I have never used them before and while I can have sugar
I would much rather get my simple carbs from fruits.
So I am willing to start experimenting with Sugar Substitutes.
I would be very grateful on any info you can share on this subject
for mostly baking but in other types of cooking as well.
Thank You
Tom
--
Information you can trust from the diabetes experts...
Your American Diabetes Association
http://www.diabetes.org/home.jsp
My Website
http://www.gantlet.000k2.com/

"Thomas Muffaletto" > wrote in message
...
>I have never used them before and while I can have sugar
> I would much rather get my simple carbs from fruits.
> So I am willing to start experimenting with Sugar Substitutes.
> I would be very grateful on any info you can share on this subject
> for mostly baking but in other types of cooking as well.
> Thank You
> Tom

Splenda gives sweetness on the range of sugar, but, I've yet to taste
anything baked that is quite as good as the real thing. Depends on how much
you are willing to forgo in flavor. Real sugar reacts to heat and there is
more that just sweetness to the final taste.

There is anew version for baking that I've seen advertise but have not tried
it.

Edwin Pawlowski wrote:

> "Thomas Muffaletto" > wrote in message
> ...
> >I have never used them before and while I can have sugar
> > I would much rather get my simple carbs from fruits.
> > So I am willing to start experimenting with Sugar Substitutes.
> > I would be very grateful on any info you can share on this subject
> > for mostly baking but in other types of cooking as well.
> > Thank You
> > Tom
>
> Splenda gives sweetness on the range of sugar, but, I've yet to taste
> anything baked that is quite as good as the real thing. Depends on how much
> you are willing to forgo in flavor. Real sugar reacts to heat and there is
> more that just sweetness to the final taste.
> There is anew version for baking that I've seen advertise but have not tried
> it.

The new "version" is just a mix of Splenda & regular sugar. And it's expensive.
Some people like my DH can taste an aftertaste in Splenda. I don't notice this
unless using a lot, like 3 packets in a cup of coffee f'instance. It's my
choice of all time for faux sweeteners. Works nice in pickles too.
Edrena

On Sat, 08 Jan 2005 21:07:44 GMT, "Edwin Pawlowski" > wrote:

>Splenda gives sweetness on the range of sugar, but, I've yet to taste
>anything baked that is quite as good as the real thing.

I've found that I need only 1/4 - 1/3 the amount of Splenda to replace the
sugar in a recipe. I don't care for baked Splenda at all, but it's good in
cold things. OTOH, Crash likes Splenda-sweetened baked goods. Go figure.
Must be one of those cilantro or asparagus,genetic things.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

"Thomas Muffaletto" wrote in message

>I have never used them before and while I can have sugar
> I would much rather get my simple carbs from fruits.
> So I am willing to start experimenting with Sugar Substitutes.
> I would be very grateful on any info you can share on this subject
> for mostly baking but in other types of cooking as well.
> Thank You
> Tom

I've run the gamut, from Sweet and Low to Equal to Splenda and I'll take
Splenda hands down. I don't bake with it, though - I splurge and use
sugar.

Dora

"Thomas Muffaletto" > wrote in message
...
> I have never used them before and while I can have sugar
> I would much rather get my simple carbs from fruits.
> So I am willing to start experimenting with Sugar Substitutes.
> I would be very grateful on any info you can share on this subject
> for mostly baking but in other types of cooking as well.
> Thank You
> Tom
> --
> Information you can trust from the diabetes experts...
> Your American Diabetes Association
> http://www.diabetes.org/home.jsp
> My Website
> http://www.gantlet.000k2.com/

Tom,
I've tried alot of sweeteners...from Stevia to Sweet n Low and beyond. I'd
never found one I liked because they all had a nasty aftertaste, a chemical
taste or metallic taste. And if the aftertaste was tolerable, they couldn't
be used to bake.
However, I do like Splenda, and it has none of the problems I've encountered
with other sweeteners. And since you can have sugar I recommend the Splenda
baking sugar, which is a combination of sugar and Splenda. The benefit is,
you use half the amount as you would regular sugar, and it still gives you
the benefits that you can only get from sugar, such as browning.
I use Splenda for drinks, baking, desserts, etc... and I've yet to find a
reason not to like it. And no, I don't work for them, nor am I affiliated
with them in any way I just enjoy having the option of dessert without
sending my BG through the roof!

kimberly

"The Joneses" > wrote in message
...
> Edwin Pawlowski wrote:
>
> > "Thomas Muffaletto" > wrote in message
> > ...
> > >I have never used them before and while I can have sugar
> > > I would much rather get my simple carbs from fruits.
> > > So I am willing to start experimenting with Sugar Substitutes.
> > > I would be very grateful on any info you can share on this subject
> > > for mostly baking but in other types of cooking as well.
> > > Thank You
> > > Tom
> >
> > Splenda gives sweetness on the range of sugar, but, I've yet to taste
> > anything baked that is quite as good as the real thing. Depends on how
much
> > you are willing to forgo in flavor. Real sugar reacts to heat and there
is
> > more that just sweetness to the final taste.
> > There is anew version for baking that I've seen advertise but have not
tried
> > it.
>
> The new "version" is just a mix of Splenda & regular sugar. And it's
expensive.
> Some people like my DH can taste an aftertaste in Splenda. I don't notice
this
> unless using a lot, like 3 packets in a cup of coffee f'instance. It's my
> choice of all time for faux sweeteners. Works nice in pickles too.
> Edrena
>

My Dad swore he could taste an aftertaste until we gave it to him without
telling him.

kimberly

On Sat, 8 Jan 2005 16:56:05 -0800, Nexis wrote:


> I've tried alot of sweeteners...from Stevia to Sweet n Low and beyond. I'd
> never found one I liked because they all had a nasty aftertaste, a chemical
> taste or metallic taste. And if the aftertaste was tolerable, they couldn't
> be used to bake.

Saccharin (Sweet and Low) tastes bitter to me -- not just an aftertaste,
but from the beginning. It didn't taste bitter to my mother. It's a
genetic thing; there are various other foods which taste bitter to some
people but not to others.

I don't get any aftertaste from Stevia or Aspartame.

--
Dan Goodman
Journal http://www.livejournal.com/users/dsgood
Predictions and Politics http://dsgood.blogspot.com
All political parties die at last of swallowing their own lies.
John Arbuthnot (1667-1735), Scottish writer, physician.

"Edwin Pawlowski" > wrote in message
om...
>
> "Thomas Muffaletto" > wrote in message
> ...
>>I have never used them before and while I can have sugar
>> I would much rather get my simple carbs from fruits.
>> So I am willing to start experimenting with Sugar Substitutes.
>> I would be very grateful on any info you can share on this subject
>> for mostly baking but in other types of cooking as well.
>> Thank You
>> Tom
>
> Splenda gives sweetness on the range of sugar, but, I've yet to taste
> anything baked that is quite as good as the real thing. Depends on how
> much you are willing to forgo in flavor. Real sugar reacts to heat and
> there is more that just sweetness to the final taste.
>
> There is anew version for baking that I've seen advertise but have not
> tried it.

I do eat regular sugar and things I should not from time to time.
One thing I have learned to help me eat things modified to be less sugar
or less fat and that is not to think of it as it was but think of it as
something totally new.
thinking like that and some modified dishes can make you say "THAT'S GOOD
EATS".
I could not find the sugar blend splenda so bought the regular and will go
half and half.
Tom
--
Information you can trust from the diabetes experts...
Your American Diabetes Association
http://www.diabetes.org/home.jsp
My Website
http://www.gantlet.000k2.com/

/
"Nexis" > wrote in message
news:Gj%Dd.24018$CH5.15371@fed1read01...
>>
>> The new "version" is just a mix of Splenda & regular sugar. And it's
> expensive.
>> Some people like my DH can taste an aftertaste in Splenda. I don't notice
> this
>> unless using a lot, like 3 packets in a cup of coffee f'instance. It's
>> my
>> choice of all time for faux sweeteners. Works nice in pickles too.
>> Edrena
>>
>
> My Dad swore he could taste an aftertaste until we gave it to him without
> telling him.
>
> kimberly

lol what did he say when you told him?
my father still would have stock to his guns.
Tom

"Damsel" > wrote in message
...
> On Sat, 08 Jan 2005 21:07:44 GMT, "Edwin Pawlowski" > wrote:
>
>>Splenda gives sweetness on the range of sugar, but, I've yet to taste
>>anything baked that is quite as good as the real thing.
>
> I've found that I need only 1/4 - 1/3 the amount of Splenda to replace the
> sugar in a recipe. I don't care for baked Splenda at all, but it's good
> in
> cold things. OTOH, Crash likes Splenda-sweetened baked goods. Go figure.
> Must be one of those cilantro or asparagus,genetic things.
>
> Carol

I remember hearing something like that but forgot which was which.
some taste better for cooking and others are better for cold.
Tom
--
Information you can trust from the diabetes experts...
Your American Diabetes Association
http://www.diabetes.org/home.jsp
My Website
http://www.gantlet.000k2.com/

/
"limey" > wrote in message
...
>
> "Thomas Muffaletto" wrote in message
>
>>I have never used them before and while I can have sugar
>> I would much rather get my simple carbs from fruits.
>> So I am willing to start experimenting with Sugar Substitutes.
>> I would be very grateful on any info you can share on this subject
>> for mostly baking but in other types of cooking as well.
>> Thank You
>> Tom
>
> I've run the gamut, from Sweet and Low to Equal to Splenda and I'll take
> Splenda hands down. I don't bake with it, though - I splurge and use
> sugar.
>
> Dora

I will no doubt taste things the way they are meant no doubt .
but most of the time I would prefer to sweeten with fruits rather than
sugar.
Tom

>
> Tom,
> I've tried alot of sweeteners...from Stevia to Sweet n Low and beyond. I'd
> never found one I liked because they all had a nasty aftertaste, a
> chemical
> taste or metallic taste. And if the aftertaste was tolerable, they
> couldn't
> be used to bake.
> However, I do like Splenda, and it has none of the problems I've
> encountered
> with other sweeteners. And since you can have sugar I recommend the
> Splenda
> baking sugar, which is a combination of sugar and Splenda. The benefit is,
> you use half the amount as you would regular sugar, and it still gives you
> the benefits that you can only get from sugar, such as browning.
> I use Splenda for drinks, baking, desserts, etc... and I've yet to find a
> reason not to like it. And no, I don't work for them, nor am I affiliated
> with them in any way I just enjoy having the option of dessert without
> sending my BG through the roof!
>
> kimberly

I picked up some splenda and sugar tonight.
sometimes I may not use the sugar and replace it with fruit.
about Sweet N Low - does anyone actually like that stuff?
I tried it once - only once.
Tom

>
> Tom,
> I've tried alot of sweeteners...from Stevia to Sweet n Low and beyond. I'd
> never found one I liked because they all had a nasty aftertaste, a
> chemical
> taste or metallic taste. And if the aftertaste was tolerable, they
> couldn't
> be used to bake.
> However, I do like Splenda, and it has none of the problems I've
> encountered
> with other sweeteners. And since you can have sugar I recommend the
> Splenda
> baking sugar, which is a combination of sugar and Splenda. The benefit is,
> you use half the amount as you would regular sugar, and it still gives you
> the benefits that you can only get from sugar, such as browning.
> I use Splenda for drinks, baking, desserts, etc... and I've yet to find a
> reason not to like it. And no, I don't work for them, nor am I affiliated
> with them in any way I just enjoy having the option of dessert without
> sending my BG through the roof!
>
> kimberly

I picked up some splenda and sugar tonight.
sometimes I may not use the sugar and replace it with fruit.
about Sweet N Low - does anyone actually like that stuff?
I tried it once - only once.
Tom

Thomas Muffaletto wrote:

> I have never used them before and while I can have sugar
> I would much rather get my simple carbs from fruits.
> So I am willing to start experimenting with Sugar Substitutes.
> I would be very grateful on any info you can share on this subject
> for mostly baking but in other types of cooking as well.

My mother uses Splenda for baking and I have tried some of the things
she used it in. If she had not told me I would not have known. It
really surprised me because my wife uses it in her coffee and I never
could appreciate it.

On Sat, 8 Jan 2005 21:10:33 -0600, Dan Goodman > wrote:

>Saccharin (Sweet and Low) tastes bitter to me -- not just an aftertaste,
>but from the beginning. It didn't taste bitter to my mother. It's a
>genetic thing; there are various other foods which taste bitter to some
>people but not to others.

Heh ... I prefer Splenda in everything except non-alcoholic carbonated
beverages (avoiding the soda/pop/coke discussion). Diet Rite tastes like
crap to me. But diet A&W or Dr. Pepper, sweetened with Nutrasweet, makes
me a happy little camper.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Sat, 8 Jan 2005 21:10:33 -0600, Dan Goodman > wrote:

>Saccharin (Sweet and Low) tastes bitter to me -- not just an aftertaste,
>but from the beginning. It didn't taste bitter to my mother. It's a
>genetic thing; there are various other foods which taste bitter to some
>people but not to others.

Heh ... I prefer Splenda in everything except non-alcoholic carbonated
beverages (avoiding the soda/pop/coke discussion). Diet Rite tastes like
crap to me. But diet A&W or Dr. Pepper, sweetened with Nutrasweet, makes
me a happy little camper.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Sat, 8 Jan 2005 23:35:02 -0500, Thomas Muffaletto wrote:

>>
>> Tom,
>> I've tried alot of sweeteners...from Stevia to Sweet n Low and beyond. I'd
>> never found one I liked because they all had a nasty aftertaste, a
>> chemical
>> taste or metallic taste. And if the aftertaste was tolerable, they
>> couldn't
>> be used to bake.
>> However, I do like Splenda, and it has none of the problems I've
>> encountered
>> with other sweeteners. And since you can have sugar I recommend the
>> Splenda
>> baking sugar, which is a combination of sugar and Splenda. The benefit is,
>> you use half the amount as you would regular sugar, and it still gives you
>> the benefits that you can only get from sugar, such as browning.
>> I use Splenda for drinks, baking, desserts, etc... and I've yet to find a
>> reason not to like it. And no, I don't work for them, nor am I affiliated
>> with them in any way I just enjoy having the option of dessert without
>> sending my BG through the roof!
>>
>> kimberly
>
> I picked up some splenda and sugar tonight.
> sometimes I may not use the sugar and replace it with fruit.
> about Sweet N Low - does anyone actually like that stuff?
> I tried it once - only once.

Yes, some people like it.

In my experience, it tastes okay if you add enough sugar.


--
Dan Goodman
Journal http://www.livejournal.com/users/dsgood
Predictions and Politics http://dsgood.blogspot.com
All political parties die at last of swallowing their own lies.
John Arbuthnot (1667-1735), Scottish writer, physician.

Thomas Muffaletto wrote:
>
> I have never used them before and while I can have sugar
> I would much rather get my simple carbs from fruits.
> So I am willing to start experimenting with Sugar Substitutes.
> I would be very grateful on any info you can share on this subject
> for mostly baking but in other types of cooking as well.
> Thank You
> Tom
> --
> Information you can trust from the diabetes experts...
> Your American Diabetes Association
> http://www.diabetes.org/home.jsp
> My Website
> http://www.gantlet.000k2.com/

Splenda is pretty good, but it is even better if you add a tiny
amount of some other sweetener, like stevia. I discovered this
when I made stewed rhubarb. It tasted quite "flat" without the
stevia. You can also try things like Diabetisweet (which comes in
white and brown forms and is supposed to cook like sugar--at my
store it is in the pharmacy section), maltitol (which is somewhat
controversial and which can also cause gastric distress, so go
lightly at first!), erythritol (which some folks say has a cool
taste, which I have not noticed--BUT it can remain rather grainy),
xylitol (which I only remember hearing has a cool taste, otherwise
don't know the pros and cons), etc. There are also various
sugar-free syrups (Da Vinci is a popular brand), SF maple syrups,
and even a SF honey, all of which you can experiment with. Some
of the good bakers on my lists advocate using maltitol and have
had great success with it, and they say you can build up your
tolerence to it, but I've been rather skittish about it since my
own bout with gastric success...........
--
Jean B.

Thomas Muffaletto wrote:
>
> I have never used them before and while I can have sugar
> I would much rather get my simple carbs from fruits.
> So I am willing to start experimenting with Sugar Substitutes.
> I would be very grateful on any info you can share on this subject
> for mostly baking but in other types of cooking as well.
> Thank You
> Tom
> --
> Information you can trust from the diabetes experts...
> Your American Diabetes Association
> http://www.diabetes.org/home.jsp
> My Website
> http://www.gantlet.000k2.com/

Splenda is pretty good, but it is even better if you add a tiny
amount of some other sweetener, like stevia. I discovered this
when I made stewed rhubarb. It tasted quite "flat" without the
stevia. You can also try things like Diabetisweet (which comes in
white and brown forms and is supposed to cook like sugar--at my
store it is in the pharmacy section), maltitol (which is somewhat
controversial and which can also cause gastric distress, so go
lightly at first!), erythritol (which some folks say has a cool
taste, which I have not noticed--BUT it can remain rather grainy),
xylitol (which I only remember hearing has a cool taste, otherwise
don't know the pros and cons), etc. There are also various
sugar-free syrups (Da Vinci is a popular brand), SF maple syrups,
and even a SF honey, all of which you can experiment with. Some
of the good bakers on my lists advocate using maltitol and have
had great success with it, and they say you can build up your
tolerence to it, but I've been rather skittish about it since my
own bout with gastric success...........
--
Jean B.

On Sun, 09 Jan 2005 13:26:33 -0500, "Jean B." > wrote:

>There are also various
>sugar-free syrups (Da Vinci is a popular brand), SF maple syrups,
>and even a SF honey, all of which you can experiment with.

I can vouch for DaVinci sugar-free syrups. I use them primarily to flavor
plain, unsweetened yogurt (Dannon).

>Some
>of the good bakers on my lists advocate using maltitol and have
>had great success with it, and they say you can build up your
>tolerence to it, but I've been rather skittish about it since my
>own bout with gastric success...........

Gastric distress aside, many people (myself included) experience a raise in
blood sugar from maltitol, not quite as bad as sugar, but significant
nonetheless.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Sun, 09 Jan 2005 13:26:33 -0500, "Jean B." > wrote:

>There are also various
>sugar-free syrups (Da Vinci is a popular brand), SF maple syrups,
>and even a SF honey, all of which you can experiment with.

I can vouch for DaVinci sugar-free syrups. I use them primarily to flavor
plain, unsweetened yogurt (Dannon).

>Some
>of the good bakers on my lists advocate using maltitol and have
>had great success with it, and they say you can build up your
>tolerence to it, but I've been rather skittish about it since my
>own bout with gastric success...........

Gastric distress aside, many people (myself included) experience a raise in
blood sugar from maltitol, not quite as bad as sugar, but significant
nonetheless.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

.. Some
> of the good bakers on my lists advocate using maltitol and have
> had great success with it, and they say you can build up your
> tolerence to it, but I've been rather skittish about it since my
> own bout with gastric success...........
> --
> Jean B.

lol so that is what did it to me last night.
I had a chocolate bar made with maltitol.
I will just sleep in the living room next time I have it.
when it comes to artificial sweeteners I must admit
I am a little worried about over doing it.
What I think I will do is not stick to anyone
but perhaps switch up with them.
Tom

.. Some
> of the good bakers on my lists advocate using maltitol and have
> had great success with it, and they say you can build up your
> tolerence to it, but I've been rather skittish about it since my
> own bout with gastric success...........
> --
> Jean B.

lol so that is what did it to me last night.
I had a chocolate bar made with maltitol.
I will just sleep in the living room next time I have it.
when it comes to artificial sweeteners I must admit
I am a little worried about over doing it.
What I think I will do is not stick to anyone
but perhaps switch up with them.
Tom

"Damsel" > wrote in message
...
> Gastric distress aside, many people (myself included) experience a raise
> in
> blood sugar from maltitol, not quite as bad as sugar, but significant
> nonetheless.
>
> Carol

Are you also diabetic?
I will take a blood test next time I use maltitol.
Tom

"Damsel" > wrote in message
...
> Gastric distress aside, many people (myself included) experience a raise
> in
> blood sugar from maltitol, not quite as bad as sugar, but significant
> nonetheless.
>
> Carol

Are you also diabetic?
I will take a blood test next time I use maltitol.
Tom

On Mon, 10 Jan 2005 12:53:40 -0500, "Thomas Muffaletto"
> wrote:

>"Damsel" > wrote in message
.. .
>> Gastric distress aside, many people (myself included) experience a raise
>> in blood sugar from maltitol, not quite as bad as sugar, but significant
>> nonetheless.
>
>Are you also diabetic?
>I will take a blood test next time I use maltitol.

Yup, I'm diabetic. If I remember right, one of those tiny chocolate bars
(Delite?), made my blood sugar soar at least 30 points. Gradually,
Splenda-sweetened candies are coming out.

Best wishes,
Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Damsel wrote:
>
> Yup, I'm diabetic. If I remember right, one of those tiny chocolate bars
> (Delite?), made my blood sugar soar at least 30 points. Gradually,
> Splenda-sweetened candies are coming out.
>
> Best wishes,
> Carol

Carol, have you tried the ones sweetened with erythritol yet?
They are the best, IMHO. And NO gastric distress (not that
Splenda cause it).
--
Jean B.

On Mon, 10 Jan 2005 20:29:50 -0500, "Jean B." > wrote:

>Damsel wrote:
>>
>> Yup, I'm diabetic. If I remember right, one of those tiny chocolate bars
>> (Delite?), made my blood sugar soar at least 30 points. Gradually,
>> Splenda-sweetened candies are coming out.
>>
>> Best wishes,
>> Carol
>
>Carol, have you tried the ones sweetened with erythritol yet?
>They are the best, IMHO. And NO gastric distress (not that
>Splenda cause it).

No, Jean, I haven't given any of that a try. I generally only get hard
candy now, and that's just because one or more of my medications causes dry
mouth. I literally have to sleep with a piece of hard candy in my mouth!

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_