Thomas Muffaletto wrote:
>
> 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/

Splenda is pretty good, but it is even better if you add a tiny
amount of some other sweetener, like stevia. I discovered this
when I made stewed rhubarb. It tasted quite "flat" without the
stevia. You can also try things like Diabetisweet (which comes in
white and brown forms and is supposed to cook like sugar--at my
store it is in the pharmacy section), maltitol (which is somewhat
controversial and which can also cause gastric distress, so go
lightly at first!), erythritol (which some folks say has a cool
taste, which I have not noticed--BUT it can remain rather grainy),
xylitol (which I only remember hearing has a cool taste, otherwise
don't know the pros and cons), etc. There are also various
sugar-free syrups (Da Vinci is a popular brand), SF maple syrups,
and even a SF honey, all of which you can experiment with. Some
of the good bakers on my lists advocate using maltitol and have
had great success with it, and they say you can build up your
tolerence to it, but I've been rather skittish about it since my
own bout with gastric success...........
--
Jean B.