On Mon, 14 Sep 2009 18:47:22 -0700, Dan Abel wrote:

> In article >,
> Janet Wilder > wrote:
>
>> PickyJaz wrote:
>>> I cannot tolerate sweetners (Splenda, Equal, etc.) but I have a friend
>>> who is diabetic that I would like to bake the following lemon cake for
>>> as a surprise. I have googled without success, as well as written to
>>> the recipe's website to learn if I can replace the sugar with a
>>> sweetner . No answers yet. I've not paid attention at the grocer to
>>> see what sweetners are there, though I do remember seeing they at
>>> least have Splenda, Equal and Truvia(?) in granulated form. Can
>>> anyone here give me advice on which to use and in what proportion? Is
>>> it always measure for measure, or do you use less or more of a
>>> sweetner when substituting?
>
>>> Lemon-Glazed Pound Cake
>>> The sunny taste of citrus highlights this buttery pound cake.
>
>>> 1 1/2 cups (10 1/2 ounces) sugar
>>> 1 3/4 cups (7 1/2 ounces) King Arthur Unbleached All-Purpose Flour
>
>>> 1/2 cup (3 1/2 ounces) Baker's Special sugar or granulated sugar
>
>> The best advice is to spare your poor diabetic friend all those
>> carbohydrates. Flour is just as bad as sugar so substituting artificial
>> sweeteners for sugar saves a few carbs, but a serving of cake, even with
>> artificial sweetener is more carbohydrates than a conscientious diabetic
>> needs in their diet. JMHO.
>
> I was going to say something similar. The advice I have been given for
> the last few years is that carbs are carbs. Sugar is no better or worse
> than potatoes, rice and regular white bread. They are all carbs.
>
> It depends a lot on how bad the friend's diabetes is. Also note,
> though, that the sugar in the recipe has twice the weight of the flour,
> so it has twice the carbs.
>

but you can't deny that people with meters (who have an obvious interest in
the subject) have clocked differing reactions to different forms of carbs.
individual metabolisms are notoriously idiosyncratic.

your pal,
blake