There has always been a controversy on whether sugar substitutes are
'bad' for a person, but then a article comes out, that disproves that,
and it seems to be back 'n' forth. I wonder if there are several in this
group that don't use 'real' sugar when they cook or bake? If so, is it
because you are dieting, or have a health problem, such as Diabetes,
where have to restrict sugar grams?

If you use a substitute, which one do you prefer?

I'm skeptical of all of them, and tend not to use anything that is a
substitution for the REAL thing, such as butter, salt and sugar. I have
used Splenda, but rarely. I'd rather go without, than use something that
is "fake", or a substitute.

Judy

"Judy Haffner" > wrote in message
...
>
> There has always been a controversy on whether sugar substitutes are
> 'bad' for a person, but then a article comes out, that disproves that,
> and it seems to be back 'n' forth. I wonder if there are several in this
> group that don't use 'real' sugar when they cook or bake? If so, is it
> because you are dieting, or have a health problem, such as Diabetes,
> where have to restrict sugar grams?
>
> If you use a substitute, which one do you prefer?
>
> I'm skeptical of all of them, and tend not to use anything that is a
> substitution for the REAL thing, such as butter, salt and sugar. I have
> used Splenda, but rarely. I'd rather go without, than use something that
> is "fake", or a substitute.
>
> Judy

I generally don't use either for cooking or baking. I do drink a lot of
diet drinks. I very rarely ever bake anything any more. I am going to be
making low sugar baked beans tomorrow. They will have a small amount of
molasses and they will have the brown sugar Splenda which does contain some
real sugar. The only other thing I might make and I make it only once a
year or less is a cranberry salad and I would use sugar free Jell-O and
Splenda. We have a lot of diabetics in the family.

There is nothing wrong with using Splenda in these cases. I have used it in
coleslaw as well but it turned out that my cabbage was bitter so it was no
good. Some people don't like the taste of Splenda but I don't mind it in
these cases.

I would not personally use a sugar sub in baking. Having baked and made a
ton of candies in my lifetime I know that sugar is there for a reason. And
it's not just the sweetness. It gives the finished product a certain
texture that you can't achieve with a sugar sub. Yes, you can do some
things with a sub. Puddings, cheesecake, flourless chocolate cake. But
none of those things appeal to me.

On Jul 2, 1:02*pm, (Judy Haffner) wrote:
> There has always been a controversy on whether sugar substitutes are
> 'bad' for a person, but then a article comes out, that disproves that,
> and it seems to be back 'n' forth. I wonder if there are several in this
> group that don't use 'real' sugar when they cook or bake? If so, is it
> because you are dieting, or have a health problem, such as Diabetes,
> where have to restrict sugar grams?
>
> If you use a substitute, which one do you prefer?
>
> I'm skeptical of all of them, and tend not to use anything that is a
> substitution for the REAL thing, such as butter, salt and sugar. I have
> used Splenda, but rarely. I'd rather go without, than use something that
> is "fake", or a substitute.
>
> Judy

The only thing I use Splenda for is iced tea or espresso. As Julie
said, the results wouldn't be the same. Just use the real stuff and
eat in moderation!

"Judy Haffner" > wrote in message
...

> I'm skeptical of all of them, and tend not to use anything that is a
> substitution for the REAL thing, such as butter, salt and sugar. I have
> used Splenda, but rarely. I'd rather go without, than use something that
> is "fake", or a substitute.
>
> Judy

I use Sweetzfree. Holds up to baking and cooking, but it tends to leave an
aftertaste for many. For everyday sweetening, like Kool-Aid or something
like that, I use NutraSweet. I buy the big boxes of 1000 at Smart and Final,
and was amazed at how many Sunny Select Brand packages were included, so
that tells me that NutraSweet and Sunny Select are the same product in
different packages at the supermarket. :-)

Cheri

"Cheri" wrote:
>
>I use Sweetzfree. For everyday sweetening I use NutraSweet.
>I buy the big boxes of 1000 and was amazed at how many
>Sunny Select Brand packages were included, so that tells me that
>NutraSweet and Sunny Select are the same product in
>different packages at the supermarket.

Sheesh, you need to change your name to Chemi.
I assume your bosoms are artificial too... I wonder
if your nipples leave an after taste. LOL

On Mon, 2 Jul 2012 12:02:28 -0800, (Judy Haffner)
wrote:

>
>There has always been a controversy on whether sugar substitutes are
>'bad' for a person, but then a article comes out, that disproves that,
>and it seems to be back 'n' forth. I wonder if there are several in this
>group that don't use 'real' sugar when they cook or bake? If so, is it
>because you are dieting, or have a health problem, such as Diabetes,
>where have to restrict sugar grams?
>
>If you use a substitute, which one do you prefer?
>

They all suck. My grandson is Type 1 so my wife has occasionally
baked things for him using one of the substitutes. He'd rather go
without or eat the real deal in moderation,

On 02/07/2012 10:58 PM, Ed Pawlowski wrote:
> On Mon, 2 Jul 2012 12:02:28 -0800, (Judy Haffner)
> wrote:
>
>>
>> There has always been a controversy on whether sugar substitutes are
>> 'bad' for a person, but then a article comes out, that disproves that,
>> and it seems to be back 'n' forth. I wonder if there are several in this
>> group that don't use 'real' sugar when they cook or bake? If so, is it
>> because you are dieting, or have a health problem, such as Diabetes,
>> where have to restrict sugar grams?
>>
>> If you use a substitute, which one do you prefer?
>>
>
> They all suck. My grandson is Type 1 so my wife has occasionally
> baked things for him using one of the substitutes. He'd rather go
> without or eat the real deal in moderation,

After my heart surgery my wife started giving me a lot of diet soft
drinks. I kind of enjoyed them because I was always thirsty and they
were cold and wet. After a while I tired of them. I never drank much
regular soda pop to begin with. A few months ago I cut them out almost
completely.

"Dave Smith" <> After my heart surgery my wife started giving me a lot of
diet soft
> drinks. I kind of enjoyed them because I was always thirsty and they were
> cold and wet. After a while I tired of them. I never drank much regular
> soda pop to begin with. A few months ago I cut them out almost completely.
Well. Yick. I was hoping that someone would reply that *.* was just fine
as a sugar substitute. I only tried one of them once to make cookies for a
diabetic neighbor. They just crumbled into a fine sort of ash. 'Diet'
drinks have the aftertaste of a big swallow of aftershave. Honestly, I've
never had a drink of aftershave but that's how it seems to me. Isn't there
one substitute that cooks well and is good?

On 7/2/2012 10:59 PM, Polly Esther wrote:
>
> "Dave Smith" <> After my heart surgery my wife started giving me a lot
> of diet soft
>> drinks. I kind of enjoyed them because I was always thirsty and they
>> were cold and wet. After a while I tired of them. I never drank much
>> regular soda pop to begin with. A few months ago I cut them out almost
>> completely.
> Well. Yick. I was hoping that someone would reply that *.* was just
> fine as a sugar substitute. I only tried one of them once to make
> cookies for a diabetic neighbor. They just crumbled into a fine sort of
> ash. 'Diet' drinks have the aftertaste of a big swallow of aftershave.
> Honestly, I've never had a drink of aftershave but that's how it seems
> to me. Isn't there one substitute that cooks well and is good?


Splenda is as close as you'll get, and even then the texture and crumb
of baked goods is not the same as it is with sugar. The flavor is close
but also not the same. It's passable, but not the same. Still, it's
something you could get used to if it came down to it.

Polly Esther wrote:
>
> "Dave Smith" <> After my heart surgery my wife started giving me a lot
> of diet soft
>> drinks. I kind of enjoyed them because I was always thirsty and they
>> were cold and wet. After a while I tired of them. I never drank much
>> regular soda pop to begin with. A few months ago I cut them out almost
>> completely.
> Well. Yick. I was hoping that someone would reply that *.* was just
> fine as a sugar substitute. I only tried one of them once to make
> cookies for a diabetic neighbor. They just crumbled into a fine sort of
> ash. 'Diet' drinks have the aftertaste of a big swallow of aftershave.
> Honestly, I've never had a drink of aftershave but that's how it seems
> to me. Isn't there one substitute that cooks well and is good?

Depends on what you are making. Splenda works well in cheesecake
for example (IMO, anyway). Other things need the bulk or other
properties that sugar normally provides. Erythritol work well in
somethings, and not in others, but it is very expensive. I
sometimes combine that with xylitol. Sour/bitter things do better
if you use more than one sweetener, and thus get a synergistic effect.

Look at some books, see the basic formulae, and extrapolate from
them.

--
Jean B.

On Jul 3, 8:02*am, (Judy Haffner) wrote:
> There has always been a controversy on whether sugar substitutes are
> 'bad' for a person, but then a article comes out, that disproves that,
> and it seems to be back 'n' forth. I wonder if there are several in this
> group that don't use 'real' sugar when they cook or bake? If so, is it
> because you are dieting, or have a health problem, such as Diabetes,
> where have to restrict sugar grams?
>
> If you use a substitute, which one do you prefer?

Honey, if I must, or perhaps some fruits, depending on what it is. Or
I just omit the sugar (because most recipes use sugar/sweetness as a
substitutre for flavour or quality ingrediants, and are just too sweet)

"Judy Haffner" wrote in message
...


There has always been a controversy on whether sugar substitutes are
'bad' for a person, but then a article comes out, that disproves that,
and it seems to be back 'n' forth. I wonder if there are several in this
group that don't use 'real' sugar when they cook or bake? If so, is it
because you are dieting, or have a health problem, such as Diabetes,
where have to restrict sugar grams?

If you use a substitute, which one do you prefer?

I'm skeptical of all of them, and tend not to use anything that is a
substitution for the REAL thing, such as butter, salt and sugar. I have
used Splenda, but rarely. I'd rather go without, than use something that
is "fake", or a substitute.

Judy

~~~~~~~~~~~~~~~~~~~
I do not use *any* refined sugar, but I also do not use Splenda or sugar
substitutes (and no diet drinks--just water). I have done this because I
have diabetes. I follow the basic principles of South Beach and have also
eliminated *all* of the so-called "white stuff"--potatoes, white rice, added
sugar, pasta, flour. I said "added sugar" because I obviously get natural
sugar from fruit. At one time, I would have found it intolerable to eat
without lots of sugar, but I don't even miss it any more.

MaryL

On 2012-07-03, Polly Esther > wrote:


> never had a drink of aftershave but that's how it seems to me.

OH! ....you'd definitely know if you had.

I did once, on a dare while in the service. A bunch of use passed a
bottle of Mennen after shave around cuz it was something like 30%-40%
alcohol and we we were pretty much hammered anyway. ACK!! Never
again! Took 3 days for that horrible aftertaste to go away.

nb

--
vi --the heart of evil!