Artificial sweetners
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There is a better option than sugar substitutes in baked goods. It's called not eating them. Put the cookie down and step away.1
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Honestly, I find the fat is contributing far more cals to my baked goods than the sugar, so I usually use the real deal. I've also found I can usually cut the sugar in a recipe by up to 25% without noticing it. A coworker who always brings in lovely treats says she uses one of the half sugar/ half sweetener blends, but I can't remember if it was stevie or splenda!0
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Troutrouter1968 wrote: »There is a better option than sugar substitutes in baked goods. It's called not eating them. Put the cookie down and step away.
Just thought I'd leave this here.....for you.......
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Awesome, SLL0
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Troutrouter1968 wrote: »There is a better option than sugar substitutes in baked goods. It's called not eating them. Put the cookie down and step away.
I disagree.
People like baked goods and they want to reduce their daily calories ( or they are diabetic and have issues with the actual sugar) - why is finding a sugar substitute you like, to reduce the calories or replace the sugar, a worse option than putting the cookie down altogether.
Others may find nothing satisfactorily replaces the sugar and just choose cookies with sugar in smaller portions.
Nothing inherently better about any option.
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It's the most effective way perhaps? I'm allergic to somethings so I just don't eat them. That mitigates your diabetes argument. Secondly, reducing calories at the cost of taste just seems silly to me. You can just eat less or like I said not eat them.0
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Well, of course if you are actually allergic you would not eat it at all - but we are not talking about allergies here.
I don't understand what you mean by ' that mitigates my diabetic argument'??
if someone is diabetic they can eat baked goods with sugar substitutes or very small portions with sugar - they don't have to step away from them altogether.
Nor do other people, unless they want to.
They can reduce their calories by using sugar substitutes or eating in smaller portions.
You can eat less or step away or find one you like with a sugar substitute
Neither approach is more effective or inherently better - not for everyone.4 -
Actually stepping away is much more effective. There is a zero gain.0
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Actually we are arguing the same point but from different directions.0
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Sugar is better than sugar substitutes. However, to me it's not worth the loss in taste. I'd rather put the cookie down and step away.
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Troutrouter1968 wrote: »Actually stepping away is much more effective. There is a zero gain.
But some people (like me!) enjoy baking and eating baked goods. There is more to health than physical health. If someone who loves to bake can find a substitute sweetener or some other way to reduce the calories and still enjoy the product, I believe there is value in that. For some people, cutting it out entirely may be the best path, but it's not necessarily the best for everyone.5 -
Then knock your socks off. For me, nothing beats real sugar
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After reading what I typed, I apologize to everyone. I was insensitive to the anti-sugar folks. I will strive to keep my comments to myself when it comes to sugar (it's the best) LOL1
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Lol, just use LESS sugar.
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Troutrouter1968 wrote: »After reading what I typed, I apologize to everyone. I was insensitive to the anti-sugar folks. I will strive to keep my comments to myself when it comes to sugar (it's the best) LOL
I'm not sure who the anti sugar folks in the thread are.
Not me, I enjoy many products with sugar and some with artificial sweetener.
The gain for me is that I enjoy eating them - I like to enjoy food, not step away from all cookies or baked goods or yummy treats.
The most effective way is different for each individual - it could be using a sugar substitute you find satisfactory, eating controlled amounts of the full sugar product or a less sweetened version of it or stepping away altogether - or, quite possibly a combination approach of all 3.
No need for anyone to keep their comments to themself - just understand that what is most effective for you isn't neccesarily so for everyone else.
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Troutrouter1968 wrote: »There is a better option than sugar substitutes in baked goods. It's called not eating them. Put the cookie down and step away.
Some recipes that are not baked goods or sweets call for a little sugar also, think stir fry sauce, bbq sauce, ketchup....the list goes on.
NO, I cannot just eat the regular stuff as I am following the keto way of eating and am extremely low carb, so a sugar that is low/no calorie is a great way to do that, but I too do not like the aftertaste of "stevia blends".
My solution is to buy some stevia plants and get it right from the source, that way there will be no artificial sweetener in my food.0 -
Honestly, I find the fat is contributing far more cals to my baked goods than the sugar, so I usually use the real deal. I've also found I can usually cut the sugar in a recipe by up to 25% without noticing it. A coworker who always brings in lovely treats says she uses one of the half sugar/ half sweetener blends, but I can't remember if it was stevie or splenda!
I always had a reputation as a great baker, and people always asked what my "secret" was.
My big secret was that I always cut the sugar by 25% and increased the vanilla or cinnamon if called for in every recipe I ever made. That's it.2 -
GottaBurnEmAll wrote: »diannethegeek wrote: »awkwardbae wrote: »Erythritol is the best thing I've tried, seriously I don't understand why doesn't everyone replace sugar with it. 0 calories, as close to sugar in taste as it gets and it doesn't raise your glycemic index. I buy mine from iherb
Isn't Erythritol one of those that gives some people gas and diarrhea? Definitely might explain why not everyone uses it.
Me me me!!! That's why I don't use it.
I've never heard of Erythritol. I don't think I want to try it either because of my digestive problems.
On the fodmap diet (which helps some people with ibs symptoms), a lot of sweeteners are "forbidden " (ie,high fodmap) and a general rule is to avoid anything ending in OL.0 -
I use honey, coconut sugar, pure maple syrup, and xylitol.0
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