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Best sweetener

Someone with a greater knowledge of the choice of 'sweetner' that you can use when baking/making cakes will no doubt be able to help.
I do know however that there are a number of artificial sweetners that are not suited to baking as the high temperatures involved in the baking process will dramatically change many of the chemical constituencies of the sweetner (some being actually dangerous).
Aspartimine is one that comes to mind and is most certainly in this catagory, as even raising Aspartime up to body temperature is known to change the chemical composition of Aspartimeine into a toxic substance, hence the American manufacturer of this sweetner being desperate to find an alternative which can be produced at the same or lower cost.
In the meantime i'll see if I can find anything that might possibly help on the Internet..
 
Truvia is my favourite but you shouldn't be put off by the carbs on the label. 100g of Truvia contains 99g of carbs but, they are indigestible carbs so, they won't spike you.

Most indigestible carbs in sweeteners can cause some sort of gastric distriss but Truvia is probably the kindest. It is ideal for sweetening foods.
 
You can use Agave Nectar and Stevia sweetner in baking everyone though has their favorites
 
I quite like "Total Sweet" which is Xylitol, mainly because it's granulated and about the equivelent sweetness of sugar, meaning I can swop it into old receipes without to much difficulty, athough as someone else said don't eat to much at once as it can cause "digestive distress"! lol
 
My grandma always used Candarel when she made birthday cakes when I was a kid. They were always gross, but you do have to alter the amounts you use and she never did. It's the thought that counts though


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