Because I have been newly diagnosed borderline diabetic, I've got to cut back on sugar....way back! I've used (off and on through the years) Splenda in my coffee. It's the only artificial sub that tastes good to me. I want to stop using it and go with something in the low glycemic index arena and have seen monk fruit extract as the best choice.
Let's talk sugar substitutes...has anyone used monk fruit extract?
- Thread starter cheezz
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