By LILBUDDA Latest Reply 2012-02-02 14:58:18 -0600
Started 2012-02-01 18:03:23 -0600

After I was diagnosed Type2 almost 3 years ago I was using "SPLENDA", I liked the way it sweetened my coffee & tea. It sent my sugar levels through the roof. I spoke with the diatetic nurse & she told me to stop using it I was having an allergic reaction to it. I stopped using it immediatly! I stuck with my equal. When browsing through recipes - it seems everything has "SPLENDA" in it. What can I use instead??????

5 replies

Graylin Bee
Graylin Bee 2012-02-02 14:43:17 -0600 Report

I have been slowly (read snail or sloth speed) cutting back on artificial sweetners. It does seem the sweet craving gets more pronounced the more "fake" sweetener I ingest. Plus side is other foods taste sweeter to me. I do best with just drinking water, with a litle lemon sueezed into it if I am bored with plain ol' water. Unfortunately I have fallen of the water wagon during the last month. Work was so demanding, I started drinking my beloved Diet Dr Pepper. Now I have to get off the stuff again and retrain my taste buds…sigh.
Iit seems, depending on other ingredients, cutting carbs from other sources would give carb room for a little sugar. Disclaimer - depending how your body handles it. I tried a few cookie recipes over the hollidays with mixed results. I subbed almond flour and almond meal for plain old white all purpose flour. 1 was good tasting but very crumbly. Another was good but needed a boost of chocolate. Two were awful. And recipe #5 needed a little more tweeking. The day playing in the kitchen was fun. I would have used a little honey in one of the recipes, but hubby had used it all up. The carb count from the almond flour was low enough it would have been ok with some honey carbs. Plus the almond flour is a little sweeter tasting making it possible to use less sweetener. I used Splenda that day along with sugar (brown and white).
I have a chart of how a lot of the artificial sweeteners compare in replacing the amount of sugar in recipes. I don't remember how equal holds up to the heat in cooking and baking. I think Splenda gets a bitter taste over 350 or if the cooking time is longer than 30 minutes. Some artificial sweeteners don't stand up to cooking temps very well. But then I would think if it is a sauce you could add it after cooking, Maybe some foods could be sprinkled with the sweetener at the table, like salt and pepper are added.

jayabee52 2012-02-02 14:18:39 -0600 Report

I have stopped using any sweetener of any kind because there is a sensor in your brain which when it registers a "sweet" taste, it then alerts another sensor to expect a rise in Blood Glucose (BG). When using a non-caloric sweetener, that sensor doesn't receive the expected rise in BG and then one eats everything that comes one's way, until the craving for a rise in BG is met (and often surpassed).

I have found that for myself, it is best to use a minute amount of sugar (glucose) or fuctose. I have several bags of a product called "WheyLow", a combination of Fructose and Lactose, which my (now late) bride could stomach. Should I need a sweetener, I would probably use this.

Caroltoo 2012-02-02 14:26:32 -0600 Report

Good choice, James. It just takes a while to make the transition to no sugar in the diet, but it feels so much better when you are done. Welcome back!

GabbyPA 2012-02-01 21:03:54 -0600 Report

If you are looking for something that you can bake with as well as use in your drinks, you can try Truvia or Stevia in the raw. If you want something just for hot drinks, pure stevia (the most natural of all of them) is one to use. It is hard to dissolve in cold drinks, but it will. I don't use Splenda or Equal anymore.

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