IZOD - Round Tablecloth, Water Resistant Tabletop Accessories, Ideal Kitchen Essentials (Cove Palm, 70")

I honestly really love this stuff. As someone who follows a zero-sugar diet, this sweetener is great. Ive used it for baking and it doesn't change the consistency of my baked goods at all, leaving them with a subtly sweet taste. I use it for flavoring homemade lemonade & my version of sweet tea. Admittedly in drinks it does take a lot to bring out the sweet flavor, but it takes practice knowing how much to use. I saw other reviews mentioning stomach issues, but I havent experienced that effect whatsoever.

I've got LADA which is treated as Type I Diabetes. I have to watch my carbs. Simple as that. You'll see a bunch of people complaining about how you shouldn't buy this product. "Its corn." As if corn wasn't a natural substance. "It's not organic." So what? I'd rather have sterile chemicals on my food products than feces. Here's the thing. Different strokes for different folks. There are some people who run into digestive problems with ANYTHING. And they tend to think, if it doesn't work for me, it won't work for you. And they also think they should try to paint the product as the spawn of satan. I don't roll that way. I tell people my experience and encourage them to make their own decision. I bake with this stuff. I put it in my coffee. I put it into simple syrups for zero carb cocktails. And it is wonderful. I also love that is a natural sugar. Yes, yes. It is made - in bulk - through an enzymatic process from corn. It is still found in regular foods. And if you complain about how "un-natural enzymatic processes are," then frankly you're simply ignorant. I'm not being insulting. I'm stating a fact. Because every time you take a bite of food, chew it up with your saliva, and swallow it, you have just subjected your food to an enzymatic process. Your saliva is full of enzymes. "Oh those are natural." Chemicals are chemicals. The source doesn't matter. Mercury is "natural." I don't suggest you take a big slug of that. Or how about lead? Oh, I know! Uranium! All natural!! And all will kill you. "Natural" isn't a good standard to go by. Don't fall for the marketing gimmicks that companies use to manipulate you into buying products. No, you do NOT need gluten free water. If someone tries to sell you a bottle of that, you need to understand that they think you are stupid. Buy products because of their specific value to you. I wish I could use sugar. It's delicious. But I can't. I don't like the artificial sweeteners. They all leave either a bitter after taste, or have weird cooling effects. The one I like the most is the pink stuff. We have nearly a century of data on its safety. But it's not perfect. I like allulose. It is a saccharide, as is sugar, that is found in the real foods we eat. Thank God that chemists have used their divine gifts to take this gift from nature and mass produce it! It has brought food joy back into my life. So try it. Maybe it will disagree with you. Or maybe it will help you meet your health goals while maintaining some degree of food joy. But decide for yourself. If I had listened to all the negative-nancy reviews, I'd have missed out. And that would have been a shame. I do wish it were a bit less expensive, but sugar used to be only for the wealthy. At least buying a pound of this isn't costing me a month's wages. And to me, the enjoyment I get from it, while it helps protect my health, is worth the price.

The media could not be loaded. This is the most awesome no-calories sweetener ever. It's the first time (well, since they stopped making Just Like Sugar) that I've had a no-cal sweetener that I can actually use without gagging. I am very sensitive to any kind if aftertaste in sweeteners and I think I have tried the all. I recently tried another that has allulose but includes something else and there was a slight cooling effect afterwards when I'd take a breath. I was ready to give up and then I found this! I removed a star strictly because of the cost.PRO:+ NO aftertaste, no cooling sensation, no bitterness. I tasted some of this from a spoon and knew that I would love it.+ Single ingredient & non-GMO+ Was safety sealedCONS:- Price, price, price.I wouldn't mind the price if I could stretch out my use of this. Because this is not as sweet as sugar. I personally don't agree with the 70% as sweet- maybe 50%. I would think of the cost as being another healthcare expense & worth it, but... I can't afford this one on a regular basis.I have noticed:- The consistency is VERY watery. I had to be careful not to spill any.- This is sweeter in my coffee when I use cream - even a little cream - than if not. I don't use cream in my tea and this is not nearly as sweet when I use it.- If I use this and add even 1/4 teaspoon of regular brown sugar or Panela, the sweetness factor goes up to about 85% as sweet as sugar (IMO).- The first day I used this, I had about 4 Tbls total for my various coffee drinks through the day. I did not have any of the bloating or other GI issues that I've heard about.I do like this, but I have found a powder version that is much more affordable. I need to use too much of this for this bottle to last even a week - even if I add some brown sugar.I am glad that I tried this. I now know that I like allulose and can tolerate it.

I've tried stevia and monk fruit and they were both good, but this is the closest in taste to real sugar. It adds sweetness just like sugar without affecting the flavor of the food. I get the syrup for iced tea and coffee because it melts quickly into my drink. I've tried the powdered version and liked it for hot drinks and cooking, but the syrup is best for cold drinks.

This is surprisingly good. You can use it to sweeten just about anything and it doesn't have that same nasty aftertaste. It isn't as sweet as regular sugar though - when I tried to use it to bake a sugar free cake it really wasn't sweet enough - the cake baked up fine though. I make yogert and it's great for that mixed with some chopped fruit.

I drink a lot of coffee and need to cut back on the sugar - this is perfectly adequate with no perceptible aftertaste, other than being far less sweet (so requires quite a bit more per cup) on top of already being very expensive per ounce. (It's also more of a powdered sugar texture rather than granulated - doesn't change how it tastes in coffee but might have an effect when baking.) I did notice a slight menthol effect when I tried it straight, but not noticeable in coffee.

The best and safest non sugar substitute . The only one that does not make your puddings and things of that nature when you are cooking or baking sugar-free never turns granular.