Sugar Substitutes

"Thomas Muffaletto" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have never used them before and while I can have sugar
I would much rather get my simple carbs from fruits.
So I am willing to start experimenting with Sugar Substitutes.
I would be very grateful on any info you can share on this subject
for mostly baking but in other types of cooking as well.
Thank You
Tom

Splenda gives sweetness on the range of sugar, but, I've yet to taste
anything baked that is quite as good as the real thing. Depends on how much
you are willing to forgo in flavor. Real sugar reacts to heat and there is
more that just sweetness to the final taste.

There is anew version for baking that I've seen advertise but have not tried
it.

Edwin Pawlowski said:

"Thomas Muffaletto" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have never used them before and while I can have sugar
I would much rather get my simple carbs from fruits.
So I am willing to start experimenting with Sugar Substitutes.
I would be very grateful on any info you can share on this subject
for mostly baking but in other types of cooking as well.
Thank You
Tom

Splenda gives sweetness on the range of sugar, but, I've yet to taste
anything baked that is quite as good as the real thing. Depends on how much
you are willing to forgo in flavor. Real sugar reacts to heat and there is
more that just sweetness to the final taste.
There is anew version for baking that I've seen advertise but have not tried
it.

The new "version" is just a mix of Splenda & regular sugar. And it's expensive.
Some people like my DH can taste an aftertaste in Splenda. I don't notice this
unless using a lot, like 3 packets in a cup of coffee f'instance. It's my
choice of all time for faux sweeteners. Works nice in pickles too.
Edrena

Edwin Pawlowski said:

Splenda gives sweetness on the range of sugar, but, I've yet to taste
anything baked that is quite as good as the real thing.

I've found that I need only 1/4 - 1/3 the amount of Splenda to replace the
sugar in a recipe. I don't care for baked Splenda at all, but it's good in
cold things. OTOH, Crash likes Splenda-sweetened baked goods. Go figure.
Must be one of those cilantro or asparagus,genetic things.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

"Thomas Muffaletto" wrote in message

Quoted message said:

I have never used them before and while I can have sugar
I would much rather get my simple carbs from fruits.
So I am willing to start experimenting with Sugar Substitutes.
I would be very grateful on any info you can share on this subject
for mostly baking but in other types of cooking as well.
Thank You
Tom

I've run the gamut, from Sweet and Low to Equal to Splenda and I'll take
Splenda hands down. I don't bake with it, though - I splurge and use
sugar.

Dora

"Thomas Muffaletto" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have never used them before and while I can have sugar
I would much rather get my simple carbs from fruits.
So I am willing to start experimenting with Sugar Substitutes.
I would be very grateful on any info you can share on this subject
for mostly baking but in other types of cooking as well.
Thank You
Tom
--
Information you can trust from the diabetes experts...
Your American Diabetes Association
http://www.diabetes.org/home.jsp
My Website
http://www.gantlet.000k2.com/

Tom,
I've tried alot of sweeteners...from Stevia to Sweet n Low and beyond. I'd
never found one I liked because they all had a nasty aftertaste, a chemical
taste or metallic taste. And if the aftertaste was tolerable, they couldn't
be used to bake.
However, I do like Splenda, and it has none of the problems I've encountered
with other sweeteners. And since you can have sugar I recommend the Splenda
baking sugar, which is a combination of sugar and Splenda. The benefit is,
you use half the amount as you would regular sugar, and it still gives you
the benefits that you can only get from sugar, such as browning.
I use Splenda for drinks, baking, desserts, etc... and I've yet to find a
reason not to like it. And no, I don't work for them, nor am I affiliated
with them in any way 🙂 I just enjoy having the option of dessert without
sending my BG through the roof!

kimberly

"The Joneses" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Edwin Pawlowski said:

"Thomas Muffaletto" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have never used them before and while I can have sugar
I would much rather get my simple carbs from fruits.
So I am willing to start experimenting with Sugar Substitutes.
I would be very grateful on any info you can share on this subject
for mostly baking but in other types of cooking as well.
Thank You
Tom

Splenda gives sweetness on the range of sugar, but, I've yet to taste
anything baked that is quite as good as the real thing. Depends on how

much

Quoted message said:

Quoted message said:

you are willing to forgo in flavor. Real sugar reacts to heat and there

is

Quoted message said:

Quoted message said:

more that just sweetness to the final taste.
There is anew version for baking that I've seen advertise but have not

tried

Quoted message said:

Quoted message said:

it.

The new "version" is just a mix of Splenda & regular sugar. And it's

expensive.

Quoted message said:

Some people like my DH can taste an aftertaste in Splenda. I don't notice

this

Quoted message said:

unless using a lot, like 3 packets in a cup of coffee f'instance. It's my
choice of all time for faux sweeteners. Works nice in pickles too.
Edrena

My Dad swore he could taste an aftertaste until we gave it to him without
telling him.

kimberly

Nexis said:

I've tried alot of sweeteners...from Stevia to Sweet n Low and beyond. I'd
never found one I liked because they all had a nasty aftertaste, a chemical
taste or metallic taste. And if the aftertaste was tolerable, they couldn't
be used to bake.

Saccharin (Sweet and Low) tastes bitter to me -- not just an aftertaste,
but from the beginning. It didn't taste bitter to my mother. It's a
genetic thing; there are various other foods which taste bitter to some
people but not to others.

I don't get any aftertaste from Stevia or Aspartame.

--
Dan Goodman
Journal http://www.livejournal.com/users/dsgood
Predictions and Politics http://dsgood.blogspot.com
All political parties die at last of swallowing their own lies.
John Arbuthnot (1667-1735), Scottish writer, physician.

"Edwin Pawlowski" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Thomas Muffaletto" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have never used them before and while I can have sugar
I would much rather get my simple carbs from fruits.
So I am willing to start experimenting with Sugar Substitutes.
I would be very grateful on any info you can share on this subject
for mostly baking but in other types of cooking as well.
Thank You
Tom

Splenda gives sweetness on the range of sugar, but, I've yet to taste
anything baked that is quite as good as the real thing. Depends on how
much you are willing to forgo in flavor. Real sugar reacts to heat and
there is more that just sweetness to the final taste.

There is anew version for baking that I've seen advertise but have not
tried it.

I do eat regular sugar and things I should not from time to time.
One thing I have learned to help me eat things modified to be less sugar
or less fat and that is not to think of it as it was but think of it as
something totally new.
thinking like that and some modified dishes can make you say "THAT'S GOOD
EATS".
I could not find the sugar blend splenda so bought the regular and will go
half and half.
Tom
--
Information you can trust from the diabetes experts...
Your American Diabetes Association
http://www.diabetes.org/home.jsp
My Website
http://www.gantlet.000k2.com/

/
"Nexis" <[email hidden]> wrote in message
news:Gj%Dd.24018$CH5.15371@fed1read01...

Quoted message said:

Quoted message said:

The new "version" is just a mix of Splenda & regular sugar. And it's

expensive.

Quoted message said:

Some people like my DH can taste an aftertaste in Splenda. I don't notice

this

Quoted message said:

unless using a lot, like 3 packets in a cup of coffee f'instance. It's
my
choice of all time for faux sweeteners. Works nice in pickles too.
Edrena

My Dad swore he could taste an aftertaste until we gave it to him without
telling him.

kimberly

lol what did he say when you told him?
my father still would have stock to his guns.
Tom

"Damsel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Edwin Pawlowski said:

Splenda gives sweetness on the range of sugar, but, I've yet to taste
anything baked that is quite as good as the real thing.

I've found that I need only 1/4 - 1/3 the amount of Splenda to replace the
sugar in a recipe. I don't care for baked Splenda at all, but it's good
in
cold things. OTOH, Crash likes Splenda-sweetened baked goods. Go figure.
Must be one of those cilantro or asparagus,genetic things.

Carol

I remember hearing something like that but forgot which was which.
some taste better for cooking and others are better for cold.
Tom
--
Information you can trust from the diabetes experts...
Your American Diabetes Association
http://www.diabetes.org/home.jsp
My Website
http://www.gantlet.000k2.com/

/
"limey" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Thomas Muffaletto" wrote in message

Quoted message said:

I have never used them before and while I can have sugar
I would much rather get my simple carbs from fruits.
So I am willing to start experimenting with Sugar Substitutes.
I would be very grateful on any info you can share on this subject
for mostly baking but in other types of cooking as well.
Thank You
Tom

I've run the gamut, from Sweet and Low to Equal to Splenda and I'll take
Splenda hands down. I don't bake with it, though - I splurge and use
sugar.

Dora

I will no doubt taste things the way they are meant 🙂 no doubt 🙂.
but most of the time I would prefer to sweeten with fruits rather than
sugar.
Tom

Quoted message said:

Tom,
I've tried alot of sweeteners...from Stevia to Sweet n Low and beyond. I'd
never found one I liked because they all had a nasty aftertaste, a
chemical
taste or metallic taste. And if the aftertaste was tolerable, they
couldn't
be used to bake.
However, I do like Splenda, and it has none of the problems I've
encountered
with other sweeteners. And since you can have sugar I recommend the
Splenda
baking sugar, which is a combination of sugar and Splenda. The benefit is,
you use half the amount as you would regular sugar, and it still gives you
the benefits that you can only get from sugar, such as browning.
I use Splenda for drinks, baking, desserts, etc... and I've yet to find a
reason not to like it. And no, I don't work for them, nor am I affiliated
with them in any way 🙂 I just enjoy having the option of dessert without
sending my BG through the roof!

kimberly

I picked up some splenda and sugar tonight.
sometimes I may not use the sugar and replace it with fruit.
about Sweet N Low - does anyone actually like that stuff?
I tried it once - only once.
Tom

Thomas Muffaletto said:

I have never used them before and while I can have sugar
I would much rather get my simple carbs from fruits.
So I am willing to start experimenting with Sugar Substitutes.
I would be very grateful on any info you can share on this subject
for mostly baking but in other types of cooking as well.

My mother uses Splenda for baking and I have tried some of the things
she used it in. If she had not told me I would not have known. It
really surprised me because my wife uses it in her coffee and I never
could appreciate it.

Dan Goodman said:

Saccharin (Sweet and Low) tastes bitter to me -- not just an aftertaste,
but from the beginning. It didn't taste bitter to my mother. It's a
genetic thing; there are various other foods which taste bitter to some
people but not to others.

Heh ... I prefer Splenda in everything except non-alcoholic carbonated
beverages (avoiding the soda/pop/coke discussion). Diet Rite tastes like
[censored] to me. But diet A&W or Dr. Pepper, sweetened with Nutrasweet, makes
me a happy little camper.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Thomas Muffaletto said:

Quoted message said:

Tom,
I've tried alot of sweeteners...from Stevia to Sweet n Low and beyond. I'd
never found one I liked because they all had a nasty aftertaste, a
chemical
taste or metallic taste. And if the aftertaste was tolerable, they
couldn't
be used to bake.
However, I do like Splenda, and it has none of the problems I've
encountered
with other sweeteners. And since you can have sugar I recommend the
Splenda
baking sugar, which is a combination of sugar and Splenda. The benefit is,
you use half the amount as you would regular sugar, and it still gives you
the benefits that you can only get from sugar, such as browning.
I use Splenda for drinks, baking, desserts, etc... and I've yet to find a
reason not to like it. And no, I don't work for them, nor am I affiliated
with them in any way 🙂 I just enjoy having the option of dessert without
sending my BG through the roof!

kimberly

I picked up some splenda and sugar tonight.
sometimes I may not use the sugar and replace it with fruit.
about Sweet N Low - does anyone actually like that stuff?
I tried it once - only once.

Yes, some people like it.

In my experience, it tastes okay if you add enough sugar.

--
Dan Goodman
Journal http://www.livejournal.com/users/dsgood
Predictions and Politics http://dsgood.blogspot.com
All political parties die at last of swallowing their own lies.
John Arbuthnot (1667-1735), Scottish writer, physician.

Thomas Muffaletto said:

I have never used them before and while I can have sugar
I would much rather get my simple carbs from fruits.
So I am willing to start experimenting with Sugar Substitutes.
I would be very grateful on any info you can share on this subject
for mostly baking but in other types of cooking as well.
Thank You
Tom
--
Information you can trust from the diabetes experts...
Your American Diabetes Association
http://www.diabetes.org/home.jsp
My Website
http://www.gantlet.000k2.com/

Splenda is pretty good, but it is even better if you add a tiny
amount of some other sweetener, like stevia. I discovered this
when I made stewed rhubarb. It tasted quite "flat" without the
stevia. You can also try things like Diabetisweet (which comes in
white and brown forms and is supposed to cook like sugar--at my
store it is in the pharmacy section), maltitol (which is somewhat
controversial and which can also cause gastric distress, so go
lightly at first!), erythritol (which some folks say has a cool
taste, which I have not noticed--BUT it can remain rather grainy),
xylitol (which I only remember hearing has a cool taste, otherwise
don't know the pros and cons), etc. There are also various
sugar-free syrups (Da Vinci is a popular brand), SF maple syrups,
and even a SF honey, all of which you can experiment with. Some
of the good bakers on my lists advocate using maltitol and have
had great success with it, and they say you can build up your
tolerence to it, but I've been rather skittish about it since my
own bout with gastric success...........
--
Jean B.

Jean B. said:

There are also various
sugar-free syrups (Da Vinci is a popular brand), SF maple syrups,
and even a SF honey, all of which you can experiment with.

I can vouch for DaVinci sugar-free syrups. I use them primarily to flavor
plain, unsweetened yogurt (Dannon).

Quoted message said:

Some
of the good bakers on my lists advocate using maltitol and have
had great success with it, and they say you can build up your
tolerence to it, but I've been rather skittish about it since my
own bout with gastric success...........

Gastric distress aside, many people (myself included) experience a raise in
blood sugar from maltitol, not quite as bad as sugar, but significant
nonetheless.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

.. Some

Quoted message said:

of the good bakers on my lists advocate using maltitol and have
had great success with it, and they say you can build up your
tolerence to it, but I've been rather skittish about it since my
own bout with gastric success...........
--
Jean B.

lol so that is what did it to me last night.
I had a chocolate bar made with maltitol.
I will just sleep in the living room next time I have it.
when it comes to artificial sweeteners I must admit
I am a little worried about over doing it.
What I think I will do is not stick to anyone
but perhaps switch up with them.
Tom

"Damsel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Gastric distress aside, many people (myself included) experience a raise
in
blood sugar from maltitol, not quite as bad as sugar, but significant
nonetheless.

Carol

Are you also diabetic?
I will take a blood test next time I use maltitol.
Tom