SHOWDOWN AT THE COFFEE SHOP


	SHOWDOWN AT THE COFFEE SHOP

ellington

4-15-2009 4:20 PM

207 views

tags:

sweet'n'low, splenda, equal, truvia

1 Comment |

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4-18-2009 10:57 PM

tanyamm

I'll stick to real sugar. I used to be allergic to something they used to put in artificial sweeteners and recently to certain additives in food. I prefer the real thing.

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<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/a900a91a-a9df-42d6-96bc-a593d9dedbd6/3DA5971C-EF82-40ED-9502-D1EE6436CD19/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.nytimes.com/2009/04/15/dining/15sweet.html?_r=1&em#" href="http://www.nytimes.com/2009/04/15/dining/15sweet.html?_r=1&em#" style="font-size: 11px;">www.nytimes.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2009/04/15/dining/15sweet.html?_r=1&em#"><NYT_HEADLINE type=" " version="1.0">
Showdown at the Coffee Shop
</NYT_HEADLINE></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2009/04/15/dining/15sweet.html?_r=1&em#"><div align="center"><img src="http://content7.clipmarks.com/blog_cache/www.nytimes.com/img/7103DBF9-402F-4073-8678-C9F01C34B579" alt="" /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2009/04/15/dining/15sweet.html?_r=1&em#"><P class="caption">
<STRONG>BATTLING FOR YOUR TASTE BUDS</STRONG> From left, Sweet ’N Low (saccharin), Splenda (sucralose), Equal (aspartame) and a newcomer, Truvia (stevia), share a market of often impassioned fans.
</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2009/04/15/dining/15sweet.html?_r=1&em#"><div align="center"><img src="http://content8.clipmarks.com/blog_cache/www.nytimes.com/img/1DB3CCB1-701C-4077-81A1-F3FA54AF2109" alt="How the Sugar Substitutes Stack Up" /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2009/04/15/dining/15sweet.html?_r=1&em#"><div align="center"><img src="http://content9.clipmarks.com/blog_cache/www.nytimes.com/img/0C983962-B07B-4A59-8318-2B2C1A92E149" alt="" /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2009/04/15/dining/15sweet.html?_r=1&em#"><P class="caption">
<STRONG>EVER LOYAL </STRONG> “I’m a Splenda-holic,” said Medini Pradhan, who prepares dal with the sweetener at her home in Barrington, Ill. 
</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2009/04/15/dining/15sweet.html?_r=1&em#"><P>BELINDA CHANG loves the balance of flavors in her Diet Coke.</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2009/04/15/dining/15sweet.html?_r=1&em#"><P>Each can  —  she goes through about four ice-cold ones a day  —  has a reliable acid bite that marries well with the caramel taste of cola and the sweetness of aspartame.</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2009/04/15/dining/15sweet.html?_r=1&em#"><P>This is no offhand analysis by an inferior palate. Ms. Chang is the wine director of The Modern restaurant in the Museum of Modern Art. She says she has paired Diet Coke with the wine and cuisine of nearly every winemaking region in the world. </P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2009/04/15/dining/15sweet.html?_r=1&em#"><P>“The winemakers in Italy made fun of me for two weeks, but I didn’t care,” she said.</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2009/04/15/dining/15sweet.html?_r=1&em#">Passion for artificial sweeteners also runs deep in Medini Pradhan’s  Chicago-area kitchen. </blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2009/04/15/dining/15sweet.html?_r=1&em#">Ms. Pradhan, who runs </blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2009/04/15/dining/15sweet.html?_r=1&em#">Web site</blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/3DA5971C-EF82-40ED-9502-D1EE6436CD19/blog/" title="blog or email this clip"><img src="http://content6.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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