[Diabetes-Talk] Cooking with Stevia or Splinda

[Bridgit Kuenning-Pollpeter]

Splenda is not really healthy. It's a sugar substitute and primarily made up
of chemicals that are being linked to cancer and other health issues. Stevia
is better and actually from a natural source though broke down. Personally,
I don't use sugar subs of any kind. I use raw sugar if necessary but tend to
avoid cooking with much sugar in general. But you can find recipes with
directions for sugar alternatives. Just do a Google search, grin.

Bridgit

-----Original Message-----
From: Diabetes-Talk <diabetes-talk-bounces at nfbnet.org> On Behalf Of Terri
Stimmel via Diabetes-Talk
Sent: Thursday, January 30, 2020 3:53 PM
To: Diabetes Talk for the Blind <diabetes-talk at nfbnet.org>
Cc: Terri Stimmel <icecreamlover76 at outlook.com>
Subject: [Diabetes-Talk] Cooking with Stevia or Splinda

Hello everyone,


Does anyone here cook, or bake using either Stevia, or Splinda?

If so, what sorts of stuff do you fix?

And how do you know how much of the Stevia, or Splinda to use, instead of
the regular sugar?

Also, where can I find recipes where I can use either Stevia, or Splinda?


I apologize for all the questions. But I am still working hard to eat
better. I am not having much luck. It is still a work in progress. But I am
still working hard at it.


Thank you for any thoughts and advice.


Terri

_______________________________________________
Diabetes-Talk mailing list
Diabetes-Talk at nfbnet.org
http://nfbnet.org/mailman/listinfo/diabetes-talk_nfbnet.org
To unsubscribe, change your list options or get your account info for
Diabetes-Talk:
http://nfbnet.org/mailman/options/diabetes-talk_nfbnet.org/bkpollpeter%40gma
il.com