It is sad, but understandable, that only the mass quantity, low quality, sweeteners are being considered. Rarely are the alternative sweeteners used by health conscious consumers at home examined.
You mentioned erythritol, which is undergoing an explosion in popularity due to Swerve. Xylitol is available in Whole Foods, and even some regular grocers on occasion, and is a bit more work to good with but works very well for some uses. And of course Stevia, when used appropriately, is all over the place. Monk Fruit is also used on occasion, but its flavor profile has to be carefully considered.
As an aside, for those complaining about Stevia, the $6 bottle from Whole Foods has more than 10x as much Stevia in it as the $6 bottle from your local grocery store. Stevia is also not appropriate in all places, but as a replacement for simple syrup in gin drinks it is great, and it is also great to use in Lemonade and Limeade.
(In ice cream, or anyplace with dairy? Use something else, and maybe add a couple drops at the end for a bit extra of a kick.)
It looks like lactulose is prescription only in the US, so that makes it a no go for home chefs!
My ultimate advice for people though, it just get used to things not being sweet. After a couple weeks, the taste isn't missed, and food tastes a lot more subtle when everything isn't accompanied by a sweet aftertaste.
You mentioned erythritol, which is undergoing an explosion in popularity due to Swerve. Xylitol is available in Whole Foods, and even some regular grocers on occasion, and is a bit more work to good with but works very well for some uses. And of course Stevia, when used appropriately, is all over the place. Monk Fruit is also used on occasion, but its flavor profile has to be carefully considered.
As an aside, for those complaining about Stevia, the $6 bottle from Whole Foods has more than 10x as much Stevia in it as the $6 bottle from your local grocery store. Stevia is also not appropriate in all places, but as a replacement for simple syrup in gin drinks it is great, and it is also great to use in Lemonade and Limeade.
(In ice cream, or anyplace with dairy? Use something else, and maybe add a couple drops at the end for a bit extra of a kick.)
It looks like lactulose is prescription only in the US, so that makes it a no go for home chefs!
My ultimate advice for people though, it just get used to things not being sweet. After a couple weeks, the taste isn't missed, and food tastes a lot more subtle when everything isn't accompanied by a sweet aftertaste.