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Question: From Idaho, USA: What is the ratio for converting sugar recipes to sugar substitute recipes? Answer: The manufacturers of the sugar substitutes publish helpful information on converting sugar recipes. Different substitutes work better or taste better in different recipes depending on whether the recipe requires cooking. Sometimes it is better to only substitute half of the sugar with a substitute and to calculate the carbohydrate content of the remaining sugar. I suggest you contact the manufacturer of the sugar substitute directly for information. Most cookbooks for people with diabetes also have helpful information on converting recipes. TGL Original posting 21 May 97

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			Jump to a new section --[ Getting Around ]-- Home Page What's New Privacy Policy Search --[ People ]-- Family Support Network Adults with Diabetes Care Photos Chat Rooms Conferences Kids with Diabetes Parents Parent Humor Scholarships and Financial Aid Grandparents Humorous Tidbits Jobs Mailing Lists CWD Forums Poetry and Art Videos Polls Quilt for Life Surveys Blogs --[ Clinic ]-- Ask the Diabetes Team Alternate Site Testing Alternative Treatments Care Suggestions CWD Español Diabetes Basics Diabetes at School 504 Plans Diabetes Camps Diabetes Dictionary Insulin Pumps Nutrition Podcasts Presentations Products Product Marketplace Sports Studies Warning Signs --[ Sources ]-- News and Information Diabetes Advocacy Links to Other Web Sites Press Releases Regional Information Services Support Groups --[ Feedback ]-- About CWD Advertise Awards Contribute Your Experiences Disclaimer Letters to the Editor Logos and Linking Share our Brochures

Last Updated: Tuesday April 06, 2010 15:08:52
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