In weaning myself of all refined carbs I find that sugar in my coffee is the hardest. I have cut sugar in coffee by half and recently switched even that to using Truvia instead. It is supposedly half stevia and half sugar alcohol. Is Truvia ok to use as an intermediary between no sugar and several teaspoons a day or is it bad for you and to be avoided completely in favor of a little real sugar?
Erythrirol and Stevia seems to be your best bet right now. E. has the advantage of having the same texture as sugar (at 60-70% the sweetness) which makes it suitable for baking with e.g. almond flour.
Um, how much sugar (and how often) are you talking about?
If you're talking about a teaspoon or two once a day, I'd not worry about it from a health standpoint. If you are doing it for more psychological reasons, then I'd say you need to quit any sweetners cold-turkey and go for milk, cream, or black.
Hi Cee. I would recommend that you change the associations that you have with coffee in your mind. You probably now associate the smell, caffeine buzz, and flavor of coffee with sweetness. I wouldn't substitute another sweetener for sugar. That doesn't change the unhealthy associations. What if you made coffee your intermittent fasting beverage? Then you would have to drink it black. After a few weeks, you would associate black coffee with the feeling of well-being you get from fasting. Also, you would habituate to the taste of black coffee, so that black coffee would now be the norm, and sweetened coffee would no longer taste as good. An alternative, if you're lacto-paleo, is to use heavy cream in your coffee instead of sugar. After a few weeks, you would associate coffee with creaminess instead of sweetness. Yummy!
shouldnt be there more sugar substitutes? There are much sweet things, beside sweet they lso taste bitter or herb. Sweet is also a way of tasting things. Focus on tasting sweet can increase ure tast of sweet thing. Stevia will have also a negative sideeffect. nothing is without sideeffect.
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