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Truvia

March 16th, 2009 · 2 Comments · Food

truvia

Last year I had some blood work done and I was told that my blood sugar levels were through the roof. The doctor started throwing around the words Type 2 Diabetes.  I was placed on Metformin and told to cut sugar from my diet. This is hard for a southern girl who loves her sweet tea, Coca Cola, and Little Debbie cakes. I did what the doctor ordered because I don’t want the complications that come with diabetes. I don’t have to monitor my blood sugar daily as long as the quarterly blood work shows that my a1c levels are in the normal range. In order to make sure those tests come back normal I cut out almost all sugar from my diet. Diet items were pretty much a bust for me because I hate the taste of artificial sweeteners. I found that Splenda was okay in tea, so I could have decaffeinated, Splenda sweetened tea but that was it other than water. With diabetes you have to be careful with artificial sweeteners because they can make you crave sweet beverages and food.  It is a short fall from the wagon.  My husband had told me about a sweetener used in Japan called Rebiana but it was hard to find in the states.  Rebiana is a natural byproduct of steeping the stevia plant.  It was only legal as a food supplement and not as a food additive.   Artificial sugar companies did not want competition from a natural calorie free sweetener. Imagine my surprise when last month I found Truvia in my grocery store. Truvia is a processed form of Rebiana.  It had finally been approved by the FDA.  They call is a natural sweetener but I am wary of that description. Truvia is brought to us via a corporation called Cargill. Cargill is a company not really known for being environmentally friendly. In 2005 , they had to comply with a settlement with the EPA to clean up it’s plants to the tune of $130 million dollars. I can’t tell you how “natural” Truvia really is but what I can tell you is that so far I like the taste of it better than Splenda or other artificial sweeteners. I have been using it for about a month in my beverages. My next test is going to be using it to cook. I will let you all know how that goes.

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2 Comments so far ↓

  • Damien

    I had a similar scare. Went back and was in the normal range. The older we get, I suppose the more likely we are to fall prey to diabetes. Using sugar substitutes is a good idea … maybe I’ll try it.

  • Beekers

    In a perfect world I could just say no to sugar. Unfortunately I am far from perfect, so the substitutes help me feel like I am not missing out on much.

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