Craving Sweets? Use Sugar Substitutes

Most sugar substitutes do not contain calories or carbohydrates so they are an excellent solution for diabetics who need to avoid sugar but don’t want to cut out the yummy foods that normally have sugar in them. However, not all sugar substitutes are the same, read the label to make sure that there are no calories or carbohydrates present before choosing a product. Many people think of drinks and drink sweeteners when talking about sugar substitutes but there are many ways to use sugar substitutes and many different sweeteners to choose from. Sugar substitutes have some drawbacks and not all are suitable for cooking all things. Below are some general guidelines and options for using sugar substitutes.

Acesulfame-K (Sweet One): Acesulfame is 200x sweeter than granulated sugar. It retains its sweetness when heated ( up to 392^o) and can be used for hot foods and baking.

Aspartame (NutraSweet®): Aspartame is up to 220 x sweeter than sugar and is probably the most popular sugar substitute but it is not heat tolerant and can not be used for baking. However, it is an excellent sugar substitute for all of your ‘no bake’ pies and cakes.

Saccharin (Sweet N Low): Sugar substitutes have some drawbacks and not all are suitable for cooking. Most have a much sweeter taste than sugar so much less is required in a recipe. Perhaps the most flexible for baking is Saccharine. Though you will not get the browning or moistening properties of granulated sugar, it is heat tolerant and works really well as a substitute in your baked goods. Typically you can substitute 50% the amount of the sugar required and enjoy your favorite baked recipe without sacrificing its sweet taste.

Sucralose (Splenda): Sucralose, a strong sweetener made from ordinary sugar. However, the body doesn’t process it the same way as it does sugar. It is engineered to trick the body it is not absorbed by the body. It contains no calories and no nutritive value but tastes almost identical to table sugar.