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Artificial Sweeteners

poshtotty

poshtotty

Well-Known Member
Messages
1,012
Type of diabetes
Type 2
Treatment type
Tablets (oral)
Hi again :)

To save me ploughing through all the threads here could someone please recommend an artificial sweetener to cook with? I've never used them before as I barely add sugar to anything, but I'm guessing the batch of this season's rhubarb I picked up in Waitrose this afternoon is going to need some. I bought Truvia and Stevia as I seem to recall seeing both brands mentioned on the forum but both seem very high in carbs. Help please?
 
HI with rhubarb,and my favourite baked potatoes,I just Wang in some brown sugar.Just think of it as being a treat!!
I've never come Accross a sweetener that tastes good.Richard
 
I've been having Waitrose rhubarb for 3 weeks now and have yet to use any sweetener at all. Double cream is enough.



Late onset T1, several auto immune issues.
Humalogmix25 twice a day, Methotrexate 25mg once per week, FolicAcid 5mg once per week, prednisolone 5mg daily, Allopurinol 300mg, Calcichew-D3 800iu, Levothyroxine 50mcg, Atenolol 50mg, Losarten 100mg, Aspirin 75mg, Nicorandil 20mg, Nitrolingual GTN spray, Metformin 2000mg, Allimemazine 10mg, Lanzoprazole 30mg, Atorvastatin 20mg, Co Codamol 8/500mg, Depo Medrone (Methylprednisolone) or double Prednisolone for 7 days in case of RA flare.
 
Recently said I thought I might give up on sweeteners, and the next day made a last-ditch attempt to make a cake using them: the cake looked nice, tasted nice-ish and not too sweet, but OMG it had a strange effect on me thereafter for the rest of the day. Felt like I was no longer part of the human race. :cyclops: Have more or less decided I will manage without both artificial and carbohydrate sweetness .... :grumpy::happy: It's only me, I know that many people are quite happy with sweeteners ....
 
I use Splenda, it's the only one for me that doesn't have an after taste, I find truvia rather strange in that it has a delayed sweetness .

I have also tried sukrin icing sugar which is expensive but makes a great buttercream, saying that I only bake at Christmas and Easter , trying to decide on this years Easter pudding
 
Hi, I use Aldi Sweetener (Maltodextrin and Sucralose) I found it the best especially for sweetening fruit and you can cook with it.
Hope this helps
 
lizdeluz said:
Recently said I thought I might give up on sweeteners, and the next day made a last-ditch attempt to make a cake using them: the cake looked nice, tasted nice-ish and not too sweet, but OMG it had a strange effect on me thereafter for the rest of the day. Felt like I was no longer part of the human race. :cyclops: Have more or less decided I will manage without both artificial and carbohydrate sweetness .... :grumpy::happy: It's only me, I know that many people are quite happy with sweeteners ....
Click to expand...

Eeek!

Convinced I'd been very, very good for almost a month, I went with @Richard 256's suggestion and treated myself to brown sugar......
 
I only use Stevia to bake with, as most powdered sweeteners (Splenda, trivia etc) add things to add bulk. Things like Maltodextrin, which is another word for sugar. I get my stevia from Holland and Barrett, and use it to make cakes and muffins. A word of caution! If you put a teaspoon of stevia into your mouth you will find it has an extremely bitter aftertaste. It is absolutely fine in baking, but you don't need much. When I make a batch of 12 muffins I use two teaspoons and that is fine.
 
How were your numbers after the rhubarb and sugar Diana?
 
Not good, @AndBreathe .... 8.5 yesterday 2 hours after THE meal, today - 7.8 fasting and remained 7.8 through the day, despite a brisk 1 hour walk at lunch time. But could also be stress related at the moment.

Thanks for asking. How are you?
 
I'm great, thanks Diana. I had a bit of a low yesterday, which is very unlike me, but absolutely fine again today.
 
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