I see no benefit in shaking this sweetener out into a drink because there’s no way to measure it so it’s consistent each time. A little bit goes a long way. Get liquid stevia to disperse out in drops instead.
All other ‘natural’ zero calorie or no sugar sweeteners like xylitol, sorbitol or erythritol and any of the sweeteners names ending ‘tol’ are not really natural because they’ve been extremely chemically processed and there have been reputable clinical studies of these zero calorie sweeteners causing health problems, so I ended up getting stevia for baking instead. To me, 2 teaspoons of this equals to a cup of sugar. Some may say less or more but that’s my personal taste. The only thing is, you can’t use it in recipes that require a sweetener that will crystallize and caramelize so it will add to the texture of the recipe. You’ll have to add something else for that. This powdered Stevia basically doesn’t crystallize or harden to give the right consistency for baking things like candy or fudge. For example, peanut butter or other cookies will not have the same texture or crunchiness. Great for muffins.
Inulin soluble fiber, SweetLeaf Sweetener.
