Are artificial sweetners worse than plain white sugar?

jknight001
jknight001 Posts: 745 Member
in Food and Nutrition
I have been baking with crystallized fructose but it looks like that is not very good for us so I am trying to decide what I can switch to next for baking? I am wondering, since I don't bake all that often, if I should just use white sugar since it would be better than an artificial sweeter or are there better options out there?

Replies

  • socajam
    socajam Posts: 2,530 Member
    I have been baking with crystallized fructose but it looks like that is not very good for us so I am trying to decide what I can switch to next for baking? I am wondering, since I don't bake all that often, if I should just use white sugar since it would be better than an artificial sweeter or are there better options out there?


    How about brown sugar?
  • ninerbuff
    ninerbuff Posts: 49,030 Member
    I have been baking with crystallized fructose but it looks like that is not very good for us so I am trying to decide what I can switch to next for baking? I am wondering, since I don't bake all that often, if I should just use white sugar since it would be better than an artificial sweeter or are there better options out there?


    How about brown sugar?
    No difference nutritionally when comparing brown/white sugar.

    To OP just use some sugar...................don't overkill.

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  • LAW_714
    LAW_714 Posts: 258
    White sugar is refined and washed/bleached so that everything is removed but the sugar crystal, making it white. (confectioner's sugar is white sugar that has been ground into an even more fine powder).

    Brown sugar is white sugar with molasses added back to it.

    Molasses is basically condensed unrefined sugar in liquid form.

    Less refined sugar in crystal form is "raw" or turbinado sugar. (which has a slightly more 'molasses' flavor than white.)

    They're all basically sugar, though there are some differences in flavor due to how condensed to pure sugar crystal it is.

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