I am trying to come up with options in my menu for diabetics and others with concerns about sugar. I would rather not use artificial sweeteners. Here is what I know so far about Blue Agave- it's low glycemic, meaning it's absorbed slower into the body so it doesn't cause a spike in blood sugar levels. It is sweeter than sugar, so less would be used. It is not low calorie. I think it would work very well in SMBC, I am going to try it and let you know what I find.
What I want to know is how it will act in baking, will it effect texture or anything else in a cake? Is it something many diabetics use? Any advice appreciated. ~Rachel
Unfortunately, fructose is not recommended by the ADA as a sugar subsitute. Too much fructose, like the amounts you would be using in sweets, can cause serious health problems that diabetics are already at increased risk for.
I'm not 100% against it, like some crazy people are... but as a sugar replacement in sweet foods, it is not a good choice.
A little bit in a cup of tea, fine.. but not the amounts consumed in high-sugar foods like cakes and icings.
Ok, if not Blue Agave or Stevia, then what natural sugar substitute can I use? Anyone know? I know honey acts just like sugar in the body so it wouldn't be good for diabetics.