Sorbitol and other sweeteners

Answered on September 12, 2014
Created July 10, 2012 at 1:01 PM

I've pretty much stayed away from the artificial sweeteners as aspartame agravates my migraine issues. I don't drink soda, except a very rare stevia sweetened rootbeer from Whole Foods or even less a Sprecher's Rootbeer. During the hot weather I started in on a bit of Arizona Blueberry Green tea made with Sorbitol. Didn't cause any issues for me and I can take it or leave it. If one is going to have a beverage cheat is there a lesser of evils when it comes to the sweeteners? I don't want all the sugar, I think Stevia has sort of a nasty after taste although it's not bad in something like lemonade. A packet of raw sugar doesn't do much. Honey is okay, but not my favorite in tea. Coffee I can drink black. Tea needs a little something and truthfully I'm a little bored with water, water and more water.

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on July 10, 2012
at 01:22 PM

Stevia is the best thing to go with. I would recommend it, and say, avoid any other artifical sweeteners.

Stevia comes from the dried leaves of the stevia plant. It is an excellent natural alternative to sugar. It has no calories, has none of the side effects or health risks of sugar, aspartame and saccharin and is not broken down by heat.

The natives in South America used stevia primarily as a sweetener, a practice adopted by European colonists in local regions. The indigenous tribes also used stevia to treat diabetes. (Leung)

Stevia accounts for nearly 40% of the sweetener market in Japan. Due to more strict safety restrictions, aspartame and saccharin are banned.

In the United States, stevia is not marketed as a sweetener, but as a dietary supplement due to federal regulations.

Stevioside found in stevia is about 30-50 times sweeter than sugar, but it contains no calories. It can be used in cooking and baking in many cases just as sugar is? You simply use much less. A number of good stevia cookbooks are available.

Stevia has beneficial effects on glucose tolerance and is therefore helpful for diabetics. (Curi) A recent study in Denmark showed that stevia stimulates insulin secretion. The results indicate that stevia indeed has a potential role as antihyperglycemic agents in the treatment of Type II diabetes. (Jeppesen)

Its use as a sweetener could reduce one???s intake of sugars, reducing our caloric intake. Usually, the powdered herb is added directly to food or beverages.

Stevia also has other benefits as it promotes probiotic growth in the intestinal tract and reduces hypertension (as recently shown in a human double-blind placebo-controlled study. (Chan) Extensive reviews of human and animal data indicate stevia to be safe. (Blumenthal)


on July 10, 2012
at 02:46 PM

Do not trust any artificial sweeteners or semi-artificial sweeteners. Even xylitol, unless it's in your toothpaste and you're not consuming it.

Stevia is the only good sweetener, but it's not that wonderful for baking purposes where you want to add a lot of sweetener. The more stevia you add, the more of a bitter/tangy sort of aftertaste you get. I made almond flour brownies with a lot of stevia and they were honestly gross, so I added raw honey to them.

Succanat/Grade B Maple Syrup used very sparingly is also decent. I ferment a lot of foods and succanat and GBMS are wonderful to add into the ferment. Fermenting kefir with stevia doesn't do anything (I've tried.)

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