[9enackivegliva]

Dang it man....I bought a bottle of Dark Chocolate & a Hazelnut liquid Stevia under the brand name of NOW from my local Fruitful Yield store....and stuck it in the fridge like I keep all my SweetLeaf branded liquid Stevia stored in the fridge.

So this AM I got make my coffee and I'm like, oh yeah 4 drops of Vanilla Creme and a couple of Hazelnut will be awesome!

But when I cracked open the Hazelnut I noticed that it was not thin consistency like the other Stevia liquids I've used.
Check the label more carefully the 1st listed ingredient is Vegetable Glycerin.

So I was like uh I dunno what that is exactly but anything this thick has to be sweetened up or something...so I closed it up.

It turns out semi-ok because I used 4 drops Vanilla Creme and 4 drops Chocolate from SweetLeaf brand. ( I bought 1 reg chocolate and the 1 dark chocolate because I wanted to experiment with difference between producers and taste)

So I still had a really great cup of coffee....but..

What do you all think about Vegetable Glycerin?
I googled it, and sure enough it is a hidden type sweetener, but apparently is not metabolized like either a sugar nor even a sugar alcohol.

Here's what I found most relevant / helpful description wise:

http://www.wisegeek.com/what-is-vegetable-glycerin.htm

Vegetable glycerin is also known as vegetable glycerol. It is a carbohydrate that is usually derived from plant oils. It is used as a sweetener and as an ingredient in a number of cosmetic products. Vegetable glycerin is also used in place of alcohol to extract botanicals.

Glycerin is an organic compound composed of three carbon atoms, hydrogen atoms, and three OH groups. These OH groups form hydrogen bonds with water, slowing down its movement and giving liquid glycerin the property of a syrup. It is also resistant to freezing, a property used in storing sensitive liquids, such as enzymes, in laboratory freezers.

Food-grade vegetable glycerin is 99.7% pure, with the remaining 0.3% being water. It has a sweet taste, but is metabolized differently than sugar and does not raise blood sugar levels. Glycerin is used in foods marketed as being low in carbohydrates to keep them sweet and moist. It also does not contribute to bacterial tooth decay.

I'm thinking I'll steer clear of it while in P2 & possible even P3....but just curious if anyone here has insight.

Thanks,
Rev
-33lbs as of 4.27.12