I have a question what kind of sweeteners do you guys use for teas or coffee ?

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Stevia in the Raw is my favorite. A little goes a long way and no aftertaste to me anyway.

I use Splenda - very little of it. I use Premier Vanilla shake in my coffee for creamer.

What about honey what kind do you guys use ?

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Stevia in the raw here too. I only use it in tea

Splenda and stevia are what I use in coffee & tea.

I don't mess with honey anymore.

For the first time in decades (and I don't know why) during the last 4-5 months I've been using a single envelope of raw sugar (Turbinado brand) in my morning home-made skinny latte.

It "costs" me only 20 calories.

I have no illusions that I could remove *all* additives to my foods. But I'm looking for ways to reduce those things here and there.

I use Splenda and since I don't like my coffee real sweet, use only half a bag per mug. Am not worried about that.

regular sugar. I don't use it much, mostly in my coffee.

I use creamer, the regular sugar kind. I used a lot of stevia and sugar free in the early days. But now, at 18 months out...below goal and still losing...I feel in control of my eating habits, and I really am trying to weed out artificial sweeteners. I don't eat sugar otherwise (except for an occasional piece of fresh fruit), and I keep my carbs low almost without even thinking now. So, a tablespoon of creamer in my coffee every morning is not going to kill me. Moderation is an epic thing. Peppermint mocha FTW.

I see both Splenda and Stevia mentioned here as well as people talking about removing artificial ingredients. Stevia is not considered artificial right? I have been looking for a good sweetener to use and Stevia appears to be natural. Are there versions of Stevia to avoid?

I see both Splenda and Stevia mentioned here as well as people talking about removing artificial ingredients. Stevia is not considered artificial right? I have been looking for a good sweetener to use and Stevia appears to be natural. Are there versions of Stevia to avoid?

Here is a really good article for you!

http://blog.fooducate.com/2013/01/06/when-stevia-isnt-stevia/

Basically, many forms of stevia aren't as, uh..."natural" as they want you to think. Chemicals have to be used to transform that little slightly sweet leaf into a white powder or clear liquid that is 40 times sweeter than sugar. It bothers some people more than others, and some brands/forms of stevia are more "natural" than others. Hope this helps!

EDIT: here's a good breakdown on Truvia as well, which I used for quite a while in my first several months post op. It's widely available in grocery stores and a lot of people use it.

http://blog.fooducate.com/2013/07/20/warning-stevia-sweeteners-may-not-be-as-natural-as-you-think/

Edited May 18, 201610 yr by dashofsunshine

I use Truvia but only because I'm cheap and will use it til it's gone. I will prob try Stevia in the Raw or just plain sugar after that. I also use half and half. I avoid Splenda like the plague because it gives me headaches and makes me nauseous...even before surgery. Just found out the other day that my sis-in-law's mom grows stevia and uses it in her recipes somehow...I'm going to look into that more later.

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Edited May 19, 201610 yr by snokb04

I have a question what kind of sweeteners do you guys use for teas or coffee ?

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I use Splenda

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Stevia

Monk Fruit in the Raw. Started using it a couple of years ago and only use it in my coffee. I also use regular creamers because I feel a tablespoon here and there is not going to ruin me. I can't even drink a whole cup anyway. When I go to a particular restaurant here and we are eating breakfast, I doctor my coffee with one Sweet n Low packet and a dash of sugar to cut the bitterness.