Using sugar substitutes

I would like to make some sugarless desserts for a diabetic friend. I have heard that cooking or baking with sugar substitutes like Aspartame or Saccharin leaves an off-taste in the food. Anyone have experience with this? Are they any other sugar-free sweetners on the market?

[markdchef]

stevia is an all natural herb that comes in powder and liquid form 300-400 times as sweet as cane sugar

safe non-caloric with none of the hazards of aspartame or saccharin

sold in health food stores as a supplement
great for baking.

go to steviva.com for info.

[palmier]

Sucralose. real sugar that has been molecurally changed.

[molly1844]

I use Splenda (sucralose) for all my sweetening --- measures like sugar and practically no after taste ---- holds up under heat --- everyone is always surprised when I tell them they are eating a Sugar Free Dessert---

molly

[Mezzaluna]

I second Molly's thoughts. Splenda can also take up some of the bulk needed in recipes where sugar is removed, which Stevia cannot. I've tried Stevia and find it bitter and difficult to work out conversions. It's quite expensive, too, and I've heard that it varies widely in quality and strength.

[markdchef]

Splenda is a chemical and the reaction in the human body has not been properly tested.
Stevia has been around for centuries and when used properly is safe and very sweet with side effects. It is not expensive considering you use such a small amount.

Brown rice syrup is another healthy and safe sugar free alternative.

[shroomgirl]

Just found out one of our farmers grows Stevia...we're making herb tea for the market and think we'll add stevia to at least one batch...can we just throw in some leaves?

[Mezzaluna]

I read that sucralose has been in use by humans for 20 years with no known problems. I think it's essentially left-handed sugar (has an atom missing/changed around to render the molecule inert in the nutritional sense).

[Mezzaluna]

Thanks for the clarification, markdchef. Remember, though, that any "-ose" is a sugar, whether it's cane, beet, fruit, or rice, and has the exact same metabolic effect on the body. Those who can't eat sugar can't eat any "-oses": sucrose, glucose, fructose, maltose, etc.

[ April 25, 2001: Message edited by: Mezzaluna ]

[shroomgirl]

That sure explains my child's reactions to sweetners of any kind including fresh fruits...

[markdchef]

Meant to say no side effects.

Sucralose as a sweetener and in the quantities used by consumers has never been tested on a large scale.

[Omi]

Originally Posted by shroomgirl

Just found out one of our farmers grows Stevia...we're making herb tea for the market and think we'll add stevia to at least one batch...can we just throw in some leaves?

I use "sweet leaf" stevia powder, haven't ever used the leaves. You may want to check it out first or at least don't overload it. The powder I use is very sweet. It took me a long time to get use to it in my coffee (now I drink Teccino instead of coffee) good luck!