Ask the RD If You Undertake Sugar or Splenda

 

Regular Sugar or Splenda? Share Your Thoughts!

Video taken from the channel: geobeats


 

SPLENDA: The Franken “Sugar” You Should All Avoid & Why

Video taken from the channel: Paul Chek


 

Is Splenda bad for you? | Artificial SweetenersMyths and Misconceptions (part 1)

Video taken from the channel: Uncommon RD


 

TO SPLENDA OR NOT TO SPLENDA

Video taken from the channel: Cooking With Jack Show


 

SPLENDA: The Franken “Sugar” You Should All Avoid & Why

Video taken from the channel: Paul Chek


 

Regular Sugar or Splenda? Share Your Thoughts!

Video taken from the channel: geobeats


 

Is Splenda bad for you? | Artificial SweetenersMyths and Misconceptions (part 1)

Video taken from the channel: Uncommon RD


 

TO SPLENDA OR NOT TO SPLENDA

Video taken from the channel: Cooking With Jack Show


 

Joni Ralph, RD, Nutrition, discusses zero-calorie sweeteners vs. sugar

Video taken from the channel: Gundersen Health System


Splenda is about 400–700 times sweeter than sugar, and only a very small amount is needed when using it in something like coffee. Unlike sugar, Splenda does not typically raise blood sugar or insulin levels significantly when consumed, so it. Splenda is about 400–700 times sweeter than sugar, and only a very small amount is needed when using it in something like coffee. Unlike sugar, Splenda does not typically raise blood sugar or insulin levels significantly when consumed, so it can help with blood sugar control for those with diabetes.

Sucralose, or Splenda, is an artificial sweetener often used in place of sugar.. One of the major benefits of sucralose is that it has zero calories ().You may find this helpful if you’re trying. When you have diabetes, you are careful to avoid sugar and sweet foods to better control blood sugar levels.

However, if you have a craving for sweets, it can sometimes be hard to resist a sugary indulgence. Artificial sweeteners such as Splenda and Equal are alternatives to real sugar. Splenda is commonly used as a sugar substitute in both cooking and baking.

It’s also added to thousands of food products worldwide. If you choose. In recipes that call for large amounts of white sugar, only use Splenda to replace around 25% of the sugar to maintain the structure. Splenda also tends to be grittier and less smooth than sugar.

Splenda is considered to be a modified form of sugar; the main difference is that it isn’t digested by your body and therefore won’t add calories to your diet or provide you with energy. With fewer than 5 calories and less than 1 gram of carbohydrate in each serving, Splenda is considered to be a zero-calorie sweetener suitable for everyone — even diabetics. Splenda has been ranked the most popular sugar substitute on the market. The generic name for Splenda is sucralose. Its sweetness is highly concentrated —.

Like a Sugar-Free Snickerdoodle: A Sugar-Free Vanilla Latte with one pump of Sugar-Free Cinnamon Dulce syrup. Ask them about their hot teas. They have SO many to choose from, and they are all sugar free! Then you just add to them whatever sugar-free syrup and sugar-free sweetener you want!

Added sugar is just how it sounds — sugar that is added during cooking, baking, processing or production — usually to make the food taste more palatable. This can be in the form of refined sugar, such as white sugar, high-fructose corn syrup, brown sugar, evaporated cane juice or the many other terms sugar falls under.It can also be in the form of natural sugar, like honey or maple.

List of related literature:

Ideal sweetener selection is based on: ● Consumer acceptance.

“Qrs for Bds IV Year, Vol 1E Book” by Jyotsna Rao
from Qrs for Bds IV Year, Vol 1E Book
by Jyotsna Rao
Elsevier Health Sciences, 2017

Although fructose as a sweetener is not for all persons with diabetes, generally you can reply, “Yes, but with qualifications.”

“Williams' Essentials of Nutrition and Diet Therapy E-Book” by Eleanor Schlenker, Joyce Ann Gilbert
from Williams’ Essentials of Nutrition and Diet Therapy E-Book
by Eleanor Schlenker, Joyce Ann Gilbert
Elsevier Health Sciences, 2018

PRACTITIONER B: Sugar comes in many forms.

“Motivational Interviewing in Nutrition and Fitness” by Dawn Clifford, Laura Curtis
from Motivational Interviewing in Nutrition and Fitness
by Dawn Clifford, Laura Curtis
Guilford Publications, 2016

Although HFCS-42 and HFCS-55 are distinct products, they have fructose and glucose compositions comparable to sucrose, invert sugar, and honey.

“Preventive Nutrition: The Comprehensive Guide for Health Professionals” by Adrianne Bendich, Richard J. Deckelbaum
from Preventive Nutrition: The Comprehensive Guide for Health Professionals
by Adrianne Bendich, Richard J. Deckelbaum
Springer International Publishing, 2016

But no one really answered the question: whether, if you use fructose as your main source of sweetener, you do get more fructose in the metabolic process,” he says today.

“Fat Land: How Americans Became the Fattest People in the World” by Greg Critser
from Fat Land: How Americans Became the Fattest People in the World
by Greg Critser
Houghton Mifflin Harcourt, 2004

Saccharides Box 3.4: Sweeteners and Sugar Substitutes The problem of popularization of high caloric diets stimulated the search for sugar substitutes.

“Integrative Human Biochemistry: A Textbook for Medical Biochemistry” by Andrea T. da Poian, Miguel A. R. B. Castanho
from Integrative Human Biochemistry: A Textbook for Medical Biochemistry
by Andrea T. da Poian, Miguel A. R. B. Castanho
Springer New York, 2015

Fructose may be even worse than glucose because it’s associated with higher blood sugar levels and a higher risk of diabetes than glucose over the long term.

“Keto Diet For Dummies” by Rami Abrams, Vicky Abrams
from Keto Diet For Dummies
by Rami Abrams, Vicky Abrams
Wiley, 2019

There’s no DV for sugars because there’s no daily recommendation.

“American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 4th Edition” by Roberta Larson Duyff
from American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 4th Edition
by Roberta Larson Duyff
HMH Books, 2012

Calorie and carbohydrate free nature of stevia makes it a sweetner of choice for diabetic patients.

“Medicinal Plants” by Alice Kurian, M. Asha Sankar
from Medicinal Plants
by Alice Kurian, M. Asha Sankar
New India Publishing Agency, 2007

Fructose has the same dietary calories as glucose but is twice as sweet.

“Chemical Product Design” by E. L. Cussler, G. D. Moggridge
from Chemical Product Design
by E. L. Cussler, G. D. Moggridge
Cambridge University Press, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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116 comments

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  • @mymoogle24 the only sauce I know is the one I make and I can’t show you that one. Try looking for recipes on the internet. They are really some good ones.

  • Just stick with stevia it doesn’t cause any glycemic problems. Xylitol is okay as well, but I find it lacking in sweetness. I do like raw unfiltered honey, but it’s still going to have to cause a spike in glucose levels if you’re a diabetic. The real cure is to ween yourself off the cravings for sweet tasting food. It’s just like sodium, overtime you learn to appreciate the subtle flavors in food and you end up eating less because of it.

  • @jakatak69 sounds great jack, cant wait for them, lovin the show except for the fact that each episode makes me REALLY hungry, i wonder why. also i tried your onion soup recipe and it was awesome, probably the best onion soup i ever had, keep up he good work man!! cheers

  • @AAPontillo no it’s not the truth troll that is aspartame and they even have a documentary on it called sweet misery you should check it out so you can straighten out your facts

  • How come all the people who suggest Stevia neglect to mention the awful aftertaste of death? I’ve tried every brand, including truvia, and they all have a wretched aftertaste.

  • Long term studies? If you were born before the period that it was illegal (1972), you were the study, and those I say, ‘Congrats’! They once and for all proved that DDT isn’t bad for humans. There would have been detrimental effects to humans had it been poisonous, as you would know. Yet, people from the seventy are still considered to have normal health.

  • Were there long term studies done on the ingestion of large amounts of DDT? No. Same with Splenda. They haven’t studied long term effects of consuming it regularly.

  • @DemonTriKiller a cupe of water is heavier then a cup of flour. But in the end its there to measure volumes. If the recipe says cups, its cups. And a cup is always the same volume.

    European reciepes mostly only use volume for liquids. Everything else is measured by weight.

  • @ControlCardPin You are brilliant. Thank you for this information. I will use it on my show if that’s okay with you. I will credit you with the information.

  • lol 1/2 of it it sugar, and the other half is salt. That’s right: Splenda uses Chloride (from a kinda evaporated salt) to get rid of the “other half” of the sugar and combine to make something that is calorie free!

  • i was reading the comments and looking at the recipe as the song was playing, and then you started to talk and i scrolled up and BAM HUGE SPLENDA BOX

  • Just reminding everyone NOT TO CREAM BUTTER with Splenda. Splenda willnot and cannot cream butter, so don’t try it like Jak. Jak, it’s much appreciated that you did this, but even on splenda’s website, it says don’t cream it.

  • i was reading the comments and looking at the recipe as the song was playing, and then you started to talk and i scrolled up and BAM HUGE SPLENDA BOX

  • Salt is made of sodium and chlorine. The chemical name is sodium chloride, If you don’t undestand that you should change the end of the term with “ide” because of convention rules, then you are an ignorant.

  • @ownage500 yes. splenda is half of a sugar molecule. It’s been bleached apart to save the sweet part but get rid of the bad part. People freak because it was processed.

  • by replacing sugar with splenda you took some of the ‘liquid’ out because sugar adds moisture, so you would need to replace the moisture as well.

  • lol, ok, the guy is smart enough to mix chems to make experimental insecticide but is foolish enough to consume it. I bet plenty of people believe this. LMFAO!!!

  • Sodium Nitrite is known to produce carcinogens in humans, and is linked to several cancers (But, it’s used in Beef jerky, Pretty much all deli meats, sausages,etc).
    When Sodium Benzoate combines with Vitamin C, benzene is formed. Benzene causes cancer. Yet, these two substances are found together in many fruit juices and sodas.
    Aspartame has hundreds of side effects, and I suffered from them too, but yet thousands of products have it. Think about it, Aspartame makes billions in profits.

  • Ok, let me try this again, I think the song may actually be “I’m Going To Knock You Out”. Not sure if that was on his “I’m Bad” album or not. That could’ve been from his sophmore LP???

  • I’m diabetic, so I use Splenda. I have to play with it because its not cup for cup like it says. When I use it in tea, I use half the amount of splenda. When I use it in Kool Aid, I use the normal amount. They also have a brown sugar blend, I’ve been using. It’s not as good but better than being sick. I like Splenda better than any other fake sweetener. I guess I don’t really care about getting cancer, My life expectancy is already pretty short. Love the video’s Jack.

  • @Etimos no problem. It’s a great topic for discussing. No one really knows. It’s kind of scary to think that at any moment that we could find out it’s been harming people.

  • well sucrose (sugar) is the combination of molecules glucose and fructose. the 1/2 of sugar is actually glucose and is healthier then sugar because it is easier to digest.

  • @AAPontillo no it’s not the truth troll that is aspartame and they even have a documentary on it called sweet misery you should check it out so you can straighten out your facts

  • Just reminding everyone NOT TO CREAM BUTTER with Splenda. Splenda willnot and cannot cream butter, so don’t try it like Jak. Jak, it’s much appreciated that you did this, but even on splenda’s website, it says don’t cream it.

  • sugar is hygroscopic when you process the sugar into splenda it looses that property. also most should avoid splenda its basically modified sugar starch and a super toxin. its “safe” because our bodies cant absorb it, or so they say. stick with sugar in moderation.

  • I don’t like the taste of splenda. I can immediately taste the distinctive “splenda taste” in food. We mistakenly bought a can of light fruit cocktail once (we usually get the stuff canned with fruit juice rather than syrup). I had no idea it had splenda until I took a bite. I dug the can out of the garbage and sure enough, there was a tiny splenda logo on the back.

  • The DA isn’t perfect. Diacetyl was a common artificial flavoring chemical that was common until 5 years ago in buttered popcorn. It was known to cause lung damage in factory workers but was still in use until a non factory worker had lung damaged linked to his popcorn consumption. Aspartame is also linked to various medical conditions but is still in use due to the FDA setting a recommended intake. Who actually follows it is any ones guess. Any way that’s my to cents. Keep up the great work

  • @g4r15 not interested in the blender review. Too expensive and they already show you videos on how it works. It’s hard to fake destruction.:D

  • Sodium Nitrite is known to produce carcinogens in humans, and is linked to several cancers (But, it’s used in Beef jerky, Pretty much all deli meats, sausages,etc).
    When Sodium Benzoate combines with Vitamin C, benzene is formed. Benzene causes cancer. Yet, these two substances are found together in many fruit juices and sodas.
    Aspartame has hundreds of side effects, and I suffered from them too, but yet thousands of products have it. Think about it, Aspartame makes billions in profits.

  • @metalMania2413261 it turns into co² during baking and makes the dough “less compact”.It also helps the dough to increase in size. Try some cakes without it, they sometimes turn out like old car tires.

  • @Deism If you don’t premix the baking powder with the flour you can get bubbles of air in your dough, and it also might not get as “fluffy” as it should.

  • @jakatak69 sounds great jack, cant wait for them, lovin the show except for the fact that each episode makes me REALLY hungry, i wonder why. also i tried your onion soup recipe and it was awesome, probably the best onion soup i ever had, keep up he good work man!! cheers

  • Splenda is chlorinated sugar. Sucralose is a sugar molecule with three of its hydroxyl groups replaced with chlorine. It is “low calorie” because the human body can not break most of it down. All evidence AS OF NOW shows that it is “safe”. But didn’t people used to think the DDT was safe? DDT still shows up in our environment 50 years after its use. Sometimes, just because something seems safe, doesn’t mean it is. What I am trying to say is that we do not know whether it is truly safe or not.

  • Chlorine is a biocide. Ask the exobiologists. They see chlorine in a spectrogram and they give up a planet as utterly dead.
    Chlorinated sugar as a food is just sheer insanity. I tell people this and they look at me as if I’ve grown two heads, because they trust that there are smarter people than me in charge (there are) who will protect them from poisons and nasty stuff ( fat chance)!
    Last I heard, Tate and Lyle were busy bullying ISPs into taking down all the websites that criticised Splenda.

  • @metalMania2413261 I got this via joy of baking website: oth baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. The leavener enlarges the bubbles which are already present in the batter produced through creaming of ingredients. When a recipe contains baking powder and baking soda, the baking powder does most of the leavening. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening.

  • @ControlCardPin You are brilliant. Thank you for this information. I will use it on my show if that’s okay with you. I will credit you with the information.

  • Ok, let me try this again, I think the song may actually be “I’m Going To Knock You Out”. Not sure if that was on his “I’m Bad” album or not. That could’ve been from his sophmore LP???

  • sugar is hygroscopic when you process the sugar into splenda it looses that property. also most should avoid splenda its basically modified sugar starch and a super toxin. its “safe” because our bodies cant absorb it, or so they say. stick with sugar in moderation.

  • @Etimos Good for you. I’m glad. That’s why cancer is so hard to cure/avoid. It doesn’t have a source or specific reason why it happens. My friend’s dad got skin cancer. He likes to go out under the sun a lot but always wears protection (SPF 15-30), yet he still got cancer because those creams can cause cancer. My mom had thyroid cancer, but now she’s well. It’s just crazy.

  • @Iomegadrive1 probably not. The other substitutes aren’t claiming to replace sugar in recipes cup for cup. I needed to prove this right or wrong.

  • @Gamesrock22 way too much money. I’m going to try to borrow someone’s. First of all it’s not going to taste like any soda I like. Second all the accessories will break the bank. I’ll do more homework on this. Thanks for showing me.

  • aw come on jack, please do a blendtec blender review… it can even blend your whole kitchen (as advertised, result may vary), LoL…
    but, seriously i’m very curious on blendtec “real” quality, and regarding kitchen equipment i just can’t trust anyone but you on that area:)
    i love all your videos, can’t wait to see the next one (^_^)

  • You think Splenda is bad?  What about Dihydrogen Monoxide?  Have you ever heard of Dihydrogen?  I’ll tell you about Dihydrogen in two words:  Hindenburg Disaster.  It’s a high explosive, especially in the presence of oxygen.  And guess what?  Where do you think Monoxide comes from?  That’s right.  Oxygen.  Dihydrogen Monoxide is a double whammy of dietary evil, and the international mega-corporation food cartels put it in just about everything we eat and drink.  Google it.  Just think about what it’s doing to your body-our precious bodily fluids!

    So stay away from sucralose (aka Splenda) and Dihydrogen Monoxide.  As for me, I’ll stick to all-natural, gluten-free ingredients in my food, like heart-healthy Nerium Oleander, sweetened with a little Stevia, thank you very much.

  • @Halo3sauer the box says one cup of splenda = 1 cup of sugar. So I used a recipe that only called for one cup so we had no issues.:D

  • You think Splenda is bad?  What about Dihydrogen Monoxide?  Have you ever heard of Dihydrogen?  I’ll tell you about Dihydrogen in two words:  Hindenburg Disaster.  It’s a high explosive, especially in the presence of oxygen.  And guess what?  Where do you think Monoxide comes from?  That’s right.  Oxygen.  Dihydrogen Monoxide is a double whammy of dietary evil, and the international mega-corporation food cartels put it in just about everything we eat and drink.  Google it.  Just think about what it’s doing to your body-our precious bodily fluids!

    So stay away from sucralose (aka Splenda) and Dihydrogen Monoxide.  As for me, I’ll stick to all-natural, gluten-free ingredients in my food, like heart-healthy Nerium Oleander, sweetened with a little Stevia, thank you very much.

  • @killarmy101: I’m new here, but just wanted to tell you that the song in question is actually L.L.Cool J. Title is, “I’m Bad”. Can’t quite remember the year, but it was back when I was a shorty.
    To the poster of this video, just wanted to say a BIG THANK YOU for putting out so much informative info. I happened to come acrss your channel by mistake, but I’m glad I did. Just recently decided to go gluten-free, so trying to soak up all the information that I possibly can. Wish me luck everybody!!!

  • Have we had enough cancer talk folks? Cancer existed before artificial sweeteners and back in the Roman Empire days. If you are diabetic, you have to decide between letting sugar slowly destroy your organs, or use the substitute and hope for the best as far as not causing anything. It’s that simple.

  • I don’t give to shits how “Dangerous” you say it is and why you should avoid it… I hate it because it makes stuff taste like ass… I avoid it when I can because… it.. tastes… terrible.. they ruined my energy drinks by sticking sucralose in it… *puke*

  • I recently bought Swisse Vit C effervescent tablets (has no ingredient labelling on the packet or container) within 2 weeks I had a migraine, nausea, had to sleep it off for 2 days, I came out feeling like someone had given me a thrashing, body aches. My gut feeling was this product so googled the ingredients and sure enough had sucralose and sorbitol, which I then researched and found it had to be the culprit. I have thrown them in the bin and stopped using them and feeling so much better.

  • I’m so glad that somebody is getting the word out about this POISON!!! For the last 8 months I’ve had rashes, numbness in my skin and other symptoms that started after I switched to a coffee creamer with sucralose. The doctor couldn’t figure out what was wrong with me and since I’ve been made aware and investigated, all of the pieces fit!!! I was ingesting almost 2 1/2 quarts per week!!! Keep putting the word out!!! Stop ingesting this POISON!!!

  • @g4r15 not interested in the blender review. Too expensive and they already show you videos on how it works. It’s hard to fake destruction.:D

  • @Etimos no problem. It’s a great topic for discussing. No one really knows. It’s kind of scary to think that at any moment that we could find out it’s been harming people.

  • you… used the same volume of splenda, which you said was less dense than sugar, as you did sugar?
    Oughtn’t you have used the same amount by mass, rather than by volume? I feel like that’s why your splenda-cookies were not sweet.

  • @DemonTriKiller a cupe of water is heavier then a cup of flour. But in the end its there to measure volumes. If the recipe says cups, its cups. And a cup is always the same volume.

    European reciepes mostly only use volume for liquids. Everything else is measured by weight.

  • Also, the reason you want to refrigerate the dough is so the butter can chill which will help the cookies maintain their shape better instead of spreading out all over the pan. It also gives the gluten in the flour time to relax so the cookies are more tender.

  • @jreily88
    There’s a natural way to care for a pool with ozone generation and salts.
    An effective system can be pretty expensive, but aren’t we worth it?

  • I’m diabetic, so I use Splenda. I have to play with it because its not cup for cup like it says. When I use it in tea, I use half the amount of splenda. When I use it in Kool Aid, I use the normal amount. They also have a brown sugar blend, I’ve been using. It’s not as good but better than being sick. I like Splenda better than any other fake sweetener. I guess I don’t really care about getting cancer, My life expectancy is already pretty short. Love the video’s Jack.

  • Just realized today that Splenda has made me quite sick: hair loss, soar joints and muscles, extreme fatigue, shortness of breath, extremely itchy sensitive skin without a rash. I’ve been to numerous doctors for the past 2 years and have had a battery of tests done without a diagnosis. I now believe it is from Splenda. Thanks for posting this info –

  • @Xeranthos I really wanted the splenda to stand out on it’s own. It couldn’t. If I put more ingredients in then the sugars in those ingredients might mast the lack of sweetness from splenda. Milk, chocolate, raisins, etc.

  • I’ve read the comments here and have comment on the health issues with splenda. It is true that splenda isn’t good for you but regular sugar isn’t either, unless it’s unbleached. I personally will use unbleached sugar instead of regular sugar or splenda, but there is no reason to be rude about it. let people enjoy what they like, we only live once.

  • Also, the reason you want to refrigerate the dough is so the butter can chill which will help the cookies maintain their shape better instead of spreading out all over the pan. It also gives the gluten in the flour time to relax so the cookies are more tender.

  • I made a cherry pie with splenda for a diabetic and it was so gross when I tasted it I through it away and made another one, but with diet, or low sugar cherries. Splenda Sucks!

  • I don’t use Splenda, I use pure Sucralose. I use a little in my supplement drinks with citric acid to kill the taste.

    If I used sugar, I would spike my insulin and store fat. I use very little of it so I’m not going to worry about it hurting me. There is 20+ years of research on Sucralose and NOT ONE SINGLE case of cancer/death linked to it; can’t say the same about sugar!

    There are much worse things in the air that we breath on a daily basis. What doesn’t kill you will only make you stronger!

  • Long term studies? If you were born before the period that it was illegal (1972), you were the study, and those I say, ‘Congrats’! They once and for all proved that DDT isn’t bad for humans. There would have been detrimental effects to humans had it been poisonous, as you would know. Yet, people from the seventy are still considered to have normal health.

  • Were there long term studies done on the ingestion of large amounts of DDT? No. Same with Splenda. They haven’t studied long term effects of consuming it regularly.

  • I don’t use Splenda, I use pure Sucralose. I use a little in my supplement drinks with citric acid to kill the taste.

    If I used sugar, I would spike my insulin and store fat. I use very little of it so I’m not going to worry about it hurting me. There is 20+ years of research on Sucralose and NOT ONE SINGLE case of cancer/death linked to it; can’t say the same about sugar!

    There are much worse things in the air that we breath on a daily basis. What doesn’t kill you will only make you stronger!

  • I made a cherry pie with splenda for a diabetic and it was so gross when I tasted it I through it away and made another one, but with diet, or low sugar cherries. Splenda Sucks!

  • Just realized today that Splenda has made me quite sick: hair loss, soar joints and muscles, extreme fatigue, shortness of breath, extremely itchy sensitive skin without a rash. I’ve been to numerous doctors for the past 2 years and have had a battery of tests done without a diagnosis. I now believe it is from Splenda. Thanks for posting this info –

  • Thanks for the truth I’m going to try it myself with the half Splenda half sugar baking bag they sell. It may help to have the mix. I guess if you are a diabetic no sugar cookies are better than no cookies though.

  • @Gamesrock22 way too much money. I’m going to try to borrow someone’s. First of all it’s not going to taste like any soda I like. Second all the accessories will break the bank. I’ll do more homework on this. Thanks for showing me.

  • well sucrose (sugar) is the combination of molecules glucose and fructose. the 1/2 of sugar is actually glucose and is healthier then sugar because it is easier to digest.

  • @metalMania2413261 I got this via joy of baking website: oth baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. The leavener enlarges the bubbles which are already present in the batter produced through creaming of ingredients. When a recipe contains baking powder and baking soda, the baking powder does most of the leavening. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening.

  • I don’t like the taste of splenda. I can immediately taste the distinctive “splenda taste” in food. We mistakenly bought a can of light fruit cocktail once (we usually get the stuff canned with fruit juice rather than syrup). I had no idea it had splenda until I took a bite. I dug the can out of the garbage and sure enough, there was a tiny splenda logo on the back.

  • by replacing sugar with splenda you took some of the ‘liquid’ out because sugar adds moisture, so you would need to replace the moisture as well.

  • Have we had enough cancer talk folks? Cancer existed before artificial sweeteners and back in the Roman Empire days. If you are diabetic, you have to decide between letting sugar slowly destroy your organs, or use the substitute and hope for the best as far as not causing anything. It’s that simple.

  • Not necessarily. A lot of sugar substitutes have been proven to cause cancer such as nutrasweet. Just be careful. I hate splenda btw tastes like CRAP! I’d rather have the real thing, just in moderation.:)

  • @Etimos Good for you. I’m glad. That’s why cancer is so hard to cure/avoid. It doesn’t have a source or specific reason why it happens. My friend’s dad got skin cancer. He likes to go out under the sun a lot but always wears protection (SPF 15-30), yet he still got cancer because those creams can cause cancer. My mom had thyroid cancer, but now she’s well. It’s just crazy.

  • Chlorine is bad for you when its just chlorine. When you add one element to another element it will change the properties of the product. Like sodium. Sodium alone will blow up in water. You cannot eat sodium. But if you add Sodium with Chlorine (another element that is bad for you) you change the chemical properties. Your left with a stable result. Table salt. You need salt to survive. The more you know!

  • I’ve read the comments here and have comment on the health issues with splenda. It is true that splenda isn’t good for you but regular sugar isn’t either, unless it’s unbleached. I personally will use unbleached sugar instead of regular sugar or splenda, but there is no reason to be rude about it. let people enjoy what they like, we only live once.

  • @Etimos I am not saying it’s safe. The FDA is. If it’s at the store, you generally think it’s safe.
    Now if it wasn’t safe, by now we would have proof. Whether it was a side effect or illness.
    Also, Equal and Sweet and Low have been trying for years to shut Splenda down and they can’t find anything wrong with it. So I can safely say it’s safe.:D

  • It’s is safe. Safe to what is the question: Not to the environment, You can EAT DDT! In its pure, raw form. It is not poisonous to humans.

  • @Deism If you don’t premix the baking powder with the flour you can get bubbles of air in your dough, and it also might not get as “fluffy” as it should.

  • Not necessarily. A lot of sugar substitutes have been proven to cause cancer such as nutrasweet. Just be careful. I hate splenda btw tastes like CRAP! I’d rather have the real thing, just in moderation.:)

  • @jreily88
    There’s a natural way to care for a pool with ozone generation and salts.
    An effective system can be pretty expensive, but aren’t we worth it?

  • The DA isn’t perfect. Diacetyl was a common artificial flavoring chemical that was common until 5 years ago in buttered popcorn. It was known to cause lung damage in factory workers but was still in use until a non factory worker had lung damaged linked to his popcorn consumption. Aspartame is also linked to various medical conditions but is still in use due to the FDA setting a recommended intake. Who actually follows it is any ones guess. Any way that’s my to cents. Keep up the great work

  • @mymoogle24 a BBQ sauce is actually quite easy. Try to get some “liquid smoke” (its even called that in most european countrys like germany) its the main secret of 90% of the BBQ sauces.
    Other ingridients can range from concentratet Tomatoes, Black Pepper, Salt, Vinegar, Sugar, Honey, Sweet Pepper, Mustard, Coriander, Water and starch to thicken the mixture.
    Just play around with those and other spices, its really easy. Maybee i should write some of my BBQ Sauce reciepes down.

  • @AAPontillo You are absolutely INCORRECT. Splenda is 1/2 of a sugar molecule. If splenda caused cancer then sugar would cause cancer.

  • @metalMania2413261 it turns into co² during baking and makes the dough “less compact”.It also helps the dough to increase in size. Try some cakes without it, they sometimes turn out like old car tires.

  • @AAPontillo You are absolutely INCORRECT. Splenda is 1/2 of a sugar molecule. If splenda caused cancer then sugar would cause cancer.

  • @Etimos I am not saying it’s safe. The FDA is. If it’s at the store, you generally think it’s safe.
    Now if it wasn’t safe, by now we would have proof. Whether it was a side effect or illness.
    Also, Equal and Sweet and Low have been trying for years to shut Splenda down and they can’t find anything wrong with it. So I can safely say it’s safe.:D

  • aw come on jack, please do a blendtec blender review… it can even blend your whole kitchen (as advertised, result may vary), LoL…
    but, seriously i’m very curious on blendtec “real” quality, and regarding kitchen equipment i just can’t trust anyone but you on that area:)
    i love all your videos, can’t wait to see the next one (^_^)

  • Not to be picky, but if you didn’t weigh your flour or at least measure it properly (based on the glass measuring cup I wonder if you didn’t) there’s a good chance that you had two different amounts of flour in your cookies which would cause each to have a different texture even if only by a little. Not measuring your flour properly is very bad for baking.

  • Not to be picky, but if you didn’t weigh your flour or at least measure it properly (based on the glass measuring cup I wonder if you didn’t) there’s a good chance that you had two different amounts of flour in your cookies which would cause each to have a different texture even if only by a little. Not measuring your flour properly is very bad for baking.

  • @mymoogle24 a BBQ sauce is actually quite easy. Try to get some “liquid smoke” (its even called that in most european countrys like germany) its the main secret of 90% of the BBQ sauces.
    Other ingridients can range from concentratet Tomatoes, Black Pepper, Salt, Vinegar, Sugar, Honey, Sweet Pepper, Mustard, Coriander, Water and starch to thicken the mixture.
    Just play around with those and other spices, its really easy. Maybee i should write some of my BBQ Sauce reciepes down.

  • @Xeranthos I really wanted the splenda to stand out on it’s own. It couldn’t. If I put more ingredients in then the sugars in those ingredients might mast the lack of sweetness from splenda. Milk, chocolate, raisins, etc.

  • @Halo3sauer the box says one cup of splenda = 1 cup of sugar. So I used a recipe that only called for one cup so we had no issues.:D

  • Boss! Also as some constructive criticism I think playing some kind of lofi music in the background would be helpful to provide some contrast in the video. Outside of that, I found it very informative. Thank you for the vid!!

  • @Iomegadrive1 probably not. The other substitutes aren’t claiming to replace sugar in recipes cup for cup. I needed to prove this right or wrong.

  • @mymoogle24 the only sauce I know is the one I make and I can’t show you that one. Try looking for recipes on the internet. They are really some good ones.

  • Chlorine is a biocide. Ask the exobiologists. They see chlorine in a spectrogram and they give up a planet as utterly dead.
    Chlorinated sugar as a food is just sheer insanity. I tell people this and they look at me as if I’ve grown two heads, because they trust that there are smarter people than me in charge (there are) who will protect them from poisons and nasty stuff ( fat chance)!
    Last I heard, Tate and Lyle were busy bullying ISPs into taking down all the websites that criticised Splenda.

  • Boss! Also as some constructive criticism I think playing some kind of lofi music in the background would be helpful to provide some contrast in the video. Outside of that, I found it very informative. Thank you for the vid!!

  • you… used the same volume of splenda, which you said was less dense than sugar, as you did sugar?
    Oughtn’t you have used the same amount by mass, rather than by volume? I feel like that’s why your splenda-cookies were not sweet.

  • It’s is safe. Safe to what is the question: Not to the environment, You can EAT DDT! In its pure, raw form. It is not poisonous to humans.

  • lol, ok, the guy is smart enough to mix chems to make experimental insecticide but is foolish enough to consume it. I bet plenty of people believe this. LMFAO!!!

  • I don’t give to shits how “Dangerous” you say it is and why you should avoid it… I hate it because it makes stuff taste like ass… I avoid it when I can because… it.. tastes… terrible.. they ruined my energy drinks by sticking sucralose in it… *puke*

  • I recently bought Swisse Vit C effervescent tablets (has no ingredient labelling on the packet or container) within 2 weeks I had a migraine, nausea, had to sleep it off for 2 days, I came out feeling like someone had given me a thrashing, body aches. My gut feeling was this product so googled the ingredients and sure enough had sucralose and sorbitol, which I then researched and found it had to be the culprit. I have thrown them in the bin and stopped using them and feeling so much better.

  • I’m so glad that somebody is getting the word out about this POISON!!! For the last 8 months I’ve had rashes, numbness in my skin and other symptoms that started after I switched to a coffee creamer with sucralose. The doctor couldn’t figure out what was wrong with me and since I’ve been made aware and investigated, all of the pieces fit!!! I was ingesting almost 2 1/2 quarts per week!!! Keep putting the word out!!! Stop ingesting this POISON!!!

  • Salt is made of sodium and chlorine. The chemical name is sodium chloride, If you don’t undestand that you should change the end of the term with “ide” because of convention rules, then you are an ignorant.

  • Thanks for the truth I’m going to try it myself with the half Splenda half sugar baking bag they sell. It may help to have the mix. I guess if you are a diabetic no sugar cookies are better than no cookies though.

  • Just stick with stevia it doesn’t cause any glycemic problems. Xylitol is okay as well, but I find it lacking in sweetness. I do like raw unfiltered honey, but it’s still going to have to cause a spike in glucose levels if you’re a diabetic. The real cure is to ween yourself off the cravings for sweet tasting food. It’s just like sodium, overtime you learn to appreciate the subtle flavors in food and you end up eating less because of it.

  • @killarmy101: I’m new here, but just wanted to tell you that the song in question is actually L.L.Cool J. Title is, “I’m Bad”. Can’t quite remember the year, but it was back when I was a shorty.
    To the poster of this video, just wanted to say a BIG THANK YOU for putting out so much informative info. I happened to come acrss your channel by mistake, but I’m glad I did. Just recently decided to go gluten-free, so trying to soak up all the information that I possibly can. Wish me luck everybody!!!

  • Splenda is chlorinated sugar. Sucralose is a sugar molecule with three of its hydroxyl groups replaced with chlorine. It is “low calorie” because the human body can not break most of it down. All evidence AS OF NOW shows that it is “safe”. But didn’t people used to think the DDT was safe? DDT still shows up in our environment 50 years after its use. Sometimes, just because something seems safe, doesn’t mean it is. What I am trying to say is that we do not know whether it is truly safe or not.

  • lol 1/2 of it it sugar, and the other half is salt. That’s right: Splenda uses Chloride (from a kinda evaporated salt) to get rid of the “other half” of the sugar and combine to make something that is calorie free!

  • Chlorine is bad for you when its just chlorine. When you add one element to another element it will change the properties of the product. Like sodium. Sodium alone will blow up in water. You cannot eat sodium. But if you add Sodium with Chlorine (another element that is bad for you) you change the chemical properties. Your left with a stable result. Table salt. You need salt to survive. The more you know!

  • @ownage500 yes. splenda is half of a sugar molecule. It’s been bleached apart to save the sweet part but get rid of the bad part. People freak because it was processed.

  • How come all the people who suggest Stevia neglect to mention the awful aftertaste of death? I’ve tried every brand, including truvia, and they all have a wretched aftertaste.