Trish:

Have you seen how Splenda is made?  I advise everyone to go to the link page
and read the Splenda Q&A.  Splenda is made from sugar except that by a
patented process that replaces three of sugar's hydrogen-oxygen groups with
chlorine atoms.  That ain't so splendid is it?  Oh but wait ... "SPLENDA is
also unable to be metabolized (broken down) by the body's food-digesting
enzymes. This means that SPLENDA has no calories!" (from www.sucralose.com)
Oh but wait ... maltodextrin, for example, gives SPLENDA the necessary bulk
so it can be used like sugar.  Maltodextrin is the sugar obtained by
hydrolysis of starch.  I wonder what your body is thinking when this foreign
substance is introduced.  Just think it must have to work really hard not to
attack itself to rid the body from Splenda ... or does it?

NeanderTwins
(wish we had a cave to live in)

Trish Tipton wrote:

> I like to use Splenda.  It has less than 1 carb per teaspoon.  I prefer
> this over honey.  Honey when used gives me the jitters.  I know no
> sweetener is preferred, but I have found splenda to very helpful with my
> kids who I have taken all sugar away and they are going threw deprived
> periods.  I can make the forbidden brownies and such with no sugar.  I
> even came up with a great peanut butter cookie recipe using no flour and
> with the splenda.  Infact, I have the local health food store selling
> them.   if interested in splenda,  check it out at http://sucralose.com
> Trish
>
> On Mon, 3 Jan 2000 19:45:45 -0800 Ken Stuart <[log in to unmask]> writes:
> > On Mon, 3 Jan 2000 01:00:22 MST, Dori Zook <[log in to unmask]>
> > wrote:
> >
> > >P.S.  Yes, the sweetner is low-carb!  It has, if I'm not mistaken,
> > 5g carb
> > >for one teaspoon (which would sweeten a LOT) and has a low glycemic
> > index.
> >
> > Since sugar is only 4g carb for one teaspoon, it can't be very
> > low-carb :-)
> >
> >
> > --
> > Cheers,
> >
> > Ken
> > [log in to unmask]