Preferred sweetener?

  • Posted by a hidden member.
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    Jun 09, 2011 7:27 PM GMT
    Edit: I posted this accidentally in the wrong section and can't figure out how to move it : (



    Hey guys, I was wondering what everyone's preferred sweetener is?

    Whether natural, like sugar or honey, or artificial let me know.

    I try to limit my sweetener intake but I need 1 for coffee.

    Also what about sweetener in everyone's protein shakes and supplements?
    Obviously aspartame is a big no no, but what about the copious amounts of sucralose and other artificial flavors in our supplements?

    Anyone use unsweetened supplements? If so what brands, and how bad did it taste. I can only imagine what unsweetened whey taste like.

    So I will start this off, I eat no sugar except lactose from dairy and natural sugar in fruits. I sweeten my coffee with sweet and low or splenda and all of my supplements use sucralose.

    Any idea which of these is best for you... I mean least detrimental to my health?


    So let me know what u r using and what you think is best if you are on a cutting diet.
  • Posted by a hidden member.
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    Jun 09, 2011 7:36 PM GMT
    Try stevia. The natural kind, not the Truvia or PureVia kind.
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    Jun 09, 2011 7:38 PM GMT
    I didn't really Like the taste of stevia. Is it really any better than other sweeteners?
  • JP85257

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    Jun 09, 2011 7:39 PM GMT
    My friends sister is a chemist and told us that Splenda is basically a molecule away from being anti-freeze. So ICK!!!
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    Jun 09, 2011 7:40 PM GMT
    I recently switched to agave nectar (light). Tried it once and loved it.
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    Jun 09, 2011 7:47 PM GMT
    I like sugar in the raw and honey on occasions. Hasn't harmed me yet. I'm 66 and in very good health.
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    Jun 09, 2011 7:50 PM GMT
    I too have tried agave, that is until I read about fructose and how high amounts are correlated with many diseases. Additionally fructose can only b broken down by the liver and if your liver glycogen is full, the rest has no where to go but body fat since your muscles won't absorb fructose. Agave is almost all fructose. By comparison fruit the main fructose culprit in natural foods are never even close to 25%. In fact some fruits have less than 5%

    I am already on vitamins, protein shakes, cla, a nitrous sup and fish oil and don't wanna put any extra strain on my liver.
  • Poolboy44

    Posts: 54

    Jun 09, 2011 9:10 PM GMT
    Yeah, I need to figure out what to put in my coffee. I can take it without milk, but I need it to be a little bit less bitter than straight up black.

    What would be good to use to sweeten coffee?
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    Jun 09, 2011 9:17 PM GMT
    In coffee, I live Truvia or a dash of Stevia plant. Since its a leaf and not glucose it doesn't have the effect of a sugar.

    Otherwise, I like to use honey in the RAW as a sweetener. It has properties that are great for soothing the stomach, as well as being great for cuts and scrapes too. It healed a cracked lip in 24 hours.
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    Jun 09, 2011 9:23 PM GMT
    I use cane sugar at home.
  • Posted by a hidden member.
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    Jun 09, 2011 9:24 PM GMT
    Sorry I love Coke-Zero, I'll keep the aspartame icon_razz.gif
  • Posted by a hidden member.
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    Jun 09, 2011 9:27 PM GMT
    If it actually needs to be sweetened, sugar or honey. I'd be willing to give Stevia a try though.
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    Jun 09, 2011 9:39 PM GMT
    JP85257 saidMy friends sister is a chemist and told us that Splenda is basically a molecule away from being anti-freeze. So ICK!!!


    Being a molecule away could give you any particle you can imagine, lol. Maybe you meant atom.
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    Jun 09, 2011 10:04 PM GMT
    I have 3 beehives, so I get about 6 gallons of honey per year. I use a bit in my coffee... and in my breads in place of sugar. I also keep Stevia on hand just for something different occasionally.
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    Jun 09, 2011 10:22 PM GMT
    wolverinecub86 saidI didn't really Like the taste of stevia. Is it really any better than other sweeteners?



    Just allow some time to become accustomed to the taste of stevia. Most people that are regular users of aspartame or saccharin at first probably thought the taste of those was something they would never grow to accept. And speaking of the artificial sweetener saccharin, it's danger was probably overstated.
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    Jun 09, 2011 10:22 PM GMT
    adam228 saidSorry I love Coke-Zero, I'll keep the aspartame icon_razz.gif


    This!

    And since I haven't done the research yet, what is the big deal about aspartame, especially since it is in just about everything on the market? And Splenda is just too damned expensive comparably speaking in my market area.
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    Jun 09, 2011 10:33 PM GMT
    JP85257 saidMy friends sister is a chemist and told us that Splenda is basically a molecule away from being anti-freeze. So ICK!!!


    Obviously not a very good chemist...

    100px-Ethylene_glycol_chemical_structure

    Ethylene glycol ( anti-freeze)

    200px-Sucralose2.svg.png

    Sucralose (splenda)


    She's misquoting

    miralax.jpg

    The common quote is that Mirilax or Movicol poly-ethylene glycol (osmotic laxative your mom probably fed you when you were backed up as a kid) and a lot of particularly older people buy in bulk at costco to treat IBS is the polymer of antifreeze. So it is literally one molecule away from antifreeze

    and it's perfectly safe too icon_rolleyes.gif
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    Jun 09, 2011 10:39 PM GMT
    Popularity does not = safety. Asbestos was popular, as was Teflon for cooking only a couple of years ago. Considering sweeteners are something that we ingest I err on the side of caution and just avoid eating man made chemicals as much as possible. No reason to wait for the shoe to drop on one of these artificial concoctions. ;)
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    Jun 09, 2011 10:57 PM GMT
    <3 Splenda

    I don't care if it causes cancer
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    Jun 10, 2011 12:11 AM GMT
    wow I go to the gym, come back and there's a ton of good info. It seems like a lot of you are as confused as I am about which sweeteners are best, either that or you have already chosen a preferred sweetener (whether it be natural or man made).

    I will give stevia a try, but I don't know.... it has a weird taste compared to what I am used to, sweet n low and splenda. Also I am a little wary of stevia being considered better because it comes from a leaf instead of a chemical reaction. Having taken many biology, and neuroscience classes in college, I know that natural doesn't mean better for you. In fact natural products can be very dangerous due to the many different alkaloids (molecules that are chemically very similar to the active ingredient) that are produced in plants. Often times only the active or listed ingredient is tested and the other alkaloids have unknown affects on the body. Now I do not know if this is the case for stevia, but I guess I have more research to do.

    It seems like there is really no good answer because natural sweeteners are bad for spiking blood sugar (a real problem if you are cutting), but at least your body knows how to handle sugar. And artificial sweeteners are calorie free, have no impact on blood sugar, but your body is like WTF is this crap?!?!?!

    So followup question: Has anyone been able to cut successfully to get a six pack while using natural sweeteners (sugar/honey/ect.)? I am sure there are a few genetically gifted people in here, and maybe for hard-gainers this isn't even an issue. But for the average guy, it seems like we have to decide which is the lesser of 2 evils. So please let me know if you have successfully done this and if so, what type of body you started with (naturally skinny, naturally heavy or average).

    Thanks
  • JP85257

    Posts: 3284

    Jun 10, 2011 7:52 PM GMT
    MsclDrew said
    JP85257 saidMy friends sister is a chemist and told us that Splenda is basically a molecule away from being anti-freeze. So ICK!!!


    Obviously not a very good chemist...

    100px-Ethylene_glycol_chemical_structure

    Ethylene glycol ( anti-freeze)

    200px-Sucralose2.svg.png

    Sucralose (splenda)


    She's misquoting

    miralax.jpg

    The common quote is that Mirilax or Movicol poly-ethylene glycol (osmotic laxative your mom probably fed you when you were backed up as a kid) and a lot of particularly older people buy in bulk at costco to treat IBS is the polymer of antifreeze. So it is literally one molecule away from antifreeze

    and it's perfectly safe too icon_rolleyes.gif

    Because you have a masters in chemistry...Ok. Thanks for the input.
  • Posted by a hidden member.
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    Jun 10, 2011 10:29 PM GMT
    JP85257 said

    Because you have a masters in chemistry...Ok. Thanks for the input.


    Nope...Chem 101
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    Jul 13, 2011 11:50 PM GMT
    JP85257 saidMy friends sister is a chemist and told us that Splenda is basically a molecule away from being anti-freeze. So ICK!!!


    that general idea is true of many things we ingest. tell your sister scare tactics are not very scientific. icon_smile.gif
  • austex85

    Posts: 572

    Jul 14, 2011 12:49 AM GMT
    hmm...i don't really notice any particular taste to stevia

    then again, i've only had it in Zevia Ginger Ale
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    Jul 14, 2011 12:52 AM GMT
    When I use stevia (the pure white extract sold in health food stores, not the stuff with bulking agents that make it spoonable), I use it along with a small amount of real sweetener, like maple syrup. That tastes better than pure stevia.