[Sca-cooks] artificial sweeteners (was Re: preventing apple oxidation)

[Jane Boyko]

I feel very strongly about using artificial and substitutes in feasts.  
I have read too much on the dangers of artificial sweetners that I would 
not inflict these on other people unless someone contacted me in advance 
with a specific allergy.  I would then make a subsititute dish that 
would accomodate that person (providing I had enough advance notice).  
If I choose to have a drink or other product containing an artificial 
sweetner that is my choice and I go to great lengths to avoid anything 
that has aspartame or MSG in it.

Just my two cents worth.

Marina


Cat Dancer wrote:

>O
>
>There's a Diet Coke with Splenda, then there is the Diet Coke with 
>aspartame, then there are the other odd variants of Coke like C2 and 
>Coca-Cola Zero. C2 has sucralose, aspartame, and ace-K. Zero has aspartame 
>and ace-K, regular Diet Coke just has aspartame, and the Splenda Diet Coke 
>also has ace-K. It looks like Coke is using ace-K to supplement aspartame 
>in a lot of their diet soft drinks.
>
>Since we're on the subject, what are people's feelings about using 
>artificial sweeteners in period cookery? I feel that while I may use sugar 
>substitutes in some of my own cooking, if I am cooking food that will be 
>consumed by others I won't use them. The exception to this is if I am 
>making something specifically for someone who has a known medical issue 
>and cannot eat sugar, but in that case I'll make the food separately and 
>it won't go out to the feast at-large.
>
>As I write this, there is a little voice in my head spluttering 
>indignantly about artificial sweeteners ruining the humoral balance of the 
>dish and how detrimental that could be to the health of the feasters. 
>YKYITSCAW.... ;-)
>
>Margaret FitzWilliam
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