if recipe ask for 1 cup sugar ,how do i translate into sugar substitute

By 18shimon Latest Reply 2013-11-09 21:54:39 -0600
Started 2013-11-02 16:00:36 -0500

need help

Tags: off topic

5 replies

jaydoubleyou23 2013-11-09 21:54:39 -0600 Report

I've been a type one diabetic for two years, I know that's not a long time, but I know a whole lot about artificial sugars. And I use real sugar in everything. Do not use Splenda, Sweet 'n' Low, or Equal. These products are proven to cause over 90+ side effects including loss of controlled diabetes. These symptoms can also cause cancer, blindness, depression, anxiety, Alzheimers, and so much more. I know it takes a critical amount to even make these symptoms remotely possible, but even consuming one diet soda a day is dangerous. I've been hospitalized for aspartame poisoning, and when I stopped consuming all artificial sugars and diet products completely, it's been easier to control my diabetes and I've been so much healthier. I know, it is a lot of carbs to shoot up for, and I'm not saying sugar is good for you, but it's sure so much better than fake sugar.

GabbyPA 2013-11-04 18:15:33 -0600 Report

Most substitute packaging has the chart on it. Many are made to be one to one, but if you read the back, you will most likely find how to substitute and often what will work and what it won't work in.

Just Joyce
Just Joyce 2013-11-04 13:07:27 -0600 Report


Use these measurement conversion charts when you want to cook and bake with the sweetness you love but without sugar’s unwanted calories.
SPLENDA® No Calorie Sweetener, Granulated
It measures cup for cup like sugar – so whatever amount of sugar your recipe requires just substitute the same amount of SPLENDA® Granulated Sweetener


Hope this helps

Nick1962 2013-11-02 16:32:17 -0500 Report

It depends on what sugar substitute you use because they all have different tastes and reactions. In many recipes - like baked goods especially - you can't replace 100% of sugar with a substitute because sugar is part of the "structure" of the item and it won't bake or brown correctly.
Here's a conversion chart for some of the more popular ones http://homecooking.about.com/library/weekly/b...
Fresh lemonade however can be substituted 100% because it doesn't rely on sugar for structure or color.

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