Member Comments for the Article:

Sweet Swaps: Baking with Sugar Substitutes

How to Lighten Up Your Favorite Treats

21 Comments



  • If I'm going to splurge on empty calories like baked goods, I want full fat and real sugar.
    Splenda, Stevia, Truvia are all off the table for me; I love some hilarious earth-shattering flatulence as much as the next guy, but the debilitating abdominal cramps I can do without.

    I put Equal in my morning coffee, and I drink a nice icy cold can of Diet Coke in the afternoon because it keeps me from snacking. - 4/22/2015 9:10:56 AM
  • I used Truvia in some homemade applesauce last year. It was HORRIBLE! Such a bitter aftertaste. I ended up throwing it away. I don't know if I would try an artifical sweetener again for it. I might just have to portion smaller. - 3/11/2015 6:39:51 PM
  • I just don't understand why this "healthy" website keeps advocating the use of artificial sweeteners. Artificial sweeteners are much worse for us than actual sugar. I don't get it and I am losing faith in the credibility of SP. Its very disappointing. - 2/10/2015 12:17:43 PM
  • [citation needed] re: harder to quit sugar than cocaine.
    ---
    But really, I like Truvia a lot because I feel like it has a nice granular texture, although why that matters when I'm dissolving it in my coffee is beyond me. I just do! - 9/27/2014 9:02:29 PM
  • Guys, remember that this is just here to provide information. No one is making you use more or artificial sugar. Some people have problems with artificial sugar. They know this article doesn't apply to them, so no need to play food police for them.
    If you have doubts, ask your doctor, do more research. This article is to provide some information on different sweeteners, that's it. If you want to know if these are ok for you, you'll do the research.

    Sure, share your opinion, but remember that not everyone is against artificial sweeteners. Not everyone has a medical condition that is effected by them, not everyone is sensitive to them. For some people, who maybe like their occasional treat to still be a lower calorie treat, or use a packet of stevia in their coffee, or whatever, it's a helpful bit of information to have. - 9/8/2014 4:20:22 PM
  • I use the Splenda brown sugar blend and like the results that I get. - 7/22/2014 5:42:09 AM
  • Be honest, it's disgusting. Either bake with real ingredients or don't waste your energy. It's not worth it if it's not real food. Just my wee opinion that many will disagree with but honestly food made with that stuff is really gross. - 5/15/2014 11:06:46 PM
  • I have used some of the sugar substitute. But since reading and listening to Doctors tell of the body reacting to them in the same way as natural sugar, I have banned them too.
    Sugar, whether natural or artificial affected our brain, our insulin, it's highly addictive.
    Getting off sugar is harder than cocaine. To me that says it all.
    I limit myself to a little honey if I just have to sweeten something.
    No sugar high in any form for me. If that means no baked goods, so be it.
    My body, my brain will thank me in the long run. - 5/9/2014 9:38:24 AM
  • Thanks for sharing - 12/25/2013 5:42:47 AM
  • I agree with Rural3. If you go by that, it means whatever have would be 600 times sweeter. Now I like sweets as much as the next guy, but, WOW, that might be pushing it LOL - 10/28/2013 2:53:45 PM
  • Never tried coconut sugar going to try it. Thanks. - 9/4/2013 9:45:01 AM
  • If splenda is 600 times sweeter than sugar: Why would you use it 1 cup of splenda for 1 cup of sugar? That just doesn't make sense - 7/24/2013 9:51:32 AM
  • I'm convinced artificial sweeteners can be dangerous, especially for diabetics. I choose to cut back on sugar consumption and never touch the artificial stuff. I like to know what I'm eating. I urge everyone to watch the documentary Sweet Misery (see it free online at http://topdocumentaryfilms.com/sweet-miser
    y-a-poisoned-world/ ) or listen to what Dr. Mercola has to say here: http://products.mercola.com/sweet-misery-D
    VD/ - 5/28/2013 9:54:00 PM
  • I have tried using Splenda in baking with mixed results; I usually blend it about half and half with regular granulated sugar (rather than paying extra for the manufacturer to blend it for me). I have been very disappointed with stevia; in even the tiniest amounts, it has a strong bitter taste like something that has been chemically tainted. (I'm not saying that it has been tainted, just that it tastes that way.) My neighbour has the same reaction to stevia, so I know it's not just me. Any suggestions or comments? - 5/28/2013 8:25:39 PM
  • CIRANDELLA
    Brava, STALEAN, for debunking the junk science! There's a lot of such mythology and foodie folklore out there; reading a post like yours is ALWAYS refreshing! - 5/28/2013 7:50:04 PM

Comment Pages (2 total)
[1]

Leave a comment


  Log in to leave a comment.