I know this is for type one but maybe you guys can help. My mom was recently diagnosed with type two. I was wondering if you guys have any suggestions on sugar substitutes for baking? I have this great recipe for chocolate cupcakes made with red beets, but it still calls for a cup and a half of sugar. They’re the best I’ve ever made, but obviously she can’t try them and I’d like to cut back on sugar myself anyway. Thanks for your help.
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Feel free to reply to any comment by clicking the "Reply" button.I'm Type II and due to other health considerations when I do bake I use regular sugar.
What's important to remember is balance. Get the numbers back under control - and when that happens - stay on a balanced diet - and when you're going to cheat a bit - have protein before you have sugar.
I found artificial sugars played merry mayhem on my numbers. And that staying with actual sugar was better.
It I'm at a birthday celebration I can still have cake - it just has to be after dinner.
And as for alternates I find Honey and Molasses can be good used for other baking needs.
RavenCT
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