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  • Cacao and stevia?

    Ive decided that im not going to kick my sweet tooth any time soon, but having discovered 100% pure cacao im happy to make it my go to for my cravings. Just a question, although im not consuming much more than a few tablespoons a day, is there any sort of limit or dangers of consuming too much?

    Also on sweetners, ive been trawling the website and forums and now understand that they still spike insulin levels. im wondering, is liquid stevia the best when it comes to artificial sweetners? i havent seen it yet in my local store, granted i havent been looking but i can assume its going to be more expensive than another option. is there a big difference??

  • #2
    you should be able to get stevia in the raw at your local grocery store. Just look with the splenda & truvia, other sugars. You're more likely to find liquid, flavored stevias at health food stores.
    --Trish (Bork)
    TROPICAL TRADITIONS REFERRAL # 7625207
    http://pregnantdiabetic.blogspot.com
    FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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    • #3
      According to Mark, stevia is good stuff.
      Ancestral Health Info

      I design websites and blogs for a living. If you would like a blog or website designed by someone who understands Primal, see my web page.

      Primal Blueprint Explorer My blog for people who are not into the Grok thing. Since starting the blog, I have moved close to being Archevore instead of Primal. But Mark's Daily Apple is still the best source of information about living an ancestral lifestyle.

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      • #4
        Originally posted by Dr. Bork Bork View Post
        you should be able to get stevia in the raw at your local grocery store. Just look with the splenda & truvia, other sugars. You're more likely to find liquid, flavored stevias at health food stores.
        Stevia in the Raw is spiked (or bulked, rather) with dextrose. You'd be better off going to stevia.com and ordering the pure stevia glycoside / rebaudiosides formula of SweetLeaf products. I use them, and I literally cannot use the SitR stuff now. It tastes like rock candy in comparison to SweetLeaf.
        Peak weight on Standard American Diet: 316.8 lbs
        Initial Weight When Starting Primal: 275 lbs
        Current weight: 210.8 lbs
        Goal weight: 220 lbs (or less): MISSION ACCOMPLISHED.

        The way "ChooseMyPlate.gov" should have looked:
        ChooseMyPlate

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        • #5
          I tried doing the cacao and stevia mixture and I didn't like it too much. Stevia in my opinion has an aweful aftertaste. I personally just get a good quality dark chocolate like Valhrona's 85% dark and eat a serving of it if I am craving something sweet. (Which is about 1/4 of the bar). I think if you have a little bit of organic sugar or honey it isn't too bad, Mark adds a teaspoon of sugar to his coffee. I would always opt for a whole food over something that has a bit more processing involved.

          I do sometimes use raw cacao in my smoothies and they have a good amount of antioxidants and fiber.
          "If man made it, don't eat it" - Jack Lallane

          People say I am on a "crazy" diet. What is so crazy about eating veggies, fruits, seafood and organ meats? Just because I don't eat whole wheat and processed food doesn't make my diet "crazy". Maybe everyone else with a SAD are the "crazy" ones for putting that junk in their system.

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          • #6
            ok! the next time i head to the health food store ill keep my eye out for liquid stevia. living in spain at the moment and im almost certain that none of the normal supermarkets will have any form of healthy sweetners.
            But anyway, i know that cacao has a lot of antioxidants but is there a limit? i know obviously consuming kilos of it a day would probably be bad but i mean just for me to know, if i have some in the morning, for example in some hot water, and then use some in the afternoon for a pudding etc, is there a general amount i should stay under?

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            • #7
              I think stevia's aftertaste is much better than splenda's, fwiw. Did not know about the dextrose thing. What's bad about dextrose? Educate me, please! I think if one uses too much stevia, the aftertaste is kinda alochol-ish
              --Trish (Bork)
              TROPICAL TRADITIONS REFERRAL # 7625207
              http://pregnantdiabetic.blogspot.com
              FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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              • #8
                Originally posted by Dr. Bork Bork View Post
                I think stevia's aftertaste is much better than splenda's, fwiw. Did not know about the dextrose thing. What's bad about dextrose? Educate me, please! I think if one uses too much stevia, the aftertaste is kinda alochol-ish
                Rivvin has a great thread on hidden surprises and this is one of them.

                It goes to show that you always need to read the label. Especially when you least expect it.

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                • #9
                  Thanks, moo! I am usually pretty good about reading labels, but didn't realize there's a problem with maltodextrin
                  --Trish (Bork)
                  TROPICAL TRADITIONS REFERRAL # 7625207
                  http://pregnantdiabetic.blogspot.com
                  FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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                  • #10
                    Damn, I didn't know that about SitR either. There goes my excitement about finding it in the closer grocery store. :/

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                    • #11
                      Look for stevia plants. Use the leaves as you would when making a julep. Steep them in good water too. If you can't find the plant, get seeds from some on-line seed vendor. Depending on where you are in Spain you may be able to grow it as a perennial.

                      If you are concerned about cacao, you might try carob. It is natural, non-threatening, and almost tastes like chocolate.
                      Last edited by periquin; 05-27-2011, 05:48 PM.
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