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I've been saying that FOR YEARS! With sugar, your body knows what to do with it! Those "fake" sweeteners---your body has NO CLUE! Have you ever noticed the size of folks who order (or continually drink) diet drinks????? Hey--it's not working!
Eat real sugar--it's a real food! True, it may not have any "nutrition", but LOTS of things we eat have no nutritional value...it doesn't matter. If your body knows how to process it, no harm--no foul!
I've been saying that FOR YEARS! With sugar, your body knows what to do with it! Those "fake" sweeteners---your body has NO CLUE! Have you ever noticed the size of folks who order (or continually drink) diet drinks????? Hey--it's not working!
Eat real sugar--it's a real food! True, it may not have any "nutrition", but LOTS of things we eat have no nutritional value...it doesn't matter. If your body knows how to process it, no harm--no foul!
Well, some of us are diabetic, so we must limit our sugar intake. Even sugar in 1 cup of coffee for me would be my daily limit, so i use sweet-n-low
What do you think is the best sugar substitue for baking? I use Splenda quite a bit especially for tea but I notice that in baking it seems to leave a bit of an after taste & also acts different than regular sugar. I do not have diabetes but I do need to keep an eye on my sugar intake. Help!!
Honey! Honey can be substituted for sugar and is much better for diabetics. Plus...it's natural. I would not use those sugar substitutes. Yuk! Try honey. It is absorbed more slowly than sugar. Just remember there are more carbs and calories than sugar so you need to adjust the rest of your diet accordingly. Before using Honey, ALWAYS let your doctor know. Each person has their own health variances that may or may not allow you to use honey.
Here are some other tips...
Up to one cup, honey can be substituted for sugar in equal amounts. For example, you can substitute 1/2 cup of honey for 1/2 cup of sugar called for in a recipe. Over one cup, use about 2/3-3/4 cup of honey for every cup of sugar. This is because honey is actually sweeter than sugar.
Honey is a liquid, so you'll need to reduce the liquid in the recipe a little. Do this at a rate of 1/4 cup less liquid for every cup of honey used in the recipe.
Honey is also a little acidic. To counter-act this, add 1/2 teaspoon of baking soda for every cup of honey used.
Honey causes baked good to brown more quickly, so reduce the oven temperature by 25 degrees F and watch carefully as the time gets close.
I'd love to find some good fat-free cake and cookie recipes that also use Equal instead of Splenda. So far I haven't had much luck. I'm not diabetic but my mother is and I am extremely mindful of everything I cook for her. I never serve her anything made with sugar. Or honey or agave...I was told by her doctor that both of those are a big no-no for her. I guess some diabetics can tolerate honey or agave, but it sends my mother's blood sugar sky-high. So does any citrus fruit.
Splenda makes products specifically suitable for baking - they have a brown sugar and white sugar version that is half sugar, half Splenda. They also have a product that is 100% Splenda, and measures like real sugar. The trick is to add the Splenda last, right before baking, to keep the taste and consistency right.
Agave is really good too, as it has a lower glycemic index. Honey tastes great and has the added benefit of having anti-bacterial properties, but I would go easy on these two since they do both contain sugar.
Check out Truvia also - it is a new sweetener that claims to be natural.
My wife has used applesauce before with good results.
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Best Sugar Substitute
What do you think is the best sugar substitue for baking? I use Splenda quite a bit especially for tea but I notice that in baking it seems to leave a bit of an after taste & also acts different than regular sugar. I do not have diabetes but I do need to keep an eye on my sugar intake. Help!!
