"Thomas Muffaletto" > wrote in message
...
> I have never used them before and while I can have sugar
> I would much rather get my simple carbs from fruits.
> So I am willing to start experimenting with Sugar Substitutes.
> I would be very grateful on any info you can share on this subject
> for mostly baking but in other types of cooking as well.
> Thank You
> Tom
> --
> Information you can trust from the diabetes experts...
> Your American Diabetes Association
> http://www.diabetes.org/home.jsp
> My Website
> http://www.gantlet.000k2.com/

Tom,
I've tried alot of sweeteners...from Stevia to Sweet n Low and beyond. I'd
never found one I liked because they all had a nasty aftertaste, a chemical
taste or metallic taste. And if the aftertaste was tolerable, they couldn't
be used to bake.
However, I do like Splenda, and it has none of the problems I've encountered
with other sweeteners. And since you can have sugar I recommend the Splenda
baking sugar, which is a combination of sugar and Splenda. The benefit is,
you use half the amount as you would regular sugar, and it still gives you
the benefits that you can only get from sugar, such as browning.
I use Splenda for drinks, baking, desserts, etc... and I've yet to find a
reason not to like it. And no, I don't work for them, nor am I affiliated
with them in any way I just enjoy having the option of dessert without
sending my BG through the roof!

kimberly