Meet Mark

Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

Tell Me More
Stay Connected
February 02, 2009

The Truth on Truvia

By Worker Bee
351 Comments

For better or for worse, we’re hell bent on finding or concocting the “perfect” non-caloric sweetener in this country. Call it the spirit of creative innovation – or capitalist enterprise. Call it incessant perpetuation of Americans’ bad eating habits. Call it a pragmatic step toward at least a more healthful alternative for what people will eat regardless.

First it was the pink packets, then the blue, then the yellow, and now the pleasantly, nature-inspired white and green foliage-designed envelopes. Truvia is a lucrative marketing merger of the “true,” (the essence?, the genuine?, the handy emotional affirmation?) with the herb stevia and all its natural (or novel) associations, depending on your familiarity with the natural foods (er, dietary supplement) arena.

Truvia is a creation of the Cargill Corporation, Big Agra giant. (We’re not sayin’, we’re just sayin’.) According to the company, it’s a non-caloric sweetener made from rebiana, an isolated and purified extract of the stevia leaf, a natural sweetener source originally from South America and now used in many corners of the world. Stevia, as we’ve reported on before, is considered safe by most experts, but it has not been approved by the FDA as a food ingredient in this and a number of European countries. (A small number of older and controversial rat studies found some association between high consumption and decreased fertility, lower birth weight and cancer. However, more recent research including a 2006 World Health Organization analysis found no evidence of negative health impact. Additionally, no health issues have been noted in the indigenous populations that have used stevia for generations or in Japan, where it is a very common and legally accepted sweetener used for decades.) In the U.S., stevia has been available but marketed instead as a dietary supplement. The biggest drawback for the sweetener in the minds of many consumers has been the slight (but distinct) aftertaste.

According to Cargill (and a number of tasters who either sampled the product at the company’s official rolling out event or who have purchased the product online), the plant selection and purification processes have done away with the offending aftertaste, leaving nothing but “clean, pure” sweetness. And taste testers seem to be responding positively as well, even preferring the sweetener to real sugar in many cases.

But what about the safety of the product and the whole “natural” claim? Is it really, as Cargill contends, a sweetener we can “feel good about”? We, of course, had to do some digging. Research has thus far been limited to several studies sponsored by Cargill itself. They were published together in a special supplement addition of the Food and Chemical Toxicology Journal this past July. The studies used both rats and humans as test subjects. Other than one study focused on reproductive impact, durations ranged from 4-16 weeks and used high doses of rebiana. According to the assembled research, there currently isn’t any indication that rebiana negatively impacts health. In healthy people, it didn’t raise blood pressure. It didn’t raise blood sugar in those with type 2 diabetes. Animal studies showed no signs of reproductive impact or harm to offspring. The rebiana substance was shown to be safely metabolized and secreted. The company adds that this research is meant to be examined in tandem with the plethora of existed studies on stevia – mainly steviol glycosides, which includes rebaudioside A, the primary element of Cargill’s rebiana.

As we speak, Truvia is in the midst of a nation-wide rollout. Having been first sold by select New York vendors and online, the product is making its way to more main street grocers. Additionally, consumers will increasingly find common food products made with Truvia in their supermarket aisles (including Coca-Cola-yeah!) as additional food and beverage applications are announced. We’ll see which ones are worth their salt – or their sweetener, we should say.

So, what’s our take on Truvia? In our minds the jury is still out. While the initial studies offer some degree of assurance, they’re extremely limited in terms of populations tested, biomarkers analyzed, and durations used. First off, it isn’t 100% clear that rebiana is entirely the physiologically-acting equal of other forms of stevia used throughout the world. Studies that last a mere 4-16 weeks don’t tell us much about the long-term effects of a substance. And though one study observed no impact on fertility or offspring in rats over two generations, somehow that still isn’t enough for us to recommend Truvia to our pregnant sister-in-law. Also, we wonder how well the substance will be tolerated in people with autoimmune disorders, certain food allergies, high blood pressure or other medical conditions. On a related note, we wish we knew more about potential substance interactions – how prescription drugs, hormonal therapies, or other medicinal treatments might alter the body’s processing and secretion of the substance over time. Finally, some critics also add that most of their stevia crops are generally grown in China under non-organic conditions. Given the recent problems with Chinese produced crops and medicinal substances (e.g. infant formula, pet food, heparin components), this fact doesn’t exactly inspire the deepest confidence.

Ultimately, our perspective on Truvia is the same as it is with any artificial/altered sweetener: ask yourself if the sweetened food/drink offers any real benefit (physical or otherwise) that you couldn’t get from the same or similar food/drink that’s unsweetened. If using an artificial/altered sweetener gives you an excuse to eat or drink things that probably aren’t good for you anyway (like Coca-Cola), we definitely say skip it. In this case, it’s just a crutch that perpetuates sweet cravings. If it allows you to have a sensible alternative for foods and drinks that offer you some kind of nutritional or personal benefit, then it might be a reasonable addition to your diet on occasion.

We’ll be watching as the news about Truvia unfolds and promise to bring you updates as they come along. In the meantime, we want to hear what you think of the latest sweetener to hit the shelves. Have you tried it? Do you intend to? Tell us your thoughts.

Further Reading:

On the Question of Sweetners

A Cranky Crab Confesses: Yes, I Use Splenda!

10 Health Marketing Buzz Words (Ripe for Skepticism)

Subscribe to the Newsletter

If you'd like to add an avatar to all of your comments click here!

Leave a Reply

351 Comments on "The Truth on Truvia"

avatar

Sort by:   newest | oldest | most voted
damaged justice
damaged justice
7 years 7 months ago

I haven’t tried it and don’t intend to. I still take in more sugar than I’d like (mostly in coffee), but as I focus on changing my eating habits, I find things I used to enjoy now taste overpowering to the point where I don’t enjoy them. Give me a 90% dark chocolate bar and a spoonful of coconut oil, and I’ll be happy to call that dessert.

I’d still like to try miracle fruit, both for curiosity’s sake and because it might help me drink coffee without sugar.

Rita
Rita
6 years 3 months ago

If you are ever interested in a really natural grow it yourself sweetener, try sweet cicely. It is an herb which is pretty easy to grow and has very sweet leaves that you can use fresh or dried. I have just began to use it but it seems like just a few leaves can really add all the sweetest you need. And I am a recovering sugar addict.

Kathy
Kathy
5 years 10 months ago
I’m with you on the 90% cocoa and coconut oil – I was a coffee drinker, especially in winter in NY. As of last fall I went low carb and decided to try Stevia with cocoa powder and water instead. I’ve grown to love it both hot and cold. It does require repeated stirring or a good swish toward the bottom of the cup. Sometimes I do add in a bit of hazelnut flavoring too – mmmmmmm give these a try and you may be able to replace your coffee w/ sugar habit with still plenty of antioxidants. Also –… Read more »
Saumia
Saumia
5 years 3 months ago

So, I was thinking about the miracle fruit? Did you ever try it?

Ronni
Ronni
4 years 7 months ago

YES! my mother grows miracle fruit in Florida. hat it does is makes juicy…citrus type fruits SWEET. I recall this smallish 3/4 inch berry.. A bit sweet itself. chew it and getting around your mouth. THEN eat lemon or lime … It will be the sweetest lemon or lime!

Paul
Paul
4 years 7 months ago

where can you get miricale fruit from if you dont want to grow it yourself?

Elaine
Elaine
4 years 5 months ago

What is this berry called?

stuart
stuart
4 years 7 months ago
stevia is safe healthwise and in fact, good for your health, in that it is good for your teeth and gums, normalizes blood pressure, normalizes blood-sugar levels, aids in digestion and secretion, improves kidney health, and other health benefits. It is truly like a miracle food, being sweet and doing the healthful opposite to your body then the halth detriments of sugar. You can find all of the substantiated and extremely credible medical literature to confirm what I said! Truvia is not pure stevia and is made up of erythritol, as the first ingredient and rebiana, which is a form… Read more »
Paul
Paul
4 years 7 months ago

you say stevia is much safer then truvia? ive been researching the sweeteners and although i havent found any information saying it was directly harmful to your health, i never found anything saying stevia could be good for you. where did you find this information?

Ben
Ben
4 years 7 days ago

Is it really the USE of Stevia that’s good for you; or the benifits of weaning yourself off of sugar? I do like how you touched on the other ingredient in Truvia,erythritol, which noone else seems to note.

Wendy
Wendy
7 years 7 months ago

Truvia has a definite aftertaste, and, quite remarkably, 3 carbs per packet! I’ll take my Splenda, and feel okay about it because it makes my primal lifestyle a little easier to swallow (pun intended).

Swerve Sweetener
7 years 4 months ago
The aftertaste come from the stevia. Stevia is a natural herb that has a bitter/sweet/bitter cycle, the problem is the bitter is always present. The erythritol that Coke is using is only about 60% as sweet as sugar, so they have to boost the sweetness somehow – they chose stevia – which is 300% as sweet as sugar. There is no way to extract and crystallize stevia without chemicals. We have been working on out erythritol formulation for 9 years and have came up with a 0carb/0cal form of erythritol that is made completely naturally with no chemicals involved in… Read more »
Michael
Michael
6 years 7 months ago
In the Marines there is a term “Overwhelming fire power”. All this truvia is cracka-cola’s effort to get products like sweetleaf which is actually made from stevia leaf extract and others off the market. According to this “Swerve Sweetener” its impossible for all these other products that contain Stevia extract without having gone through some sort of chemical process being involed. This character “swerve sweetener” seems to be dumping alot of information to try to reassure people of this truvia product. I sense a cracka-cola propagandist and would suggest people actually looking up all thie information them self. While this… Read more »
Joe Ronson
Joe Ronson
3 years 4 months ago

So, after taking your advice and looking into ‘swerve sweetener’ and their posts I’ve discovered that swerve is actually a truvia competitor. so while they may have been backing up erythritol, a naturally occurring sweetener, they probably weren’t doing it to help truvia. thats all

Ricky
Ricky
4 years 6 months ago
Don’t be fooled by the “Naturally Made” line. Does anybody remember how Aspartame was originally marketed/made? Essentially the same way… Toxic substance fed to a micro-organism (aka bacteria) which feeds on it, and then excretes (think waste) a powdery substance, which is then filtered and fed to us, broken back down into good stuff and formaldehyde. The latter not being the good stuff. So what’s left? What’s natural? Every sugar and sweetener is either chemicals, or chemically processed (removing original enzymes and truely natural characteristics)… If your like me. Stick with the plant. Eat the berry. Eat the fruit. Enjoy… Read more »
Joan
Joan
4 years 4 months ago

Personally, I stick with pure home- boiled maple syrup. Nothing is added – just sap from the sugar maple tree boiled down to syrup. Lots of work – over 40 gallons of sap boiled down to get ONE gallon of syrup, but WORTH it! I use replace the sugar called for with half the amount in syrup. Lots of comments about how good bakery tastes – great over ice cream and in main dish recipes, too.

todesengel013
todesengel013
4 years 4 months ago

I agree. It’s really sad what the corporations are doing to our foods in the name of the almighty dollar, but it is also really sad that we put up with it. It’s really frustrating to find good quality food that you don’t have to make completely from scratch. I wish they would just pull their heads out and stop trying to trick us into thinking that they are actually listening to us as consumers and giving us good food while they are still slipping crap in there that bogs us down and hurts us.

doris
doris
4 years 3 months ago

AMEN RICKY. BE BLESSED.

t
t
3 years 3 days ago
I was using Truvia for about a year. I though it would help with my blood sugar since I was not using sugar anymore. Especially in my coffee. But, when I went to get my sugar checked I went from a low six to a high 7 on my fasting blood sugar. I am on meds, there ws no reason for it to go that high. I did a test just this week. Wake up and check my sugar, then have coffee with the Truvia and then retest. My blood sugar went from 137 to 166 after having the coffee.… Read more »
Ricky
Ricky
3 years 3 days ago

Not a Truvia fan per se (I like the actual leaf), but in your case I could not imagine to begin to explain why your sugar levels rose, But… The reason they make such claims, is because stevia is not sucrose, maltose, lactose, fructose, glucose, dextrose, or any other sugar-ose’s. Simply put, it’s not sugar.

Just curious as to what happens when you test before and after other artificial sweeteners, or just the coffee itself.

Stacy
Stacy
2 years 10 months ago

I realize I’m late posting a reply. You may wish to consider checking your blood glucose after drinking black coffee as well. Some people have sensitivity and caffeine by itself will actually raise their levels.

jennifer
jennifer
7 years 2 months ago

Sorry to burst your bubble, but Truvia is better than splenda. Splenda has 3 calories (carbs) per packet as well. Since it is under 5 calories it can be labeled as “calorie-free”. Splenda is chlorinated sugar. It breaks down at higher temperatures (over 90 some degrees) and becomes toxic to the body. Most sweetners are already spoiled by the time the hit the grocerery

Joy
Joy
6 years 11 months ago

Splenda has 3 calories which is equivalent to 1 net carb not 3 carbs.

Also, Splenda® does not interact with other food ingredients or breakdown when exposed to the hot temperatures, acidic conditions, and storage requirements common to many food manufacturing and distribution systems, such as those for carbonated soft drinks, dairy products, hot-filled teas, canned fruits, and baked goods.

That said, I prefer Truvia because it’s a natural sweetener.

Just wanted to clear up some falsehoods others posted.

Helene
Helene
4 years 2 months ago

I used Truvia for over a year and experienced severe, chronic, diarrhea. I finally figured out it was my “natural” sweetener (Truvia.) I threw it all in the trash. After almost 12 months of diarrhea, it stopped when I quit using Truvia. Now I’m fine.

Songbird21
Songbird21
6 years 10 months ago

You do know Splenda causes cancer right?

todesengel013
todesengel013
4 years 4 months ago

Everything causes cancer, ha ha. But with that said, it is still no reason to not try and do your best and live as healthy as possible. Lol.

Tom Millensifer
Tom Millensifer
6 years 10 months ago

Stick to your Splenda if you eventually want to become very ill as did my wife. Splenda is made by taking two or three OH molecules off of sugar and adding two or three Chlorine molecules making Splenda a “Chlorinated Hydrocarbon.”

Dutchruby
Dutchruby
6 years 6 months ago

Splenda WILL make you sick especially if you use quite a bit of it as I did several years ago. It is not natural. My daughters and I plus a niece all became very tired and had a hard time just trying to function during a regular work day. My niece actually had changes with her white blood cells. We all quit the stuff. My niece now how cancer of her lymph glands. Maybe the two are not related but who knows? I love Truvia and only hope it is safe. Time will tell.

CJ
CJ
5 years 6 months ago

And table salt is “sodium chloride”…that doesn’t mean that you’re consuming chlorine when you eat salt or splenda as the chlorine is chemically bound, rendering it inert. I think people dramatically underestimate the dangers of refined sugar….personally I subscribe to the “everything in moderation” theory, but I’d rather eat splenda than sugar any day.

Dorothy Fitzpatrick
Dorothy Fitzpatrick
4 years 3 months ago

Isn’t Splenda on the lines of Aspartame? If so, it is a highly dangerous neurotoxin. This is according to Mercola.

elaine
elaine
5 years 10 months ago

FYI: In case you are interested.
My gastro Dr. took me off Splenda because I was having unexplaine digestive attacks. After researching Splenda I found that it causes digestive problems, severe headaches & kills the good bacteria that the body needs to properly digest food, not to mention what is does to the liver. I feel so much better now

Timmiejane
Timmiejane
5 years 10 months ago
caryn stockwell
caryn stockwell
5 years 6 months ago

Splenda is made from chlorine … you might wish to switch to Stevia, which is a natural sweetener.

Dave
Dave
7 years 7 months ago

I haven’t tried Truvia but I’ve been using Stevia Plus for a few years now as a sweetener in my tea. Even there I only use it from time to time as I’m learning to enjoy the flavor of green tea without sweetener. I don’t drink coffee and I’ve quit drinking any kind of soda over a year ago.

I don’t see any need to try Truvia because the aftertaste of Stevia doesn’t bother me. I’m also dubious of Cargill products.

Jessica
Jessica
7 years 1 month ago

Could you please explain your dubiousness about Cargill? I’m interested in knowing more.

doris
doris
4 years 3 months ago

Cargill Products
Type Private
Industry Food processing
Founded 1865
Headquarters Minnetonka, Minnesota, U.S.
Area served Worldwide
Key people Gregory R. Page (CEO)
Products Crop and livestock, food, Health & Pharmaceutical, Industrial & Financial & Risk Management, Electricity and gas
Revenue US$ 119.5 billion (2011)
Operating income US$ 4.6 billion (2011)
Net income US$ 4.24 billion (2011)
Owner(s) Cargill family (90%)
Employees 142,000 (2011)
Website Cargill.com

Jan Ross
Jan Ross
5 years 8 months ago

Dave, I think I agree with you more than I do with most of the folks who have written on this site. Thanks, Jan

KC
KC
4 years 7 months ago

Stick w/ the Stevia as I just read a ton of posts about side effects of Truvia which is after all…. a Coca Cola product.

adam
4 years 2 months ago

Geez people…you all are sad. (a coca cola product)…….everyone of you must only eat nuts, fruit, veggies and drink only water. You all are exact height and weight ratios aren’t you??? LIVE PEOPLE LIVE!!!!!!!

Take things in moderation and exercise…..SAD SAD PEOPLE!!!!!!

Coca Colas are delicious and harmless if taken in MODERATION!!!!!

Nelly
4 years 2 months ago

You forgot to add bacon to the list. And steak. And coconut everything. And lots and lots of delicious fat.

As for the height-to-weight ratios: most of us have lower body fat percentages and more lean mass than the average bear…er, person, so that’s thrown off a bit. But it makes us sexy, so that’s ok.

Coca-Cola is delicious? Gah. Glass of wine for me, please. You enjoy your wickedly addictive sugar water and the subsequent painful crash whenever you try to go without it. I’ll be outside, without a headache, living.

Jamie
Jamie
4 years 1 day ago

While exercise is an essential component of maintaining a healthy lifestyle, I wouldn’t call it a “cure-all” for everything. There are many substances that are toxic to the human body, and the effects of these substances can’t be erased simply by exercising. The people you refer to as “you” (me being one of them) can assure you that we are anything but sad. After all, I would be much happier taking a slab of bacon or a giant steak over a coca-cola any day!

Donna
Donna
7 years 7 months ago
Thanks for writing about this new sweetener. As of now, i use a little Stevia in my morning coffee, and yes, as you’ve said, it does have aftertaste, but the taste is O.K. while drinking it. I’ve not yet tried Truvia, but plan on it, i’ve not yet seen it nor had i even heard about it until now here on MDA-THANKS for sharing this! What gets me is that some people think if they drink a diet cola because it has no calorie sweetener, they think it’s healthy. I’ve tried to tell people you’re not doing yourself a favor.… Read more »
treva
treva
5 years 10 months ago

I found Stevia to have a bitter aftertaste. I reluctantly tried Truvia and was pleasantly surprised! It taste just like granulated sugar and no aftertaste. It cost alot more than splenda or other sugar substitutes, However,I am hopeful the price will drop as more people discover the sweet taste of Truvia.

Son of Grok
7 years 7 months ago

When I first read about truvia, this was my response “So… you take a decent natural sweetner, chemically break it down… then reconstruct it and sell it?”. Carghill processes the heck out of the stevia before it becomes truvia. What a load of caca!

The SoG

Charles
Charles
7 years 7 months ago
I’ve been using Truvia for a few months. I generally use it to sweeten herbal iced tea that I drink in the mornings. Sometimes I sprinkle some on my berries and unsweetened coconut milk, or on oatmeal (also made with coconut milk). I use maybe 2-3 packets a day, so I’m not a big user. And I don’t drink any diet soda at all. Taste-wise, it’s better than plain stevia, though my wife finds it still has an aftertaste that she doesn’t like. I don’t experience any effect on blood sugar that I can discern. I’m on a very low-carb,… Read more »
Lee T
Lee T
7 years 1 month ago

So you’re on a strict low-carb natural berries and oatmeal hunter-gatherer diet, yet you purchase a laboratory-made chemical to sweeten your food. I take it you’re moreso “anti-carbohydrate” than pro-natural?

Luann
Luann
5 years 6 months ago

Lee, There is no need to be a mean person. You have your opinion and live your life the way you want. Does that mean that you have to be so judgmental in a non-productive way? Life can be pleasant if you choose to be kind and helpful instead of being high and mighty.

Todd
Todd
4 years 3 months ago

Oatmeal is NOT low-carb. It will sky-rocket your blood sugar. It’s a grain and it’s completely not evolutionarily natural as a food.

Donna
Donna
7 years 7 months ago

Where is this sold? Only @ health food store? Just this past Friday i was in the health food store getting more cashew and almond butters. I’ve not seen this. But, i do have another h.f.s i could look at. I want to give this a try because Stevia does have “after”taste. I see no reason to not try it if so far so good!

Chrissie
Chrissie
7 years 2 months ago

You can buy it anywhere, Publix has it, Whole Foods has it, most of the mainstream groceries carry it.

Tiffany
Tiffany
5 years 5 months ago

You can actually find it at Walmart now too.

Karen
Karen
6 years 11 months ago

Truvia is also sold at Meijer. Besides adding it to my tea and oatmeal in the morning, I’ve also made an apple pie with it. One packet is equal to two tsps. of sugar. After emptying around 10 packets, I ended up with about a 1/2 cup of sweetner for my pie. The pie was plenty sweet, very good!

Sheila
Sheila
5 years 1 month ago

I just found Truvia at Target last week.

grace
grace
4 years 11 months ago

i get truvia at walgreens

Dave, RN
Dave, RN
7 years 7 months ago
I’ve tried it and it’s pretty good. I also have used Stevia for some time, and can’t even detect an aftertaste, although from what I understand some brands have more of an aftertaste than others. Be aware that Truvia also has another ingredient in it, erythriol (hope I spelled that right). It’s an alcohol sugar, I believe. It has a slight cooling effect on the tongue, almost like a mint, just not near as strong. As for me, as much as I like Truvia’s taste (one packet is = to two teaspoons of sugar) I think I’ll stick with what… Read more »
Charles
Charles
7 years 7 months ago

I get it online. You can Google “Truvia” and find the web site.

JE Gonzalez
7 years 7 months ago

It is probably great to sweeten a morning coffee with, eh, Mark? The way I see it, we are better off without sweeteners or artificial sweet things in general. If sugar is addictive, why keep yourself addicted in the first place?

Emily
7 years 7 months ago

I’ve been using regular stevia for over a year in both liquid and powdered forms. I like it and its unique taste doesn’t bother me. I was very skeptical of Truvia, so thanks so much for this article! I still won’t be choosing it over plain stevia, but it doesn’t seem to carry the same risks as artificial sweeteners or refined sugars (neither of which I go near).

Dave Hodges
Dave Hodges
7 years 7 months ago

Haven’t tried it and have no interest in doing so. All sweeteners are bad for you, and the non-caloric sweeteners are the absolute worst (Splenda, Aspartame, &c.). And whilst Stevia *may* not be as bad for you as High Fructose Corn Syrup, what is the point of feeding an unnecessary sugar addiction with yet another foodstuff monstrosity? I would rather have an occasional piece of dried fruit as a treat than eat any processed sweetener – I don’t care how “natural” they say it is.

jennifer
jennifer
7 years 2 months ago

I am on a specific diet for candidas (systemic yeast overgrowth). I must completely avoid all sugars and carbs. Stevia is the only sweetner that doesn’t feed the yeast. I am supposed to eat plain unsweetened organic yogurt. If you have tasted plain yogurt (similar to sour cream) you would see why this using this product is necessary.

tulin
tulin
7 years 9 days ago
i think plain yogurt has a great taste it is not any smilar to sour cream, you need to get the right one. if you can get the greek yogurt you can spred it onto a cracker and eat it like cream cheese and if you want you can put another layer of something sweet or something salty. grade some cucumbers chop some dill mash a clove of garlik mix it with greek yogurt and use it as a dipping for your veggies. you dont need sugar to eat yogurt. i know it sounds abit strange but it tastes whole… Read more »
Megan
Megan
6 years 10 months ago

Spread it on a cracker or add something sweet? Did you not read the part about avoiding carbs/sugar?

Jaime
Jaime
5 years 6 months ago

I use plain yogurt as a dip and its pretty good that way.

Mary Nash Stoddard
5 years 8 months ago

Very astute observation, Dave. You’ve just paraphrased our philosophy in a nutshell. Thanks.

KC
KC
4 years 7 months ago

You can use plain yogurt as you would sour creme in Mexican dishes. I love to put a dollup of plain yogurt on top of my salsa for a dip. Of course the corn chips would be another matter, but it is less fat in the dip than sour creme. I might add it is a special occassion summer thing.

emergefit
7 years 7 months ago
First off, I trust Cargill about as far as Grok could throw them — which is to say, a slightly shorter distance than Grok could throw ADM. More to the point, what is with this incessant, God-given need we have for sweet things — which weren’t made sweet by nature. Fruit is sweet, I get it. That sweetness comes from naturally occurring sugar, I get that too. Yippee for sweet. Coffee isn’t sweet. Tea isn’t sweet. Milk? Not sweet. Water — in it’s natural form isn’t even flavored, let alone sweet. Nobody has a God-given right to sweet things. Sweetness… Read more »
mary
7 years 1 month ago

Milk is quite sweet. It can be used by diabetics for hypoglycemic crises, same as OJ.

Jess
Jess
6 years 2 months ago

Just needed to clear this up- since this is just sitting here on the internet being wrong, however late I may be. Milk, while having sugars in it, is NOT appropriate for a hypoglycemic crisis. Milk has fat in it, and fat slows the absorption of the sugars, delaying the rise in blood sugar. If you see a diabetic have a a hypoglycemic crisis, give them something like juice, dried fruit, or regular soda.

Juju
Juju
5 years 6 months ago

Some misinformation here. Milk IS very appropriate to treat a hypoglycemic reaction. There are many endocrinologists and internists that prefer their patients be treated with milk as it prevents a blood sugar spike and the protein also tends to stabilize the blood sugar rather than cause a rebound high/low see-saw effect. Also, I need to point out that dried fruit IS NOT an appropriate treatment for a very low blood sugar as many hypoglycemics in crisis do not have the energy/available calories or coordination to be able to chew it.

Andre Chimene
3 years 7 months ago
Mary, Diabetics should never use milk or juice or fruit etc to bring blood sugar back up. It is too imprecise. You wil always overshoot your mark of normalizing blood sugars. Plus, they all must be broken down to get to glucose. Instead take 4 gram glucose tabs. 1 Tab raises my blood sugar 20 points and no more. 1/2 tab, 10 points. PRECISE! Fastest too because the glucose is working in 5 minutes. For even faster results, you can get glucose liquid tubes. This will allow you to keep normal blood sugars without overshooting your mark. Recommended by Dr.… Read more »
greg grok
greg grok
3 years 7 months ago

Hi Richard,
Agree with everything you just said apart from that diabetics should ‘never’ use milk or fruit juice for hypos. If it’s the choice between unconciousness/coma or fruit juice/milk i’ll be opting for the juice/milk anyday. Ideally they should have a form of glucose on them so they can deal with it precisely.
Totally agree with you about Bernsteins book. If you are a diabetic you MUST OWN THIS BOOK. It’s that simple. This book told me more in 1 week of reading than 22 years of Doctors, specialists and paying attention to bullshit diabetic organisations ever did.

Carol
Carol
6 years 11 months ago

There are some people for whom sweet (and salty, by the way) are a godsend. I am currently undergoing chemotherapy for breast cancer, and the chemo drugs warp your taste buds. My mouth constantly tastes of metal. Not just a little—-A LOT. Sweet kills the metal taste. Foods that used to taste great, don’t anymore. I can’t eat sugar sweetened foods because of the risk of tooth decay. And artificially sweetened gum and candies do take that god-awful taste from my mouth temporarily.

Take your superior attitude and stuff it.

Karen
Karen
6 years 11 months ago

Yeah! I Love your stuff it comment!
You do what you can to get thru Chemo.
My sister was recently diagnosed with a rare form of cancer, a Non Hodgkins Lymphoma cancer, she may have to undergo Chemo in the future. We need to support each other on this. Best of luck to you.

God Bless

Ben
Ben
4 years 7 days ago

Realizing it’s been 3 years since either of your posts; I hope both of you and yours’ cancer treatments have been successful. I agree you do what you have to do for a little glimpse of comfort in a struggle.

seetme
seetme
6 years 7 months ago

I do not believe in god, however, I have rights nonetheless…I have the right to paper clip and cling to whatever I wish…knock off the preaching…just the facts mam, just the facts…

Bub Noto
Bub Noto
7 years 7 months ago

Stevia’s taste is so hideously repulsive and totally overpowering that if this product has even 5% of the vomit-inducing noxiousness of Stevia, it will never, ever, catch on.

Bob K
4 years 3 months ago

I’ve been taking Stevia or offshoots for a few months including Truvia and have yet to experience that that overly decriptive ” hideously repulsive” taste you mention.

Most current research indicates stevia products better for you than sugar and since they suit my tate buds I’ll continue till any subsequent research makes me stop.

Coke and Pepsi continue with stevia in some products.

charlotte
7 years 7 months ago

Living here in Cargill territory (seriously, I’m spitting distance from their headquarters & half our neighborhood works for them in some capacity), I tried out Truvia about a year ago. I’ve been using Stevia for years (not daily, just every now and then) and am well accustomed to the aftertaste but I did think that Truvia was an improvement. That said, I haven’t made any effort to get any more since I first tried it. It’s the whole “processed factor” that Son of Grok brought up. Makes me nervous.

But it does taste better…

Furious Mittens
Furious Mittens
7 years 7 months ago
Damaged Justice, I tried the miracle fruit last weekend and it was indeed miraculous. But, I wouldn’t suggest using it as a sweetener substitute for coffee. The miracle fruit really sends your tongue into weirdsville. Here were some of the wacky taste results: Beer – sort of like a chocolate milk shake except 80% more awesome. Tomatoes – a little bit like peaches. Lemons – lemon candy. Mustard – frosting. Wine – grape juice (and not in a good way) Blueberries – little balls of heaven. But nuts still tasted like nuts and coffee still tasted like coffee. Miracle fruit… Read more »
Lisa
Lisa
6 years 9 months ago

Did the schnozberries still taste like schnozberries? 🙂

Ben
Ben
4 years 7 days ago

HAHAHAHAHAH

damaged justice
damaged justice
7 years 7 months ago

Thanks for the anecdote — I was hoping it would make my coffee taste like mocha. Sounds like I’d be drinking a lot more beer 🙂 I hear it also doesn’t affect the taste of meat?

Donna
Donna
7 years 7 months ago

Dave,RN
Thanks for letting me it’s sold @ supermarket, i’ll check around, appreciate it.

Charles,
My thanks to you also. I’ll check out their site.

Glad both you guys enjoy it!

As soon as i find it, i will try it and see how i like it. Different people have different tastes, i like Stevia but i dilike the liquid Stevia. I’ll let you know how i like it and MDA will keep us posted on it!

Nancy
Nancy
7 years 7 months ago

As Dave, RN mentioned, Truvia has Erythritol in it. 3 g. per packet! I am sensitive to sugar alcohols and would never use a sweetener with that much sugar alcohol in it, even though Erythritol usually causes less “upset” than the other sugar alcohols do.

Furious Mittens
Furious Mittens
7 years 7 months ago

Damaged Justice,
Indeed. The beef jerky still tasted like beef jerky.

Robert M.
Robert M.
7 years 7 months ago

Artificial sweeteners typically do not trigger an insulin response so they should not increase appetite.

nonegiven
nonegiven
7 years 7 months ago

I use both stevia extract and erythritol but I mostly use Sweetzfree. I usually use stevia extract and Sweetzfree together and sometimes erythritol (for texture) because a blend of sweeteners seems to taste better than any one alone. The erythritol I have to powder in my blender because it doesn’t dissolve very well otherwise. I wonder if the erythritol in the Truvia dissolves when you mix it into something?

Swerve Sweetener
7 years 4 months ago

Try swerve sweetener, it acts just like sugar at all temps, it melts, dissolves, cooks, bakes and freezes just like sugar. The best part is it measures the same as sugar, equal in sweetness 1:1 – makes for easier recipe conversions.

Cathi Gross
Cathi Gross
6 years 5 months ago
Hi, I am concerned with the new Sugar “Swerve” as I am with “Trivia”. . .WHY! because they have listed in there ingredients “NATURAL FLAVORINGS”. . .WHAT IS HIDDEN underneath that heading “NATURAL FLAVORINGS” that they don’t want us to know about?????Could it be MSG which enhances flavor or some other bad Excitotoxin. I wish both these Companies sugars would tell us what the “NATURAL FLAVORINGS” are. So, until either of these companies come forward with all their ingredients I am not buying. For those of you wondering what an Excitotoxin is here is the definition: Excitotoxin are substances, usually… Read more »
maggie
maggie
5 years 5 months ago

ah ha! this is the nugget of info I was looking for. The “natural flavors” – MSG connection. I’m glad you included this in the discussion because it must be examined closely. Any company that does not want to fully disclose the exact nature of their “natural flavors” is a flag to me. What’s to hide? The fact is I can’t touch the stuff till I know.

SingleMom72
SingleMom72
4 years 7 months ago

Amen!! Plain old sugar in moderation just the way God intended it. If it is artificial, processed, or some modified manmade chemical I’m opting out. Water, exercise, and real sugar in moderation is key for me. I often use natural local honey or fruit juice to sweeten coffee, tea, or during baking. You’d been amazed how little of a difference there is.

Ben
Ben
4 years 7 days ago

I too am leary of “natural ingredients”
I’m sensitive to MSG. However, as a Cargill employee, the company kitchen has a stock of Truvia. I’m trying it today as a sugar substitute in my coffee (and I drink a lot of coffee). If by noon today, I get blind sided by an invisible mallet between my eyes, I’ll know it was an MSG reaction….

Eugene
7 years 7 months ago

I bought some not too long ago. I used it once or twice before I decided that I like my coffee black these days. I used it in one or two low carb desserts too, and it helped bulk up the taste of Splenda, but I am still not sold on Stevia. I’d rather avoid the sweetness whenever possible, to tell the truth.

Mike
7 years 7 months ago

I think the phrase is, “we’re not hatin’, we’re just sayin'” but point taken 🙂

tjg
tjg
6 years 21 days ago

No it’s NOT hatin’!!!!!!!! This is a direct quote from Seinfeld. It’s correct, and damn funny!

goodfriendsam
7 years 7 months ago

I wish you had talked about the fillers that go in those Truvia packets. Terrible processing. There are plenty of natural stevia products that as a diabetic I support and use, but I’m not down with this garbage.

Swerve Sweetener
7 years 4 months ago

Actually the problem with truvia is the use of stevia and the way the erythritol is made. There is a way to naturally make and purify erythritol with no chemicals. Just let the enzymes do the work on the right combination of fruit and vegetable fibers and you get white crystals that are equal to sugar in sweetness and structure.

Lauren B
7 years 7 months ago
Nancy, erythritol is the only sugar alcohol that doesn’t cause digest upset and doesn’t contain carbs (well, it has 10g carbs for one WHOLE CUP). They have to list 3g on the packet, but it’s not metabolized by the body that way. I blend my own erythritol and NuNaturals pure stevia extract for baking. Why perpetuate a love of sweet things? Because it makes my low carb all natural lifestyle doable. Because it makes celebrations happier. Because sweets and fancy desserts are part of our culture, and I like being a foodie. Truvia is probably better than Splenda. It’s just… Read more »
ItsTheWooo
7 years 7 months ago
I’m just curious… what motivates someone to shun a food item from diet that has never been found to cause health problems? “Natural” is arbitrary. I would argue there is nothing “natural” about eating berries year round, or dark chocolate, or green tea for that matter. All of these items require technology. What line do you draw which says truvia is not natural, but berries during 15 degree winter weather are natural? Is it an aversion to hedonism in food? I’ve long suspected morals which make one uncomfortable with hedonistic eating motivate pointless “health freak” behavior. Therefore, truvia is bad… Read more »
Cathi
Cathi
6 years 5 months ago
I probably wouldn’t have changed my diet, if I wasn’t sick and it hadn’t effected my body. So, for me it’s a matter of finding health again. But I totally agree with you on the taste factor. That’s why I have gone to trying different sugars that are natural to make bake goods that taste good. I have been expermenting with Luo Han Guo, which is a 1000 year old Chinese Sugar. It has an interesting Buttery Carmel kind of taste, and I been mixing it with Erythitol, and I have plans to try Yocan Syrup to since it’s low… Read more »
Rebecca
Rebecca
4 years 7 months ago

Amen. Also, the whole “Splenda causes cancer because it’s chlorinated sugar!” line of logic is just absurd. It doesn’t mean you’re eating chlorine. I am married to a chemist, and my mother is a chemist, and both of them after researching heavily on the subject, attest to the safety of Splenda, and both of them use Splenda liberally in their own diets.

Scott
Scott
7 years 7 months ago

This is so weird. I just bought some Truvia today for the first time and I go home to your site and poof! So strange.

Son of Grok
7 years 7 months ago

Itsthewoo,
I personally have nothing against stevia.. i don’t use it myself as I don’t crave the sweetness really but my wife uses it for her coffee. Truvia on the other hand is a processed monstrosity made from stevia. Therefore I say it is bad because it is heavily processed.

The SoG

Dave
Dave
7 years 7 months ago

Itsthewoo,

“I’ve long suspected morals which make one uncomfortable with hedonistic eating motivate pointless “health freak” behavior.”

Your rant is just at the opposite end of the spectrum from the “food moralists” you are deriding. It is like reverse snobbery IMHO.

I’m not sure, but based on your food likes and dislikes it sounds like Mark has found a poster child for the theory of how diet and thoughts impact gene expression.

John
John
5 years 6 months ago

So Dave, how many forums do you log onto and beat up on other posters?

zbiggy
zbiggy
7 years 7 months ago

Itsthewoo,
if your unsweeted tea/coffee tastes like crap, just buy a better brand so you don’t need to cover it with sugar/sweetener 🙂

Aaron
Aaron
7 years 7 months ago

Hey Mark,

Just thought this could be added to the debate.

In 2008, two UCLA researchers studied Stevia for carcinogenicity and toxicology, and determined that it caused mutations in some laboratory tests.

http://www.cspinet.org/new/pdf/stevia-report_final-8-14-08.pdf

Hannah
Hannah
7 years 7 months ago

I would rather eat Stevia/Truvia than Splenda…

Splenda makes me very sick. So does aspartame. Stevia never did that, but yes, a bit of a funky aftertaste…I sprinkled it on most things but it never awakened cravings in me whatsoever, thats why I liked it [only the powder kind!].

I think I will try Truvia.

Grok
Grok
7 years 7 months ago

Game, set and match to ItsTheWooo.

Looks like Dave had his feelings hurt and SoG missed the point.

Dave, tell us about your superior gene expression (an overused term in the paleodiet community by people who don’t really know much about it) gotten from eating (neolithic) berries year round, or (neolithic) dark chocolate, or (neolithic) green tea as she mentioned in her comment.

Most dietary choices claimed to be paleo are so far from it as to be laughable.

Son of Grok
7 years 7 months ago
Grok, I didn’t really miss the point as much as I maybe addressed it tangentially and did not really clarify. Let me rephrase as Itsthewoo might have put it. Eating sugar substitues does not make me feel “good”. In fact, it often makes me feel “bad”. Stevia does not make me feel “bad” or “good” and so therefore why waste the energy trying to include it in my diet? Truvia is one step past stevia… it is processed stevia which as people point out has a sugar alchohol, which placebo or not tends ot make me feel “bad”. Therefore I… Read more »
Revrant
Revrant
7 years 3 months ago

Sugar makes you feel bad too, and it’s unhealthy, so what exactly do you eat? Tofu?

Revrant
Revrant
7 years 3 months ago
I had tried Stevia before, in the extract form, and it had a pretty foul aftertaste, but truth be told it was no worse than the metallic aftertaste of Splenda and it’s ilk. Stevia of course has been around for many thousands and thousands of years and used since prehistory, but what they did was pick what they felt is the “best” of Stevia and make an extract out of it, patent it, and then doing so having actually bypassed the entire FDA debacle. Really smart thing to do, and it removed control from the hands of sweetener companies, which… Read more »
Dave
Dave
7 years 7 months ago

Son of Grok, Grok (aka ItsTheWoo) isn’t interested in a serious discussion. Just another Internet troll looking for a little excitement in their life. My feelings could never be hurt by some faceless incoherent person ranting on an Internet board.

Son of Grok
7 years 7 months ago

Thanks Dave. There I ago again giving people the benefit of the doubt!

The SoG

trackback

[…] Check out Mark’s Daily Apples Take On Truvia […]

Katherine
Katherine
7 years 7 months ago
“Oh you aesthetic, pious observers, maintaining the sanctity of your body. By abstaining from electrifying, will-stealing sensation, you are transcending mortality… this sort of thinking is a distant cousin of the increasingly maladaptive practices of CRON and even anorexia nervosa. Living, point of it, missing you are.” ITW, perhaps you should take the time to find out what this site is about before you come in guns a’blazin with the insults. If you find consuming artificial sweeteners an “electrifying, will-stealing sensation” and your diet soda makes you feel so fulfilled, then drink up! No need to be so defensive. Personally… Read more »
marilyn zorn
7 years 7 months ago

I tried the truvia and didnot like the aftertaste. I have been using Splenda and find that it is the “best” artifical” sweetener for me. My husband is diabetic and using the splenda has opened up a lot of options for him which keep his blood sugar stable. Forget about him changing his diet or life style. Some people just don’t get it and don’t want to. So splenda has been a big help in this area. I use it instead of sugar and he never knows the difference.

trackback

[…] Mark’s Daily Apple uncovers the Truth on Truvia. […]

smidge
smidge
7 years 7 months ago
Anybody ever research any info online about the damage these Other artificially made sweeteners have done and continue to do to people?My first experience with Asparteme(aka.Nutrasweet) and Splenda was awful! After 3 times, I understood these products are deadly to my system.They nearly killed me in hospital when they only offered me these products in all the food I got due to my diabetes.- What if this does so as well? The adverse effects make me seek more answers as to long term safety. Always open to new yet “safe” ways to enjoy my food….So I will monitor this item… Read more »
smidge
smidge
7 years 7 months ago

Please send all responses to email address.

Matt
Matt
7 years 7 months ago
I have been trying to decide on a brand of stevia to use so I can drop the Splenda. Today I ran across Truvia at Wal-mart. I assumed it was processed but thought it might be a better alternative until I can decide on and order some stevia. I noticed on the package that it has Erythritol in it. My first thought was it might cause some kind of gastro problems since its a sugar alcohol. I thought I better read up on it to be safe. Reading on Wiki, it appears that it is the least likely of all… Read more »
Jen B
Jen B
7 years 6 months ago

I have been using Stevia Extract in the Raw for the last few months and really like it. It is less expensive than Truvia and does not have the sugar alcohol in it. You can check it out at http://www.steviaextractintheraw.com

David
7 years 6 months ago

I am curious about their claims of natural flavoring though…and idea what that is? In reality, most people are better off ingesting regular old sugar, as at least you know what you are getting.

Revrant
Revrant
7 years 3 months ago

Yeah, it’s called diabetes.

I have it.

Bill
Bill
7 years 6 months ago
To those who said they’ll stick with splenda……..this is what spenda is: it was discovered when pesticides were developed. Splenda also causes: Shrunken thymus glands (up to 40% shrinkage) Enlarged liver and kidneys. Atrophy of lymph follicles in the spleen and thymus Increased cecal weight Reduced growth rate Decreased red blood cell count Hyperplasia of the pelvis Extension of the pregnancy period Aborted pregnancy Decreased fetal body weights and placental weights Diarrhea According to Consumers Research Magazine “Some concern was raised about sucralose being a chlorinated molecule. Some chlorinated molecules serve as the basis for pesticides such as D.D.T., and… Read more »
David
7 years 6 months ago

Bill, would love to see where you got that info from. I don’t doubt it, as that stuff is crap, but could use more facts when talking to people about it. Thanks!

marilyn zorn
7 years 6 months ago

Yes, Bill,

Where did you get your source of information about Splenda? It’s big claim is that it is made from sugar—how can that be a pesticide????

Marilyn

Jayleen
Jayleen
4 years 7 months ago

I have a question. Everyone is always posting information about these sweeteners and never provides a source. Yet you don’t request for a source on every single one. Does this mean that you are offended? On that point, may I ask you where got the piece of information that it is made from sugar? Or maybe I should ask everyone on here where they got every single piece of information? But wow, one would need to put a lot of effort just to write a post if they were to include the sources.
Source: Me

Susan
Susan
7 years 6 months ago
Matt, Regarding your question about Erythritol it’s not just that it’s a yeast thing – it’s that it’s an artificial compound! The way I understand it is that the scientists have used the yeast fermentation process to copy the make-up of a ‘natural’ compound, so they can say it’s a natural sugar…. but that doesn’t work for me. It’s more like a fake Gucci handbag to me. It looks the same, feels the same but isn’t at all the same! It’s made from different stuff, in a different way for a similar but unquestionably different result. The other new sugar,… Read more »
Swerve Sweetener
7 years 3 months ago
“Erythritol is made by enzymatic processes where enzymes break-down natural foods that are a part of your everyday diet (fruits and vegetables). The process that we use to yield the white crystals is the introduction of microorganisms classified as “osmotolerant”. The non-GMO microorganisms are introduced, and during that 3 day “fermentation” process a white crystalline powder is formed. Those crystals are then purified with natural activated charcoal and ultrafiltration, no chemicals involved.” The Digestibility of erythritol and erythritol causing gas comes from the addition of inulin in the mixture. We have figured out a way to create our own version… Read more »
marilyn zorn
marilyn zorn
5 years 4 months ago

I have heard of this sugar and have been trying to find it for several years. No success.

wpDiscuz