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Has anyone tried the Stevia sweetner? Its about 300X sweeter then sugar (really!) and it has 0 calories but its a totally natural herbal product and it won't mess up your blood sugar levels like traditional sugar or articfial sweetener. Its sold as a supplement but its really a sweetner and its amazing! the tinniest drop fixes up my coffee very nice. I highly recomend it. Has anyone else tried?

Thu. Jun 5, 12:54pm

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I really like it !

I use the powder form with my fiber One ceral. I think it is real good; much healthier than Splenda and all the other artifical sweetners.

Thursday, June 05, 2008, 2:22 PM

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I was just at the store looking for it today! I couldn't find it so I just grabbed a bottle of Agave Nectar instead.

Thursday, June 05, 2008, 2:48 PM

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Can you bake with Stevia? Or do you just use it as a sweetner for foods, drinks, etc?

Thursday, June 05, 2008, 4:17 PM

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Stevia upsets my stomach

Thursday, June 05, 2008, 4:23 PM

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I like stevia, I use the powder sometimes for my tea, when I want it sweet instead of plain. Its a little cloying if you use too much. You need to be careful, some brands have a bitter aftertaste.

I have not baked with it. I assume that with the white powder packets you probably can. But the deal with sugar and baking is this: sugar gives baked things texture. If you have ever tried baking with equal you can testify that the texture is a lot different. You would need to experiment with stevia to see if you can get that texture. You can duplicate the texture that you get with sugar with splenda instead. But I like stevia for my beverages, but I don't bake with any artificial sweeteners. You might try baking with a natural sugar, like barley malt, date sugar, fructose, agave nectar, or some other stuff. Sugar in the Raw and similar products, while very delicious are still just cane sugar, a little less processed. Its a little better for you, but not much. Or just use white sugar, make lower sugar recipes, and deal with smaller portions. Most recipes can use 1/3 less sugar than what the recipe states, and still get a really great baked thing.

Thursday, June 05, 2008, 9:39 PM

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