I've been reading up on it, and it seems like it would be cool to try out...
So far I've gathered that it's 100-300 times sweeter than sugar, is calorie-free, saccharin & aspartame free, and doesn't affect blood sugar levels.....
However, some people say that it can be sometimes bitter (mainly the aftertaste).....
Apparently it has been used in Asia for years... and is effective at retarding the growth of plaque in the mouth, and to be anti-cariogenic... (claims)...
Do you use it? What do you use it in/for? Looks interesting, I wonder why it's so uncommon?