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Message: <blockquote data-quote="Robbity" data-source="post: 970675" data-attributes="member: 93179">I think I'd agree with [USER=41696]@uart[/USER] about defining "artificial".When I was first diagnosed I thought that it was a bad idea to eat any  sugary/sweet things at all - and I certainly hated the vile  taste of some artificial sweeteners in drinks - e.g. aspartame.  So I've always avoided anything that included these in their ingredients, anyway..  However, I found  I did need some sort of sugar substitute  both in some of my hot drinks, but mainly  in baking as it seems to hold eggless  baked goods (e.g. shortcake) together better with granulated sweetener than without.   I also decided that if I was going to be eating a low carb diet long term being completely sugarless was probably tempting fate too much, so if I could find something that was acceptable taste wise, was fairly "natural" as opposed to artificial/chemical, and didn't affect my glucose levels too much or at all, I would compromise, and try adding it to my diet.My research found that stevia and erythritol fit the bill for me quite nicely,  and  they're also ones that seems to be recommended  as most diabetic friendly. Their carbs are not digestible so they don't affect (my) glucose levels,  they are also virtually  calorie-less, and both taste reasonable,  though some stevia does have a stronger and to me unpleasant aftertaste if I use more than a few tiny drops. So I currently use a few drops liquid stevia  now in  morning coffee and bedtime cocoa, and I use a smallish amount Sukrin Gold for baking.Robbity</blockquote>

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