SP Premium
Walking Guide

Member Comments for the Article:

Sweet Swaps: Baking with Sugar Substitutes

How to Lighten Up Your Favorite Treats

128 Comments

Leave a Comment Return to Article
You really cannot swap cup for cup Splenda for sugar. Structurally your baked goods will not work with that swap. Report
thanks. Report
TOMATOCAFEGAL
Have this list handy to help when baking. Report
L_DROUIN
I am cooking more from scratch and find that often in the comments for SP recipes, more and more people are telling me how to make the recipe better for diabetics. Just tried a recipe that called for 1/3 cup of sugar so instead I added 1/3 cup of lemon juice and 2 packages of splenda. It was a comment for Cucumber vinegar salad and it is delicious. Report
Excellent article. Good need-to-know information! Report
THANKS Report
I am French and I go by the EU recommendations... Report
I don't see erythritol or xylitol listed anywhere here. Those are my go to sweeteners - not xylitol so much as erythritol! Report
The bottom line is we don't need sugar at all. What the EU knows that we don't is that their FDA or whatever they call theirs is honest and not in the pocket of the food industry Report
Great article!

For anyone concerned about the safety of artificial sweeteners, there have been NO studies in humans over decades of research that have found any type of long-term negative health effects. There have been negative effects in rats, which are a small fraction of what a human weigh, giving them thousands of times more chemicals in artificial sweeteners than a human could eat.

However, many of us notice gastrointestinal issues if we consume large quantities of artificial sweeteners, so you may still want to proceed with caution. Report
In 2016 the entire EU banned the following. What do they know that we not being made aware of?

Acesulfame K, Aspartame, Cyclamic acid and its Na and Ca salts, Saccharin and its Na, K and Ca salts, Sucralose, Neohesperidine DC, Neotame, Salt of aspartame-acesulfame, Advantame Report
Sugar does more than sweeten. I'll stick with sugar for the rare baked goods I bake. Report
INSPIRIA

Something is wrong here. If stevia is 500 times sweeter than sugar and I use 1 cup of stevia as a substitute for 1 cup of sugar as suggested - that amount of stevia will make my baked goods 500 times sweeter! Report
PLCHAPPELL
I like swerve. Report

Comment Pages (9 total)
12345 Next › Last »
Leave a comment


  Log in to leave a comment.