Whole leaf stevia is a little bitter, but I haven’t seen any studies on any of it. I haven’t looked, either, since I’ve cut out all of it, unless I’m out somewhere and can’t avoid it (questionable water sources, for example).
When they started using it in yogurt it almost made me vomit every time I bought it without checking. Didn’t take many times to learn, but too damn long.
Everyone I’ve asked never had the same problem though. Turns out stevia just tastes heinous to me so… hooray?
Ahh, probably then. I honestly forgot about the “whole leaf” vs extract thing, even though that was made as a clear point.
I must be at the point I instinctually, typically process no difference. Even though it was clearly stated. Oooof.
Whole leaf stevia is a little bitter, but I haven’t seen any studies on any of it. I haven’t looked, either, since I’ve cut out all of it, unless I’m out somewhere and can’t avoid it (questionable water sources, for example).
When they started using it in yogurt it almost made me vomit every time I bought it without checking. Didn’t take many times to learn, but too damn long. Everyone I’ve asked never had the same problem though. Turns out stevia just tastes heinous to me so… hooray?
That’s probably the extract + ethyriol or maltodextrine., in the US. Outside, I don’t know. I’ve never seen a marketed product with whole leaf.
Ahh, probably then. I honestly forgot about the “whole leaf” vs extract thing, even though that was made as a clear point. I must be at the point I instinctually, typically process no difference. Even though it was clearly stated. Oooof.