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Photo: Shutterstock (Shutterstock) When it came to coffee, for ages I was a milk and “Sugar in the Raw” girl. Just one packet at most, or ideally half a packet—but that was the absolute minimum amount of crystals required to make it palatable. (Before that, I vacillated between Sweet ‘n Low and Splenda, two artificial alternatives I was never happy about, both because of how easy it was to overdose on sweetness while using them, and due to their nasty potential health effects . Mostly, I didn’t like the taste.) Probably because I grew up in a Cheerios and air-popped popcorn kind of house, with nary a bowl of Cap’n Crunch or Twinkie to be found, I was never fully on board with Sugar in the Raw either, despite its claims of unbleached, tropical “rawness” and it’s humble brown-paper-bag packaging. When I learned it is no better for you than white sugar (and as a new natural sugar substitute climbed the ranks), I bailed on that too. Enter Stevia: Plant-based sweetness that comes from a member of the Chrysanthemum family, growing wild in Paraguay and Brazil? Sign me up! But after using that in my coffee for the better part of a decade, its aftertaste started to wear on my tastebuds. Oh, and I was getting frequent headaches . When I noticed they were plaguing me multiple times a week, I decided to cut Stevia out to see if they’d improve. Sure enough, they did. So what’s a person […]