<story><title>Glucose metabolism responds to perceived sugar intake more than actual intake</title><url>https://www.nature.com/articles/s41598-020-72501-w?mc_cid=2b33d59ff8&amp;mc_eid=e358e73db6</url></story><parent_chain><item><author>novok</author><text>No it&amp;#x27;s far from common knowledge, if the way you find out is through some university professor.&lt;p&gt;My understanding is &amp;#x2F; was that fake sugars do not have response and do not cause you to get fat, while you&amp;#x27;ve demonstrated there is an insulin response which is pretty major.&lt;p&gt;Now I have to figure out another way to deal with the bitterness of coffee other than my current 2 packets of stevia method.</text></item><item><author>specialist</author><text>I thought this was common knowledge. Late 80s, my bro tech&amp;#x27;d for his prof, who was researching artificial sweeteners, esp aspartame. He told me a burger w&amp;#x2F; diet coke was worse than normal coke, because the excess insulin produced will then metabolize whatever useful protein is found into fat. He also said the fake sugars were more addictive, which I totally believe.</text></item><item><author>gazzini</author><text>I’m not diabetic, but I’m using a CGM for a few weeks, out of curiosity.&lt;p&gt;My only surprising finding was that diet sodas don’t spike my glucose, but they do crash it, probably because my insulin response is triggered by perceived sweetness.</text></item><item><author>1123581321</author><text>I&amp;#x27;m type 1. I used to believe artificial sweeteners caused the body to raise its blood sugar because the drink is perceived to be sweet, but when I got a CGM I was able to verify that they do not. I&amp;#x27;d be interested in a switched label test with CGMs and T1s because a potential insulin response would be absent.&lt;p&gt;I realize this study is qualified (type 2, preprandial &amp;lt; 200mgdl, lab setting, fake labels, short term) and laud the potential connection between stress and elevated fasting glucose (seems similar to the connection between sleep and elevated glucose.) I&amp;#x27;ve read the study and am just adding a personal anecdote to the thread.</text></item></parent_chain><comment><author>cosmie</author><text>If you&amp;#x27;re using a sweetener to cut the bitterness (rather than to &lt;i&gt;add&lt;/i&gt; sweetness), then you may enjoy cold-brewed coffee. Cold water is far less effective than hot water at extracting tannins from coffee grounds, which are the primary source of the bitterness in coffee. So cold-brewed coffee tends to be naturally less bitter, as a result.&lt;p&gt;Bonus points in that it&amp;#x27;s less acidic, as well. And in case anyone else is as oblivious as I originally was, &amp;quot;cold-brewed&amp;quot; doesn&amp;#x27;t actually have to equate to cold coffee. You end up with a coffee concentrate, which you dilute with water to preference (taste, caffeine content, etc). You can dilute a cup with boiling water to get a hot cup of (non-bitter) coffee just as easily as you can dilute it with ice water for a cold, ice coffee.</text></comment>
<story><title>Glucose metabolism responds to perceived sugar intake more than actual intake</title><url>https://www.nature.com/articles/s41598-020-72501-w?mc_cid=2b33d59ff8&amp;mc_eid=e358e73db6</url></story><parent_chain><item><author>novok</author><text>No it&amp;#x27;s far from common knowledge, if the way you find out is through some university professor.&lt;p&gt;My understanding is &amp;#x2F; was that fake sugars do not have response and do not cause you to get fat, while you&amp;#x27;ve demonstrated there is an insulin response which is pretty major.&lt;p&gt;Now I have to figure out another way to deal with the bitterness of coffee other than my current 2 packets of stevia method.</text></item><item><author>specialist</author><text>I thought this was common knowledge. Late 80s, my bro tech&amp;#x27;d for his prof, who was researching artificial sweeteners, esp aspartame. He told me a burger w&amp;#x2F; diet coke was worse than normal coke, because the excess insulin produced will then metabolize whatever useful protein is found into fat. He also said the fake sugars were more addictive, which I totally believe.</text></item><item><author>gazzini</author><text>I’m not diabetic, but I’m using a CGM for a few weeks, out of curiosity.&lt;p&gt;My only surprising finding was that diet sodas don’t spike my glucose, but they do crash it, probably because my insulin response is triggered by perceived sweetness.</text></item><item><author>1123581321</author><text>I&amp;#x27;m type 1. I used to believe artificial sweeteners caused the body to raise its blood sugar because the drink is perceived to be sweet, but when I got a CGM I was able to verify that they do not. I&amp;#x27;d be interested in a switched label test with CGMs and T1s because a potential insulin response would be absent.&lt;p&gt;I realize this study is qualified (type 2, preprandial &amp;lt; 200mgdl, lab setting, fake labels, short term) and laud the potential connection between stress and elevated fasting glucose (seems similar to the connection between sleep and elevated glucose.) I&amp;#x27;ve read the study and am just adding a personal anecdote to the thread.</text></item></parent_chain><comment><author>Spooky23</author><text>Trade sugar for good cream. Skip the fake dairy crap like soy&amp;#x2F;oat&amp;#x2F;etc. Find a creamy half and half or even heavy cream cut with half and half. A little goes a long way. I put two tablespoons in a 30oz travel cup.&lt;p&gt;I live in the northeast and find the Aldi brand heavy cream is fabulous and cheap. It is processed at ultra dairy in Syracuse, NY, shop around for a brand you like, but use the plant codes on the box to figure out who makes it — each dairy is different.</text></comment>