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What's the science on Stevia?
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<blockquote data-quote="JenniferM55" data-source="post: 2307738" data-attributes="member: 527474"><p>In Ben Bikman's book "Why we get sick" under the title 'Dessert' quote:</p><p></p><p>"Dessert? Yes-with sweeteners that don't increase insulin and glucose (eg stevia, monk fruit, erythritol, etc.) you can have the sweet without the insulin spike. Nevertheless, this is something that can easily get out of hand and should be considered a rarity (ie once per week) rather than a staple..."</p><p></p><p>I've just had a search through Jason Fung's book "The Diabetes Code" for stevia and the search returned nothing. He does mention sweeteners though in Chapter 8, quote:</p><p></p><p>"The proof of the pudding is in the eating: we have used large and increasing amounts of these sweeteners in our diets and diabetes has not gone away. So we can debate why artificial sweeteners should work, but the bottom line is they do not."</p></blockquote><p></p>
[QUOTE="JenniferM55, post: 2307738, member: 527474"] In Ben Bikman's book "Why we get sick" under the title 'Dessert' quote: "Dessert? Yes-with sweeteners that don't increase insulin and glucose (eg stevia, monk fruit, erythritol, etc.) you can have the sweet without the insulin spike. Nevertheless, this is something that can easily get out of hand and should be considered a rarity (ie once per week) rather than a staple..." I've just had a search through Jason Fung's book "The Diabetes Code" for stevia and the search returned nothing. He does mention sweeteners though in Chapter 8, quote: "The proof of the pudding is in the eating: we have used large and increasing amounts of these sweeteners in our diets and diabetes has not gone away. So we can debate why artificial sweeteners should work, but the bottom line is they do not." [/QUOTE]
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