Splenda?

[Sheila]

I was wondering what ya'll think about Splenda. I have heard conflicting reports. Some diabetics I know use it and some say it isn't good but could not give me a valid reason. My blood sugar levels have been fine when I use it. Any thoughts?

Sheila

[SheriLynn]

We use it frequently. I know lots of people that do. There seems to be little difference in the foods we prepare. Some things do seem to have a little sweeter taste. I think maybe some people don't like to use it because other artificial sweeteners have been known to cause problems in some people.

[Cinnabon]

I have no problem w/ it, especially when baking. I just prefer NatraSweet.. Im just used to it.:tee:

[rzrbks]

I use Splenda for cooking, baking and to sweeten hot drinks and Kool-Aid.

Sugar-Twin I use for all cold drinks.

[Penny]

I use Splenda for cooking, baking and to sweeten hot drinks and Kool-Aid.

Sugar-Twin I use for all cold drinks.

I use Splenda to cook, but use the store brand called Nutra Taste for everything else. It cost about half as much and I don't taste a difference.

[duck]

I've let the aspartame paranoia get to me, so I'll only use Splenda or Sacchyrin now. Though, there are MANY vociferous Splenda-haters out on the WWW.

[am1977]

I think Splenda is perfectly fine to use, as long as you haven't noticed any negative effects in your blood sugar.

Yes, there's a lot of stuff that artificial sugars are bad for you or cause horrible things, but I think a lot of it is hype. You can't believe everything you read or hear.

[sydneya]

I like Splenda. It tastes good to me. I use it for baking and hot teas once in awhile. I don't see any harm in it.

[KickStart101]

:D No comment from the Peanut Gallery. :ciao: :tomato: :vroam:

[amccrazgrl]

Mom and I used sweet n low for cold tea.....and equal for hot tea.
I don't have a problem w/ any of the sugar substitutes. Mom figured out that Spendla makes her stomach hurt so now I'm left to drink all the Diet Lipton Iced Tea Lemon bottle drinks.

[someone]

I do not see anything wrong with sucralose (brand name Splenda). It is much healthier/better to use than aspartame.

[Tokyo Cate]

I used to love Equal in my coffee, but eliminated most sugar substitutes on the advice of my endo years ago (his reasoning being that by using substitutes, I was causing myself to continue craving sweet foods, but if I eliminated sweet foods, I wouldn't crave them; it seems to have worked for me--I now prefer savory foods over sweets).

My Nana used to bake with Splenda or Sugar Twin (brown) with good results , though things seemed too sweet sometimes with Splenda and too sweet and bitter with the Sugar Twin.

Stevia is used in Japan to flavour a common sports drink and is quite good, I think. My step-father uses that in Canada and says that it is available in health food stores in Canada.

I just checked out Stevia on a web site and it appears to be strictly controlled in the US and can only be referred to as a dietary supplement and not a sweetener (despite it being sweeter than sugar). :hmmmm2: Go figure. It is best used for sweetening fruit or dairy desserts, but isn't effective in baking because it doesn't add the texture or bulk of sugar. It takes a very small amount of Stevia to sweeten foods or drinks, so measurement is quite important or it will result in an overly sweet taste and possibly an aftertaste. Stevia is stable at very high temperatures so it remains sweet in hot drinks or cooking.

http://www.stevia.net/