Diet doctor has a list of sweeteners rating their impact on blood sugar. I have been a splenda gal myself but after reading this I may try Erythotol. Any hints from those who use it?
Patti
Artificial sweeteners diet doctor
Patti2008
#1
janknitz
(jketoscribe)
#2
I use erythritol about 90% of the time when I use a sweetener, and really like it. As the article pointed out, it is less sweet than sugar so you may need to use more, but I try to use less to minimize my use of sweeteners in general.
To me it has no aftertaste or GI effects. It does have a slight cooling effect on the tongue (like a mint) but most of the time I don’t even notice it at all. My kids complain a lot about the cooling effect if I sneak it into something I make for them, though.
The one problem with erythritol is that it tends to re-crystalize when used in wet foods. So it’s fine in dry foods like cakes or cookies or something you are going to eat right away. But when I’ve used it in wet things like keto custards, keto cheesecake, keto fudge, etc, it turns back into crystals overnight and makes your food crunchy. Nothing like crunchy custard, yum, yum!
Instead I use Xylitol for wet foods that won’t be consumed right away. (I know it sounds like I eat a lot of keto treats. I really DO NOT, but I’ve been keto for 6 years so over all this time I have made some keto treats occasionally!)
Erythritol is usually made from corn. Corn in this country is almost all GMO and loaded with pesticides, so be sure you buy an organic brand if you care about that.
I buy Now Foods Organic. It runs about $8 a pound at a local vitamin store (or you can buy it online). The expense is another reason I tend to use it sparingly! I don’t eat a lot of sweet treats.