Brooklyn1 wrote:
>
> 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...

I was just about to say that. Plain sugar is only 16 calories per teaspoon.
use it, not the substitutes.


Gary