Initially I used a brand of stevia cut with dextrose which is actually another name for a form of glucose. After reading Dr. B’s book in which he warns about hidden sugars in commercially prepared food, and specifically bulking agents in artificial sweeteners, I switched to Stevia Plus (the same as Chele bought). It uses inulin, a soluble fiber, as the bulking agent.
Inulin is a naturally occurring substance found in fruits vegetables and grains. Recent studies implied multiple benifits and you will find it used more and more as a food additive.
Problem solved…well maybe not. If you search the web you will also find people who think it has negative side effects.
These claims are not supported by scientific studies, at this time, while the benifits have been. So as usual, you can drive yourself crazy deciding what to eat and not eat based on various claims, studies and hunches. Since I use less than a packet per day I have chosen to ignore the negative claims. Liquid stevia might be a better choice if you would rather avoid the inulin.
I agree with Gerri, GI is of dubious value for diabetics especially T1’s. Although to be fair some people seem to be able to treat T2 using GI as their basic tool. I tried it and it didn’t work for me. But all that proves is that my metabolism is probably more damaged than that of the folks for whom it worked. Instead I test foods and meals for their effect on me and eliminate those that cause unacceptable spikes. In effect I have produced a custom GI just for me.