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Stevia sweetener
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Prof Trevor Marshall
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 Posted: Tue Apr 21st, 2009 20:52

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Stevia sweetener has always been an enigma for me, as I couldn't really find any brand which tasted good both in my hot tea and chocolate. 'Super Stevia' liquid came closest for chocolate, but it changed the taste of my tea.

A new brand has appeared on my local supermarket shelves, "Stevia in the raw," $3.50 per box of 50 packets.

http://www.steviaextractintheraw.com/

Containing dextrose, it is not pure Stevia extract, but it does the job of sweetening drinks very well, without any (significant ) added calories. Indeed, half a packet seems plenty for standard size teacups.
 
Especially since there seems to now be a cloud hanging over Splenda, I suggest you give 'Stevia in the raw' a try :):)
 

Freddie Ash
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 Posted: Wed Apr 22nd, 2009 04:13

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HI ALL

This is Fred in WV.  Not too long ago I switched from Splenda to TRUVIA.  It tasted better than the other form of Stevia, ONLY SWEET at Krogers.  I got my Truvia at Walmart, 80 packets for $6.12 or 40 for $3.68.

The Truvia does not taste like I described as leafey at the Autoimmune Support Group meetings. I think it is the best I have found for me.  Thanks Dr Marshall for the info.

Remember, we are all in this together and I am pulling for us.

Your friend in Sarcoidosis

Freddie



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Wojta
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 Posted: Wed Apr 22nd, 2009 04:43

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Especially since there seems to now be a cloud hanging over Splenda, I suggest you give 'Stevia in the raw' a try

Hello Dr.Marshall,
may I ask what is this cloud over Splenda? I started using it (although very occassionally - max. 2-3 pills per week) after recommendation on this site, so is there something bad about it? Should I try to get Stevia for my low-carb diet instead of Splenda?
Thank you.





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 Posted: Wed Apr 22nd, 2009 12:06

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Hmmm...splenda has always affected my stomach/intestines just like the rest of the fake sugars, though, I can use just a smidgen without complaint in black tea (unlike the others). 

I've found just a few drops of liquid stevia good in green tea (but not black) cold or hot and in hot or cold tea made from ginger and lime juice.  I found that I started off with more drops and disliking the taste and being able to wean down to fewer drops and liking the taste more as my body adjusted to less sweet.

Stevia in the raw sounds interesting; Stevia packets that I tasted in the past were down right disgusting and thrown out without more than one trial.  Thanks for the link and tip!!!

Claire



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Sondles
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 Posted: Fri May 1st, 2009 01:01

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What "cloud over splenda"?



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Prof Trevor Marshall
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 Posted: Fri May 1st, 2009 02:05

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It changed the expression of CYP3A4 in mice:

http://www.ncbi.nlm.nih.gov/pubmed/18800291
 
In mice, but still hard to discount. A well performed study, as far as I can tell from the text :)
 
(CYP3A4 is a key enzyme in the immune system -> it is in my Bioessay Figure 1:))

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 Posted: Fri May 1st, 2009 07:23

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Thank you Dr. Marshall>

Sondles



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Cynthia S
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 Posted: Sat May 2nd, 2009 07:39

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Is there anything in these investigations,

http://www.ncbi.nlm.nih.gov/pubmed/18800291

 that would give a clue as to why Splenda is very effective in raising my blood sugar?  Cynthia



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 Posted: Wed May 6th, 2009 05:04

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Is it reco'd now that we not use Splenda? I've been drinking quite a bit of diet soda sweetened with it(100-120 oz soda daily),without noticing any side effects at all.I feel better drinking soda with Splenda than I do with Nutrasweet,FWIW and it tastes so much better too.



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Prof Trevor Marshall
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 Posted: Wed May 6th, 2009 06:52

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Sam,
Splenda is OK in moderation, such as in  the amounts you would get in soda. Do try the 'Stevia in the Raw' though, it is pretty good :)
 

Barney
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 Posted: Wed May 6th, 2009 10:15

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QUILLAIA, is one of the ingredients in diet MUG root beer. I looked it up and it is from the bark of the soapbark tree. I researched it a little to find that too much of this can cause liver damage. How much is too much?

It is hard to find sodas here with Spenda in them so I do drink some nutrasweet ones but they have started adding accesumfame K, so do not know how much nutrasweet is now in them.

When I moved to Deming 14yrs ago, you could by accesumfame K in our local grocery but since the 'big boys' have started using it, I can not find it. It does really sweeten stuff and there was no aftertaste. I looked it up too, but don't remember what it said it was made from.

I stick by my old standbys....sweet/low and stevia together, always sweet, never bitter....been doing this for several years now, I always worry about my 1 kidney with this stuff.

I tried the new Truvia, but wasn't too impressed.

HANG IN THERE, WE WILL MAKE IT!!!BARNEY:D



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Prof Trevor Marshall
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 Posted: Wed May 6th, 2009 10:35

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Barney,
A box of "Stevia in the Raw" is winging its way to you :):) Watch your mailbox :)
 

Barney
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 Posted: Wed May 6th, 2009 12:11

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Very sweet of you Trevor. THANKS!!!

HANG IN THERE, WE WILL MAKE IT!!!BARNEY:D



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Cynthia S
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 Posted: Wed May 6th, 2009 16:13

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Both my significant other and I can get some pretty bad flatulence from acesulfame potassium.  I have noticed less of this effect lately, but I am not sure if I am changing, or manufacturers are using it in smaller quantities.  Cynthia



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Prof Trevor Marshall
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 Posted: Wed Aug 19th, 2009 19:15

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Interesting new article on the ACS website showing the use of array technology to distinguish sweeteners.

The diagram at:

http://web.1.c2.audiovideoweb.com/1c2web3536/Sweetenerdetector.jpg
 
shows that Stevia has little in common with other sweeteners, which is kinda interesting.
 
 

Joyful
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 Posted: Wed Aug 19th, 2009 21:44

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I'm not sure what the dots all mean, but it seems to have a very light "footprint" that most closely matches the refined "Domino Sugar" pattern.



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Prof Trevor Marshall
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 Posted: Thu Aug 20th, 2009 04:16

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Right, except for the bright green sucrose spot :) :) Maybe somebody could grab the fulltext for me and look into what substances give rise to those dots. I am busy on other stuff at the moment :X
 

Barney
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 Posted: Thu Aug 20th, 2009 07:29

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Trevor,

Since I have been an avid user of Stevia and Sweet and Low, and have tried all of the others, I sent the test people an email asking for clarification of the different colors of dots/what they mean.

Will advise when I get answer.

HANG IN THERE, WE WILL MAKE IT!!!!BARNEY:D



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Cynthia S
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 Posted: Thu Aug 20th, 2009 09:02

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This is a case where common use could possibly change food as we know it.  If they miss a few subtle/low concentration chemicals, these chemicals would soon be ignored, and all foods would start to taste standardized, much as we would expect if food was created synthetically.  An example might be vanillin, a synthetic vanilla, where all vanillin tastes the same, but real vanilla has the possibility of being from different species of the Vanilla orchid plant (orchids are my interest), or from different locals with variations in climate/soil/humidity.  Cynthia 



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Joyful
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 Posted: Thu Aug 20th, 2009 17:30

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Cynthia,

That is an interesting comment.

I love organic vanilla extract. Tastes 'right' to me.

And, if I had a serious weakness, it would be for the particular type of cinnamon (makara) used to make Cinnabon rolls (good thing I don't visit the malls where they have their stores, I'd be filling my face with them every time).



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