Yes, that’s exactly what I want too. What’s wrong with just adding 2 grams of sugar to a small cup of yogurt? I thought that sounded great – not secretly then loading tons of other sweeteners in there! I suppose that’s exactly my frustration; I just want food not loaded with sweetness and saltiness to hide bad taste. Not load it up with something else so you can say you have less sugar (unless you’re diabetic).
@eleeper – ugh, I feel for the vegetarians. That is annoying. I had a vegetarian co-worker who didn’t realize that miso soup was made with bonito fish flakes and was aghast when I told her (more like I asked “Wait, you ordered miso soup??”). Many may chalk this up to her not taking the time to learn what goes into miso soup, but I can’t blame her for missing it. Even in Chinese food, things like dried seafood are often used in oyster sauce or broths and some folks may not remember this to inform someone.
@naf – I understand that stevia is derived from a natural plant too, but I question at what point you can call something all natural. Boiling and then drying or crystallizing sounds harmless enough, but anything that is refined with alcohol or some other additive just sounds wrong to me. It’s like calling cocaine all natural because it’s derived from coca leaves. I guess the biggest reminder we have to have is that “all natural” doesn’t mean it’s good for you, even though we often make that association.
