hormonal stimulation. Unfortunately this is one area that has most researchers stumped right now. One thing that has been shown to be effective (in some) is having one slice of cheese with 2 tablespoons of apple cider vinegar in water before bed.
My doctor told me to use Splenda What is wrong with that?
Find more info about it here Sharon.
I am prediabetic. can you suggest me a stevia brand which can be used for my daily coffee? The brand which i am using now contains stevia leave extract, acesulfame potassium, sucrolose and 14mg of sorbitol. Pack weight is 2.5g. Is it safe to consume?
Choose a brand that is PURE stevia extract. Both acesulfame potassium and sucrolose are artificial sweeteners, which are not good. According to our research, safe sweeteners are stevia, tagatose, erythritol, xylitol and monk fruit.
I used dates as substitute these days. Since I have PCOS, I really have to watch what I eat and cut down my sugar intake drastically. I like dates a lot and I try to limit 3 datea per day but have to say, it’s quite hard too lol. I don’t eat other high Glycemic load fruits so dates are the ones I depend on.
HELLO THIS IS SONIA. TYPE OF SUGAR I USE IS SWEET ‘N LOW LIKE IT BUT I DONT USE IT EVERYDAY IN MY MORNING COFFEE OR FOOD,ONLY TIME I USE IT IF RECEIPES REQUIRE SUGAR.CAN YOU PLEASE REPLY WITH ANSWER.
You didn’t ask a question Sonia. But assuming your asking if Sweet ‘n Low is okay, we don’t recommend it – for reasons already pointed out above. If you want to use it that’s of course, your choice.
I use splenda i bake with it as well. I know this may sound confusing but before i got the phone call saying i was diabetic type2 i was low blood sugar cant ever remember the spelling of that word hypoglycemic or hyper lol …now they say i am t2 diabetic confused the heck out of me but i am being treated for it and its under control. The problem i have is that everyone keeps saying 4-6 is good safe levels. I feel really sick and shakey at 6 and like i want to faint so i keep mine at 7or8. Would the hypoglycemic still be present.? I do get blood tested every 6 months for averages he says they great.
The normal level is 4-6 and the ideal fasting is under 6.1 but up to 7.2 or 7.5 is prescribed to some people – ranges can be different because each person is an individual. Hypo = low, hyper = high. You can find some more info about hypoglycemia here.
Hi,
New to your site. I am following the 30 day weight loss menu on second week and have gained 3 pounds!!
I found I can not stand the taste of Avacado.
My question is about a hot drink I have been trying. It is 2 TBLS of Organic Apple Cider Vinegar, 2 TBLS of lemon juice and 1 TBLS of organic honey with a cup of hot water. I use stevia in place of the honey and add my packet of vitamin C to it. It tastes pretty good. Does it have any benefits in controlling diabetes, kidney stones or Cholesterol? Is there really a difference between organic Apple cider vinegar and regular Apple cider vinegar?
I am told I am prediabetic by one doctor and no problem by another. I am 6’2″ 142 pounds, A1C of 6.2 LDL and HDl ok with triglycerides on the high normal.
Hi Michael, Two weeks is early days and weight can fluctuate for any number of reasons. Apple cider vinegar in particular has been shown to have many health benefits for glucose control, A1C and insulin resistance. The general recommendation is 1 tablespoon in one cut of water before meals. The organic apple cider comes with the “mother” and yes, it is a better quality.
A1C normal range is 4-6 so you’re just on the high side there Michael. By lowering carbohydrates, this will reflect in A1C because it’s a measurement of glucose in the blood over an average 3 month period. People are also lowering cholesterol. Read Sheryl’s story here.
What about coconut sugar. It is also said to be low glycemic
Coconut sugar is not a good option Mary, despite it’s lower GI it is still the same carbs as sugar.
Hi Jedha
I studied all forms of sugar when i was first diagnosed last year with T2. i now use erythritol only and sometimes sucralose liquid to top up in all cooking. Stevia sounds good but i can’t seem to get it in britain except as stevia sweet. Xylitol is out because of animals in home. In short I find erythritol perfect but rather expensive. Any other suggestions would be appreciated but itvworks for me. Hope this might help some others.
Erythritol is also a good choice, great researching there Kate!
I have been using stevia for a few years. I use simply stevia, it has no additives. Pure stevia, I measure it with a tooth pick.
Stevia is our preferred choice too Anna.
I am not diabetic, but my stomach gives me terrible fits if I eat it. I would rather be feeling good then sick all the time. I am on organic local honey at the time. If you suggest stevia I will get some liquid. My sis always told me honey is better especially organic because it has all the vitamins and minerals. white sugar and brown sugar make me sick. Am I on the right track?
If you’re not diabetic, then organic raw honey in small doses is likely fine for you to eat Tina. If it gives you stomach issues, then use another sweetener and in my opinion, stevia is the best option.
Hi, could you Please Tell Me if Coconut Palm Sugar is good For diabetics?
Thank you,
T. Eakin
Here is some more info on sweeteners Tina. While coconut sugar has been shown to have a lower glycemic index compared to some forms of sugar, it is still roughly the same amount of carbs as most other sugars. We use stevia in our recipes, and according to research, other reasonable options are sucralose, erythritol and tagatose.
Hi, I have type 1 diabetes, and I tried coconut sugar with bad results. It definitely affects my bloodsugar levels, but everyone is different. Plus, the taste is not as sweet as regular sugar or sugar subs.
I’m a diabetic and I’ve been using sweet and low . I’ve talked to my doctor and he said that sweet and low is better then most of the substitute out there. My sugar is at below 7.0. So is my doctor right or wrong.
Your choice of sweetener is your choice. People choose by glucose results, taste and preference. However, Sweet and Low contains an artificial sweetener (namely saccharin), which has been linked to increased metabolic problems in several research studies. Read more about specific artificial sweeteners here. I wouldn’t say your doctor is wrong, but the information in this article is based on research.
We use Stevia when we need sweetener. There’s a grocery store nearby that makes “sugar free” pies, apple, blueberry, cherry, they say they use pear juice as a sweetener. The pies are a bit smaller than normal but I can have a slice and it dosen’t bother my sugar levels
Stevia is definitely my top choice too Brewster. And if you have good control of your sugar levels like you do, it makes the occasional treat okay.
I alternate between coconut sugar and Norbu or Natvia in my coffee and I use Hermesetas in my cooking as well as Rice syrup…….. I have type 2 diabetes …was meds controlled and now diet controlled and no meds………comments on these please….thanks
Well it sounds like they are working for you Jan so that’s the most important thing. Well done on getting off Meds. Love it!!!
I use coconut sugar .
Hi, I use lucuma powder as a sweetner. I think it is from the Lucuma tree in America.
Interesting Terry, never heard of that one, will have to do a little investigating.
Thank you for this info! I am not diabetic, but I am trying to cut down on my sugary snacks. My friend David is a diabetic though. I love to bake and he has a birthday coming up soon; what sugar can I use in baking cookies for him? My next question is this: you said no to honey, what about using pure maple syrup?
Thank you again!
Stevia or liquid stevia extract is what we recommend. Maple syrup, honey and all “natural” sweeteners such as this ALL have the same amount of sugar/carbs and can be problematic for diabetics. Read through the info if you need to learn more. There’s plenty of stuff in the posts listed above.