Earlier this week I wrote that I was going to try a full 7 days of coffee without sugar in an effort to be more personally aware of how much sugar I take in day to day. Yesterday was day 8. I started out trying coffee again with no sugar and didn’t like it at all.

I thought to myself, “Look, don’t torture yourself. Just try coffee with a lot less sugar.” And that’s what I did. Instead of using a 1 – 1 1/2 teaspoons of sugar and the same amount of non-caloric natural stevia sweetner per 18 ounces of an even mix of coffee and 2% milk, I used a 1/2 teaspoon of each sugar (coconut sugar shown above) and stevia (shown below) plus…

 …a loaded teaspoon of very low sugar freshly made whipped cream (1 teaspoon of sugar used to make 4 cups of whipped cream).

The two biggest things I learned and felt from one week without sugar in coffee are that my stomach feels a lot more comfortable after breakfast and that my taste at least seems to have become more sensitive in a very positive and rewarding way for all foods. I’d heard that would happen. I also noticed this morning that adding just slightly more than 1/2 teaspoon sugar and 1/3 teaspoon stevia makes my coffee taste too sweet. I read recently that too might happen. I’ll keep at it.