WHOLE EARTH 100% Erythritol Zero Calorie Plant-Based Sugar Alternative, 4 Pound Pouch (Packaging May Vary )

I've recently made a significant switch in my kitchen, and it's all thanks to Whole Earth Erythritol. This product has completely transformed the way I approach sweetness in my diet, and I couldn't be happier with the results.Health Benefits: A Game Changer:One of the primary reasons I decided to try Whole Earth Erythritol was its impressive health benefits compared to processed sugar. Erythritol is a sugar alcohol that occurs naturally in some fruits and fermented foods. What sets it apart is its negligible calorie count and low glycemic index, making it an excellent choice for those managing their weight and blood sugar levels. Unlike regular sugar, erythritol doesn't spike blood glucose or insulin levels, making it a fantastic option for diabetics and those on a low-carb or keto diet.Taste and Texture: Just Like Sugar:I was initially skeptical about the taste and texture, but Whole Earth Erythritol has exceeded my expectations. It has a clean, sweet flavor without any of the bitterness or aftertaste that some other sugar substitutes can have. In terms of texture, it resembles granulated sugar closely, making it easy to use in all my favorite recipes. Whether I'm baking cookies, sweetening my coffee, or sprinkling it over fruit, Whole Earth Erythritol performs beautifully.Versatility: Endless Possibilities....The versatility of this product is another highlight. I've used it in everything from baked goods to sauces, and it always delivers consistent results. It caramelizes nicely, which is a pleasant surprise since not all sugar substitutes can do that. Additionally, it dissolves well in both hot and cold beverages, making it a perfect all-purpose sweetener.Digestive Tolerance: No Unpleasant Surprises...One common concern with sugar alcohols is their potential to cause digestive discomfort. I'm pleased to report that Whole Earth Erythritol is gentle on my stomach. Unlike some other sugar alcohols, erythritol is absorbed into the bloodstream and excreted in the urine without being metabolized by gut bacteria, which minimizes the risk of digestive issues.Eco-Friendly Packaging: A Thoughtful Touch...Whole Earth has also put thought into their packaging. The resealable bag helps keep the product fresh and makes it easy to store. The design is attractive and informative, giving you confidence in the quality of what's inside.Conclusion: A Smart and Sweet Choice...Switching to Whole Earth Erythritol has been one of the best decisions for my health and culinary adventures. It offers a guilt-free way to enjoy sweetness, with significant health benefits over processed sugar. I highly recommend it to anyone looking to make a positive change in their diet without sacrificing flavor. Whether you're managing diabetes, following a low-carb diet, or simply aiming for a healthier lifestyle, Whole Earth Erythritol is a fantastic choice.

great sugar substitute

Siempre estoy buscando alternativas más saludables al azúcar y esta es una buena opción.Sabor: No deja un regusto amargo o artificial. Tiene un dulzor parecido al azúcar, lo que lo hace perfecto para café, té y postres.Textura: Se disuelve fácilmente sin dejar residuos y funciona bien en recetas de repostería.Opción saludable: Es una excelente alternativa para quienes buscan reducir el consumo de azúcar sin sacrificar el sabor.Empaque: Práctico y fácil de usarRecomendado para quienes buscan una alternativa natural sin comprometer el sabor.

It's a nice product. I bought it for it's dental benefits. It tastes funny compared to Xylitol, which is why I have it 4 stars instead of 5.

I started using this when I realized how bad Splenda was for me. This is a great alternative. The taste is good, but different so there is a little bit of a transition. I’m so glad I made the change. I love it now. I will never go back to artificial sweeteners.

Sabe a azúcar pero menos dulce

Best tasing sugar substitute, bar none!

Product: Whole Earth ErythritolRating: 3/5 starsI had high hopes for this sugar substitute, but most of them have since been dashed, and after some research I know why, and i'm a bit irked with the mfr because THEY DONT TELL YOU THE IMPORTANT STUFF ... only the minor stuff. I'll recap the minor stuff before moving on to the important ones.Minor Issues:> NOT FOR LEAVENING: Despite being an actual type of sugar, erythritol is NOT fermentable by most common microbes and yeasts, so it doesn't work for making homebrew, or for naturally carbonating beverages, nor as a leavening aid in yeasted starters, doughs, or baked goods, etc.> NO BROWNING: Erythritol does not caramelize like surcrose, so it will NOT work in recipes that rely on sugar as a browning aid.Ok, now comes the 2 major things they dont tell you.1) PECTIN FOLLIES: Ive been growing and making red jalapeno jam for years. The label conveniently made NO mention of any issues with getting a good set in conjunction with pectin, so I followed the recommended 1.33:1 full substitution for regular granulated sugar (surcrose) in my jam recipe, and the same Sure-Jell powdered pectin ive used for years. FA1LURE ENSUED. Initially it setup just fine ... then the erythritol totally recrystalized (see picture). A partial jar i'd put in the fridge did so in just a couple hours, and an unopened jar left in my cupboard did so overnight. Clearly, the company marketing this product failed to tell us something.I consulted an expert who makes jams and jellies for a living, and he clued me in on an important tidbit of food science: there are TWO very different types of pectin, and i'm not referring to just the liquid form vs the powdered form. No, i'm referring to High Methyl (HM) vs Low Methyl (LM) powdered pectin - also known as high sugar compatible and reduced or low sugar compatible (keto/diabetic friendly use). Virtually all brands of pectin typically encountered at the retail level are HM (ex: sure-jell, certo, et al), whereas LM is a specialty product normally only found in bulk through mail order or wholesalers. That's not the whole picture either, because there's a third type of thickener that is directly relevant here, but which isnt a pectin ... Modified Food Starch, aka "Clear Gel" (Cook type) Starch. It's a type of corn starch specially modified (pre-gelatinized, et al) to play nice with highly acidic fruits, and wherein most of its setting power happens during cooldown, rather than 180F+ like regular corn starch.Getting back to the main issue, there are three primary thickening options.> HM pectin is the optimal choice for full regular sugar applications.> LM pectin is optimal for recipes in which only PART, but not all, of the surcrose has been replaced with a substitute.> Clear Jel Powder (Cooktype Modified Starch) is optimal for recipes were all the surcrose has been fully replaced or omitted entirely.The bottom line is that my jam crystalized because I replaced 100% of the sugar with erythritol in conjunction with not knowing I needed to use a specialty type of pectin (LM) instead of HM. As a belated footnote, I probably should have limited the erythritol to 50% of the total sugar and used the specialty pectin. I tried the clear jel starch with a smaller test batch with 100% erythritol, and although the flavor was fine, and crystalization was greatly reduced, the texture was very disappointing - more akin to canned cranberry sauce than a proper jam. Whole Earth of course mentions NONE of this.2) GASTRIC DISTURBANCE: According to mulptiple studies published by the National Institute of Health (see pic for an example), a significant percentage of the populace is commonly prone to experiencing some degree of gastric disturbance when consuming 35gr or more per day. The problem is exacerbated by the fact that erythritol is only 70% as sweet as surcrose, so you have to use more of it to do the same sweetening job. The most common side effect are loose/watery stools, in varying levels of severity. Not fun.Bottom line: For erythritol, this brand seems to be pretty good on both quality and price. The packaging NEGLECTS TO MENTION that this sugar substitute requires an alternate form of pectin to work properly in jams & jellies, and there's a risk of gastric disturbance for some people if consumed in anything more than very modest amounts (which usuallycdiminishes as you acclimate). IMHO, its probably fine for the occasional mug of tea or coffee, or the occasional baked item ... but for anything more than that, consider looking elsewhere.UPDATE (2023): Uh oh ... a recent medical study discovered a previously unknown link between Erythritol and greatly increased risk of stroke (read: blood clot in brain) and/or heart attack. Apparently, a small percentage of the blood glucose in our bodies is naturally altered into Erythritol, which in turn has some sort of (as of yet) poorly understood affect on stuff in our bodies, and apparently consuming external sources of same throws the levels in our blood badly out of whack, causing unforseen consequences. Not good. Needless to say, I'm no longer reordering this.