Thank you, but I said nothing about calories. Did I? I don't see it anywhere. I commented that a sugar SUBSTITUTE actually has more sugar than substitute in it.
By mass only, but thats a complete red herring since you use far less of it than you would of actual sugar.
Nobody is ever going to make a mass-market pure Stevia product because it's way too hard to use - it's just way too concentrated of a sweetener. Trust me, I've used it, I usually have to resort to weighting it out on a jewler's scale. It's silly to point out small amounts of sugar filler; for a given amount of sweetness you'll never consume a significant amount.
They could use something else that wasn't a digestable carb instead.
No, people like you and "food babe" would freak out at the names of indigestible carbs far worse than you do with dextrose. And dextrose won't alter the texture or flavor of the food product like many indigestible carbohydrates such as resistant starches would.
I was talking about ingredients in Stevia products; she has the documentation.
She has a page full of claims, half of which are laughable BS that she just made up, as is her typical modus operandi.
Right. Ok. Whatever. I don't think I told you to believe everything she's ever said, did I?
You're the one who linked to a running joke, its your problem.