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[quote=Anonymous]Carb Conscious eater and baker here ...

I have used Whey Low and it is sugar, tastes just like sugar, but if you read various WLS forums, apparently it doesn't affect them like sugar? I don't know, I'm really skeptical of it and I only use it in EXTREME moderation (ie, I'm making food for guests), but I will admit that it doesn't cause me to gain weight or have that nasty, carby feeling like regular sugar. 
According to the WLS patients, sugar causes extreme dumping and a lot of them can't even use it in tea and coffee, but they are apparently fine with Whey Low. It's been around for awhile and they haven't been sued yet. If you use it, use with caution and be prepared to be disappointed if it effects you the exact same way as sugar (ie, weight gain).

I use Xylitol and Just Like Sugar. Xylitol gave me extreme gastric distress in the beginning and I almost gave up on it, but after reading some Amazon reviews, decided to try USA made birch Xylitol, and it made all the difference. The brands NOW and XyloSweet are both made in China from corn and for me, caused horrible distress. I use Xyla exclusively and I don't have any side effects at all.

Just Like Sugar is made from chicory root and it's amazing, but it's expensive at $15 a pound, so I use that sparingly and also cut with xylitol when baking.

Erythritol in general is very safe for most people and shouldn't cause any gastric distress at all, but it's not very good for baking because of the cooling effect. I use it for homemade ice cream, coffee and tea.

I find stevia to be intolerable on its own, but seems to have decent synergy in chocolate recipes, and also savory dishes that need a hint of sweetness, like tomato sauces and chili. I only use stevia in tandem with other sweeteners, and it seems to work best that way, and since it's way cheaper, I can use less of the expensive stuff. I use Sweet Leaf drops or Trader Joes drops, never the powdered stuff because it's too unpredictable.

I've used every alternative sweetener out there at some point, so I'm pretty knowledgeable about this stuff. [/quote]

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