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Splenda Skirmish After Sugar Lobbyists Fund Study
Not to jump on the HFCS commercial bandwagon, but between Sucralose and HFCS, I'd rather have the HFCS. Seriously, which would you rather have - natural enzymes converting starch into sugar for your enjoyment, or Chlorine chemically altering the state of the stuff you're eating? And when I say enzymes, think the same enzymes that turn starches into sugars so that yeast can make alcohol for you (think beer) - they're very similar processes. I think it's a bit naive to think that Sucralose is just peachy but HFCS is baad. In general, there are issues with both of them, but between the two, I am more concerned with Sucralose affecting my health than HFCS.
My experience with Stevia is that it's really sweet - it may be why peachfish thought it tasted bad - you don't need much of it at all (it's 200 times sweeter than sugar) to sweeten things. It doesn't quite taste like sugar, but it tastes a lot better than Sucralose or any other artificial sweetener I've tried. I use it in my coffee and tea.
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@CanadianFoodieGirl: Give Sucralose just a little more time - between it and Aspartame, it's pretty improbably that you'll be able to find something not sweetened with either of them. For almost anything that requires some form of sweetener, manufacturers are constantly coming up with new versions of old recipes and replacing sugar with these artificial sweeteners. They now make Splenda Peeps, for crying out loud!
@hungrychristel: I haven't ventured into sweetening things through baking with stevia yet, but that's next. I do a fair bit of baking through fall and winter, so I'll see what it's like.
@slowandsweet: I have had a rough time finding teas that I like - I'm, for the most part, drinking just black tea as a cold tea, and green tea for hot tea. Anything I've found that's flavored without artificial sweeteners tastes very bland without the addition of some sort of sweetener. Thanks for the chocolate tea suggestion (sounds creepy, but I might try it.)