Are you a Splenda fan? When introduced to the U.S. in 199, those little white granules caused a big stir. Although widely used (sales topped Equal), the safety of Splenda is still questioned. Your thoughts on Splenda aside, a new sweetner is coming!
Just in time for holiday baking is Stevia. The low-calorie, natural sweetner from South America is not yet approved by the FDA, but can be found in the U.S. at some specialty stores. Are you on board?
The sugar replacement trend got me thinking. Are you an early adopter to promises of low calorie and less fattening goods? Or would you rather be behind the curve a bit and like to wait for testing approval?
Wednesday, December 3, 2008
New sugar alternative
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1 comments:
Ah, sweeteners. They are a hot topic, aren't they? Marissa Scheisser just posted recently about the safety of agave nectar.
I try to limit my use of processed sugar for the trade practices as much as for the nutritional issues. Lately I'm inclined toward locally-made sweeteners with minimal processing: where I live, that's honey and maple syrup, which I can buy directly from the farmers. Substituting a syrup for a dry ingredient in baking can be tricky, but I'm working on it.
I tend to avoid "replacements" on general principle, escpecially replacements of something that wasn't so great to begin with. I feel pretty much the same way about Splenda as I do about tofu hotdogs. Stevia I haven't tried, but I've heard of it. Doesn't excite me much.
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