Thread: diet and sugar

splenda is a good one.I used it when i was cutting weight and it wont effect blood glucose levels.

problem with splenda is its now proven to help hold belly fat(and I'm a splendaholic) Truvia(stevia) is the only one with a glycemic index of 0 but it does take some getting used to....as soon as I came off splenda, the last of my fat seemed to fall off but my diet was was spot on too...good luck

What's the best sugar substitute?
In theory, the perfect product would have the sweetness of sugar without the hit to your waistline. Splenda, stevia, Sweet'N Low, and Equal are effectively zero calories, yet they're hundreds of times sweeter than sugar. By comparison, honey and agave are only slightly sweeter and are more caloric. So if your goal is weight loss, the first four win. As for which of those is best, only your tongue can tell. "People differ in their number of tastebuds," says Steven Witherly, Ph.D., a professor of food science at California State University at Northridge. "Supertasters are the most sensitive to sweet and bitter tastes and typically dislike fudge and broccoli; nontasters are the least sensitive, and normal tasters are in the middle." Use the menu above to find a match for your palate. Oh, and if you're worried about safety, research still hasn't proved that artificial sweeteners cause cancer in humans.

Stevia Origin: The dried leaves of a South American shrub Taste: Ultrasweet, with a licorice-like aftertaste for some people Best for: Nontasters

Aspartame (Equal, NutraSweet) Origin: Two amino acids combined with methyl ester Taste: Sugarlike, but with a faint bitter aftertaste Best for: Normal tasters and nontasters

Honey Origin: A fructose-glucose mix regurgitated by bees Taste: Varies depending on where it's harvested, but no aftertaste Best for: Everyone

Agave Origin: Nectar from the same Mexican cactus that yields tequila Taste: Light versions have a floral taste, while dark agave is more like molasses Best for: Everyone

Sucralose (Splenda) Origin: Chlorine atoms are substituted for hydrogen-oxygen groups in ordinary sugar Taste: The closest to sugar, with virtually no aftertaste Best for: Everyone, but especially supertasters

Saccharin (Sweet'N Low) Origin: Sulfur and other components combined in a chemically complex stew Taste: Cloyingly sweet; leaves a metallic aftertaste Best for: Nontasters

I believe Splenda is the lesser evil of the major sweeteners and Sweet'N Low is the evil (in terms of health), I don't think Aspartame is far behind.

I've been putting 1 pack of Splenda with 1 pack of raw sugar in my Grande coffee's. It's the closest I can get to real coffee taste. I've tried Stevia more than once, I want to puke every time.

Interesting about splenda and belly fat...I'll look further into that...