Kitchen

[SaggingGal]

Does anyone have personal experience using Splenda? I have read it can cause health problems like heart palpitations and metabolic disorders. I want to try some of the low fat low sugar cookbooks presented but want to be safe.

[gonnab]

Use a plant-based sweetener instead of Splenda - something like Truvia, Stevia, or Raw Monk

[Poodlepet2]

I read a lot of diabetic magazines and quite a few people report Splenda actually increases their blood glucose!!! It's not the health food that it's made out to be. In addition to the products Gonnab mentioned, I'm hearing many good things about coconut palm sugar and brown rice syrup....yes, these are still sugars, but allegedly, they have a low glycemic index. How true this is, I don't know....

I have a few of Marlene Koch's cook books-and you can certainly swap out some ingredients, but I think she over uses Splenda and there are many Registered Dieticions that are viewing any artificial sweetener with caution.

Poodlepet

[KYToby]

Please do not listen to people who have no scientific or objective knowledge of the subject. For some reason, a lot of people on the internet seem to think they know more than actual experts. Try it. If you like it, great; if you find you do not like it, then search for something else.

Marlene Koch has a couple of Splenda cookbooks on the market, and the books she sells on QVC (Eat What You Love) utilize it. For me, it works quite well; and is my favorite sugar substitute.

[lovesrecess]

was wondering about Marlene Koch's new cookbook that is on advance order......after reading reviews, I won't order it because it is touted as having low sodium, low sugar....but reviews indicate she uses canned soup in many recipes.....there is more sodium in canned soups than almost anything else....so the recipes can't be very low sodium...and I don't use Splenda at all....Truvia tastes better and is plant-based.

[Marge]

I used to use Splenda and never had a problem. But switched to Truvia about a year ago. I like it a lot better - no after taste. Also Truvia comes in a large bag for baking/cooking. It's a one to one substitute for regular sugar so no math necessary! I've baked cakes, cookies, cobblers and had no problems. Everything came out great.

[gonnab]

KYTOBY - please do not infer that I don't know what I'm talking about. If you like Splenda, and want to use it - go ahead but don't suggest that those of use who don't use it, don't know what we are talking about.

As to Marlene Koch's cookbooks, she has some great recipes but her use of canned soups negate her claims to low-sodium, low-sugar. Even those products labeled as low-sodium are often higher that medically approved for diabetics and heart patients.

[Kachina624]

I use Splenda and like it. It's an artificial sweetener that doesn't break down when heated. I make ice cream out of a pint of plain yogurt, about 2/3 C Splenda and fresh fruit. It's my favorite summer dessert and has few calories.

[glmama]

I have used Splenda to bake with on very rare occasions. I actually have the first Eat More of What You Love cookbook and there are lots of baked goods in there that rely on Splenda. From what I've heard, her subsequent books don't rely so heavily on this. I try to use it sparingly. For instance, I was at a local coffee shop this morning and Splenda was there and I used it. I also have it at home, but don't necessarily use it in my coffee every day. I've really gotten to love Agave in my tea, primarily, but also my coffee. A tiny bit goes a long way. There are many who believe that Splenda and other artificial sweeteners are the devil. For me personally, using it sparingly is okay. But I wouldn't buy another cookbook or gravitate to a recipe that calls for using it in place of sugar.

[Scorpios]

I use it sparingly, maybe 2 packets per day; never as a complete replacement for sugar in a recipe that would maybe call for a cup. I like it for the things I do use it in, such as a sweetner for some salad dressings or in a cup of herbal tea, but that the extent of what I do with it.