Picking a sweetener is always a hard choice. Do you go with the all natural or do you try the new and improved stuff. Do you count calories or tally up the health risks associated with some artificial sweeteners? That was my dilemma when I received my agave sample the other day.
I was curious about this all natural sweetener since I wrote about agave a week ago , I sent away for my free samples and was super excited when they arrived in the mail . I tried it in a cup of hot tea .It wasn't bad, being almost the same color and consistency as honey (which I'm not a big fan of).It wasn't bad. It did sweeten without honey's cloying muskiness. I don't think I would use it in baking as other foodies would do. For me it's just one of those sweeteners and flavor enhancers that I would put in hot or iced tea.
There are some health risks associated with this natural sugar however they're minor. I still prefer regular or raw sugar despite their calories. I just feel they add the right amount of sweetness. Besides it's also easier to bake with regular sugar and it doesn't throw off the texture or taste of whatever you're baking. Once in a while I will use Splenda which is OK and again is also naturally sweetneed.
Finding a sweetener you like can be a tough choice. It's best to sample what's out there and then make your decision based on what you need, and of course what you like. No matter what you choose, it's usually the right option.
Showing posts with label Splenda. Show all posts
Showing posts with label Splenda. Show all posts
Monday, March 14, 2011
Monday, July 6, 2009
A Splenda Idea
I know it;s been around for a few years but I've just discovered Splenda. It was a love at first taste kind of deal and I went out and bought myself the regular packets and the vanilla flavored slim ones for coffee. To be honest it helps this fat foodie on her diet and it;s not bad tasting like some other artificial sweeteners out there.
Splenda first came on the market in1976 as a mistake. scientists Leslie Hough and Shashikant Phadnis were trying to create chemical intermediates such as chlorinated sugar. Accidentally doing a taste test on it , they realized that the sucrulose was almost 600 times sweeter than regular table sugar. Thus Splenda was born and first used in Canada then the US. There are several controversies over it, the most virulent is that damages internal organs. According to claims, it can cause enlarged liver, kidneys and the intestinal track. Lesser but still damaging claims are that it's not all that low calorie and has two calories per tablespoon. All I can advise is that use it in moderation., If you are addicted to sweet iced tea use it instead of sugar. If you crave a hot coffee with flavoring then use it but not daily.
Is it for baking and cooking? A good friend of mine used it Thanksgiving to make pies and according to her it was like using sugar dust.Standard recipes made with it required half the amount of sugar. There is a web site that's full of recipes that you can make with regular and brown sugar Splenda.The reviews seems to be good and there are people who like to bake and cook with it . I may try one of the Splenda recipes for the holidays just to see what it's like. Right now I'll stick with the regular flavor and flavor packets for my coffee and iced tea.
If you're on a constant diet like I am , then go with Splenda but take it in moderation. It's great if you 're craving some sweetnesss in your tea or coffee. Like with anything , don't get overly addicted to it. Use it with a scoop of common sense.
Splenda first came on the market in1976 as a mistake. scientists Leslie Hough and Shashikant Phadnis were trying to create chemical intermediates such as chlorinated sugar. Accidentally doing a taste test on it , they realized that the sucrulose was almost 600 times sweeter than regular table sugar. Thus Splenda was born and first used in Canada then the US. There are several controversies over it, the most virulent is that damages internal organs. According to claims, it can cause enlarged liver, kidneys and the intestinal track. Lesser but still damaging claims are that it's not all that low calorie and has two calories per tablespoon. All I can advise is that use it in moderation., If you are addicted to sweet iced tea use it instead of sugar. If you crave a hot coffee with flavoring then use it but not daily.
Is it for baking and cooking? A good friend of mine used it Thanksgiving to make pies and according to her it was like using sugar dust.Standard recipes made with it required half the amount of sugar. There is a web site that's full of recipes that you can make with regular and brown sugar Splenda.The reviews seems to be good and there are people who like to bake and cook with it . I may try one of the Splenda recipes for the holidays just to see what it's like. Right now I'll stick with the regular flavor and flavor packets for my coffee and iced tea.
If you're on a constant diet like I am , then go with Splenda but take it in moderation. It's great if you 're craving some sweetnesss in your tea or coffee. Like with anything , don't get overly addicted to it. Use it with a scoop of common sense.
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