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Message: <blockquote data-quote="Robbity" data-source="post: 1711913" data-attributes="member: 93179">It's always worth checking ingredients - not only for sweeteners, but also other processed foods as  it's often a real eye opener to see what been added.The problem with stevia is that because it's so sweet, it's actually difficiult to use in small enough quantities to prevent it being quite overpowering, so it's usually bulked out with various fillers, some of whch are quite unsuitable for diabetics.  You can get liquid stevia which is a much better bet, or tiny tubs of powdered stevia, though both these can often be pretty expensive!  But also look for stevia/erythritol combinations which should  be fine to use, and won't (or shouldn't) spike your glucose levels.  When I first discovered suitable alternative sweeteners, I actually used tiny tubs of  powdered stevia and bought a tiny laboratory type "<a href="https://www.amazon.co.uk/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=micro+spoon" target="_blank">micro spoon</a>"  to scoop it up with.  I now use either the liquid stevia (for drinks) or powdered Natvia erythritol/stevia combinations (mainly for baking) which are much easier to deal with!Robbity</blockquote>

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