- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Is Stevia a healthy option for sugar?
Posted on 7/15/25 at 8:20 am to Odysseus32
Posted on 7/15/25 at 8:20 am to Odysseus32
quote:
Sugar is also not inherently bad
Right, except it kinda is.
2
Posted on 7/15/25 at 8:28 am to Lakeboy7
The difference is that the human body has learned how to deal with sugar. Even if it is an inflammatory response, it's something that it is good at dealing with.
The issue is that the natural methods of extraction and concentration made sugar somewhat rare. That's the key. As long as consumption is somewhat rare, then it's fine. Same with anything.
Edit: I also believe that a person's heredity has a long to do with how one should eat. Where your ancestors came from and the types of foods that they had access to dictate how our bodies will cope with different food sources.
TL;DR: Eat like your ancestors.
The issue is that the natural methods of extraction and concentration made sugar somewhat rare. That's the key. As long as consumption is somewhat rare, then it's fine. Same with anything.
Edit: I also believe that a person's heredity has a long to do with how one should eat. Where your ancestors came from and the types of foods that they had access to dictate how our bodies will cope with different food sources.
TL;DR: Eat like your ancestors.
This post was edited on 7/15/25 at 8:30 am
Posted on 7/15/25 at 8:30 am to Lakeboy7
Except no, empirically, it’s not.
You eat sugar in fruit every day. That’s the same thing. Sugar is sugar. It’s entangled in fibers and packs nutrients when it comes to fruit, but it’s all sugar.
You eating too much of it is bad.
Yeah get an iced coffee with 80 grams of sugar, that’s bad.
Eat 6 servings of fruit in a day with 40-50g of sugar over the course of the day? Absolutely nothing wrong with that long term.
You eat sugar in fruit every day. That’s the same thing. Sugar is sugar. It’s entangled in fibers and packs nutrients when it comes to fruit, but it’s all sugar.
You eating too much of it is bad.
Yeah get an iced coffee with 80 grams of sugar, that’s bad.
Eat 6 servings of fruit in a day with 40-50g of sugar over the course of the day? Absolutely nothing wrong with that long term.
Posted on 7/15/25 at 9:04 am to notsince98
quote:
the sweeteners known to be the most toxic are splenda, nutrisweet and aspartame.
This is such bs. They have actual studies on this stuff. You would have to consume 20+ cans of diet soda per day for aspartame to be toxic for you. It's all about dosage. All you hear now a days is people saying how bad shite is for you with zero context.
This post was edited on 7/15/25 at 9:05 am
Posted on 7/15/25 at 9:23 am to Odysseus32
quote:
That was his point.
No, the post replied to was about stevia, not sugar. Stevia is a naturally derived sweetener that is safe.
Sugar is a complicated topic. Sugar can't be discussed so simply. Yes it comes from a plant but table sugar is processed sugar. That process complicates things, just like seed oils.
Posted on 7/15/25 at 9:25 am to notsince98
quote:
Sugar is a complicated topic. Sugar can't be discussed so simply. Yes it comes from a plant but table sugar is processed sugar. That process complicates things, just like seed oils.
Stevia is processed too
Posted on 7/15/25 at 9:28 am to WigSplitta22
quote:
This is such bs. They have actual studies on this stuff.
Yes they have. There were the paid for studies like you are describing and then there are 3rd party studies where they have shown to cause mutations in gut microbials and even become carcinogenic in the case of nutrisweet.
The original science behind the artificial sweeteners was sound. The concept was a sweetener that was not absorbed by the body and just passes through. The reality of studying what actually happens in the real world has shown that it wasn't so simple and there are major unforeseen impacts. They are toxic in multiple ways. Over the last decade there have been sooooo many studies proving the toxicity of the 3 listed sweeteners that there is not much debate to be had anymore.
Posted on 7/15/25 at 9:29 am to Mingo Was His NameO
quote:
Stevia is processed too
Yes it is but its process does not create the troublesome molecular complex that processed sugar has. Not all processes are the same. Some are not harmful. Some are.
Posted on 7/15/25 at 9:32 am to notsince98
quote:
Yes it is but its process does not create the troublesome molecular complex that processed sugar has.
If anything, stevia goes through more chemical processing than sugar
Posted on 7/15/25 at 9:40 am to Mingo Was His NameO
quote:
Stevia is processed too
Stevia has a 0 on the glycemic index. It does not raise your blood sugar at all. Stevia also doesn't ferment and acidify plaque like sugar does. Hmmm what's worse
Posted on 7/15/25 at 10:10 am to notsince98
quote:
Over the last decade there have been sooooo many studies proving the toxicity of the 3 listed sweeteners that there is not much debate to be had anymore.
The JECFA just reaffirmed an acceptable daily intake of aspartame is 40/mg per kg of body weight. This was updated in January of 2025
Posted on 7/15/25 at 12:19 pm to Ricardo
Except our ancestors ate fruit that hadn't undergone many, many generations of making it sweeter.
The original peaches had lot's less 'sugary juicy meat' around their piths.
Somewhat related is European vs. American cooking.
Mary Berry is a famous and beloved British chef. She has an excellent recipe for a pound cake that is half vanilla and half chocotate swirled togwther. It has half the sugar of American recipes for pound cake. When we eat it, we notice it isn't as sweet as we expect it to be.
The original peaches had lot's less 'sugary juicy meat' around their piths.
Somewhat related is European vs. American cooking.
Mary Berry is a famous and beloved British chef. She has an excellent recipe for a pound cake that is half vanilla and half chocotate swirled togwther. It has half the sugar of American recipes for pound cake. When we eat it, we notice it isn't as sweet as we expect it to be.
Posted on 7/15/25 at 12:26 pm to notsince98
quote:Link them
They are toxic in multiple ways. Over the last decade there have been sooooo many studies proving the toxicity of the 3 listed sweeteners that there is not much debate to be had anymore.
Posted on 7/15/25 at 12:48 pm to TigerBait1971
Turbinado sugar, which is a "raw" sugar. It adds a slight caramel taste, since it's less processed.
Posted on 7/15/25 at 1:58 pm to Havoc
quote:
I hope so because I use it instead of sugar most of the time.
Read the packaging/ingredients CAREFULLY. I recently bought some named “Stevia In The Raw”. Problem is it is 100% ERYTHRITOL which is a “sugar alcohol” similar to “XYLITOL”, neither of which is good for you. If you’re looking for “Stevia” make sure it says so in the packaging ingredients.
Posted on 7/15/25 at 3:51 pm to TigerBait1971
Use only these natural sweeteners. Most grocery stores have these and / or a blend of 2 or 3 of these.
These are in order of best tasting.
Allulose
Monk Fruit
Stevia
These are in order of best tasting.
Allulose
Monk Fruit
Stevia
This post was edited on 7/15/25 at 3:52 pm
Posted on 7/15/25 at 4:07 pm to BHM
quote:
Splenda Stevia is about the only non sugar sweetener for diabetics
If you are using this or any of the pink, blue, yellow (Splenda) then you are getting almost straight Maltodextrin or Dextrose. Splenda Stevia packets have Dextrose.
The sweetener is liquid and they bond it to a powder to put in a packet. That powder is maltodextrin or dextrose.
Maltodextrin has almost twice the glycemic impact of table sugar, which spikes blood sugar and cause insulin resistance (AKA type 2 diabetes)
Glycemic impact:
Maltodextrin 110+ Very high; rapidly absorbed, spikes blood glucose quickly
Dextrose (Glucose) 100 High Pure glucose; baseline GI standard
Table Sugar (Sucrose) 65 Medium; absorbed more slowly due to 50/50 glucose and fructose composition
Check the pink, blue and yellow packet ingredients and you will maltodextrin or dextrose.
Posted on 7/15/25 at 5:57 pm to TigerBait1971
Allulose
Posted on 7/15/25 at 6:00 pm to TigerBait1971
Yes stevia and monk fruit are you best options for sugar substitutes
Posted on 7/15/25 at 6:16 pm to TigerBait1971
Stevia is fine but I use Monkfruit and Allulose for a sweetener.
Page 5 of 6
Popular
Back to top
Follow TigerDroppings for LSU Football News