Does anyone use sugar substitutes?

MegaGirl42 · #1 (**permalink**) 01-31-2005, 01:38 PM

Have you tried sugar substitutes like Splends, Equal ,Sweet'n Low,etc...? How do they effect your bs levels? Does anyone use them when cooking? I like tea and looking to give it a little sweetness, has anyone put Splenda in their tea, or is there something better to smeeten tea? Splenda says on the package that it is suitable for people with diabetes. Please tell me what you think of this stuff, thumbs up or thumbs down. Thanks!

buzzborne · #2 (**permalink**) 01-31-2005, 03:40 PM

I have used splenda and sweet n low for like putting in tea, but prefer using hermasetas (sp?) or sweetex .. not sure if you can get these in the US or not, but they would still get the thumbs up, not tried using them in cooking... not good in the kitchen :p The one sweetner that I cant stand using unless I have to is Canderel, so have to give that the thumbs down!
Cant say that any really affect the bsl.

gettingby · #3 (**permalink**) 01-31-2005, 06:32 PM

I usually use Equal. It doesn't affect my bg's but I have noticed that Splenda does :smartass:

lgvincent · #4 (**permalink**) 01-31-2005, 06:46 PM

I like Sugar Twin. It's always been easy for me to use and tastes pretty good, too.

HeatherP · #5 (**permalink**) 01-31-2005, 06:57 PM

Equal for me. As far as cooking, I think it used to not do very well, but I believe they've fixed that. I think Splenda is okay to cook with. Neither cause problems with my blood sugars.

Heather

soremom · #6 (**permalink**) 01-31-2005, 07:05 PM

I have used Splenda as a sweetner but have not cooked with it yet. My mother has and have never noticed a difference. It doesn't affect my bgs either. Splenda has a website that has information regarding its product and affectting bgs. It is Splenda.com. You might find it useful.

Kim

decimaldancer · #7 (**permalink**) 02-01-2005, 12:30 AM

I can't stand Sugar Twin in cooking. It tastes chemical to me in baking.

I use Equal or Splenda in tea or coffee. Haven't tried baking with it yet. I tend to use applesause for muffins and coffee cake or other fruit puree.

mg_2204 · #8 (**permalink**) 02-01-2005, 02:53 AM

... the only one I will use from time to time in coffee is Splenda. It doesn't affect BG. But I totally hate cooking with sugar substitutes! I always end up with muffins and cakes that have a strange texture and, more often than not, a strange taste too. As if I had used chemicals ack! So I go for regular sugar when I bake but most of the time I will cut the sugar by half and still get great results. I much prefer to either stay away from the goodies I've baked... or have a tiny piece once in a while. Tried two 'diabetic cake' recipes and they were bland; no taste! Made with real sugar but so little of everything else, it was like eating solid air. Anyway! I'd rather eat an apple...

Belinda · #9 (**permalink**) 02-01-2005, 04:45 AM

I use a variety of substitutes depending on what is available at the time of need. I did make cookies with Spenda and my friend makes a great cheesecake with it. I does nothing to my bs by any means. The thing that will get you is the so called "sugar free" items which aren't really sugar free if you look at the carbs on them (here I am talking the sugar free cookies.) they are about the same as the regular ones,

KrisinNM · #10 (**permalink**) 02-01-2005, 06:24 AM

I have been addicted to artificial sweetners for over 30 years, sugar in coffee or regular coke tastes weird now. I like a liquid sweetner called "fasweet" in coffe and tea. Haven't tried baking with any of it because there is only my husband and me so who is going to eat the goodies?

buzzborne · #11 (**permalink**) 02-01-2005, 07:56 AM

Quote:

Originally Posted by KrisinNM

I have been addicted to artificial sweetners for over 30 years, sugar in coffee or regular coke tastes weird now.

LOL... If I am every given regualr coke by accident or its put used to mix with something... I can tell straight away... as you say it tastes weird... have to give it back and ask for the diet stuff! :p

sparkle9 · #12 (**permalink**) 02-01-2005, 06:46 PM

I use Splenda all the time, although I never bake with it (actually I never bake at all)! Splenda is more expensive than the other sugar substitutes, but it tastes so much better to me. The only exception is diet colas. I still prefer Diet Coke to Diet Rite, which is made with Splenda, I think. And...none of the sugar substitutes seem to have any effect on my bsl's.

Dewey · #13 (**permalink**) 02-01-2005, 11:43 PM

I guess I'm kind of a "baddie" in that I don't like "substitutes" of any kind....I always say "Ain't nothing like the real thing..." lol

If you're opting for a natural sweetner, there's stevia. It takes a mere pinch to equal the sweetening power of regular sugar, and it's organic. I used to use equal almost all the time, but headaches cut that out real fast! Oh well, guess I'm weird...lol

Super-D · #14 (**permalink**) 02-02-2005, 11:15 AM

Quote:

Originally Posted by Belinda

I did make cookies with Spenda and my friend makes a great cheesecake with it.

I never point out spelling mistakes, but this one I just had to. Your leaving off the "L" in Splenda is what they should really name it. You hit the nail on the head there!

Super-D

MegaGirl42 · #15 (**permalink**) 02-02-2005, 11:20 AM

Thanks for all the feedback everyone!