[Sca-cooks] Re: [Sca-cooks]SPLENDA

[johnna holloway]

I have been half following these various
conversations on Splenda and tonight decided
to check out their website at www.splenda.com.
which provides recipes and
various helpful cooking tips. One thing I
noted is that apparently it doesn't always behave like
sugar when baked into things at a higher altitude.???

That gives one pause as to exactly what is happening
with regard to the food chemistry of it.
Anyone tried it at higher elevations yet?

There is a section on diabetes and they do invite
questions.

Johnna Holloway