By rellypoo Latest Reply 2011-11-24 06:24:39 -0600
Started 2011-11-19 19:52:42 -0600

Is it ok for us to use castor sugar or brown sugar in recipes or is it better to use the substitute sugar.

41 replies

pixsidust 2011-11-22 15:02:01 -0600 Report

I would find an alternative to normal sugar.
Even if it has to be Splenda for baking because the Carbs are there in the other ingredients as well. Stevia is best though, health wise. However baked goods are testing those boundaries in the first place. So there is no real healthy there for us. Be careful, dear friend

Here are some brands names for Stevia
I find it where sugar replacements are normally sold.
You can always buy it on the internet.
Take this list shopping and ask. Its more common than you realize

Pure Via
"Best of All" Stevia
"Kal" Pure Stevia and fiber
"Now Foods" Stevia

God Bless!

loveformany 2011-11-22 06:09:02 -0600 Report

How do you all feel about Agave which is similar to honey, but is prized by diabetics because it releases sugar into the blood slowly. I look forward to what you all may have to say.

Caroltoo 2011-11-22 07:29:16 -0600 Report

I've used it because it was reputed to lower blood sugar, I've never thought of it as an actual sweetener. Have to give that one the old taste test.

loveformany 2011-11-22 07:33:05 -0600 Report

It is sweet. I use it in my coffee, but I don't know if I am hurting myself since I am a type 2 diabetic.

GabbyPA 2011-11-22 11:47:49 -0600 Report

I like agave but you want the dark unprocessed one. The other can be as bad as eating corn syrup. So test and see how you do with either one.

loveformany 2011-11-24 06:24:39 -0600 Report

Thank you so very much; I use the dark unprocessed one, but I did not know what you said about the ligh-processed one. Thanks a lot! Take care.

missyfaith 2011-11-21 11:15:29 -0600 Report

there is a great substitute that you can use for brown sugar. Most do not know that brown sugar is white sugar and molasses. the reason a recipe will call for it is to get the molasses taste into the food. I found that you can use splenda and and sugar free maple syrup. here is the recipe for the brown sugar substitute that I use. use 1 cup splenda and 1/4 sugar free syrup. mix it well. this will replace 1 cup of brown sugar.

as for cakes that do not rise as well when you use splenda…add 1 tsp baking soda and 1 tsp baking powder and your cakes will rise like a regular sugar cake. I do all mine this way and have been well pleased with them all

missyfaith 2011-11-21 11:16:54 -0600 Report

that should be 1/4 cup sugar free maple syrup

rellypoo 2011-11-21 14:55:26 -0600 Report

thanks very much for that

Caroltoo 2011-11-21 22:05:04 -0600 Report

Actually, I don't eat them much either, houghsbayou. I use the quinoa in stews where I might have used rice or beans because rice causes a spike in BG for me. I also use it as a substitue for grains and barley because those products cause spikes or inflame my gluten intolerance.

Actually, I do find that I get a much lower rise in BG with quinoa, so I use it for the flavor, the vitamins, and fiber that I would otherwise have found in wheat, barley, or rice. BG is very important, but so is replacing the nutrients that we are missing by not eating wheat, barley, or rice.

Type1Lou 2011-11-20 14:49:23 -0600 Report

Dear Narelle, Any sugar will add carbs and carbs make your blood sugar rise. Many (but not all) of the sugar substitutes are very low carb. I opt for a low-carb sugar substitute in most cases because it has less of an impact on my BG. However, some sugar substitutes do not bake well and will cause a bitter taste. I find Splenda (sucralose) works well in baked goods, although the cakes will not rise quite as much as with regular sugar. Cookies will not spread out as nicely without some real sugar added. (It's something to do with the chemistry of cooking!) I usually opt to replace 3/4 of the sugar in a cookie recipe with Splenda and use 1/4 real sugar.

That said, Suzy Cohen, in her book "Diabetes Without Drugs" doesn't care for any of the artificial sweeteners available and proposes using the least processed natural product you can find.

In any event, you need to factor in the carbs to determine what impact it will have on your blood glucose.

lashawndvs2011 2011-11-20 16:49:42 -0600 Report

Dear Narelle, this is so true. any sugar is sugar and any kind of sugar will make your blood sugar rise. so if your are going to use sweeteners then be careful and use it in moderation.

GabbyPA 2011-11-20 08:24:27 -0600 Report

I personally do not use artificial sweeteners. I use stevia or in the case of most baking, will use a blend of stevia and dark brown or raw sugars. I don't use white sugar and the darker the less processed and the less you can use in some recipes. Plus it adds a richness to certain foods that stevia just can't do. We have to be sensible about how much we eat, but I would rather eat natural foods than artificial ones.

Kirla 2011-11-20 07:50:11 -0600 Report

I use Splenda for baking. It comes in a large bag and I just measure like sugar. They say you can use it cup for cup but I found that it taste better if I only use about ¾ of what is called for in most recipes. You got to experiment a little to see what works for you.

Testing blood sugar before and about 1 hour after eating should give you a good idea if it’s ok for you. I also can’t use flour. I currently use soy flour in most of my recipes requiring flour. Some people use almond flour or meal and recently heard about hazelnut flour and quinoa flour, which are low carb. I can’t eat or use many products with more than 5-6 net carbs per serving.

George1947 2011-11-19 20:23:46 -0600 Report

A carb is a carb is a carb… It really doesn't matter what type of sugar you use, it's all sugar…

hughsbayou 2011-11-20 09:11:09 -0600 Report

I agree George and I just don't eat that kind of stuff anymore. Recently I checked out Stevia vs sugar and noticed that that the Stevia had only 3g per serving vs 4 for sugar. Better right? wait the the serving size for sugar was a teaspoon and for stevia was 3/4 of a teaspoon. In either case they are empty carbs and I just drink my coffee with a little cream..

As far as baking goes, the chemistry involved uses sugar to work correctly. But wait, what about all the flour? I checked out quinoa flour and it had the same carbs per serving as rice. I just don't eat these things.

GabbyPA 2011-11-20 08:26:38 -0600 Report

Are you doing the next corn syrup commercial? LOL!!
Yes, it is all carb and though the artificial sweeteners usually are carb free, the portion of it in the overall recipe can be not a great advantage, specially if you are baking and use flour. Those carbs, as George said, are carbs.

MEGriff1950 2011-11-19 19:56:51 -0600 Report

This subject usually gets into some heated arguments of real or fake. Personally as I do not eat many baked goods I use real sugar. Splenda spikes my BG badly for some reason. I suggest that you keep track of how badly home baked goods affect your BG using either.

jayabee52 2011-11-20 07:21:45 -0600 Report

Splenda will give me "the trots" if I get too much of it. The trouble is I never know how much is too much until I pass that point of run to the bathroom. Not a pretty sight! So if I must use something to sweeten, I will generally use sugar or WheyLow (combination of fructose and Lactose) as I bought about 20 lbs of it when Jem was alive and with me since that she could stomach.

MEGriff1950 2011-11-20 10:30:31 -0600 Report

Grab the Air Freshener! I know several people that have problems with Splenda. Whatever we consume we should use moderation in everything.

rellypoo 2011-11-19 20:17:44 -0600 Report

I cook them for my partner but sometimes I will steal one so that is why I try to make them so that I can eat 1 or 2 as well

MEGriff1950 2011-11-19 20:24:57 -0600 Report

Just keep track on how the baked goods affect your BG but make sure that you add these sweets as part of your meal carb count. The processed flour is just a bad as refined sugar. One thing that I like to do is use applesauce in place of the oils/fats called for in my baking. Most recipes you can also reduce the sugar by 1/4 without hurting the quality of your product.

jayabee52 2011-11-20 07:19:00 -0600 Report

When I did a lot of baking I would make pancakes which were whole wheat, then added in some wheat bran and wheat germ, added applesauce instead of oil, and they were GOOD. They were also filling! That was before I had diabetes. I can't do that now, or I'll pay for it later with high BG levels.

rellypoo 2011-11-19 20:20:05 -0600 Report

I also live in a small town that does not cator for diabetics so I do have to bake a lot of my own things but I do try and make them healthy

GabbyPA 2011-11-20 08:29:17 -0600 Report

The key word you used is healthy. We don't really need "diabetic" food. We just need healthy food. That is key. When you think that way, you choose a fresh fruit over a processed juice. You will eat fresh veggies instead of ones smothered in sauces. So as you strive to eat healthy, you will be amazed at how diabetic friendly it is. No special foods required.

GabbyPA 2011-11-22 00:06:52 -0600 Report

What I try to do is eat food that are as close to nature as possible. Meaning that I try to stick to raw veggies, not canned. I try to eat whole fruits, not cooked. I don't use boxed meals anymore and try to make most of my food from scratch. That helps a lot. If a food has more than 5 ingredients or things I cannot pronounce, I usually will put it back on the shelf. This way, I have better control over things that I eat.
Does that help?

Caroltoo 2011-11-20 19:56:32 -0600 Report

No sugar for me either. I use some substitutes like stevia occasionally, but no chemically created artificial sweeteners. I think there are enough poisons in our diet without intentionally adding another.