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TOPIC: Stevia v Xylitol

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May 11, 2013 10:53 AM
I just tried Stevia for the first time and really don't like it! Tastes too much like aspartame! BLECH! Read on one site that xylitol may be a better option as a natural sweetener and perhaps more like real sugar? Any thoughts??
May 11, 2013 11:22 AM
I've been using xylitol. I like it but don't use huge amounts- a small teaspoon to sweeten porridge, cocoa or yoghurt. It's much sweeter than sugar but tastes similar I think.
May 11, 2013 11:55 AM
I can't stand the taste of Stevia, and I find that Xylitol has no taste.
May 11, 2013 12:20 PM
Don't always believe what you read online. Natural doesn't always mean better.

Many people have issues with xylitol. If you don't, use that.

Use any sweetener you like.
May 11, 2013 12:30 PM
I hated Stevia; have been having good luck with Truvia, made from the sweetest part of the stevia plant and also mixed with a sugar alcohol. But I don't use a lot of it, only occasionally. There have been some issues found with possible bloating etc.
May 11, 2013 12:42 PM
Why are you using artificial sweeteners? If it's in tea or coffee, a tsp of sugar is only 15 calories. Personally, I don't like any artificial sweeteners, but I can put up with xylitol in Trident.
May 11, 2013 3:57 PM
I wanted an option for baking... Stevia definitely not it!
May 11, 2013 5:45 PM
The body doesn't absorb xylitol well so it can give you diarrhoea (and gas!). It's basically trial and error to figure out how much is too much.

I agree that stevia has an unusual taste. I use something that we have in Australia called Smart Sugar. It's cane sugar supplemented with stevia so that it's twice as sweet yet still tastes like sugar. If the xylitol causes problems, perhaps you could halve the sugar and supplement with stevia to see how the taste goes.
May 11, 2013 5:53 PM

I wanted an option for baking... Stevia definitely not it!

I've used stevia in fruit crisps and in place of white sugar if for baking if it has a fruit content, but not for brown. For brown sugar, if not using organic I'll use pure maple syrup and then up the dry ingredients a bit to help with the lack of bulk provided by the sugar.

Generally I prefer to use organic sugar because at least then I know what I'm getting.

Stevia pairs well with fruits, but find it too strong for a lot of other things.
May 11, 2013 5:57 PM
I grow my own stevia plant which tastes much better and I just puree it into the liquid. Works well with muffins and more cake type cookies
May 11, 2013 6:04 PM
I wish I could grow things. I have a black thumb (and 9 other digits). I do have one plant and I'm always excited every day that it's not dead yet. It looks like Charlie Brown's Christmas tree, but it lives! It's ALIVE!
May 11, 2013 6:09 PM
I like Truvia. Sweet n' Low was making my fibro flares worse I found. There's also honey and maple syrup to substitute in baking.
May 18, 2013 4:45 PM
i have never used xylitol, but i do use stevia with my decafe tea everyday i like it :)
May 19, 2013 1:05 AM
I was looking at getting Xylitol as I think stevia is disgusting! I can't use equal anymore because I can't stand the taste of that either. I've heard splenda (I think that is what it is) is better. I have cut back on my coffee's which is what I have the sugar for OR if I have weetbix/porridge I need sugar. Other than that I can survive. I can't do without my coffee's though.


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