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Splenda

Turtle

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Turtle Enthusiast
Turtle
Posted

Does anyone use splenda to bake with? If so, do you use regular splenda or the one that says splenda for baking? How does splenda work for gluten-free baking? Does it turn out just as good?

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mamaw Community Regular
mamaw
Posted

I do not use Splenda for anything. It is not a good product to use celiac or not celiac....I lost the site that told how bad splenda is for ones health , hopfully someone still has it, plus somewhere on this site a post states about it. I threw 2 large bags out after I read all the bad things about it.Sorry I hope I didn't burst your bubble about splenda..

Turtle Enthusiast
Turtle
Posted
  • Author

No bubble bursting here Mamaw....the girl I work with uses it often and it just got me to thinking and wanting to get some feedback about it...

Thanks for your input....

lorka150 Collaborator
lorka150
Posted

Turtle,

I've never tried because I don't use artificial sweeteners, but my aunt (who is a kitchen maniac) is one of those people who makes every kind of food to adapt to every person at every event. Therefore, she always makes cakes and cookies and stuff with sugar and splenda in her recipes. Before gluten-free, I've sampled - there is a slightly aftertaste, but not bad. It's a 1 for 1 ratio of sugar to splenda for the powdered splenda. It is not the baking splenda.

I hope that helps a bit!

Guest Kathy Ann
Guest Kathy Ann
Posted

Mercola.com tells all about splenda. He's written a book on it.

hannahsue01 Enthusiast
hannahsue01
Posted

My family uses Equal wich you can get in baking pkgs. as well. My grandma makes all kinds of things....my favorite being her apple pie with this and nobody can tell that it was not made with sugar.

Nancym Enthusiast
Nancym
Posted
Does anyone use splenda to bake with? If so, do you use regular splenda or the one that says splenda for baking? How does splenda work for gluten-free baking? Does it turn out just as good?

Yes, I use splenda. I use a highly concentrated syrup though it's just pure sucralose and water. It isn't easy to come by though. Since Splenda is 600x sweeter than sugar you're really using very, very little of the actual spenda ingredient, everything else is filler.

Splenda for baking has sugar in it I believe. "Regular" splenda has maltodextrin which is corn derived.

The only thing you miss out on is the structure that sugar lends baked goods, sometimes you don't need it.

As far as safety is concerned, I think Splenda is safer than sugar is, for me anyway. However, you'll have to come to that determination yourself by weighing the evidence.

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lorka150 Collaborator
lorka150
Posted
Mercola.com tells all about splenda. He's written a book on it.

although he makes valid points, mercola does everything for the dis-promotion of other things to promote his own.

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    • knitty kitty
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      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
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    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
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      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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