I was excited to see the this article about sugar substitutes in the Jan/Feb issue, but was very disappointed that they did not include WheyLow products in the review. Is it because the folks at EatingWell did not know about it? It is becoming more and more popular and I would love to hear what your researchers and experts have to say about it. No affiliation, I just love this product!

http://www.wheylow.com/

Oh yes, and by the way, you can make "normal" looking and tasting cookies with both the regular WheyLow and the WheyLow-D.

Patti

Hi Patti,
Due space limitations we did not include every sugar alternative in our buyers guide but rather focused on those readily available in stores. Since our story has been published we have received information about numerous other less well-known products.

Hi -

I have fuond stevia to be a more than adequate sugar substitute. It doesn't take much for sweetening and I usually order it from a vitamin/supplement catalog online.

Thanks -

AggieAGarrison@salud.unm.edu

I also really appreciated this article - and its focus on what is readily available. I live in a rural area and our grocery stories are very limited. Whenever I'm in a more urban area, I make grocery runs for things I simply have to have but can't get locally - but it has to be local most of the time.

I understand the space limitations. I guess I am curious to read any opinions the EW staff might have on Whey Low products. They are all natural and can be used 1 for 1 in recipes. I just got a newsletter from them and they just announced that all prices were reduced. I hope to see their products in stores soon!

Patti