Here is a question I recently received from FOODPICKER.org:
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: Generally, you will want to look at the total carbohydrate in a food or a recipe instead of sugar. In the past, when someone was diagnosed with diabetes, they were told they should not eat sugar. The thinking was that sugar affected blood sugar more than complex carbohydrates (table sugar compared to a slice of bread). That thinking has shifted. Sugar has no greater effect on blood sugar than complex carbohydrates. All carbohydrates are considered fairly equal as far as affecting blood sugar.
Using Splenda or Stevia or other non-nutritive sweeteners when baking would replace the sugar content in the regular sugar BUT it would not necessarily make the recipe sugar free or carbohydrate free. Other ingredients such as flour, fruits, or oats contain carbohydrate and would add to the total carbohydrate of the recipe.
When baking try to use more nutrient dense foods that will offer fiber, vitamins, and minerals. Experiment with the following tips:
- Opt for whole grain flour when possible.
- Use unsweetened fruits.
- Use egg whites instead of whole eggs to limit fat.
- Choose canola oil or olive oil for healthier monounsaturated fat.
Be sure to limit portion sizes of treats as well.
