By Jill Melton, M.S., R.D.; Photographer: Scott Little
With more than 10,000 reduced-calorie food products on the market, cookies, cakes, and soft drinks may fit your diabetes eating plan better than ever. And if that's not enough, you'll also find an array of sugar substitutes and sugar-substitute blends you can use in cooking and baking.
How big a role should these sugar substitutes play in your diet? What do they cost? Can you use them to bake a great cake?
While it's good to know you have sweet alternatives to sugar, figuring out how to use them can be complicated. That's where our Test Kitchen stepped in to help.
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I agree that the sugar substitutes shown above are actually bad for a person's health and when there are so many healthy alternatives such as stevia, agave nectar and the like, why is your magazine promoting the "main stream" unhealthy ones?
8/12/2010 02:04:02 PM Report AbuseHow much formaldahyde doe splenda have in it. Thanks
6/13/2010 02:20:42 PM Report Abusewhatdo you substituate for light Karo syrup
12/1/2009 03:31:46 PM Report AbuseFrom the editors of Diabetic Living: Artificial or no-calorie sweeteners have been approved by the government and are deemed safe for use in our food supply. They provide one way for people with diabetes to significantly reduce calorie and carbohydrate intake, which can ultimately impact weight and blood glucose control. If you prefer to avoid such sweeteners, your choice is respected.
11/12/2009 07:42:15 AM Report AbuseI have a health restaurant that serves foods for Diabetics. I would never never use the sweetners I see listed. Please chek it out. I use the natural products like Chicolin this I mixed with stevia,I have cook books on it and Agave nectar This products are safe. The others are actually dangerous to your health
11/4/2009 11:17:15 AM Report AbuseI ordered the magazine through the current winter edition's mail form.
11/2/2009 05:24:03 PM Report Abuse