Posted: Jun 11, 2008 7:13 am
i refuse to bake with splenda as i believe the half-life of the fake part of splenda is more dangerous as a carcinogen than having diabetes.
i know that superficially, baking with splenda is like baking with sugar, but the chemical transformations into creating that... well, that's really really scary. i might personally use splenda on breakfast cereal (cold) - but combining splenda and anything that's hot is venturing into danger territory
i'm trying to work on recipes using agave as a sweetener - all the other options have a strange after taste (like stevia - yuk yuk yuk)
fruit and fruit juice do have a pretty high glycemic index -- i am working with a diabetic person on these and the list of what's good and not for them is ridiculous! i'm really surprised that the applesauce recipes are diabetic friendly... i'd love to make the dessert and also get the nutritional break-down
as for combining whole wheat and soy flours -- i do that and its fine - but still, the whole wheat flour has way too many carbs and i think i do have to either go flourless or all-soy.
i'm no big fan of soy (except for edamame), so this is an uphill battle for me anyway
thanks for suggestions and any recipes you can throw my way