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Thread: Stevia

  1. #1
    adiabic Guest

    Default Stevia

    I found a Stevia product, called 'Natrena Stevia'.
    Now this sounds like stevia, as in 0 calories en GI = 0, but when I read
    the ingredients, I saw there's 97% carbohydrates in it as 'Maltodextrin'.
    So what is the resulting GI compared to using the same amount of table
    sugar (sucrose)?

    I tried to find out and read
    http://www.pcosupport.org/newsletter...le121008-3.php
    which says the GI of maltodextrin is between 106 and 136.
    Now this 'Natrena Stevia' says on the label that for every weight of
    sugar, one needs 1/8th of 'Natrena Stevia', which, I think, makes the GI
    of this product effectively ranging from 106/8=13 to 136/8=17 wheras the
    GI of table sugar (sucrose) is 65.

    This means only a factor of improvement between 3.8 and 5 which in my
    opinion is not very sensational. I mean, Stevia itself has GI = 0, so why
    did they ever mix the maltodextrin in?

    Bad move if you ask me.

  2. #2
    Robert Miles Guest

    Default Re: Stevia

    On Sunday, March 11, 2012 7:10:12 AM UTC-5, adiabic wrote:
    > I found a Stevia product, called 'Natrena Stevia'.
    > Now this sounds like stevia, as in 0 calories en GI = 0, but when I read
    > the ingredients, I saw there's 97% carbohydrates in it as 'Maltodextrin'.
    > So what is the resulting GI compared to using the same amount of table
    > sugar (sucrose)?
    >
    > I tried to find out and read
    > http://www.pcosupport.org/newsletter...le121008-3.php
    > which says the GI of maltodextrin is between 106 and 136.
    > Now this 'Natrena Stevia' says on the label that for every weight of
    > sugar, one needs 1/8th of 'Natrena Stevia', which, I think, makes the GI
    > of this product effectively ranging from 106/8=13 to 136/8=17 wheras the
    > GI of table sugar (sucrose) is 65.
    >
    > This means only a factor of improvement between 3.8 and 5 which in my
    > opinion is not very sensational. I mean, Stevia itself has GI = 0, so why
    > did they ever mix the maltodextrin in?
    >
    > Bad move if you ask me.


    They needed to put SOMETHING in to make it granular, and to make it occupy about the same space as the sugar it replaces. I agree that maltodextrin was not a very good choice of what to put in.

  3. #3
    adiabic Guest

    Default Re: Stevia

    On Sun, 11 Mar 2012 06:46:52 -0700, Robert Miles wrote:

    > On Sunday, March 11, 2012 7:10:12 AM UTC-5, adiabic wrote:
    >> I found a Stevia product, called 'Natrena Stevia'.
    >> Now this sounds like stevia, as in 0 calories en GI = 0, but when I
    >> read the ingredients, I saw there's 97% carbohydrates in it as
    >> 'Maltodextrin'.
    >> So what is the resulting GI compared to using the same amount of table
    >> sugar (sucrose)?
    >>
    >> I tried to find out and read
    >> http://www.pcosupport.org/newsletter...le121008-3.php which
    >> says the GI of maltodextrin is between 106 and 136.
    >> Now this 'Natrena Stevia' says on the label that for every weight of
    >> sugar, one needs 1/8th of 'Natrena Stevia', which, I think, makes the
    >> GI of this product effectively ranging from 106/8=13 to 136/8=17 wheras
    >> the GI of table sugar (sucrose) is 65.
    >>
    >> This means only a factor of improvement between 3.8 and 5 which in my
    >> opinion is not very sensational. I mean, Stevia itself has GI = 0, so
    >> why did they ever mix the maltodextrin in?
    >>
    >> Bad move if you ask me.

    >
    > They needed to put SOMETHING in to make it granular, and to make it
    > occupy about the same space as the sugar it replaces. I agree that
    > maltodextrin was not a very good choice of what to put in.


    Wasn't it better to make drops then? Something like: "Every drop is
    equivalent to 1 teaspoon sugar.
    By the way, I didn't buy it, do you know if they have solved the
    'licorice taste' problem?

  4. #4
    Evelyn Guest

    Default Re: Stevia

    On 11 Mar 2012 14:37:17 GMT, adiabic <[email protected]> wrote:

    >On Sun, 11 Mar 2012 06:46:52 -0700, Robert Miles wrote:
    >
    >> On Sunday, March 11, 2012 7:10:12 AM UTC-5, adiabic wrote:
    >>> I found a Stevia product, called 'Natrena Stevia'.
    >>> Now this sounds like stevia, as in 0 calories en GI = 0, but when I
    >>> read the ingredients, I saw there's 97% carbohydrates in it as
    >>> 'Maltodextrin'.
    >>> So what is the resulting GI compared to using the same amount of table
    >>> sugar (sucrose)?
    >>>
    >>> I tried to find out and read
    >>> http://www.pcosupport.org/newsletter...le121008-3.php which
    >>> says the GI of maltodextrin is between 106 and 136.
    >>> Now this 'Natrena Stevia' says on the label that for every weight of
    >>> sugar, one needs 1/8th of 'Natrena Stevia', which, I think, makes the
    >>> GI of this product effectively ranging from 106/8=13 to 136/8=17 wheras
    >>> the GI of table sugar (sucrose) is 65.
    >>>
    >>> This means only a factor of improvement between 3.8 and 5 which in my
    >>> opinion is not very sensational. I mean, Stevia itself has GI = 0, so
    >>> why did they ever mix the maltodextrin in?
    >>>
    >>> Bad move if you ask me.

    >>
    >> They needed to put SOMETHING in to make it granular, and to make it
    >> occupy about the same space as the sugar it replaces. I agree that
    >> maltodextrin was not a very good choice of what to put in.

    >
    >Wasn't it better to make drops then? Something like: "Every drop is
    >equivalent to 1 teaspoon sugar.
    >By the way, I didn't buy it, do you know if they have solved the
    >'licorice taste' problem?



    You can get it in a health food store in a tincture form.

    I absolutely hate the taste. If I must use a sweetener I use Splenda.
    Evelyn

  5. #5
    Cheri Guest

    Default Re: Stevia

    "adiabic" <[email protected]> wrote in message
    news:4f5cb89c$0$28645$[email protected] .com...
    > On Sun, 11 Mar 2012 06:46:52 -0700, Robert Miles wrote:
    >
    >> On Sunday, March 11, 2012 7:10:12 AM UTC-5, adiabic wrote:
    >>> I found a Stevia product, called 'Natrena Stevia'.
    >>> Now this sounds like stevia, as in 0 calories en GI = 0, but when I
    >>> read the ingredients, I saw there's 97% carbohydrates in it as
    >>> 'Maltodextrin'.
    >>> So what is the resulting GI compared to using the same amount of table
    >>> sugar (sucrose)?
    >>>
    >>> I tried to find out and read
    >>> http://www.pcosupport.org/newsletter...le121008-3.php which
    >>> says the GI of maltodextrin is between 106 and 136.
    >>> Now this 'Natrena Stevia' says on the label that for every weight of
    >>> sugar, one needs 1/8th of 'Natrena Stevia', which, I think, makes the
    >>> GI of this product effectively ranging from 106/8=13 to 136/8=17 wheras
    >>> the GI of table sugar (sucrose) is 65.
    >>>
    >>> This means only a factor of improvement between 3.8 and 5 which in my
    >>> opinion is not very sensational. I mean, Stevia itself has GI = 0, so
    >>> why did they ever mix the maltodextrin in?
    >>>
    >>> Bad move if you ask me.

    >>
    >> They needed to put SOMETHING in to make it granular, and to make it
    >> occupy about the same space as the sugar it replaces. I agree that
    >> maltodextrin was not a very good choice of what to put in.

    >
    > Wasn't it better to make drops then? Something like: "Every drop is
    > equivalent to 1 teaspoon sugar.
    > By the way, I didn't buy it, do you know if they have solved the
    > 'licorice taste' problem?


    I have the liquid Stevia and that has no licorice taste or aftertaste, but
    some of the older versions of the packets used to, don't know about them now
    though.

    Cheri



  6. #6
    Cheri Guest

    Default Re: Stevia

    "Evelyn" <[email protected]> wrote in message
    news:[email protected]..
    > On 11 Mar 2012 14:37:17 GMT, adiabic <[email protected]> wrote:
    >
    >>On Sun, 11 Mar 2012 06:46:52 -0700, Robert Miles wrote:
    >>
    >>> On Sunday, March 11, 2012 7:10:12 AM UTC-5, adiabic wrote:
    >>>> I found a Stevia product, called 'Natrena Stevia'.
    >>>> Now this sounds like stevia, as in 0 calories en GI = 0, but when I
    >>>> read the ingredients, I saw there's 97% carbohydrates in it as
    >>>> 'Maltodextrin'.
    >>>> So what is the resulting GI compared to using the same amount of table
    >>>> sugar (sucrose)?
    >>>>
    >>>> I tried to find out and read
    >>>> http://www.pcosupport.org/newsletter...le121008-3.php which
    >>>> says the GI of maltodextrin is between 106 and 136.
    >>>> Now this 'Natrena Stevia' says on the label that for every weight of
    >>>> sugar, one needs 1/8th of 'Natrena Stevia', which, I think, makes the
    >>>> GI of this product effectively ranging from 106/8=13 to 136/8=17 wheras
    >>>> the GI of table sugar (sucrose) is 65.
    >>>>
    >>>> This means only a factor of improvement between 3.8 and 5 which in my
    >>>> opinion is not very sensational. I mean, Stevia itself has GI = 0, so
    >>>> why did they ever mix the maltodextrin in?
    >>>>
    >>>> Bad move if you ask me.
    >>>
    >>> They needed to put SOMETHING in to make it granular, and to make it
    >>> occupy about the same space as the sugar it replaces. I agree that
    >>> maltodextrin was not a very good choice of what to put in.

    >>
    >>Wasn't it better to make drops then? Something like: "Every drop is
    >>equivalent to 1 teaspoon sugar.
    >>By the way, I didn't buy it, do you know if they have solved the
    >>'licorice taste' problem?

    >
    >
    > You can get it in a health food store in a tincture form.
    >
    > I absolutely hate the taste. If I must use a sweetener I use Splenda.
    > Evelyn


    I don't find the liquid to have a taste at all, just sweetness, but everyone
    varies and I used to hate the powdered Stevia. Splenda leaves a really nasty
    aftertaste to me, so I use Nutra-Sweet powder, and Sweetz-Free for cooking.
    However, I'm finding that the Sweetz-Free is starting to have a bit of an
    aftertaste too. I imagine tastes change or something.

    Cheri



  7. #7
    KROM Guest

    Default Re: Stevia

    every stevia product I see is like one percent stevia and 90 percent
    erythritol or xlitol and the rest fillers so I see no point in it.

    KROM


    "adiabic" wrote in message
    news:4f5c9623$0$28675$[email protected] .com...

    I found a Stevia product, called 'Natrena Stevia'.
    Now this sounds like stevia, as in 0 calories en GI = 0, but when I read
    the ingredients, I saw there's 97% carbohydrates in it as 'Maltodextrin'.
    So what is the resulting GI compared to using the same amount of table
    sugar (sucrose)?

    I tried to find out and read
    http://www.pcosupport.org/newsletter...le121008-3.php
    which says the GI of maltodextrin is between 106 and 136.
    Now this 'Natrena Stevia' says on the label that for every weight of
    sugar, one needs 1/8th of 'Natrena Stevia', which, I think, makes the GI
    of this product effectively ranging from 106/8=13 to 136/8=17 wheras the
    GI of table sugar (sucrose) is 65.

    This means only a factor of improvement between 3.8 and 5 which in my
    opinion is not very sensational. I mean, Stevia itself has GI = 0, so why
    did they ever mix the maltodextrin in?

    Bad move if you ask me.


  8. #8
    adiabic Guest

    Default Re: Stevia

    On Sun, 11 Mar 2012 11:24:12 -0400, Evelyn wrote:

    > On 11 Mar 2012 14:37:17 GMT, adiabic <[email protected]> wrote:
    >
    >>On Sun, 11 Mar 2012 06:46:52 -0700, Robert Miles wrote:
    >>
    >>> On Sunday, March 11, 2012 7:10:12 AM UTC-5, adiabic wrote:
    >>>> I found a Stevia product, called 'Natrena Stevia'.
    >>>> Now this sounds like stevia, as in 0 calories en GI = 0, but when I
    >>>> read the ingredients, I saw there's 97% carbohydrates in it as
    >>>> 'Maltodextrin'.
    >>>> So what is the resulting GI compared to using the same amount of
    >>>> table sugar (sucrose)?
    >>>>
    >>>> I tried to find out and read
    >>>> http://www.pcosupport.org/newsletter...le121008-3.php
    >>>> which says the GI of maltodextrin is between 106 and 136.
    >>>> Now this 'Natrena Stevia' says on the label that for every weight of
    >>>> sugar, one needs 1/8th of 'Natrena Stevia', which, I think, makes the
    >>>> GI of this product effectively ranging from 106/8=13 to 136/8=17
    >>>> wheras the GI of table sugar (sucrose) is 65.
    >>>>
    >>>> This means only a factor of improvement between 3.8 and 5 which in my
    >>>> opinion is not very sensational. I mean, Stevia itself has GI = 0, so
    >>>> why did they ever mix the maltodextrin in?
    >>>>
    >>>> Bad move if you ask me.
    >>>
    >>> They needed to put SOMETHING in to make it granular, and to make it
    >>> occupy about the same space as the sugar it replaces. I agree that
    >>> maltodextrin was not a very good choice of what to put in.

    >>
    >>Wasn't it better to make drops then? Something like: "Every drop is
    >>equivalent to 1 teaspoon sugar.
    >>By the way, I didn't buy it, do you know if they have solved the
    >>'licorice taste' problem?

    >
    >
    > You can get it in a health food store in a tincture form.
    >
    > I absolutely hate the taste. If I must use a sweetener I use Splenda.
    > Evelyn


    Yes, I have that one. I've heard somewhere that 'the industry' has solved
    the (by refining) taste problem. That's why I was so interested in this
    'Nutrena Stevia', but also disappointed to learn that there's so much
    maltodextrin in it.

  9. #9
    adiabic Guest

    Default Re: Stevia

    On Sun, 11 Mar 2012 11:25:49 -0700, Cheri wrote:

    [snip>

    > I have the liquid Stevia and that has no licorice taste or aftertaste,
    > but some of the older versions of the packets used to, don't know about
    > them now though.
    >
    > Cheri


    That's good news. that you have found liquid Stevia with no aftertaste.
    Could you please tell me the brand so I can look for it?
    Thanks

  10. #10
    Cheri Guest

    Default Re: Stevia

    "adiabic" <[email protected]> wrote in message
    news:4f5d37a0$0$28649$[email protected] .com...
    > On Sun, 11 Mar 2012 11:25:49 -0700, Cheri wrote:
    >
    > [snip>
    >
    >> I have the liquid Stevia and that has no licorice taste or aftertaste,
    >> but some of the older versions of the packets used to, don't know about
    >> them now though.
    >>
    >> Cheri

    >
    > That's good news. that you have found liquid Stevia with no aftertaste.
    > Could you please tell me the brand so I can look for it?
    > Thanks


    Sure, it's "Wisdom of The Ancients" brand. I bought it at the health food
    store. It comes in a dropper bottle and lasts a long time.

    Cheri



  11. #11
    Evelyn Guest

    Default Re: Stevia

    On Sun, 11 Mar 2012 11:29:03 -0700, "Cheri" <[email protected]>
    wrote:

    >"Evelyn" <[email protected]> wrote in message
    >news:[email protected]. .
    >> On 11 Mar 2012 14:37:17 GMT, adiabic <[email protected]> wrote:
    >>
    >>>On Sun, 11 Mar 2012 06:46:52 -0700, Robert Miles wrote:
    >>>
    >>>> On Sunday, March 11, 2012 7:10:12 AM UTC-5, adiabic wrote:
    >>>>> I found a Stevia product, called 'Natrena Stevia'.
    >>>>> Now this sounds like stevia, as in 0 calories en GI = 0, but when I
    >>>>> read the ingredients, I saw there's 97% carbohydrates in it as
    >>>>> 'Maltodextrin'.
    >>>>> So what is the resulting GI compared to using the same amount of table
    >>>>> sugar (sucrose)?
    >>>>>
    >>>>> I tried to find out and read
    >>>>> http://www.pcosupport.org/newsletter...le121008-3.php which
    >>>>> says the GI of maltodextrin is between 106 and 136.
    >>>>> Now this 'Natrena Stevia' says on the label that for every weight of
    >>>>> sugar, one needs 1/8th of 'Natrena Stevia', which, I think, makes the
    >>>>> GI of this product effectively ranging from 106/8=13 to 136/8=17 wheras
    >>>>> the GI of table sugar (sucrose) is 65.
    >>>>>
    >>>>> This means only a factor of improvement between 3.8 and 5 which in my
    >>>>> opinion is not very sensational. I mean, Stevia itself has GI = 0, so
    >>>>> why did they ever mix the maltodextrin in?
    >>>>>
    >>>>> Bad move if you ask me.
    >>>>
    >>>> They needed to put SOMETHING in to make it granular, and to make it
    >>>> occupy about the same space as the sugar it replaces. I agree that
    >>>> maltodextrin was not a very good choice of what to put in.
    >>>
    >>>Wasn't it better to make drops then? Something like: "Every drop is
    >>>equivalent to 1 teaspoon sugar.
    >>>By the way, I didn't buy it, do you know if they have solved the
    >>>'licorice taste' problem?

    >>
    >>
    >> You can get it in a health food store in a tincture form.
    >>
    >> I absolutely hate the taste. If I must use a sweetener I use Splenda.
    >> Evelyn

    >
    >I don't find the liquid to have a taste at all, just sweetness, but everyone
    >varies and I used to hate the powdered Stevia. Splenda leaves a really nasty
    >aftertaste to me, so I use Nutra-Sweet powder, and Sweetz-Free for cooking.
    >However, I'm finding that the Sweetz-Free is starting to have a bit of an
    >aftertaste too. I imagine tastes change or something.
    >
    >Cheri



    Cheri, my brother cannot STAND the taste of Splenda either. I like it
    and find it has no aftertaste at all. But my brother is also used to
    using nutra-sweet (Equal) in soda, coffee, etc. It seems that the
    people who are used to the taste of Nutra sweet are the ones who most
    dislike the taste of Splenda.

    Strange... but it is that way.

    Evelyn

  12. #12
    Cheri Guest

    Default Re: Stevia

    "Evelyn" <[email protected]> wrote in message
    news:[email protected]..
    > On Sun, 11 Mar 2012 11:29:03 -0700, "Cheri" <[email protected]>
    > wrote:
    >
    >>"Evelyn" <[email protected]> wrote in message
    >>news:[email protected] ..
    >>> On 11 Mar 2012 14:37:17 GMT, adiabic <[email protected]> wrote:
    >>>
    >>>>On Sun, 11 Mar 2012 06:46:52 -0700, Robert Miles wrote:
    >>>>
    >>>>> On Sunday, March 11, 2012 7:10:12 AM UTC-5, adiabic wrote:
    >>>>>> I found a Stevia product, called 'Natrena Stevia'.
    >>>>>> Now this sounds like stevia, as in 0 calories en GI = 0, but when I
    >>>>>> read the ingredients, I saw there's 97% carbohydrates in it as
    >>>>>> 'Maltodextrin'.
    >>>>>> So what is the resulting GI compared to using the same amount of
    >>>>>> table
    >>>>>> sugar (sucrose)?
    >>>>>>
    >>>>>> I tried to find out and read
    >>>>>> http://www.pcosupport.org/newsletter...le121008-3.php
    >>>>>> which
    >>>>>> says the GI of maltodextrin is between 106 and 136.
    >>>>>> Now this 'Natrena Stevia' says on the label that for every weight of
    >>>>>> sugar, one needs 1/8th of 'Natrena Stevia', which, I think, makes the
    >>>>>> GI of this product effectively ranging from 106/8=13 to 136/8=17
    >>>>>> wheras
    >>>>>> the GI of table sugar (sucrose) is 65.
    >>>>>>
    >>>>>> This means only a factor of improvement between 3.8 and 5 which in my
    >>>>>> opinion is not very sensational. I mean, Stevia itself has GI = 0, so
    >>>>>> why did they ever mix the maltodextrin in?
    >>>>>>
    >>>>>> Bad move if you ask me.
    >>>>>
    >>>>> They needed to put SOMETHING in to make it granular, and to make it
    >>>>> occupy about the same space as the sugar it replaces. I agree that
    >>>>> maltodextrin was not a very good choice of what to put in.
    >>>>
    >>>>Wasn't it better to make drops then? Something like: "Every drop is
    >>>>equivalent to 1 teaspoon sugar.
    >>>>By the way, I didn't buy it, do you know if they have solved the
    >>>>'licorice taste' problem?
    >>>
    >>>
    >>> You can get it in a health food store in a tincture form.
    >>>
    >>> I absolutely hate the taste. If I must use a sweetener I use Splenda.
    >>> Evelyn

    >>
    >>I don't find the liquid to have a taste at all, just sweetness, but
    >>everyone
    >>varies and I used to hate the powdered Stevia. Splenda leaves a really
    >>nasty
    >>aftertaste to me, so I use Nutra-Sweet powder, and Sweetz-Free for
    >>cooking.
    >>However, I'm finding that the Sweetz-Free is starting to have a bit of an
    >>aftertaste too. I imagine tastes change or something.
    >>
    >>Cheri

    >
    >
    > Cheri, my brother cannot STAND the taste of Splenda either. I like it
    > and find it has no aftertaste at all. But my brother is also used to
    > using nutra-sweet (Equal) in soda, coffee, etc. It seems that the
    > people who are used to the taste of Nutra sweet are the ones who most
    > dislike the taste of Splenda.
    >
    > Strange... but it is that way.
    >
    > Evelyn




    Yes, it is strange, but so true. I used to wonder if maybe different
    medications and things caused things to taste different, like NyQuil at
    times makes things taste really salty to me.

    Cheri


  13. #13
    Nick Cramer Guest

    Default Re: Stevia

    "KROM" <[email protected]> wrote:
    > every stevia product I see is like one percent stevia and 90 percent
    > erythritol or xlitol and the rest fillers so I see no point in it.
    >

    [ . . . . ]

    One of my daughters gave me a couple of stevia products for Christmas. I
    tasted each, so I could tell, her I did. I didn't care them and gave them
    to one of my other daughters. I really like the taste of Splenda and it
    doesn't raise my BG.

    --
    Nick, KI6VAV. Support severely wounded and disabled Veterans and their
    families: https://semperfifund.org https://www.woundedwarriorproject.org/
    http://www.specialops.org/ http://www.helpforheroes.org.uk/ ~Semper Fi~
    http://www.woundedwarriors.ca/ http://www.legacy.com.au/ ~Semper Fi~

  14. #14
    Susan Guest

    Default Re: Stevia

    x-no-archive: yes

    On 3/11/2012 10:11 PM, Evelyn wrote:

    > Cheri, my brother cannot STAND the taste of Splenda either. I like it
    > and find it has no aftertaste at all. But my brother is also used to
    > using nutra-sweet (Equal) in soda, coffee, etc. It seems that the
    > people who are used to the taste of Nutra sweet are the ones who most
    > dislike the taste of Splenda.
    >
    > Strange... but it is that way.


    Taste receptors are an inherited thing. It's the same with saccharine,
    bitter to some, sweet to some.

    I get an awful taste and mouth sensation from Splenda, have never used
    equal or saccharine, except Diet Rite back in college days.

    Susan

  15. #15
    KROM Guest

    Default Re: Stevia

    I loved the splenda with fiber instead of malto dextrin or whatever as it
    had no aftertaste..but last two boxes or so had a metallic taste and looks
    the same as the regular now.

    so I'm calling shenagins on them..

    as I've said before companies make a thing great until they get a fan base
    then go cheap because they figure most wont notice..

    sad..

    KROM


    "Nick Cramer" wrote in message news:20120312070257.655$[email protected]..

    "KROM" <[email protected]> wrote:
    > every stevia product I see is like one percent stevia and 90 percent
    > erythritol or xlitol and the rest fillers so I see no point in it.
    >

    [ . . . . ]

    One of my daughters gave me a couple of stevia products for Christmas. I
    tasted each, so I could tell, her I did. I didn't care them and gave them
    to one of my other daughters. I really like the taste of Splenda and it
    doesn't raise my BG.

    --
    Nick, KI6VAV. Support severely wounded and disabled Veterans and their
    families: https://semperfifund.org https://www.woundedwarriorproject.org/
    http://www.specialops.org/ http://www.helpforheroes.org.uk/ ~Semper Fi~
    http://www.woundedwarriors.ca/ http://www.legacy.com.au/ ~Semper Fi~


  16. #16
    Cheri Guest

    Default Re: Stevia

    "KROM" <[email protected]> wrote in message news:jjlgga$p45$[email protected]..
    >I loved the splenda with fiber instead of malto dextrin or whatever as it
    >had no aftertaste..but last two boxes or so had a metallic taste and looks
    >the same as the regular now.
    >
    > so I'm calling shenagins on them..
    >
    > as I've said before companies make a thing great until they get a fan base
    > then go cheap because they figure most wont notice..
    >
    > sad..
    >
    > KROM


    Yep, just like some of those mail order diabetes suppliers, starting you out
    with a good brand strips, meter, etc., and then switching you to the cheaper
    version. It's really annoying to have suppliers making products smaller and
    charging the same too, just have the same size and charge more if you have
    to without all the presto magic tricks.

    Cheri


  17. #17
    Nick Cramer Guest

    Default Re: Stevia

    "KROM" <[email protected]> wrote:
    > I loved the splenda with fiber instead of malto dextrin or whatever as it
    > had no aftertaste..but last two boxes or so had a metallic taste and
    > looks the same as the regular now.
    >
    > so I'm calling shenagins on them..
    >
    > as I've said before companies make a thing great until they get a fan
    > base then go cheap because they figure most wont notice..
    >
    > sad..


    I order granulated Splenda online. It comes in 550 gm bags, consists of
    maltodextrin and sucralose and still tastes fine to me. Sorry it doesn't
    for you.

    --
    Nick, KI6VAV. Support severely wounded and disabled Veterans and their
    families: https://semperfifund.org https://www.woundedwarriorproject.org/
    http://www.specialops.org/ http://www.helpforheroes.org.uk/ ~Semper Fi~
    http://www.woundedwarriors.ca/ http://www.legacy.com.au/ ~Semper Fi~

  18. #18
    Susan Guest

    Default Re: Stevia

    x-no-archive: yes

    On 3/12/2012 4:29 PM, Nick Cramer wrote:

    > I order granulated Splenda online. It comes in 550 gm bags, consists of
    > maltodextrin and sucralose and still tastes fine to me. Sorry it doesn't
    > for you.
    >


    The problem with that stuff is that maltodexrin is at least as bad for
    you as sugar is.

    Susan

  19. #19
    Ozgirl Guest

    Default Re: Stevia

    Do you have truth in labelling laws?

    "KROM" <[email protected]> wrote in message
    news:jjlgga$p45$[email protected]..
    > I loved the splenda with fiber instead of malto dextrin or whatever as
    > it had no aftertaste..but last two boxes or so had a metallic taste
    > and looks the same as the regular now.
    >
    > so I'm calling shenagins on them..
    >
    > as I've said before companies make a thing great until they get a fan
    > base then go cheap because they figure most wont notice..
    >
    > sad..
    >
    > KROM
    >
    >
    > "Nick Cramer" wrote in message
    > news:20120312070257.655$[email protected]..
    >
    > "KROM" <[email protected]> wrote:
    >> every stevia product I see is like one percent stevia and 90 percent
    >> erythritol or xlitol and the rest fillers so I see no point in it.
    >>

    > [ . . . . ]
    >
    > One of my daughters gave me a couple of stevia products for Christmas.
    > I
    > tasted each, so I could tell, her I did. I didn't care them and gave
    > them
    > to one of my other daughters. I really like the taste of Splenda and
    > it
    > doesn't raise my BG.
    >
    > --
    > Nick, KI6VAV. Support severely wounded and disabled Veterans and their
    > families: https://semperfifund.org
    > https://www.woundedwarriorproject.org/
    > http://www.specialops.org/ http://www.helpforheroes.org.uk/ ~Semper
    > Fi~
    > http://www.woundedwarriors.ca/ http://www.legacy.com.au/ ~Semper
    > Fi~
    >


  20. #20
    Nick Cramer Guest

    Default Re: Stevia

    "Ozgirl" <[email protected]> wrote:
    > Do you have truth in labelling laws?
    >
    > "KROM" <[email protected]> wrote in message


    > > I loved the splenda with fiber instead of malto dextrin or whatever as
    > > it had no aftertaste..but last two boxes or so had a metallic taste
    > > and looks the same as the regular now.
    > >
    > > so I'm calling shenagins on them..
    > >
    > > as I've said before companies make a thing great until they get a fan
    > > base then go cheap because they figure most wont notice..
    > >
    > > sad..


    > > "Nick Cramer" wrote in message
    > > "KROM" <[email protected]> wrote:
    > >> every stevia product I see is like one percent stevia and 90 percent
    > >> erythritol or xlitol and the rest fillers so I see no point in it.
    > >>

    > > [ . . . . ]
    > >
    > > One of my daughters gave me a couple of stevia products for Christmas.
    > > I
    > > tasted each, so I could tell, her I did. I didn't care them and gave
    > > them
    > > to one of my other daughters. I really like the taste of Splenda and
    > > it
    > > doesn't raise my BG.


    Not sure if you're asking me or KROM, but as far as I know, we do have
    truth-in-labeling laws here in the USA. Of course, they're written by
    politicians or bureaucratic hacks, so caveat emptor, eh?

    --
    Nick, KI6VAV. Support severely wounded and disabled Veterans and their
    families: https://semperfifund.org https://www.woundedwarriorproject.org/
    http://www.specialops.org/ http://www.helpforheroes.org.uk/ ~Semper Fi~
    http://www.woundedwarriors.ca/ http://www.legacy.com.au/ ~Semper Fi~

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