Just thought I'd share this awesome new sweetener I found. It's called Truvia and it's 100% natural... made from a brewed leaves of the stevia plant. I've been looking forever for a sugar substitute that is NOT created in a lab like Equal, Sweet & Low, etc. Here's my answer!
Enjoy!
__________________ PCOS/Hypothyroidism/Hyperprolactinemia BFP with first round of Clomid, Ovidrel, and 2 IUIs
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
But isn't it processing Stevia. I thought Truvia to Stevia was like Sugar is to Splenda. Made from it but chemically processed. I may be (hope I am ) wrong though...
I meant that the difference with something like say, Splenda, is that Splenda is a chemical substance and not a natural sugar. With the stevia plant, you're getting 300 times the sweetness of sugar, and since most of us are on a low carb and/or low-sugar diet, I found this to be an interesting alternative!
__________________ PCOS/Hypothyroidism/Hyperprolactinemia BFP with first round of Clomid, Ovidrel, and 2 IUIs
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
But isn't it processing Stevia. I thought Truvia to Stevia was like Sugar is to Splenda. Made from it but chemically processed. I may be (hope I am ) wrong though...
I would like to know more about that too! Is it processed to the point of basically being "artificial" or is it still a "natural" sweetener - like the stevia extract that I buy at the health food store is?
I have tried it - I think it tastes good - a lot more like sugar than other stevia products I have tried - a lot less "aftertaste" --- it probably is not as close in taste to sugar as Splenda is -- it has a bit of a vanilla quality that pure sugar and Stevia does not. Also the texture - it is like large granular sugar -- I like it but at the same time it seems a lot different from the texture of the stevia extract that I am used to - I assume that the large granular texture is the Erythritol.
Here are the ingredients:
Erythritol (a sugar alcohol), Rebiana (from the leaves of the stevia plant), Natural Flavors
Although it says it has 0 calories per packet - it also says that it has 3 grams of carbs per packet serving - ordinarlly 3 grams of carbs would be 12 calories - my guess would be that that apparent decrepancy has to do with the unusual properties of sugar alcohol products (or regulations related to its lableing).
I like the taste and the texture but I am concerned that it may not be as wholesome and natural and healthy as the stevia products that I have been using. I'm not saying that it is or isn't but I would like more information to go on.
I have tried it, and also a similar product, PureVia, made by Whole Earth sweetener company (I think I read in partnership with Pepsi, who has plans to make a drink sweetened with it). I like it. I haven't noticed the aftertaste so common with artificial sweeteners, and the taste is closer to that of sugar than other sweeteners I have tried.
I got curious after August's post, about how it's made. Here's what I found on the PureVia website:
Quote:
The primary sweetener in PureVia™ is rebaudioside A, or Reb A which is the sweetest part of the stevia leaf. The Whole Earth Company uses a process much like that of making tea to extract the Reb A from the leaf. It is steeped in fresh water, then filtered and purified before it is crystallized into a very high purity Reb A. This process brings out the sweetness and eliminates the bitter components commonly associated with stevia. The purified Reb A extract is then blended with all natural flavors and other natural ingredients to give PureVia™ a rounded sweet taste and then we follow our own recipe to offer you the authentic granular texture of sugar.
Nothing there about the other ingredients, so I found this at about.com :
Quote:
How is Erythritol Made?
Erythritol is usually made from plant sugars. Sugar is mixed with water and then fermented with a natural culture into erythritol. It is then filtered, allowed to crystallize, and then dried. The finished product is white granules or powder that resembles sugar.
"Natural flavors" is a little more vague. This is the legal definition, according to the FDA website:
Quote:
(3) The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional. Natural flavors include the natural essence or extractives obtained from plants listed in §§182.10, 182.20, 182.40, and 182.50 and part 184 of this chapter, and the substances listed in §172.510 of this chapter.
I'll leave it to the lawyers to decipher that one for us lol
PureVia also includes Isomaltulose. The only description I could find after a brief search was on Wikipedia:
Quote:
Isomaltulose, is a disaccharide that is commercially produced enzymatically from sucrose. It is a natural constituent of honey and sugar cane and has a very natural sweet taste. It has been used as a sugar in Japan since 1985. It is particularly suitable as a non-cariogenic sucrose replacement and is favorable in products for diabetics and prediabetic dispositions.[1]
Like sucrose, it is fully digested and provides the same caloric value of approximately 4 kcal/g. Unlike sucrose, isomaltulose is toothfriendly and digested much slower leading not only to a low glycemic response but as well to a prolonged glucose supply.[citation needed] Thus, isomaltulose is a slowly released carbohydrate that therefore provides a more sustained energy supply from food and drinks. An optimal energy supply is a topic of increasing importance in research and product development as this may play a role in health (particularly control of obesity) as well as for physical and mental performance.
And it also includes Cellulose powder, which I couldn't find much info about (not about the kind used in food, anyway). The only thing I did find is that on one website it is sold in capsules as an insoluble fiber supplement. I'm guessing this is added for texture, but I don't know for sure.
i have tried truvia and find my body does do better with it i am also a chef and am working on some recipes using it as i come up with them i will share them
__________________
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Truvia 
