Allulose and lakanto mixed is my fave. I made a creme brûlée yesterday and no one could tell it wasn't real sugar. Thanks for taking those hits for us lol
I like Lakanto, and they're local to me. My local Costco used to carry Lakanto, now they only have some similar product from china. No thanks I'll support local first.
I loved this video--I laughed out loud at the descriptions: like: "burning rubber tires"; "how a box of fish sticks smell"; "old breath", etc. And her expressions are priceless! Keep up the entertaining and informative videos!
@@SeriousKeto Yes, thank you for the informative videos! Today is my first day of keto, and started my morning with a teaspoon of Manuka honey in my coffee....oops! Force of habit. Looking forward to sharing my future success with you and the other channels I've found helpful (Dr. Berg, Low Carb Love). Thanks again!
I haven't found one I like yet. All have something bad; aftertaste, numbing of my mouth, headaches. Rather do without or just have a real treat occasionally. Much the same as your reactions. You two deserve a medal for this taste comparison!
Thanks so much for all the time, effort and expense of creating all of these amazingly helpful videos! They're game changers for so many of us struggling to make healthier choices; I'm grateful as I'm sure so many others are too!!!
Thanks for your time putting this together I think it’s very interesting all the different flavors that are available. But the main point of sugar substitution of course is flavor but more importantly what it does inside your bloodstream.❤️
I've been watching and listening to your channel for about 4 weeks now. I enjoy them a lot. But I love listening to your voice. You have a voice that would do well in voice over work or radio. Keep up the good work.
I really enjoy your videos, thanks. I have been using sucralose for years. No side effects. I can't afford these new sweeteners. I buy 100% pure sucralose. It's highly concentrated. It only takes 1/64 tsp. to sweeten a cup of coffee. Or 1/4 tsp. for a large pitcher of tea. Yes I'm a southerner. I'm not diabetic so I can't say it doesn't raise blood sugar but it didn't keep me from losing 90 lb.
Excellent video! I use all three Swerves only in my kitchen. I melt butter and put brown Swerve in it and use that on keto waffles or pancakes. I really like their flavor better than any other ones.
Didn't think I'd ever get through all these comments. Lol. I always read them to get other ideas to improve on either the recipe or just dif ideas for ingredients. I have to say- you have to have the patience of a saint to deal with it! Anyway, you've probably saved me a small fortune doing this test. Thank you very much! & keep on chaffeling along with your other content. I love the vids.
My favorite is Splenda, I use it in my iced tea when I make a gallon jug. I also have packets for my coffee.. And I love their brown sugar blend. I know a lot of people complain about it's ingredients, but I have tried the others and I am not a fan. I just wish the brown sugar came in larger bags. I use it in my baking and in my baked beans. Enjoyed your video
🤣😂🤣😂 “If sadness had a flavor...”. You’re killing me. That was hilarious. I adore XyloSweet birch tree sap sweetener but I guess I’m lucky as I never noticed any GI issue. I now use Lakanto in most things. I made a “Keto-friendly” Dandelion “Honey” (using Lakanto Monkfruit sweetener instead of sugar) this Summer after a particularly large Dandelion harvest. I’m enjoying it immensely, now that it’s Winter, in Hot Toddy’s or with Keto scones, biscuits, etc. ‘Just an idea. Thank you for your hard work. I really enjoy your channel as well as your beautiful daughter’s honest reviews!
Steve - I get a kick out of your down-to-earth videos. You made me laugh in a good way. It doesn't hurt to have you as our neighbors to the northest of northwest Illinois and I am familiar with/like Milwaukee!! 🙋♀️👍⭐
I’m like your daughter, I have a pretty strong sensitivity to stevia. It gives my tongue a strong tart/sour/tangy aftertaste. I have tried the Whole Earth packets at Starbucks and the monk fruit/stevia/whatever blend is milder and goes well in iced teas. I’m going to try Swerve and Lakanto!
I posted part of this elsewhere, but I've been using Splenda for almost 20 years. No adverse side effects. I think people like to fear monger everything. I use packets for drinks and the loose granular for baking and what not. Never been a problem, I love it! As for stevia, it tastes so bitter to me, I can't possibly do it. I've been skeptical about trying monkfruit or swerve, mostly because I can't know if I like it or not until I buy it, and if I don't, then I'm stuck with a bag of expensive sweetener I don't like. Plus, I'm a creature of habit, and change scares me....
I agree, people get awfully hardcore when it comes to their opinions on this stuff. In my research, I could find no human studies on the impact of Sucralose. The studies conducted on mice had them consuming roughly 30 times the amount of Sucralose I would consume on any given day. In the end, I believe it's up to each individual to make a personal assessment of the risks and side effects and make their decision accordingly.
I love Splenda in my coffee but recently discovered the powdered form in the packets was spiking my blood sugar. I then learned that the little yellow packets have Maltodextrin and Dextrose in them, so I switched to the liquid form which doesn't have this stuff in it and my blood sugar is not affected at all. I always thought Splenda was Splenda no matter what form it was in. Liquid vs powdered it's not the same.
I have been on keto for 2 years, and use Splenda packets without a problem. I am fat adapted and losing weight. Also you can buy Splenda drops. Stevia is way to bitter. I guess you could say I am doing dirty Keto. But It works for me. Everyone does Keto a little bit different !
Sucralose is 0 on the glycemic index. Pure sucralose, not mixed. Christie Sullivan uses it, that is where I heard about it. I use sucralose drops in my iced tea and love it. Note that the Ruled Me channel did a video on sweeteners and they said you shouldn't cook with it because it changes it's chemical composition. But in pure form it is just fine. Thanks for being the guinea pig and thanks for sharing.
Very informative video. I won't even keep any Xylitol sweetener or products containing that ingredient (sugar free gum, mints, etc.) in our home because it's very dangerous (read: often fatal) if dogs ingest it.
How cool. Who knew we would see a science experiment. I sometimes combine allulose with other keto sweeteners. The cooling doesn't bother me so much as it reminds me of peppermint which is good in some keto fat bombs. It's fun to see your family in your videos. Thanks for the taste test.
Thank you for testing these, really great info. I have lost 50 LBS and 35 were with using 6 packets of Splenda in my 2 cups of daily coffee. I then read about how bad Splenda was and switched to Lakanto Monkfruit and love it..
I tried monk fruit when they first came out back around the late 90s early 2000 before they blend it with erythritol and I found that it wasn't very sweet , then they added erythritol but of course you get the cooling effect. I like Splenda. Although the individualized packets do contain maltodextrin but whatever. I stay the hell away from aspartame, to many bad things I've read about it over the years since they came out with it. I won't bake with it although I do use flavor packets for my water that contain aspartame.😡 I'm trying to find a healthier alternative
When I first started my keto journey this was my go to sweetener blend. I really like it blended together in a high power blender like a vitamix. Let me know if you try it 😉 1 1/2 cups plus 2 tablespoons erythritol 2 cups plus 2 tablespoons xylitol 2 tsp Better Stevia
It is amazing how different each of our taste buds are. I don’t like swerve at all. I get extreme cooling with it. I don’t with the lakanto brand though. I was chuckling so hard watching y’all eat the pure stevia and then “burning tires” 🤪. Such a good video! Thanks
The only sweetener that I can tolerate is pure sucralose powder - I mix it with hot purified water and put it into dropper bottles. It is insanely sweet - 300-1000 times sweeter than sugar - just handling the package will make your fingers taste like candy. I wouldn't even try to use the powder in a cake recipe - an eighth of a tsp would make a cake so sweet that it would be inedible. (I make about a 33% solution of the powder/water and only need 2-3 drops for a pretty sweet cup of coffee.) For baking, I would use allulose for the bulk and a tiny bit of the sucralose solution (8-12 drops) to bring the sweetness up. Pure sucralose is the closest thing I've found to sugar in taste - there's *something* in the taste that's not sugar, but it's very faint and not in the least unpleasant - not at all like any other sweeteners I've tried.
@@SeriousKeto Maybe because they equate sucralose with Splenda and its filler sugars? Splenda spikes glucose for many people because of those fillers. Pure sucralose is entirely different - I buy 4oz packages from Bulk Supplements and joke that I could sweeten the entire city's water supply with just that little package. 😁
@@Olivers-G0mmer I believe that has a lot to do with it. Also, there was a study on rats where they were fed an absolutely ridiculous amount of sucralose and it upset their gut biome.
@@SeriousKeto All of the sucralose studies I've read were full of "may', "might", "some people experience" waffle words. I just figure the Sugar Institute is behind them.
Thank you I love this review! So honest! I'm with Courtney, I don't like the taste of Stevia. It tastes like a chemical to me. I chuckled at "pieces of styrofoam". :)
Your glucose readings must’ve been off the charts after that! Two Fit Docs tested their glucose and ketones after trying several different sweeteners with surprising results. If you haven’t watched the two part videos on that, it’s worth it.
This may be my favorite video of yours. Burning tires, cardboard, plastic, chemicals, haha! That's the same way I feel about all artificial sweeteners and sugar substitutes. I've never found a good one I like unfortunately. Maybe for baking I'll have to give one of these a try, but not for my coffee.
Thanks for the comparison. If you get a chance to try Pyure granular, it is sweet, with a hint of vanilla. I emailed the company asking if “natural” flavor had any sugar, and they said no. I use it sprinkled with salt on a handful of blueberries, to mix with some sour cream. Most pleasant.
I've used sucralose for many many years.. I do research on it a few times a year to see if any updates have come up and it's not as bad as people make it out..
Some people get awfully worked up about it based on the study done on mice's gut biome. I've yet to see any human studies. Other people don't like Splenda, since it's about 99% maltodextrin. In my opinion, there are too many people who just want to tell other people what they shouldn't eat. 😉
@@SeriousKeto Agreed, Thank you. I guess I'll be a test rat for it..I think it's been about 20 years now I've used it everyday in my coffee and everything else that sugar is called for. I'll let you know if I end up with any sicknesses haha..
@@wrokgoddess At some point, I need to experiment with creating a custom sweetener blend - I'm thinking allulose with a little sucralose. The thing is, it would be for personal use, rather than for in videos (because I don't want to deal with the hassle of the "Ingredient Crusaders").
@@SeriousKeto I liked the brown sugar experiment you guys did on the fly.. Your daughter is a doll, she cracks me up.. If you figure out a good mix please let me know I'd like to try.. Thanks for all the hard work you do, it means a lot to us and I know it's a lot of work.
I personally like Sucralose as a sweetener. There are some studies (probably on mice) that claim it can harm the beneficial bacteria in your gut biome. I consume it infrequently enough, that I'm not bothered by these claims.
@@SeriousKeto Pure conjecture on their part ("may affect the microbiome...".) I suspect the three aspirin I take daily cause a lot more mayhem than my three drops of liquid sucralose.
We've just recently found Whole Earth Sweetener and it is by far our favorite. It's working great in coffee, tea, and sweet keto treats for us. I also enjoy Swerve Brown Sugar and confectioner sweeteners for baking. I haven't tried Sukrin Gold or BochaSweet, but I'll put them in my next to try. Lakanto, Swerve Granular, and Stevia drops...do not love them. We'll likely only use them if we run out of the others and can't get to the store. Everyone's tastebuds are different. I'm just happy we found something we can enjoy. Especially in that morning coffee.
Dogs, not cats. You still shouldn't be feeding cats anything with sugar or alternatives, but it won't kill them if they happen to lick a little xylitol sweetened frosting. Xylitol causes extreme hypoglycemia in canines, but recent studies are showing this doesn't happen in felines.
I've never seen Sucrin Gold...if that's how you spell it. I'll look for that. Glad you did this. I'm new to this world, and I wondered why all the sweeteners recommended tasted bad.
Sadly, I think only people over 50 would get the reference. Back when I was a corporate trainer at GE, I found that folks over 45 found my jokes and pop culture referenced pretty funny. Millenials just gave me a blank stare. Clearly, I need to update my material. 😄
Have you used the final blend in any of your future baking recipes?... or just use BocaSweet only. I recently tried Allulose and although the taste is good in baked goods... it gives me a strange tingling effect on my tongue and throat after a couple of minutes. I haven't tried BocaSweet yet...expensive but might be worth it. What is your experience?
Unfortunately, I've found that there is no single perfect sweetener. In general, BochaSweet is my favorite. Erythritol seems to work best in baking, though I'm very sensitive to the cooling mouth sensation it causes. Allulose is good for low temperature applications (it browns/caramelizes at very low temps) or when you're trying to make a caramel (for the exact same reason).
I love to experiment with baking "keto" and have YET to find something I'm really happy with. Thank goodness for skinny syrups...millions of flavors... that I have used in my morning coffee literally for years. Wish I could bake with it! I tried straight up monkfruit with no erythritol in chocolate chip cookies today and it has an awful cooling sensation. Yuk. I will be pitching the whole batch. Allulose tastes a bit better but by golly ya better have a clear path to the restroom. Really enjoyed this video you and your daughter did. So REAL!! And helpful!! Thank you!
I was searching for Bocha and blood sugar results and you popped up. Always a pleasure.🙂 I usually only use Monkfruit drops. I ate a brownie made by my daughter out of granulated Lakanto the other night and I felt sick. I didn't correlate the two. I ate some frosting my husband made the next night and felt VERY. SICK. (tired, high, weak) ... I realized it was the Lakanto. BS was 220! Erythritol IS NOT working for me (as a type 2). Gonna test monk again while fasting to be sure it and Stevia were the only two that didn't spike my BS a couple years ago. 🙄 On the hunt for a new sugar. Bocha seems to be the one. We'll see. Thanks for the review! 🙂👍 💃💞
Am new to using sweeteners. Lakanto is only one I didn’t seem to get nasty taste with although extensive diahhrea is huge issue. Erythitol is apparently noted for this effect so may need to try something else. Can’t do stevia. Maybe Allulose?
I tend to mix my sweeteners believe it or not I still use Sweet and Low. Don't hate on me people. And I find mixing My Sweet and Low with my little packet of stevia erythritol blend Cuts back on a lot of the chemical taste, chemical aftertaste, cooling effect , and hits different sweet receptors on my tongue. For baking I use pyure. I grind it down so it's confectionery and it breaks down easier and doesn't stay gritty
I think a lot of studies on saccharine that scared everyone away from them were: 1) tested on animals, not humans; and 2) were at doses so high that no human could possible consume that much. Still, the reputation that it will kill you is pervasive.
No hating, we all gotta do what seems best for us as individuals. 😊 I don't do Sweet and Low because of what I perceive as a chemical taste and the fact that for me, a glucose spike comes with it. I urge everyone to test themselves on sweeteners. Even though so many claim there is no affect on blood sugar and insulin, a simple pin prick test tells the facts for us as individuals.
@@SeriousKeto yeah I read that test that was so skewered and slanted I don't even know how they can call it a scientific study. I've been using sweet low for probably 25 years and I'm fine. You pissed me off that they headed Malto dextrin to it but it hasn't spiked my sugar. And yes I do test
I pissed you off for mentioning that it has maltodextrin in it? I was talking about the Splenda and the Stevia in the Raw. I feel like if I don't fully disclose everything, someone will jump all over me in the comments.
@@SeriousKeto no you didn't piss me off I just said don't get mad at me becauseare you sweet and low and it has multiple dextrin in it. When I mention this in my Facebook groups they jump all over anybody that uses it. In fact I need my comment before you even got to the splenda oh my God I just went back and reread my comment no you did not piss me off. I don't know what I was saying but of course my auto-correct changed it to something else... my apologies for not proof reading.. Oh I know what I said, I said they pissed me off that they added multiple malto dextrin. Sorry Google doesn't always understand me when I speak.
Brown sugar swerve and splenda together....in my coffee....is my favorite. I know there is some controversy about splenda - but it works for me...I will have to give that liquid splenda a try (since it is said to be better than the granular)
Thanks for doing this! Btw, the squash is pronounced Ka-bo-cha (it's a type of Japanese pumpkin), not Ka-bo-ka, so the sweetner is therefore pronounced Bo-cha Sweet, not Bo-ca Sweet. And the sugar alcohols like Xylitol and Erythritol mess with lots of people's tummies, mine included, so you're in good company there :)
As someone who is addicted to sugar, this video was very helpful. I do like stevia but not so much in my cooking. Swerve is okay but the cool aftertaste is weird. I haven't tried BochaSweet, so it is now a must try.
I'm working on a video where I show the behaviors of various sweeteners. It won't be done until sometime in January, but so far BochaSweet is my favorite for cooking/baking, with allulose coming in second.
In Mexico I used to get the dried Stevia leaves and grind them up and make an extract /tea running it through a couple coffee filters. It was still bitter but less so. I have seen a "De-bittered" Stevia offered in bulk at some baking supply websites but never in a regular grocery store. Not sure how expensive it is to make. I have also seen Korean Soju ingredients and they use a "Steviaside" as their sweetener for flavored Soju. It's extremely sweet but not bitter at all.
As something just eaten straight, I'd kind of be wary of opinions on sweeteners. For example, I don't care for erythritol sprinkled on berries, however... when you use it as a sweetener in homemade keto ice cream, it is absolutely fabulous and has stevia totally beaten for real ice cream taste. I'd love to see you do a video where you take the most common keto friendly sweeteners and make some ice cream and do the tests then. I simply cannot see how you sat there tasting all those things without gagging and I would *love* to know what your insulin levels did after all that stuff :)
As mentioned in the description, our next tests will be how these perform in liquid (taste, ability to remain in suspension at various temps) and in baked goods.
@@dear_prudence Yes, we have dogs too, we are just very careful. Be careful about any oral hygiene products as well, xylitol is good for teeth enamel so they put xylitol in many oral hygiene products, like toothpaste and mouth wash, etc.
Thanks for an honest review! Nice to see folks not pretending that fake sweeteners are nearly as wondrous as sugar. I have often felt guilty for hating the taste of pure stevia or monkfruit. That said, I think that some of us who have relied on fake sweeteners for a while have developed a tolerance for the off flavors.
Bocha is excellent! Yacon syrup is also very good. They are both a bit pricey but worth it if you are addicted to sweets. I agree with Courtney, I don’t like the cooling “shine” many of the fake sweeteners leave in your mouth.
@@SeriousKeto 1 tsp of yacon syrup does still have 4g or carbs, 2g of which are sugar, so I only use a 1/2 tsp in my coffee. Yacon is a low glycemic food. Try the alovitox brand, which is marketed as a prebiotic sweetener. Bocha (bo-cha) is a type of squash/pumpkin, which you can sometimes find at the grocery store, also a decent keto veg.
Great post. I wrote down the 3 combo mix. Question though: why didn't you try equal? That's my favorite in fruit salad. Is it bad for you or something? Just checking.
LOL. I love watching your videos. You and your daughter are awesome. :) My sweetener of choice is Pyure. Thanks for yours and Courtney's review. It will save me a lot of money.
I love your daughter's reactions. The monkfruit gold is nasty, the smell is like you said old tires and the flavor tast like that to. I use Splenda for a while till all the cancer concerns came out. I switched to monkfruit and it's ok but I did like the swerve and allulose more. Carolyn from All Day I Dream About Food did a really interesting video on how the different sweetener act when used in deserts. Allulose worked better for softer things like caramels while swerve (I think) made things crispy like cookies. Ho I agree stevea is nasty. I can't wait to see what you two cook up.
www.ncbi.nlm.nih.gov/pmc/articles/PMC5152540/ "In summary, sucralose does not demonstrate carcinogenic activity even when exposure levels are several orders of magnitude greater than the range of anticipated daily ingestion levels." I always figure artificial sweetener scare stories are published by The Sugar Association.
I definitely prefer lakanto monkfruit and swerve confectioners. I haven't tasted bocha sweet but I'm thinking of making a purchase along with getting sukrin gold.
I've gotten the pure liquid monkfruit drops from lakanto. It's good, but expensive. Has a slight vanilla taste. I don't like how most of the powdered monkfruit products have so little monkfruit, yet for marketing fraud, they name the product to make people think they are getting a pure monkfruit product. I think it might be a better test to exactly weigh each product to the advertised equivalent of 1 tsp sugar. Then mix that into a consistent amount of water and then taste and compare. Some of these products are much sweeter per gram than others and this needs to be equalized IMO.
I like the Iron Giant reference, that was one of my youngest son's favorite movies when he was little. It's not too late for Courtney to watch it! In fact, if Courtney was 18 approximately 3 years ago, she's got to be the same age as my youngest.
This was really informative. I haven't had a use for any powdered/granular sweeteners yet, although I tried one from some low carb focused company which were...foudl to put it nicely. I keep liquid sucralose on hand for tea and coffee (hot or cold) with Ez-sweets or liquid Splenda because they blend well and don't overshadow the flavor of whatever I drink. Stevia, monkfruit, etc in liquid form feel like there are the fore and after taste in everything I try them in.
Really good video! You've saved me some time testing these! I love the sukrin products. And I've wanted to try the Bocha. I also like the Better Stevia "liquid" stevias in my tea.
I really like the Lakanto. Taste buds are different for everyone, I find erythritol very sweet and find Lakanto doesn't have much of a cooling effect. Edit: hit enter too quick. Anyway, I find in some baking recipes, a mixture of erythritol and liquid stevia gives good results. For coffee, I use flavored monkfruit drops.
I tried French erythritol as opposed to Chinese erythritol and the cooling effect does not occur in the French erythritol. Don't like Stevia powder either because it tastes metallic to me
I definitely think a blend will be our best bet. Also, I for one, don't need a really sweet flavor. Anymore. I am looking forward to your next video! And, thanks for tasting all this bad stuff for us!
Steve, with the holidays fast approaching and myself not being able to find a bread stuffing last year and really missing it, you need to find a chaffle that will hold up for bread stuffing. It’ll be a miracle find👍Other channels throw out their crappy bread recipes but I think chaffles would be a great bread base? I bought the dash no mess waffle maker and love making 4 chaffles at once👍💥👏
Ahhhhhh yes I too would love to see a bread stuffing, I love a lot of southern food, but my yankee tongue cannot wrap itself around "cornbread " stuffing.
I have been using pure sucralose mixed with water to make drops for my coffee and baking and we haven't had any bad effects from it. plus I still haven't found any evidence that tells me that its bad for my health, if someone has the evidence can you please share.
There's many articles that say it causes cancer but more importantly it can raise blood sugar in some people. Moderation is key. I had to completely get away from it but you have to do your own research. I quit using it several weeks ago and my chronic inflammation completely disappeared. This journey is just that...a journey. Do your research. Keep making the best choices you can with knowledge you have. Best wishes.
After much testing and worry we discovered my husbands heart palpitations were due to Erythritol! Happy is in good cardiac shape but man is it hard to find a sweetener without Erythritol in it. Great video review. Thanks.
First off, I'm glad you found the source. Second, I can tell you my favorite sweetener (that's not controversial) is BochaSweet. It's a bit more expensive, but it behaves pretty close to sugar.
Love the info. Thanks! Will you do one on liquid sweeteners? I use, and love "easy sweetz" for my coffee. It's made with water, sucralose, potassium sorbate, sodium benzoate, succinic acid and citric acid. Wow! Didn't even look at those ingredients until I watched your video! 🤯 I'm gonna look some of those up! I really enjoy your channel and appreciate the work you do that I know goes into this!
If sadness had a flavor 🤣😂I literally Choked laughing. I am not doing the keto lifestyle I am doing ww but follow many of your ideas. Thanks for your awesome videos and you take as big of bites as you want.
so how would you use a blend? I'm not a sweets eater but I do periodically make stuff that is sweet. I had a keto chocolate cake (made by my daughter for my b-day) and I couldn't put my finger on what that mentholy taste was. I thought it was just me. apparently it's a 'thing' with sweeteners. she's not a keto person but made me the cake for my birthday.
I bought Stevia from a health food store back in the early 2000’s before Stevia was even a “thing”. It was a green powder and had no unpleasant taste. It just looked weird in the coffee because it didn’t dissolve. I’m sure all the processing required to turn a green plant into its current formulation didn’t do natural Stevia any favours. ‘
Great comparison. I use the sukrin products and straight up sucralose powder. My family will even use both of those and that is saying something. I didn't realize that the sucralose caused GI problems. Thanks!!
If you look at the study, the amount of Sucralose given to mice would be the equivalent of a 150 lb human eating 40 packets of Splenda in one day. I think most of us fall well below that amount.
I love your voice. Are you a news anchor or radio personality? I laughed so hard about the effects of the Xylitol. This was so entertaining to watch. It is so hard to find the right sweeteners to suit our tastes in various applications, so thanks for your taste review. Yes your daughters idea was great to try in some recipes. Looking forward to seeing your follow up review
Thank you for the compliment. My daughter loves making mug cakes, so I can count on her to figure out a good recipe using one or more of the sweeteners. 🙂
Hi Steve. I'm still relatively new to your channel, and am slowly making my way through older uploads. I apologize if this is answered elsewhere. I'm curious if the xylitol you have tried is corn derived, or birch derived? I definitely get gastric issues with corn derived xylitol, but they are lessened immensely with birch derived xylitol. They do still occur for me when the item I use it in has a lot of xylitol in it, such as keto kahluah. But otherwise it seems to work pretty well. Plus, as far as I can tell, birch derived xylitol appears to be the only keto friendly low carb sweetener certified kosher for Passover, which is different than standard kosher certification. With Passover approaching, that may be a concern for others besides me.
Allulose - is okay, neutral Splenda - only white sweetener actually sweet Stevia + monk fruit - better than alone by themselves Swerve brown + Sukrin Gold + bochasweet brown = perfect brown sugar replacement
Thomas, omg. I came across your video while laying suffering with a bad case of IBS. Finally I put it together. I started watching low carb love for low carb recipes. Well all her recipes you have to add artificial sugars. It took a short time to figure out almost every recipe I had digestive problems. So that's that. All artificial sweeteners are in the trash. Thank you for your info
@SeriousKeto for my coffee and tea I use whole earth pkts 3 with 7 drops stevia that I add vanilla extract too. Before using heavy cream. Heavy cream and coconut cream have a positive reaction with this combo. I use packets with heavy cream when making my eggloaf or omelets with cinnamon and ginger.
@@SeriousKeto my theory is the maltadextrin maltadextrose dextrin and dextrose is used to sweeten the sweetner. Just say it needs for anti caking the "sweet spot" is all these companies want to get people hooked on products. It's old news. It's found in all pre-made pork products and spice mix packets and in diabetic candy. I'm just saying since they spike blood sugar.
Hi Steve, Loved this video and wondered if you ever did a follow up comparing sweeteners in recipes to see if that altered your findings? I tried a word search and a manual review but couldn't locate a video. Thanks
After the super taster test on your channel I understand why you could taste the sweetness at some points in the video but Courtney couldn't...I.wonder if you taste buds are heightened some how cause of keto? So interesting love the video and you sound SO well spoken its the voice of a radio host or someone professional
Have you tried a Stevia Extract called *Stevia Rebaudioside-A 98%* ? It taste just like sugar to me. It’s very concentrated & has not bitter aftertaste. @12:34 does that mean if we add some Graham Cracker flavouring to erythritol we can make our own brown sugar substitute?
I have not used it. What I meant at the time stamp you posted is I think perhaps I could use a variation of my sesame flaxseed cracker recipe, in conjunction with the Swerve brown.
I am obviously dirty keto. I do use Splenda, and always have. It’s been a life saver for me. I have Swerve, both kinds in my cupboard. Still have yet to use them, because I use Splenda, but hope to make some Christmas cookies this year…I have used the Splenda brown sugar mix, and it worked out very well. I did buy the monk fruit one, but haven’t used it. I want to try the Sukrin Gold, and the Bocca Sweet. I’ll try them down the road, just because I have so many others here on hand. I’m sure any of them will serve their purpose. I do not like the Stevia one bit, and the only thing I’ve tried the Whole Earth in was my Starbucks coffee…good lord, it was nasty. Never again…thanks for sharing as always Steve.
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I love when Courtney on with you. When she doesn’t like something, she doesn’t hold back! I love that her face says it all! 😊
Allulose and lakanto mixed is my fave. I made a creme brûlée yesterday and no one could tell it wasn't real sugar.
Thanks for taking those hits for us lol
Jasyoucan, great idea. How do you mix it, 1:1?
I'll put that on our list of blends to try. Thanks!
Bothers tummy
I like Lakanto, and they're local to me. My local Costco used to carry Lakanto, now they only have some similar product from china. No thanks I'll support local first.
I loved this video--I laughed out loud at the descriptions: like: "burning rubber tires"; "how a box of fish sticks smell"; "old breath", etc. And her expressions are priceless! Keep up the entertaining and informative videos!
Glad you enjoyed it!
@@SeriousKeto Yes, thank you for the informative videos! Today is my first day of keto, and started my morning with a teaspoon of Manuka honey in my coffee....oops! Force of habit. Looking forward to sharing my future success with you and the other channels I've found helpful (Dr. Berg, Low Carb Love). Thanks again!
My favorite was "if sadness had a flavor". I laughed for awhile at that.
I haven't found one I like yet. All have something bad; aftertaste, numbing of my mouth, headaches. Rather do without or just have a real treat occasionally. Much the same as your reactions. You two deserve a medal for this taste comparison!
Thanks so much for all the time, effort and expense of creating all of these amazingly helpful videos! They're game changers for so many of us struggling to make healthier choices; I'm grateful as I'm sure so many others are too!!!
If I can save people some money and frustration, I've accomplished my mission. I'm glad you found it valuable.
You two crack me up. I’m a little late to the game, it’s 2021. Ty for being testers.
Thanks for your time putting this together I think it’s very interesting all the different flavors that are available. But the main point of sugar substitution of course is flavor but more importantly what it does inside your bloodstream.❤️
Certainly something to consider.
itzme drwho ,check out HIGHFALUTION LOW CARB channel, he did a blood sugar test with artificial sweeteners.
Serious Keto HIGHFALUTION LOW CARB did a blood sugar test on sugar substitutes, diid a video, check it out. Thank for all your efforts.👍👍👍
Keto connect also tested sweeteners
Lol.... if sadness had a flavor... you crack me up!!
Best line ever.
I've been watching and listening to your channel for about 4 weeks now. I enjoy them a lot. But I love listening to your voice. You have a voice that would do well in voice over work or radio. Keep up the good work.
Thank you. 🙂
I always thought he sounded like a newscaster with his voice, I love listening to it as well!
I really enjoy your videos, thanks. I have been using sucralose for years. No side effects. I can't afford these new sweeteners. I buy 100% pure sucralose. It's highly concentrated.
It only takes 1/64 tsp. to sweeten a cup of coffee. Or 1/4 tsp. for a large pitcher of tea. Yes I'm a southerner. I'm not diabetic so I can't say it doesn't raise blood sugar but it didn't keep me from losing 90 lb.
I'll have to look into that.
Liquid sucralose is what I use; I have a feeling I'd struggle adding the right amount of water to the powder.
Excellent video! I use all three Swerves only in my kitchen. I melt butter and put brown Swerve in it and use that on keto waffles or pancakes. I really like their flavor better than any other ones.
Didn't think I'd ever get through all these comments. Lol. I always read them to get other ideas to improve on either the recipe or just dif ideas for ingredients. I have to say- you have to have the patience of a saint to deal with it! Anyway, you've probably saved me a small fortune doing this test. Thank you very much! & keep on chaffeling along with your other content. I love the vids.
Yeah, a person really need to temper his/her desire to type a knee-jerk response to some of the comments.
@@SeriousKeto Lol, that would be a huge fail for me. My filter has a mind of its own on when it wants to work. 😁
My favorite is Splenda, I use it in my iced tea when I make a gallon jug. I also have packets for my coffee.. And I love their brown sugar blend. I know a lot of people complain about it's ingredients, but I have tried the others and I am not a fan. I just wish the brown sugar came in larger bags. I use it in my baking and in my baked beans. Enjoyed your video
Thank you so much for your honesty and NOT just trying to be cute
Thank you so much for speaking the truth!!! I wish I saw this video before wasting so much money on these sugar alternatives.
🤣😂🤣😂 “If sadness had a flavor...”. You’re killing me. That was hilarious. I adore XyloSweet birch tree sap sweetener but I guess I’m lucky as I never noticed any GI issue. I now use Lakanto in most things. I made a “Keto-friendly” Dandelion “Honey” (using Lakanto Monkfruit sweetener instead of sugar) this Summer after a particularly large Dandelion harvest. I’m enjoying it immensely, now that it’s Winter, in Hot Toddy’s or with Keto scones, biscuits, etc. ‘Just an idea. Thank you for your hard work. I really enjoy your channel as well as your beautiful daughter’s honest reviews!
Steve - I get a kick out of your down-to-earth videos. You made me laugh in a good way. It doesn't hurt to have you as our neighbors to the northest of northwest Illinois and I am familiar with/like Milwaukee!! 🙋♀️👍⭐
I’m like your daughter, I have a pretty strong sensitivity to stevia. It gives my tongue a strong tart/sour/tangy aftertaste. I have tried the Whole Earth packets at Starbucks and the monk fruit/stevia/whatever blend is milder and goes well in iced teas. I’m going to try Swerve and Lakanto!
This was hilarious. Love the descriptions and Courtney’s facial expressions. Thank you both.
I posted part of this elsewhere, but I've been using Splenda for almost 20 years. No adverse side effects. I think people like to fear monger everything. I use packets for drinks and the loose granular for baking and what not. Never been a problem, I love it! As for stevia, it tastes so bitter to me, I can't possibly do it. I've been skeptical about trying monkfruit or swerve, mostly because I can't know if I like it or not until I buy it, and if I don't, then I'm stuck with a bag of expensive sweetener I don't like. Plus, I'm a creature of habit, and change scares me....
I agree, people get awfully hardcore when it comes to their opinions on this stuff. In my research, I could find no human studies on the impact of Sucralose. The studies conducted on mice had them consuming roughly 30 times the amount of Sucralose I would consume on any given day. In the end, I believe it's up to each individual to make a personal assessment of the risks and side effects and make their decision accordingly.
I love Splenda in my coffee but recently discovered the powdered form in the packets was spiking my blood sugar. I then learned that the little yellow packets have Maltodextrin and Dextrose in them, so I switched to the liquid form which doesn't have this stuff in it and my blood sugar is not affected at all. I always thought Splenda was Splenda no matter what form it was in. Liquid vs powdered it's not the same.
I have been on keto for 2 years, and use Splenda packets without a problem. I am fat adapted and losing weight. Also you can buy Splenda drops. Stevia is way to bitter. I guess you could say I am
doing dirty Keto. But It works for me. Everyone does Keto a little bit different !
PureCane is great but I haven’t baked with it yet.
Sucralose is 0 on the glycemic index. Pure sucralose, not mixed. Christie Sullivan uses it, that is where I heard about it. I use sucralose drops in my iced tea and love it. Note that the Ruled Me channel did a video on sweeteners and they said you shouldn't cook with it because it changes it's chemical composition. But in pure form it is just fine. Thanks for being the guinea pig and thanks for sharing.
I agree. I love the sucralose drops!
Interesting.... Thanks for sharing.
Shes so adorable! I love her unedited opinions 😆
Very informative video. I won't even keep any Xylitol sweetener or products containing that ingredient (sugar free gum, mints, etc.) in our home because it's very dangerous (read: often fatal) if dogs ingest it.
How cool. Who knew we would see a science experiment. I sometimes combine allulose with other keto sweeteners. The cooling doesn't bother me so much as it reminds me of peppermint which is good in some keto fat bombs. It's fun to see your family in your videos. Thanks for the taste test.
Thank you for testing these, really great info. I have lost 50 LBS and 35 were with using 6 packets of Splenda in my 2 cups of daily coffee. I then read about how bad Splenda was and switched to Lakanto Monkfruit and love it..
I tried monk fruit when they first came out back around the late 90s early 2000 before they blend it with erythritol and I found that it wasn't very sweet , then they added erythritol but of course you get the cooling effect. I like Splenda. Although the individualized packets do contain maltodextrin but whatever. I stay the hell away from aspartame, to many bad things I've read about it over the years since they came out with it. I won't bake with it although I do use flavor packets for my water that contain aspartame.😡 I'm trying to find a healthier alternative
When I first started my keto journey this was my go to sweetener blend. I really like it blended together in a high power blender like a vitamix. Let me know if you try it 😉
1 1/2 cups plus 2 tablespoons erythritol
2 cups plus 2 tablespoons xylitol
2 tsp Better Stevia
Will do. The problem is that xylitol just wrecks me.
Hollie Locke I have 3 dogs. Xylitol in my house too risky.
@@SeriousKeto Yet you keep using it........hmmm.
anne amaro I don’t know what you’re talking about.
Oh yes. No xylitol for fur babies. I think there is a similar blend without the xylitol. If I find it I will share.
What fun! I will try mixing ~~ LOVE your channel. Thanks for this!
It is amazing how different each of our taste buds are. I don’t like swerve at all. I get extreme cooling with it. I don’t with the lakanto brand though. I was chuckling so hard watching y’all eat the pure stevia and then “burning tires” 🤪. Such a good video! Thanks
Thank you so much! You saved me so much tongue sadness, time, & money! You're the best!🤗
The only sweetener that I can tolerate is pure sucralose powder - I mix it with hot purified water and put it into dropper bottles. It is insanely sweet - 300-1000 times sweeter than sugar - just handling the package will make your fingers taste like candy.
I wouldn't even try to use the powder in a cake recipe - an eighth of a tsp would make a cake so sweet that it would be inedible. (I make about a 33% solution of the powder/water and only need 2-3 drops for a pretty sweet cup of coffee.) For baking, I would use allulose for the bulk and a tiny bit of the sucralose solution (8-12 drops) to bring the sweetness up.
Pure sucralose is the closest thing I've found to sugar in taste - there's *something* in the taste that's not sugar, but it's very faint and not in the least unpleasant - not at all like any other sweeteners I've tried.
I agree. I feel that Sucralose has been unfairly demonized by many people.
@@SeriousKeto Maybe because they equate sucralose with Splenda and its filler sugars? Splenda spikes glucose for many people because of those fillers. Pure sucralose is entirely different - I buy 4oz packages from Bulk Supplements and joke that I could sweeten the entire city's water supply with just that little package. 😁
@@Olivers-G0mmer I believe that has a lot to do with it. Also, there was a study on rats where they were fed an absolutely ridiculous amount of sucralose and it upset their gut biome.
@@SeriousKeto All of the sucralose studies I've read were full of "may', "might", "some people experience" waffle words. I just figure the Sugar Institute is behind them.
Thank you I love this review! So honest! I'm with Courtney, I don't like the taste of Stevia. It tastes like a chemical to me. I chuckled at "pieces of styrofoam". :)
That was awesome. Thanks so much for testing all of these sweeteners.
You are so welcome! At some point, I plan on doing a video showing how they behave when exposed to heat (baking, caramelization, etc.).
This was genuinely entertaining and informative lol thank you both so much for doing this so I don't have too!!!
Your glucose readings must’ve been off the charts after that!
Two Fit Docs tested their glucose and ketones after trying several different sweeteners with surprising results. If you haven’t watched the two part videos on that, it’s worth it.
This may be my favorite video of yours. Burning tires, cardboard, plastic, chemicals, haha! That's the same way I feel about all artificial sweeteners and sugar substitutes. I've never found a good one I like unfortunately. Maybe for baking I'll have to give one of these a try, but not for my coffee.
Thanks for the comparison. If you get a chance to try Pyure granular, it is sweet, with a hint of vanilla. I emailed the company asking if “natural” flavor had any sugar, and they said no.
I use it sprinkled with salt on a handful of blueberries, to mix with some sour cream. Most pleasant.
I love Pyure!
I agree, it's the best
Thank you for the unbiased review. Very honest and enlightening. Thank you!
I've used sucralose for many many years.. I do research on it a few times a year to see if any updates have come up and it's not as bad as people make it out..
Some people get awfully worked up about it based on the study done on mice's gut biome. I've yet to see any human studies. Other people don't like Splenda, since it's about 99% maltodextrin. In my opinion, there are too many people who just want to tell other people what they shouldn't eat. 😉
@@SeriousKeto Agreed, Thank you. I guess I'll be a test rat for it..I think it's been about 20 years now I've used it everyday in my coffee and everything else that sugar is called for. I'll let you know if I end up with any sicknesses haha..
@@wrokgoddess At some point, I need to experiment with creating a custom sweetener blend - I'm thinking allulose with a little sucralose. The thing is, it would be for personal use, rather than for in videos (because I don't want to deal with the hassle of the "Ingredient Crusaders").
@@SeriousKeto I liked the brown sugar experiment you guys did on the fly.. Your daughter is a doll, she cracks me up.. If you figure out a good mix please let me know I'd like to try.. Thanks for all the hard work you do, it means a lot to us and I know it's a lot of work.
According to my experience and maintain low blood glucose levels, I consume the sweeteners: allulose, stevia, erytritol and monk of fruit.
To avoid the additives in Splenda, I buy pure sucralose powder and add an appropriate amount to water. I add a few drops to my tea. Tastes great.
I personally like Sucralose as a sweetener. There are some studies (probably on mice) that claim it can harm the beneficial bacteria in your gut biome. I consume it infrequently enough, that I'm not bothered by these claims.
@@SeriousKeto Pure conjecture on their part ("may affect the microbiome...".) I suspect the three aspirin I take daily cause a lot more mayhem than my three drops of liquid sucralose.
We've just recently found Whole Earth Sweetener and it is by far our favorite. It's working great in coffee, tea, and sweet keto treats for us. I also enjoy Swerve Brown Sugar and confectioner sweeteners for baking. I haven't tried Sukrin Gold or BochaSweet, but I'll put them in my next to try. Lakanto, Swerve Granular, and Stevia drops...do not love them. We'll likely only use them if we run out of the others and can't get to the store. Everyone's tastebuds are different. I'm just happy we found something we can enjoy. Especially in that morning coffee.
I grow my own stevia, dry it and absolutely love it. I put a few leaves in a cup of hot water 🥰
Don't forget xylittol is dangerous for pets
Dogs, not cats. You still shouldn't be feeding cats anything with sugar or alternatives, but it won't kill them if they happen to lick a little xylitol sweetened frosting. Xylitol causes extreme hypoglycemia in canines, but recent studies are showing this doesn't happen in felines.
It's dangerous to my descending colon as well.
Erythritol also
@@SeriousKeto 😂
I've never seen Sucrin Gold...if that's how you spell it. I'll look for that. Glad you did this. I'm new to this world, and I wondered why all the sweeteners recommended tasted bad.
No doubt... your voice is very Johnny Carsonesque. I think you should encorporate some of his classic lines... for us geezers
Do a little Carnac routine? 😀
Serious Keto that would be awesome
Sadly, I think only people over 50 would get the reference. Back when I was a corporate trainer at GE, I found that folks over 45 found my jokes and pop culture referenced pretty funny. Millenials just gave me a blank stare. Clearly, I need to update my material. 😄
@@SeriousKeto that blank stare though... lmbo. They just don't get the great material they missed out on.
I was thinking the same thing. When he said "I didn't know that," he sounded just like Johnny Carson.
Courtney is so right! The only decent *natural* sweetener is allulose, but you need at least 2x sugar equivalent.
I have never heard of kabocha sweetener, but i'm gonna try that after watching your vid.
Have you used the final blend in any of your future baking recipes?... or just use BocaSweet only. I recently tried Allulose and although the taste is good in baked goods... it gives me a strange tingling effect on my tongue and throat after a couple of minutes. I haven't tried BocaSweet yet...expensive but might be worth it. What is your experience?
Unfortunately, I've found that there is no single perfect sweetener. In general, BochaSweet is my favorite. Erythritol seems to work best in baking, though I'm very sensitive to the cooling mouth sensation it causes. Allulose is good for low temperature applications (it browns/caramelizes at very low temps) or when you're trying to make a caramel (for the exact same reason).
I love to experiment with baking "keto" and have YET to find something I'm really happy with. Thank goodness for skinny syrups...millions of flavors... that I have used in my morning coffee literally for years. Wish I could bake with it! I tried straight up monkfruit with no erythritol in chocolate chip cookies today and it has an awful cooling sensation. Yuk. I will be pitching the whole batch. Allulose tastes a bit better but by golly ya better have a clear path to the restroom. Really enjoyed this video you and your daughter did. So REAL!! And helpful!! Thank you!
I laughed out loud at your descriptions and faces after tasting! Not sure I could do it. Thanks for the reviews.
I was searching for Bocha and blood sugar results and you popped up. Always a pleasure.🙂
I usually only use Monkfruit drops. I ate a brownie made by my daughter out of granulated Lakanto the other night and I felt sick. I didn't correlate the two. I ate some frosting my husband made the next night and felt VERY. SICK. (tired, high, weak) ... I realized it was the Lakanto. BS was 220! Erythritol IS NOT working for me (as a type 2).
Gonna test monk again while fasting to be sure it and Stevia were the only two that didn't spike my BS a couple years ago. 🙄
On the hunt for a new sugar. Bocha seems to be the one. We'll see.
Thanks for the review!
🙂👍
💃💞
Am new to using sweeteners. Lakanto is only one I didn’t seem to get nasty taste with although extensive diahhrea is huge issue. Erythitol is apparently noted for this effect so may need to try something else. Can’t do stevia. Maybe Allulose?
Thanks for that! I settled on BochaSweet, but I liked Sukrin Gold.
I tend to mix my sweeteners believe it or not I still use Sweet and Low. Don't hate on me people. And I find mixing My Sweet and Low with my little packet of stevia erythritol blend Cuts back on a lot of the chemical taste, chemical aftertaste, cooling effect , and hits different sweet receptors on my tongue.
For baking I use pyure. I grind it down so it's confectionery and it breaks down easier and doesn't stay gritty
I think a lot of studies on saccharine that scared everyone away from them were: 1) tested on animals, not humans; and 2) were at doses so high that no human could possible consume that much. Still, the reputation that it will kill you is pervasive.
No hating, we all gotta do what seems best for us as individuals. 😊 I don't do Sweet and Low because of what I perceive as a chemical taste and the fact that for me, a glucose spike comes with it. I urge everyone to test themselves on sweeteners. Even though so many claim there is no affect on blood sugar and insulin, a simple pin prick test tells the facts for us as individuals.
@@SeriousKeto yeah I read that test that was so skewered and slanted I don't even know how they can call it a scientific study. I've been using sweet low for probably 25 years and I'm fine. You pissed me off that they headed Malto dextrin to it but it hasn't spiked my sugar. And yes I do test
I pissed you off for mentioning that it has maltodextrin in it? I was talking about the Splenda and the Stevia in the Raw. I feel like if I don't fully disclose everything, someone will jump all over me in the comments.
@@SeriousKeto no you didn't piss me off I just said don't get mad at me becauseare you sweet and low and it has multiple dextrin in it. When I mention this in my Facebook groups they jump all over anybody that uses it. In fact I need my comment before you even got to the splenda
oh my God I just went back and reread my comment no you did not piss me off. I don't know what I was saying but of course my auto-correct changed it to something else... my apologies for not proof reading..
Oh I know what I said, I said they pissed me off that they added multiple malto dextrin. Sorry Google doesn't always understand me when I speak.
Brown sugar swerve and splenda together....in my coffee....is my favorite. I know there is some controversy about splenda - but it works for me...I will have to give that liquid splenda a try (since it is said to be better than the granular)
Thanks for doing this! Btw, the squash is pronounced Ka-bo-cha (it's a type of Japanese pumpkin), not Ka-bo-ka, so the sweetner is therefore pronounced Bo-cha Sweet, not Bo-ca Sweet. And the sugar alcohols like Xylitol and Erythritol mess with lots of people's tummies, mine included, so you're in good company there :)
This is an old video. I learned the pronunciation from a BochaSweet sweet video afterwards.
Have you tried Stevia glycerite? If so, thoughts? Just got some but haven’t used it yet. Not sure how much to use in place of stevia drops.
This is the first I've heard of it. 🤔
As someone who is addicted to sugar, this video was very helpful. I do like stevia but not so much in my cooking. Swerve is okay but the cool aftertaste is weird. I haven't tried BochaSweet, so it is now a must try.
I'm working on a video where I show the behaviors of various sweeteners. It won't be done until sometime in January, but so far BochaSweet is my favorite for cooking/baking, with allulose coming in second.
In Mexico I used to get the dried Stevia leaves and grind them up and make an extract /tea running it through a couple coffee filters. It was still bitter but less so. I have seen a "De-bittered" Stevia offered in bulk at some baking supply websites but never in a regular grocery store. Not sure how expensive it is to make. I have also seen Korean Soju ingredients and they use a "Steviaside" as their sweetener for flavored Soju. It's extremely sweet but not bitter at all.
As something just eaten straight, I'd kind of be wary of opinions on sweeteners. For example, I don't care for erythritol sprinkled on berries, however... when you use it as a sweetener in homemade keto ice cream, it is absolutely fabulous and has stevia totally beaten for real ice cream taste. I'd love to see you do a video where you take the most common keto friendly sweeteners and make some ice cream and do the tests then. I simply cannot see how you sat there tasting all those things without gagging and I would *love* to know what your insulin levels did after all that stuff :)
As mentioned in the description, our next tests will be how these perform in liquid (taste, ability to remain in suspension at various temps) and in baked goods.
Try xylitol in ice cream, it is totally scoopable like "real" ice cream.
@@grannysquareswagonwheels2604 Thanks for the suggestion but I have dogs and it's extremely toxic to them. I keep xylitol out of my house.
@@dear_prudence Yes, we have dogs too, we are just very careful. Be careful about any oral hygiene products as well, xylitol is good for teeth enamel so they put xylitol in many oral hygiene products, like toothpaste and mouth wash, etc.
Thanks for taking the hit for the team! Good info! (I hope you have more than one bathroom! LOL)
Oh yeah. 😄
Great review. I feel bad that you had to purchase so many sweeteners that ended up on Courtney’s “sad pile”.
👍🏻👍🏻
Thanks for an honest review! Nice to see folks not pretending that fake sweeteners are nearly as wondrous as sugar. I have often felt guilty for hating the taste of pure stevia or monkfruit. That said, I think that some of us who have relied on fake sweeteners for a while have developed a tolerance for the off flavors.
Bocha is excellent! Yacon syrup is also very good. They are both a bit pricey but worth it if you are addicted to sweets. I agree with Courtney, I don’t like the cooling “shine” many of the fake sweeteners leave in your mouth.
I haven't heard of Yacon syrup. I'll have to look into that. Thanks!
@@SeriousKeto 1 tsp of yacon syrup does still have 4g or carbs, 2g of which are sugar, so I only use a 1/2 tsp in my coffee. Yacon is a low glycemic food. Try the alovitox brand, which is marketed as a prebiotic sweetener. Bocha (bo-cha) is a type of squash/pumpkin, which you can sometimes find at the grocery store, also a decent keto veg.
Great post. I wrote down the 3 combo mix. Question though: why didn't you try equal? That's my favorite in fruit salad. Is it bad for you or something? Just checking.
My favorite line “If sadness had a flavor”
LOL. I love watching your videos. You and your daughter are awesome. :) My sweetener of choice is Pyure. Thanks for yours and Courtney's review. It will save me a lot of money.
Cynthia Camplain I like just one drop of lakanto monkfruit in my coffee and sometimes I switch to a few crystals of truvia. I’ll have to try Pyure!
I agree! I find the Pyure brand is the best tasting and it has the granular consistency of real sugar.
I guess I'll have to try that out. Do you do liquid or granular?
I use Pyure, too!
@@SeriousKeto have you tried the pyure? Wondering about cooking/baking with it….
I love your daughter's reactions. The monkfruit gold is nasty, the smell is like you said old tires and the flavor tast like that to. I use Splenda for a while till all the cancer concerns came out. I switched to monkfruit and it's ok but I did like the swerve and allulose more. Carolyn from All Day I Dream About Food did a really interesting video on how the different sweetener act when used in deserts. Allulose worked better for softer things like caramels while swerve (I think) made things crispy like cookies. Ho I agree stevea is nasty. I can't wait to see what you two cook up.
www.ncbi.nlm.nih.gov/pmc/articles/PMC5152540/
"In summary, sucralose does not demonstrate carcinogenic activity even when exposure levels are several orders of magnitude greater than the range of anticipated daily ingestion levels." I always figure artificial sweetener scare stories are published by The Sugar Association.
I definitely prefer lakanto monkfruit and swerve confectioners. I haven't tasted bocha sweet but I'm thinking of making a purchase along with getting sukrin gold.
We're big fans (obviously) of both.
I've gotten the pure liquid monkfruit drops from lakanto. It's good, but expensive. Has a slight vanilla taste. I don't like how most of the powdered monkfruit products have so little monkfruit, yet for marketing fraud, they name the product to make people think they are getting a pure monkfruit product.
I think it might be a better test to exactly weigh each product to the advertised equivalent of 1 tsp sugar. Then mix that into a consistent amount of water and then taste and compare. Some of these products are much sweeter per gram than others and this needs to be equalized IMO.
Love your comments, this is hilarious!!!
I am not a huge Stevia fan but the only Stevia I will use is SweetLeaf as they process it without Alcohol which is what gives it the bitter taste.
I love the SweetLeaf drops
I like the Iron Giant reference, that was one of my youngest son's favorite movies when he was little. It's not too late for Courtney to watch it! In fact, if Courtney was 18 approximately 3 years ago, she's got to be the same age as my youngest.
This was really informative. I haven't had a use for any powdered/granular sweeteners yet, although I tried one from some low carb focused company which were...foudl to put it nicely. I keep liquid sucralose on hand for tea and coffee (hot or cold) with Ez-sweets or liquid Splenda because they blend well and don't overshadow the flavor of whatever I drink. Stevia, monkfruit, etc in liquid form feel like there are the fore and after taste in everything I try them in.
Steve: "This one tastes like fish sticks.....I'm gonna have a little more." 😆😆😆
Really good video! You've saved me some time testing these!
I love the sukrin products. And I've wanted to try the Bocha.
I also like the Better Stevia "liquid" stevias in my tea.
I really like the Lakanto. Taste buds are different for everyone, I find erythritol very sweet and find Lakanto doesn't have much of a cooling effect.
Edit: hit enter too quick. Anyway, I find in some baking recipes, a mixture of erythritol and liquid stevia gives good results. For coffee, I use flavored monkfruit drops.
Great job guys! Definitely trying out the BochaSweet!
It's not the cheapest, but we really like it a lot.
I tried French erythritol as opposed to Chinese erythritol and the cooling effect does not occur in the French erythritol. Don't like Stevia powder either because it tastes metallic to me
Interesting. Thanks for sharing.
I definitely think a blend will be our best bet. Also, I for one, don't need
a really sweet flavor. Anymore. I am looking forward to your next video!
And, thanks for tasting all this bad stuff for us!
The buying was worse than the tasting. 😄
LOL! That is appreciated, too!
Steve, with the holidays fast approaching and myself not being able to find a bread stuffing last year and really missing it, you need to find a chaffle that will hold up for bread stuffing. It’ll be a miracle find👍Other channels throw out their crappy bread recipes but I think chaffles would be a great bread base? I bought the dash no mess waffle maker and love making 4 chaffles at once👍💥👏
I've got plenty of experimenting to do. My only limiter is how much of my experiments I can eat, because I hate food waste.
Ahhhhhh yes I too would love to see a bread stuffing, I love a lot of southern food, but my yankee tongue cannot wrap itself around "cornbread " stuffing.
I have been using pure sucralose mixed with water to make drops for my coffee and baking and we haven't had any bad effects from it. plus I still haven't found any evidence that tells me that its bad for my health, if someone has the evidence can you please share.
There's many articles that say it causes cancer but more importantly it can raise blood sugar in some people. Moderation is key. I had to completely get away from it but you have to do your own research. I quit using it several weeks ago and my chronic inflammation completely disappeared. This journey is just that...a journey. Do your research. Keep making the best choices you can with knowledge you have. Best wishes.
i totally get that rubber aftertaste even with the lakanto monk fruit sweetener.
After much testing and worry we discovered my husbands heart palpitations were due to Erythritol! Happy is in good cardiac shape but man is it hard to find a sweetener without Erythritol in it. Great video review. Thanks.
First off, I'm glad you found the source. Second, I can tell you my favorite sweetener (that's not controversial) is BochaSweet. It's a bit more expensive, but it behaves pretty close to sugar.
Love the info. Thanks! Will you do one on liquid sweeteners? I use, and love "easy sweetz" for my coffee. It's made with water, sucralose, potassium sorbate, sodium benzoate, succinic acid and citric acid. Wow! Didn't even look at those ingredients until I watched your video! 🤯 I'm gonna look some of those up! I really enjoy your channel and appreciate the work you do that I know goes into this!
I may. I have quite a few videos backlogged. Personally, I like most of the SweetLeaf flavors.
If sadness had a flavor 🤣😂I literally Choked laughing. I am not doing the keto lifestyle I am doing ww but follow many of your ideas. Thanks for your awesome videos and you take as big of bites as you want.
Believe me, I'll continue taking big bites. That's the way I roll. 😀
so how would you use a blend? I'm not a sweets eater but I do periodically make stuff that is sweet. I had a keto chocolate cake (made by my daughter for my b-day) and I couldn't put my finger on what that mentholy taste was. I thought it was just me. apparently it's a 'thing' with sweeteners. she's not a keto person but made me the cake for my birthday.
I am laughing that you had such a large amount of the stevia in the spoon. That WOULD be horrible. 😜love the video!!!!
I don't know if anyone caught the Johnny Carson impersonation, but I did. Good job.
I bought Stevia from a health food store back in the early 2000’s before Stevia was even a “thing”. It was a green powder and had no unpleasant taste. It just looked weird in the coffee because it didn’t dissolve. I’m sure all the processing required to turn a green plant into its current formulation didn’t do natural Stevia any favours.
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I don't doubt that.
Great comparison. I use the sukrin products and straight up sucralose powder. My family will even use both of those and that is saying something. I didn't realize that the sucralose caused GI problems. Thanks!!
If you look at the study, the amount of Sucralose given to mice would be the equivalent of a 150 lb human eating 40 packets of Splenda in one day. I think most of us fall well below that amount.
@@SeriousKeto I use it in my ice tea and put about 1/16 tsp in a gallon. The gallon lasts me a few days. Thanks for the reply! :)
Hmmm, is this review just a taste test? Have you got a cgm version? Im looking for xylitol and erthyritol results
This video was extremely informative.
Thank you. I plan to do one in the next month or two where I look at how the top sweeteners behave in liquid and in heat.
@@SeriousKeto was just asking about that in another comment, about pyure
I love your voice. Are you a news anchor or radio personality? I laughed so hard about the effects of the Xylitol. This was so entertaining to watch. It is so hard to find the right sweeteners to suit our tastes in various applications, so thanks for your taste review. Yes your daughters idea was great to try in some recipes. Looking forward to seeing your follow up review
Thank you for the compliment. My daughter loves making mug cakes, so I can count on her to figure out a good recipe using one or more of the sweeteners. 🙂
Hi Steve.
I'm still relatively new to your channel, and am slowly making my way through older uploads. I apologize if this is answered elsewhere.
I'm curious if the xylitol you have tried is corn derived, or birch derived? I definitely get gastric issues with corn derived xylitol, but they are lessened immensely with birch derived xylitol. They do still occur for me when the item I use it in has a lot of xylitol in it, such as keto kahluah. But otherwise it seems to work pretty well.
Plus, as far as I can tell, birch derived xylitol appears to be the only keto friendly low carb sweetener certified kosher for Passover, which is different than standard kosher certification. With Passover approaching, that may be a concern for others besides me.
The only instance where Xylitol hasn’t sent me rushing to the bathroom is in ZipFizz. I don’t know what derivation they use.
Thanks for the reply!
Allulose - is okay, neutral
Splenda - only white sweetener actually sweet
Stevia + monk fruit - better than alone by themselves
Swerve brown + Sukrin Gold + bochasweet brown = perfect brown sugar replacement
Thomas, omg. I came across your video while laying suffering with a bad case of IBS. Finally I put it together. I started watching low carb love for low carb recipes. Well all her recipes you have to add artificial sugars. It took a short time to figure out almost every recipe I had digestive problems. So that's that. All artificial sweeteners are in the trash. Thank you for your info
Who’s Thomas?
I've never had a bad reaction in my decades of using powdered and now liquid sucralose.
@SeriousKeto for my coffee and tea I use whole earth pkts 3 with 7 drops stevia that I add vanilla extract too. Before using heavy cream.
Heavy cream and coconut cream have a positive reaction with this combo.
I use packets with heavy cream when making my eggloaf or omelets with cinnamon and ginger.
I usually just use SweetLeaf flavored stevia drops in my coffee, but I do like that Whole Earth doesn't use any fillers like maltodextrin.
@@SeriousKeto my theory is the maltadextrin maltadextrose dextrin and dextrose is used to sweeten the sweetner. Just say it needs for anti caking the "sweet spot" is all these companies want to get people hooked on products. It's old news. It's found in all pre-made pork products and spice mix packets and in diabetic candy. I'm just saying since they spike blood sugar.
Hi Steve,
Loved this video and wondered if you ever did a follow up comparing sweeteners in recipes to see if that altered your findings? I tried a word search and a manual review but couldn't locate a video.
Thanks
I’m working on it. I’ve filmed the yeast reaction on a number of sweeteners and the caramelization. It should be done in February.
@@SeriousKeto Excellent, thanks! I've subscribed and will keep a look-out for it
@@SeriousKeto I can’t find the video. What’s the name?? Thanks!!!
After the super taster test on your channel I understand why you could taste the sweetness at some points in the video but Courtney couldn't...I.wonder if you taste buds are heightened some how cause of keto? So interesting love the video and you sound SO well spoken its the voice of a radio host or someone professional
Thank you.
Have you tried a Stevia Extract called
*Stevia Rebaudioside-A 98%* ? It taste just like sugar to me. It’s very concentrated & has not bitter aftertaste.
@12:34 does that mean if we add some Graham Cracker flavouring to erythritol we can make our own brown sugar substitute?
I have not used it. What I meant at the time stamp you posted is I think perhaps I could use a variation of my sesame flaxseed cracker recipe, in conjunction with the Swerve brown.
I am obviously dirty keto. I do use Splenda, and always have. It’s been a life saver for me. I have Swerve, both kinds in my cupboard. Still have yet to use them, because I use Splenda, but hope to make some Christmas cookies this year…I have used the Splenda brown sugar mix, and it worked out very well. I did buy the monk fruit one, but haven’t used it. I want to try the Sukrin Gold, and the Bocca Sweet. I’ll try them down the road, just because I have so many others here on hand. I’m sure any of them will serve their purpose. I do not like the Stevia one bit, and the only thing I’ve tried the Whole Earth in was my Starbucks coffee…good lord, it was nasty. Never again…thanks for sharing as always Steve.
You can make a mug cake in the chaffle maker...I do. 😊👍 your better half is adorable! Thanks for the reviews!
Better half? Courtney is my daughter. But I agree, she's pretty adorable.
@@SeriousKeto ....opps I missed your introduction. Lol
I guess I'm flattered that you think I look young enough to have an 18 year old "better half". 😄