I have always heard that sugar substitutes are up to 600% sweeter than natural cane sugar -- which is why 1 pack of Stevia is only 1/4-teaspoon but equal to 2 full teaspoons of cane sugar. My question, if the "50% of Truvia" that you mention is 50% of the cane sugar in the recipe, isn't the result still DOUBLE the sweetness of the original cane sugar recipe? How can this be healthier?

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