Posts tagged with: Sugar

Truvia Trivia

I recently saw an advertisement in Shape magazine for “truvia” that caught my eye.
“Our new sweetener is born from a leaf, not in a lab. Meet the leaf of the stevia plant. The proud parent of our new natural sweetener. We just give it water. We give it sun. Next, we steep it in a process like making tea. Ultimately, this little leaf gives back a recipe for sweetness that’s both delicious and 0-calorie guilt-free. It’s a miracle of nature, not chemistry. Enjoy. Find it at your grocery store. Find out more at truvia.com.

Being the curious consumer I am, I did a little research.
Stevia rebaudiana Bertoni: an herb in the sunflower family (Asteraceae) which grows in Paraguay & Brazil, up to 300 times sweeter than sugar, stevia has a “negligible effect” on blood glucose, in 1991 the United States banned stevia unless it was listed as supplement.

Truvia: consumer brand of stevia made of erythritol (a sugar alcohol) and Rebiana (cleared as a safe food sweetener), jointly marketed by Cargill and the Coca-Cola company.

What I find truly interesting about truvia sweetener is that a Coke is directly involved in it’s creation and it’s marketing. Might the soda manufacturing companies be taking a hit as people recognize their unhealthy and incredibly addictive drinks? Also, on the website, truvia is clearly classified as a non-organic sweetener.

I have yet to try truvia, but if I see it available, I probably will. I’ve tried many (many!) artificial sweeteners and while I prefer to bake with regular ‘ol cane sugar, I prefer Splenda in my coffee or tea right now. Thankfully I’m not sensitive to artificial sweeteners and so I have plenty of choices to keep my sweet tooth happy!

What other people are saying about truvia:
What To Eat’s Marion Nestle: Cargill’s Truvia (Stevia) comes to tow
WebMD‘s Miranda Hitti: Truvia, Made From Stevia, Being Sold Online and in Certain N.Y. Supermarkets
Baltimore Sun‘s Meredith Cohn: It’s called Truvia: The newest sugar substitute comes from the stevia plant
Ruth from Blisstree Media: New in the Market: Truvia Natural Sweetener
Mark from Mark’s Daily Apple: Is Truvia Safe?

What do you have to say about truvia?


New Year’s Resolutions, V

Taxis are parked on Le...
Image by Getty Images via Daylife

31. Keep track of every movie I watch – I’m doing this on the same page as my books. I’ve also added a category for new music tastes, too.

32. Pay off Chase card – this one will be done at the end of January. I am SO excited about this.

33. Pay off Capital One card (2008 will be my year-outta-credit-card-debt) – This one might be July or August, but it *will* be taken care of this year!

34. Cut out sugar (and all sugar substitutes) for at least a week – I mentioned the sweet tooth before and think this could be a start to cutting out most of the sugar in my life. I know that a week isn’t really long enough to make a total change, but I can start somewhere right?

35. If I make it through the week, try for a month – see above.

36. Cut out fast food for an entire month – so not even once a week like the beginning of the list said. I swear the stuff is addictive.

37. Eat like a vegetarian for an entire month – I don’t eat a lot of meat, but I do eat some, so I think cutting it out would be really interesting.

38. Visit five new states – I’ll be visiting both Atlanta, GA and Columbia, SC in January. I’ll be able to hit the states around there after I move. If I drive myself out there to move, I’ll get this number doubled in no time!

39. Visit a foreign country – I am hoping Greece. Mexico would do.

40. Begin nose job research – this is something I’ve wanted for years but never looked seriously into. I think it’s about time. I hate my nose.

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Fruit Cobblers

Custard in a glass bowl.
Image via Wikipedia

Ingredients:
1 cup pie filling (apple, peach, cherry or blueberry)
1/2 cup Original Bisquick
2 tablespoons milk
1 tablespoon sugar
1 teaspoon butter or margerine, softened

Directions:
1. Heat oven to 400 degrees. Divide pie filling between 2 ungreased 10-ounce custard cups.
2. Stir remaining ingredients until soft dough forms. Spoon half of dough onto pie filling in each custard cup. Sprinkle with additional sugar if desired.
3. Bake 15 to 18 minutes or until topping is light brown.

1 Serving: Calories 300 (Calories from Fat 55); Fat 6g (Saturated 2g); Cholesterol 5mg; Sodium 450mg; Carbohydrate 60g (Dietary fiber 2g); Protein 3g

Recipe courtesy of Betty Crocker

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