Thanks for informing us about this new product but this is as misleading and deceptive as Paul Ryans budget and ultimately just benifits big business leaving the consumer with nothing benificial. You can already buy straight Erythritol so why as a diabetic would I want to buy it cut with table sugar and marketed under the guise of Monk Fruit when Monk Fruit is the third ingredient? Erythritol itself is is under a lot of scutiny http://side-effects.owndoc.com/truvia-side-effects.php
Sometimes I think that maybe we were not designed for consuming sweets at all and that we are doing ourselves a disservice by trying to find a way around that.
Michael K
I have 2 concerns. The first is that I've read that even the thought of sweetness raises stimulates insulin production. High blood glucose is bad, and so it hyperinsulinemia-- especially if you're insulin resistant. So isn't ANY sweetener bad for diabetics? Even without calories. Even when low glycemic.
The other thing is that there is already a product that combines Erythritol and Monk Fruit (lo han guo) and it's called Lakanto. It is much pricier than Nectresse, but it doesn't include any sugar, etc. And it is guaranteed to be made from non GMO corn. I'm sure Nectresse cannot make the same claim. Erythritol is genereally derived from two sources: corn and birch. All corn-- in this country-- except organic corn is GMO (thanks to our friends at Monsanto). I don't know about you, but I sure don't want to be consuming any more GMO foods than I'm already forced to consume.
For those of us who are concerned about consuming fructose, the molasses in this product might present a problem. Also the sugar alchohol is potentially a problem for those of us with diabetes and/or fatty liver. Also, do we know the fructose content of monk fruit? I think we need to know a lot more about this product.
David:
You were dismissive of Splenda as artificial. What's your problem with "artificial" products?
Bill
William W. Quick, MD, FACP, FACE
Editor, D-is-for-Diabetes
http://www.D-is-for-Diabetes.com
Dear Bill,
I am not one of those people who think that "natural" has to be better than "artificlal." I know of too many natural poisons to think that!
I also think that Splenda is the safest of all the artificial sweeteners. I used it for years. In fact, I regularly imported it from Canada for years before the FDA approved it here.
Nevertheless, I do have some lingering concerns about using anything artificial when we have an alternative. Our bodies have had generations to adapt to using many natural products but essentially no time in the scale of human history to adapt to using any of the artificial products that our creative minds keep coming up with.
David
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Sounds interesting.
But I think Nectresse isn't analogous to stevia. It's analogous to Truvia, which, like Nectresse, labels it as all-natural stevia when the main ingredient is erythritol. Truvia doesn't say it contains contain regular sugar and molasses, but it does contain "natural flavors," and who knows what they are. After all, sugar and molasses are natural flavors. I'd prefer a product that told you exactly what was in it.
And I'd prefer a product that offered honest advertising. But I haven't found one yet.
Erythritol, although found naturally in some fruits and mushrooms, is produced industrially by fermenting a carbohydrate source (often corn) with a yeast.
I like the erythritol products because the erythritol, like table sugar, is crunchy and adds bulk to recipes without a strong effect on blood glucose. But, like you, I do try to limit the amount I use because we really don't know the long-term effects of eating a lot of erythritol.
We do know the long-term effects of eating a lot of table sugar. Not good.
Thanks for the information about this new sweetener. I signed up for a free sample here. I never would have heard about it if I hadn't read your blog. Thanks.