Witch is beter? splenda or sweet n low?!


Question:

Witch is beter? splenda or sweet n low?


Answers:
Stevia Sweet Leaf. (A natural alternative.)

Agave nectar is awesome, and has a much lower glycemic index than sugar, without that "sweetener" aftertaste. It's not like honey. There's no real flavor, it's just sweet. No aftertaste at all.

Source(s):
Personal experience

They are virtually identical products that fizz slightly when you add them to a hot beverage. Sucron is much better but it is a British product that might not be available elsewhere

SPLENDA

its healthy

old skool sweet n low

Splenda for baking and cooking and general overall taste.
But, I love Sweet and Low in my morning coffee....
Peace.

splenda

sweet n low, splenda has a wierd after taste to me

Sweet n low would be my personal preference.

splenda is so nasty i barey got it down my throat. does that answer your question.

splenda is even good for daibetics sweet n low isn't

I personally like sweet and low for taste, but I think that is due to taste. It certainly is not good for you.
Splenda is probably better for you as it is supposed to be natural. In all reality sugar is better for you. Just try cutting down on its use. If you use two teaspoons full use only one teaspoon full instead. When man messes with food he ruins it. God makes everything perfect and who is man that can outdo the Lord God? Natural is always best!! Good luck.

stevia
it's all natural and doesn't have an after-taste
go to www.heavenlyharvest.com

The lesser of two evils: Splenda. Would rather consume sucralose than saccharin (which Sweet 'N Low contains). Saccharin is still being debated on its carcinogenic properties.

Better yet to abstain from sugars and sweeteners altogether.




The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources