Cooking & baking with Splenda, do you do it?
By gmakesmoney
@gmakesmoney (2923)
United States
September 26, 2007 3:22pm CST
Do you use Splenda in your cooking or baking? What sort of things do you use it for? What dishes does it work or not work with?
My mom is diabetic so I've just started to really use Splenda for everyday use. Previously I only used it if I was dieting and only in things like coffee or over fruit. I did use it the other day for French Toast and it was great.
2 people like this
9 responses
@pyewacket (43903)
• United States
26 Sep 07
You're right there whywiki...check this website out about Splenda
http://www.redicecreations.com/specialreports/sucralose.html
@pyewacket (43903)
• United States
26 Sep 07
Yikes, I know it's hard being diabetic and needing to control blood sugar levels..I have low blood sugar myself--but I would never use ANY artificial sweetener...they all are chock full of health hazards...I just did an article with AC about the dangers of aspartame...now I just read up on Splenda..did you know it's made out of chlorinated sugar? Yup--chlorine is used..I looked up this website about Splenda...It can actually worsen blood sugar levels.
To quote from this website I have listed here
..."Safety Concerns Few human studies of safety have been published on sucralose. One small study of diabetic patients using the sweetener showed a statistically significant increase in glycosylated hemoglobin (Hba1C), which is a marker of long-term blood glucose levels and is used to assess glycemic control in diabetic patients. According to the FDA, "increases in glycosolation in hemoglobin imply lessening of control of diabetes...."
http://www.redicecreations.com/specialreports/sucralose.html
Sometimes I just think it's safer to use regular sugar but in very modified levels..least it's purer
@pyewacket (43903)
• United States
26 Sep 07
I don't know though...for a long time Saccharin and aspartame were endorsed by The Diabetic Association...I'm lucky in that I just have gotten used to not adding any kind of sweetener to say my coffee, and have gotten so used to in general not eating sweet stuff, that on the rare occassions I do I practically gag...LOL
@gmakesmoney (2923)
• United States
27 Sep 07
Wow, I couldn't not add any sweetener to stuff. I'm a creature of comfort and luxery (which is why I'm always broke, lol) and no matter how hard I try and can never deny myself those things. I guess I just feel entitled to enjoy what I want to enjoy and that it should be the best, I expect nothing less whether that be a cup of coffee or designer shoes. I don't know where that attitude comes from but I'll call it only child/born to be a millionare syndrome, lol.
1 person likes this
@gmakesmoney (2923)
• United States
26 Sep 07
Regular sugar gets a similar process, the only real sugar is raw organic and kinda brownish. Splenda is endorced by the Diabetic Association and when I used to go to a Nutritionist, that's what she had me switch to. I have had no problems with Splenda at all in the years I've used it. Sugar however really messes with my system even in small doses. We have to remember that a lot of "studies" are funded by not so "right" companies looking to crush the competition. The only real way to tell is to wait and see and nothing is really a "one size fits all" so it might do good for some and harm for others.
@jeepluver (111)
• United States
26 Sep 07
I use splenda in kool-aid and tea. I don't bake much, but when I make cheesecake I use splenda instead of sugar.
@gmakesmoney (2923)
• United States
26 Sep 07
I've not tried it in cheesecake, does it taste the same?
@GardenGerty (157710)
• United States
26 Sep 07
Having talked with several diabetics, I would like to suggest that you do some checking to make sure this product does not spike your mom's blood sugar. For some it does, some it does not. It is the sugar substitute I like the best, though. I have not used it for baking.
@gmakesmoney (2923)
• United States
27 Sep 07
We won't really know anything until her next appointment next month, her doctor didn't order that she check or moniter her blood sugars so we have no way of checking right now. Hopefully they won't do any harm though.
@lightningMD (5931)
• United States
27 Sep 07
I have used splenda to bake cookies,pies and cakes. I think it works really well. In some things I can even tell it's not sugar. You can sign up for recipes and a news letter at splenda.com.
@mamasan34 (6518)
• United States
28 Sep 07
I use splenda as a sweetener, but it seems taht for cooking, the splenda is a little too expensive for me. I have to use sugar as I normally do. I just noticed that the prices for SPlenda for cooking is not as good as for sugar. I firmly believe that cooking healthier costs a lot more. LOL
@gradyslady (4054)
• United States
27 Sep 07
I decided I'd use it to see if it really did work as well as sugar when I was making some homemade chocolate chip cookies, and oh my goodness it was horrible, it does not taste the same. It was so gross.
