Cybele Pascal explains what women should know when replacing regular granulated sugar with artificial sweeteners.
Well I am such a purist that the flavor of like baking with something like Splenda or with Aspartame or any of those, it just turns my stomach. I hate the metallic after taste of it. It also doesn’t perform the same way.
That being said, if you don’t want to use refined sugar there are many alternatives to refined sugar that are going to be lower on the glycemic index, that aren’t going to cause the same spike in insulin. So I think there’s a way of avoiding refined sugar without going for the artificial sweeteners and as we know, I mean there’s been so many studies about saccharine and its relationship to cancer, at least in rats that were tested and I sort of feel like anything that causes cancer in animal in a lab test shouldn’t really be eaten by us or our children.
So, that’s my . . . I actually use refined sugar. I use granulated sugar. I use organic, granulated sugar in about 70% of my baked goods and then I give about 30% of my recipes with alternatives like Date sugar or Maple sugar or agave nectar for people who want to avoid that but, I was raised by a good southern grandmother and she used sugar when I was growing up and I have to admit that it creates a particular structure in a cookie or in a cake that you just can’t replace that.
About Cybele Pascal:
Cybele Pascal is an award-winning author of "The Allergen-Free Baker's Handbook" and "The Whole Foods Allergy Cookbook". When her son was diagnosed with severe food allergies in 2001, Cybele learned about allergen-free cooking and made it a priority to transform this cuisine into a delicacy. In addition to recipes she learned to prepare from her family, she spent fifteen years working in restaurants.