Cooking & Baking
Food is so often more than just fuel for the day, and cooking can both be a wonderful way to explore and experiment and a great opportunity to enjoy time together as a family. That being said, with the growing challenges of obesity it is always important to watch what we are putting into our bodies. Here at the SPLENDA LIVING™ Blog we love to explore great ways to enjoy some favorite SPLENDA® recipes while helping you watch your family’s calorie intake by cooking and baking with less sugar. Check out our latest posts and featured SPLENDA® recipes below!
Let’s face it, just because you’ve got diabetes doesn’t mean you lost your sweet tooth along the way. Most everyone loves sweets. Bet that’s true for you, too! Sugar substitutes, like SPLENDA® Sweetener Products, allow you to sweeten your foods and beverages and to make many sweet tooth-satisfying, palate-pleasing recipes for you and your family.
Why, you may ask, are SPLENDA® Sweetener Products so unique for baking? Not only can sucralose (the sweetening ingredient in all SPLENDA® Sweetener Products) “take the heat” of cooking and baking, it also maintains a desirable sweet flavor with no bitter aftertaste that may sometimes be associated with some other no-calorie sweeteners.
As a fan of SPLENDA® No Calorie Sweetener in packets and easy-to-measure SPLENDA® No Calorie Sweetener, Granulated for use in food preparation at home, it came to my attention that some SPLENDA® Sweetener consumers may wonder why the products contain other ingredients in addition to sucralose - specifically, dextrose and/or maltodextrin. Inquiring minds always want to know!
The history of weight loss is filled with outlandish diets and bizarre gimmicks that promise to “melt fat away” while you sleep. If only that were possible! But as I like to remind my clients, if any one of those crazy schemes really worked, there would be no need for the next one. While there is no magic bullet that can produce instant weight loss, there is a way to reach your goal weight without one.
Have you ever wished we lived in a world where you could eat whatever you wanted and not have to worry about gaining weight or getting sick? Sadly, until that distant planet is discovered we have to pay attention to what and how much we eat to stay healthy here on earth. But that doesn’t mean we can never have the foods we crave.
There’s nothing like a new calendar signaling the start of a brand new year to motivate us to lose the weight we may have gained during the holiday season. That must be why New Year’s Resolutions are so easy to make! But by the end of January the first big obstacle many of us will have to tackle is around the corner – parties to celebrate the Big Game. If your year of healthier eating has started off strong, don’t let this football feeding frenzy throw you out of bounds.
If, like me, you enjoy cooking and baking, then you know there are many ways to sweeten a recipe. Some popular caloric sweeteners I always have on hand include granulated sugar, powdered sugar, brown sugar, honey, molasses and maple syrup. They don’t all look the same, come from the same source or produce the same results when incorporated into a recipe, but they all taste sweet. The same can be said for low calorie sweeteners.
Welcome to SPLENDA LIVING™ Blog! We know it can be hard to make sense of all the latest – often conflicting – news and research. We created this Blog to help you do just that by providing credible, science-based information on timely food, nutrition and health topics. We hope the tips and information from our expert bloggers will help you make your own informed choices and provide support for your healthy lifestyle.
Fifteen years ago (1998), calorie-conscious consumers in the U.S. did not have the option of enjoying sucralose (the sweetening ingredient in SPLENDA® Sweetener Products) in prepared foods, beverages or as a no-calorie sweetener. No-calorie sweeteners were limited and not all had the ability to be used in cooking and baking without losing their sweet characteristics. But to the delight of calorie-counting consumers, in 1998, after extensive review of scientific research, the U.S. Food and Drug Administration (FDA) approved the use of sucralose in a wide variety of products.