Thursday, September 15, 2011

Diabetes and Baking

Question:  I have type 2 diabetes and love to bake.  When cooking or baking, if I substitute Splenda or Stevia for regular sugar does this make the recipe sugar free?

Answer:  Depending on the recipe the use of Splenda or Stevia may reduce or eliminate the sugar content of a recipe, but there is usually still going to be some carbohydrate in most baked goods.  Some baked goods actually require sugar for a good end product so a sugar/sugar substitute blend may be recommended.  I recommend using recipes from Splenda and Stevia companies to experiment with sugar-free baking.  Most of these recipes will likely contain nutrition information as well. 

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