[Sca-cooks] ot//splenda

[Randy Goldberg MD]

> If the cooking process calls for sugar as a sweetener and texturizer you
are
> sh*t out of luck, although Barbara Pollok's expertfoods.com sells a
> wonderful line of  goodies that she has formulated for low carbers
including
> a product called not/Sugar that uses dietary fiber to do some of the
> texturizing that sugar is used for [like cooked sweets like jam or fruit
> syrups, though it doesn't crystallize or brown, so you cant use it in
fudge,
> for example.]

So you can't use Splenda in a cake or cookies?

Av