Posted by Racer on September 25, 2004, at 13:08:06
My diabetic husband and I were discussing artificial sweeteners this morning. I do remember saccarine (sp?), and sorbitol, and manitol, and now we have aspartame and whatever Splenda is. All are different in terms of their drawbacks, but I was wondering if anyone could offer any thoughts on which is *least UNhealthy?*
And does anyone know the health risks involved in Splenda? That's the one I know least about. I do keep some in the kitchen for when I cook for my dear husband, and for making his special treat of Whipped Cream. (Yes, I know -- there's them as hasn't ever actually whipped it at home. My mother once purchased the canned spray stuff when I was a kid and begged, but after that experience, I never asked for it again. Much better when Mutti makes it at home. Or, as we do now, for Racer to make it at home. I just don't eat it.)
Anyway, any and all thoughts welcome, but keep in mind the most important fact in this question: diabetes. Any sweeteners used must be artificial. Honey is not an option, fructose is not an option. My husband has more of a sweet tooth then I do, so we're looking for the least unhealthy option for indulging that.
Thanks!
poster:Racer
thread:394872
URL: http://www.dr-bob.org/babble/health/20040729/msgs/394872.html