Splenda

[Maz2]

I was wondering what people think of using Splenda? I am at high risk of diabetes and at present attending a Diabetes Prevention Group as my hba1c was higher than normal level.

I am not a big dessert or cake eater but occasionally did like to make something. I read in a diabetes book which is a few years old now that Splenda was OK but read somewhere recently that it has Maltrose and Dextrose in it and should not be used.

I wondered what opinions were here whether to use it for the occasional dessert/cake or not. If not, is there anything else that it is best to use?

Thanks.

 

[Pumper_Sue]

It's fine to use so don't worry about it.

 

[Vicsetter]

Splenda is sucralose and Maltodextrin(as a bulking agent) and dextrose. The majority of diabetics will not experience a significant BG rise with a Splenda. A lot of people complain of the aftertaste. Splenda have a good website here:http://www.splenda.co.uk/living-with-diabetes
I recently used it for making apple pie.
The bulking agent means that although it is listed as containing 6.9g sugar per 100g, you will be hard pressed to use 100g. the biggest box they sell is 125g. If you are using it to make cakes, don't expect it to caramelise like sugar and you will still have a lot of carbs from the flour (unless you use almond flour). The best way to reduce your carb intake is to eat smaller portions!!

 

[Maz2]

Splenda is sucralose and Maltodextrin(as a bulking agent) and dextrose. The majority of diabetics will not experience a significant BG rise with a Splenda. A lot of people complain of the aftertaste. Splenda have a good website here:http://www.splenda.co.uk/living-with-diabetes
I recently used it for making apple pie.
The bulking agent means that although it is listed as containing 6.9g sugar per 100g, you will be hard pressed to use 100g. the biggest box they sell is 125g. If you are using it to make cakes, don't expect it to caramelise like sugar and you will still have a lot of carbs from the flour (unless you use almond flour). The best way to reduce your carb intake is to eat smaller portions!!

Thanks Vicsetter for that. I do use almond flour and I have also bought some coconut flour too although that is higher carb. I am certainly learning a lot. I won't say I enjoy having to be careful how I eat now although I have never been able to do what I like unless I wanted to gain weight as I have a sedentary job. However, my favourite room is the kitchen and I love having cook books out and learning different ways to make things to make them healthier. I think it is a good idea for everyone to eat as healthily as possible after all. My husband is being a lot more careful now. He had a lifestyle check at the same time as me and he has no problems but he said he is still taking more care now after what happened to me.

When I brought up the high fat low carb diet with my GP he said it was controversial at the moment and the best thing was a balanced diet, moderation and portion control as you rightly say.

 

[Radders]

Lidl do their own version, it's much cheaper than Splenda, as do Sainsbury's. Look for sucralose which is the generic name.

 

[KateR]

I use Splenda and find it's the nearest taste to sugar.

 

[trophywench]

... also Tesco's OB granulated sweetener LOL - all still have carbs, but being as you only need about a quarter or third of the amount of sugar to achieve the same sweetness, whatever brand you get, it's always less carbs than sugar!