I have Spenda in the house and use it if I want to sweeten my coffee. Otherwise I just use regular white granulated sugar in my cooking and baking and take insulin to cover it.
Josh, Ever since I was diagnosed with type 2 diabetes, I have been using Splenda in my own recipe of lemonade. I don’t drink any kind of soda drink, even the diet kind. I can’t stand the taste of Florida water and don’t drink any kind of alcoholic beverage or coffee or tea. That leaves me with milk and juice drink. The lemonade is my all around beverage and I use about twenty ounces of water with ten packets of Splenda and 1/3c. of lemon juice in one of those bottles that hold about 24 ounces of liquid. In fact, I don’t use the regular sugar in anything I eat or drink if I can help it. As far as aspartame is concern, I wouldn’t it if my life depended upon it. I learned it does raise the BG level in one’s readings. But the safest rule of thumb…everyone has to determine what works for them, and stick with it.
I agree with you about the Splenda thing. I’m a blue packet gal myself. My sister is a non diabetic and loooves splenda
I’ve been using Splenda since 1998. Taste a lot better than anything blue packet or pink packet and does not cause issues with blood sugar like the white packet stuff.
I like Splenda, it’s my favorite. Sweet and Low is pretty good too. But I prefer splenda in my tea.
How large a quantity are we talking about? One SPLENDA® packet is equivalent to two teaspoons of sugar. However, SPLENDA® does contain small amounts of maltodextrin and dextrose. A single SPLENDA® packet contains less than 1g of those two carbohydrates. I can imagine that if I use VERY large amounts of SPLENDA® packets that the carbohydrates DO become significant and WILL affect my blood sugar. But whatever I am cooking will also be very sweet. Here’s a link to the SPLENDA® sweetness chart.
http://www.splenda.com/page.jhtml?id=splenda/cookingbaking/conversionchart.inc
SPLENDA® Sugar Blend is a mixture of splenda and sugar so it WILL affect blood sugar.
I use Splenda in drinks but, not in baking. It has a metallic after-taste to me and I can’t deal with that in baked goods (not that I actually eat them often but, my family does.) All the other artificial sweeteners taste awful to me, to the point that I just can not use them.
Nay!