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HOW SWEET IT IS: Comments on low calorie sweetners in today’s Washington Post Health Section
By robyn | May 6, 2008
In today’s Post Health Section, the wonderful Sally Squires lays out the what and whys of low calorie sweetners and what is best to use. Her bottom line comments that sucralose( Splenda, as we know it) is probably the better one to use was very spot on. So far the safety studies come up pretty clean and it takes most like sugar ( that’s because it is made from sugar)
Although I specialize in diabetic cooking, I don’t heavily rely on low calorie sweetners and would prefer my clients get used to the taste of no sugar or use very small amounts of the real thing. But there are those times when a quantity of sugar is needed for baking and only a low calorie sweetener would work for such a population.
Let me know what you think? If you have diabetes, what do you use? Even if you don’t, let me know how have successfully gotten off the “sugar track”.
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May 6th, 2008 at 7:40 pm
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