Alternative sweetners..

I have to be careful as I tested myself the first few months, every day, and then once in awhile. I stay on the same foods so not much need but I still want to know in between HbAic labs, to be sure. I tried a little honey as I loved it so much, never did use a lot, and never in baking, just tea etc. If I remember right, it was like a quarter or half tsp of honey, and it really spiked my bg so I can't have it at all. Since @Hertfordshiremum mentioned Agave "hardly raises" BG, I would avoid it. I have to read posts again because it's too east to miss something important I need to know.

I am probably more careful than I need to be, because I know my bg does fluctuate a little here and there. It's must only come from the carbs in my vegies though as I do know sugars other than those types.
Thanks to anyone though that has posted, I do appreciate ALL the info given

Ok yes, that's true, and I did forget so thank you

Robbity2 said:

It's an important point and well worth remembering. For me the main reasons for higher blips in my HbA1c results have definitely been due to non food issues.

Click to expand...

I haven't tested my BG after or during a bad panic attack, or I think more of an anxiety attack. I get way to freaked out over silly things. Like dropping something because I've become so clumsy in my "older" age. I know my hands have some arthritis, probably the reason, but I don't cut myself any slack ;( If someone else did that I wouldn't beat them up, so why me

AGC_68 said:

Agave is not a good table sugar substitute if your aim is to avoid all sugar and replace it with a near zero calorie substitute. It has more fructose in it than regular sugar which impacts the liver in a manner that is not good for T2 diabetics. Just as many calories as regular sugar. The fructose proportion makes it sweeter than regular sugar so you might use a little less when sweetening with it than if you used regular sugar. But it is still sugar. If you use it as a substitute when making desserts, you'll end up with a high sugar (and higher fructose) dessert.

Click to expand...

I've been reading labels on foods for years, but only in the last am I watching for things like fructose syrup etc. I've noticed how little sweetner I use, when baking as well. For example, my Cinnamon Almond Bread I like to make about once a month. I first just made the Almond Bread recipe but wanted to add cinnamon, so I did with I think the scoop is 1/32 of tsp. That, small amount made the cinnamon just sweet enough. That's about 1 tbsp of Cinnamon. I do notice how I can overuse the stevia and that's when I get that aftertaste in my coffee, or the berries I put in my yogurt. So I've cut way back, and all is still ok and I realize I just don't need that much of it.