EllieM - 7 months ago
originally posted on truvia.com
Baking is one of my hobbies—the fancier and dessertier the recipe, the more I’ll enjoy making it. With diabetes running in the family and my body not getting any younger, though, I’ve become less and less comfortable with using the amounts of sugar required by the sort of things I enjoy making. Truvia sweet complete is perfect for that! Measuring cup-for-cup I find it a little less sweet than sugar but not enough to be a problem I feel the need to adjust. I’m extremely picky with flavors and aftertastes and truvia is the mildest sweetener I’ve tried! I’m sure most people won’t ever notice the difference. I barely do and I’m what my family calls a super-taster. Recently I found this product’s weak point, though: it does not dissolve as readily as sugar. It’s not a problem when baking due to the high temperatures taking care of truvia’s stubbornness, but lately I’ve gotten into making sweet, flavored coffee drinks which do not require heat and the truvia will not melt the way sugar would in its place no matter how vigorously I mix: the end product still has a grainy mouthfeel. I’ve verified it’s the truvia and not some other ingredient causing graininess by making every recipe with sugar at least once and, yep, no graininess there. So if this little issue can be fixed it really will be the perfect sugar substitute! Also, every artificial sweetener acts as a laxative to some degree; some people are more sensitive than others, some sweeteners are more potent laxatives than others. That can’t be helped very much, it’s just the way our bodies metabolize (or don’t) these sugar substitutes. Keep in mind that sometimes the price for not ingesting a bunch of refined sugar is a few extra trips to the bathroom, lol.