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Does anyone use artificial sugar? I know there are many warnings about it, but I like diet soda etc. Has anyone used artificial sugar in baking? If so, how did it work out?
Stevia isn't artificial sugar. It's a natural sweetener, like sugar, honey, corn syrup, agave, and maple syrup. All artificial sweeteners are sugar substitutes, but NOT all sugar substitutes are artificial sweeteners.
You can't use saccharine in baking because you need the volume in addition to the sweetening. Saccharine doesn't cut butter like sugar granules do, the batter/dough would come out all wrong. That's the problem with most artificial sweeteners and many sugar substitutes.
I've heard you can use stevia instead of sugar in baking, but I don't know how that'd work. Baking is an exact science requiring specific measurements of ingredients to create a synergy. Stevia is supposedly 10x sweeter than sugar, so you'd need 10x less of it to provide the same amount of sweet taste in the batter. But if you use 10x less, then you're not getting the bulk that sugar provides.
You might be better off asking in the food forum instead of the weight loss forum, or even the science forum. This is more of a math/chemistry question than anything else.
Does anyone use artificial sugar? I know there are many warnings about it, but I like diet soda etc. Has anyone used artificial sugar in baking? If so, how did it work out?
learning to live without it - used it in every coffee serving (and I drink a lot of coffee).....but have gotten rid of it due to the warnings......also I find that it stimulates my appetite and doesn't really work for wt loss.....still drink sodas with artificial sweetner - can't drink the real stuff....too sweet, too many cals.
I have to admit I use a lot of it. I try to use mainly Splenda as I feel it is somewhat the lesser evil. Aspertame, which is in Equal, is the one I try to avoid most as there were a lot of doctors on TV linking it to an increased risk of brain tumors when it first came out and telling people to avoid it, and I don't trust it. Unfortunately it's the hardest to avoid, as it's in diet soda which I do get in restaurants. At home I buy Pepsi One, which is made with Splenda, or Diet Coke with Splenda (not the same as regular Diet Coke). Splenda can be used for baking and there is very little difference in the end result in terms of taste/texture. You can buy it loose in boxes like baking sugar rather than in packets.
Does anyone use artificial sugar? I know there are many warnings about it, but I like diet soda etc. Has anyone used artificial sugar in baking? If so, how did it work out?
I've been living without added sugar for over a decade and a half, but I have tried Stevia because it's not a chemical made in a lab. Stevia was good, but I gave it up after a few weeks of headaches. Evidently, it causes some people (such as myself) to get headaches from its vasodilation effect.
I won't ever risk ingesting lab made sugar substitutes. If I were that desperate for a sweetener as to risk my health, I'd go back to a real, natural sweetener such as honey.
Stevia is the better choice out there....honey is the best. You have make your own informed decision...I personally won't touch anything that comes in pink, blue or yellow packets. If I'm not using real sugar, I'm using Stevia.
I don't bake much so for baking it's the real deal...real sugar and real butter ( I only use real butter anyway)
Stevia is the better choice out there....honey is the best. You have make your own informed decision...I personally won't touch anything that comes in pink, blue or yellow packets. If I'm not using real sugar, I'm using Stevia.
I don't bake much so for baking it's the real deal...real sugar and real butter ( I only use real butter anyway)
Except, Stevia isn't artificial sugar. I think the OP is just very confused.
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