Sweeteners Update

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I have received questions as to why I did not include some of the all-natural alternatives, like brown rice syrup, agave nectar, and date sugar in the discussion about the different kinds of sweeteners in my book. I did not include most of them because, in my opinion, they offer little advantage over common table sugar. However since the subject continues to come up, I will address it here. Let me point out at the start that “natural” is not synonymous with “safe.” Nature abounds…

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Sweeteners

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I received a question about the characteristics of Splenda®, how it works in cooking, and why I use it in some of my recipes. In Carb Wars, I devoted several pages to the different kinds of sugar substitutes and the advantages and disadvantages of each. Since the subject may be of general interest, I will attempt to address it here. Splenda has been used for 20 plus years in some countries and doesn’t seem to have any harmful effects, at least not yet. It adds…

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