- Messages
- 103
Loads of the low carb recipes in here and in the cook book I just bought seem to say that Splenda is "the" substitute for sugar - my first reaction was that it was so much more expensive but that if it enabled me to re-introduce some things that I like eating (have a nice recipe for courgette cake I am about to try) it was worth the extra cost.
However I have been coming across a lot of sites on the web warning people against splenda and suggesting that some of the claims about it are achieved because of loopholes in legislation rather than it actually being low calorie/carbohydrate. Of course I know that for almost everything that we ever eat there will be a web page somewhere warning about the dangers but I wondered what other people feel. A lot of these sites reccomend stevia but seem to suggest that cooking with this is not as easy as splenda - also if I felt splenda was a high price - stevia seems like liquid gold!
I try and use common sense - alcahol for example is poisen but only when consumed in large amounts, my concern with Splenda is the same as with Aspertame, that you have no idea how much you are consuming in bought products and even if you did how much is safe?
Yesterday I enjoyed low carb pancakes (yes cooked using splenda) together with some delicious low cal/carb maple syrup my son brought back from the US (havent spoilt things by looking at the ingredients yet :roll: ) - it was like someone had opened a door in my depressing diet of meat, fish, green veg and peanuts - Now I am left wondering if I should slam the door shut again.
Before anyone tells me my body will adjust to the changed diet - no it wont - I gave up smoking 22 years ago, no one around me smokes, and yet hardly a day goes by without me wishing I could light up again.
However I have been coming across a lot of sites on the web warning people against splenda and suggesting that some of the claims about it are achieved because of loopholes in legislation rather than it actually being low calorie/carbohydrate. Of course I know that for almost everything that we ever eat there will be a web page somewhere warning about the dangers but I wondered what other people feel. A lot of these sites reccomend stevia but seem to suggest that cooking with this is not as easy as splenda - also if I felt splenda was a high price - stevia seems like liquid gold!
I try and use common sense - alcahol for example is poisen but only when consumed in large amounts, my concern with Splenda is the same as with Aspertame, that you have no idea how much you are consuming in bought products and even if you did how much is safe?
Yesterday I enjoyed low carb pancakes (yes cooked using splenda) together with some delicious low cal/carb maple syrup my son brought back from the US (havent spoilt things by looking at the ingredients yet :roll: ) - it was like someone had opened a door in my depressing diet of meat, fish, green veg and peanuts - Now I am left wondering if I should slam the door shut again.
Before anyone tells me my body will adjust to the changed diet - no it wont - I gave up smoking 22 years ago, no one around me smokes, and yet hardly a day goes by without me wishing I could light up again.