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RRGRASSI's Photo RRGRASSI Posts: 60
1/15/10 12:10 P

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All good advice except for using Splenda. Splenda is a sugar molecule with 3 chlorine molecules bonded to it. It is an organic-chloride. I have read that Splenda is chemically similiar to DDT. Scary thought!

Avoid at all costs anything with HFCS (High Fructose Corn Syrup)in it. It is worse that sugar.

I use NOW branded stevia. I also use a little sugar.

Ralph Grassi

You can find me here as well:
www.peachparts.com/shopforum/

Or reading my Trains or Model Railroader magazine.


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DANCINGCONNIE's Photo DANCINGCONNIE Posts: 49
10/12/09 2:23 P

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I use wheat I use just like white. I keep both of them in freezer. Try using applesauce to replace the oil when baking.

GEMINISUE's Photo GEMINISUE Posts: 6,379
10/11/09 3:37 P

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Sukale- with splenda it measures the same as sugar, when baking, but some people still lessen the amt a little.

I live in the EST, posted for need of challenge leaders.

Ohio is the state I was born in, raised in, and lived in all my life!

Enjoy Life to the Fullest!

I will get under 200 lbs!


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KWILBURN1's Photo KWILBURN1 Posts: 649
10/11/09 8:36 A

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Just because we are diabetics doesn't mean we can not have sugar. All in moderation and to count it in our meal plans. They say the substitutes are worse for us. Have healthy muffins made with fruits. Use wheat flower. Go to dlife.com and get some great recipes.

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DARA52's Photo DARA52 Posts: 3,265
10/10/09 11:47 P

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I'm sorry, I don't bake alot so am not sure either. But there is a formula for substituting wheat for white. I just don't remember where. I'm sure you could Google it.

And, I don't use very many of the substitute sweeteners but I have read that Stevia is more natural than the others (my Dr. won't let me have Splenda or any of the others) and Agave Nectar seems to be big also. But I did read an article that sugar is sugar is sugar. You just have to count the carbs.

You can have sugar, just figure the carb count in to your daily/meal total.

Good luck!

I.M.MAGIC's Photo I.M.MAGIC Posts: 13,315
10/10/09 11:21 P

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I stay away from sweeteners of any kind, and I especially don't use substitutes any more since I found out that they aggravate my FMS... I do eat fruits in moderation... but if I HAVE to have something sweetened, regular sugar is actually better~ and no side effects.

Kathy emoticon

"The real secret of success is enthusiasm..." thanks, Walter P. Chrysler. I believe it. That's what I want in my life--to give my imagination a chance, to live with energy and enthusiasm!
P.S. I looked up enthusiasm, and it says the root words mean God within... interesting...!

Ralph Waldo Emerson said 'Life belongs to the energetic.' But I don't think you have to be frenetic and hyper--some energy is quiet and steady, like a heartbeat... and that works too!


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NOSKINNY's Photo NOSKINNY SparkPoints: (8,744)
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10/10/09 10:41 P

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There is a website called www.cookingwithstevia.com
I have read about stevia, and just found that it can be sold under the brand name of Truvia at Walmart, for one. I think I'll try it, thanks for the info.

DEBALDERMAN's Photo DEBALDERMAN Posts: 10,681
10/10/09 10:02 P

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Splenda & Stevia are the better choice for sugar substitutions, without the bad side effects of saccarin or nutrasweet.. If you want a substitute for flour, try using whole wheat flour, instead of enriched white flour. I'm not sure if its in equal amounts, since I don't bake. I seem to remember seeing recipes that use a combination of white & wheat flour. Try looking up some of the recipes here, and go to other web sites, like dlife or diabetic living and check their recipes.

Edited by: DEBALDERMAN at: 10/10/2009 (22:02)
Deb

Warner Robins, (Houston County,) Georgia
Diabetes diagnosis - June 9, 2008
Joined SP July 24, 2008
IC diagnosis - July 21, 2009
MS diagnosis - April 2011
www.facebook.com/deblalderman
SUKALE's Photo SUKALE Posts: 275
10/10/09 8:44 P

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I am pretty new to diabetes and I haven't used any sustitutes. What are some good/bad ones? I am really missing some foods and thought if the substites are good I may be able to try baking again.

174 will put me at overweight, but not obese!!!


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