Let me introduce you to Stevia.
It is hard to give up the sweet taste. Humans crave sweet as an instinct. You can’t help it, it is hard-wired into you. Sugar used to be scarce, so our bodies adapted to crave it. I have read a lot of reports that say it has something to do with serotonin levels in your brain and depression.
Some have even linked the sweet craving to sugar addiction.
I am not going that far. I am just saying that our lives are full of carbohydrates. They are filler, sweeteners, and thickening agents.
Enter in Stevia.
Stevia, (also known as Sweet Leaf,) is a plant whose leaves can be about 300 times sweeter than sugar. The sweetness lasts over a period of time, so your sweet craving is sated for longer.
It is also difficult to find in a pure form. The concentration of sweetness means that 43 mg will sweeten just as much as 2 tablespoons of sugar. They need to cut it with something, so it is usually corn maltodextrin. (AKA a filler/sweetener made by reducing corn to a powder.)
The jury is out on the maltodextrin, whether it is good or bad for you. It really does not do much for my blood sugar, so that is good news.
I will be using it in place of sugar in my recipes from now on.
Do any of you have experience with Stevia? I would love to hear about it in the comments.