• Share:
  • Send to Reddit
  • Send to StumbleUpon
  • Send to Facebook
  • Send to del.icio.us
  • Send to digg

The Sweet Lowdown

pinkpantherregis.jpg

Has anyone seen Sweet'N Low's new commercial, with Regis Philbin hacking to the Pink Panther, his cab driver, about how he doesn't want his coffee to taste like sugar, but wants it to taste like Sweet'N Low? My first reaction was: really? I just don't believe you.

20080923SweetNLow.jpgThe commercial is in celebration of Sweet'N Low's 50th birthday; no surprise then that the star, the ad, and the product seem a tad too reminiscent of another era—an era of canned casseroles and Wonderbread. In this green age, don't artificial sweeteners seem a bit anachronistic? Sugar is only 15 calories per teaspoon; why not do something REALLY old fashioned, and give that a try?

So, which sweetener do you prefer?

22 Comments:

sugar. my body doesn't care for that sacchariney taste.

Sugar or agave

Sugar, honey, or agave nectar. I steer far away from the synthetic stuff.

Sugar or honey. My body and the Sweet n' Low's of the world do not get along. Migraines and vomiting aren't what I'm looking to pair with my morning coffee.

Sugar! I'd rather have sweet things less often with real sugar any day.

I love diet coke. I know that's not sweet and low, but there are chemically tastes that I crave.

Sugar! Sweet n Low tastes nasty if you accidentally get a bit by itself, and not much better mixed with beverages.

If we're talking no calorie sweeteners for coffee, I usually go for Splenda. I don't bake with it though or any of the other uses that they advertise. I use actual sugar for that.

Splenda, but only for coffee. I have my one coffee with my one packet a day, then use sugar for baking, cinnamon toast, etc. For some reason, I actually prefer Splenda in coffee to sugar. Go figure.

Pure Michigan sugar, made from sugarbeets, not sugar cane.

sugar and honey only.
artificial sweetners are foul.

I was with some friends at a bookstore and one of them picked up a cookbook for cooking with Splenda. She saw the look on my face and tried to convince me of the goodness of Splenda. No thanks! I like agave in my coffee and agave/sugar/honey in my baked goods.

Regis and the Pink Panther should check out the "Sweet Misery" documentary about the dangers of artificial sweeteners.

Sweet n Low all the way, baby. I've been using it since I was 13 and now (at the ripe old age of 51) I can't stand regular sugar in my tea - it just tastes way too sweet to me. I use sugar for all my baking/cooking (vs. Splenda) but a cuppa is just not a cuppa without a packet of Sweet n Low in it.

sugar...a little honey for some things.

Sugar or honey, I can't stand fake sweetener.

Sugar all the way. The fake stuff is an abomination.

I just saw a sweetener in the store today called Truvia.
Does anyone know what that is?

In coffee? Sweet & Low. I disolves easy, and it takes a lot less of it than sugar to get the desired taste I wish to have.

Tea? Sugar hides the true flavor of the tea. Sugar in tea is for whimps. Nothing for me thank you.

Everything else? Sugar

I don't sweeten my beverages but I had the same reaction to Regis' supposed preference for the taste of Sweet 'n Low: "Really???" Not believable at all.

Sweet 'n low for iced tea, Splenda for coffee. Can't say why. Sugar: never. It coats my teeth and makes me run for a toothbrush. I can't stand the "sweet tea" that is often served already mixed with the white drug.

I don't sweeten coffee or tea. For other things I use real sugar (white, brown, whatever the recipe wants) or honey.

Add a comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment:

 

HTML Hints

Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>

Comment Guidelines

Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.

If you see something not so nice, please, report an inappropriate comment.