Re: [CH] Hot News Regarding Your Blood Sugar
Dana H. Myers (dana.myers@gmail.com)
Wed, 29 Nov 2006 12:41:11 -0800
Doug Irvine wrote:
> We do use Splenda in all cooking and Marie uses it in baking,
> although even in baking she will use a 50/50 sugar Splenda split,
> because Splenda does not have the bulk of sugar, which some baking
> recipes require.
I thought that Splenda has the same "bulk" as sugar, since it's basically
reformulated sucrose, but you need to use some real sugar in baking where
the sugar is feeding yeast, since the yeast won't digest Splenda either.
Dana