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<blockquote data-quote="Robbity" data-source="post: 2274412" data-attributes="member: 93179"><p>Having agreed with John, I'll add that I regularly use erythritol and stevia, either on their own or in combination. These are essentially natural in origin and are perfectly safe for diabetic use. But there are some <strong>artificial</strong> sweeteners that I'd never give house room to. And I'd certainly never ever dream of adding milk or its nutty equivalents (e.g. almond "milk") to any herbal tea that passes my lips, though I do add the latter to my coffee or chocolate drinks.</p><p></p><p>ETA I should clarify: I don't normally use my sweeteners in herb teas, except for one or two that need a tiny drop or two of liquid stevia.</p></blockquote><p></p>
[QUOTE="Robbity, post: 2274412, member: 93179"] Having agreed with John, I'll add that I regularly use erythritol and stevia, either on their own or in combination. These are essentially natural in origin and are perfectly safe for diabetic use. But there are some [B]artificial[/B] sweeteners that I'd never give house room to. And I'd certainly never ever dream of adding milk or its nutty equivalents (e.g. almond "milk") to any herbal tea that passes my lips, though I do add the latter to my coffee or chocolate drinks. ETA I should clarify: I don't normally use my sweeteners in herb teas, except for one or two that need a tiny drop or two of liquid stevia. [/QUOTE]
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