Sugar Free Diary #2: Sugar at Starbucks


You don't have to go sugar free to become more aware of where sugar hides in your food and drinks and make some smart cut backs.  My first problem to solve was my iced coffee, so let me share with you some of what I'm learning about Starbucks.  

Another favorite of mine is the chai latte.  It's tea, right?  Surely that's not so bad?  A grande soy chai tea latte has over 40g of sugar (woah) but if you're really craving that spicy, creamy chai you can choose the new Oprah chai instead and knock 10g off right away.  Consider this drink a treat and not your daily go-to.

When it comes to flavoring your latte or coffee, how about using Starbucks sugar free vanilla syrup (sweetened with Sucralose)?  Won't that still accomplish the same mission?  Worse, actually, says my friend Megan Roosevelt, Registered Dietitian & founder of

Sucralose, also known as Splenda®, is 600 times sweeter than sucrose or table sugar. The process of making sucralose is a 5 step patented process in which chlorine molecules are added to a sucrose molecule. Sucralose is also known as a chlorinated sugar.
Reported symptoms of sucralose intake include gastrointestinal problems such as constipation, bloating and gas. Additional symptoms associated include dizziness, migraines, blurred vision and allergic reactions such as a rash or itching.

Megan writes about other sugar substitutes here.  Whether you're joining me in cutting out all sugars (without subbing in worse-for-you substitutes!) or just trying to cut back, the more you know the better decisions you'll be able to make.

Check back for more from my #sugarfreediary next week!