As an N.D., I never suggest using Splenda. It is not actually made from
sugar.This is a manufacturing hype. It is a made with clorinated
process that adds clorine and transmutes the nature of the sugar to an
alcohol.
Although, insulin levels change minimally, the body still recognizes it
a "sweet" in other than pancreatic functions and it supports candida
albicans.
I suggest agave, which raises sugar levels minimally or stevia which is
VERY sweet and not recognized as "sugar" by any body function. It comes
in both a powdered and liquid form and you'll have to jiggle around
with it to determine how sweet you like it. It IS VERY SWEET.
The above is only a suggestion and not to be used in lieu of
traditional medical advice.
Shen


On Jan 25, 1:10 am, wrote:
> "Steven Dodd" > wrote:
> > Well, the only real choices it seems is real sweetener (granulated
> > sugar or liquid in forms of syrups or honey) and artificial (whatever
> > the names for the pink, blue and yellow packets of sugar at restaurants
> > are). You said you're not interested in artificial sweetener, so the
> > only kind I can think of is the kind with calories.
>
> > On Jan 24, 11:36 pm, "alex" > wrote:
> > > I drink a lot of tea and need to sweeten with sugar.
>
> > > I am looking to eliminate sugar from my diet but am not interested in
> > > an artificial sweetener. Anyone else found a fully safe sweetener to
> > > use.I have diabetes, so I try to avoid sugar, although, if I have a sore
> throat, I will put honey, whiskey and lemon in my tea. Other than that, I
> don't put anything in my tea except tea and hot water.
>
> Splenda, the stuff in the yellow packet, is made from sugar, and is
> completely safe for me. I cook with it and put it in my coffee.
>
> --
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