I use Sweet-n-low for my tea and coffee regularly...

Has anyone had any problems using this product... ???

Thanks for any advice, support, answers...

Thanks
Korry

I never liked the taste of Sweet-n-Low, and jumped on the Equal bandwagon several years ago. Equal still had and aftertaste, but Splenda is much better so I use it now. But as to your question, Dr. Atkins said sucralose (Splenda) or sacharine (Sweet-n-Low) are OK ... aspartame (Equal) can stall some people so it is best to avoid it (although I still drink aspartame occasionally in Crystal Light).

Hi Korry,
If it makes you feel any better I have used Sweet 'N Low (or saccharine) for almost all my life and I am 41 now. My mom was diabetic so she always made her tea with it and I used to drink it every day. I have never had any problems. I still use it along with Splenda.

Korry-- it's likely the sweet taste itself...according to the CAD authors, the body can, in some, act as if AS are sugar....causing an insuling surge and resulting craving for more. When I cut them out for a while, my cravings went away.

My dad used Sweet n Low several times a day, from the time it came out till the time he passed away at 90, and it never had any adverse effects for him.

I still make my iced tea with it because it dissolves so quickly and you don't end up with all that grit you get with other sweeteners.

Equal in tea never seems to dissolve very well for me.

How can you eat Sweet and Low? Saccharin tastes awful. I prefer Equal myself.

OK don't everyone hate me ... but I can't stand the taste of any of them ... especially sucralose (sorry Dr. A). Try as I may I can't get myself to like them. I use splenda for all my Significant Other's sweets but I don't like any of it. I make all these wonderful smelling/sounding sweets from scratch only to find that I just want to spit them out. He thinks they're good though ... so it must be me??

I've been using Sweet&Low, both liquid and bilk, for over 10 years (old habit from dieting back then) and have had no problems at all.

FYI, Sweet&Low is heat-stable, so you can cook with it, but you should mix it with another sweetener to cut out the bitterness that can occur if you're cooking something very sweet.

Sherry

Dr Atkins suggests that we should not use Aspartame (Equal) as there are too many unknowns with it so a lot of us try to avoid it. He said that saccharin and Splenda are acceptable though. As far as the taste, I guess it's what you get use to. I personally don't like Aspartame but everyone is different and ultimately you have to do what works for you.

I HATED all previous sweeteners (way too bitter for me) but to my astonishment, I don't have a problem with Splenda. It's great for lemonade and such.
It's very much a YMMV issue (Your Mileage May Vary.)