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This made me smile:<br><br><a href="http://vitalvotes.com/blogs/public_blog/Using-Sweeteners-When-You-Are-Cooking-For-Total-Health-6947.aspx" target="_blank">http://vitalvotes.com/blogs/public_b...alth-6947.aspx</a><br><br>
She's just cute as a button!<br><br>
Anyone have any experiences with either of these that they'd care to share?<br><br>
I am a big fan of sugar in my tea, and I'm trying to figure out what to do with myself.
 

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I use stevia in my coffee. If the coffee is strong enough you won't detect an aftertaste. I guess if I had to compare the aftertaste to something, it would be licorice. It's not bad.<br><br>
Usually I've used the powder, but recently discovered liquid stevia.<br><br>
I'll go get a picture of it...
 

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<img alt="" src="http://www.healthsupplementsite.com/images/steviaclear-liquid-stevia-extract-wisdom.jpg" style="border:0px solid;"><br><br>
I've also seen this with extra flavoring, like vanilla and orange.<br><br>
I can't watch the video you posted. Maybe I could. But then I'd have to figure out the complicated stuff on my computer.<br><br>
Eh.
 

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I don't mind the taste of stevia (some do), but have read some conflicting reports on it -- anything from linking it to higher incidences of some cancers in the South American countries where it's regularly used as a sweetener to "stevia is a victim of the FDA sleeping with the artificial sweetner manufacturers." Some studies have linked it to low sperm count, which of course is not an issue for you, altoids. Most of the health effects I've read have actually affected men more than women. Of course, this is all based on my limited study so take that for what it's worth (not too much).<br><br>
Once at a spa I had lemon stevia in tea and it tasted very good.<br><br>
I do know that stevia is no-cal and NATURAL, vs. aspartame, saccharine, etc. Too much aspartame wreaks havoc on my innards.<br><br>
Gum makers promote xylitol as an agent of dental health.<br><br>
I use Splenda at the moment. Not much is known about its use long-term, but I'm not inclined to be overly concerned by anything I've read so far, and it's easy to use in foods you bake (unlike aspartame which becomes formeldahyde when heated!)
 
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