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Old 08-05-2006, 11:02 AM   #11
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I knew that Scotty! I wonder HOW! :)

Scotty is trying to keep an old diebetic like me, around for awhile.

and now.............., get him to go on about the combining thing.

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Old 08-05-2006, 11:45 AM   #12
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I have always used sugar in my coffee, and because I drink from a large cup, I use about 3 tsp. per cup. I use sugar in my baking and cooking too. I stopped using sugar about 2 months ago and switched to Splenda. I am amazed at the amount of calories I am saving and have lost 9 lbs. in 2 months with a good balanced diet and no more sugar. Had to make a difference. I have a very sensitive "mouth" and can usually tell the difference between real sugar and the fake stuff. I can barely tell the difference with Splenda.

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Old 08-05-2006, 12:55 PM   #13
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i use splenda in my drinks but i've never used it in baking...will it make a difference in texture of cakes/biscuits? i know the taste will more or less be the same, but i'm thinking the quality of the cake will not be as good as using the natural thing. (i don't really care about calories...i always feel that compromising on taste and quality by putting in skimmed/diet versions of ingredients defeats the purpose of making something delectable, but i use the occasional splenda because of my family history of diabetes).
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Old 08-05-2006, 01:22 PM   #14
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Yeah! Splenda and baking.., A rule of thumb is if you need to make it sweet use Splenda, if you need it to help the leavener's for rising as in bread, you need sugar, Splenda for baking or Scotty's formula of sweetners.

I have it, but I can't find it right now. I am sure he will check back and let you know.

It's good to watch your sugar, but carbs in general are a bigger concern when it comes to diabetes. The sugar will spike your blood sugar and then go down quickly. The carbs first convert to sugar then dissapate more slowly. I learned this at the Endrocrinologist (diabetes specialist) I go to.

This from a guy that buys his insulin by the barrel.
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Old 08-05-2006, 01:50 PM   #15
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Splenda rocks.......I like it better than sugar.
You are not drunk if you can lie on the floor without holding on.
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Old 08-05-2006, 02:19 PM   #16
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For all of you that are worried about using splenda that would like to see an article about it, with tons of medical/scientific sources, check out this one.


you will hear alot of people say

"im worried, you dont know what it will do long term, there haven't been that many studies"

in reality there have been 113 studies done over 20 years.

read that article it has alot of good information.
3..2..1.. HUSTLE! HUSTLE!
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Old 08-06-2006, 02:43 PM   #17
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I agree, the article does have some good information and I also agree... you should read it (again).

In summary, there just isn't any data supportive of the idea that sucralose is harmful when used by humans. I'm sure the next thing I'll hear is that famous statement, "There just aren't any long-term studies in humans!" Well, unfortunately, the same can be said for just about anything.

The "long-term" studies for just about everything you ingest (if they exist to begin with) are typically no longer than a matter of a few years. Sure, if a population is followed long enough and thoroughly enough, epidemiological data can be gathered, but the power of such studies isn't always sufficient and may not be able to detect small risks.

We must also keep in mind that epidemiological data's purpose isn't to "prove" that a compound is completely harmless. In short, there's no absolute guarantee that everything you ingest each day is completely safe in the long run.
In no way does the author say that long term studies have been performed. He's saying that nothing is studied long term/nothing is guaranteed to be harmless.

Statement #7: There have hardly been any studies on sucralose.

There have been 113 studies conducted on sucralose and its hydrolyzed metabolites for over 20 years. (2-14)
Every one of them short term.

As far as the number of studies goes... within the frame of reference of a new sweetener, 113 studies is actually not that substantial of a number. For this type of man made compound, 113 is a drop in the bucket. How many studies have been conducted on saccharin?

Long term splenda use aside, this is one of the best articles I've seen on stevia. Highly enlightening. Thanks for posting it.
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Old 08-07-2006, 09:07 PM   #18
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You've got to pick your poisons. Luckily my husband and I aren't sweets lovers. But after the diabetes diagnosis I had to buy some kind of artificial sweetner and chose to go with splenda. In fact, we really are happy with our tea and coffee and such unsweetened. So I never even had any artificial sweeteners in the house. When we needed sugar (very seldom) we used real sugar. Now I keep the fake (I've always had some around for guests) and still use it so seldom that it can go bad before I use it. to me the advantage of splenda is that it has a 1:1 use so I don't have to try to figure out how much to use when I use it. I use it so little that I'll never remember how much I need otherwise.
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Old 08-09-2006, 07:18 PM   #19
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There are a lot more choices than plain old sugar and artificial sweetener. Over the years i have come across several natural, healthier alternatives to white sugar.

For sweetening tea, milkshakes, etc. i use honey - its a tasty and natural sweetener, but it's low GI unlike white sugar.
For a stronger taste, maple syrup is good, and as well as tasting great it is a source of zinc and manganese.

In baking, fructose is a great alternative: It's also low-GI, and natural as it is derived from fruit. Its also sweeter than normal sugar, so you can use less and cut down the overall calories.
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Old 08-09-2006, 07:55 PM   #20
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That sounds good Bridgett, but the diabetes team that I work with give all that a big NO, NO. It is to bad too, because I help make hundreds of gallons of maple syrup every spring, and I used to get paid in maple syrup (bummer).

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