Truvia vs Stevia
Truvia and Stevia are two types of sweeteners that show some kind of differences between them. It is important to know about the difference between them.
Truvia is first of all a branded sugar substitute. In fact it is processed in character and is endowed with some extract of stevia as well. One of its chief ingredients is of course erythritol which is a natural sugar alcohol.
One of the primary advantages of erythritol is that it is zero caloric in content and does not affect blood sugar at all. Thus truvia is not harmful at all since it does not cause tooth decay. In fact it can be used for long too since it is unlikely to cause side effects in the person.
Stevia on the other hand is a plant unlike truvia. It is important to know that the leaves of this plant are literally used as sweeteners. The extract of the leaves and the purified steviosides are used as sweeteners. One of the primary qualities of stevia is that it is sweet in taste but its flavor is slightly licorice as well.
Stevia has medicinal benefit in the sense that its intake can produce the power of glucose tolerance in the patient or the person. Glucose tolerance is increased by the consumption of stevia. As a healthy substitute for natural sugar stevia is available in the grocery stores in the form of powder or crystal. Aqueous stevia is also available in the market.
Both truvia and stevia have medicinal benefits as well. Both of them contribute tremendously to the lowering of the blood sugar level and are thus helpful in cutting your diabetes risk. Tuvia puts the risk of lower inflammation caused by insulin spiking in the blood.
Stevia on the other hand lowers fat storage and is even capable of lowering bad cholesterol which is called LDL. You might now entertain a doubt in your mind whether the normal white sugar can be replaced by truvia and stevia in coffee or tea.
It is in fact a good idea to replace natural white sugar with stevia or truvia for that matter. On the other hand you should reduce the intake of carbohydrates if you really want to combat diabetes. Hence too much of truvia is also not recommended as a substitute for white sugar for people that suffer from diabetes for sure.
Is there any difference between Baking Truvia and Regular Truvia or can you use both as the same for baking and drinks?
This article sounds like it’s written by someone who speaks English as a second language. It loses a lot of meaning because the grammar and ideas are chopped up!