> It is well-known that all currently available non-caloric sweeteners increase cardiometabolic risks.

I'd honestly like to hear more about this, thank you in advance.

As would I. I keep reading so much conflicting evidence. All I know is that every sweetener I've ever used made me hungrier than if I didn't use it, and made me want more. I haven't tried those berries that make sour things taste sweet yet, curious about that.

Why wouldnt it? You're used to the calories in your drink.

Ive drank a coke zero almost every other day for a year. Maybe at first you will feel this but it's your body adjusting for what it expected.

Calories in, calories out.

If there are any questions about my state / behaviors let me know!

Oh, I meant having something sweet regardless of why makes me hungrier vs something that isn't sweet. So black coffee doesn't make me hungry like stevia in coffee does. And diet dr peoper makes me hungry, while sparkling water makes me full.

Exactly what I mean - your mind associates sweet = calories. It's just a matter of time until the association degrades. (Source: me)

Ah, that makes sense, but you'd have to avoid anything sweet with calories to keep the connection broken right?

No, when you encounter something contradictory your mind goes from 'all sweet things are calorie dense' to 'not all sweet things are calorie dense' :)

Your results match the animal studies very well. When you give rats artificial sweetener in their water and free access to all the food they could want they eat more than rats given plain water.

The sweet taste seems to stimulate appetite and feeding beyond normal needs. It’s not hard to see how American obesity keeps increasing given even this one simple experiment.

Is this true for Stevia as well?

That's a strong statement. The association is well known for sugar-sweetened beverages but remains highly unclear for non-nutritive sweeteners, both in terms of correlation and direction of casualty.

citation needed.

It's quite possible that switching to honey, which is often (though not always) higher in fructose than table sugar & corn syrup, reduces total glycemic load without the downsides of the non-caloric sweeteners.

Fructose is not glucose (obviously) so sure, changing to a sweetener with more fructose and less glucose is going to reduce your blood glucose measurement.

However, the fructose has to be processed by your liver, just like alcohol. And too much can lead to fatty liver disease, just like alcohol, and all of the problems that come from that. So eliminating sweeteners in general (if you already have metabolic disorder) is going to be a better choice than switching from one to another.

Yes...but this study wasn't about any of that, so I'm not sure I see the relevance?

Maple syrup has a lower glycemic index than both honey and agave. I think it’a a better choice.

Just curious, but how much does it cost in your area if you don't mind my asking? Maple syrup is ~$1 an ounce here, while honey is only ~30¢.