What is Hypoglycemia-low-blood-sugar
Hypoglycemia (hypoglycaemia in the UK) is a medical term referring to a pathologic state produced by a lower than normal amount of sugar (glucose) in the blood. The term hypoglycem...
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Truvia VS. Splenda |
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| Added by: | Britni | ||||
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i have found this new (i think its new!) sugar substitute called truvia. "Truvia sweetener is natural calorie-free sweetness. It is made with rebiana, the best tasting part of the stevia leaf-sweetness from nature." basically, unlike splenda, it isn't made from sugar, but it tastes sooo good. it comes in little packets (like what you buy splenda and sweet 'n low in) and you sprinkle it on coffee...strawberries..anything! my mom said that truvia is the only sweetener that doesn't cause cancer. the only downside is, you can't cook with truvia, or at least i don't think you can. but you should try it. trust me, you will love it!
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You can, indeed, cook/bake with Truvia (from the Stevia plant). I have a cookbook* I bought years ago that has many types of recipes using Stevia. I'll try to find it, and maybe can give some conversion help. Oh, you can also buy Stevia in a jar from Pilgrims Pride. For baking & cooking, this is much handier.
*I am a cookbook & recipe nut !! 
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OOPS!! That should be Puritan's Pride, at 1-800-645-1030 or www.Puritan.com
I use the Stevia Packets some of the time; however, for baking I use the bulk (8 oz. stevia powder) instead of having to open so many packets. Baked goods do not rise quite as much as when made with sugar, and do not brown quite as well. You need to test for "springiness" and/or use toothpick to test for doneness. The conversion rate is: 1 tsp extract = 1 cup sugar 1/4 tsp extract = 1 Tbsp sugar The cookbook I have is: The Stevia Cookbook by Sahelian & Gates (Avery) I hope this is of help to someone.
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Stevia has been around forever, but not approved by the FDA. Right after the FDA approved Stevia as an acceptable sweetener, all the Soda companies started scrambling to patent their version to keep people addicted to soda. Coca-Cola and Cargill beat everyone to the punch with Truvia. Pepsi has their own patented name. You are about to see a tidal wave of Stevia sweetened sodas, ice cream, and all other products that Americans crave. I used to buy generic Stevia from vitamin and health food stores before the FDA approval. Same thing is happening with Agave Nectar. Food Companies have to keep people eating sweets, drinking sodas, and buying those trash-can sized coffee drinks with whipped cream!!!!
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I have a correction on the conversion rate for using Stevia in recipes. My cookbook was copyright in 1999, and apparently they were not using maltodextrin in the product then, and you used much smaller amounts. I called Puritan's Pride to ask about conversion rate, and they said:
1 Tbsp Stevia = 4 Tbsp Sugar 1/4 tsp Stevia = 1 tsp sugar 1/4 cup Stevia = 1 cup sugar In other words, 1/4 as much Stevia as sugar called for in recipe. I feel sure you could call the makers of Truvia and find out if it is the same. You might even ask if they have any recipes available.
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Go to http://www.truvia.com/recipes/bake... and you'll find baking & cooking recipes as well as a conversion chart for Truvia.
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Does anyone else find Stevia to be very bitter? I first heard of it several years ago and bought a ton at a health food store but it was so bitter I can't use it. Is it just me? Maybe there's some weird chemical reaction for me but not others?
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I tried Truvia a couple of months ago and found the taste odd as well. I couldn't stand it and returned it to the grocery store - something never do.
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