Sugar Replacement for My Coffee

C.-

There's nothing wrong with using Sugar. A lot of people recommend using it in moderation instead of sweeteners. You should check the label of your fat-free half and half - usually anything that is low fat is HIGH sugar. If it's milk based, it likely has lactose as the primary source of carbs (sucrose is the chemical term for table sugar).

I worked in the world of diabetes for a long time - most dieticians used to recommend using Splenda (you may want to check the labels of other things you consume because many are turning to sucralose as their source of sweetening), but with Truvia, etc. being available, the may be changing their minds.

If you're using it to enjoy your coffee, I see no reason not to continue to use it. Hope that helps.

Agave nectar! I am drinking it in my coffee as I write this! :) You only need a little bit to make it sweet!

The only thing I could think of is honey. It's certainly not going to taste like sugar, but you might be willing to adjust to the taste since it's natural, at least. It won't have those yucky artificial aftertastes that the sugar substitutes do. I go back and forth in my coffee, some days enjoying my sugar, and other days, settling for Sweet-n-Low, but there's nothing like my good ole sugar.

I have used Sun Crystals, Truvia and all other stevia-type products and I like them. But I had been used to Equal, etc.

I love love my coffee.. I am a Seattle native.. Just a thought.. since fake sugars taste fake.. at a lot of coffee bars in Seattle they serve raw sugar in little packets.. Buy some at the store in little packets.. and I think it is so flavorful that I only use half a packet at a time.. I use less than when I would use regular sugar.. and by buying it in packets instead of bulk I won't cheat on how much I use at a time.
Lenc

I use agave nectar. Its sweet but I can't tell if there is a difference between its taste and sugar. (I personally prefer natural sugars instead of man-made alternatives; I think your body metabolizes calories from real sugars better than the modern sugar substitutes.)

However, according to this website, Agave is not less calories than sugar; its glycemic index is significantly lower. If you're counting calories, agave nectar may not be your answer... "Although agave nectar is more calorie-dense than brown or white sugar, it is about 40% sweeter, so the amount of agave can be reduced." http://www.allaboutagave.com/agave-vs-granular.php

Thought I would mention: My father was a big cream and sugar drinker. And then one day he got sent oversees for a few months... no cream and sugar available and he had to drink his coffee black. When he got back home, he tried his normal cream and sugar coffee--but he could no longer drink it. His tastes had been trained to give it up. (You could slowly retrain your tastes also...)

this may sound nuts but i use honey. that is when i am out of MY BELOVED CREAMER. i use honey in milk too.