SPLENDA’s not bad.
5% sucralose & the rest is dextrose and maltodextrin.
If you’d like to try natural substitutes, here’s a really nice list in order of glycemic index (not sweetness).
http://www.sugar-and-sweetener-guide.com/glycemic-index-for-sweeteners.html
Mrs. HK has used coconut palm sugar with excellent results.
And I’m led to understand that Lo Han is quite sweet; a little goes a long ways.
I used to be pretty dextrose, but as I got older I’m a little less nimble.
Thank you so much for that list!
I copied it and printed it so I can keep it as a reference. I never know when my pancreas is going to do an About Face and my sugar levels will go from 89-91 to 150+. I want to be ready when it does.
My Favorite Son manages his diabetes quite well, but had I known that his dad was diabetic 10 years sooner than I did, I might have been able to help FS delay the onset of the disease a few years. No, I don’t feel guilty. I just hate to see my son deal with a disease that could have been prevented or delayed.