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CITRUSPINE's Photo CITRUSPINE Posts: 1,941
3/6/12 10:36 A

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Thanks for all the information and comparisons on brown sugar vs Splenda Blend.

I.M.MAGIC's Photo I.M.MAGIC Posts: 12,840
3/3/12 11:23 A

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I'm with Mary (WOWEETOO) on this. I use real sugar or I don't use anything. No substitutes. I'd rather do without, period, than risk a problem... and in spite of articles--even one last week here on SP-- that say otherwise, I KNOW that sugar substitutes cause me just that. Problems.

I have fibromyalgia, and any of the sugar substitutes I've tried will trigger a flare-up. I don't go there any more, y'know?... who needs more pain?

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FELLGARTH's Photo FELLGARTH Posts: 427
3/1/12 5:30 P

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I know that Splenda is used measure for measure, so that is why I felt that using the Splenda brown would double the calories.

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LITTLEWIND53's Photo LITTLEWIND53 Posts: 15,478
3/1/12 5:19 P

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Unlike other sweeteners, Splenda is used measure for measure so if your recipe called for 1 cup of sugar, you would use 1 cup of Splenda. I have never used the brown, but I am sure it is the same.

Linda

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FELLGARTH's Photo FELLGARTH Posts: 427
3/1/12 5:08 P

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Any recipe that I have seen that calls for Splends brown sugar seems to use the same amount as you would of regular brown sugar. I have tried side by side taste tests with oatmeal and you definitely need just as much Splenda brown as regular.

Splenda brown is the same consistency as regular brown, so I doubt that they mix regular white Splenda with it as it would seem much drier than it does.

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COUZCAT's Photo COUZCAT Posts: 4,362
3/1/12 10:37 A

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Remember that you use only the amount of brown sugar Splenda as brown sugar so the tsp of Splenda is directly equivalent to 1 tsp brown sugar.

However, from looking at it, I suspect that the b.s. Splenda looks like it is merely brown sugar mixed approximately half and half with Splenda. You can do that yourself at a lot lower cost.


1CRAZYDOG's Photo 1CRAZYDOG Posts: 60,099
2/27/12 11:02 A

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Wonder why agave is so 'person specific' causing spikes in some and for me none. Just goes to show there is NOTHING that is one-size-fits-all and we have to get to know our own bodies and listen.

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WITHERBEELINDA Posts: 1,125
2/27/12 10:05 A

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I do use the splenda blends brown sugar, don't use agava it causes spikes with me

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1CRAZYDOG's Photo 1CRAZYDOG Posts: 60,099
2/27/12 8:28 A

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Absolutely . . . you use less of the regular brown sugar, so it is definitely less calories. For me, I very, very, very rarely use sugar, so it really doesn't take much for me to get the sweetness as well.

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GREENNGOLD1's Photo GREENNGOLD1 Posts: 1,645
2/26/12 11:09 P

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You do only use half of the amount of regular brown sugar, so it actually should be less calories.

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1CRAZYDOG's Photo 1CRAZYDOG Posts: 60,099
2/26/12 8:39 P

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As for agave syrup . . . it defintely has to be used judiciously and planned in the diet. I have definitely NOT had the experience of the blood sugar swing with agave. AND I do not use it very much @ all . . . very rarely.

I have also used stevia. don't so much like it, but that, too does not cause the swings.

Taht's just me.

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WOWEETOO's Photo WOWEETOO SparkPoints: (170,976)
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2/26/12 8:22 P

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please note when you read those labels that sugar grams are listed as to how many there are in those grams of carbs so they are not separate from carbs..they are a part of the carbs already listed yes yes yes read the labels my endo would rather me have the real thing as opposed to any other things as those are sure counts if you measure
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MICHELE142's Photo MICHELE142 SparkPoints: (109,390)
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2/26/12 7:43 P

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The agave syrup I use at times in smoothies if the fruit is not that sweet or I am making a fruit topping and cut the portion in Half. I have also used the Sweet Leaf ( Liquid Stevia ) in flavors to put in water or iced Tea. The Sweet Leaf bottle does not list any Cals. ot Carbs.
Using that is the only way I can get hubby to increase his water intake. Splenda I do us for baking and have for a long time.

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TUPPERWARE1's Photo TUPPERWARE1 Posts: 328
2/26/12 7:16 P

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I have tried brown sugar splenda in my bran muffin recipe. I wanted to try agave syrup.I was told to stay away from it as it causes huge sugar spikes. I now use molasses or sometimes dried blueberries. Just my thoughts.

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1CRAZYDOG's Photo 1CRAZYDOG Posts: 60,099
2/26/12 6:59 P

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Holy canoli! I have to say I read labels, but honestly didn't read THAT one carefully!!!

IF and when I need sweetener anyway, I quite often will use something like agave syrup. YES it is a sugar, but it doesn't give the swing of high and low that sugar does. The other thing for me is it is a VERY VERY VERY rare occasion when I use a sweetener anyway.

But for sure, if there is an occasion to use brown sugar, I will use BROWN SUGAR and not the blend!

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FELLGARTH's Photo FELLGARTH Posts: 427
2/26/12 6:41 P

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Basically they are the same thing, so will both affect your blood sugar the same way. That is why I posted this information - Splenda brown sugar is the same thing as regular brown sugar

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RUKIDDINGME123's Photo RUKIDDINGME123 SparkPoints: (29,499)
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2/26/12 5:52 P

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WOW...thanks for the info. I wonder how one effects your blood sugar compared to the other?

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FELLGARTH's Photo FELLGARTH Posts: 427
2/26/12 4:48 P

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Hi NorasPat:

I have only checked the brown sugar. Just looked at the white Splenda box and it has 0 calories. I just don't trust it and don't like the taste of it. I try to stick to "natural" ingredients, not synthetic substitutes. 1/2 tsp of real sugar in a cup of tea won't hurt even a diabetic (I am one also).


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MICHELE142's Photo MICHELE142 SparkPoints: (109,390)
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2/26/12 4:45 P

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As a Diabetic, always read labels. Sugar and other Carbs. are always hiding, especially within the ingredients.


Michele - Northern Kentucky


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NORASPAT's Photo NORASPAT Posts: 31,461
2/26/12 4:38 P

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Thanks FELLGARTH does this only apply to Dark brown sugar.
Splenda has always left me with bad taste and feeling ill. I make DH sugar free apple crisp he is allergic to uncooked apples. I use brown sugar and canola for him, i never eat it because I am diabetic. Thanks for the heads up on this I will look more carefully In future.
Should read labels even on foods I do not eat but DH does, from now on. Pat inMaine. Thanks.

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FELLGARTH's Photo FELLGARTH Posts: 427
2/26/12 4:19 P

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Have only checked the one brand that my supermarket stocks. Would think that most would be in the same ballpark...........

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MICHELE142's Photo MICHELE142 SparkPoints: (109,390)
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2/26/12 4:15 P

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An you will not be the only one. Funny what lessons one learns from reading nutrition facts and the comparisons of prices. Have you checked the other makes of brown sugar as well?

Michele - Northern Kentucky


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FELLGARTH's Photo FELLGARTH Posts: 427
2/26/12 3:50 P

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I always assumed that Splenda was a better choice than sugar until recently when I checked the Nutrition Facts for Brown Splenda ($6.99/bag) and 100% pure cane dark brown sugar ($1.79/bag) and was shocked to find out that their nutritional components are almost identical!

For 1/2 tsp. Splenda: 8 calories, 0 fat, 2g carbs, 2g sugars, & 0 protein

For 1 tsp. brown sugar: 15 calories, 0 fat, 4g carbs, 4g sugars, 0 protein

So that means that the natural brown sugar is actually 1 calorie LESS than the same amount of Splenda! Considering the cost of Splenda brown sugar, I will be using the regular sugar when I need brown sugar.



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