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Message: <blockquote data-quote="LucySW" data-source="post: 812861" data-attributes="member: 113749">Hi guys, birthday cake time has come around again. What to use for mine? I'd like to use Splenda, but here in Denmark you can't get it. Unless and until I order it from Amazon, all they have here is a mysterious-looking mix of 50% erythritol and 50% inulin. Inulin is a chicory-derived plant fibre; erythritol is a polyol, and supposedly not digested. There's also a chocolate on sale here with the same mix of inulin (fibre) and erythritol (polyols). Called NellieDellies. Are these safe? Or are these a non-diabetic's idea of what is okay for us to eat? From googling, it seems polyols may be bad for some people, and to be eaten with caution.</blockquote>

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