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Here is a question I recently received from FOODPICKER.org

What is the best sugar substitute to use for baking and daily use for diabetics?

Answer: There are two types of sweeteners – nutritive and artificial. Nutritive sweeteners contain calories and will raise your blood glucose.  Artificial sweeteners do NOT contain calories and will NOT raise your blood sugar.

Nutritive Sweeteners include sucrose (table sugar), fructose (sugar found in fruit and high fructose corn syrup) and sorbitol/mannitol (found in gum and candies).

Artificial sweeteners inclide acesulfame potassium, aspartame, saccharin, steva/rebina and sucralose.

When baking, I would suggest using Sucralose (Splenda).  Each packet provides the sweetness of 2 teaspoons of sugar.  It measures cup for cup like sugar so whatever your recipe calls for in sugar, just replace it with the same measurement of Splenda granulated.  It doesn’t get much easier than that!

Other artificial sweeteners such as aspartame (Equal and NutraSweet) and Saccharin (Sweet N’ Low, Sweet Twin, Sugar Twin) do not work well for cooking as they may have a bitter aftertaste.

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