• Please Remember: Members are only permitted to share their own experiences. Members are not qualified to give medical advice. Additionally, everyone manages their health differently. Please be respectful of other people's opinions about their own diabetes management.
  • We seem to be having technical difficulties with new user accounts. If you are trying to register please check your Spam or Junk folder for your confirmation email. If you still haven't received a confirmation email, please reach out to our support inbox: support.forum@diabetes.org.uk

Agave Nectar & Truvia

Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
W

Willerby12

Member
Relationship to Diabetes
Type 2
Can anyone tell me if using Agave Nectar or Truvia in baking is a good idea? So many opinions I just dont know what to do. I thought that if they reduce the sugar in food that must be good. Not that I do a lot of baking sweet things but I am doing a birthday tea for mother in law, who also has Type II diabetes like me.

I think that they can stop fat breaking down, but at 8.10 stone, 5ft 4 I dont think the odd fatty treat is so bad if I can keep the sugar down, is it???

Over a year into diagnosis & still craving! 🙂
 
Many people with diabetes work on the principle that a (small) piece of (normal) cake is OK on "high days and holidays" eg birthday, Christmas (or other majoy religious festival) etc.
 
I've baked with splenda with varying success! I feel unless you are on insulin then it is best to reduce carbs as much as possible, if you don't mind a day with higher levels then fine but I'd rather try truvia or Splenda as a sugar substitute if possible. Not convinced Agave would be any different to using sugar, but not really done any research on it so could be wrong.
 
Haven't baked with Truvia so don't have a use for it. I use Agave Nectar instead of golden syrup/honey without any trouble. Haven't had much success with Splenda and the other sweeteners in baking. I usually eat a small portion of a normal cake, whilst trying to avoid anything too sweet (like lots of icing, buttercream).
 
It might be worth perusing this collection of lower/reduced carb recipes for cakes etc. In a cake the flour will do similar damage to your BG that the sugar will, so it can help to aim for a lower overall carb load if you want to satisfy your sweet tooth.

http://www.diabetes-support.org.uk/forum/Blah.pl?b-805/
 
Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
Back
Top