amo_mea_filiis. Posted March 24, 2013 Share Posted March 24, 2013 I NEED to wean myself off the French vanilla creamer I use. I only have two (large) cups of coffee a day, but seriously I have a little coffee with my creamer! I measured this morning. Not cool. It's going to take a while to get off this stuff. Should I continue using the regular fv creamer, or switch to the sugar free one? Regular has 6g carbs/sugar. Sugar free has 1g carb, no sugar. I don't have the ingredients in front of me but i assume the sugar free may have more crap in it to make up for the lack of sugar. This is why I'm asking. What say the hive? Quote Link to comment Share on other sites More sharing options...
*Michelle* Posted March 24, 2013 Share Posted March 24, 2013 I'd take real sugar over fake sugar any day. Have you considered making your own? It's pretty easy. All you need is a carton of half and half, sugar, and vanilla. Quote Link to comment Share on other sites More sharing options...
Joker Posted March 24, 2013 Share Posted March 24, 2013 Sugar free usually just means fake sugar, which I think is worse. I would probably keep what I have but start measuring and slowly cut back. Quote Link to comment Share on other sites More sharing options...
fraidycat Posted March 24, 2013 Share Posted March 24, 2013 Stay with the real sugar. Quote Link to comment Share on other sites More sharing options...
Dandelion Posted March 24, 2013 Share Posted March 24, 2013 *Sugar-free* products generally do have more harmful ingredients in them. Make your own version like Michelle suggested. Much healthier. Quote Link to comment Share on other sites More sharing options...
LibraryLover Posted March 24, 2013 Share Posted March 24, 2013 It doesn't take long to appreciate good coffee without sugar. A few years ago, a coffee snob told me I was masking true coffee flavor by adding sugar. One day I stopped adding it, and never went back. I don't miss it at all. I do add a little cream. And I don't believe that to be unhealthy! Quote Link to comment Share on other sites More sharing options...
Guest submarines Posted March 24, 2013 Share Posted March 24, 2013 It doesn't take long oto appreciate good coffee without sugar. A few years ago, a coffee snob told me I was masking true coffee flavor by adding sugar. One day I stopped adding it, and never went back. I don't miss it at all. I do add a little cream. :iagree: Same here. If I feel I want something sweet, I have some nice dark chocolate with my coffee. :drool5: Quote Link to comment Share on other sites More sharing options...
happypamama Posted March 24, 2013 Share Posted March 24, 2013 I'd stick with the real stuff and use less of it over time. But actually, I'd opt for using cream/whole milk, vanilla flavoring, and liquid stevia (which is what I do). Quote Link to comment Share on other sites More sharing options...
amo_mea_filiis. Posted March 24, 2013 Author Share Posted March 24, 2013 How do you guys make your own flavors? If I can reduce the carbs and keep my flavor, that would be awesome! I know sugars and flavors mask the taste, but I need to! Lol. No "real" coffee around here. My budget dictates folgers or whatever is cheaper. Eta: where can i get liquid stevia? Quote Link to comment Share on other sites More sharing options...
amo_mea_filiis. Posted March 24, 2013 Author Share Posted March 24, 2013 Here's the sugar free ingredients: Water, Palm Oil, Corn Syrup**, Contains 2% or less of Each of the Following Ingredients: Maltodextrin, Sodium Caseinate* (A Milk Derivative), Dipotassium Phosphate, Sodium Stearoyl Lactylate, Mono and Diglycerides, Polysorbate 60, Carrageenan, Sucralose, Cellulose Gel, Cellulose Gum. Acesulfame Potassium, Natural and Artificial Flavors. Regular: Non-dairy Product Ingredients: Water, Sugar, Palm Oil, Corn Syrup, Contains 2% or less of the Following: Sodium Caseinate* (A Milk Derivative), Dipotassium Phosphate, Natural and Artificial Flavors, Mono and Diglycerides, Sodium Stearoyl Lactylate, Carrageenan, Salt. *Sodium Caseinate is not A Source of Lactose. Quote Link to comment Share on other sites More sharing options...
Parrothead Posted March 24, 2013 Share Posted March 24, 2013 No neurotoxins for me. I'll never knowingly consume chemical sweeteners. Quote Link to comment Share on other sites More sharing options...
SKL Posted March 24, 2013 Share Posted March 24, 2013 I make instant coffee with half water and half skim milk. I used to add a little natural sugar, but gradually phased that out. Milk has its own sugar in it. For a special treat, add a little cocoa, salt, and possibly whipped cream. Quote Link to comment Share on other sites More sharing options...
happypamama Posted March 24, 2013 Share Posted March 24, 2013 I just use regular vanilla extract (or peppermint, but there are other flavors too). I get the liquid stevia (SteviaClear brand, I think) from amazon; they have flavored stevia, but I found that the flavor is so subtle that I have to use a lot of it. Liquid stevia is kind of expensive, but you only need a few drops, so it lasts for a long time. Quote Link to comment Share on other sites More sharing options...
stripe Posted March 24, 2013 Share Posted March 24, 2013 Doesn't cream taste better than nondairy creamer? Is the appeal the price, the calories, the flavor...? Quote Link to comment Share on other sites More sharing options...
Ravin Posted March 24, 2013 Share Posted March 24, 2013 I would probably get a vanilla coffee, or just add a drop of vanilla extract to your coffee along with as little half and half and sugar as you can tolerate. For me, I've found that because we usually do a bold coffee, I'm good with 4 tbsp half and half and 1 tsp sugar in my 12 oz. coffee, which gives me a 100 calorie cuppa. Quote Link to comment Share on other sites More sharing options...
FaithManor Posted March 24, 2013 Share Posted March 24, 2013 Try just mix half and half with a little bit of good vanilla. If you can afford it, Madagascar Bourbon Vanilla is a very fine choice. Don't sweeten it. Add a tiny little bit of honey to your coffee and then the cream. The honey will melt right in and it's a lot healthier. Being very sweet, you need very, very little, and it has nice anti-viral, anti-bacterial qualities which are good for your stomach lining. The added benefit is that for most people, a small serving of honey like this (if you have one of those wooden honey servers that is "threaded" (like a screw) and use that to do a little drizzle) will not significantly raise blood sugar in the same way that fructose, dextrose, and sucrose does. It may take a couple of days to adjust. But, once you do, after that, the other stuff really doesn't taste all that great...it's too artificial in flavor. Faith Quote Link to comment Share on other sites More sharing options...
Marylou Posted March 24, 2013 Share Posted March 24, 2013 I agree with the others that the real sugar would be better than fake, but remember that real sugar can be dangerous to your joints (see link). Use real 1/2 and 1/2 and vanilla. http://www.jointpain.insulitelabs.com/how-dietary-sugars-damage-joints Quote Link to comment Share on other sites More sharing options...
Jenn121 Posted March 24, 2013 Share Posted March 24, 2013 I'd take real sugar over fake sugar any day. Have you considered making your own? It's pretty easy. All you need is a carton of half and half, sugar, and vanilla. I just this week switched over to this recipe. The real sugar is better for me than all the other chemicals in the creamer. It takes a little experimentation to find the correct ratios of sugar to vanilla to half and half but it is working just fine. P.S. I too have a little coffee with my creamer. ;) Quote Link to comment Share on other sites More sharing options...
Wabi Sabi Posted March 24, 2013 Share Posted March 24, 2013 I use waaaay too much of this: http://www.coffee-mate.com/Products/Natural-Bliss-Vanilla.aspx#395db642-e632-48ae-9ae6-25dd0e4e5be6 The ingredient list is simple, and I figure it's good middle ground between buying the crappy stuff and making my own. Quote Link to comment Share on other sites More sharing options...
kitten18 Posted March 24, 2013 Share Posted March 24, 2013 I would try to switch to heavy cream and liquid stevia. You can buy the stevia at any health food store. It will seem expensive but it lasts a very long time. Quote Link to comment Share on other sites More sharing options...
TravelingChris Posted March 24, 2013 Share Posted March 24, 2013 I am with you, WendyK, it tastes bitter to me too. Are you a supertaster? I know I am. But then I am also one of the approximately 30% of the population who can't stand cilantro because of the soapy taste. They have found a genetic reason for that- the people who can taste the soapiness have stronger smell receptors and can really smell the soap. Most people don;t have that and so they can eat cilantro. Well, I guess I could eat it just the same way I could, potentially, eat soap but I would never choose to do so voluntarily. To the Op, I always use Half and half. That is less fattening than heavy cream but has more fat than regular milk. I find that I use a lof less fo the half and half then I have to use of the fake stuff (which I only use in places where there is no half and half, and I actually don't go back to hotels which don't have real half and half versus the fake stuff). The fake stuff takes a lot more (and probably more calories) because it works differently and to reduce the bitterness of coffee, it just doesn't do as good a job. I also find that using the real half and half ends up taking less sugar than with the fake stuff. Quote Link to comment Share on other sites More sharing options...
amo_mea_filiis. Posted March 24, 2013 Author Share Posted March 24, 2013 1/2 & 1/2 vs cream vs milk vs whatever doesn't phase me a bit. It's the vanilla and sweetness that I adore! I'll finish what I have and try switching to some other stuff. :) Quote Link to comment Share on other sites More sharing options...
happypamama Posted March 24, 2013 Share Posted March 24, 2013 I don't know if I'm a super taster, but I don't like cilantro for the same reason. It tastes soapy. I don't mind bitter as a taste, but it depends on what it is. Like the bitter in some vegetables doesn't bother me, but the bitterness in Stevia I find pretty putrid. My husband doesn't care for stevia at all, and he's given it a good, fair shake. He doesn't like the licorice-y aftertaste, but he also hates licorice (and anise as well). I like them and don't mind stevia. Quote Link to comment Share on other sites More sharing options...
walkermamaof4 Posted March 28, 2013 Share Posted March 28, 2013 While we're on this topic, do you all make your own vanilla extract? We began at Christmas time and it is delightfully wonderful! Just vodka and vanilla beans. We use gf vodka -- either grape or potato kinds. Quote Link to comment Share on other sites More sharing options...
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