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Question: From Wadsworth, Ohio, USA: I have used Nutrasweet [aspartame] since it came on market, and my family physician said that there was another aspartame related sweetener available that could be used in baking. I tried Splenda [sucralose] for three months, but it seemed to raise my blood sugar level slightly. If there is a type of heat resistant type sweetener on market I would like to compare results. What is name of the new product? Answer: The only relatively new sweetener that is heat resistant is Splenda, although it may be marketed under its generic name: sucralose. Splenda is made from table sugar but should not affect blood sugars since its chemical makeup is altered so that your body does not recognize it as sugar. JMS DTQ-20030206132917 Original posting 3 Mar 2003 Posted to Meal Planning, Food and Diet

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			Jump to a new section --[ Getting Around ]-- Home Page What's New Guide to CWD Help with Error Messages Index Privacy Policy Search Site Map --[ 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 Get CWD Products Advertise Awards Contribute Your Experiences Disclaimer Letters to the Editor Logos and Linking Share our Brochures

Last Updated: Sun Jan 15 12:11:21 2006
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