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  1. George Super BootCamps
    February 6, 2012 - 4:02 pm

    I will happily vouch that Stevia is massively sweeter than sugar.

    i bought 500g of it years ago, and still have over half left!

    It also has quite an acquired taste and ain’t great for sugar replacement when you are also using it for bulk in recipes. But I use it regularly to sweeten my protein shakes, and it does this job pretty well, especially now I’ve got used to the taste…

    Good post, keep up the good work,
    George Super Boot Camps

  2. John
    February 6, 2012 - 9:42 pm

    Good tips and information that I will pass along to my team! I totally agree the liquid stevia will last for a LONG time. Totally worth it. It works great to sweeten your coffee or tea as well!

  3. Bryton Zuelke
    February 7, 2012 - 10:22 am

    What about xylitol? You can use it to bake, and it does not have the after taste that stevia does . It also prevents bacteria in your mouth, it is now being used in many gums for that very reason.

  4. Scott
    February 7, 2012 - 11:38 am

    Stevia comes in two forms: brown liquid and white powder with different tastes. I strongly prefer the taste of the white powder, though it may be worth trying both to see which works best for you.

    Sugar alcohols e.g. xylitol are fine except for laxative effect. Truvia is sold in stores and is stevia + erythritol which is a sugar alcohol like xylitol except it is supposed to be free of laxative effects of xylitol.

  5. Dan
    February 7, 2012 - 12:36 pm

    I’m very surprised to see a fitness nutritionist suggest honey as a “Clean” alternative to sugar.

    Honey is almost 50% fructose. As most nutritionists should know – Fructose is not efficiently converted to energy. It will raise the insulin levels in the liver, without going through glycolysis, thus affecting insulin resistance. Honey is treated by your body no different then HCFS, and is made up of almost the same molecules, natural or not.

    That being said, Molases and Maple Syrup are much better choices if you really want to go “All-natural”

    I’m even surprised to see the “all-natural” fallacy being used on this blog. “all-natural” doesn’t necessary mean better. A sweetener like dextrose might be made in the lab – but your body can use it much better and more efficiently then almost any “natural” sugar

  6. ed
    February 7, 2012 - 9:01 pm

    I’m with Dan – I really wish we could get away from the term “natural”. “Natural” the way it’s used here effectively has no meaning, and certainly doesn’t indicate that something is necessarily healthier for you. The health effects of sucralose and aspartame have been far more extensively studied than the long-term health effects of stevia.

  7. eugene sedita
    February 8, 2012 - 2:04 am

    Opinions are like horse hockey, it’s all over the place. I would appreciate that when a person presents something as fact that he either tell the source of his information or tell his credentials. If it’s offered as opinion than everyone certainly has the right to his own. E.g. Stevia powder, Truvia, I don’t like the taste of it at all although sometimes if it’s hidden among other flavors it’s not bad but in coffee or tea, I’d rather take it straight. And, if it’s to be used in a recipe I’d try it out first before I gave it to guests.

  8. eugene sedita
    February 8, 2012 - 2:14 am

    Lastly, in my opinion, if you’re going to have a dessert once in a while then have it. What’s all this about jumping through hoops mixing different sweeteners to mask the flavor of others. I think that for the most part sugar is sugar, just eat it rarely. Really, when I want to make a treat, I go with the traditional recipes from the French, Italians, Greeks, etc. Just eat less and eat it on treat days unless you’re a baker or food scientist who can be bothered with all this? Basta…

  9. Fernando
    February 8, 2012 - 6:00 am

    Rather than using honey, syrups, agave that have been process in a factory use things like dates, coconut (the actual nut) blueberries, blackberries to sweet your dessert. Why people always think of a dessert has to be a cake, tart or an ice cream.. Thinking outside the box helps sometimes.. Get a coconut, crack it using your grip take the meat with your fingers (it is hard by the way) get some dates and couple of nuts mix it in a blender and Listo! There you have it an awesome dessert! It might be natural or not (I dont particularly care what terminology you want to use)but for sure non of the ingredients have visited the machinery in a factory! Enjoy it!

  10. Dan
    February 8, 2012 - 8:35 am


    The only qualification required to prove my statements is a grade 12 education, with courses in chemistry.

    If you need a source, search Wikepedia or any science book for the word “Fructose”.

    And here’s the MULTIPLE sources on aspartame. As for other artificial sweeteners – there have been no studies yet to prove damage. The only thing the natural movement has on it, is that it’s ‘not natural’.

    Now, as for your comment “Just have it”. That’s not an option for everybody. For me, and you – sure,I don’t mind. Try to tell a body builder who’s 3 weeks out from stage, and has been running a ketosis diet that he can “just have that piece of bakalava”.

  11. Evilcyber
    February 10, 2012 - 6:41 pm

    Table sugar and honey have the same caloric value. Both also mostly consist of simple carbohydrates.

    Therefore, while honey provides you with some vitamins and trace elements, using the same amount of it as you would use of sugar will bring you the same amount of calories.

  12. Tim Peirce
    February 13, 2012 - 10:30 am

    Thanks Cara. As a guy, I’m never going to bake any of this stuff. As a guy with a sweet tooth (right next to my fat tooth) Holy Smokes, that stuff looks great!! Thanks.

  13. Matt Stringer
    February 17, 2012 - 7:36 am

    Totally agree with Fernando here. Great recommendation too!

    As for the word “natural”, it of course gets thrown around and misused so companies can sell more products, but the discoveries in nutrition science over the past decade have shown pretty clearly that the more “natural” a food is (in the true sense), the better it is for you. Phytonutrients and their complex interactions, which mainly only take place in natural food form, for example.

    And that’s the case with honey, so I back up Cara (and Eric) on the suggestion of using it. I know about the fructose issues, but I think the cons are outweighed in the case of honey, when used in moderation.

    In fact, Mark Sisson just posted a pretty good article about whether using honey is a good decision. Here it is:

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