I heard that you can substitute the same amount of Splenda for sugar in any recipe and you shouldn't be able to tell the difference. Is this true? Any good or bad experiences?
2006-11-13 06:37:09 · 15 answers · asked by renee 5 in Food & Drink ➔ Cooking & Recipes
I asked my mom the same thing...my brother is diabetic (type2). She said if a recipe calls for a cup of sugar, to use 1/2 Splenda, 1/2 sugar or even 3/4 cup of Splenda and 1/4 cup of sugar.
2006-11-13 11:57:52 · answer #1 · answered by Anonymous · 0⤊ 0⤋
Some people have never used or even researched splenda. I use splenda for my low carb diet. It is made from the sugar cane plant and is not a chemical. So no need to be afraid of getting cancer from it. You can get the big boxes and use it just like you do regular sugar. A lot of foods in the grocery store are using splenda instead of sugar to sweeten foods. I love the Mt. Olive gherkins that are sweetened with Splenda. Give it a try and taste for yourself.
2006-11-13 09:16:52 · answer #2 · answered by craftwave 1 · 0⤊ 0⤋
You don't use the same amount, there is a conversion chart on the Splenda packet. I have never used Splenda, but I have used Equal and I didn't notice the difference but at the same token, I use Equal in my coffee and tea so I am used to the taste of it.
2006-11-13 06:43:28 · answer #3 · answered by Anonymous · 0⤊ 0⤋
I have not baked with Splenda yet... But I can tell you that I don't buy any regular sugar anymore and I have not noticed a difference between regular sugar and Splenda in my daily use.
2006-11-13 06:43:04 · answer #4 · answered by wanna_help_u 5 · 0⤊ 0⤋
between sugar or splenda, I recommend sugar fairly. ninety 9% of splenda is maltodextrin and dextrose, that are sugars with glycemic indexes of 100 or extra, which I understand is a lot larger than common sugar. the different ingredient is sucralose, which has similarities and interior an similar type as DDT, Agent Orange, and mustard gas. It replaced into initially developed to be an insecticide. BTW, splenda has 4 energy in step with packet, not plenty, besides the undeniable fact that it is not calore-loose. i recognize you're saying you don't love stevia, and that i do not recognize which kind you tried, yet purely recognize that stevia manufacturers do not flavor an similar as they don't look created equivalent. purely sayin.'
2016-11-29 02:42:31 · answer #5 · answered by ? 4 · 0⤊ 0⤋
Splenda will give you Cancer.. there is nothing wrong with pure sugar.. it's Natural and our bodies need a little natural sugar everyday. Avoid all products that are Chemical based, such as: Corn Syrup, Splenda, Guar Gum, etc. Our bodies are not made to take and break down these harmful chemicals and substitutes.. instead out bodies store them(becoming fat cells, bty: that never go away) or as our bodies attempt to break them down, release more of our natural acids and chemicals therefore hurting out gull bladders, liver kidneys and stomach.. our colons pay the price too, cancer.
2006-11-13 07:20:09 · answer #6 · answered by Wicked 2 · 0⤊ 0⤋
I have used Splenda in baking and it works fine - refer to the conversion chart on the splenda package. Unfortunately, it does not work for making sauces. I tried to use it when making a berry sauce for crepes and it was horrible! Tasted like nutrasweet.
2006-11-13 07:11:14 · answer #7 · answered by Shelby 2 · 0⤊ 0⤋
Yes, Splenda works well in baked goods or other recipes. Be sure you are using the "measure for measure" kind in a zipper bag, though, and not packets.
2006-11-13 07:07:55 · answer #8 · answered by Sugar Pie 7 · 0⤊ 0⤋
Not me but my Grandma likes Splenda in her water. She drinks it like that. Don't ask me why. Splenda could be good to use tho.
2006-11-13 06:41:49 · answer #9 · answered by Anonymous · 0⤊ 0⤋
Splenda is way sweeter than sugar--using the same amount would be overkill.
2006-11-13 06:44:11 · answer #10 · answered by retorik75 5 · 0⤊ 0⤋