No sweeteners at all, anybody else?

(back and doublin' down) #62

tons. I found this one on the fly…image

(icky) #63

Ohhhhhhhhh :star_struck:

I did not know that…! :+1:t3:

Does anyone know of really good overviews showing the insulin repsonses to sweeteners (more than those 4?)

(icky) #64

I found a chart on DiabetesCouncil.com showing some sweeteners in relation to sugar.

Is the blood glucose they are showing basically the same thing as the insulin response, or NOT?

Or is the blood glucose just a measure of the glycaemic index again?

grafik

(icky) #65

I found the study that your graph is from:

It seems to have been discussed on the forum before:

(icky) #66

In that other thread, someone who sounds pretty knowledgeable said:

So that means it’s good, right? That both Stevia and Aspartame had good results re glucose and insulin response…?

(Brian) #67

Haven’t tried it yet but want to at some point. My sister-in-law had a stevia plant in her herb garden a few years ago. Interesting, but we never had time to do much with it.

(Robert C) #68

Did not read all up to here.
Want sweet out of my life pretty much (as of now) after several fasts (which ended with fat cravings instead of sweet cravings).

(Karen) #69

I want to see one for sucralose. Not powdered splenda. It has other unwanted sugars. Splenda zero is pretty free.

K

(mole person) #70

I won’t touch any of them and for multiple reasons, but mainly because we just have no idea what they do to our metabolism ultimately. Jason Fung’s clinic strongly recommends letting them go, and my gut tells me they know what they are talking about. I don’t deny myself entirely. I’ll have a bit of something sweet from time to time, but it’s always a natural sugar and it’s pretty rare and usually only minutely sweet. But the thing is, my tastes have changed. 85% chocolate used to seem bitter to me, now it seems like heaven.

On the topic of recipes and such without artificial sweeteners, does anyone here have a good keto BBQ sauce that doesn’t use any?

(CJ Young) #71

I made some ribs that I used a dry rub on and I think that might be the way forward. A little bit of carbs in dried onion and garlic but overall nominal. Just don’t use a sugar rub and you’ll get all that delicious flavor without adding all that sweet.

(Karen) #72

No bbq sauce but I bought a sugar free rub that’s quite nice.

K

(icky) #73

When I started Keto about 12 weeks ago, I was quite interested in the questions of “what are good/ acceptable sweeteners?” and “what sweeteners should I use?”

Now, 12 weeks in, I’ve pretty much stopped caring about “sweet” tastes.

After a few weeks of not getting any sweetness, it seems my brain has gone “Okay, yah, whatever… meh”

I’ve completely stopped thinking about sweetener questions and have not bought or tried any more types.

If it changes again, that’s okay.

But right now my brain is “Sweetness - what’s that again?”

(Maggie C.) #74

Different brands of Erythritol have different tastes. The first Erythritol I bought tasted horrible and was made from corn. Now I buy Anthony’s Foods Erythritol made from non GMO cane sugar and it tastes like a mellow version of cane sugar. Over the months I’ve cut out Stevia (tho I’m sure diff brands have diff tastes) and just use Anthony’s Erythritol if I have need for sweet. I’m starting to take my coffee black now, which I never thought I would. With keto my taste changes quite a bit. Now the only thing I really crave is chicken wings covered in hot sauce. mmm

(CJ Young) #75

Yeah I find the longer I do Keto the less and less sugary stuff I have naturally. Now I always consider what is the highest quality Soppressata I can afford.