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Spleanda!! Love that stuff. MaryB |
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| | | From: -SAN. | Sent: 8/3/2004 7:45 AM |
I use Splenda, just the way I used to use sugar. In my coffee (that fizz is kind of annoying, lol), in iced and hot tea, on grapefruit, even a tablespoon in tomato sauce to take out the bitterness when I'm making sauce... I use both the bulk and the packets.... the packets are sweeter tasting. I use Splenda when baking, and measure just as I would sugar. I tell you, to my mind it is a miracle product. I even serve it to my husband and other family members, and they cannot taste the difference whatsoever. I've tried Aspartame, and will occasionally have a diet pop sweetened with that, but too much of it upsets my stomach, and I would NEVER use it for baking or cooking... I'm grateful every day that Splenda was invented, and that it doesn't affect me. Some people cannot tolerate it, but I think that is fairly rare... A note about Stevia....it is expensive, true, but it's much much sweeter than sugar, so a teeny bit goes a long way when you're using the liquid form... for more info on it, you might want to go to the www.stevia.com website... And yes, Splenda is a lot more expensive than sugar, here where I live it's about 8 dollars for the 5 lb. bulk equalivent, and about the same for a box of 200 packets in our regular grocery store...I plan to look for it and stock up when I next go to Costco...Sis says one can get a deal on it there... |
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Splenda is still #1 in my book. |
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| | | From: Derrel | Sent: 12/4/2006 5:20 PM |
Wal-Mart has an alternative brand that is Splenda called "Altern".... It is cheaper than Splenda and is just as good! |
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| | | From: GlennK | Sent: 12/5/2006 1:53 PM |
I try to use Splenda whenever possible. Sometimes it doesn't work so well in some recipes. |
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Splenda all the way...I can't stand the after taste of the others ! |
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Actually I hate Spleda...all I can staste is the chlorine. I use equil. |
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Splenda. I just did some research on aspartame, and it looks like the talk about it being so dangerous is unfounded. However, who knows? I do drink diet coke. |
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According to the ADA, Splenda is much better than Fructose sweetener and has less calories and a small amount sweetens better than sugar or other artificial sweeteners. As far as aspertame is concerned, studies have proven it not to be dangerous for most people but there is a group with a condition where it may be deadly. I don't sweeten anything so I don't worry much. Trav |
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Splenda, splenda, splenda. This stuff has saved me. I cannot stand, equal, sugar twin, and can only tolerate sweet & low in my iced tea. Being a brand new diabetic, this is one little pleasure I can enjoy. PS: The brown sugar is good too. I like it on my oatmeal. However I still miss the toast. Great to cook/bake with. since my Hubby has been diabetic for about 3 years I have used it in cookies and it makes a great punkin pie. I love the measure for measure aspect of it. Yes it is more expensive, YES, but worth it. To have something that tastes normal. Instead of learning to use something that you do not like. It keeps me from back sliding. |
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Hi everyone - I was told to stay away from artificial sweetners, and to use Stevia. It is, I believe, made naturally and is really good. Use it on cereal and in drinks (coffee) on occasion - usually don't have coffee, but sometimes when it is cold out. Sometimes a half packet, sometimes less, sometimes more....but from the research I have done, it is the least "dangerous" of any of the artificial ones. It does not break down into anything harmful like some of the others do, according to a friend of mine who has done nutritional research for 20 years. Thanks, Doodles |
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I use Sweet and Low occasionally, but usually I use nothing and I don't drink sodas. Splenda, Stevia, and Equal don't taste sweet to me, although if I use enough Equal it will start to faintly taste "sweet" about the same time it develops a strong chemical taste. Splenda and Stevia both have a non-sweet and very strong chemical taste to me. Taste is partially genetic, and I'm one of those strong "bitter tasters," which make up around 2/3 of Northern European caucasians in the U.S., too, which might be a contributing factor. If I'm having tea, I sometimes do add a teaspoon of turbinado (unprocessed) sugar or honey to it if it's too bitter. Cody |
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