On Wed, 2 May 2012 08:26:58 -0700 (PDT), Bryan
> wrote:

>On May 2, 10:13*am, George M. Middius > wrote:
>> Bryan wrote:
>> > > > Instead of Splenda, I buy pure sucralose. *Splenda uses dextrose and
>> > > > maltodextrin as carriers.
>>
>> > > So what's your problem with those other sugars?
>>
>> > The idea of sugar substitutes is to replace sugar. *Why use sugar as a
>> > carrier? *Splenda hay have less than 0.5g carbs PER SERVING, but in a
>> > recipe where you're using two cups of it, that's not trivial. *Now
>> > that pure sucralose is available, what sense does it make to ever buy
>> > Splenda?
>>
>> I just googled sucralose. One site charges $200/lb for it. As a
>> sweetener, you need a tiny fraction of the amount of sugar (like
>> 1/500), so the economics might make sense. But sugars also provide
>> necessary structure in baking. How do you get around that? Or do you
>> use 2 cups of Splenda just for sweetening?
>
>I don't eat much baked stuff. I put sucralose in mixed drinks and in
>cream to have with berries.

Don't you know that ALL sugar substitutes are carcinogens...