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12-16-2004, 10:34 AM
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#1 (permalink)
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I tried using Splenda for baking as a sugar substitute in my holiday pies to lighten them up a little bit, and it works great. I have tried pumpkin, apple, and mincemeat, and I can tell no difference in flavor. Splenda for baking is actually a blend of half Splenda and half sugar. Next, I'm going to try straight Splenda, and I'll let you know how that goes. One caveat...even with the sugar substitutes, the pies can pack quite punch calorie-wise. One-eighth of a 9-inch pumpkin has about 273 calories and mincemeat has over 600--so you still have to eat sparingly.
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01-13-2005, 07:08 PM
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#2 (permalink)
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Hi Jana,
Have you tried using Fructose instead of Sugar or Splenda or Splenda for cooking? I'm new and I'm from Australia where we don't tend to have as many diet products as there are in the US. On top of that I'm Sports Science trained and have a keen interest in food quality.
The idea behind the fructose is that I believe it's kinder to your body. You still get the usual 4 and a bit calories per gram, but you don't get left with a craving for more sweetness which I believe both the Splenda and Sugar leave you with - something to think about.
Good on you for also posting the "moderation" note, too. I think people have to get over the idea that if they eat "diet" food they can eat whatever amounts they like with no consequences - it just isn't true, although that is what a lot of the industry advertising would have you believe. Bottom line is: incorporate whole foods as much as possible in your diet and eat the processed treat food as treat food, not every day food.
Cheers!
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01-17-2005, 09:09 PM
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#3 (permalink)
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Hey Jana,
I've been doing some more reading and really need to correct myself for your benefit and anyone else out there who read my post.....feel like SUCH an Idiot!.... Yes: Fructose is 'more natural' given that it's what nature provides for you in fruit and honey and is therefore what our bodies are built to digest. Yes, it is sweeter than Sucrose or common table sugar which is a half/half combination of glucose and fructose and so supposedly you would think that for the same sweetness you could use less and therefore have less calories for the same sweetness.
Here's the drum:
1. Fructose is only sweeter in it's 5-ring form and when you add heat to it (as you do in cooking) it is transformed to it's 6 ring form which is only as sweet as table sugar.
2. Your body uses glucose for energy. All other sugars must be converted
3. EXCESS Fructose (in comparison with your body's daily needs - which by the way is not very much) is more readily converted to fat in the bloodstream than other sugars and it has been hypothesized that the excess sugar/fructose intake in our diets is a large factor in the increase in artherosclerosis / CARDIO VASCULAR DISEASE.
4. BEWARE High Fructose Corn Syrup - it's replacing sucrose as an ingredient in food manufacturing and it is what it says it is: HIGH FRUCTOSE.
Now as for the health issues with sugar substitutes and eating lots of them, I don't know yet - perhaps the only solution is to just get over our 'sweet teeth' and eat what nature intended.
Anyhoo - if you want more info on this: the research paper I read can be found at Biomed - Carbohydrate metabolism
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02-23-2005, 12:33 PM
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#4 (permalink)
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Either use harmful sugar or all natural Stevia. There is a huge controversy on Stevia. It is all natural and can possible offset the economic balance on sugar, Splenda, Aspartame, Saccarin market if the public finds out about it. The FDA knows this and is trying very hard to keep people ignorant. You can only get it at health food stores in the US under the "Dietary Supplement" category and prohibited to be sold under "sugar substitute" label. It is all natural and about 40 times sweeter (if memory serves me right) than sugar with it's own beneficial properties. I would encourage everyone to do a little research on it. It is an eye opener !!!
Quote:
Originally posted by krissi@Jan 13 2005, 08:08 PM
Hi Jana,
Have you tried using Fructose instead of Sugar or Splenda or Splenda for cooking? I'm new and I'm from Australia where we don't tend to have as many diet products as there are in the US. On top of that I'm Sports Science trained and have a keen interest in food quality.
The idea behind the fructose is that I believe it's kinder to your body. You still get the usual 4 and a bit calories per gram, but you don't get left with a craving for more sweetness which I believe both the Splenda and Sugar leave you with - something to think about.
Good on you for also posting the "moderation" note, too. I think people have to get over the idea that if they eat "diet" food they can eat whatever amounts they like with no consequences - it just isn't true, although that is what a lot of the industry advertising would have you believe. Bottom line is: incorporate whole foods as much as possible in your diet and eat the processed treat food as treat food, not every day food.
Cheers!
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03-25-2005, 12:17 PM
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#5 (permalink)
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If your choices are fructose or sucrose, I'd stick to sucrose instead of fructose, unless you are diabetic. Here is an article describing the biochemical interactions of fructose in the body and how it stimulates fat synthesis. It's a peer reviewed journal, so probably reliable. If you can wade through all the jargon, it's an interesting read.
Fructose, insulin resistance, and metabolic dyslipidemia
Heather Basciano, Lisa Federico, and Khosrow Adeli
Nutr Metab (Lond). 2005; 2: 5. doi: 10.1186/1743-7075-2-5. Published online 2005 February 21.
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04-27-2005, 05:51 PM
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#6 (permalink)
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I use splenda when I make my recipes, and the stuff tastes the same - great! I was at Cotsco a while ago and picked up a book that was all recipes you could use splenda in - some of them are very, very yummy!
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05-09-2005, 03:10 PM
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#7 (permalink)
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Just a note, my husband decided to use my splenda and about two hours later he said that it made his heart fludder. I thought he was crazy. When I went to Cancun a couple of weeks ago I forgot to take my splenda so I just did not use any or very little sugar that whole week. When I came home I used it and you won't believe my heart was fluddering. I just really did not pay attention to what was going on. It did more fluddering at night than in the day. Last January a co-worker went to the hospital because her heart was fluddering and she uses splenda.
Has any one else had this experience?
Cyn
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06-15-2005, 11:31 PM
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#8 (permalink)
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Quote:
Originally posted by Jana@Dec 16 2004, 05:34 PM
I tried using Splenda for baking as a sugar substitute in my holiday pies to lighten them up a little bit, and it works great. I have tried pumpkin, apple, and mincemeat, and I can tell no difference in flavor. Splenda for baking is actually a blend of half Splenda and half sugar. Next, I'm going to try straight Splenda, and I'll let you know how that goes. One caveat...even with the sugar substitutes, the pies can pack quite punch calorie-wise. One-eighth of a 9-inch pumpkin has about 273 calories and mincemeat has over 600--so you still have to eat sparingly.
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Do you need to reduce the amount you use? Or is it the same measurement as you would use for sugar?
I think I might try this........baked goods are one of my sins. I've always been a bit leary of substitutes for things, and as a norm I hate sweeteners!
Thanks for the tip! |
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11-15-2005, 08:28 AM
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#9 (permalink)
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Join Date: Nov 2005
Location: UK
Posts: 5
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splenda is one of my faves! i acually prefer it in coffee! i baked a non-fat eves puding the other day, i added splenda to my apples when i stewed them and to my cake mix for the top and it ca,e out great.
i used about 12tbsp instead of 4 oz and i think thts about right.
also LOVELY on strawberries... low(ish) fat desert btw is merignue nest (no added sugar) strawberried and low fat strawberry yoghurt wprinkles with a little splenda its delish!
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